Since 2012, Milan Food Week has been much more than an event for me. It has become a laboratory of ideas , a place where cooking, storytelling, and relationships intertwine. Each edition has been a new opportunity to challenge myself, experiment, create innovative formats, and share my vision of food.
Inauguration with Davide Oldani: an unforgettable lesson
It all started with a call that doesn’t come around every day: to work alongside Davide Oldani during the inauguration of Milan Food Week. A stimulating and highly informative challenge: Federico Quaglia—my kitchen assistant—and I went to his historic restaurant in San Pietro all’Olmo for a private lesson on his iconic “Zafferano e Riso” (Saffron and Rice).
A dish that appears simple yet embodies the entire D’O philosophy : balance, essentiality, and rigor. No soffritto, no wine. Just a few thoughtful, calibrated, almost meditative gestures. The creaminess comes from minimal stirring, while the acidic note surprises thanks to the white wine vinegar. It was a fundamental learning moment, not only for technique, but for the way of looking at food as a form of thought, to be constructed with passion and rigor .
Creating this dish with Oldani during the official opening of the event was a true honor for me. And it encouraged me to believe even more in the communicative power of cuisine.
Four-handed showcooking: between taste, aesthetics, and storytelling
4 times good, 4 times beautiful:
During another event, I presented “4youfood” : a cooking show dedicated to the launch of my first food blog, designed to combine flavor, visual storytelling, and creativity. Together with Federico Quaglia, we cooked four recipes specially created for the occasion, drawing inspiration from the cuisine of great chefs like Davide Scabin—gazpacho, tartare, gnocchetti, and a dessert dedicated to Milan—with the aim of telling stories, cities, and memories through the food.
An emotional journey, as only cuisine can be, where flavors become words and stories.
The B-side of food: the beauty of sustainability
In collaboration with Lisa Casali , an expert in sustainable cuisine and a pioneer of eco-food, we put two opposing but complementary visions to the test.
Starting with the same ingredients, I focused on the aesthetics and visual impact of the dish, while she developed a zero-waste version, showcasing every part of the food.
Moderated by Davide Oltolini, it was a genuine exchange between form and content, reflecting on what “cooking” really means today.
Events at the Carlyle Hotel: brunch, cooking demonstrations, and local specialties
In 2013 I brought my projects to the heart of Brera , at the Carlyle Hotel, with a series of themed events: signature brunches, sustainable showcookings and narrative dinners.
That same year, at the Lago apartment in Brera, I talked about rice and coffee:
Together with Mary Mauro, CEO of 7Gr, we invited participants to reflect on the authenticity of the ingredients through guided tastings and “real” dishes, without filters or excesses: rice paired with coffee powder.
One of the many ways to tell the story of a region through the language of flavors, highlighting its roots and potential.
The Taste Revolution, my book on using extraction in the kitchen , published by Mondadori
In May 2017, at the foot of Milan’s Sforza Castle, a storycooking session centered on my book “The Revolution of Taste,” published by Mondadori. We chatted about my years of research into cold extraction and its applications in cooking techniques.
Give voice to my recipes
In 2019 I launched my first audiobook: “Listening to the Kitchen” .
A project that literally gives voice to recipes. I’ve combined words, sounds, and cooking to create a sensory experience that’s enjoyed not only with the mouth and eyes, but also with the ears.
Milan Food Week has always been – and continues to be – a place for experimentation, networking, and growth.
An experience that renews its meaning every year, thanks also to encounters like the one with Davide Oldani: the kind that change your perspective… and your palate.
