The renowned asparagus of Cantello

As we approach the Swiss border, we come to Cantello, a village renowned for the production of a very particular kind of asparagus; it is white, with pink tips, and remains firm, even after cooking. The asparagus of Cantello is also produced in Clivio, Viggiù and Arcisate, which are all to be found in Varese Province. Every second Sunday in May, a festival is organised, when this delicious vegetable can be purchased and tasted.



Cooking asparagus
Among the many traditional recipes, we recommend a classic, with fried egg, sunny-side up. Asparagus is also delicious in risotto and crepes, not to mention with various types of pasta. We suggest peeling it before cooking. It can also be used in sweet and sour starters.