The shoots of Arcole’s asparagus are white and with a tight apex. They have an average length of 18-22 cm and an average diameter at the centre of about 10 mm. A section shall be made at the base which shall be as clear as possible and perpendicular to the longitudinal axis.

Harvesting is the most delicate operation and requires a high degree of specialization and a lot of experience. The shoots, in fact, are completely buried and from the ground peeps only a hint of vegetative apex. The farmer penetrates the ground with a special tool and gently cuts the stem at the base which can be extracted from the motte. This is a “blind” operation, with the real risk of damaging the shoot or even the “leg” and thus also future production.

Asparagus are diuretic and have many culinary uses. They can be eaten raw in mixed salads but it is advisable to steam them in order to minimize the risk of loss of nutritional values, and to preserve their flavour. They can be fried with butter, or used as a condiment in soups, soups and creams, and are also excellent for risotto.

The asparagus in Mambrotta was already present at the end The post-harvest storage takes place for the minimum period necessary in normal warehouses, where the product is packaged to be placed on the market. Once the harvest is finished, the “bauli” (the mounds of earth covering the plants) are opened and the shoots, which are the stem of the plant, are left to grow. Cultivation techniques are oriented to accentuate the quality of the typical production and the degree of eco-compatibility of the cultivation.