The White and Green Asparagus from Treviso
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The White and Green Asparagus from TrevisoThe White and Green Asparagus from Treviso
23/01/2017

The White and Green Asparagus from Treviso


The freshness of asparagus colours the table in shades of spring.

The history of asparagus in Italy dates far back in time. It was already used for its medicinal properties at the times of Greeks and Romans. Among all the Italian areas, Treviso is the most renowned one when it comes to the production of asparagus PGI (Protected Geographical Indication), thanks to the special match between a territory that is rich in water and a soft soil, rich in nutrients.

The miraculous effects of asparagus – Asparagus contains a high quantity of minerals such as calcium, iron, phosphorus, selenium, which has an antioxidant effect, vitamins B and C and asparagine, which has a strong diuretic effect. Furthermore, recent discoveries have showed the energising and anti-stress effect that asparagus has on the human body. We can tell that asparagus is, with its healing properties, a real spring gift from Mother Nature, which gives relief to our bodies, worn out by the freezing winter.

The green and white asparagus, is characterized by a “delicate fresh vegetable and ripe sheaves of wheat smell” and it foretells the arrival of springtime with its fresh and delicate earth smell, since it is part of the perennial plants family with edible sprouts. The asparagus of Treviso presents two varieties, the white and the green one. The asparagus from Badoere PGI is produced in the Southeast and it has a sweet flavour in its white variation, whereas the green one presents a distinctive fruity note. On the other hand, a white, soft and less sinewy variety is produced in the Northeast: the white asparagus from Cimadolmo PGI.

Artecibo editorial board
Content edited by staff
The White and Green Asparagus from TrevisoThe White and Green Asparagus from Treviso
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