i. Biography
The work reads as a progression through exacting kitchens: San Marino to Pennabilli, service after service, until Riccardo Agostini made his own base in the hills of Pennabilli. The shift from experience to authorship is clear in the record itself: a kitchen of his own, and a public identity built through repetition, not quick ascent.
The Path
In the early stages of the trade, Riccardo Agostini worked as chef at Taverna Righi in San Marino, a setting that sharpened his rhythm, restraint, and precision at the pass. He then moved to Vissani Restaurant as sous-chef, adding technical and organizational control to the base already set. From there, he became executive chef at Osteria del Povero Diavolo, taking on broader responsibility and a wider culinary brief. Each step marks deliberate advancement, authority earned through exact work rather than announcement. Today, he is owner and executive chef of Il Piastrino (since 2007), the point where that apprenticeship resolved into a house of his own.
The Work Today
Since 2007, Agostini has led Il Piastrino as owner and executive chef, giving the restaurant in Pennabilli the continuity that comes from long tenure. His primary role today is chef of the Pennabilli restaurant, and that role carries the weight of years spent refining a single address into the center of his reputation. The room and the kitchen are tied to his name through sustained work, with the place and the person shaping one another over time. That continuity defines the current position. He did not enter Il Piastrino as a hired signature on an existing identity; he built the role there as the person responsible for both kitchen and house. The result is a restaurant shaped from within, where leadership is culinary as well as managerial, and where the persistence of the same address since 2007 records the arc of his work.
Signature
Riccardo's signature dishes include Flan di erbette, bottarga e pecorino, Pappa al pomodoro da passeggio, Carciofo e Baccalá Marinko da noi, Uovo morbido patate e radici, Marchigiana al grup di cacao, and visciole e topinambur. Taken together, they point to a kitchen concerned with texture, contrast, and ingredients kept legible. The dish names give a clear read on his style: composed, specific, and direct in its signal.
Acclaim
Riccardo's honors include Michelin star (2009).
Profile updated July 2026
FAQ
Asked of Riccardo
Where did Riccardo Agostini work before?
Riccardo Agostini's earlier career included Taverna Righi, Vissani Restaurant, and Osteria del Povero Diavolo.
What recognition has Riccardo Agostini received?
Michelin star (2009).
