The great food and wine offer is a distinctive feature of Palazzo Righini,
according to the best tradition of piedmontese noble residences, with the dedication always reserved for distinguished guests.
Flavio Ghigo, Founding Partner of Palazzo Righini, brought here his long experience and even before his family history, which was formed in that tradition. Now Flavio manages the whole Hotel and keeps promoting the Piedmontese cuisine though a new entrepreneurial project (www.lafarcia.it), while at the guidance of Palazzo Righini’s kitchen arrived the young chef Diego Solazzo, assisted by a large group of young chefs who grow up at his school. His cuisine proposes the best of the Piedmontese tradition, with simple dishes capable of harmoniously exploiting the wealth of products offered in the area, complemented by an offer of fish where the chef exploits the experience of his homeland, Puglia. The success of his cuisine is based on a great passion for customer service and quality, starting with the selection of the best ingredients from producers he knows personally and from which he always claims the best. Among the most popular dishes you can find the Knife Chopped Fassona Raw Meat, the “Tajarin” home made Pasta with Roast Sauces, the Royal “Finanziera“ and the Overcooked Cheek with Nebbiolo Reduction.