Welcome back! It's time to talk to you about the quintessential Spring Sprout: the Asparagus.
To discover its origin, it seems we have to go back as far as 2000 years, when it is said to have originated in the Valley of Eden in Mesopotamia, then spreading to ancient Egypt and Asia Minor. Later, it spread throughout the Mediterranean area.
The Romans, even before the birth of Christ, spoke of asparagus and its cultivation. In fact, we find it in the writings of Cato, Theophrastus, Pliny, and Apicius. The last two, in particular, also wrote about its methods of preparation. And so asparagus was never missing from the emperors' tables. Stories handed down through the centuries and some writings report that they even had special ships called “Asparagus” built to go and collect them.
It was the Romans themselves who gave this vegetable its name: it derives from the Latin asparagus (and from the Greek aspharagos), which means sprout.
But why sprout? It's not a flower...
Not for one reason, but actually two!
The first is culinary: the sprout part is the only edible part.
The second, instead, is “healing”: it was believed that asparagus had beneficial properties and therefore was able to regenerate the body, to make it “sprout” again.
From the 1400s its spread began in France, then continued in England, and finally reached North America, where it was mainly used for medicinal purposes.
From the 1400s its spread began in France, then continued in England, and finally reached North America, where it was mainly used for medicinal purposes.
And here with us?
In Veneto asparagus arrived together with the Romans, cultivated and worked for centuries in monasteries.
Our habitat has allowed for excellent cultivation of products such as the Asparago di Badoere IGP, which is grown in the area of the Sile river. In the area of the Piave river, instead, grows the White Asparagus of Cimadolmo IGP.
Our habitat has allowed for excellent cultivation of products such as the , which is grown in the area of the Sile river. In the area of the Piave river, instead, grows the .
So in Treviso you are spoiled for choice, depending on your tastes or recipes, between the green or white one from Badoere or the white one from Cimadolmo only.
These fine products are the stars of the asparagus exhibitions (the first was in Badoere in 1968), included in the event Germogli di Primavera. What do you think about looking for the event that inspires you the most and organizing a tour with me to discover the area?
These fine products are the stars of the asparagus exhibitions (the first was in Badoere in 1968), included in the event . What do you think about looking for the event that inspires you the most and organizing a tour with me to discover the area?Photos from www.germoglidiprimavera.tv and from www.asparagodibadoere.it