Commonly Morchelles are known as "sponges" for the structures of their hat that, starting from a smooth stem, is made up of recesses and lobes with protruding ribs. The species are numerous, but usually they come together in two groups: "morchella esculenta" and "morchella conica". They are found in very different habitats like rivers, plains, wooded environments of various kinds. They are widespread especially in coastal areas, on sandy soils, in pine forests and vineyards, but also in mountainous areas where they grow in June and July, especially those conical.

INSTRUCTIONS FOR USE: Dip the dried mushrooms in a cold water pan. Bring to a boil and allow to simmer for 3 minutes. Drain and rinse. Use as a base for any type of sauce and mixed, as a filling, with a base of oil and garlic, or a sauce, adding salt and parsley as desired. You can grind the dry mushroom to get a good flavoring powder.