{"id":7372,"date":"2018-02-17T15:14:50","date_gmt":"2018-02-17T15:14:50","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?page_id=7372"},"modified":"2018-03-10T14:18:28","modified_gmt":"2018-03-10T14:18:28","slug":"chefemaitrelab-tano-simonato-tano-passami-lolio-milano","status":"publish","type":"page","link":"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-tano-simonato-tano-passami-lolio-milano\/","title":{"rendered":"Tano Simonato &#8211; Tano passami l&#8217;olio, Milano"},"content":{"rendered":"<div class=\"5b9f9fcabed12e1b7386184972120b4d\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<script>\r\n  (adsbygoogle = window.adsbygoogle || []).push({\r\n    google_ad_client: \"ca-pub-2794626404475357\",\r\n    enable_page_level_ads: true\r\n  });\r\n<\/script>\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7362\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/?attachment_id=7362\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-25.jpeg?fit=627%2C610&amp;ssl=1\" data-orig-size=\"627,610\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-25.jpeg?fit=300%2C292&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-25.jpeg?fit=627%2C610&amp;ssl=1\" class=\"myFoto aligncenter wp-image-7362 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-25-300x292.jpeg?resize=300%2C292\" alt=\"\" width=\"300\" height=\"292\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-25.jpeg?resize=300%2C292&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-25.jpeg?w=627&amp;ssl=1 627w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><br \/>\nLo chef Tano Simonato nasce a Milano, il 5 giugno 1955.<br \/>\nInizialmente si avvicina alla cucina per necessit\u00e0, quando, all\u2019et\u00e0 di 15 anni, rimasto orfano del padre, deve occuparsi dei suoi fratelli minori, mentre la madre lavora nel ristorante di famiglia. Scopre cos\u00ec una grande passione.<br \/>\nTuttavia, esigenze familiari e un\u2019idea di cucina innovativa, forse un po\u2019 in anticipo sui tempi e comunque in contrasto con quella prettamente tradizionale della madre, lo portano invece a dedicarsi, per ben 17 anni, all\u2019attivit\u00e0 di barman.<br \/>\nLa sua vera vocazione, in questo periodo, non \u00e8 comunque dimenticata n\u00e9 messa da parte: approfitta di ogni occasione per imparare e fare esperimenti, spesso con grande successo, anche se per lo pi\u00f9 per un pubblico di amici.<br \/>\nIl punto di svolta, nel 1991, \u00e8 la scoperta dell\u2019olio extra vergine d\u2019oliva e delle sue straordinarie qualit\u00e0. Inizia cos\u00ec a delinearsi nella sua mente un\u2019idea precisa, una filosofia, del tipo di cucina che intende realizzare.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7363\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/?attachment_id=7363\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-26.jpeg?fit=672%2C782&amp;ssl=1\" data-orig-size=\"672,782\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-26.jpeg?fit=258%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-26.jpeg?fit=640%2C745&amp;ssl=1\" class=\"myFoto aligncenter wp-image-7363 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-26-258x300.jpeg?resize=258%2C300\" alt=\"\" width=\"258\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-26.jpeg?resize=258%2C300&amp;ssl=1 258w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-26.jpeg?w=672&amp;ssl=1 672w\" sizes=\"(max-width: 258px) 100vw, 258px\" data-recalc-dims=\"1\" \/><br \/>\nL\u2019obiettivo \u00e8 dare leggerezza, eleganza e digeribilit\u00e0 alle preparazioni.<br \/>\nDecide che \u00e8 indispensabile, innanzitutto, abbandonare burro, cipolle, aglio, soffritti e, in generale, tutto ci\u00f2 che porta solo pesantezza ai piatti.<br \/>\nLo strumento che permette di fare tutto questo, senza rinunciare al gusto, ma anzi esaltandolo, \u00e8 proprio l\u2019olio evo. Unito a cotture volte ad esaltare le potenzialit\u00e0 e a preservare tutte le propriet\u00e0 nutrizionali degli alimenti.<img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7444\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-tano-simonato-tano-passami-lolio-milano\/image-2974\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-78.jpeg?fit=640%2C480&amp;ssl=1\" data-orig-size=\"640,480\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-78.jpeg?fit=300%2C225&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-78.jpeg?fit=640%2C480&amp;ssl=1\" class=\"myFoto aligncenter wp-image-7444 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-78-300x225.jpeg?resize=300%2C225\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-78.jpeg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-78.jpeg?w=640&amp;ssl=1 640w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><br \/>\nSegue un periodo di ricerche e studi, principalmente da autodidatta, sulle materie prime, sulle tecniche per valorizzarle nel modo migliore e sul modo di utilizzarle per creare abbinamenti che tendano sempre verso un ideale di equilibrio ed armonia.<br \/>\nApre finalmente il suo ristorante nel 1995, in un piccolo locale in via Vigevano, per poi trasferirsi dal 2006 nell\u2019attuale sede di via Villoresi 16.<br \/>\nNel 2008 arriva la stella Michelin. Seguono molti altri premi e riconoscimenti, tra cui quello di Miglior Tavola dell\u2019Anno per la Guida Critica&amp;Golosa 2015 di Paolo Massobrio e Marco Gatti.<img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7445\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-tano-simonato-tano-passami-lolio-milano\/image-2975\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-79.jpeg?fit=640%2C427&amp;ssl=1\" data-orig-size=\"640,427\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-79.