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The prince
of spring

Precious sprout and full-bodied shoot, the asparagus is a true seasonal delight

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Refined and delicious

Asparagus has a thousand beneficial properties and is among the most versatile in the kitchen

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Fruit of a soft and rich soil

Bathed by the resurgent waters of the Sile river, in the heart of the PGI production area

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An excellence recognised at European level

The PGI mark recognises the link with the territory and the culture handed down through generations

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Certified quality
from field to table


White asparagus


Asparagi bianchi

Until harvesting, the white asparagus never meets the sun’s rays: this is how it manteins a precious whiteness and more delicate aroma.

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Green Asparagus



The green asparagus peeps out of the ground: it is the natural process of photosynthesis that gives it its typical colour and stronger flavour.

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Purple asparagus


Asparagi viola

Originally white, the asparagus pierces the underground shelter with its tips. Exposed to the sun, these turn violet.

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Speciality


Specialità

Slim in shape and uniformly green in colour, wild asparagus grows wild. This is why it is stronger on the palate.

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Hand processing,
a guarantee of quality

The asparagus requires almost entirely manual processing and the use of tools borrowed from our grandparents. After harvesting, the soil is washed away with cold water to preserve the quality characteristics of the shoot. The selection and grading is followed by the precise cutting off of the excess part, so as to avoid any form of oxidation.


Lavorazione a mano



Fragrance, flavour

The very first hours of the day are dedicated to harvesting the asparagus: first the white ones, then the green and purple ones. This is followed by the washing and packing stages. It is possible to find the harvested asparagus for sale during the day, either in the late morning hours or in the early afternoon, from about 14.30 until 18.00. Those who know that they can only come to the sales outlet towards the evening can reserve their preferred variety by telephone.




Wholesale

When the harvest season starts, we deliver fresh asparagus daily to the fruit and vegetable markets in northern and central Italy. Through large-scale distribution, we reach the tables of many Italians, who identify us thanks to the unmistakable yellow label, on which the splendid Rotonda di Badoere is drawn. We also have experience in international shipments, both occasional and seasonal, as we work with customers in Japan, the United States, Russia, England, France and Brazil.


Point of sale

At our Farmer Market, in Ospedaletto di Istrana, Treviso, in the heart of I.G.P. production, you can buy asparagus in the green, white or purple varieties, certain of their authenticity and freshness. During the harvest months, the best time to buy the product of the day is between 2.30 pm and 6 pm. For purchases at the company in the late afternoon, we suggest you call in advance. The company is open every day, including Saturdays, Sundays and holidays.


Company visits

Human relations are just as important as quality production. That is why we are open to visits to the company by novice farmers, asparagus growers interested in new techniques, fruit growers, heads of joint purchasing groups, fruit and vegetable companies, large-scale distribution brokers, but also by interested students, photographers and journalists.


Fantin asparagus in numbers



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FIRST ASPARAGUS PLANTED


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J.G.P. BUNCHES PACKED IN 2021


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KM OF ASPARAGUS FIELDS PROCESSED


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TYPES OF ASPARAGUS CULTIVATED


Blog

Culture, cuisine, curiosities, art, events


fantin-italia-news-asparago-viola

In the interview given to Lucia Caselli’s ‘virtual’ microphones for ItaliaFruit News, we tell you more about our products, in particular about the purple asparagus, which is becoming increasingly well-known and widespread.

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Foto Involtini con provola e prosciutto su crema di asparagi

Another recipe proposed by our friend morenaincucina for combining asparagus! Thank you for yet another culinary inspiration!

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Rotolo con fantasia di asparagi IGP di Badoere, ricotta e prosciutto cotto

Another recipe, another influencer! Thank you very much MamaCachedolce for the very original idea. What are you waiting for? Get involved and try your hand at cooking your own asparagus fantasy roll and forward us photos of your delicacies.

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Asparagi al forno con prosciutto e formaggio

Ever tried it in the oven with ham and cheese? Thanks morena in the kitchen for this second idea!!! Delicious!

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Gallery



Benvenuto Fantin

I am always in a bit of a hurry…

I have been working in the primary sector since I was a boy and I have been growing asparagus for 30 years. They say I’m good company, perhaps because I like to eat genuine things accompanied by a good glass of wine. If I am not among my beloved asparagus farms, I am travelling around Italy getting to know new farms or consolidating old friendships. To my children who ask: “Dad, what do we tell the teacher if she asks what you do for a living?“, I answer: “Tell the teacher that dad is a operator of the earth’s crust!“.

In the company, the support of my wife Silvia and experienced employees is crucial.



Contacts

Azienda Agricola FANTIN BENVENUTO

Via dell’artigianato 19 Badoere
31050
MORGANO (TV)

Tel. +39 340 6928998
info@fantinasparagi.com

Opening time

Morning: 9.30-12.30
Afternoon: 15.30-19.00

Closing day on Monday.

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