Culture Archivi - Page 2 of 2 - Fantin Asparagi
The visit of Melaverde's editorial staff with Edoardo Raspelli and the Canale 5 crew in April 2013 will go down in the annals for the rain that continued to rage throughout March!
Of all vegetables, asparagus is the one that requires almost entirely manual processing and the use of tools borrowed from our grandparents, and great-grandparents, by now.
A few years ago, rummaging through books on a stall at an antiques market, we accidentally discovered some old volumes by a contemporary painter unknown to us: Fabio Aguzzi.
Popular tradition, before it was cultured, attributed aphrodisiac virtues to the asparagus (...).
L'époque à laquelle l'humanité a commercé à manger des asperges ne date pas d'hier. De tout temps, les hommes ont récolté au printemps les jeunes pousses blanchs et tendres de certains végétaux pour s'en nourrir.
Asparagus is a lively plant whose underground part is made up of numerous cylindrical, fleshy ramifications (rhizomes), equipped with barbules (roots) which combine to form what is known as the leg.
BOTANICAL NAME: Asparagus officinalis L.: this is how the illustrious Swedish scientist Carlo Linneo (1707-1778) called the plant. The word officinalis indicates that it is a plant with medicinal and therapeutic properties. L. instead recalls Linnaeus, who first classified this plant.
