It is the mushroom that is the protagonist of spring in Mugello, the "joyous village" appreciated by Charlemagne, which corresponds to a vast area north of Florence characterized by a wide belt of mountains and hills that slope down to the flat area adjacent to the Corso of the Sieve river safeguarded in 1559 by Cosimo I dei Medici who published a proclamation for the protection of the woods which can be considered the first law in favor of the environment which prevented cutting and ironing along the ridge, for a mile on either side there from the top.
For the whole month always in Vicchio, the Prugnolo is the protagonist of gastronomic traditions that enhance the true flavors of the past that unites it as a typical specialty of the Mugello with its renowned tortelli.
Traditionally, the blackthorn makes its first appearance on April 23, the feast of San Giorgio, among shrubs and thorny plums, hence the name blackthorn (Lyophyllum georgii or Calocybe gambosa). But they are found in large quantities in the woods until June, and even in autumn.
Its collection is widespread among the inhabitants of this area above all because it is easily recognizable due to its characteristics, it has no toxic species that can be confused with it except for the Entoloma lividum, an autumn mushroom recognizable by its unmistakable ocher salmon gills.
Presentation: the blackthorn measures between 6 and 10 cm, has a hat with a smooth surface and slightly rounded edges which are whitish in color and slightly yellow-ocher in the centre. The gills are yellowish-white in colour, the stem is robust and fleshy. The unmistakable characteristic of its flavor is that it tastes like fresh flour. A curiosity: it often comes with various specimens arranged in a circle. In the tradition of the old people of the countryside they are then called with the term "witch circles".
Characteristic of the Blackthorn is that it can be eaten both fresh, dried and cooked and due to its particular flavor the ground dry one also becomes a spice to give flavor to various dishes. Blackthorn is usually used to make soups, omelettes, or sautéed in a pan with garlic and parsley and then served on slices of polenta, but it is also a tasty ingredient for fresh salads.
Like many mushrooms it is full of healthy virtues, it is a formidable antioxidant, it has beneficial properties on the intestine and on diuresis, it is energy and promotes blood circulation.
What to say more? That it is worth going to Mugello and going to Vicchio del Mugello (FI) to taste this particular specialty. which is traditionally served in restaurants on Lake Viola, one of the most famous sport fishing lakes in Tuscany. One more reason to enjoy a pleasant walk in a very suggestive place and get to know the products and gastronomy of Mugello.
