FANTIN BENVENUTO Az. Agr.

Asparagus requires almost entirely manual processing and the use of tools borrowed from our grandparents. After harvesting, the topsoil is washed away with cold water to safeguard the quality characteristics of the shoot. Sorting and sizing is followed by precise cutting of the excess part, so as to avoid any form of oxidation.

The very first hours of the day are devoted to harvesting asparagus: first the whites and, then, the greens and purples. This is followed by the washing and packing stages. It is possible to find harvested asparagus for sale during the day, from the late morning hours or in the early afternoon, from about 2:30 p.m. until 6 p.m. Those who know they can only stop by the store towards evening can reserve their preferred variety by phone.