On a cool autumn morning in Lanzo Torinese, I head into the woods with a basket and a small knife, searching for porcini mushrooms. These prized fungi grow between 600 and 1,500 meters, often found near chestnut, beech, or spruce trees.
Finding them takes focus—porcini blend into the forest floor, their brown caps hidden among leaves and moss. Higher up, I spot the Boletus edulis, the most sought-after variety, with its thick white stem and firm cap.
After a few hours, my basket is full. Back home, these mushrooms will make a simple yet delicious meal. Foragers here know: it’s all about timing, patience, and knowing where to look.
