A dish presented at Vinitaly

Rive in fiore is a new dish based on white and green asparagus, wild herbs, red prawns and Prosecco DOCG, created for an event promoted by the Conegliano Valdobbiadene Prosecco DOCG Consortium.

The original dish, made with white asparagus from Cimadolmo Igp, green asparagus, Sicilian red prawns and a “cloud” of Prosecco DOCG Le Rive Brut, enhances the flavors and aromas of the hilly landscapes of Unesco Heritage and paves the way for a special menu of Easter dedicated to the Veneto region, a contemporary path linked to tradition, which reflects the philosophy of Chef Tino in the kitchen: zero km products, controlled supply chain, attention to the balance between taste and health, without forgetting a touch of color in each dish.