SUSHI, EDULIUM FLOWERS AND NATURAL WINES: FLOWERS & WINE OPEN IN TREVISO

In the peace of the cobblestones that flank the Cagnan, between the wisteria and the branches of the trees of Via dello Squero, Fiori & Vino opens on 30 September, an unusual and evocative place that will combine sushi and Japanese cuisine - in an original version where flowers eduli will become an ingredient - a plant shop and design objects , and a selection of exclusively natural wines .

Fiori & Vino is a new way of thinking about the gastronomic experience: it will be a bistro for lovers of beauty and goodness, where aesthetics and the pleasure of the senses will be found in the design space curated by Studio Verdura.

In the kitchen of Fiori & Vino, chef Clayton Kawamura will compose delicate music, made of maximum respect for the product and attention to detail, alternating the art of more traditional sushi with the proposal of dishes where herbs, plants and edible flowers will enrich the dishes with their expressiveness of colors and flavors.

And while the hibiscus will complete a dish in the form of karkadè, the pimpinella, called walnut grass, or the Mertensia Maritima, called oyster grass, will be offered for tasting upon arrival of the guests. «Flowers allow unexpected combinations and bring food close to nature, as it should be, just as the choice of exclusively natural wines is inspired by nature, produced without invasive interventions by man» affirms the owner Paolo Lai. At lunch Fiori & Vino will bring the Hawaiian tradition of Poké.

In addition to being an ideal place for lunches, aperitifs and atmospheric dinners, Fiori & Vino will be a store of plants, edible and potted flowers and design objects , carefully selected and available for purchase.

«We need beauty - says Francesca Verdura, who took care of the interiors of the restaurant. - Our goal is to take an unexplored road and create a new space for our city, a place where harmony reigns and where you can stop for a broader experience, which is not limited to "hit and run". "

Born in Sāo Paulo (Brazil) in 1974, Clayton Kawamura began working in catering at the age of 22, after an experience at the University of Design (FAAP) in Sāo Paulo. Baptism in professional kitchens is with Master Katsuki at Kappasushi; Oriental cuisine will be the common thread of his career, which he continues in other restaurants in the Brazilian metropolis. In 2001 he graduated in Tourism, in 2002 he landed in Italy; after several experiences between Jesolo and Mestre, he stops in Treviso, at the Corder, before arriving at Fiori & Vino.