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Every time an original and innovative idea becomes reality, the person who first conceived it may think something like: “Why didn’t I think about it earlier?”.
Indeed, often happens that the (…)
Defining what Il Palato Italiano is in two or three words is a difficult operation bordering on excessive simplification.
We are undoubtedly a gourmet club, but the many ways in which it is (…)
The subject is one: Palladio’s architectural mastery.
To better appreciate it an excellent idea could be that of planning a tour taking place for example between Vicenza and some of the most (…)
When we are children, we often learn things that impress us so much that we not only remember them all our lives but can recall the precise moment in which we made that discovery.
Such was my (…)
While thinking of such a project is enough to put anyone in a good mood, attempting an inventory of all the festivals and fairs that enliven Italy is an impossible operation, as unofficial (…)
While chatting with a colleague a few days ago, we fell to talking about grano arso ("burnt wheat").
For me it was like opening up a chest of memories.
Out of it came strong aromas, equally (…)
I love to get people excited about what they cook and this is guaranteed to happen whenever they apply themselves to the art of bread making.
It is something that carries with it an ancient (…)
As we have been doing for some months now, here we are again with a "tasting" for you of a new geographical area.
It often happens, especially at this time of the year, to come across (…)
The guidelines for constructing a menu that Filippo, our Chef, gave a little while ago have reminded me of the many times I have been asked, as a Sommelier, about the best wine pairings.
I have (…)
Palazzo Visconti in Via Cino del Duca in Milan was built in the 17th century and later purchased by the Visconti family from Grazzano between the 18th and 19th century.
The first (…)
30 years have passed since 1986, when chefs Paul Bocuse and Pierre Romeyer made a careful evaluation of the potential challenges for the European food service industry.
These initial thoughts (…)
I tell you, I could go on for days about extra virgin olive oil because it's a great passion of mine.
Personally, I do think that our EVO oils are the best in the world; we have an extraordinary (…)