{"id":13547,"date":"2020-06-26T11:25:45","date_gmt":"2020-06-26T09:25:45","guid":{"rendered":"https:\/\/www.eatalianexperience.com\/p\/sauce-aux-cepes-et-aux-myrtilles\/"},"modified":"2022-05-22T17:56:17","modified_gmt":"2022-05-22T15:56:17","slug":"sauce-aux-cepes-et-aux-myrtilles","status":"publish","type":"product","link":"https:\/\/www.eatalianexperience.com\/fr\/p\/sauce-aux-cepes-et-aux-myrtilles\/","title":{"rendered":"Sauce aux C\u00e8pes et aux Myrtilles"},"content":{"rendered":"<p><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/upSYDIT67C8\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/p>\n<div class=\"row\">\n<div class=\"span_7 col\">\n<h3 style=\"text-align: center;\">FUNGHI DI BORGOTARO IGP<\/h3>\n<p>&nbsp;<\/p>\n<p>Les premiers rapports faisant r\u00e9f\u00e9rence \u00e0 l\u2019IGP de Fungo di Borgotaro se trouvent dans l\u2019Istoria di Borgo Val di Taro \u00e9crit par Alberto Clemente Cassio (1669-1760). Un deuxi\u00e8me t\u00e9moignage sur la production fongique est obtenu \u00e0 partir du vocabulaire topographique du duch\u00e9 de Parme, Plaisance et Guastalla de Lorenzo Molossi\u00a0 de 1832-1834, dans lequel, dans l\u2019entr\u00e9e consacr\u00e9e au territoire d\u2019Albareto, l\u2019auteur mentionne la production florissante de c\u00e8pes.<\/p>\n<p>Le commerce des C\u00e8pes Borgotaro s\u2019est d\u00e9velopp\u00e9 au cours du XIXe si\u00e8cle donnant lieu \u00e0 diverses tentatives de rationalisation du march\u00e9; en outre , afin d&rsquo;\u00e9viter une exploitation excessive, en 1964 pour la premi\u00e8re fois en Italie, des r\u00e9serves pour la cueillette des champignons ont \u00e9t\u00e9 constitu\u00e9es.<\/p>\n<p>L\u2019aire de production de l\u2019IGP de Fungo di Borgotaro se situe dans les municipalit\u00e9s d\u2019Albareto, Borgo di Val di Taro, Bedonia, Berceto, Compiano, et Tornolo dans la province de Parme, en \u00c9milie-Romagne et dans les municipalit\u00e9s de Pontremoli et Zeri dans la province de Massa-Carrara, en Toscane.<\/p>\n<p>Le <strong>Fungo di Borgotaro IGP<\/strong> n\u2019est pas cultiv\u00e9, mais se caract\u00e9rise par une croissance spontan\u00e9e. On peut donc parler de \u201ctraitement\u201d, en r\u00e9f\u00e9rence \u00e0 la gestion des bois dans lesquels se d\u00e9roule la r\u00e9colte, qui diff\u00e8re selon les conditions environnementales.<\/span><\/p>\n<p>Les op\u00e9rations de r\u00e9colte se font de la fin de printemps \u00e0 la fin de l\u2019automne selon la vari\u00e9t\u00e9: l&rsquo;esp\u00e8ce <strong>Boletus aestivalis<\/strong> appara\u00eet \u00e0 la fin du printemps et pendant les ann\u00e9es plus chaudes, le <strong>Boletus aereus<\/strong> est r\u00e9colt\u00e9 \u00e0 la place dans les p\u00e9riodes les plus chaudes, le <strong>Boletus pinophilus<\/strong> est r\u00e9colt\u00e9 du printemps \u00e0 la fin de l\u2019automne; enfin <strong>Boletus edulis<\/strong> est r\u00e9colt\u00e9 en automne.\n<\/div>\n<div class=\"span_5 col\">\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15127\" src=\"https:\/\/www.eatalianexperience.com\/wp-content\/uploads\/2020\/06\/porcini_di_borgotaro_igp_raccolta.jpg\" alt=\"Raccolta Porcini di Borgotaro\" width=\"1080\" height=\"1350\" srcset=\"https:\/\/www.eatalianexperience.com\/wp-content\/uploads\/2020\/06\/porcini_di_borgotaro_igp_raccolta.jpg 1080w, https:\/\/www.eatalianexperience.com\/wp-content\/uploads\/2020\/06\/porcini_di_borgotaro_igp_raccolta-240x300.jpg 240w, https:\/\/www.eatalianexperience.com\/wp-content\/uploads\/2020\/06\/porcini_di_borgotaro_igp_raccolta-819x1024.jpg 819w, https:\/\/www.eatalianexperience.com\/wp-content\/uploads\/2020\/06\/porcini_di_borgotaro_igp_raccolta-768x960.jpg 768w, https:\/\/www.eatalianexperience.com\/wp-content\/uploads\/2020\/06\/porcini_di_borgotaro_igp_raccolta-800x1000.jpg 800w\" sizes=\"auto, (max-width: 1080px) 100vw, 1080px\" \/>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Une sauce exquise et fascinante, produite uniquement avec des myrtilles sauvages cueillies \u00e0 la main du Val di Taro et des champignons Porcini de Borgotaro: une combinaison inhabituelle mais gagnante.<\/p>\n<p>La pr\u00e9paration se d\u00e9roule de mani\u00e8re artisanale, gr\u00e2ce \u00e0 une bonne cuisson et sans soin, sans adjonction de colorants ni conservateurs. Nous vous recommandons de l&rsquo;utiliser en combinaison avec des tagliatelles, des pappardelles et des tagliolini, ou avec du risotto.<\/p>\n","protected":false},"featured_media":17544,"template":"","meta":[],"product_brand":[],"product_cat":[292,1738,255,310],"product_tag":[1718,1720,1719,1088],"class_list":{"0":"post-13547","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-champignons-et-legumes","7":"product_cat-champignons-et-truffes","8":"product_cat-epicerie","9":"product_cat-tomates-et-sauces","10":"product_tag-cepes","11":"product_tag-champignons","12":"product_tag-myrtilles","13":"product_tag-sauce-fr-2","15":"first","16":"outofstock","17":"taxable","18":"shipping-taxable","19":"purchasable","20":"product-type-simple"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sauce aux C\u00e8pes et aux Myrtilles - Eatalian Experience<\/title>\n<meta name=\"description\" content=\"Une bonne sauce fascinante, avec des myrtilles du Val di Taro et des champignons Porcini de Borgotaro. Excellent pour assaisonner les p\u00e2tes ou le risotto.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.eatalianexperience.com\/fr\/p\/sauce-aux-cepes-et-aux-myrtilles\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sauce aux C\u00e8pes et aux Myrtilles - Eatalian Experience\" \/>\n<meta property=\"og:description\" content=\"Une bonne sauce fascinante, avec des myrtilles du Val di Taro et des champignons Porcini de Borgotaro. 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