This asparagus harvested on the plains of Bologna has a long and well-established tradition: in 1923 some Altedo farmers went to Nantes in France and returned with precise technical elements on asparagus. After a few years of experimentation the intensive cultivation of the vegetable began. After the Second World War the cultivation of asparagus spread, co-operatives for the promotion and marketing of this product arose that contributed to gaining the Protected Geographical Indication trademark in 2002.
The traditional uses of asparagus in the cuisine are: boiled and flavoured with oil and salt, au gratin or in omelettes, soups, creams and risotto. The best cooking method is steaming to maintain the aroma unaltered and reduce the loss of nutritional elements: asparagus is rich in fibre, vitamin C, carotenoids and mineral salts (calcium, phosphorus ad potassium). With very few calories it however has the characteristic of stimulating the appetite, as well as purifying the organism and being diuretic. It reduces stagnation of fluids in tissues and is therefore indicated for those who wish to fight cellulite, whilst it is not recommended for those who suffer from kidney complaints, calculus, prostatitis and cystitis.
The words 'Asparago verde di Altedo' and 'Indicazione Geografica Protetta' together with the logo of the Protected Geographical Indication appear on the sales packages of Altedo Green Asparagus.