This asparagus with large spears and intense violet color is unique to Liguria. Albenga Violet Asparagus is cultivated is entirely manually and the harvest takes place from mid-March until the beginning of June.
Soft and buttery, without the fibrousness of some other varieties, this asparagus is excellent boiled al dente and anointed with extra-virgin Taggiasca olive oil or as an accompaniment to more subtly flavored dishes, such as boiled, steamed or baked fish, white meat or refined sauces.

Production Area:
plain of Albenga (Province of Savona)

Presidium Sponsored by:
Liguria Regional Authority

Presidium Coordinator:
Marisa Montano, tel. +39 0182 931059;
Alessandro Scarpa, tel. +39 0182 583857 - sandro.shoe@libero.it