The black-capped porcini, also known as moro or red porcini (Boletus pinophilus), is considered the most prized species among porcini mushrooms.
It can be recognized by its fleshy, convex cap, reddish-brown to dark garnet in color, and by its stout, pale stem marked with a fine reddish net-like pattern that may be more or less pronounced.
It grows mainly in chestnut woods, but can also be found in beech and pine forests. The first specimens may appear as early as late spring.
Thanks to its firm texture and intense, unmistakable flavor, black-capped porcini is especially well suited to preservation in olive oil. The processing follows the strict production guidelines of Bottega del Fungo, inspired by the ancient artisanal recipes of Borgotaro.
Whole black-capped porcini maintain a compact texture and a fleshy structure, ideal to enjoy on their own or as the star of traditional appetizers.
Like all mushrooms preserved in oil, they pair perfectly with cured meats and high-quality cold dishes.
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