Porcino is the porcini mushroom. In Maremma, it is the Boletus edulis, the emblematic mushroom of our forests. You'll find it fresh at autumn markets, from September to November, or dried all year round. Don't expect to pick it yourself without a permit and local knowledge. Its powerful flavour and fleshy texture are the basis of many local recipes: risottos, pasta, or simply pan-fried with garlic and parsley. If you see it on the menu, it's often a guarantee of traditional, seasonal cooking.
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