Agaricum piperato

Lactarius piperatus, commonly known as "peveraccio" or "blancaccio," is a mycorrhizal fungus in the family Russulaceae. It is characterized by an extremely spicy flavor and abundant white milk that comes out when the fungus is damaged.

The cap of Lactarius piperatus varies from 4 to 15 cm in diameter, initially convex and then flattened or depressed, with a white or cream color, often stained ochre with age.
The gills are very dense and narrow, decurrent, creamy-white.

The stem measures between 3 and 8 cm long and 1 and 3 cm wide, with a color similar to the cap, short and finely pruinose, wrinkled.

The taste of Lactarius piperatus is very acrid and spicy, and the flesh turns blue-green when damaged.
Because of its strong acrimony, the mushroom is generally not recommended for raw consumption, but it can be used as a condiment when dried.

Lactarius piperatus grows in groups in coniferous and deciduous forests in summer and autumn, and forms a symbiotic relationship with several species of trees.