The porcini mushroom belonging to the Boletus family that includes species Aereus, Edulis, Estivalis Pinophilus and Reticolatus.
The raw material is fresh, healthy and well-formed, at the right point of ripeness, free from disease, from chemical and physical defects and damage caused by the action of insects and parasites.
After harvest the Porcini are subjected to appropriate control and processing phases : qualitative selection, cleaning / sorting.

Colour: more or less intense brown, white, yellow
Smell: typical, pleasant, delicate, not strong or acid
Flavor / aroma: typical, delicate, aromatic, without abnormal after-taste
Consistency: firm, compact and non-fibrous
Packaging: in boxes
Available quality: 1° and 2° category

The best way to taste a fresh Porcino is definitely to eat raw.
Suitable for every preparation. Depending on the size you can use for a good risotto, if they are large enough can be enjoyed fried or in stew, on pizza, in the pasta sauces, into roast meat and braised meat.