He restored an entire 16th-century villa with 30,000 square meters of parkland, transforming it into a destination of taste: Guglielmo Di Somma runs Villa Ca' Diedo together with his family. From the suites to the stone cellar, here are some of the surprises it has in store.
Villa Ca’ Diedo, between memory and rebirth: the art of hospitality meets history
In the heart of the province of Vicenza, in Cusinati, stands Villa Ca’ Diedo, an architectural gem from the 16th century that has now been renovated as a venue for gastronomy, culture, and events. Declared a National Monument, the villa represents a perfect balance between historical heritage and a new contemporary vision, thanks to the project by chef Guglielmo Di Somma and his family, who have undertaken a careful restoration, bringing the ground floor of the residence back to light and restoring part of its former splendor, while waiting for the other wings to come back to life.
History and location
The origins of Ca' Diedo date back to the 16th century, when a branch of the Venetian patrician Diedo family had it built, imprinting their name and noble mark on it over time. In the centuries that followed, the villa became the guardian of a unique botanical heritage: in the 19th century, the famous naturalist Alberto Parolini, originally from Bassano del Grappa, acquired the property, enriching it with a park of over 30,000 square meters, populated by rare species of trees, a pond with a hill and scenic views that blend science, beauty, and natural harmony.
In the 20th century, the villa passed to the Favaretti family, transforming it into a refined venue for parties and receptions, before closing its doors for many years of silence. Today, Ca' Diedo has been reborn as an experiential space, where a love of cuisine and nature dialogues with history, bringing life back to a place that continues to tell its story. With this restoration, the residence has regained some of its former beauty and has been transformed into Villa Ca' Diedo - Il Delicato Resort, where Guglielmo Di Somma is responsible for the gastronomic offering, continuing the tradition of his historic restaurant Il Delicato, founded in 2000 in Mussolente (VI).
The chef and the cuisine
Originally from Castellammare di Stabia, Di Somma brings with him his Mediterranean roots and a deep connection to the sea, which are reflected in his elegant and sincere cuisine, capable of combining refinement and simplicity. His philosophy is based on the highest quality ingredients, attention to respect for raw materials, and a gastronomic vision that favors fish as the protagonist, in a constant dialogue between memory and creativity. We are often reminded that cuisine says a lot about its creator. In the case of Guglielmo Di Somma, the chef's touch is recognizable in the refinement and balance of each dish, in a tasting menu where elegance and moderation become a stylistic signature.
The experience begins with a welcome aperitif accompanied by a glass of Henriot Blanc de Blancs Champagne: a fine and persistent perlage, with a nose of mineral freshness, citrus notes, and white flowers, the perfect prelude to the delicacy that follows. Raw and cooked seafood appetizers, paired with selected wines, reveal the purity of the catch and the care taken in selecting the raw ingredients, in a balance of textures and flavors that enhances the freshness of the product.
The menu continues with fresh trofie pasta with yellowtail fillet, a harmonious and balanced dish where the delicacy of the fish meets the softness of the pasta. This is followed by grilled sea bass with a side dish of potatoes, a dish that is simple in appearance: the fish is tender and juicy, while the potatoes, soft and fragrant, amplify the flavor with natural elegance. Paired with this dish is Jermann Vintage Tunina, a bright straw-colored wine with golden reflections, offering notes of honey and wildflowers on the nose and a soft, dry, and persistent palate, perfectly balancing elegance and structure.
To finish, a sfogliatella in the style of the Sorrento coast, reinterpreted by the chef: crumbly, golden, perfectly sweet, with a delicate cream that complements rather than overpowers. All paired with Maculan Torcolato, a wine with a bright golden color and an intense bouquet, where honey, vanilla, flowers, and noble woods intertwine; on the palate, sweet but balanced, with an excellent balance between acidity and sugars. The finale is entrusted to the chef's homemade limoncello, a last sip that tells of the sun and tradition of his land.
Guglielmo Di Somma's cuisine is a dance between Mediterranean flavors and the Veneto region, a sensory experience that combines memory, technique, and passion. A journey dedicated to those seeking refined, authentic, and uncompromising seafood cuisine, where every dish is a story and a revelation.
Contacts
Villa Ca' Diedo
Via Cà Diedo, 63, 36027 Rosà VI
Phone: 0424 429460
