Porcino

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.