The cultivation area of White Asparagus is characterized by an abundance of water, not just from the Sile River and its resurgence waters but also from other watercourses (Zero and Dese rivers). It is cultivated using environmentally friendly farming methods.
Asparagus harvesting and preparation is carried out almost entirely by hand, in accordance with good farming practices, in order to preserve its organoleptic properties. Our production area is mainly dedicated to white asparagus cultivation, even though green asparagus is attracting growing interest. Since this product is mainly made up of water, special attention is paid to the timing of the harvest, which we carry out during the early hours of the morning enabling us to distribute it very quickly. The spears, which are the edible part of the asparagus, are gleaming white and should be straight and firm with tightly closed buds on the tips.
They are soft and fleshy on the palate. They are a rich source of vitamins and minerals, and notably contain asparagine, an enzyme which helps cell growth and sugar transformation. Asparagus also has antioxidant properties as well as considerable diuretic properties.