Tag Archives: prugnolo

It’s Prugnolo Day!

viva il prugnolo!

viva il prugnolo!

Prugnolo mushrooms are everywhere right now, dominating the local sagra scene but not only: Tomorrow night the folks at Pizzeria Valeri in Luco di Mugello are hosting a dinner event based on this cute little fungo. Check out (and like!) Valeri’s Facebook page for more info, and in the meantime have a peek at the menu:

Crostini al Prugnolo
Ravioli and Tortelli with Prugnoli
Pizze miste with Prugnoli
Prugnolo Gelato
cost: €28 per person, drinks included

Bar Pizzeria Valeri
Via Giovanni Traversi, 95
Luco di Mugello
Borgo San Lorenzo (FI)
tel: 055 840 1776

Tagliolini with Prugnolo Mushrooms

darling prugnoli on the plate

darling prugnoli on the plate

It’s prugnolo season! Throughout Tuscany, Umbria, and other regions of Italy from the end of April through much of May (depending on the weather), this darling, dense mushroom sprouts all over fields and pastures, and reigns over the local culinary scene. Right now baskets of them are everywhere—local grocers, outdoor markets, roadside stands, and they’re currently the star of the recommencing sagra season.

Rinse about 80 grams of mushrooms per serving. Unless you have some very large prugnoli in your mix—they range in size from 3 to 10 centimeters—use the entire stem. For the large mushrooms, trim back some of the stem, which can be tough, and roughly chop the caps into a few smaller pieces. Leave the small mushrooms intact. Sauté them in olive oil, fresh chopped parsley, and a spash of white wine. Salt lightly.

Meanwhile, cook about 80 grams per person of tagliatelle or tagliolini in salted boiling water until al dente.

After about 10 minutes over low-medium heat, the prugnoli start to make a brown sauce. Cook for another 5 minutes from this point, maybe longer. These are tough-ish mushrooms and need to cook until softened. Test them.

Transfer the cooked pasta to the pan of prugnoli and toss thoroughly. Dust with the best quality Parmigiano you can find, and garnish with a pinch of parsley.

culture bite

Prugnolo mushrooms are also known as Saint George’s mushrooms (il fungo di San Giorgio) given their arrival on or very close to Saint George’s feast day, April 23.


cute-as-a-button prugnoli range in size and color