Team

The entrepreneur

Nuccia De Angelis

Born in Silvi, for some years she stayed away from Abruzzo for study and work reasons.
Currently she lives with her husband in the countryside, the beloved sea always in sight and the Montepagano 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.

Journalist and publicist, she has written about food and wine but also about underwater archaeology and medicine.
Founder, with her husband Alessandro Marroni, of the international DAN Europe Foundation that deals with underwater medical research and health care worldwide.

Her project is the recovery of the village of Montepagano through the Albergo diffuso Montepagano 1137.
Together with chef Davide Pezzuto, she created the innovative format of the “ristorante diffuso”.

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.

Il Sommelier

Nicola Boschetti

Abruzzese from Guardiagrele, has landed at the D.One after having worked in  starred restaurants. He also carried out consulting and training activities.

Professional barman  (AIBES), coffee taster (AIC), Master Sommelier (AIS), he is also qualified as course teacher dedicated to in-depth knowledge of  wine, oil, beer, cheese and spirits by Slow Food.

Professional Maitre A.M.I.R.A. he has collaborated with Gambero Rosso for the wine guide.

Publicist journalist, he obtained a master degree in wine management and communication at the University Gualtiero Marchesi of Colorno.

He loves reading and also cycling which he practices, in his spare moments, in the fantastic  routes of Majella mountains.

The pastry chef

Laura Rotunno

Daughter of art, for years confectionery has been the activity of her family that, in Lama dei Peligni, produces typical sweets of Abruzzo.

Laura wanted to experiment more and, after various experiences in Rome and Bologna, she honed her skills, under the guidance of Niko Romito,  first at Spazio Roma and then at Spazio Milano.

In synergy with the creativity of chef Davide Pezzuto, she prepares delicious desserts at D.one.

The brigade

Alongside the chef, since the opening of the D.one, the young chef Stefano Di Giacomo. As soon as he graduated he wanted to join Davide Pezzuto’s brigade that he knew by name. Every day, with dedication and passion, he leads the kitchen team.

The dining room service

It is coordinated by Nuccia De Angelis flanked by Alessia Di Michele. Alessia started working at D.one since she was a top student at the Istituto Alberghiero of Teramo. Winner of awards and scholarships, she made short experiences in 5 star luxury hotels in Veneto and other regions of northern Italy and then returned to D.one.

The brigade

Alongside the chef, since the opening of the D.one, the young chef Stefano Di Giacomo. As soon as he graduated he wanted to join Davide Pezzuto’s brigade that he knew by name. Every day, with dedication and passion, he leads the kitchen team.

The dining room service

It is coordinated by Nuccia De Angelis flanked by Alessia Di Michele. Alessia started working at D.one since she was a top student at the Istituto Alberghiero of Teramo. Vincitrice di premi e borse di studio, ha fatto delle brevi esperienze in alberghi 5 stelle lusso in Veneto ed altre regioni del nord Italia per poi tornare definitivamente al D.one

The brigade

Alongside the chef, since the opening of the D.one, the young chef Stefano Di Giacomo. As soon as he graduated he wanted to join Davide Pezzuto’s brigade that he knew by name. Every day, with dedication and passion, he leads the kitchen team.

The dining room service

It is coordinated by Nuccia De Angelis flanked by Alessia Di Michele. Alessia started working at D.one since she was a top student at the Istituto Alberghiero of Teramo. Vincitrice di premi e borse di studio, ha fatto delle brevi esperienze in alberghi 5 stelle lusso in Veneto ed altre regioni del nord Italia per poi tornare definitivamente al D.one