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White asparagus from Bassano del Grappa
Recipes from restaurants in the Bassano area
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This volume in the series of recipe books linked to typical products from the province of Vicenza is dedicated to the white asparagus of Bassano del Grappa.
The small elegant book, published by the Terra Ferma publishing house in collaboration with Vicenza Qualità, contains history and recipes relating to Bassano asparagus, a treasure of the land, which lends itself to recipes and culinary ideas enhancing its flavour and giving serving suggestions, combining tradition and gastronomic innovation.
The first references to asparagus date back to 1534, when this spring delicacy was served at the table of the Doges in Venice.
Italian and foreign literature has also contributed towards fuelling the tradition and exalting the historic and culinary role of the product, seeing a plate of white asparagus as a delicious tit-bit not to be missed.
It is not by chance that the famous American writer, Ernest Hemingway, dedicated a page of his novel “Farewell to Arms” to asparagus, inspired by his experience as a volunteer on Monte Grappa.
The mild climate of Bassano and the light, well-drained terrain along the River Brenta allow production of straight white crunchy shoots, not at all fibrous, a particular characteristic which makes this early spring vegetable famous and much appreciated. |
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