In the vast and fascinating kingdom of mushrooms, Hydnum repandum, commonly known as the morel or golden morel, occupies a prominent place among both mycologists and chefs. This mushroom, with its fleshy texture and delicate flavor, is not only a culinary delicacy but also harbors interesting beneficial properties for our gut.
Morchella esculenta, also known as the common morel or yellow morel, is undoubtedly one of the most fascinating and mysterious mushrooms in the mycological kingdom. Belonging to the Morchellaceae family, this extraordinary spring mushroom has captured the imagination of mycologists, chefs, and foragers for centuries, not only for its unique beehive-like appearance, but also for the complex ecological interactions that regulate its growth and distribution.
Walking through the pine forests on a cool autumn morning, you might be lucky enough to encounter one of nature's most beautiful sights: a small group of Lattarini mushrooms emerging from the ground, their orange caps like tiny suns among the leaves. This mushroom, scientifically called Lactarius deliciosus or Lattarino, is a favorite among mushroom hunters, not only for its delicate flavor but also for the joy of discovering it.
 – Guida completa morfologia, differenze con Hydnum albidum_950.png "Hydnum repandum (Morel Mushroom) – Complete Guide: Morphology, Differences from Hydnum albidum")
 – Ciclo biologico, morfologia, habitat, ricerche_950.jpeg "Morchella esculenta (Morel Mushroom) – Life cycle, morphology, habitat, research")
 - Caratteristiche del Lattice, Habitat, Ricette Tipiche_950.jpeg "Lactarius deliciosus - Characteristics of the Whitebait and its habitat")