i. Biography
The Path
Maso Palù first taught Emiliana the work from the inside: the cadence of prep, service, and repetition that turns a kitchen into a practice. In Brentonico (TN), Italy, that early period shaped her discipline and gave her a direct working knowledge of the house, its pantry, and the mountain setting that informs it. The restaurant was not just a place she passed through; it became part of her craft vocabulary. Now, as chef of Maso Palù, Emiliana runs the same kitchen with that inherited familiarity intact.
The Work Today
At Maso Palù, the kitchen functions as a testing ground for new flavours and ingredients, but the frame remains the mountain pantry. Emiliana builds tasting menus that move with the season rather than against it, letting the menu register what the landscape can provide at a given moment. Wild herbs, chestnuts, butter, and mountain cheeses give the work its structure, bringing richness and alpine clarity to the plate. The result is exploratory cooking that stays accountable to place.
Signature
Emiliana's signature dishes include insalata di mele. It sits within a style that treats simple, seasonal ingredients with restraint, using precision rather than excess.
Acclaim
Maso Palù is a family line as much as a dining room, and that continuity shapes Emiliana’s work there. The house has been passed down through three generations, and she runs it with her two children, Tobia and Camilla. In practice, that means the restaurant holds both continuity and renewal at once: a shared inheritance, maintained through daily attention to the craft.
Profile updated July 2026
FAQ
Asked of Emiliana
What is Emiliana known for?
She transformed Maso Palù into a 'food laboratory' that tests new flavours and ingredients.
