Regular readers will known that the much sought after porcini mushrooms which grow wild in the mountains around Barga put in an appearance during two distinct moments during the year – spring and autumn.
As we reported back in the second week in May, the arrival of the spring crop of the precious Boletus edulis was greeted in the city with great enthusiasm.
During the hot summer months, the mushrooms are no longer part of the local scene but towards the autumn all eyes are on the sky looking for rain clouds to restart the process once again.
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Three weeks ago, after the driest summers in many years, that rain finally arrived and this week, thanks to perfect conditions with just the right amount of rainfall, temperature and wind from the right direction, the porcini are back up in the hills.
Yesterday, three “mushroom hunters” made their way down from the mountains and into Barga Vecchia with their precious goods on their backs.
The mushrooms were ceremonially weighed at the L’Osteria in Piazza Angelio – 20 kilos of the freshest and most fragrant porcini all ready for the cooks at the osteria to work their magic. Raw thinly sliced with just a touch of lemon, or a savoury mushroom sauce or deep fried with coating of ground corn.
Porcini (Boletus edulis, the Latin name) is a highly regarded edible mushroom. It has a number of English names, including cep (from its Catalan name cep or its French name cèpe), king bolete and penny bun. A common term in current use is porcini (from the plural of its Italian name porcino).
The scientific name, Boletus, from the Latin stem bolet-, meaning “superior mushroom” and edulis, meaning edible, explains the species’ culinary qualities. This mushroom has a distinct aroma reminiscent of fermented dough. It has a higher water content than other edible mushrooms. source
More porcini talk can be found here
