The asparagus (Asparagus officinalis) is one of the protagonists of the spring cuisine of Veneto. Asparagus from Badoere is appreciated for its taste in the characteristic recipes elaborated with skill and patience and combining tradition and creativity.
The asparagus is among the first sprouts announcing the arrival of spring and the warm season. Its young sprouts, called turions, cheer up the table from March to May. They can also be boiled and combined with eggs or rice to obtain traditional dishes, or in several and original combinations enhancing their delicate taste.
The asparagus was discovered as a medicinal plant, and only later it was also used in cooking.
Coming from the surroundings of the Mediterranean basin, to some regions of Asia and Central Europe, the asparagus was known since ancient times by the Egyptians, the Greeks, and the Romans. Ancient Greece imported its cultivation and, according to its tradition, it named the vegetable after the exact feature of its fresh sprouts, calling them "full of humor", that is asparagus. In Veneto, the cultivation of these precious vegetables date back to the conquest of the Region by the Romans and has been handed down till present times thanks to the traditions maintained in the monasteries. Today, it involves particularly the Provinces of Vicenza and Treviso, where the asparagus has found its ideal cultivation area in the sandy and muddy soils of alluvial origins.
Badoere di Morgano is without a doubt one of the most famous asparagus production areas near Treviso.
Specialized cultivation in this area is rather recent, since it developed after the last World War. There are many documents witnessing a long tradition that has been handed down over the years. The care and particular cultivation practices respecting the environment make Badoere Asparagus a unique spring delicacy.
Asparagus from Badoere production area includes the Provinces of Treviso, Padova, and Venice and the territory of the following Municipalities:
Province of Treviso: Morgano, Mogliano Veneto, Quinto di Treviso, Zero Branco, Vedelago, Casale sul Sile, Casier, Istrana, Paese, Preganzioi, Treviso, Recano;
Province of Padova: Piombino Dese, Trebaseleghe;
Province of Venice: Scorzè.
These are territories where the rivers Dese, Zero, Sile and their tributaries contribute to create a natural and fertile habitat giving the delicate spring product unique organoleptic features and taste.
As a matter of fact, the delicate and fine taste of the asparagus turions represents a real titbit. In order to appreciate their gastronomic value and delicate fragrance, they must be cooked when they are fresh. To preserve them, wrap them up into a wet cloth and put them in the fridge with vegetables. They can be preserved for a few days.
Asparagus from Badoere ir rich in vitamins and minerals (R-B-C vitamins, iron, calcium, and phosphorus). It has depurative and diuretic properties and is useful to prevent asthenia (both physical and mental), anemia, arthritis, cardiovascular diseases, rheumatism. It prevents water retention and is rich in water and fibers: for this reason it is recommended in weight loss diets. Asparagus is considered one of the most aphrodisiac products.
Production Specifications
The designation "Asparago di Badoere, PGI" - White and Green varieties - is reserved to asparagus turions complying with the conditions and requirements established by these production specifications according to Reg. CEE 2081/92.
Cultivation
The seedlings must come from Italy, France, or the Netherlands. The cultivation of "Asparago di Badoere PGI" takes place in greenhouses or in open fields. The seedlings are planted between February 1st and June 30th, with a maximum density of 22,000 seedlings/ha.
