Wild asparagus
The Cilentan “sciusciello” soup
The Cilento region never ceases to amaze. Today we want to introduce you to another speciality: wild asparagus.
Everybody knows asparagus, but have you heard of wild asparagus? It can be found throughout the Mediterranean basin and its pigmentation varies from light green to dark green, almost purplish. This type of asparagus is a bud that grows from the roots of the plant – botanists call it turion. Towards the end of March, picking this type of asparagus in the countryside is a tradition around the Cilento region. In the kitchen, this excellent ingredient can be combined with other Cilentan ingredients. It’s perfect for omelettes, pasta, rice, rustic cakes, or stored in oil inside glass jars and served as a side dish during an appetiser. But the real highlight of Cilentan cuisine is the so-called “sciusciello”, a soup made with wild asparagus and onions, typically accompanied by toasted bread (“viscuotto”). It’s a complete dish that’s rich in vitamins and protein.
Maybe during your hikes around our accommodation when you’re camping in Campania, you’ll find some wild asparagus, ready to be added to your soup!
The Cilento region never ceases to amaze. Today we want to introduce you to another speciality: wild asparagus.
Everybody knows asparagus, but have you heard of wild asparagus? It can be found throughout the Mediterranean basin and its pigmentation varies from light green to dark green, almost purplish. This type of asparagus is a bud that grows from the roots of the plant – botanists call it turion. Towards the end of March, picking this type of asparagus in the countryside is a tradition around the Cilento region. In the kitchen, this excellent ingredient can be combined with other Cilentan ingredients. It’s perfect for omelettes, pasta, rice, rustic cakes, or stored in oil inside glass jars and served as a side dish during an appetiser. But the real highlight of Cilentan cuisine is the so-called “sciusciello”, a soup made with wild asparagus and onions, typically accompanied by toasted bread (“viscuotto”). It’s a complete dish that’s rich in vitamins and protein.
Maybe during your hikes around our accommodation when you’re camping in Campania, you’ll find some wild asparagus, ready to be added to your soup!
