At Palazzo Bandino, we prepare the same dishes passed down by our ancestors, paying special attention to the quality of our ingredients.
Here, we raise Chianina calves—fed exclusively with fodder from our land—to bring you the most flavorful steaks in the region.
We cultivate farro, the same grain used since Etruscan times, to craft a wholesome, savory, and nutritious vegetarian soup.
We hand-pick olives only when perfectly ripe, but before they fall from the tree, and finally, we nurture Sangiovese—a grape variety many have tried to imitate, but one that truly shines only on our hills.