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!
Curiosités Archivi - Page 2 sur 3 - Fantin Asparagi
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.
Part of our production comes from asparagus trees planted in greenhouses.
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.
Young and unripe, the flavour is green, fresh, even when the shoot is perfectly white and therefore looks best in all the characteristic cooking of field and forest herbs.
