By ALESSANDRO BRAGA
He has the task of taking care of the catering and events proposal, with menus built according to your needs, where creativity, seasonality and quality of raw materials are the fixed points.
Alessandro Braga, born in 1991, Veneto native, trained in the best Venetian and Swiss schools, arrived in Turin in 2019 and completed the field training course at the court of chef Antonino Cannavacciuolo's bistro, in 2020 he was involved as a protagonist in a new and prestigious entrepreneurial adventure in the splendid setting of these locations, in the project that bears the name of "Alessandro In Villa".
Philosophy and history of our cooking
He has the task of taking care of the catering and events proposal, with menus built according to your needs, where creativity, seasonality and quality of raw materials are the fixed points.
