Davide Oldani meets Tre Marie

Just a few seconds to figure out what the chef Davide Oldani is made of, still and careful gaze, sometimes escapes a slight shyness, but it’s understood that inside his restaurant (“D’O” in Cornaredo, near Milan) he knows how to move. I was privileged to attend a lunch organized in collaboration with “Tre Marie” historic confectionary producers in Milan, along with another 30 people between bloggers and journalists. The main ingredients, of course, were panettone and pandoro. Two seemingly different protagonists that are actually joined by a few key points: the deep Milan origin and care for ingredients. A cooking style educated and calibrated, opposing elements made in accordance with the skills of Davide Oldani that combines the sweet with the salty, the liquid with the solid, the heat and the cold, with a very impressive balance. The lunch is composed of 4 dishes: the starter “sweet pecorino cheese with pan-fryed pandoro and almonds”, than “saffron, panettone and pop milanese rice”, followed by “celeriac, fennel and panettone tartar, spicy scallop and shrimp” ending with the dessert “panettondoro D’O”, I assure it was all really delicious, especially the appetizer. The warm and cheerful atmosphere made it even more enjoyable. During the meal some people presented Christmas 2011 signed Tre Marie. First of all Sammontana CEO Leonardo Bagnoli, (because Tre Marie was acquired by Sammontana, leading Italian ice cream company), the creative and designer Donna Brown and Elena Schiavon, blogger and journalist. I think back with pleasure to that day as a culinary experience, but also as a pleasant chat with a few “workmates” and as an experience to compare with other people who speak your same language; a smile, a greeting and a contact is what remains at the end of the lunch, but a little hope is also to re-meet someone here and there, perhaps at another amazing meal …