“Gelato is, first of all, a cold sauce, and sauces are the foundation of great cuisine. In my recipes, I use gelato to balance contrasts: if I have a hot and crunchy preparation, for example, I’ll add a soft and cold one. Ingredients are essential with gelato, but so is how you work them. What transforms a sauce into great Italian gelato is the batch freezing step. I’m a gelato lover myself, so I wanted to use the best tools, and the best for me was Carpigiani.”

Davide Oldani, the creator of Cucina POP - high quality and accessibility - opened his restaurant D'O, in 2003, in his hometown of Cornaredo, near Milan. One year after opening, the world's most authoritative food guides counted him amongst the greatest chefs of contemporary Italian cuisine. Prior to opening D'O, he worked with Gualtiero Marchesi, Albert Roux, Alain Ducasse and Pierre Hermé.
Davide Oldani is a gelato ambassador since 2016. Carpigiani featured some of his talks and special lessons during exhibitions and seminars.