Dried Porcini Mushroom by Borgotaro Funghi & Funghi
The Porcini mushroom production around Valtaro, an area in the Appennine mountains where Emilia Romagna, Tuscany and Liguria meet, is the only one recognized by the European Community as geographically protected (IGP). It sits at an altitude of about 1,300 feet and is covered with dense forest of chestnut, beech, oak and poplar trees. The area's climatic conditions are perfect for the growth of Porcini mushroom (Boletus Edulis) and the ones from Valtaro are the most sought-after by mushroom connoisseurs.
Determined to find the best Porcini and after several excursions to Italy, this is where we found them. They are produced by the family-run company Borgotaro Funghi & Funghi in its traditional workspace. The first sign of the excellent quality of these Porcini is the heady aroma, strong enough to come through the packaging. The shape of their stalk and cap is almost intact - a sign of freshness - and the color a delicate chestnut brown. Once you open the bag their fragrant perfume comes through in all its powerful earthiness. Their dark and musky aroma will evoke memories of walks in the woods during the crisp fall months
To prepare dried Porcini, soak them in lukewarm water for about 30 minutes. When their shape has slightly expanded, drain them, reserving the liquid and add to risotto recipes, pasta sauces and roasted meats.
Available from Amazon
Price: $18.00
Updated on 8-15-2008.
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