Description

Il black head porcini or moro, but also known as red porcino has as a scientific name Boletus pinophilus.
It is certainly the most prized species, its cap is fleshy and convex of a brown red or blackish-garnet color.
The stem is bulbous whitish in color covered by a fine reddish lattice that is well evident or shaded in a more or less marked way of brown.
It was born mainly in chestnut woods but you can also search in the woods of beech or pine.
The first specimens can be found already in late spring.

They are increasingly rare and sought after and their birth period has drastically reduced. Selected with the highest care, they are cleaned, washed, blanched and tanned with various natural aromas for a few days. Very few ingredients are used: an artisanal olive oil is the only added preservative, because the flavor of this mushroom expresses itself by remaining very fragrant and firm even after blanching.
Careful in the preparation and seasoned with olive oil of excellent choice, the production wants to resume and improve le ancient artisan recipes .

Store in a clean, cool place away from direct light.

Once the jar is opened, in the refrigerator with the contents covered with olive oil, consume in a short time.