Franco’s Story

Francesco D’Agostino, known to everyone as Franco, was born in Palermo and grew up in Santa Flavia, a small town just a few kilometers from the Sicilian capital. It was here, among the aromas of home cooking and the traditions of his homeland, that his passion for gastronomy was born.

His love for cooking came from Mama Teresa, a respected and well-known cook who worked for many years in a school canteen for children, where she cooked with dedication, quality, and heart. By watching her from a young age, Franco learned that cooking is not only technique, but also an act of care and responsibility.

The family and cultural roots of Sicily have had a strong influence on his development. Driven by this passion, Franco chose to attend hotel and catering school, a path that not only provided him with a strong professional foundation, but also allowed him to build valuable friendships with future chefs and pastry chefs who are now active throughout Italy.

He began his career as a chef, but around the age of 25 he discovered a new calling: that of leavened products. Bread, pizza, biscuits, and specialties from Sicilian tradition became the focus of his research and specialization, as he refined his techniques, doughs, and flavors while maintaining deep respect for quality ingredients.

Moving to the Netherlands marked an important turning point in his career. A former classmate from hotel school, who was already working there, invited him to collaborate on opening a restaurant. Franco contributed to developing the gastronomic concept and was responsible for creating the menu from A to Z, bringing authenticity, experience, and Italian identity to the project.

Today, Franco continues to tell his story through his products: a cuisine that brings together tradition, craftsmanship, and passion, always with an open view toward the world.