Tano, pass me the oil- achievable dream.
Milan ...
Navigli area ... ...
... this is where my first taste comes to life in a starred restaurant.
Tano ...
... pass me the oil!
pass five minutes before entering, the air is cold, but it does not matter.
Under the small teaches softly lit
stands a majestic "T" ...
... and after that it all begins.
breath and unaware of what will be, ring the bell.
"I have an appointment with Mr. Simon," referring to the maitre of the room, that makes me sit politely ask you to wait a few minutes.
good, I say to myself, I'll have a moment to admire the environment through the eyes of a child on the playground, without anybody noticing.
Here, perhaps too soon, I do not know if I am ready, the idea was ...
... call the chef Simonato, make an appointment, ask questions about my blog and a recipe with pictures to it.
Light!
I remember my job interview, about three years ago, Danilo Ange ...
had a fifa ...
... and I was reliving that moment.
I do not know how he would react Tano after my request, plus pure please!
Anyway ...
He apologizes for the cigar, which promptly lights up upon entering the smoking room.
We settle in the living room and asks me what I need.
The project of establishing all of the blog and asked me to repeat the name,
"Cooking makes the best people," I reply with pride 32-tooth smile that disappears after her " But are you sure? "
is not the first to tell me.
rightly pointed out to me the difference between cooking at home for friends and family and do it professionally, is not always as relaxing as it sounds.
Fortunately it does not matter, ok for the photo, ok for the recipe!
I'm amazed ...
... we really wanted so little?
No time to this last question and I Tano points out that not all chefs are willing to provide recipes and photos, without receiving any assistance.
A bit like the idea, a bit '...
a bit ... '...
a bit ... '...
a bit ... 'is just a person available, and then Grants recipe and photos.
No more requests from me, invites me to look around the restaurant.
I am fascinated by its nature spontaneous and friendly, his passion for a cuisine based on seasonal ingredients, to take the best of every spice, any scent, any fruit, any cut of meat or fish, from every drop of oil
(especially from every drop of oil) ...
... and how to marry the elements into a harmonious symphony. Just as a sculptor clay enhances the shape of a face, as a maker turns the wood into a violin, as well as a chef Tano realized that the simplicity of the products is a sophisticated taste and content superfine.
I move in its small spaces and cozy, where he is the king and his wife the queen, but in a castle where you feel "accepted" among the silver, because he takes you with a smile and his speech "Milan" by telling his dishes and his philosophy.
The kitchen is a brigade of young people who love Tano forward for their craft and practice of customer care and the food itself.
show me pink powder of shells, corals and how was the collection of oils.
There is the fireman's hat and an old film Totò gramophone to act as a smoking lounge in the atmosphere,
there is a desire to return to be telling more stories and to sample the 20 course that you are here (which I will tell you the next episode), each transcribed with his first invention.
A corner of Milan and Milan is the most beautiful and most especially good.
Hello Tano
