The Zambana Asparagus is completely white and owes its peculiar characteristics (delicacy, tenderness and no fibre) to the special conditions of the soil and climate and to the cultivation techniques used.
The first records about the cultivation of this special vegetable date back to the early 19th century.
Today, as then, it is harvested by hand or with traditional equipment in the months of April and May. Asparagus is cultivated in small batches and so the producers manage to preserve them in sweet and sour brine in just a few thousand jars.
Lately they have acquired De.Co. (Municipal Designation) certification.
Zambana Asparagus has been the first white asparagus to have been inserted in the Slow Food Ark of Taste.