Nestled in the heart of the Rimini hills, Riccardo Agostini, a chef hailing from Pesaro, stands out for a cuisine that celebrates the region and tradition. From the Riviera Romagnola to San Marino, culminating in the star recognition of his restaurant Il Piastrino in Pennabilli, Agostini has traversed a path of professional growth, marked by a profound connection with the roots of his land.
Biography
Agostini began his culinary journey on the Riviera Romagnola, then honed his skills at the Taverna Righi in San Marino under the tutelage of Luigi Sartini, a protégé of Gualtiero Marchesi. A turning point in his career was a ten-year collaboration as sous-chef with Gianfranco Vissani, an experience that significantly shaped him both professionally and personally.
The desire to return to his roots led him to Pennabilli, where, together with his wife Claudia, a sommelier and head of service, he opened the restaurant Il Piastrino in a picturesque farmhouse. In a short time, Il Piastrino earned a Michelin star in 2009, just two years after opening. The restaurant has established itself as a hub of culinary excellence, where Agostini creates dishes that reflect his love for the region.
Agostini's cuisine is an expression of his philosophy, valuing the simplicity and authenticity of ingredients. Among his most representative dishes, fresh pastas, such as cappelletti and passatelli, narrate the story and traditions of his land. Agostini is also known for his commitment to research and innovation, while always maintaining a strong foundation in local tradition.