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-79.jpeg?fit=640%2C427&amp;ssl=1\" class=\"myFoto aligncenter wp-image-7445 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-79-300x200.jpeg?resize=300%2C200\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-79.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-79.jpeg?w=640&amp;ssl=1 640w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><br \/>\nMiglior ristorante al mondo per A.I.R.O. 2016.<br \/>\nDice di se: \u201cGli ingredienti principali della mia cucina sono creativit\u00e0, ricerca e professionalit\u00e0. Ma devono essere sempre conditi da tanta passione e duro lavoro, altrimenti si fa poca strada. Oggi, dopo 40 anni che mi occupo di cucina, posso dire senza nessuna incertezza che in questo ambito non sei mai arrivato, perch\u00e9 domani c\u2019\u00e8 sempre qualcosa di nuovo da imparare\u201d.<img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7364\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/?attachment_id=7364\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-27.jpeg?fit=720%2C817&amp;ssl=1\" data-orig-size=\"720,817\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-27.jpeg?fit=264%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-27.jpeg?fit=640%2C726&amp;ssl=1\" class=\"myFoto aligncenter wp-image-7364 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-27-264x300.jpeg?resize=264%2C300\" alt=\"\" width=\"264\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-27.jpeg?resize=264%2C300&amp;ssl=1 264w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-27.jpeg?w=720&amp;ssl=1 720w\" sizes=\"(max-width: 264px) 100vw, 264px\" data-recalc-dims=\"1\" \/><\/p>\n<p>&nbsp;<\/p>\n<h3 style=\"text-align: center;\"><a href=\"http:\/\/www.tanopassamilolio.it\/\"><span style=\"color: #0000ff;\"><strong>Tano passami l&#8217;olio<\/strong><\/span><\/a><\/h3>\n<p>Il locale \u00e8 in sintonia con lo stile della cucina: soft, caldo e moderato, una buona accoglienza da parte di mia moglie Nadia, dalla collaboratrice e da me , mettono subito a proprio agio gli ospiti, che poco dopo credono di essere a casa propria.<br \/>\n<img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7365\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/?attachment_id=7365\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-28.jpeg?fit=1480%2C710&amp;ssl=1\" data-orig-size=\"1480,710\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;2.8&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;iPhone 4&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1315588339&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;3.85&quot;,&quot;iso&quot;:&quot;80&quot;,&quot;shutter_speed&quot;:&quot;0.00058788947677837&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-28.jpeg?fit=300%2C144&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-28.jpeg?fit=640%2C307&amp;ssl=1\" class=\"myFoto aligncenter wp-image-7365 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-28-300x144.jpeg?resize=300%2C144\" alt=\"\" width=\"300\" height=\"144\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-28.jpeg?resize=300%2C144&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-28.jpeg?resize=768%2C368&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-28.jpeg?resize=1024%2C491&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-28.jpeg?w=1480&amp;ssl=1 1480w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-28.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p style=\"text-align: center;\">Via Villoresi, 16 ang. via Pastorelli<br \/>\nMilano<\/p>\n<p style=\"text-align: center;\">Tel.: 02\/8394139<br \/>\nFax: 02\/83240104<br \/>\nMobile: 392 2603777<\/p>\n<p style=\"text-align: center;\">Mail: <span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"tano@tanopassamilolio.it\">tano@tanopassamilolio.it<\/a><\/span><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.facebook.com\/tanosimo10\/\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7591\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-raffaele-de-mase-flora-restaurant-roma\/image-3048\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?fit=512%2C512&amp;ssl=1\" data-orig-size=\"512,512\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?fit=512%2C512&amp;ssl=1\" class=\"aligncenter wp-image-7591\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10-300x300.png?resize=80%2C80\" alt=\"\" width=\"80\" height=\"80\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?w=512&amp;ssl=1 512w\" sizes=\"(max-width: 80px) 100vw, 80px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.instagram.com\/tanopassamilolio_tanosimonato\/\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7630\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-daniele-ciaccio-assaggia-roma\/image-3056\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?fit=2000%2C2000&amp;ssl=1\" data-orig-size=\"2000,2000\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?fit=640%2C640&amp;ssl=1\" class=\"aligncenter wp-image-7630\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11-150x150.png?resize=75%2C75\" alt=\"\" width=\"75\" height=\"75\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?resize=1024%2C1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?w=2000&amp;ssl=1 2000w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?w=1920&amp;ssl=1 1920w\" sizes=\"(max-width: 75px) 100vw, 75px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<div class=\"display-posts-listing\"><div class=\"listing-item\"><a class=\"image\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/03\/10\/tano-simonato-conchigliette-di-stigliano-mantecate-con-olio-evo-in-crema-duovo-burrata-e-grana-padano-ris-36-mesi-crumble-di-filetto-di-vitello-rosa-e-tartufo-bianchetto-di-ferrara\/\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-113.jpeg?resize=150%2C150&amp;ssl=1\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-113.