The White Asparagus of Zambana is our flagship gastronomic product.
We’ve been growing it since the 19th century in the sandy soils at the foot of Mount Paganella, where the Adige River meets the Noce stream. That’s what makes it so delicate, tender, and completely free of fibres.
It’s cultivated in the dark, under mounds of soil covered with tarps – this way, it stays entirely white. We harvest it by hand or with traditional tools at dawn, from late March to May.
To earn the De.Co. (Municipal Designation) label and Slow Food recognition, we follow strict production guidelines.
During harvest season, you can enjoy it in a variety of dishes at our restaurants or buy it fresh from local producers.
And every year in late April, we invite you to the Zambana White Asparagus Festival: a joyful event where you can savour its most traditional preparations and even try harvesting it yourself alongside our asparagus growers – a true “farm-to-table” experience.
