For chef Davide Oldani, gelato is above all a cold sauce, and sauces are the foundation of great cuisine.

Gelato as contrast

Oldani uses gelato to balance contrasts on the plate: a hot, crunchy preparation, for example, gets a soft, cold counterpart. He says ingredients matter, but so does how they are worked, and that the batch freezing step is what turns a sauce into real Italian gelato. As a gelato lover himself, he wanted the best tools, and for him that meant Carpigiani.

About the chef

Oldani created Cucina POP, which combines high quality with accessibility. He opened his restaurant D’O in 2003 in his hometown of Cornaredo, near Milan, and within a year leading food guides counted him among the great chefs of contemporary Italian cuisine. Before D’O he worked with Gualtiero Marchesi, Albert Roux, Alain Ducasse and Pierre Herme.

He has been a gelato ambassador since 2016, and Carpigiani has featured some of his talks and special lessons at exhibitions and seminars.

What this means for chefs in New Zealand

Oldani’s approach shows how gelato can work well beyond the dessert course. Majors Group can show chefs how Carpigiani batch freezers make it possible in a restaurant kitchen, and our foodservice team can help you plan equipment for your venue.

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