Borgotaro and its valley, in the province of Parma, is internationally well-known for a product that naturally grows in this land: the Porcino Mushroom. It became more and more famous during the 19th century, when migrant mountaineers, forced to emigrate to America or England, exported the product abroad. This mushroom grows in the local woods that are rich in beech, chestnut, oak, hazel, poplar and conifer, and it’s colour runs from light brown to brown. It differs from other mushrooms for its exceptional softness and the delicate and sweet flavour, reminiscent of humus and undergrowth wood. The PGI Borgotaro mushroom is ideal for flavoring and enhancing many dishes: raw or grilled, sautéed, baked, fresh or dried, accompanied with meat or vegetables, risotto, pasta or pizza, oil and vinegar.
Consorzio fungo di Borgotaro Via Nazionale, 54 43043 Borgo Val di Taro (PR)