Originally catalogued as an edible mushroom in 1782 by Pierre Bulliard, the penny bun, cep or porcino is the most common type of edible mushroom. In our country, it is known as cep (name of Slovak origin) or under the Romanian terms of pitarcă, pitoancă (Romanian) or mânătarcă (Bulgarian). It is a fungus of the Boletaceae family, the Boletus genus, relatively new (dating 30-40 million years old), unlike the Jurassic Agaricus. It can be found throughout Europe (especially in Greece, Italy), but also across the ocean, in countries like Mexico or Morocco and areas in western North America or the Rocky Mountains. They can be found in Asia as well.
The cep is a thick fungus, with a big cap, with white, compact meat, which becomes less tasty as it approaches maturity. It is a fungus with a pleasant smell, a smell not so strong of fruits, of forest. The penny bun is one of the fungus very quickly infested by larvae. When reaching maturity, these fungi can weigh over one kilogram.
They have their habitat in the oak, pine, spruce, chestnut and birch forests, and it can grow both solitary as well as in groups. The harvest season of Boletus Edulis is from June to November. Their specificity comes from the extraordinary crop reported after heavy rainfalls.
In Italy, this plant grows near Parma, being a protected species. In our country, it is among the most popular edible variety of mushrooms. Its ancient existence has been valued on many occasions, the ceps being extremely delicious and attractive in terms of textures and not only. They are exported all over the world in natural or, dry form, or preserved in tightly sealed jars in brine or other substances. The ceps are considered to be part of the quality mushrooms category.
June 11, 2018