White Asparagus, also known as blanched or gourmet asparagus, is an Eastern European plant, but thousands of years ago it spread to the lands around the Mediterranean Sea. Several historical sources show that ancient Egyptians, Greeks, and Romans were familiar with and consumed White Asparagus. In his book on farming, "De Agricoltura", Cato mentions the plant. Other, more thorough sources include Pliny's and Columella's treatises that illustrates the best methods for its cultivation. 
       In the province of Treviso, in an area on the left bank of the River Piave and to the south of Conegliano Veneto, White Asparagus has been grown since the 17th century. This area is comprised of eleven communes, including Cimadolmo, which is situated in its center.

       Here, White Asparagus is grown in sandy, alluvial soil, which, along with the damp, temperate climate, provides the best conditions for the cultivation of tender asparagus plants that are entirely white and without even a hint of green on the tips. The White Asparagus of Cimadolmo has a characteristic scent and a very delicate taste.

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