Dessert…as an appetizer? That’s how one diner described Il Palio‘s renowned sea salt and rosemary focaccia bread. A hallmark of Il Palio’s menu, the focaccia embodies all the qualities of regional Italian cooking–simplicity, balance and epic flavor.
Step into the kitchen with Chef Teddy Diggs, executive chef at Il Palio, as he unveils the secrets to this mouth-watering dish and answers the question that everyone keeps asking: how does he get two quarts of olive oil in that ball of dough!?
We love watching an artisan ply his craft!