Savoring the taste of history while feeling  at home in the old aristocratic residence.

Palazzo Righini takes its guests on a discovery of the culture and beauties of history: intimate and elegant in the rooms of the antique Piedmontese residence; priceless and refined in the old 17th century church that house the St. Augustine Convention Centre; fragrant and suggestive in the underground cellars of the the Antiche Volte.

The doors of Palazzo Righini open up:

• to revive the territory's legacy of history, culture, art and fine food and wine;
• to offer its guests an experience that stimulates the five senses with taste, elegance and refinement;
• to encourage the pleasure of feeling at home in an antique palazzo having the scent of history.

 

Married, three children, an honorary degree in Electronic Engineering with a passion for architecture.

He worked for a short period as a researcher in Space Communication and then, since 1980, has developed his whole career in Accenture (at that time Arthur Andersen Management Consulting, then Andersen Consulting). He has also been one of the Partners who developed the global consulting, technology and outsourcing firm in Italy. He focused on the innovation of Management Control prectices and on back-office efficiency to support Company transformation (focusing on Manufacturing Sector in the 80's and 90's and in Communications since 1997).

After retirement in 2004, he cooperates with the Accenture Alumni Association (he is the leader for the North-West Italy), being involved in initiatives to promote innovative companies and talent in Italy. After being involved in the Partnership for Growth program from US Embassy in Italy and having known the American Business Angel approach, in late 2007 he has been one of the 9 co-founders of the business angels group "Italian Angels for Growth".

In Fossano he is involved in several types of investments, both profit and non-profit, (mainly in the hospitality, cultural and environmental areas). Palazzo Righini is the most important among them.

 

Flavio was born a chef.

At age twelve he was put to the test by his family, who did not imagine his future as a cook. The test was to work in a restaurant kitchen all summer and experience firsthand the hard work of that job. The test was passed, and even repeated the following year.

Flavio did what he wanted to do, without ever stopping. At Hotel-management school  and coming up through the ranks in Ventimiglia, for years, with a number of hours of study and work worthy of a true champion. Hours that served him well when “the adventure started” at the Due Palme of Centallo after he received his Diploma.

Very shortly came reviews from gourmet journalists, the Gallo Risotto of the Year award for his “Risotto mantecato al mio fondo bruno” and the Festivals of Italian Cuisine in major international hotels that led him to coordinate staffs of over thirty young cooks in Bangkok, Shanghai and Singapore.

At 28, he started a new ambitious project that sees him as chef and businessman, partner of the Palazzo Righini.