• Bassano Del Grappa
• B38 Restaurant

White DOP Asparagus of Bassano: history and curiosity of a territorial delicacy

Bassano del Grappa is famous for the Palladian Ponte Vecchio which offers postcard views and for its panoramic position at the foot of the Pedemontana Veneta.

However the landscape is not the only valuable aspect of our territory: the white asparagus is very well-known and appreciated.

It’s a DOP product from Bassano del Grappa, which was born in these area along the Brenta river. In fact, the white asparagus needs a particular, permeables oil. Also, should not be exposed to the sun to keep the white color. Let’ see together what are its characteristics.

The season, the preparations and how to recognize the original

White asparagus has a typical shape, also called “paw”. The production period traditionally goes from 19 March to 16 June, as the people of Bassano say from San Giuseppe to Sant’Antonio.

The harvest takes place strictly by hand, cutting the base with a knife to prevent it from getting damaged. According to the procedure, it must be tied in bunches with “la stroppa”, that is the willow sprout.

It can be found in bunches of at least 1-1.5 kg in many local markets and fruit and vegetable shops in the area. The original must have the Consortium stamp.

Nothing of the white asparagus is thrown away: it is completely edible, from the stem to the head. It spoils very quickly, so it needs to be consumed or cooked within a few days.

The typical dishes from the tradition are risotto, and the classic “Ovi e Sparasi” in Bassano style, which combines the white spear with an egg-based sauce. But salads made with asparagus crudités, in cream or as a sauce to flavor first courses, are also excellent.

Its flavor is very delicate, which makes it particularly suitable for gourmet combinations, so much so that many internationally renowned chefs use it for their creations.

The history of white asparagus

The origin of white asparagus is very ancient. The first documents date back to the Serenissima Republic of Venice, in the 16^th century. At that time, it was offered to the nobles during banquets. In those days it was offered to the nobles during banquets. Testimonies indicate that even during the Council of Trento (1545-1563) the council fathers stopped in Bassano and had the opportunity to taste the “sparasi”, and to sing their praises.

Curiosity

In nature, Bassano’s white asparagus should be green. To be white they must not get the sun and, for this reason, they are grown in a particular way, underground. In fact, the whiter they are, the more valuable they are.

Have you ever tasted them? Discover the proposals with asparagus from the menu of the Ristorante B38!