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Italian Porcini Mushrooms in Extra Virgin Olive Oil


Also called penny buns, porcino or ceps, in Italian porcini means piglets. These glorious Italian beauties are classic in soups, pastas and risotto. Packed only in extra virgin olive oil, a little vinegar and a bay leaf, they are perfect straight out of the jar. Serve them on an antipasti platter with salumi, pecorino and homemade pickles. The texture is perfect, as close to fresh as you’re going to get without traveling to Italy. Firm and meaty, never slimy or mushy.

  • $30.00
  • Out of Stock

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Ingredients: porcini mushrooms, vinegar, olive oil, bay leaf

Size: 280 grams

Packaging: glass jar

Location: Borgotaro, Italy


About 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 area recognized by the European Community as geographically protected (IGP). It sits at an altitude of about 1,300 feet and is covered with dense forests of chestnut, beech, oak and poplar trees. The area's climatic conditions are perfect for the growth of Porcini mushroom and the ones from Valtaro are the most sought-after by mushroom connoisseurs.


Make an amazing mushroom ragu or pair with thyme and rosemary in your next stuffing.