‘Enterprising, responsible and constantly up to date with new recipes and preparation methods’: this is how Chef Agostinetti describes himself, conveying the concept that for him, pastry making is not just a passion, but a serious matter. It is a love to which he has dedicated his studies, his youthful experiences and now his career.
After graduating from the hotel management school in Marina di Massa, he immediately began working in pastry shops and restaurants, first on the Versilia coast, then in the Food Valley in Parma, where he moved permanently in 2004.
Pasticceria San Biagio, Delizie di Ori, Battistini and Banchini are just some of the names of the pastry shops where he has worked, establishments that those from Parma know well for their prestige and authority, both in the city and beyond.