Davide Oldani, balance of contrasts in the kitchen

The kitchen is a process starting with mixing ““no frills” and great care, good and accessible, innovation and tradition.Davide Oldani creator of the cucina pop – high quality and accessibility – opened his restaurant in 2003: the D’O, in Cornaredo, in the province of Milan. Today the D’O restaurant is a benchmark gourmet destination for all Italy and the most influential restaurant guides have include him among the great chefs of Italian cuisine.

Davide Oldani started his career  alongside great chefs like Gualtiero Marchesi, Albert Roux, Alain Ducasse, Pierre Hermé. in December 2008 he was awarded the Ambrogino d’Oro by the City of Milan. In 2013  Davide Oldani is invited to talk about his personal experience at the headquarters of the prestigious Harvard university. Last year, the Davide Oldani Café opened in the new Piazza del Lusso at the Milan Malpensa Airport. He has been named Brand Ambassador for Milan EXPO 2015 and is the face on  the TV talent show “The Chef”. What’s the secret of success? “It’s a balance of contrasts, salt, sugar, hot, cold, soft, crunchy. Simple yet surprising, the kitchen has to be tasty and light”.

Experimenting and playing with contrasts to find the right balance, the unique taste for an original dining experience. Davide Oldani’s kitchen is simple and elegant. A luxury experience with high-end affordable menus.  The formal sophistication becomes haute cuisine experimentation. Flavor and food, is the focus of the next Universal Exposition in Milan. The chef has dedicated to Expo 2015 a saffron risotto, a reinterpretation of the Milanese dish of excellence: a lighter version of the classic saffron risotto. Out of curiosity: the spice chosen by the chef is a locale purchase, cultivated in a small agro food company in Varedo




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