The 93rd edition of the Santena Asparagus Festival is more than just a celebration; it tells the story of a region that grows, innovates, and honours its roots. Santena, a comune in the Metropolitan City of Turin in the Piedmont region of Italy, is located about 15 kilometres southeast of Turin on the right bank of the Po River. From May 15 to 24, 2026, Santena will welcome thousands of visitors for an experience that combines agricultural excellence, culture, and community spirit. Santena asparagus, a product that symbolises the region’s identity, serves as the common thread throughout this event, which looks towards the future while respecting its rich history.
This event celebrates asparagus, a regional specialty, with a variety of activities across Piazza Martiri della Libertà, Piazza Forchino, and the city streets.Alongside delicious food offerings, the festival will feature a vibrant program of events, meetings, exhibition spaces, and entertainment, designed for a broad and diverse audience. This year’s edition holds even greater significance, as it has received the "Sagra di Qualità" recognition from UNPLI, which attests to a commitment to promoting local traditions, sustainability, and effective organisational practices.
Asparagi gratinati
Gratinated asparagus is a delicious and simple vegetarian main course - and of course if you are able to use the famous Santena asparagus, even better.
Start by cleaning 400g of asparagus. After washing and drying, trim the tough ends. A good method for gauging where to cut is to snap one spear; cut the others to the same length. Blanch the asparagus in lightly salted boiling water for 3 minutes, then drain and cool on a dry cloth. Arrange the spears on a baking sheet lined with parchment paper or reusable Teflon sheets. Drizzle with olive oil, sprinkle with a pinch of salt and 50g of grated Grana Padano, leaving the tips and bases uncovered for visual appeal. Then, cover with slices of sweet provolone cheese.
Bake in a preheated oven at 180°C (350°F) for 25 minutes, or until the cheese is melted and bubbly. Finish with a sprinkle of pepper and serve, possibly alongside mashed potatoes.
This year features a new addition: asparagus beer. There will be three dedicated areas: "Asparago Live" for evening performances, "Asparago Lab" for cultural events, and "Asparagina Live" for additional music nights. A street food area and PalAsparago, a 750-square-meter covered marquee focused on festival cuisine, will also be available. The menu will include appetisers, first courses, second courses, and desserts featuring asparagus, including asparagus risotto, agnolotti with butter and sage, asparagus lasagna, asparagus with butter and parmesan and eggs, fried asparagus with tartar sauce, and torta paradiso with custard and caramelised asparagus. A selection of Piedmontese wines accompanies the dishes, with the option of choosing between à la carte service and a tasting menu.
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