South and North meet at the table (Marcellus Tano S vs V) 
(la foto qui sopra è di
Roberto Granatiero )
In attesa di riprendere attivamente a scrivere sia per il blog che per il magazine del Mangione, mi diletto ad andare a cena fuori, lasciandomi tentare dai piaceri della tavola (e attentando, nel mentre, alla linea!).
Giovedì 27 maggio, presso il ristorante
Tano passami l'olio (di Tano Simonato), si è svolto uno dei più attesi eventi Lombard bloggers:
Marcello Valentino has been busy in the kitchen cooking star by Tano, showcasing the dishes, but revised in a Milanese. So
a spot of beans, much of the Mediterranean tradition, married with dignity missoltini lakes of Lombardy, the homemade spaghetti with raw shrimp in Mazara del Vallo shared the plate with a creamy Parmesan sauce and so on.
The room, pleasantly decorated, was crowded with people, all "fans" fond of Marcellus, but also some regular visitor to the house Simonato.
I, Anna Maria
with
husband and her friend Veronica in the second room we were in the bottom the local table spacious, comfortable home, an antique mirror to dominate the room, a bulletin board with grappa and oils, oils Tano, boundless patience of our waiter who have endured the constant click and my tripod to hold the camera , soft lighting and background music for all tastes, but never intrusive.
Marcellus Tano and alternated between the tables to pamper the customers, trying to capture the looks pleased and satisfied. A very good
Ribolla Yellow (of which - I apologize - I do not remember the name) has graced our dinner table.
The beginning, prepared by the good Tano, was promising: a delicate jelly flavored with tomato confit happily and a little ' pesto, and underlined by the choice of oil Tano. Undoubtedly fascinating parallel path to the discovery of new oil that whet the palate or simply enhance the natural flavor of certain preparations: Tano, in that, it was our teacher and mentor throughout the evening.
suffered as a result, there have been a dish of anchovies warbler with a citrus sauce and saffron, caramelized onions and taste of toasted couscous: the flavors begin to be more determined and I feel the hand of Marcello, who embraces the flavors Tano.
It 's the time of stained beans, prince of poor Sicilian cuisine: here you feel signing Marcello strong and the flavors become more determined, more recognizable. The presence of missoltino not bother, while the orange and the smell of fennel intoxicate the mind ...
without giving us time to recover from the pleasure of the beans, the salad arrives from Palermo to Milan for a walk: to eat in one bite, starting from orange and oil, surpassing the fennel, and ending with anchovies covered from the nose.
Pause for reflection and exchange of views and Marcellus arrive, looking straight into his eyes tells me: "I want to see you face!"
still incredulous for goodness plate, we are literally overwhelmed by the flavor of the second dough: rings with Sicilian sardines Pauline cloud of grana to the licorice and fennel flowers. In my view, the preparation most exciting of the evening itself had all the historical memory of Sicily and felt really at home ... A little 'as when Ego tastes the ratatouille and sees herself little here I have been struck and a few tear of emotion crossed his face.
A long wait for the pig on a bed of spicy cabbage, reduction of red Lombard, citrus sauce and smoked potato pie, but well rewarded by the taste of the dish. Veronica will be hit by this other dish as well io devo dire che avrei strizzato l'occhio se mi avessero proposto un'altra porzione. Il maialino era delicatissimo e morbido, cotto da manuale a bassa temperatura e accompagnato da un'ottima verza.
A chiudere la serata due dessert, scoprirò più tardi che solo uno dei due è di Marcello, mentre l'altro è un cavallo di battaglia di Tano: parfait di pistacchi di Bronte con blassa di fondente e pistacchi caramellati, cannoli croccanti di mandorla con mousse di ricotta, limone candito in crema di agrumi e marmellata di mandorle.
Tutto ottimo, tutto irripetibile (ma speriamo invece di poter ripetere presto!), in una bella location, lulled by the good host and chef Marcello that deserves attention and all the success they are getting.
Thanks friends: it was a wonderful evening.
still a beautiful picture and Marcellus Tano, presumably taken by Mimma, wife of Marcellus.
Finally, me and Anna Maria complacent in the evening.
While Lippi leaves with disappointment to the cook of the National boys from first grade to eighth grade celebrate the beginning of the CRE from Clusone Title upside. 
