This post is also available in: Italian

The ancient Romans called it “suillus” (pig) for its solid appearance. The different parts of porcini mushrooms are cooked in different ways: the less noble parts are fried or used for oil or vinegar preserves. While the ‘cappelle’, and upper parts, are cooked on a griddle or in a frying pan with oil. The Porcino fungus grows abundantly in the forests of Ascrea and Turano Valley.