The region of Molise (in particular, the parts around Isernia and Campobasso) is famous for its high-quality mushrooms, and it is especially renowned for their porcini. The term actually refers to a few different species, but Boletus edulis is the one people usually refer to under that name.
Porcino is a rather large mushroom, usually brown or reddish-brown with a slightly sticky texture and a strong flavor. They can be dried, preserved in oil, or frozen, and served in almost every type of dish, from appetizers or thick soups to hearty pasta or risotto dishes.
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Tagliatelle alla boscaiola
Tagliatelle alla boscaiola (lit. woodman’s tagliatelle) is a delicious Italian pasta dish made with the king of the woods – porcini mushrooms.... Read more
Pizza boscaiola
Boscaiola is a traditional pizza variety that is topped with mozzarella, porcini or champignon mushrooms, tomatoes, cream, and sliced Italian sausage. It is occasionally ... Read more
Mare e monti Pizza
This Italian pizza variety is called mare e monti, meaning sea and mountains. The best of Italy is represented in this pizza, which is topped with a ... Read more
Risotto con salsiccia
Risotto con salsiccia is a hearty dish from northern Italy, perfect for cold winter days. Apart from salsiccia sausage, only a few ingredients ... Read more
Porcino festivals
