Typical Italian products: Borgotaro Mushroom PGI

Typical Italian products: Borgotaro Mushroom PGI

Production area

It includes the suitable territory of the municipalities of Borgotaro and Albareto in the province of Parma and the municipality of Pontremoli in the province of Massa Carrara.


By Fungo di Borgotaro, in the tradition and in the local trade, we mean the four species of Boletus edulis, Boletus aerus, Boletus aestivalis and Boletus pinophilus.

Borgotaro IGP mushroom (photo www.fungodiborgotaro.com)

Production regulations - Fungo di Borgotaro IGP

Article 1
The protected geographical location Fungo di Borgotaro is reserved for fresh mushrooms of the Boletus genus as per Art. 2 below which meet the conditions and requirements established in this production specification.

Article 2
The name Fungo di Borgotaro designates the carpophores of the following varieties of boletus derived from spontaneous growth in the territory defined in the following art. 3.

A) Boletus aestivalis (also Boletus reticulatus Schaffer ex Baudin)
dialectally called red or hot mushroom;
cap: first hemispherical, then convex - pulvinato: dry pubescent cuticle (slippery with rain, chapped with dry): more or less dark red brown color, uniform;
stem: firm, first ventricular, then more slender cylindrical or enlarged at the base, in the same color as the hat, but in lighter tones, entirely covered by a lattice, almost always very evident, with whitish then darker links;
meat: softer in consistency than other porcini, white without nuances under the cuticle of the hat - very pleasant smell and taste;
habitat: mainly in chestnut woods - production period May-September.
B) Boletus pinicola Vittadini (also B. pinophilus Pilat and Dermek) called dialectally moro;
cap: from hemispherical to flattened convex: whitish pruinose cuticle slightly adherent and tomentose first, hairless and then dry, brown-reddish-vinous garnet color;
stem: solid and firm, stocky, white to ocher to reddish brown in color, reticule not excessively evident and only near the bulb;
meat: white, unchanging, brown-vinous under the cuticle of the hat, not very significant smell, sweet and delicate flavor;
habitat: the summer form - more squat - has been present since June mainly in the chestnut grove: the more slender autumnal one - preferably grows in the beech wood and under white labete.
C) Boletus aereus Bulliard ex Fries, dialectally called magnan;
cap: hemispherical, then convex, finally flat - enlarged: dry and velvety cuticle, copper-bronze colors especially in adult specimens;
stem: firm, first ventricular then elongated, brown - ocher color, finely reticulated, mostly near the top;
meat: firm, white, unchanging, perfumed smell, intense but very pure mushroom flavor;
Habitat: prevalently in the oak and chestnut woods, present from July to September, it is the most xerothermophilous species compared to the other Boletus varieties.
D) Boletus edulis Bulliard ex Fries which dialectically takes the name cold mushroom, in particular the white form;
cap: first hemispherical then flattened convex: glabrous and opaque surface, a little sticky in wet weather: cuticle not separable, with color varying from creamy white to brown brown and blackish brown with all intermediate shades;
stem: firm, bellied first, then elongated, from whitish color to the lightest hazel color at the base, not always present lattice;
flesh: firm, white, tinged with the tint of the cuticle, unchanging, delicate smell, soft taste;
habitat: in the beech, fir and chestnut woods, present from the end of September to the first snow. Rare summer forms.

Article 3
The production area of ​​the Borgotaro mushroom includes the suitable territory of the municipalities of Borgotaro and Albareto in the province of Parma and the municipality of Pontremoli in the province of Massa Carrara.
This area is delimited as follows: the northern border starting from the watershed ridge of the Cogena torrent at an altitude of 1413 m.s.m. between Emilia Romagna and Tuscany, the delimitation line continues along the course of the Cogena stream until the confluence of the Taro river - On the west side - it goes up the course of the Taro river up to the confluence with the Gotra torrent (its right tributary) then the Gotra stream itself, then the riolo of the dry lake and reaches the watershed ridge between Liguria and Emilia-Romagna at an altitude of 1140 m.
The southern border, starting from 1140 meters upstream of the Rio Secco river, follows the watershed between the Emilia-Romagna region and Liguria up to Mount Gottero at 1639 meters, then descends to the Colla pass, from which follows the watershed border between the Emilia region. - Romagna and Tuscany up to the Passo dei 2 Santi at an altitude of 1507 then continues in the Tuscan territory - following the administrative delimitation between the municipality of Zeri and that of Pontremoli until reaching the Betigna stream, then the mule track of Chiosi up to Case Cervi and the cemetery Traverde and from this place at the confluence of the Mogiola torrent in the Magra river, in Mignano.
The eastern border is represented by the course of the Cisavola stream from its entry into the Magra river in Molinello up to the source and from this reaches the Cisa pass, then continues along the watershed between Emilia-Romagna and Tuscany and just north of Mount Molinatico it reaches altitude 1143.

