| Lemma | Green asparagus of Altedo |
| Domain and Subdomain | Nutrition – fruit and vegetables |
| Grammatical label | Noun, sing. |
| Definition | Herbaceous plant of the Liliacee, vivid green-coloured, with solid pulp and compact tip, characterised by a slightly herbaceous parfum and a tender consistence. (1) |
| Note | Green asparagus of Altedo PGI, with a consistent and crunch pulp and free from fibrousness, reaches full maturity between may and June. (2) It is eaten cooked, boiled or cooked in the oven; it is used as a condiment for soups, “risotto” (“risotto with asparagus” is well known) and first courses in general, but it is also a great side dish for meat, fish and eggs. It is perfect to be combined with a young and dry wine, with medium density and balanced taste-olfactory intensity on the basis of its preparation. (3) Steam cooking is better in order to maintain the aroma and avoid the loss of nutritional elements: it is rich in fibers, vitamin C, mineral salts and carotenoids. (4) Easily perishable, the asparagus must be preserved at low temperatures and must be consummated in a short period of time from its purchase. For a good preservation, it is fundamental to slow its metabolism, by cooling and partially soaking the asparagus spear in water or by adopting another good system of cooling. (5) |
| Context | The Green Asparagus of Altedo, tender with a delicate flavour, is really appreciated by gourmets and consumers. The production area is between the via Emilia in the province of Bologna, the Adriatic coast and the Po River area in the province of Ferrara. (6) |
| Phonetic transcription | [ɡriːn əˈspærəgəs frəm al’tedo] |
| Synonyms/Variations | Sometimes the Italian version « Asparago verde di Altedo” is maintained. (7) |
| Etymology | Mid-16th century: via Latin from Greek asparagos. (8) |
| Product image |  (9) |
| Equivalents | ITA Asparago Verde di Altedo ESP Espárrago verde de Altedo FRA Asparago Verde di Altedo RO Sparanghel verde de Altedo |
| Note of the equivalents | The name of product is translated, the name of its place of production does not change. |
| Institution | Università degli Studi di Modena e Reggio Emilia, Dipartimento di studi linguistici e culturali |
| Date | 06/08/2021 |
| Last modified | 31/05/2023 |
| Author Revisor | Margherita Baroni Gloria Zanella |
| Sources | 1) http://cucina.corriere.it/cucinatipici/emilia-romagna/134/asparago-verde-altedo-igp_04ae10fa-1b00-11df-af4a-00144f02aabe.shtml 2) Cabrini, Malerba, Frutta e ortaggi in Italia, ed: Touring, 2005 3) http://cucina.corriere.it/cucinatipici/emilia-romagna/134/asparago-verde-altedo-igp_04ae10fa-1b00-11df-af4a-00144f02aabe.shtml 4) Gabriele Cremonini, CiBò, Ed: Pendragon, 2007 5) http://www.taccuinistorici.it/ita/news/contemporanea/aromi-orto-frutti/Asparago-Verde-di-Altedo-Igp.html 6) https://www.enotecaemiliaromagna.it/en/wine-tourism/typical-products/altedo-green-asparagus-pgi/ 7) https://www.google.com/search?q=asparagus+etymology&rlz=1C1GCEB_enIT870IT870&sxsrf=ALeKk02u3pJ3S9mmLV5okRhFfAB-nWqxFA%3A1628494979116&ei=g9wQYcnQBtL3kwWVuo6gDQ&oq=asparagus+etymology&gs_lcp=Cgdnd3Mtd2l6EAMyBggAEAcQHjIGCAAQBxAeMgYIABAHEB4yBggAEAcQHkoECEEYAFDeGFiRKWCOK2gAcAJ4AYAByQiIAf8lkgENMC4xLjQtMi4zLjEuMZgBAKABAcABAQ&sclient=gws-wiz&ved=0ahUKEwiJnv7FuKPyAhXS-6QKHRWdA9QQ4dUDCA4&uact=5 8) https://languages.oup.com/google-dictionary-en/ 9) https://www.fruitbookmagazine.it/asparago-verde-altedo-igp-despar-premium/ |
