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Undisputed excellence of Italian cuisine, the porcino mushroom of Borgotaro has been awarded the PGI (“Protected Geographic Indication”) label.

The famous porcino mushroom of Borgotaro has ancient origins. Famous writers confirm that it was known and sold since the early 1600s. Since then, this mushroom is commonly consumed in Italy, especially in Emilia-Romagna, and it has been exported abroad, where it is highly appreciated for its refined taste and distinctive aroma.

In 1996, the porcino mushroom of Borgotaro has been awarded the PGI label. It is a very precious product and it deserves to be the first mushroom in Europe with the PGI label.

Many food products can be produced using this special porcino mushroom, ranging from creams to pâtés, pasta sauces and meat dressings. In autumn, special events dedicated to this product are organized. On these occasions, the Consortium sets up stands to let people taste typical dishes of the local cuisine, such as bruschetta with mushroom pâté, mushroom and fondue toasts, stuffed mushrooms and mushroom sauce. The mushroom sauce is also sold in jars of all sizes and it can be stored and used, when desired, to prepare delicious dishes.

Porcino Igp Di Borgotaro

Italian cuisine is like a treasure box that hides many precious objects and the porcino mushroom of Borgotaro is one of the oldest and rarest gems. It deserves to be discovered and tasted.

Fungo di Borgotaro: it’s time to go mushroom hunting!

Every year after the end of the summer, in Val di Taro, in the province of Parma, the porcino mushroom of Borgotaro hunting season begins. Local people can’t wait for mid-September to arrive, so they can go mushroom hunting, in other words, they go looking for this precious mushroom in the forests of the valley. Moreover, they organize a special event to promote porcino mushroom of Borgotaro products and recipes.

The porcino mushroom of Borgotaro is used in many traditional recipes from Emilia-Romagna and some of these dishes are very easy to prepare.

Mushroom pie

It is one of the most popular dishes in Emilia-Romagna. It’s simply puff pastry, with boiled potatoes, cheese, shallot, garlic and a little extra virgin olive oil. Mushroom pie is very easy to prepare and mouth-watering.

Tagliatelle with porcini mushrooms

Tagliatelle with porcini mushrooms are a symbol of Emilian cuisine and, more in general, of central Italian cuisine. Tagliatelle are served with a cream sauce made with mushrooms, cream, milk, garlic, salt, pepper and parsley.