Article 4
1. The environmental conditions of the woods destined for the production of the Borgotaro mushroom must be the traditional ones of the area: satin cutting treatment with an average release of 100 matricles per hectare for the woods governed by coppice or coppice composed of beech, chestnut, oak essences and mixed; occasional cut treatment for fruit or wood chestnut trees governed by tall trees: successive cut treatment for tall beech trees, also from coppice conversions, crop cuts according to the rules laid down in the general regulations and forestry police for the tall coniferous forests.
Steering treatment for beech, chestnut coppice and mixed oak woods is also allowed in order to improve fungal production and ensure better soil protection.
2. The beginning of the harvesting operations must be specifically authorized for a maximum period of sixty days, renewable, by the technical bodies of the Emilia - Romagna region in consultation with the Tuscany region upon proposal of the producers concerned.
3. During collection operations, it is forbidden to:
use to collect hook carpophores, rakes and other tools in wood, iron, plastic etc. which can damage and damage the fungal mycelium or root system of trees and shrubs.
remove the litter consisting of leaves, parts of twig, grass etc. rotting on the fall bed, in order to avoid damage to the underlying mycelium;
collect carpophores with a chapel diameter of less than 2 cm as long as they are not grown with carpophores larger than the above limit;
use products obtained by chemical synthesis in order to stimulate the production or growth of carpophores;
do not use for the collection of rigid or bag-like plastic containers, as they do not allow the possible dispersion of fungal spores.
The following operations are allowed because they favor fungal production:
a) cleaning of the undergrowth, in particular from calluna brugo, heather sp., brambles and the like;
b) dispersion of the cleaning residues of carpophores on the ground;
c) separation of the carpophore from the mycelium by means of manual torsion or with a cutting tool, provided that the mycelium is not damaged.

Article 5
The existence of the technical conditions of suitability as per the previous art. 4 is ascertained by the Emilia - Romagna Region in agreement with the Tuscany region.
The woods suitable for the production of the Fungo di Borgotaro will be included in a special register kept, activated, updated and published by the Chamber of Commerce, Industry, Crafts and Agriculture of Parma, in concert with the Chamber of Commerce, Industry, Crafts and Agriculture of Massa Carrara for the woods located in the province of Massa Carrara.
The woods in the pure or mixed state of the following species are suitable for the production of the Borgotaro mushroom:
a) broad-leaved trees: beech, chestnut, Turkey oak and other oak species, hornbeam, hazel, aspen;
b) conifers: white and red fir, black and scots pine, pseudotsuga menzienzii governed by coppice, coppice and fustaia both derived from natural evolution and from conversion.
Even the shrubby areas, meadows, pastures enclosed or bordering the woods up to a distance of 100 m from the edge of the woods, are considered suitable for the production of the Borgotaro mushroom as it is related to the development of the root system of the plants.
By decree of the Ministry for the coordination of agricultural, food and forestry policies after hearing the bodies and organizations concerned, rules will be issued for the maintenance and activation of the register of woods and collectors authorized for the forms to be adopted for registrations, annual production reports and the consequent certifications, for the purpose of controlling production recognized and marketed annually with the protected geographical indication.

Article 6
When released for consumption, Borgotaro mushroom must have specific organoleptic characteristics for all varieties, as described in art. 2 and in particular on the nose the carpophores must be characterized by a clean, non-spicy smell and without inflections of hay, liquorice, fresh wood. The fresh mushroom must be healthy, with firm stem and chapel without soil, leaves and other foreign bodies. The carpophores must not present infracutaneous alterations due to larvae of dipterans or other insects on a surface greater than 20%. The carpophores must have a smooth, not dehydrated surface and have a humidity lower than 90% of the total weight or a specific weight between 0.8 and 1.1, free from wrinkling due to loss of humidity.

Article 7
For release for consumption, the carpophores must be possibly separated by variety and must be marketed in wooden containers, preferably beech or chestnut, with a size of 50 cm in length and 30 cm in width and with low sides (pans) in order to be placed in a single layer to facilitate checks.
A container with inserted bandage must be affixed to the container so as to prevent the contents from being extracted without breaking the seal.
On the same containers must be indicated, in printing characters of the same dimensions, the words Fungo di Borgotaro and Protected geographical indication in addition to the elements capable of identifying: name, company name and address of the packer, date of collection, net weight at the origin, as well as any indications complementary and accessory not having a laudative character or not suitable to mislead the consumer on the nature and characteristics of the mushroom.

Article 8.
It is forbidden to use, with the denomination referred to in art.1 any other denomination and additional adjective.

Article 9.
Anyone who produces, sells or otherwise uses a product that does not comply with the conditions and requirements established in this production specification for the transformation under the name Fungo di Borgotaro is punished in accordance with Articles 515 and 516 of the Criminal Code and Art. . 18 of Legislative Decree 27 January 1992, n. 109.

Video: Gustiamo in Borgotaro: who forages the Porcini Mushrooms?