Asparagus lasagne is a frozen, oven-ready first course made by Gastronomia Di Martino in Altavilla Vicentina (Veneto): hand-rolled egg pasta layered with 44% béchamel and 27% green asparagus, supplied in 2 trays of 2.5 kg (5 kg per case). It goes from freezer to plate in a few minutes without thawing, delivering an elaborate spring dish with controlled food cost and flexible portioning for professional kitchens.
What asparagus lasagne is
Lasagne is one of the oldest layered baked pasta dishes in Italy, with roots that food historians trace back to the medieval lasanae and to the egg-pasta baking tradition of Emilia and the Po Valley. The asparagus version belongs to the spring repertoire of northern Italian cooking, where green asparagus is paired with béchamel and Grana to balance its vegetal sweetness. This is a ready-made, artisanal interpretation built for food service: the same layered structure of a homemade lasagne, prepared by hand and frozen to lock in freshness.
The producer: Gastronomia Di Martino
Gastronomia Di Martino S.r.l. was founded in 1984 in Altavilla Vicentina, in the province of Vicenza (Veneto). The company is historically known for its baccàla alla vicentina and is the official supplier of the Venerabile Confraternita del Baccàla. Its frozen first courses are produced artisanally in its own kitchens by a team of over thirty people: the pasta sheets are rolled by hand and left deliberately irregular so they hold the sauce better, then the finished dishes are flash-frozen straight after preparation so they reach the kitchen as if just made.
Sensory profile
Layers of thin egg pasta alternate with a creamy béchamel based on fresh pasteurised milk and butter, green asparagus that keeps a tender bite, and the savoury note of Grana Padano. The result is delicate and seasonal: the vegetal sweetness of asparagus is rounded by the béchamel, while the cheese adds depth. The hand-made sheet gives a homestyle, uneven layering rather than an industrial uniform block.
Technical specifications
Net weight 5 kg per case, made up of 2 oven trays of 2.5 kg each. Béchamel 44%, green asparagus 27%, egg pasta 10%. Contains milk, gluten (wheat) and egg; may contain traces of fish and celery. Frozen product to be stored at -18 C and cooked before serving. Shelf life managed via best-before date; once thawed at 2/4 C consume within one day and do not refreeze. EAN 8014420005700, HS customs code 1902.30, country of origin Italy.
Professional uses
Bake directly from frozen at 180 C in a static oven, or 160 C in a convection oven, until the centre reaches at least 75 C and the surface is golden (roughly 35-50 minutes depending on the oven; cover with foil for the first part to avoid drying). One 2.5 kg tray yields about 8-10 generous restaurant portions, so a single case covers 16-20 covers. Ideal as a spring dish of the day, for set menus and banqueting, for hotel buffets and for catering where a la minute preparation is not possible. Pair it with a green asparagus side, a shaving of Grana Padano to finish, and a glass of Soave or Lugana.
Common mistakes to avoid
Do not thaw and refreeze the trays: it ruins the béchamel texture and is a food-safety risk. Do not bake at very high temperatures hoping to speed things up - the surface burns while the core stays frozen; bake at a moderate temperature long enough to bring the centre to 75 C. Do not over-portion before service: cut the lasagne once it has rested a few minutes out of the oven so the layers set and the slice holds.
Delivery and logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Frozen cold chain at -18 C guaranteed by the LAPA fleet across Zurich, Winterthur, Uster, Aargau, St. Gallen, Schaffhausen and Thurgau. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey, Sion), Valais and mountain regions (Davos, St. Moritz, Chur) delivery within 24-48 hours via certified food-grade couriers (Swiss Post Frigo-Express, Planzer, Galliker, Camion Transport) using insulated packaging with dry ice. Service tailored for restaurants, pizzerias, hotels, delicatessens, canteens, caterers, Italian grocery stores and private customers who love Italian cuisine.
Who it is for
A practical choice for professional kitchens that want an elaborate, seasonal first course without the labour of making lasagne from scratch: restaurants, hotels, banqueting and catering operations, canteens and gastronomie that need consistent quality, flexible portioning and zero waste.
