Italian taste


Asparagus is mainly grown in spring, cultivated in Italy from March to June

In Italy we have two main groups of asparagus that are cultivated: white and green.

There are also some excellent qualities of asparagus in other colours, ranging from pink to violet, which are less common but still delicious.

White asparagus

The most popular in Italy are the Bianco di Bassano, the Bianco di Germania and the “Grosso di Erfurt”

Green asparagus

The most famous of this category is the Verde di Altedo, which also boasts being a PGI product

How to choose it

Special attention must be paid to the tips that should be compact and attached to one another. The stalks must also be firm and hard.

How to store it

After buying the asparagus, peel off the toughest part of the bottom and place them standing upright, in a jug or vase like with a bunch of flowers.

Let’s not waste anything!

You can use the parts discarded during the cleaning process to flavour a vegetable.

Beef carpaccio with asparagus, Parmesan cheese and balsamic vinegar
Lemon and asparagus veal escalope
Savoury tart with asparagus and datterini tomatoes
Boiled asparagus
Cleaning asparagus
Braised asparagus

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