White Asparagus from Cimadolmo and Asparagus from Badoere

The Veneto and, in particular the Treviso area, seem to enjoy all the properties – especially the sandy soil – that favor the growth of a particular vegetable, with a light color, a delicate taste and origin that dates back to ancient Mesopotamia: the asparagus . To say that asparagus is good is almost superfluous: low fat and few calories, it brings in dowry essential mineral fibers for our body. It is appreciated both for its pleasant and delicate taste and for its diuretic properties. Asparagus is highly valued in the modern diet that aims at lightness, low caloric content, and importance of vegetable fibers. One of the most popular recipes is certainly the Risotto with Asparagus … to try! Asparagus should be cooked fresh to fully savor its gastronomic value and delicate fragrance. For a correct conservation it is advisable to wrap them in a damp cloth and place them in the refrigerator in the vegetable section, where they are kept for a few days. In Treviso the products of Cimadolmo and Badoere stand out: both are decorated with the IGP title, that of Cimadolmo since 2001, while that of Badoere since 2010. Between the two places the gastronomic route of the Strada dell’Asparago winds. The Asparago Bianco di Cimadolmo PGI is cultivated on sandy loamy soils, of alluvial origin, permeable and carefully drained, along the course of the Piave river: the temperate-humid climate, typical of the area, characterized by springs with high rainfall intensity, favors the rapid growth of the asparagus, allowing white shoots to be obtained (because they grow covered with dark sheets that do not allow light to filter), tender and free of fibrousness. The Asparagus of Badoere PGI is a product with a very long tradition: its origin seems to go back to the adhesion of the Venetic lands to republican and imperial Rome. It comes in two types: the white one with pink shades, lacking in fibrousness, the sweet taste, the light aroma of fresh legumes with barely perceptible bitter veins, and the green one with a beautiful bright intense color and violet hues, with a marked flavor and aroma fruity and herbaceous. The asparagus season by custom goes from the beginning of April to the feast of Saint Anthony of Padua on June 13th. In this period, numerous events related to this vegetable are held in the Treviso area.