Described by Italian naturalist Carlo Vittadini in 1835, B. pinophilus was for many years considered a subspecies or form of the porcini mushroom B. edulis before genetic studies confirmed its distinct status.

The fungus produces spore-bearing fruit bodies (i.e. mushrooms) above ground under pine trees in summer and autumn.

[6] Italian naturalist Carlo Vittadini was the first to recognise the pine bolete as a distinct taxon, describing it as B. edulis var.

[10] The specific epithet is a mix of Latin pinus "pine",[11] and Ancient Greek philus "loving".

[5] Phylogenetic analysis has shown B. pinophilus as a member of a clade, or closely related group, with the North American species B. subcaerulescens, B. subalpinus, B. regineus, B. fibrillosus, and B. rex-veris.

[20] It is also found in exotic pine plantations (such as Pinus sylvestris) in eastern North America, Mexico, Chile, South Africa and New Zealand.

[5] It can therefore be located wherever those trees grow, particularly with Scots pine in Britain,[24] preferring the poor, acidic, and sandy soils associated with coniferous forests.

It appears to favour Pinus, while the form of the mushroom occurring in association with Abies and Picea has been labeled B. pinophilus var.

[5] Fruiting bodies can occur singly, or in small groups throughout the summer and autumn months, although they are known to appear as early as April in Italy.

[25] A 2007 field study on four species of boletes revealed little correlation between the abundance of fruit bodies and presence of its mycelia below ground, even when soil samples were taken from directly beneath the mushroom; the study concluded that the triggers leading to formation of mycorrhizae and production of the fruit bodies appear to be more complex than previously thought.

[30] It is a highly regarded food item, especially across the southern European regions of Portugal, the Basque Country and Navarre in Spain, France, Italy, Bulgaria and Serbia.

[32] It is a commonly eaten mushroom in Turkey, especially in the Marmara and Western Black Sea regions, and is exported to Europe.

[31] Unsaturated alcohols are a major component of the aroma of porcini mushrooms; 1-Octen-3-ol, 2-octen-1-ol, 3-Octanone, (E)-2-octenal, oct-1-en-3-one and 1,7,7-trimethyl-heptan-2-one, 2-propenoic acid and 1,3-octadiene are the main volatile compounds in B. pinophilus.

[17][35] To reduce exposure, authorities recommend avoiding mushrooms from polluted areas such as those near mines, smelters, roadways, incinerators and disposal sites.