Asparagus festival

The asparagus was cultivated and used in the Mediterranean by the Egyptians, in Asia Minor 2000 years ago, as well as in Spain, and the Romans already had manuals as far back as 200 B.C. detailing its cultivation.
The Roman emperors liked asparagus so much that it seems they had ships specifically built to go gather it, ships that were named after the asparagus ("asparagus").

The asparagus possesses particular diuretic properties, is appreciated by gourmets, and has a thousand-year history. There are three types: white asparagus, violet asparagus, and green asparagus.

In the kitchen, green or white shoots are used: the stems should be hard, flexible, resistant to breaking, of the same thickness, and with the tips still closed; the base must be kept moist to maintain the product's freshness.
To be consumed, it is first boiled on high heat in very salty water for a short time or steamed; it can be served in various ways, and depending on local traditions, there are different typical preparations.

To highlight the importance of this delicious product, Cavaion renews its annual appointment with the typical "Asparagus Festival" featuring stalls of local cuisine; the "Golden Asparagus" contest, Trofeo San Michele Bardolino Classico Doc wine; the Olio del Garda Dop contest, wine tasting, walks among the vineyards, and lots of music.