Barbara Agosti is a successful chef and entrepreneur who has turned two gastronomic concepts into thriving restaurants: "Zum," focused on tiramisu, and "Eggs," centered around carbonara and the various uses of organic eggs.
Barbara Agosti hails from Piedmont but was born in Novi Ligure. She began her career by opening the restaurant "La Brenta Rossa," located in a charmingly renovated farmhouse in her hometown. Barbara is a passionate advocate of organic cuisine, and her outstanding results led her to consult in the United States and Corsica. Later, she moved to Rome, where she continued to work as a consultant and created various culinary lines for a downtown restaurant, eventually becoming a chef.
After, she opened the restaurant "Zum" (which stands for Sugar, Eggs, and Mascarpone), where she offers numerous variations of tiramisu. Her love for savory cuisine and the versatility of eggs led her to open "Eggs" in 2017, a small bistro located in Rome's Trastevere district. This project arose from a collaboration between "Zum" and the blog Puntarella Rossa. The restaurant's menu features dishes prepared with eggs from certified farms, such as Le Camille, Peppovo, and Fattoria Le Macchie di Paolo Parisi. In May 2018, the restaurant expanded and changed location, incorporating "Bio Orto Eggs," a section of Arianna Vulpiani's Bio Farm with 100% organic egg production.
In 2020, Barbara was named among the top ten chefs for perfect carbonara preparation by Gambero Rosso, one of the most distinctive and debated dishes in Italian cuisine, securing the fifth position. The chef uses the original recipe published in 1954, but her establishment stands out for its "carbonara menu," entirely dedicated to the iconic dish of Roman cuisine.
