ITINERARIES
THE ROAD TO TASTE / THE WHITE ASPARAGUS OF CIMADOLMO
Spring and the hard work of expert hands, in typical Venetian cuisine
After having lapped the slopes of the Montello and of the Pedemontana Trevigiana, the large Piave river opens up into a fan shape to the plateau. Along its banks, on the sands that have surrounded the area during thousands of years, the cultivations of asparagus, especially the white kind, have developed. This is a spring delicacy that involves several families of farmers in the countryside of Ormelle, San Polo, Maserada, but most importantly Cimadolmo, around which several feasts and banquets have been organised.
The white asparagus of Cimadolmo has, therefore, thanks to its excellent nutritional properties and its special flavour, an enviable level of fame in Italy. Its uses include “asparagus with egg”, “risotto” but also the “veloutés”; all accompanied by a nice glass of Raboso del Piave wine.
