Italian Countryside
 

Chef Elena D'Agostino

     

Fine home dining

Authentic italian food on your table

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Chef Elena D'Agostino is an Italian chef from Turin (Torino) Italy, where in her grandmother's kitchen she learned to hand-make hundreds of different pasta shapes.
Elena specializes in authentic regional Italian cuisine, fresh handmade pasta and cooking classes.
*Member of Associazione Italiana Chef New York
 
*Member of United States Personal Chef Association.
*Chef Ambassador for Texas Black Gold Garlic
*Chef Ambassador for Monograno Felicetti Pasta
*Recomended on Restaurant Guru 2020
*Chef D'Agostino's pasta was named best handmade pasta by San Antonio Magazine in 2018. 
*Texas Monthly named Chef Elena's pasta one of the best pastas in the entire state of Texas in 2018.
*Chef Elena was the Pasta Chef at Battalion a famous Italian restaurant - named 3rd best restaurant in San Antonio by Express-News 2018. 

 
 
 
 
 
Spaghetti with Black Garlic, capers, Burrata
Currently, Chef Elena D'Agostino has moved on from restaurant life and gone solo.
Chef Elena offers private dinners, masterclasses in fresh pasta, pop-ups, cooking classes and catering. 
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Handmade pasta Elena D'Agostino
Spaghetti Matt, cooked in Porto wine and
 
 
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Herbs and Minerals
Chef Elena D'Agostino Pasta

Private Dinners

You choose your favorite foods, I’ll assemble a divine menu

Chef Elena D'Agostino Pasta

Masterclass Pasta

Detailed how-to pasta demo or a hands-on class

Bruschetta Bites

Catering

Impress your friends, family, and co-workers with fresh authentic Italian cuisine. 

 

Press

Ever since starting out, Chef Elena D'Agostino has been featured in a variety of respected media.
Below is a selection of interviews, in-depth articles and video clips -
take a look and reach out with comments or remarks.
Magazines
 
 
Reading Books

...pasta is so fantastic I wanted to grab every platter and run away with it so I could have it all to myself. The tagliolini were ribbons of silk bathed in a glorious golden-tomato-and-Italian-chile sauce. Equally miraculous was the spinach manicotti, gossamer sheets of the deepest green folded around ricotta and luxuriating in an aromatic pomodoro sauce.

Patricia Sharpe, Texas Monthly

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