Yes, fresh porcini are making a notable appearance right now in Florence’s produce markets and on menus. These funghi are from former-Yugoslavia countries such as Serbia and Croatia. For those who want nothing other than the Italian variety, you will have to wait until late August or early September. In the meantime, these aren’t half bad. Saute them in a little olive oil with garlic and peperoncino, and sprinkle with finely parsley. Use as a sauce for pasta or a side dish.
