Pietro D’Agostino opened his first gelato shop in 2002 in a chosen landscape: the Pescara Sea and the Pineta Dannunziana. Thanks to the top-quality artisanal production and the attention to the raw materials, it shortly becomes an established location on the coast and for the towns nearby. His dedication for gelato causes a sudden growth of customer, because he converts his entire production to gluten-free, thus becoming a landmark for the entire Abruzzo region.
He is a cocoa scholar and connoisseur, he received many international awards like the silver medal at the 2007 Sigep edition, when he presented an innovative flavour gianduia based. In 2020 D’Agostino’s tenacity and his commitment gave to the gelato world a new flavour: Mostacciolo. The flavour was inspired by the Abruzzo hinterland, Pietro D’Agostino says he was fascinated by the union of dark chocolate, almond and cinnamon. This new flavour pushed him up to the 6th place in the creative competition at Sigep.
Between 2012 and 2014 D’Agostino got more awards, among them: a silver medal at Sigep for the flavour “La pioggia nel pineto”, and another silver medal for the Truffle flavour. These two awards place Pietro D’Agostino among the best and most sought-after gelato chefs in Italy. Pietro D’Agostino also worked on many flavours inspired by Abruzzo, like Pioggia nel pineto. The flavour is completed with Aurum, an orange scented liquor distilled nearby the Pineta Dannunziana, where D’Agostino has his production lab. Saffron is the main ingredient in three of his flavours that draw from the local Abruzzo products. Oro dell’Aquila is a one of them, made with harvested stigmas and variegated with caramelised almonds from Navelli’s plateau, finally topped with saffron liqur. Pietro D’Agostino keeps working in the gelato world considering as his precious allies his love for raw materials, and his relationship with his customers.
