Asparagus of Bassano and Cimadolmo

The DOP and IGP asparagus of Veneto
In Veneto, spring smells like asparagus, any asparagus, but the White Asparagus of Bassano, in the province of Vicenza, and the White Asparagus of Cimadolmo, in the province of Treviso. The former has been awarded a Protected Designation of Origin (DOP), the latter a Protected Geographical Indication (IGP). Both types are delicious and have an extraordinarily good nutritional value, with a high content of protective substances, antioxidants and stimulants, as well as vitamins and efficient diuretic agents. Asparagus and eggs and asparagus risotto are all-time classics, but asparagus can be featured in a number of recipes, including fish and seafood dishes.

The White Asparagus of Bassano (DOP)
The White Asparagus of Bassano (DOP) is farmed in the floodplain that stretches along the foot of the Venetian Prealps and the Grappa Massif, blessed by a mild weather. These are the conditions which make the White Asparagus unique, to the point the European Union awarded it a Protected Designation of Origin in 2007. The DOP logo features a white asparagus bundle on a green background. The White Asparagus of Bassano is harvested from mid March to late May-early June. The low fibre content leaves the asparagus spear exceptionally tender, so it can be eaten entirely. The 55 farmers subscribing to the Consortium for the Protection of the White Asparagus of Bassano must abide by precise guidelines in order to ensure the high quality standards and tenderness of the product. The Asparagus of Bassano spears must be intact and wholesome and end in a firmly closed crown, which is their distinctive trait. A certified body, the CSQA, carefully inspects the whole production. Once they are harvested, they are examined, selected, packed and labelled with the date of packaging and the name of the farm.

The European Union awarded the White Asparagus of Cimadolmo a Protected Designation of Origin (IGP) in 2002. It is farmed in a number of municipalities in the province of Treviso, in the floodplain on the left bank of the Piave river and harvested in spring. Its colour is white with a nacre hue. It has a tender, delicate and sweet taste and a high content of vitamins, minerals and selenium, which is an important antioxidant. Last but not least, the White Asparagus of Cimadolmo is a powerful diuretic and body tonifier.