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Davide Oldani
A collection of service plates and a minimalist cutlery rest complete the Cassina table designed by chef Davide Oldani.
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Upholstery Colour
01 Description
02 Dimensions
04 Technical sheet
05 Product care
06 Downloads
TYPES
Kit of service plate in water-repellent saddle leather in blue or taupe colour with stained black rim, and a cutlery rest in solid Canaletto walnut with natural finish.
MEASUREMENTS
Service plate 27 cm; cutlery rest 10 cm.
DESIGN BY
PRODUCT CARE AND MAINTENANCE
In this manual you will find some recommendations for the care and maintenance of your Cassina products.
The materials are divided into different categories; each one is accompanied by its own information sheet with instructions, preventative measures and methods for cleaning.
Downloads
Access 2D and 3D drawings, technical sheets, and complete documentation to explore every detail of our products.
Designed for professionals and those seeking in-depth information.
CONTENTS
DESIGNER
PRODUCTION YEAR
2025
D'O - Island is part of the tableware project designed by award-winning chef Davide Oldani for Cassina. Consisting of a service plate in water-repellent saddle leather and a cutlery rest in solid Canaletto walnut, the collection brings Cassina's iconic materials to the table in previously unseen shapes.
The service plates are designed to be combined into various shapes and echo the perimeter stitching found on some iconic Cassina furniture pieces. The cutlery rest is prism-shaped and has an elegant food-grade finish.
I CONTEMPORANEI
Davide Oldani
Davide Oldani, inventor of POP Cuisine - high quality, priced reasonably - opened his restaurant D’O in 2003 in Cornaredo, outside Milan, his home town. After just a year in business, the most authoritative culinary guides included him among the great chefs of Italian cuisine. He has received many accolades, including a Michelin star in 2004, the City of Milan’s Ambrogino d’oro in 2008 and, in 2013, he was invited to speak at Harvard about his experience as an entrepreneur following publication of a case history about his restaurant in the Harvard Business Review.