Davide Oldani, the savory potential of gelato

𝐃𝐚𝐯𝐢𝐝𝐞 𝐎𝐥𝐝𝐚𝐧𝐢, Chef Patron at 𝐃’𝐎 𝐑𝐞𝐬𝐭𝐚𝐮𝐫𝐚𝐧𝐭 in Milan, explained the potential of gelato in complementing and contrasting every dish regardless of whether it is salty, sweet or sour. And of course the dish he presented, the result of years of work, could only include one of the most characteristic elements of his cuisine: the caramelized onion. “Today’s dish is a twist of what the balance of contrasts in cooking means to me, it’s a puff pastry baked with a bit of dried sugar which is broke up into crumbs and then the simple addition of a spoonful of Grana Padano gelato. I use a 27-month Grana Padano cheese, which is more seasoned and with a slightly longer persistance and flavor than a fresh one. Then on top of it we add the traditional balsamic vinegar that really goes to contrast the fattiness of the puff pastry and the gelato. Finally, we had a light drizzle of caramelized onion, which is kind of the signature of today’s dish and our way of cooking”. Chef Oldani worked with the following machines: - Synthesis 1: https://bit.ly/42WDQ6Q - ReadyChef: https://bit.ly/41q2e03 ---------------------------- Follow us on Instagram https://www.instagram.com/carpigiani1946/ Follow Carpigiani Gelato University on Facebook https://www.facebook.com/CarpigianiGelatoUniversity Follow Carpigiani on Facebook https://www.facebook.com/Carpigiani1946 Follow us on LinkedIn https://linkedin.com/company/carpigiani-group