The Altedo Asparagus production area includes the municipalities in the province of Ferrara and a part of the municipalities in the province of Bologna, north of the Via Emilia. The cultivation of Asparagus in the Bolognese plain has very ancient roots, so much so that the first historical documents to attest to the unique characteristics of the product and to regulate its marketing date back to the 13th century; however, the real production begins in the early twentieth century, when two young Altedesi returning from a study trip and deepening the product in France, begin with the intensive cultivation of Asparagus in the Bolognese plain. Over time, the production techniques improved and innovated, while always remaining faithful to artisan traditions, creating a real excellence recognized throughout Italy.

In 2003 it received the European Igp certification, confirming the indissoluble link between product, territory, and producers.

The Asparagus of Altedo Igp have a bright green color, with solid and crunchy shoots and ensure a fresh, healthy and aromatic aroma, with a delicate and soft, but intense taste. The green asparagus of Altedo Igp also have innumerable properties and allow to counteract skin aging, cellulite and strengthen the immune defenses, in a natural way; they also have purifying properties and help the body to dispose of excess fluids and toxins. In the Extra type, a larger size product is proposed, with more voluminous shoots, compared to the 1st choice type.

In the "Extra" version they will be delivered in bundles of about 0.850 kg, wrapped and protected from external shocks.

Some of the most famous recipes are the Asparagus and Eggplant Risotto or the delicious Tagliatelle al Raw and Green Asparagus from Altedo Igp, but it is also often chosen as a side dish for fish, meat or boiled; to minimize the risk of loss of nutrients and aroma, we recommend steaming them.