Details:
Spring is upon us, and provides us with a variety of fresh fruits and vegetables to get your fill of vitamins for our well-being! Today, thanks to Sapori d’Italia we discover an excellent ingredient for many delicious recipes: asparagus, in its different varieties, with a stopover at farmhouses, where you can taste the natural products of this season.
1) LAZIO: Green asparagus of Canino
It is produced in an area located in the Municipality of Canino and to a lesser extent in Montalto di Castro and in the province of Viterbo. The qualitative characteristics of this product include the peculiar bright green color throughout the stem. It also has a considerable earliness of ripening compared to asparagus grown in other areas: it is picked from the month of January, when this vegetable is absent in almost all other parts of Italy.
The organoleptic characteristics of asparagus depend on the limestone, volcanic earth and on an environment characterized by a mild and temperate climate. Of particular interest is the geothermal technique practiced in the territory of Canino, thanks to which the roots are heated through underground hoses where hot water passes from the foot of the Plains of Paglieto. With this technique, the collection may occur in the winter months.
To taste the genuine products of these lands, in the heart of the countryside of Arpino, stands the Farmhouse Tenuta Il Laureto, a charming cottage overlooking the magnificent panorama of the Liri Valley. The resort is nestled in a natural setting unique and charming and the restaurant offers a natural and refined cuisine.
Tenuta il Laureto
2) LIGURIA: Violet Asparagus of Albenga
It is one of the finest asparagus varieties. The spears are very large and the color is a deep purple which particular gradually fades down to the base, the texture is “soft”. Both the smell and the taste are very delicate, with a pleasant sweetness in the mouth. Attempts to reproduce and even patent it in different parts of the world – California and other areas of the United States, New Zealand, Australia – have given very little results. The alluvial soils of the plain of Albenga, however, are perfect thanks to the deep layer of sandy and silty earth and the microclimate. This asparagus claim any special sensitivity on the part of the cook to enhance its delicacy: the sauces should be simple and not overly aromatic, savory or spicy, it is best to avoid the fridge and eat it fresh. In short, the ideal dressing is a little olive oil accompanied by white fish and shellfish.
Farmhouse Palmero
Less than 1 km from the seaside of Alassio, by restoring an old barn they established the Farmhouse Palmero, a modern and comfortable faciity. The rooms are identified by the products of the farm: “Fruits”, “Vegetables”, “Wine”, “Oil” and “Honey”. All of them have private terraces, positioned in such a way as to allow complete relaxation surrounded by olive trees and the typical Mediterranean vegetation.
3) PIEDMONT: Saracen Asparagus of Vinchio
In Vinchio (AT) the culture of asparagus is relatively recent and has started practically in the middle of the vineyards, which has allowed the development of plants rather hardy and resistant. The name is due to the imagination of the first producer and refers to an alleged fight on the territory of Vinchio among Christians led by the leader Aleramo and Saracen invaders. It is for this reason that the asparagus festival in May, is enriched by a spectacular costume reenactment of the battle itself. The asparagus is dark green, with a particularly strong taste.
Asparagus of Poirino, Piedmont
An old rural village, built around a well, in the past comprising the main house, the house of the farmers, the stable and barn, and now carefully restored to offer the comfort of a relaxing holiday in the countryside just 15 minutes from Alba: it is the Countryside Holiday House La Corte di Langa. Guests can anjoy swimming pool heated with solar panels, sauna and gym. Always fresh seasonal fruit and garden products available to guests.
4) TRENTINO-ALTO ADIGE: Asparagus of Terlano
White asparagus is soft and delicate, and it is delicious if served with new potatoes, ham and the traditional sauce Bolzanina. A light meal, a concentration of the spring, accompanied by a glass of chilled white and delicate wine. The asparagus Terlano is mentioned for the first time in the nineteenth century and in fact this particular variety has been grown for over 100 years. The importance given to this type of cultivation led to the creation in 1995 of the Association of asparagus growers. Each year approximately 54,000 kg of “Margarete” asparagus are produced, which finds its highest expression in the Weeks of Asparagus Terlano, a gastronomic and oenological moment of great relevance for the territory.
Farmhouse Dalaip dei Pape
The Farmhouse Dalaip dei Pape, at 1,200 meters above sea level, is surrounded by green meadows on the edge of the natural park. From the ancient renovated farm you can enjoy a relaxing atmosphere thanks to its privileged position both as a lookout point over the entire valley, the beautiful woods, meadows that surround it and the Dolomites and as a starting point for many excursions. The farm is the ideal place to stay for families, for friends who want to relax in the shade of old cherry trees or participate in guided tours with tasting of berries. The cuisine of mom Luciana offers the ancient culinary tradition, using products grown directly by the family.
5) VENETO: Asparagus of Arcole
The White Asparagus d’Arcole can be eaten raw, alone or in mixed salads, or steamed, which minimizes the risk of the loss of its nutritional value, retaining the flavor. You can enjoy fresh and fresh-picked white asparagus, when it is most tender and tasty, in order to grasp all the nuances of flavor.
It is excellent when used as an ingredient in many dishes, from risotto with Vialone Nano, together with wine, olive oil and cheese of the region. In Arcole and surroundings it can be cooked in several ways: with boiled egg, vinaigrette, soups and omelettes, as a side dish to meat and fish, as well as with tagliatelle all’uovo. The Province of Verona organizes many events during the spring and gastronomic tours dedicated to the tasting of asparagus, do not miss the events in Arcole (early May) and the traditional Festival of the Angiari Asparagus (last Sunday in May).
The Farmhouse Tre Rondini is located close to the banks of the Adige River, in an unspoiled oasis perfect for lovers of nature and tranquility. The atmosphere is cozy, featuring several rooms in the rustic style of the elegant country houses, in a family atmosphere where order and cleanliness are meticulously cared for. The restaurant offers recipes of Veneto cuisine with a modern twist: simple dishes but genuine and high-quality, with the use of meat and products made according to the methods and mastery of tradition.
Comments are closed.