regius, Hemileccinum impolitum, Imperator luteocupreus, I. rhodopurpureus, I. torosus, Rubroboletus dupainii, R. lupinus, R. pulchrotinctus and R. satanas, are considered vulnerable or endangered in North Macedonia and have been included in the national Red List of fungi. Similarly, twenty species of Boletaceae are included in the Red List of fungi in Bulgaria. Research from the Mediterranean region suggests that many boletes might be under threat from accelerated climate changes and long-term drought. In a ten-year study from the island of Cyprus, most bolete species were found to be rare, highly restricted by low soil moisture and exhibited very erratic fruiting patterns strongly correlating to annual, late summer and early autumn precipitation. Edibility A large number of boletes are edible, few are delicious and some are considered to be true culinary delicacies. The much sought after king bolete (Boletus edulis), in particular, is a species of high commercial value and has been described as "the wild mushroom par excellence". In the Province of Parma in northern Italy, the four most sought after boletes, Boletus edulis, B. aereus, B. reticulatus and B. pinophilus, have been collected and commercially exploited for centuries. Boletes are widely collected and sold in markets throughout Spain, particularly the province of Aragon. Scandinavian cuisine praises boletes. They are a regular feature of Finnish cuisine and, especially the king bolete, is considered an unsurpassed culinary mushroom, widely used in various soups, sauces, casseroles and hotpots. Bolete mushrooms are sometimes also used as pizza topping, not unlike champignons, shiitake, or portobellos. Two species of Butyriboletus, the royal bolete (B. regius) and the butter bolete (B. appendiculatus) are also culinary valued, though much less common than the ceps. In northern Europe, two of the commonest and most frequently collected edible boletes are the bay bolete (Imleria badia), whose pores bruise blue-green, and the orange birch bolete, which is a Leccinum with an orange cap and which bruises a bluish grey. Several guidebooks recommend avoiding all red-pored boletes, but both Neoboletus luridiformis (= Neoboletus erythropus) and Suillellus luridus are edible when well-cooked and widely consumed in certain parts of Europe. Lookalikes Poisonous or otherwise inedible species are also present in the family, however, such as the unpalatable bitter species Caloboletus calopus and the aptly named bitter bolete (Tylopilus felleus), with a taste compared to bile, as well as some orange-capped species of Leccinum. As the bitter bolete resembles somewhat the king bolete,