The entrepreneur
Nuccia De Angelis
Born in Silvi, for some years she stayed away from Abruzzo for study and work.
She currently lives with her husband in the countryside, her beloved sea always in sight and Pagan nature all around.
Graduated in classical literature in Chieti, she specialized in medieval archaeology in Pisa.
The great passion for underwater activities and food and wine has determined her professional choices. She dedicated herself for some years to underwater archaeology, she discovered and studied the ancient submerged ports of Hatria and Castrum Novum.
A freelance journalist, she has written about food and wine as well as archaeology and underwater medicine.
Founder, with her husband Alessandro Marroni, of the international DAN Europe Foundation, which focuses on underwater medical research and health care worldwide.
His project to restore the village of Montepagano through the Montepagano 1137 Albergo Diffuso.
With chef Davide Pezzuto, he devised the innovative format of the “diffuso restaurant.”
In 2019 she was awarded “Best Restaurant of the Year” by Gambero Rosso.
Lo Chef
Davide Pezzuto
From Salento, Puglia, where he was born in 1980.
When he was very young, his real passion was to follow the family farm, while cooking was just a way to earn money and become independent.
Soon, his innate skills as a cook put him at the centre of attention.
At the age of 21, he began his escalation into the kitchens of famous hotels, until he discovered gourmet food and was assigned to high level positions in multi-starred restaurants such as Rossellinis in Ravello, Abac in Barcelona and La Pergola in Rome, where he became sous-chef to Heinz Beck.
In 2014, from the meeting with the entrepreneur Nuccia De Angelis, the idea of the Ristorante Diffuso was born and realised the following year, with the opening of D.one.
The chef teaches in various cooking schools and personally follows the 20-hectare farm that is at the restaurant’s disposal.
He frequently appears in television programs. Over the years he has obtained several awards and is mentioned in the most prestigious restaurant guides.
(Credits: Ph Wilson Santinelli – Italian Gourmet)
Il Sommelier
Gabriele Mattucci
Born in Pescara, class of 1970.
Fascinated, from a very young age, by the world of food and wine, he graduated from the De Cecco Hotelier Institute in Pescara in the late 1980s.
The great passion that has always accompanied him and the desire to improve himself led him to national and international experiences at important restaurants.
In the mid-1990s he decided to take the road of sommellerie, earning his AIS Diploma and discovering that world full of liquid emotions that only wine can give.
Sommelier at the Enoteca Pinchiorri (3 Michelin stars), from 1999 to
2002, passing through other multi-starred restaurants on the Italian scene including
including D.one, where he has held the role of maître and sommelier since its opening.
The desire to continue to grow, always questioning himself, drives him
and exciting ‘adventures’, made up of new openings, restaurants with innovative
openings, premises with innovative food and wine concepts.
Now a new sommelier at D.one, he brings to the room the ideal atmosphere for tasting the great dishes created by Chef Pezzuto, always ready to match the perfect wine, jealously guarded in the restaurant’s prized wine cellar.