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-113.jpeg?zoom=2&amp;resize=150%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-113.jpeg?zoom=3&amp;resize=150%2C150&amp;ssl=1 450w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-attachment-id=\"9524\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/03\/10\/tano-simonato-conchigliette-di-stigliano-mantecate-con-olio-evo-in-crema-duovo-burrata-e-grana-padano-ris-36-mesi-crumble-di-filetto-di-vitello-rosa-e-tartufo-bianchetto-di-ferrara\/image-3763\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-113.jpeg?fit=480%2C321&amp;ssl=1\" data-orig-size=\"480,321\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-113.jpeg?fit=300%2C201&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-113.jpeg?fit=480%2C321&amp;ssl=1\" \/><\/a> <a class=\"title\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/03\/10\/tano-simonato-conchigliette-di-stigliano-mantecate-con-olio-evo-in-crema-duovo-burrata-e-grana-padano-ris-36-mesi-crumble-di-filetto-di-vitello-rosa-e-tartufo-bianchetto-di-ferrara\/\">Tano Simonato : Conchigliette di Stigliano mantecate con olio evo in crema d\u2019uovo, burrata e Grana Padano ris. 36 mesi, crumble di filetto di vitello rosa e tartufo bianchetto di Ferrara.<\/a> <span class=\"excerpt-dash\">-<\/span> <span class=\"excerpt\">Ricetta creata da Tano Simonato, chef e patron del ristorante stellato milanese \"Tano Passami l'Olio\", con Pasta di Stigliano, una&hellip; <span class=\"excerpt-more\">...<\/span><\/span><\/div><\/div>\n<!--CusAds0-->\n<div style=\"font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;\"><\/div>","protected":false},"excerpt":{"rendered":"<p>Lo chef Tano Simonato nasce a Milano, il 5 giugno 1955. Inizialmente si avvicina alla cucina per necessit\u00e0, quando, all\u2019et\u00e0 di 15 anni, rimasto orfano del padre, deve occuparsi dei [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":7362,"parent":6441,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"jetpack_post_was_ever_published":false,"footnotes":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Tano Simonato - Tano passami l&#039;olio, Milano - #ChefeMaitreLab<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-tano-simonato-tano-passami-lolio-milano\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tano Simonato - Tano passami l&#039;olio, Milano - #ChefeMaitreLab\" \/>\n<meta property=\"og:description\" content=\"Lo chef Tano Simonato nasce a Milano, il 5 giugno 1955. Inizialmente si avvicina alla cucina per necessit\u00e0, quando, all\u2019et\u00e0 di 15 anni, rimasto orfano del padre, deve occuparsi dei [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-tano-simonato-tano-passami-lolio-milano\/\" \/>\n<meta property=\"og:site_name\" content=\"Il Blog di chef&amp;ma\u00eetre\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/groups\/salaecucina\" \/>\n<meta property=\"article:modified_time\" content=\"2018-03-10T14:18:28+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-25.jpeg?fit=627%2C610&ssl=1\" \/>\n\t<meta property=\"og:image:width\" content=\"627\" \/>\n\t<meta property=\"og:image:height\" content=\"610\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@ChefMaitre\" \/>\n<meta name=\"twitter:label1\" content=\"Tempo di lettura stimato\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minuti\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-tano-simonato-tano-passami-lolio-milano\/\",\"url\":\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-tano-simonato-tano-passami-lolio-milano\/\",\"name\":\"Tano Simonato - Tano passami l'olio, Milano - #ChefeMaitreLab\",\"isPartOf\":{\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-tano-simonato-tano-passami-lolio-milano\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-tano-simonato-tano-passami-lolio-milano\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-25.jpeg?fit=627%2C610&ssl=1\",\"datePublished\":\"2018-02-17T15:14:50+00:00\",\"dateModified\":\"2018-03-10T14:18:28+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-tano-simonato-tano-passami-lolio-milano\/#breadcrumb\"},\"inLanguage\":\"it-IT\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-tano-simonato-tano-passami-lolio-milano\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"it-IT\",\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-tano-simonato-tano-passami-lolio-milano\/#primaryimage\",\"url\":\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-25.jpeg?fit=627%2C610&ssl=1\",\"contentUrl\":\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-25.jpeg?fit=627%2C610&ssl=1\",\"width\":627,\"height\":610},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-tano-simonato-tano-passami-lolio-milano\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.chefemaitre.com\/blog\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"chef&amp;ma\u00eetre LAB\",\"item\":\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Tano Simonato &#8211; Tano passami l&#8217;olio, Milano\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/#website\",\"url\":\"https:\/\/www.chefemaitre.com\/blog\/\",\"name\":\"Il Blog di chef&amp;ma\u00eetre\",\"description\":\"L&#039;idea nasce da Massimiliano De Stefano, il fondatore di chef&amp;ma\u00eetre, un brand registrato. 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