Green Asparagus of Altedo PGI

The production area of Asparago Verde di Altedo PGI includes several municipalities located in the province of Ferrara and in the province of Bologna, in the Emilia-Romagna region.

The soils of the production area are sandy and sandy-clayey and are adequately prepared for the purpose of the plant with a deep processing 40-60 cm and well drained to avoid stagnation of water. The planting of the seedlings takes place from the last decade of April; these are placed in previously dug grooves, at a depth varying between 25 and 35 cm, arranged in rows distant from each other from a minimum of 1 m to a maximum of 3,5 m. After two years from planting, the shoots (fleshy shoots) are harvested, which can last from 15 to 65 days, depending on the length of the cultivation, but in any case does not last beyond 20 June. After harvesting, the asparagus is transported to the processing center, where it is cooled to slow the deterioration process.

The asparagus of the plain of Bologna has a long and established tradition. Historical documents proving the origin, marketing and culinary use of this product date back to the 13th century. However, it is only at the beginning of the 20th century that the production of asparagus was traced, when some Altes farmers, returning from a trip to Nantes, France, began its cultivation on the basis of the technical knowledge acquired. From then began the intensive cultivation of asparagus, which after the Second World War became among the most practiced and widespread in the area.

Characteristics

The Green Asparagus of Altedo PGI is presented with well-formed shoots and with a well-tightened apex, sometimes slightly curved; the appearance is fresh, healthy, clean and free of odors or foreign flavors. The taste is tender, delicate and free of fibrousness.

Pairings

The Green Asparagus of Altedo PGI is excellent both as a simple side dish and as a combination with other products. Very common is asparagus sautéed in a pan with butter or gratinated with cheese (Parmigiano Reggiano). An evergreen pairing is asparagus with eggs, but it is also widely used for risottos, pasta with raw ham or bacon, which contrast its sweetness and with fish, for example in combination with monkfish or shrimps.

To minimize the risk of loss of nutrients and aroma, we recommend steaming and seasoning them later.

The particular composition of the soil, the humid and foggy climate typical of the lower Po valley, together with the traditional methods of cultivation and the experience handed down from generation to generation, make unique the organoleptic characteristics of Altedo PGI Green Asparagus.