Although porcini mushrooms grow throughout the northern hemisphere and are very popular in France (cèpe), Germany and Switzerland (Steinpilz), perhaps it is in Italy, with its myriad local cuisines, that you have the chance to try the widest variety of porcini dishes. And in fact if you stay at an agriturismo in the Chianti countryside, you can easily go out and pick your own porcini and cook them up at your accommodation. In Tuscany, porcini mushrooms are served alongside fried meat dishes (vitella, for example) and as the flavouring constituent of pasta sauces and ragouts. Porcini risotto is also commonly on the menu even though risotto is a speciality of Milan and its environs. While on holiday in Tuscany, on no account miss trying one or more dishes containing porcini.