{"id":15016,"date":"2020-10-12T22:54:13","date_gmt":"2020-10-12T20:54:13","guid":{"rendered":"https:\/\/www.eatalianexperience.com\/fungo-di-borgotaro-le-seul-champignon-deurope-certifie-igp\/"},"modified":"2020-10-12T22:54:13","modified_gmt":"2020-10-12T20:54:13","slug":"fungo-di-borgotaro-le-seul-champignon-deurope-certifie-igp","status":"publish","type":"post","link":"https:\/\/www.eatalianexperience.com\/fr\/fungo-di-borgotaro-le-seul-champignon-deurope-certifie-igp\/","title":{"rendered":"Fungo di Borgotaro : le seul champignon d\u2019Europe certifi\u00e9 IGP"},"content":{"rendered":"

Le champignon de Borgotaro est l’un des produits les plus pr\u00e9cieux et recherch\u00e9s de la gastronomie italienne et, depuis quelques ann\u00e9es, il a obtenu l\u2019appellation IGP (\u00ab Indication g\u00e9ographique prot\u00e9g\u00e9e \u00bb).<\/h2>\n
\n
\n

Ce champignon renomm\u00e9 a une tr\u00e8s vieille histoire. En effet, des \u00e9crivains c\u00e9l\u00e8bres attestent de son existence et de sa vente depuis le d\u00e9but des ann\u00e9es 1600<\/strong>. Depuis, il est couramment consomm\u00e9 en Italie, en particulier en \u00c9milie-Romagne, et il est aussi export\u00e9 \u00e0 l’\u00e9tranger, o\u00f9 il est tr\u00e8s appr\u00e9ci\u00e9 pour son go\u00fbt raffin\u00e9<\/strong> et son ar\u00f4me caract\u00e9ristique<\/strong>.<\/p>\n

En 1996, le champignon de Borgotaro a re\u00e7u, \u00e0 juste titre, l\u2019appellation IGP<\/strong>. C\u2019est un produit tr\u00e8s pr\u00e9cieux et il est le seul champignon d\u2019Europe \u00e0 avoir obtenu cette appellation.<\/p>\n

Les aliments qui peuvent \u00eatre obtenus en utilisant ce pr\u00e9cieux champignon<\/strong> sont beaucoup : des cr\u00e8mes, des p\u00e2t\u00e9s, des sauces pour p\u00e2tes ou pour viande\u2026 Pendant tout l\u2019automne, lors des \u00e9v\u00e9nements sp\u00e9cialement consacr\u00e9s \u00e0 ce produit, le Consortium met en place des stands pour permettre \u00e0 tous de d\u00e9guster les sp\u00e9cialit\u00e9s de la cuisine locale, comme la bruschetta au p\u00e2t\u00e9 de champignons, les cro\u00fbtons aux champignons et fondue, les champignons farcis au four et la sauce aux champignons. La sauce aux champignons est aussi vendue dans des bo\u00eetes de diff\u00e9rentes tailles qui peuvent \u00eatre conserv\u00e9es et utilis\u00e9es, quand vous le souhaitez, pour pr\u00e9parer des plats d\u00e9licieux.<\/p>\n<\/div>\n

\"Porcino<\/div>\n<\/div>\n

La gastronomie italienne est comme un grand coffre au tr\u00e9sor cachant de nombreux objets pr\u00e9cieux et l’un de ses plus anciens et de ses plus rares joyaux est certainement le champignon de Borgotaro, qui m\u00e9rite d’\u00eatre connu et go\u00fbt\u00e9<\/strong>.<\/p>\n

C\u2019est la saison du champignon de Borgotaro !<\/h3>\n

Comme chaque ann\u00e9e apr\u00e8s l\u2019\u00e9t\u00e9, la saison du champignon de Borgotaro recommence. Dans la Vall\u00e9e de Taro<\/strong>, dans la province de Parme, les habitants attendent avec impatience mi-septembre pour aller cueillir ce pr\u00e9cieux champignon<\/strong> dans les bois de la vall\u00e9e. De plus, ils organisent un \u00e9v\u00e9nement traditionnel, o\u00f9 l\u2019on peut acheter des produits \u00e0 base de ce pr\u00e9cieux champignon, qui peut \u00eatre utilis\u00e9 comme ingr\u00e9dient principal<\/strong> dans de nombreuses recettes.<\/p>\n

Le champignon de Borgotaro est utilis\u00e9 dans de nombreuses recettes traditionnelles d’\u00c9milie-Romagne. Voici deux recettes tr\u00e8s simples \u00e0 r\u00e9aliser :<\/p>\n

Tarte aux champignons<\/h4>\n

C’est l’une des recettes les plus populaires en \u00c9milie-Romagne. C\u2019est simplement une p\u00e2te feuillet\u00e9e avec des pommes de terre bouillies, du fromage, de l’\u00e9chalote, de l’ail et un filet d’huile d’olive extra vierge. Cette tarte est tr\u00e8s facile \u00e0 pr\u00e9parer et le r\u00e9sultat est vraiment d\u00e9licieux.<\/p>\n

Tagliatelles aux champignons<\/h4>\n

Les tagliatelles aux champignons sont un v\u00e9ritable symbole de la gastronomie \u00e9milienne et, en g\u00e9n\u00e9ral, de l’Italie centrale. Les tagliatelles sont m\u00e9lang\u00e9es avec une sauce \u00e0 base de champignons, de cr\u00e8me et de lait. Pour la pr\u00e9parer, mettez ces ingr\u00e9dients dans une po\u00eale, ajoutez de l\u2019ail, du sel, du poivre et du persil et faites revenir le tout.<\/p>\n","protected":false},"excerpt":{"rendered":"

Le champignon de Borgotaro est l’un des produits les plus pr\u00e9cieux et recherch\u00e9s de la gastronomie italienne et, depuis quelques ann\u00e9es, il a obtenu l\u2019appellation IGP (\u00ab Indication g\u00e9ographique prot\u00e9g\u00e9e…<\/p>\n","protected":false},"author":9874159,"featured_media":15009,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1842],"tags":[],"class_list":{"0":"post-15016","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-produits-typiques"},"yoast_head":"\nFungo di Borgotaro : le seul champignon d\u2019Europe certifi\u00e9 IGP<\/title>\n<meta name=\"description\" content=\"Un des produits les plus pr\u00e9cieux et les plus recherch\u00e9s de notre gastronomie. 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