Porcini Mushroom Garfagnana

From May to October during periods in which rain is followed by a mild and windless period, porcini (Boletus spp.) grow in chestnut, Holm oak and beech woods.

They are gathered by hand and are eaten fresh (especially fried), dried, or preserved in oil.

Traditionally they are dried and preserved in hermetically sealed jars which maintain their pleasing taste, their white colour and their characteristic scent. Mushrooms preserved in oil maintain their fleshy consistency and can be eaten with salami, cheese and potato bread.