Asparagus Cream, unique flavors from Fontana Bio.

To produce the asparagus cream, Erica Fontana relies on the sandy and loamy lands of her property. Among the dunes and plains of the municipality of Pescantina (we are in Veneto) the bends of the Adige River wind. Here, there used to be an important river port that facilitated trade between Verona and the northern countries. The Adige has shaped the lives of the people in this region, influencing its orography and soil composition. Sands, silt, gravel, and pebbles brought down from the Trentino mountains.

It has become an excellent place for producing peaches and, near the river, potatoes and asparagus. The latter grow wild along the banks and are a very vibrant green.
Erica from Fontana Bio picks her asparagus, all strictly green, to be eaten fresh, and some of it is used to make excellent creams that will then be spread on crostini throughout the year and used as sauce for vegetarian pasta or sumptuous risottos. 

Bernardo Pasquali

S&M