Tano Passami L’Olio was born on October 31, 1995 by a passion that grew over time along with the desire to make cooking a constant search for improvement, combining innovation with timeless techniques.
The foundation of the restaurant is based upon extra virgin olive oil, both in cooking and cold, with guarantees of fragrance and cleanliness, and chooses olive oil in place of butter for most preparations.
Chef Tano Simonato prepares a transparent Raviolo made with Scottish water and whisky, with mousse of Scallops, coral and tomato tartare.
In this gourmet restaurant, one of Milan’s finest, the use of butter is almost banished, except to stir a few cold dishes, fried vegetables (onion, garlic, shallots and the like). Instead, olive oil is favored.
The wine list includes over 350 labels, not very high-sounding but try with good value for money. The room’s wall of oils it contains approximately 40, all of the year are the same as the previous year, because sadly some fail to maintain its quality, too prone to climate change.
Images courtesy of the restaurant.
Tano Passami L’Olio has been awarded the Fred Bollaci Enterprises Golden Palate Italia Certificate of Excellence!
Via Eugenio Villoresi, 16, 20143 Milano, Italy
+39 02 839 4139