Concierge Blog
From April to May, the Terlan Margarete asparagus is at the center of South Tyrolean culinary attention. Harvested in the fields around Terlan, Vilpian and Siebeneich, and prepared in local restaurants, the Margarete asparagus could not be grown any closer to the restaurants it is served in.
The Terlan asparagus hosts are true experts in preparing the Margarete asparagus. Founded in 1983, by 8 Terlan restaurants, local asparagus farmers and Terlan winery, Cantina Terlano, each spring, the Terlan asparagus hosts deliver culinary highlights centered around the versatile and delicious vegetable. This year‘s asparagus season ends on 16th May 2021.
The Terlan Margarete asparagus is traditionally served with the characteristic Bozner Sauce. Another South Tyrolean spring classic is fawn with asparagus and potato puree. Whether it is in risotto-, soup, pasta-, egg-, fish- or meat dishes, the Margarete asparagus and its typical intensive, nutty flavor is incredibly versatile. Accompanying the asparagus: wine from the Cantina Terlano, the so called „asparagus wine“, made from sauvignon blanc, is a light white wine with a flowery aroma that is bottled specifically for the asparagus season and harmonizes perfectly with Margarete asparagus.
For all those that prefer sweet over savory, asparagus even pairs well with strawberries.
Creativity knows no bounds in Terlan. Each asparagus host offers different specialties. This year five of them offer takeaway on their dishes, until restaurants will open again.
More information on the asparagus season, current events and recipes can be found under: www.terlaner-spargelzeit.it
© pict Marion Lafogler
On this occasion we visited Sebastian Stocker, equally famous producer and common supplier of the homonymous sparkling wine Stocker, but also known to all for his many years as enologist at Cantina Terlano. For his 80-plus years, Stocker is still in great shape and always actively working.
Giovanni wanted to pay homage to Mr. Stocker with a book on the Restaurant “La Credenza”: the shot depicts the submission of the volume opened right on the pages dedicated to him. To underline how Giovanni, skilled in the kitchen, unfortunately, does not have the same capacities in the realm of photography, as the pictures well documents.
The image portrays also the grandson of Sebastian Stocker, who bears the same forname as his grandfather and is known locally as the “official” Terlano asparagus’ photographer.
Margarete goes to Hollywood - fast
The Royal Vegetable, time and time again, summons the film crews to Vilpian, to the kitchen of the Sparerhof. What does it? Is it its freshness? Its taste? Its aphrodisiac properties? I honestly do not know. What I do know is that cameramen, directors and moderators all dance around the spring vegetable.
The result? Beautiful films:
"2m2" - Team Andrè Bechtold and Matteo Donagrandi were thrilled with this film. To view, visit: http://www.sdf.bz.it/Startseite/Mediathek/(video)/22178
"Land und Leute: Vilpian, Spargel & Genuss" ("The land and its people: Vilpian, Asparagus and Taste"), May 6, 2014 at 8.35 p.m. on the Rai Bozen channel.
Preparations are underway for the upcoming "Asparagus Season "!
The farmers in the fields, the Cellar with wines, Restaurateurs.... all are feverishly working to ensure that the 2014 season also centers the successes of the previous years, and even more!
And what help can I offer? Of course, the first rumors.... Preview of the first spy shots for the next "Asparagus Queen", which still does not wear her crown....
Stay tuned!
