Asparago Verde di Altedo

Ever since the 13th century, the green asparagus of Altedo has been cultivated in the provinces of Ferrara and Bologna in the Emilia-Romagna region, where it thrives in the typical humid, foggy climate of the lower Po River valley. It has a tender and delicate flavor and is traditionally used for the preparation of many local dishes.

Ideally, in order to preserve its nutritional qualities, Asparago Verde di Altedo should be steam cooked. This versatile vegetable is equally enjoyed in contemporary cuisine as asparagus soufflé with prawn sauce or asparagus and coconut milk soup as well as in various traditional minestrones, risottos and frittatas.