The Pioppino can be considered the oldest mushroom covered by cultivation attempts in Europe.
Both Pliny the Elder (23-79 AD) in his "Naturalis Historia che Dioscoride" (1st century AD) suggested the partial burial of poplar logs portions, then covered with branches and leaves, and kept moist trusting in a fancy natural insemination by spores of spontaneous productions operating nearby or from the mycelium grown on dead wood.
La A. aegerita, Known with the name of pioppino. The cuticle is dry, smooth, color, whitish or pale ocher with a central intense brown zone: In young specimens the color is intensively brown. The meat is white. The stem is cylindrical or slightly attenuated in the high, long 10-14 cm or more, hard full, fibrillose, white and gray.
And 'one of the most popular edible mushrooms due to its taste and aromatic scent. It also lends itself for storage in oil.