De.C.O (Denominazione comunale di origine)
Cultivated in the alluvial plain of the Tanaro river since the beginning of '900. It grow in two varieties Giuseppe (autumn harvest) and Rissone (harvested in June), both with large central ribs deep yellow - golden, good flavor and little fibrous

De.C.O (Denominazione comunale di origine)
The name comes from the family that for generations cultivated and kept the seed. It has a berry-shaped ribbed large (up to 1 kg) and is juicy and suitable for fresh consumption in salads, dips and especially in the famous bruschetta

De.C.O (Denominazione comunale di origine)
The bulbs of the Blond Onion from Asti has pear-shaped, large and about 200 grams weight, and taste particularly sweet. Instead the Red Onion from Asti has a delicate taste and is characterized by bracts, compact, red load. Grown since the beginning of the twentieth century in the town of Tanaro valley, onions are harvested in late August and left to dry before being marketed in autumn

Red or yellow, meaty and robust, ideal as an appetizer accompanied by anchovy sauce, or pickled for storage. The first designation of origin was "Square Pepper from Asti, red and yellow" but it is right to acknowledge the originality of Motta, a small fertile village in Costigliole d'Asti

It reaches a height of about 100-120 cm, significantly higher than the cultivars commonly used. The leaves have a leaf blade tended jagged, grayish green. The sowing is done in spring (mid-May onwards). The seed is produced by farmers: the collection is done in late July - early August, manually removing the head. It is followed by the threshing of infructescenses for extraction and separation of the seed. The gathering, which starts from the first days of October, is done manually by uprooting the plant and eliminating the end of the leaf edges. The coastal strip is long approx. 50 cm, with herbaceous texture. The color is yellowish green or yellowish, after covering the proximal part of the plant. In the gardens of the alluvial plain of the Tanaro, particularly in the area of Motta, Costigliole and Isola d'Asti, the thistle has been successfully cultivated from the beginning of the century. A "contest for the rational cultivation of vegetable gardens in the district of Asti in 1914 was launched by the Horticultural Society in Asti which is highlighted in the production of thistles by many farmers in the area.

It owes its name to the particular process which is subjected: in summer the plants are thinned and, in late September, are undermined by one side, lying down and gradually covered with earth to reach full maturity until the first frosts will soften the fibrous. The thistle becomes white, soft and curved, is probably the only species of thistle that can be eaten raw without seasoning. Belongs to the family of composite and is rich in nutrients and healthy but poor calories. The variety that is grown is called "Sword" for the form which gives the leaf and stem. Today, unfortunately, it is produced in small quantities so that it has become a real gem, like the truffle. Producers have adhered to a strict production regulations and established Slow Food Presidium for the protection of this vegetable. Its ideal match is with the "Bagna Cauda", or in the "ravioli" and "Flan with Fondue"

The name was created to give the country a product with a unique name. It's ready in mid-April and very tasty, fleshy, dark green, pleasant without any accompanying plate. In Vinchio there is a ridge of hills planted with vines called "pitcher of the Saracens": it is said that during excavations have come to light some corpse armed with swords, and the popular imagination thought to the legendary pirates Saracen, which also pushed inside during their raids from the sea.