There are many varieties of mushrooms, but the Borgotaro mushroom stands out as the only one in Europe to have obtained the Protected Geographical Indication to guarantee its superior quality. Renowned for its exceptional organoleptic qualities, aromatic richness, and distinct fragrance, this porcini mushroom surpasses others sourced from both Italian and international locales. It boasts firm, ivory-colored meat and a flavor profile characterized by its sweetness, delicacy, and aromatic nuance with subtle hints of hazelnut. Remarkably, it lacks any spiciness and is devoid of notes reminiscent of hay, licorice, or fresh wood.
Naturally occurring with human assistance
As is readily apparent, mushrooms stand apart from other horticultural crops due to their unconventional cultivation methods. They are often described as “naturally occurring with human assistance”, indicating that they are not cultivated in the traditional sense but rather rely on climatic and microclimatic factors, which can be partially influenced by human activity, for their growth. Indeed, while it’s understood that we can’t control factors like rainfall or wind, interventions at the microclimatic level (such as managing humidity and soil temperature) through forest management can enhance mushroom yields.
The territory of the Borgotaro mushroom
The search and harvesting of the Borgotaro mushroom typically take place from June to October in the forests of the Tuscan-Emilian Apennines, spanning the municipalities of Albareto and Borgo Val di Taro in the province of Parma, as well as Pontremoli in the province of Massa Carrara. These forests boast the characteristic landscapes of the Apennine mountains, featuring oak and chestnut groves at lower elevations, and beech and coniferous forests at higher altitudes. In total, the area covers just over 33,000 hectares, with approximately 18,000 hectares divided between Borgo Val di Taro and Albareto, and around 15,000 hectares in Pontremoli.
Each year, in mid-September, Borgo Val di Taro hosts the “Fiera del Fungo” (Mushroom Fair), while the first weekend of October sees Albareto hosting the “Fiera Nazionale del Fungo Porcino di Albareto” (National Porcini Mushroom Fair of Albareto), both dedicated to the Borgotaro mushroom.
Since the late nineteenth century, Borgo Val di Taro and its valleys have gained worldwide renown for their porcini mushrooms, as many emigrants carried this prized product with them and introduced it across the Atlantic. Consequently, the Borgotaro mushroom has solidified its reputation, earning the title of the most esteemed Italian mushroom.