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Asparago Verde di Altedo PGI is a fresh vegetable belonging to the Asparagus officinalis L. species, deriving from the Precoce d’Argenteuil, Eros, Marte and Ringo cultivars; other cultivars may be present at a maximum of 20%.
Production Method
The soils of the production area are sandy or sandy clay and are prepared for planting by tilling thoroughly to a depth of 40-60 cm; they are then well drained to avoid water stagnation. The young plants should be planted during the last ten days of April; they are positioned in pre-dug furrows at least one metre apart, with a depth of between 25 and 35 cm. Harvesting of the turions can begin two years after planting and can last for 15 to 65 days, based on how long they have been in the ground for; harvesting must be concluded by June 20th. The asparagus are then transported to processing centres where they are refrigerated in order to slow down the deterioration process.
Appearance and Flavour
Asparago Verde di Altedo PGI has a well-formed turion and a compact tip, which is occasionally slightly curved; it has a fresh, healthy, clean and undamaged appearance and has no strange smell or taste. It has a tender and delicate flavour and is not stringy.
Production Area
The production area of Asparago Verde di Altedo PGI is within the Province of Ferrara and the area of the Province of Bologna that is north of the Via Aemilia, in the Emilia Romagna region.
History
The asparagus has a long and consolidated history in the Bologna area. Historical documents show that the origins, sale and culinary use of this product date back to the XIII century. However, it was only at the beginning of the XX century that asparagus production began to take form, when several farmers from Altedo returned from Nantes, in France, and began cultivating with newly acquired techniques. This was the beginning of intensive asparagus cultivation and after the Second World War it became the most diffused and widely practiced in the area.
Gastronomy
Asparago Verde di Altedo PGI does not keep very long; it must be kept at low temperatures and consumed soon after purchase. This vegetable has an excellent reputation and is traditionally used in the preparation of local and regional dishes. It can be eaten boiled, adding oil and salt, “au gratin” or as an ingredient in minestrones, soups, risottos and omelettes. In main courses it is most renowned in egg and fish-based dishes, such as “asparagus soufflé with prawn sauce” and “Monkfish with wild clam sauté on a bed of Asparago Verde di Altedo PGI tips”. The product should ideally be steam cooked in order to conserve its nutritional elements and original aroma. The product is also used in the preparation of desserts and ice-cream.
Marketing
The product is marketed as Asparago Verde di Altedo PGI, in the following categories: Extra and First. It is sold in bunches ranging from 250 g to 3 kg, properly tied and even at the base. The asparagus bunches can be wrapped at the base with a small piece of material suitable for food packing or alternatively closed with tape.
Distinctive Features
The particular composition of the soil and the humid, foggy climate that is typical of the lower Po Valley, together with the traditional production methods handed down from generation to generation, define the unique organoleptic qualities of Asparago Verde di Altedo PGI.
