In late summer when our Langhe hills and Piemontese Alps “give us” the best porcini mushrooms, we produce this delicious sauce.
All ingredients are selected carefully cleaned and cooked in respect of the most traditional recipes.The end result is a product extremely tasty characterized by high amounts of Porcini mushrooms used.
Name of the product: Porcini Mushroom pasta sauce
Category: Pasta sauce
Net weight: 215 g.
Ingredients: Tomatoes, onions, wine, mushrooms, extra virgin olive oil, parsley.
Period of harvest: June / September
Way of picking: by hand
“Porcini Mushroom“ is the common name for several species of mushroom of the variety Boletus edulis.
It is harvested mainly in forests of oak and chestnut and beech woods and fir forests of the high Alps mountains. It is symbiotic mushroom, gregarious, which can develop into many groups of specimens.
Porcini mushrooms are characterized by a hat fleshy circular shape, easy to recognize, which can reach a diameter of 30 cm with color brown / brown with many shades. The part below the hat is usually yellowish white mushroom in young, while over time this part assumes a color from the green. The stem of Porcini is very robust, enlarged towards the base and off-white with shades of brown; His flesh is firm, white and does not change color after being cut; smell and taste are pleasant.
Little protein and low in calories, for their wealth in potassium, sodium and insoluble fiber are given, if not subjected to heavy firing, for slimming diets, regimes purification, for constipation and bloating. Useful in gout sufferers for the low protein content. Compared to other types of mushrooms, the mushrooms contain a higher amount of minerals and vitamins of group B.