What is the favourite gelato flavour of Davide Oldani, Michelin-starred chef of D’O in Cornaredo (Milan), whose style revolves around “Cucina Pop”? And how did Fabrizio Fiorani, Asia’s Best Pastry Chef 2019, feel the first time he tasted gelato? Carpigiani asked both at Host 2019, and the conversation is also on video.

Gelato in fine dining

The two talked about using gelato on a fine-dining menu, from the contrast of hot and cold to cold emulsions. They finished with a frozen cocktail made on the 161 G SP, Carpigiani’s countertop soft serve machine for bars, restaurants and bistros. The exclusive recipe uses Gin Mare as the main ingredient, with organic bergamot juice and basil.

Favourite flavours. Oldani chooses stracciatella for its crunchy-soft creaminess. Fiorani prefers chocolate gelato made with real chocolate rather than cocoa powder, and says you can tell by the colour: gelato made with quality chocolate is almost pink, while a dark brown or black gelato was made with cocoa.

First memories. Oldani cannot recall a first time, since he has eaten gelato all his life, and stracciatella was his childhood flavour. As a young man Fiorani worked in a gelato shop on the Roman coast one summer, and his first serious flavour experience was a zabaglione gelato made with eggs and Marsala.

Advice for adding gelato to a menu

Oldani adds gelato to balance contrast. In a harmonious style of cooking, a warm element naturally calls for something cold, and for him cold and creamy means gelato. His advice is to work with serious machines, which he says do 70% of the work while he adds the remaining 30% in a great ingredient and recipe.

Fiorani adds that gelato should not be translated into other words or forms, much like sushi or cheesecake. In his view, it is an Italian product made with quality ingredients, in Italy and abroad.

Bring it to your business in New Zealand

Bars, restaurants and bistros in New Zealand can add frozen cocktails and gelato desserts with the right equipment. See Majors Group’s soft serve machines and foodservice solutions, and build skills through Carpigiani Gelato University.

Source: Carpigiani news. Rewritten for New Zealand by Majors Group.