Since prehistoric times—as evidenced by archaeological finds from the “Terramara of Castione Marchesi” —mushrooms have been part of the human diet, especially among Mediterranean and Eastern civilizations. They were renowned for their organoleptic qualities as early as ancient Rome, where they were widely consumed, particularly during the imperial banquets of the "Caesars."
The Porcini mushroom—Boletus edulis—from Borgotaro, the first mushroom in Italy to earn Protected Geographical Indication (PGI) status, also boasts a glorious culinary reputation. Revered by the Farnese dukes, masterfully employed by Nascia in Li quattro banchetti alla Corte di Parma, and celebrated in gastronomic literature between the 18th and 19th centuries, it gave rise to a thriving activity of harvesting in chestnut and beech forests and its subsequent trade. Today, this legacy allows us to fully savor its extraordinary qualities in a variety of recipes.
