This mushroom sauce is not like any other common sauce. It represents the history of grandparents with their eyes filled with joy and the pride of their cuisine where secret recipes are passed from generation to generation.
Borgolab was able to recreate a history of traditions and reinvent them into a jar. An operation that was made possible only because of the passion and dedication of who truly believes in genuine traditions.
The dried porcino mushroom, is the principle ingredient in this recipe. It is left in water to rehydrate and then chopped finely and stir-fried with olive oil and garlic. Chopped tomatoes are then added and it is left to cook on low heat for a couple of hours. Magic is made, buon appetite!
Borgolab is a paradise of flavors, colors, and suggestions, embraced by the ancient stories of infinite love for the earth and its products. A passion handed down from father to son, and today delivered intact to those who treasure the land and orchards and want to pamper their friends with warmth through food.
It all began many years ago, when the Carretta family gave life to a company called “Borgotaro funghi&funghi” which distributed porcini mushrooms (and not only) along with traditional recipes. In 2016, the company took its name Borgolab and today is run by two families: the Carretta and the Summo family.
desiccated porcini mushrooms (boletus edulis and its group), Finely chopped tomatoes (acidity regulator E330), garlic, olive oil (made with refined oils), onion, parsley, red wine, salt, vegetable broth (soy proteins, iodized salt, desiccated vegetables (carrots, garlic, celery, parsley, tomato, corn seed olive oil))