Dino's in Haddington secures impressive pizza prize

Dino’s was crowned Best Pizza – East of Scotland at the Scottish Fish and Chip Awards, after defeating rivals from throughout Edinburgh and beyond.

Tino Pacitti, who runs the business on the town’s High Street following the death of his dad, Dino, in 2016, was delighted with the success.

He said: “It is a testament to the hard work that myself and the staff put in daily.

“With the stresses of running a business, it is nice to have some recognition for all the hard work and effort we put in consistently over the years.

“The concern was after my dad passed away; we were so involved in the business, both of us, especially him.

Tino Pacitti, of Dino's in Haddington, was celebrating success at the Scottish Fish and Chip Awards in Glasgow

“I helped him and it was always a concern as to whether I could sustain the name and sustain the high standards.

“He had been doing it for so many years.

“Obviously, because we were the two main people in the shop, it was all put onto myself.”

The awards ceremony took place earlier this month in Glasgow.

Chippies the length and breadth of the country were up for a number of awards after impressing judges with their tasty food.

Tino travelled from his home in Haddington to the awards, returning with the first prize and also having been highly recommended in the best delivery service category.

He described the feeling of being named the winner as “just shock really but quite a nice feeling”.

Staff at Dino's in Haddington have been celebrating pizza success at a national awards ceremony. From left: Gavin Sinclair, Tino Pacitti, Sam Subasic and Tony Carrigan

Since the awards, the business, which was opened by his dad in 1989 and now employs more than 15 people, has been inundated with congratulatory messages from happy customers.

Tino, who picked out Italian sausage, caramelised red onion and olives as his favourite pizza toppings, said: “The response has been great, very heartwarming and we are very appreciative of it as well.

“It is a lovely community we have got here in Haddington and the surrounding areas.”

The 33-year-old also let the Courier in on the secret to pizza success.

He said: “Freshly made dough daily on the premises is a big, key factor.

“A lot of chip shops, shops and big corporate pizza chains, they all get frozen, pre-packed dough.

“Our dough is freshly made on the premises by hand, with good quality flour and my secret recipe that my dad gave me as well.

“That is key, and the tomato sauce, proper Italian tomatoes providing good tomato sauce.”

Tino also settled the long-running debate once and for all.

He laughed: “Pineapple does not belong on a pizza… but I do put it on to keep my customers happy!”