Pentole Agnelli — from Bergamo to the world's best restaurant kitchens
There is cookware, and then there is Pentole Agnelli. Since 1907, the family-owned company from Bergamo has been manufacturing cookware for the professional kitchen — with an uncompromising focus on the technical properties of the materials, functionality and craftsmanship. Today, their products are used daily in restaurant kitchens, gastronomic laboratories and cooking schools around the world. At Rune-Jakobsen Design, we carry a selection of their best series.
A company built on Italian metalworking
The founder Baldassare Agnelli specialized in aluminum early on and began manufacturing cookware for the professional kitchen — a rapidly growing sector in Italy at the time. Over the generations, production has developed in close interaction with the Italian restaurant industry and in direct dialogue with professional chefs’ demands for reliable, precise and durable tools. The company has remained family-owned through several generations, and the Agnelli family has consistently continued and refined their production philosophy — with significant investments in materials research, technological development and quality control.
Four series — one uncompromising starting point
Agnelli cookware is available in four designs, each optimized for different needs and budgets. They all share the same basic philosophy: no unnecessary compromises, no frills for frills' sake — only materials and construction that serve the cooking process.
4-ply with copper — the exclusive choice
4-ply with copper exterior is for the foodie who wants it all: the exceptional heat conduction of copper, the stability of the multi-layer construction and a visual expression that signals uncompromising quality. Copper conducts heat significantly faster than steel and aluminum, providing instant response when adjusting temperature and superb control - especially for sauces, reductions and delicate dishes. 18/10 stainless steel on the inside for easy cleaning, then two intermediate layers of aluminum alloy and steel with a high iron content, and a shiny copper layer on the outside. Material thickness 2.5 mm. Suitable for all heat sources including induction.
5-ply — the professional choice
5-ply is the obvious choice when you want maximum control, even heat distribution and uncompromising durability. With five metal layers — stainless steel, two layers of aluminum alloy, an additional stabilizing aluminum layer and a ferrous outer base — uniform heat is ensured on both the bottom and sides right up to the edge. Material thickness 4 mm. An investment that will last for decades.
3-ply — the optimal compromise
3-ply gives you significantly better heat distribution and temperature control than single-ply stainless steel, without breaking the bank. A heat-conducting aluminum core between two layers of stainless steel provides faster heating, fewer hotspots and more consistent results. Versatile, robust and compatible with all heat sources. 2.5 mm wall thickness.
Stainless steel — the classic choice
Stainless steel is a safe and timeless choice for the foodie who prioritizes durability, hygiene and full control at high heat. The sides are made of 1.5 mm 18/10 stainless steel, while the base is made of three layers — stainless steel, aluminum and ferrous steel — which together ensure faster and more even heat distribution than stainless steel alone. No non-stick coatings to wear out. Classic, stylish and affordable.
Cookware with origin
Pentole Agnelli is not a brand built on marketing. It is a brand built on over 100 years of uninterrupted production from Bergamo, closelyWorking with professional chefs and a willingness to never compromise on what goes on in the pot, you can feel it — literally — the first time you lift one of them.
