RFMF00YX–Rule of thumb: two handfuls of rice per person. Foraging the wild asparagus means collecting a delicacy in Tuscany, Italy. It is precious and rare like truffles
RFMF00YC–Preparation of asparagus risotto with freshly collected wild asparagus. Preparations for the asparagus risotto: Poirée, and pancetta with olive oil sauté, then add a few pieces of asparagus and black pepper. Foraging the wild asparagus means collecting a delicacy in Tuscany, Italy
RF2J1KN90–Wild asparagus on the Vegetable market in Çatalköy, Turkish Republic of Northern Cyprus (TRNC)
RF2J1KC00–Wild asparagus at a vegetable stand of the market of Lefkoşa, Turkish Republic of Northern Cyprus (TRNC)
RFMF00TN–Young asparagus shoots amidst the woody asparagus herb, of the indicator plant. Foraging the wild asparagus means collecting a delicacy in Tuscany, Italy. It is precious and rare like truffles
RFMF00X0–Food editor Angela Berg found a large wild asparagus spear. Foraging the wild asparagus means collecting a delicacy in Tuscany, Italy. It is precious and rare like truffles
RFMF00WD–Young shoot with busy gatherer: the season of the wild asparagus is short. In autumn Giulio specializes in mushrooms. Foraging the wild asparagus means collecting a delicacy in Tuscany, Italy. It is precious and rare like truffles
RFMF00WE–Christina Mairhofer, the woman who can tell stories about every hill in Val d’Orcia, holds a decent haul. Foraging the wild asparagus means collecting a delicacy in Tuscany, Italy. It is precious and rare like truffles
RFMF0110–Flying Frittata. Giulio turns the crescent moon made of eggs with craters made of wild asparagus in the air. Omelette with wild asparagus. Foraging the wild asparagus means collecting a delicacy in Tuscany, Italy. It is precious and rare like truffles
RF2F6KFF8–The successful foraging team after collecting the wild asparagus
RF2J1BR6D–Wild asparagus at the market in Famagusta, Turkish Republic of Northern Cyprus (TRNC)
RF2J1KBWG–Wild asparagus at a vegetable stand of the market of Lefkoşa, Turkish Republic of Northern Cyprus (TRNC)
RF2J1KBX0–Wild asparagus at a vegetable stand of the market of Lefkoşa, Turkish Republic of Northern Cyprus (TRNC)
RFMF00WB–Foraging and preparation of wild asparagus. A delicacy in Tuscany, Italy, pricious and rare like truffles
RFMF00Y0–Foraging and preparation of wild asparagus. A delicacy in Tuscany, Italy, pricious and rare like truffles
RFMF00TP–Search and preparation of wild asparagus a delicacy in Tuscany, Italy, pricious and rare like truffles
RF2CCTG30–Foraging and preparation of wild asparagus. A delicacy in Tuscany, Italy, pricious and rare like truffles. Unione dei Comuni Amiata Val d'Orcia, Italy
RF2F6KFF4–Cooking with a bite: Giulio knows what he's talking about. Foraging the wild asparagus means collecting a delicacy in Tuscany, Italy. It is precious and rare like truffles
RF2J1KNHF–In the village of Akdeniz, which translated means Mediterranean Sea, you get an impression of typical Cypriot country life. 30 percent of the villagers live from green asparagus, the harvest of which lasts for three months
RF2DYHNYC–Fresh wasabi stalks at a market in Tokyo. The outer layer of the stem quickly darkens. Before grating, the black spots are removed carefully, but only on the area that you want to grate
RF2CCTG4K–Above the hotel Adler Thermae the young winery of the Sanoner family is easily accessible on foot. Bagno Vignoni, Val d'Orcia, Italy
RFMF00XR–Foraging and preparation of wild asparagus. A delicacy in Tuscany, Italy, pricious and rare like truffles
