Curiosity
“My path, which goes from underwater archaeology to the HORECA Industry , has led me to look for points of encounter between the two passions. From here come some peculiarities of the D.one closely linked to the marine world and that of archaeology”.
Nuccia De Angelis
Underwater wines
D.one customers can taste different types of underwater wines, aged under sea or lake water, up to 60 meters depth.
They come from Italy, Croatia, France and Portugal.
The tastes are intriguing and the bottles covered with underwater incrustations are fascinating.
The wines in amphora
From our love for archaeology, our curiosity has developed for the wines that some producers refine in terracotta amphorae. A technique already used by the Romans for wine destined for the wealthy classes of ancient Rome.
At D.one we propose a selection of wines in amphora from Abruzzo and other regions.
Beers with
sea water
Tied to the sea, are also some beers we offer at D.one.
They have a sapid and surprising taste.
There is the one that comes from the chef’s region, Puglia, and is made with sea water from the Adriatic Sea.
The others come from Spain. We found the peculiarity of one of them very amusing: the producer linked his site to the Spanish Navy Hydrographic Institute and, if the beer is bought online, its price decreases when the tide goes up and increases when the tide goes down.
Aromatic herbs grown under the sea
There are some aromatic herbs which are cultivated in the sea of Liguria, in an experimental way, at 10 metres of depth, inside the underwater biospheres of the Orto di Nemo. he agrinaut divers follow the cultivation. The particularity of the habitat favours very rapid growth times and makes the aroma and scent of the herbs extremely intense. These aromas can be tasted in absolute exclusivity at the D.one in some periods of the year, thanks to the collaboration with Ocean Reef.
Turkish coffee
At the end of the dinner, using a traditional Turkish Ottoman set,
we serve our very special coffee linked to the origins of Montepagano which, according to Cristoforo Scanello,
called ‘the blind man from Forlì’, was“built by the Saracens, ouero Pagani”
(Saracens, then Pagans)
“Teramo’s Abruzzo was a revelation to me. In the period in which I was following the restoration of the restaurant, I discovered with great interest many things that belong to its tradition.
Many of them fascinated me and entered my kitchen.”
Davide Pezzuto
The vinegar of a hundred-year-old mother
In Abruzzo, the so-called “mother of vinegar” (mycoderma aceti, a substance composed of a form of cellulose and acidic vinegar bacteria which develops from the fermentation of alcoholic liquids and which, with oxygen, transforms alcohol into vinegar acid) was passed on to the expanding family.
The bride and groom brought to their new home their cloudy, gelatinous, dark-coloured piece from which they could make vinegar, dipping it into the wine.
The vinegar we use at the D.one is produced by a “mother” dating back to the 18th century, donated to the family of Nuccia by a relative of a cloistered nun who lived in the monastery of Atri.
The granetti
“Among the dishes that impressed me the most, of the ancient Teramo recipe book, there are certainly the Granetti.
A traditional dish of the poor cuisine that was prepared with water, flour and a rich condiment made with broad beans, guanciale and onions.
Granetti were administered several times a day to women who had recently given birth because it was believed that they were “galattofori”, that is to say, they increased lactation onset .
I liked to keep this type of pasta, which almost nobody makes anymore, alive by revisiting it with fish.
The gamble, according to our customers and gastronomic critics,
has succeeded very well and I am proud of it”
Davide Pezzuto.
The cascigni
They are a wild herb known in the Teramo area by the terms scrippigne, scrippegne or scrippigni.
It grows abundantly especially in olive groves which, if not treated with chemicals, are the ideal place to look for and collect them.
The name comes from the Latin caseolus, to indicate the fact that it often accompanied the meal with shepherds’ bread and “casce” (cheese).
In Montepagano they are very easy to find and you can taste them in some dishes at the D.one.