From Bologna to Here
A Recipe That Never Changed
Il Palazzo began in the small kitchen of Nonna Adelina Moretti, who believed that a proper meal could soften even the hardest day. In 1978, her son Roberto brought her recipes across the ocean and opened a single dining room with eight tables.
Today, that same dining room has grown — but the sauce still simmers for six hours, the pasta is still rolled by hand, and every plate that leaves the kitchen still meets Adelina's original standard: would it make her proud?
