The Boletus Edulis is a well known fungus that grows wild in the woods, and was always a substantial economic resource for Berceto. All these mushrooms are excellent fresh or dried, with the inevitable small differences in color, taste or smell, due to the substrate, to share and plant essences with which live in symbiosis. Delicious and tasty are pasta dishes based mushroom, such as tagliatelle and risotto dishes. Even the scaloppine of veal with mushrooms are a refined dishes. But if you want to taste the mushroom in its full flavor recommend it grilled or breaded and fried.

Il Boletus Edulis Prized as an ingredient in various foods, B. edulis is an edible mushroom held in high regard in many cuisines, and is commonly prepared and eaten in soups, pasta, or risotto. The mushroom is low in fat and digestible carbohydrates, and high in protein, vitamins, minerals and dietary fibre. Available fresh, in Italy, from the end of spring to the end of October, it is most often dried, packaged and distributed worldwide. The Boletus edulis also produces a variety of organic compounds with a diverse spectrum of biological activity.

The standard Italian name porcini means "piglets" in Italian, and echoes the term suilli, literally 'hog mushrooms', used by the Ancient Romans, and still surviving in Southern Italian words for this mushroom. It is well known from the Borgotaro-Berceto area of Parma, Italy, and has PGI (Protected designation of origin) status there.

Degustazione di Vini di Arola

Lambrusco Marcello
Malvasia di Arola