Davide Oldani, chef at the 2 Michelin-stars restaurant D’O, committed for years to a cuisine characterised by the least possible amount of waste. The commitment to more sustainable catering starts from the education. In fact, as technical director of the State Professional Institute for Food, Wine and Hotel Hospitality of Cornaredo (the village near Milan – Lombardy – where restaurant D’O is located), he has the objective of bringing young people closer to the knowledge and respect of the products used in the kitchen.
Davide Oldani’s “Cucina POP” comes from the desire to blend the essential with the well-made and combine tradition with innovation. The greatness of Italian cuisine lies not only in the variety and flavours, but also in the fact that it is open to continuous re-interpretation. Davide Oldani has done this with simplicity, giving importance to each ingredient and having seasonal products and quality as foundation of his cuisine.
On these cornerstones he has added the principle that guides him in the preparation of each dish: the search for harmony by balancing contrasting elements. This means not only the promise of sweetness in something savoury and a “memory” of savoury in something sweet, but also the harmonious co-existence in each dish of elements that stimulate the palate, crisp, soft, hot, cold, sweet, bitter. All of these elements come together for a cuisine that is light but flavourful, healthy but varied, simple but surprising!