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Crostini with cheese, Venetian asparagus, glazed peas, and edible flowers

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difficulty: LOW

time: 40'

In combination with:

Valdobbiadene Prosecco Superiore

DOCG “52” Brut


  • 4 slices of bread
  • 1 bunch of green asparagus
  • 300 g of fresh peas
  • 250 g of creamy stracchino cheese
  • 15 toasted hazelnuts
  • salt, black pepper, and EVO oil
  • edible flowers to decorate


Toast the bread on a grill and keep aside.

Cut the hardest stem of the asparagus and remove with a potato peeler the most fibrous part.

Cook them on a grill for a few minutes on each side without seasoning, remove them from the heat, and season them with a drizzle of oil, salt, and pepper to taste.

Shell the peas and cook them in a pan with a drizzle of oil and a pinch of salt for 3 minutes.

Spread the stracchino on each slice of bread, and add the peas and asparagus.

Decorate with edible flowers.