Alex Lorenzon knows a thing or two about territory, he lives on it and speaks from a place of knowledge – especially in culinary terms. He is been working for 12 years in this sumptuous villa at the gates of Bassano, marking a dual – and effective, we have to say – evolution: Ca’ Sette works both as a culinary restaurant that as a location for events. If you’re wondering what’s his secret, here it is: a line of high-quality ingredients and well-devised preparations. Something, we have to say, quite rare and impressive. The chef draws from important experiences and from a vocabulary (no, an encyclopedia) with at least three mandatory entries: products, territory, and technique.
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