Cream of Asparagus of Altedo PGI

The production area of Green Asparagus of Altedo PGI includes the province of Ferrara and the part of the province of Bologna north of the Via Emilia, in the Emilia-Romagna region

The soils in the Altedo PGI asparagus production area are sandy and sandy-clayey and are properly prepared for planting by tilling 40-60 cm deep and well drained to avoid water stagnation. Seedlings are planted from the last ten days of April; they are placed in previously dug furrows, at a depth varying between 25 and 35 cm, arranged in rows at least 1 metre apart. Two years after planting, the shoots (fleshy shoots) are harvested, which can take between 15 and 65 days, depending on how old the crop is, but in any case not longer than 20 June. After harvesting, the asparagus is transported to the processing centre, where it is cooled to slow down the deterioration process.

The asparagus of the Bolognese plain has a long-standing tradition. Historical documents proving the origin, marketing and culinary use of this product date back to the 13th century. However, it is only in the early 20th century that asparagus production is traced back, when some farmers from Altedese, returning from a trip to Nantes, France, started growing it on the basis of the technical knowledge they had acquired. From then on, the intensive cultivation of asparagus began, and after World War II it became one of the most practised and widespread in the area.

Thanks to its delicacy, it is suitable as a condiment for pasta, risottos, fried eggs, bruschetta or as a side dish for main courses of meat; in general, it goes very well with any recipe in which the Green Asparagus of Altedo PGI is to be enjoyed.

Green asparagus from Altedo PGI (88% minimum), extra virgin olive oil, salt, natural preservative: citric acid.

Store at room temperature in a cool, dry place, after opening store in the refrigerator.