Davide Oldani, D'O**

on Cuisine & Lavazza

A perfect blend of affordability and quality, Davide Oldani's cuisine is simple and pleasing to all tastes. Oldani is one of the renowned chefs that Lavazza works with. At his restaurant D'O (MICHELIN two stars), you can enjoy the Italian chef's extraordinary cooking as well as a cup of Lavazza coffee.

Restaurant D'O

Restaurant D'O opened its doors in 2003 in its hometown of Cornaredo, not far from Milan. The restaurant is the result of years of experience gained by Oldani under the wings of renowned chefs such as Gualtiero Marchesi, Albert Roux, Alain Ducasse and Pierre Hermé. All these master chefs have been important teachers in Oldani's career. Marchesi pushed him in the right direction to understand his craft, while Albert Roux helped him discover the delicacy of French cuisine. Ducasse, in turn, taught him the management aspect that goes along with being a chef, while Pierre Hermé gave him the final secret: the importance of pastry in French cuisine. Just one year after opening, he was named in the most authoritative gastronomic guides as one of the leading chefs of Italian cuisine. Anno 2022, D'O is labelled as exceptional cuisine with 2 MICHELIN stars. Davide Oldani received his first Michelin star for D'O in 2016 and his second in 2020. He is therefore currently one of the top 50 global chef ambassadors of Italian cuisine.

Oldani's philosophy: Pop Cuisine

Drawing a little inspiration from each of his teachers, Oldani created his own culinary philosophy: pop cuisine. An economical way of cooking, full of flavour and capable of showing the value of the most traditional flavours in their most natural state. The concept focuses on flavours that everyone knows, but prepared in a different way.’

MICHELIN Green Star

D'O is one of 291 restaurants worldwide with a MICHELIN Green Star. The MICHELIN Green Star is an annual award given exclusively to restaurants that combine culinary excellence with both outstanding ethical and sustainable policies. Each MICHELIN Green Star restaurant is different and operates in its own unique way. The common denominator is that each restaurant makes a difference to the world around them and acts as a role model for us all. Working with sustainable suppliers to minimise their carbon footprint and reduce or even eliminate waste through plastic and non-recyclable materials from their supply chain. Many work directly with growers, farmers and fishermen; forage in hedgerows and forests; grow plants and raise animals; and use regenerative methods such as trenchless vegetable gardens and successive cultivation of ground covers, sourcing of ingredients; the use of seasonal produce; the restaurant's carbon footprint; food waste systems; general waste disposal and recycling; resource management; and communication between the team and guests about the restaurant's approach to sustainability.