The porcini mushroom grows in broad-leaf and coniferous woodlands in spring
and autumn. Its size varies, and it has a characteristic convex, slightly wrinkled
hazelnut coloured cap and a whitish, fat cylindrical stem. It can be dried,
conserved in oil or vinegar without losing its appealing, delicate fragrance of its
This product is characterized by porcini mushrooms, extra virgin olive oil and salt. It is perfect prepare bruschette, pasta dishes, such as tagliatelle or risotto, or for main courses, such as escalopes.
Once opened, the product must be covered with extra virgin olive oil and stored in the fridge.