Davide Oldani is one of the most renowned chefs in Italy and his restaurant, D’O, is one of the few in the country that has been awarded the prestigious Michelin star. As a writer for a food and wine magazine, I had the pleasure of attending several meetings with the chef in his restaurant.

At our first meeting, Chef Oldani welcomed us into his kitchen. The atmosphere was electric, with pots and pans banging, water boiling, and the clanking of utensils. The chef started by telling us about his philosophy of cooking. He explained that he believed that excellent food doesn’t have to be expensive, and his restaurant was designed to prove that point. At D’O, guests can enjoy a three-course meal for a relatively low price, but the quality of the food is top-notch.

The Chef then went on to describe some of the dishes he serves at D’O. He started with “Cipolla Caramellata,” a sweet onion dish which is a signature of the restaurant. Chef Oldani explained that he uses only a few ingredients to create this dish, including onions, vinegar, and sugar. The result is something that is sweet, sour, and savory all at once.

Next up was a dish the Chef called “Milk’s bread.” He described the dish as a bread that looks like a croissant, but is flavored with milk instead of butter. The bread is served with hot milk, which you pour onto the bread before eating.

At our second meeting, we had the chance to try some of these dishes ourselves. The Chef started by bringing us the “Cipolla Caramellata,” which was a delicate dish that I found to be surprisingly sweet. He then brought out the “Milk’s bread” which was light and fluffy, with a subtle sweetness that perfectly complemented the accompanying hot milk.

The next dish was a nod to Chef Oldani’s Italian heritage. He served a dish called “Brisaola,” which is a type of beef that is salted and dried. The dish was served with some olive oil and parmesan cheese, and the meat was extremely tender and flavorful. As an avid meat lover, this was definitely one of my favorites.

Finally, Chef Oldani brought out the dessert platter. We tasted “Panna Cotta” made with fresh strawberries and “Tiramisu” with dark chocolate instead of cocoa. The desserts were rich but not too heavy, and each bite was packed with flavor.

In conclusion, my meetings with Chef Davide Oldani was one of the best culinary experiences I’ve ever had. His philosophy on simple yet delicious food is a breath of fresh air in an industry that often puts too much emphasis on extravagant presentations and expensive ingredients. The dishes we tasted were all unique and packed with flavor, and I can confidently say that D’O deserves every accolade it has received.

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