The White Asparagus Gimadolmo becomes part of the official list of typical Italian products with the certification PGI (protected geographical indication) that was released on February 9, 2002.
Being a product of PGI certification requires that at least one phase of the production process should be carried out in the Veneto region.
Asparagus is known to man since ancient times. It was appreciated by the Babylonians and Egyptians for the delicate flavor and for its medicinal properties.
A Cimadolmo intelligence and passion of man, temperate climate, abundance of water, the soil made fertile by the silt left by the river Piave were able to make a wild plant one of the most valuable varieties.
The enormous development of the cultivation of asparagus in Veneto, although traditional in this region since Roman times, it is still fairly recent and dates back to less than half a century ago, when in the countryside you ceased to breed silkworms and in some suitable areas, especially in Cimadolmo, instead of this crop will begin to develop the asparagus.
The White Asparagus of Cimadolmo PGI is cultivated sandy-loamy, alluvial, permeable and thoroughly drained. The climate is temperate and humid, typical of the area, characterized by springs with high rainfall intensity, favors the fast growth of allowing obtaining shoots white, tender and free of fibrous.
The collection starts from the third year. The first shoots are harvested around March 20 and the collection period lasts for 15-20 days in the third year of planting, for 40-60 days from the fourth year onwards.
Within 12 hours of picking, asparagus, delivered in bundles or in bulk, are sent to processing center, where they are subjected to proper refrigeration.
For the purpose of its release for consumption, the White Asparagus of Cimadolmo PGI must be presented packed in bundles or unit packages containing uniform shoots of the same quality class and size. The shoots must be entirely white, whole, fresh in appearance and smell fresh, healthy, free from attack by rodents or insects, practically no dents, clean and free of external moisture, ie sufficiently dry after any washing or refrigeration with water cold, devoid of smell and taste. The shoots must not be hollow, split, peeled or broken.


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