The story of the picturesque restaurant “Tano Passami L’Olio” begins a long time ago, as a shapeless feeling in the soul of the child Tano (Gaetano Simonato). And what a fantastic journey Tano has gone through to earn his success today!
But let’s start with the beginning. As often happens, childhood experiences influence the course of our life, to some extent. And Tano discovered his passion for cooking as a child, inspired by his mother, who worked as a cook. Remaining fatherless at a young age, Tano had to take care of his three younger brothers, while his mother and older sister worked to support the family.
But when it came to the art of cooking, Tano and his mother didn’t see eye to eye, since she regarded his views as too modern. So, he did not pursue his passion right away, choosing instead to work as a bartender for 17 years. It was during October, 1995 when Tano’s dream finally came true, and he opened his own restaurant Tano Passami L’Olio in Milan, his hometown.
Now, to understand what inspired the name of the place, you must know that Gaetano Simonato absolutely loves the Extra Virgin Olive Oil. And so, he decided to pay homage to this “love” for Olive Oil and named his restaurant “Tano Passami L’Olio” (Tano pass me the oil).
I don’t know about most people, but I can tell you for sure that I cannot tell the difference (to some extent) between one olive oil and another. And that is why for me it is almost incredible that in Tano Passami L’Olio restaurant there are at least 50 kinds of olive oils! And Tano uses them all! He is very adamant when it comes to using butter for cooking (with very few exceptions and always cold), or cream which is a forbidden subject (no way to find any in his kitchen).
The main ingredient and the star of Tano’s creativity is the olive oil. His purpose is to preserve as much as possible the original flavours of the elements, and adds the raw olive oil more like a rare spice on the finished plate, creating experiences rather than just food.
But the real recognition, the one that filled Tano’s heart with pride, was the moment when his mother came into the restaurant, tasted his food and finally acknowledged him for the great chef he has always been. Recently, Gaetano Simonato decided to change the location of the restaurant, moving it into a bigger place (up to 38 seats) in Via Petrarca 4, Milan. Usually, a location change would present the customers with a challenge, but Tano does not have to worry. The ones who were enchanted by his recipes would follow him till the end of the world!
The intimate atmosphere of the restaurant is completed by the sophisticated touch of the exquisite art of the talented artist Davide Foschi. He is the founder of a new artistic current, Metateismo or the New Renaissance, and he was invited to Fiera di Novegro with the project Art-food presenting the “Manifesto per una Cucina Metateista Del Nuovo Rinascimento” (Poster for a New Renaissance Metateist Kitchen). And there is no wonder why the two chose to join forces to collaborate for the opening of an already successful concept: Tano Passami L’Olio restaurant.
Gaetano Simonato’s restaurant is a symbol of excellence and complete skill set, serving the mission of always finding ways in which food reflects the true nature of the ingredients used. Tano Passami L’Olio is a precious gem in the heart of Milan but also spot you cannot miss, to experience the supremacy of another memorable Made in Italy meal.
Enjoy even more @ Tano Passami l’Olio
by Claudia Ciclovan
