Uno Chef Un Vino

Chefs.
Whether contemporary or traditional, always perfectionists.
Champions of culinary “Made in Italy”, stubbornly enamoured of their profession.

We asked chefs to tell us about how they cook.
The results? Personal accounts of their own recipes and a flute of Berlucchi’s latest arrival, its ’61 Nature Rosé 2011
Those narratives were the inspiration for ONE CHEF, ONE WINE, portraits-on-the-move of two fascinating personalities.

Follows us and discover them along with us.

Our journey into the world of VIP chefs leads to an encounter this time with Davide Oldani.

After his initial hotel-institute training, the Milan-born chef began his professional career under the tutelage of Gualtiero Marchesi, then with Ibert Roux in London, Alain Ducasse in Montecarlo, and Pierre Hermé in Paris. This treasure of Europe’s multi-starred haute cuisine resulted in the launching, in 2003, of D’O in Cornaredo, thus returning Davide to the province of Milan and immediately bringing his first Michelin star.

Chef, businessman, designer, writer, and artist are only some of the roles that Davide Oldani has played from 2003 to the present, accomplishments that have won him top recognition not only from the most prestigious culinary guides but from some of the finest business schools.

The ingredients of his success? A passion for life and for risk-taking, but even more than that, a desire to extend hospitality in the most thoroughgoing manner possible, and all’italiana, have driven this chef to undertake many of his initiatives. It is in the context of his dedication to hospitality that his ideas about POP cuisine and his design innovations found their roots—an added value to each dish that diners at D’O discover in each detail.

“Berlucchi and I have a mutual esteem that inspires us to create high quality for Italy,” explains Oldani. That led to his creating for Berlucchi ’61 Nature Rosé 2011 an extraordinary pairing, the fruit of his fascination with its appearance, which led him to reinterpret it in a playful and seasonal fashion, utilising cubes of watermelon.

His dish, “Watermelon, lettuce stalks, olive seeds, and fregola,” is an interplay of balances and contrasts that are mirrored in those same qualities in Berlucchi’s vintage-dated Franciacorta.

The complexity of the Pinot Noir, aged five years in the bottle, is beautifully complemented by the sweet-sour taste of the watermelon and olive seeds, while the wine’s delicate bead of pin-point bubbles finds its perfect foil in the creamy mouse of the fregola. Absolutely not-to-be-missed!