The first historical mention of the Fungo di Borgotaro was in 1700, but there are many more references thereafter to its organoleptic properties. By the end of the nineteenth century, the mushroom had acquired a certain economic importance. New companies wich processed and marketed the mushroom were founded, and exports abroad began to flourish. 
       The Fungo di Borgotaro ranges in colour from pale hazel to russet brown. It has a very pleasing smell and a particularly subtle flavour compared to other porcini mushrooms. 
       Borgotaro is a town district located in the Apennines above Parma and is justly renowned for its highly distinctive and naturally-occurring mushroom crop. The mushrooms are picked in a number of town districts in Parma and in the town district of Pontremoli in the province of Massa Carrara.

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