Teste di Porcino alla Brace

Teste di Porcino alla Brace is a traditional Italian dish originating from the mountainous regions of northern Italy, particularly the area around Belvedere. The dish features whole porcini mushroom caps—specifically the prized *Boletus edulis*—grilled directly over hot coals, a method that intensifies their earthy, nutty flavor while preserving their meaty texture.

A great version of this dish relies on the quality of the mushrooms themselves: they must be fresh, firm, and free of blemishes. The caps are typically cleaned with a brush (never washed), then seasoned simply with coarse salt, black pepper, and a drizzle of high-quality extra virgin olive oil. Grilling over wood or charcoal embers imparts a subtle smokiness, and the mushrooms are often finished with a squeeze of lemon, fresh parsley, and sometimes a shaving of aged Parmigiano-Reggiano. The key distinction lies in achieving a charred exterior while keeping the interior tender and juicy.

Regional variations exist throughout Italy: in Tuscany, the mushrooms might be marinated in garlic and rosemary before grilling, while in Piedmont, they are often served with a fonduta of local cheese. At Rifugio dell'Alpino in Belvedere, Italy, as highlighted by the food guide *Where The Foodies Go*, the dish is prepared in the classic alpine style—simply grilled over an open fire and served with crusty bread to soak up the juices.