A cosy, welcoming restaurant located in an open space near the Navigli in Milan, Tano Passami l’Olio (‘Pass me the oil’ in English) reflects in its name the great passion of its owner Gaetano Simonato: extra virgin olive oil.
Tano Passami L’olio in fact bases its light, creative cuisine on a wide range of select oils. Its pantry boasts somewhere in the region of forty extra virgin olive oils, which Tano personally selects year after year.
Menu specialities include Caramelized quail eggs on tuna mousse, tuna roe, raw tuna with mint oil, Crottin de Chevre with aromatic orange sugar glaze and Caldiff with balsamic vinegar and truffle, Raw fillet of beef in a delicate mustard cream and anchovies with St. Thomas beer ice cream and many other original dishes combining Tano’s creativity and chef Antonio Bigica’s experience.
The wine list boasts around 350 labels.