Massimo Pontarolo made out of his passion his profession.
A constant commitment and over 20 years of experience in kitchen permitted him to accumulate the needed experience in order to make his dream come true: opening his own restaurant.
In year 2008 they choose the heart of Padua to inaugurate “Sant’Agnese” restaurant, a winning mix among culture, tradition, experience, research and quality that interprets the marinate Mediterranean cuisine into a frank and direct way, where raw material will be the main character.
Short and expressed cooking
The love for quality encourages us to search constantly the 360° true and genuine product. This is why, throughout the years, we realized a selection of best fish products of upper Adriatic and not only.. delicacies like Mazara del Vallo shrimps, the best French oysters, Cantabrico’s anchovies couldn’t miss!
Esteemed craft products become the essential ingredients into Massimo’s cuisine. The accurate selection of pastas, rice, oils.. reflect his love for quality raw materials, that passing throughout his expert hands become unique refinement tastes and flavours.