Anastasia Dellaccio Story

Happy official Spring! I don’t know about you, but I’m ready for some consistant nice weather instead of this up and down roller coaster precipitation after the random winter we’ve had. There is so much to look forward to do, in the DC area specifically, that having some consistantly nice days will make having the motivation to do them so much more inspiring. With all this wacky stuff going on in our country, it’ll be nice to have some consistant nice weather to look forward to.

One of the things I like to do when the weather gets warmer is to enjoy the sweet treats of the season. Which is why I’m so glad to share with you that this month, we have a significant other whose chef husband delivers to us the delights of the Spring and Summer season.

Meet Anastasia.

Anastasia Dellaccio is co-owner of Dolci Gelati, an artisan all natural gelato company based in Washington, DC with her husband, Gianluigi.  Anastasia is in charge of marketing, communications and the overall development and growth of the brand. In addition to her work with Dolci Gelati, Anastasia does PR and strategic outreach for the United Nations Foundation.

Let’s hear it for Anastasia and her thriving family business!


What were your first impressions when you first realized that by being with your restaurant man/woman, that you have become a part of the restaurant world?

My very first impression when I met Gianluigi who at the time was the executive pastry chef at Galileo restaurant, was that it was the most wonderful thing in the world to be able to come and visit him at work and eat all of the delicious pastry on the menu!  I had found my very own pastry genius and am just lucky I have a fast metabolism! It was also amazing to be connected with so many with in the restaurant industry network which was incredibly helpful when we first launched Dolci Gelati, our artisan gelato company.

 When did you know that you had what it took, within the parameters of his/her career, to find success in your relationship?

Our relationship success is also one of a great partnership.  Through working closely together I am able to help support Gianluigi’s vision for Dolci Gelati, harness his creativeness, serve as his consultant and add my own expertise to the business which is marketing, communications and branding.  We have seen success because it has been a join effort and partnership all the way.  In terms of our relationship, it has brought us closer.

What is the BEST part of being married to someone in the restaurant industry, BESIDES the food?

Besides the food, the best part of being married to someone in the restaurant industry has got to be having the opportunity to be with a true artist and being able to be there along the way to help foster his creativity and build a successful business together.

How do you handle the holidays knowing he/she is going to be busy at work?

Initially while he was at Galileo it was very hard.  Now that we have had our business for several years it has gotten a bit easier.  Having said that, given gelato season lasts all summer it makes it very difficult to take summer vacations.  In addition, having just opened Dolci Gelati Cafe in Takoma Park, our first store front, it will certainly be difficult to do much this summer at all.

How has achieving acclaim and success, within the restaurant industry, changed your relationship?

We are fortunate to be very much in love and continuously grow closer.  I am not sure our joint successes have changed our relationship that much but being lovers and business partners makes us part of the same team.  We always give each other the best advice and we support each other as much as possible.

Visit Dolci Gelati at the National’s stadium, in Takoma Park, MD or pick up a pint from any Whole Foods, Yes Organic Market as well as other restaurants and markets throughout the DC Metro Area.

Follow Dolci Gelati and Anastasia @DolciGelati  on TWITTER

and on Facebook