{"id":6025,"date":"2016-09-13T08:13:44","date_gmt":"2016-09-13T08:13:44","guid":{"rendered":"https:\/\/staging.fantinasparagi.com\/home\/"},"modified":"2025-04-14T07:28:17","modified_gmt":"2025-04-14T07:28:17","slug":"home","status":"publish","type":"page","link":"https:\/\/fantinasparagi.com\/en\/","title":{"rendered":"Home"},"content":{"rendered":"
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The prince\r
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Precious sprout and full-bodied shoot, the asparagus is a true seasonal delight<\/div><\/header>
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Refined and delicious<\/span><\/h1><\/div>
Asparagus has a thousand beneficial properties and is among the most versatile in the kitchen<\/div><\/header>
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Fruit of a soft and rich soil<\/span><\/h1><\/div>
Bathed by the resurgent waters of the Sile river, in the heart of the PGI production area\r
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An excellence recognised at European level<\/span><\/h1><\/div>
The PGI mark recognises the link with the territory and the culture handed down through generations<\/div><\/header>
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All the advantages of access for restaurateurs, greengrocers, food managers, gastronomes and pizza makers.<\/span><\/h1><\/div><\/header>
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Certified quality\r
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White asparagus<\/span><\/h3><\/div><\/header>
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\"Asparagi<\/div><\/div>
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Until harvesting, the white asparagus never meets the sun’s rays: this is how it manteins a precious whiteness and more delicate aroma.<\/div><\/header>
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Green Asparagus<\/span><\/h3><\/div><\/header>
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The green asparagus peeps out of the ground: it is the natural process of photosynthesis that gives it its typical colour and stronger flavour.<\/div><\/header>
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Purple asparagus<\/span><\/h3><\/div><\/header>
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\"Asparagi<\/div><\/div>
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Originally white, the asparagus pierces the underground shelter with its tips. Exposed to the sun, these turn violet.\r
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Speciality<\/span><\/h3><\/div><\/header>
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\"Specialit\u00e0\"<\/div><\/div>
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Slim in shape and uniformly green in colour, wild asparagus grows wild. This is why it is stronger on the palate.\r
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Hand processing,\r
a guarantee of quality\r
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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.\r
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\"Lavorazione<\/div><\/div>
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Fragrance, flavour\r
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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.\r
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Wholesale<\/span><\/h3><\/div>
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.\r
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Point of sale\r
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At our Farmer Market, in Badoere di Morgano, 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 <\/strong>of the day is between 3.00 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.\r
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Company visits\r
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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<\/strong>.\r
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Fantin asparagus in numbers<\/span><\/h1><\/div><\/header>
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0<\/span>1<\/span>2<\/span>3<\/span>4<\/span>5<\/span>6<\/span>7<\/span>8<\/span>9<\/span>0<\/span><\/span>0<\/span>1<\/span>2<\/span>3<\/span>4<\/span>5<\/span>6<\/span>7<\/span>8<\/span>9<\/span>0<\/span><\/span>0<\/span>1<\/span>2<\/span>3<\/span>4<\/span>5<\/span>6<\/span>7<\/span>8<\/span>9<\/span>0<\/span><\/span>0<\/span>1<\/span>2<\/span>3<\/span>4<\/span>5<\/span>6<\/span>7<\/span>8<\/span>9<\/span>0<\/span><\/span><\/span><\/div>
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FIRST ASPARAGUS PLANTED<\/span><\/div><\/header>
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0<\/span>1<\/span>2<\/span>3<\/span>4<\/span>5<\/span>6<\/span>7<\/span>8<\/span>9<\/span>0<\/span><\/span>0<\/span>1<\/span>2<\/span>3<\/span>4<\/span>5<\/span>6<\/span>7<\/span>8<\/span>9<\/span>0<\/span><\/span>.<\/span><\/span>0<\/span>1<\/span>2<\/span>3<\/span>4<\/span>5<\/span>6<\/span>7<\/span>8<\/span>9<\/span>0<\/span><\/span>0<\/span>1<\/span>2<\/span>3<\/span>4<\/span>5<\/span>6<\/span>7<\/span>8<\/span>9<\/span>0<\/span><\/span>0<\/span>1<\/span>2<\/span>3<\/span>4<\/span>5<\/span>6<\/span>7<\/span>8<\/span>9<\/span>0<\/span><\/span><\/span><\/div>
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J.G.P. BUNCHES PACKED IN 2021<\/span><\/div><\/header>
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KM OF ASPARAGUS FIELDS PROCESSED<\/span><\/div><\/header>
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TYPES OF ASPARAGUS CULTIVATED<\/span><\/div><\/header>
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Blog<\/span><\/h1><\/div>
Culture, cuisine, curiosities, art, events<\/div><\/header>
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fantin-italia-news-asparago-viola<\/span><\/h4><\/div><\/header><\/div>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<\/div><\/div><\/div>
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Interview Italiafruit News “Albenga violet, consumption is growing\u201d<\/a><\/span><\/h4><\/div><\/header>\r\n\t\t\t\t\t

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.\r\n<\/p>read more<\/span><\/a>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t

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Foto Involtini con provola e prosciutto su crema di asparagi<\/span><\/h4><\/div><\/header><\/div>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<\/div><\/div><\/div>
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Roulades with provola cheese and ham on creamed asparagus<\/a><\/span><\/h4><\/div><\/header>\r\n\t\t\t\t\t

Another recipe proposed by our friend morenaincucina for combining asparagus!\r\n\r\nThank you for yet another culinary inspiration!<\/p>read more<\/span><\/a>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t

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Rotolo con fantasia di asparagi IGP di Badoere, ricotta e prosciutto cotto<\/span><\/h4><\/div><\/header><\/div>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<\/div><\/div><\/div>
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Roll with asparagus IGP fantasy, ricotta and cooked ham<\/a><\/span><\/h4><\/div><\/header>\r\n\t\t\t\t\t

Another recipe, another influencer!\r\n\r\nThank 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.<\/p>read more<\/span><\/a>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t

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Asparagi al forno con prosciutto e formaggio<\/span><\/h4><\/div><\/header><\/div>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<\/div><\/div><\/div>
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Baked asparagus with ham and cheese<\/a><\/span><\/h4><\/div><\/header>\r\n\t\t\t\t\t

Ever tried it in the oven with ham and cheese?\r\n\r\nThanks morena in the kitchen for this second idea!!! Delicious!<\/p>read more<\/span><\/a>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div><\/div>

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\"Benvenuto<\/div><\/div><\/div><\/div>
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I am always in a bit of a hurry…\r
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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\u2019s crust!“.\r
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In the company, the support of my wife Silvia and experienced employees is crucial.\r
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\"\"<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"acf":[],"yoast_head":"\nProduzione e vendita Asparagi di Badoere I.G.P. - Fantin Asparagi<\/title>\n<meta name=\"description\" content=\"Qualit\u00e0 certificata dal campo alla tavola: asparago di Badoere I.G.P. bianco, asparago viola, asparago verde o verde chiaro, asparago selvatico o confezionato. 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