RFMF0102–This is how the asparagus aroma comes into the rice: Vegetable bouillon with cooked asparagus ends. Foraging the wild asparagus means collecting a delicacy in Tuscany, Italy. It is precious and rare like truffles
RF2J1KBX1–Wild asparagus at a vegetable stand of the market of Lefkoşa, Turkish Republic of Northern Cyprus (TRNC)
RFMF00Y8–Foraging and preparation of wild asparagus. A delicacy in Tuscany, Italy, pricious and rare like truffles
RFMF00X7–Foraging and preparation of wild asparagus. A delicacy in Tuscany, Italy, pricious and rare like truffles
RFMF010G–Foraging and preparation of wild asparagus. A delicacy in Tuscany, Italy, pricious and rare like truffles
RFMF00T7–Foraging the wild asparagus means collecting a delicacy in Tuscany, Italy. It is precious and rare like truffles
RFMF00Y1–The preparation of the wild asparagus begins. If you rest, you will rust: Wash your hands, Put on your apron and off you go. Foraging the wild asparagus means collecting a delicacy in Tuscany, Italy. It is precious and rare like truffles
RFMF00T8–Only with a trained eye can you recognize the indicator plant, which provides the decisive clue to the shoots of the wild asparagus. Foraging the wild asparagus means collecting a delicacy in Tuscany, Italy. It is precious and rare. The time frame for foraging asparagus is just two weeks, often mid to late April
RFMF010K–Foraging and preparation of wild asparagus. Asparagus risotto with wild asparagus of Tuscany, a delicacy only for a short time in spring
RF2C4YAJ8–There are three Amuse Bouches up front: Asparagus ice cream, Crab soup, Goose liver pate
RFKCKW35–Dinner dish in Tresanton Restaurant. Longhorn beef fillet with asparagus, Jerusalem artichoke and nut butter
RFMF0117–Antipasti with asparagus frittata. Foraging the wild asparagus means collecting a delicacy in Tuscany, Italy. It is precious and rare like truffles
RF2EA51R1–Food journalist Angela Berg in the asparagus rush
RF2J1KNKK–In the village of Akdeniz, which translated means Mediterranean Sea, you get an impression of typical Cypriot country life. 30 percent of the villagers live from green asparagus, the harvest of which lasts for three months
RFW3TA06–Crowning ceremony of Bavarian Potato-Queen 2019 in Schrobenhausen, Germany. Defilee of the product queens. A queen rarely comes alone. At the coronation celebrations for the Bavarian Potato Queen, product queens such as the honey, hops, wine and asparagus queens also pay their respects.
RF2J1KNP5–Cheese woman Fatma and her husband in the village of Akdemiz. The village's milk station sells Hellim cheese as well as green asparagus and pickled olives. In the village of Akdeniz, which translated means Mediterranean Sea, you get an impression of typical Cypriot country life. Every day the cheese woman Fatma Haloumi (Hellim), the most famous Cypriot specialty made from goat's milk and sheep's milk.
RFKCTWB7–Butane burner used in professional kitchen to prepare spring onions
RF2CCTG4M–Workshop about foraging and cooking with wild Asperagus in Bagno Vignoni, Val d'Orcia, Italy
RFM61TP1–Carrots Tatar with beans miso, pike caviar and sheep's milk by Michelin Star Chef Marco Müller
RFPB2MWN–Dish of Hotel Cresta Palace
RF2CCTG43–Workshop about foraging and cooking with wild Asperagus in Bagno Vignoni, Val d'Orcia, Italy
RF2C4C2MR–Gourmet Dish at Rheingau Gourmet Festival in Hattenheim, Eltville am Rhein, Germany
RF2CCTG4H–Restaurant of the Tenuta Sanoner in Bagno Vignoni, Val d'Orcia, Italy
RF2F6WRFX–Fresh from the garden: the lush sea of wild garlic blossoms is served as a fresh seasoning component on the mushroom risotto
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