Zambana Asparagus

Zambana Asparagus is completely white and owes its delicacy, tenderness and absence of fibre to the area’s particular soil and climate conditions and the cultivation techniques used.
The first record of this vegetable being cultivated in Zambana dates back to the beginning of the nineteenth century. Today, as then, it is gathered by hand using traditional implements from the end of March to the end of May.
Zambana Asparagus producers must follow a precise set of regulations to be able to market their produce under the Trentino Asparagus brand.
Zambana Asparagus was the first white asparagus to be included in Slow Food's Ark of Taste and in the Atlas of Traditional Trentino Products.

Highlights

Asparagus and Eggs (Asparagi e uova)

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