Asparago Verde di Altedo Igp

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.

 

Consumption

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.

Identification

The labeling of Asparago verde di Alteano Igp

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.

 

 

 

I.D. card

Type
A vegetable belonging to the liliaceous family and composed of the following cultigens: precocious d'Argenteuil, Eros, Marte, Ringo and other cultigens which can be present up to a maximum of 20%
Description
The edible parts of the Altedo Green Asparagus are sound, well formed, with the tip closed and sometimes slightly curved. They appear fresh, sound, unattacked by rodents and insects, clean and without foreign odours and flavours
Characteristics
They present a particularly delicate odour and flavour, are tender and not fibrous
Area of production
The geographical area involved in the production of the Altedo green Asparagus is between via Emilia in the province of Bologna, the Adriatic coast and the river Po in the province of Ferrara and includes the territory of numerous municipalities belonging to the two provinces
Selling period
May June
Normative references
European registration with regulation CE 492/03 18st March 2003