Asparagus season runs from late March to late May in Terlano: This includes a very special white wine, the local Sauvignon Blanc
Image gallery: Terlano Asparagus Weeks
Terlano in the Terlano-Vilpiano-Settequerce asparagus triangle is renowned for its asparagus: In spring, it is harvested by hand on around 10 hectares of cultivation area and delivered fresh. The Terlano asparagus thrives particularly well here, where the Adige River has filled the area with fine soil and sand. Mild in taste, it is protected throughout Europe under the brand name "Margarete". Besides its high water content, the "royal vegetable" contains plenty of vitamins and minerals, especially vitamins C, E and beta-carotene, as well as vitamins of the B-complex.
The chefs at the six Terlano asparagus restaurants - Sparerhof, Oberhauser, Zum Hirschen, Egger, Oberspeiser and Patauner - enchant guests in spring with sophisticated asparagus creations: steamed, boiled, baked and grilled. This also involves a very special wine, the Terlano Sauvignon Blanc. This Sauvignon Asparagus from the Terlano Winery is the ideal companion for asparagus dishes thanks to its delicate fruity bouquet and fresh aromatics.
The culinary delights of the Terlano asparagus season are skilfully complemented by an activity programme: Asparagus hikes and cycle tours are part of it. The festive highlight is the Asparagus Festival organised by the Terlano music band on the last Sunday in April. The ambassador for this local product is the Terlano Asparagus Queen, who is crowned every two years, also in 2026.
Selected shops, wine merchants, bakeries and the Terlano Winery also sell fresh "Margarete" asparagus. Inspired to cook? The classic Terlano asparagus dish consists of boiled asparagus (10-12 minutes in lightly salted water) served with ham and Bolzano sauce (made from hard-boiled eggs, finely chopped chives, oil, vinegar and salt).
