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"Tano passami l'olio", storia di uno chef stellato episode artwork

EPISODE · Mar 1, 2025 · 45 MIN

"Tano passami l'olio", storia di uno chef stellato

from "L'intervista" · host Radio Polis

Tano Simonato, quasi un predestinato, lui che nacque in un ristorante. La voglia di osare oltre gli schemi, lo porta a sperimentare. E poi viene folgorato sulla via di un frantoio dall'Olio Extravergine di Oliva.Nel 2008 arriva la stella Michelin. Seguono molti altri premi e riconoscimenti, tra cui quello di Miglior Tavola dell’Anno per la Guida Critica&Golosa 2015, di Paolo Massobrio e Marco Gatti, la stessa guida gli riconosce la corona Radiosa dal 2008 ad oggi. Miglior ristorante al mondo per A.I.R.O. (Associazione Internazionale Ristoratori dell’Olio) 2016.Inoltre molte le partecipazioni ad eventi all’estero con ITCHEF GVCI, tra cui ..: Mosca, Hong Kong, Dubai, Doha, Bahrain, Rotterdam, Amsterdam ecc. con riconoscimenti per il supporto dato alla cucina Italiana.giovannicertoma.it

Episode metadata supplied by the publisher feed · Published Mar 1, 2025

What this episode covers

Tano Simonato, quasi un predestinato, lui che nacque in un ristorante. La voglia di osare oltre gli schemi, lo porta a sperimentare. E poi viene folgorato sulla via di un frantoio dall'Olio Extravergine di Oliva.Nel 2008 arriva la stella Michelin. Seguono molti altri premi e riconoscimenti, tra cui quello di Miglior Tavola dell’Anno per la Guida Critica&Golosa 2015, di Paolo Massobrio e Marco Gatti, la stessa guida gli riconosce la corona Radiosa dal 2008 ad oggi. Miglior ristorante al mondo per A.I.R.O. (Associazione Internazionale Ristoratori dell’Olio) 2016.Inoltre molte le partecipazioni ad eventi all’estero con ITCHEF GVCI, tra cui ..: Mosca, Hong Kong, Dubai, Doha, Bahrain, Rotterdam, Amsterdam ecc. con riconoscimenti per il supporto dato alla cucina Italiana.giovannicertoma.it

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"Tano passami l'olio", storia di uno chef stellato

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Frequently Asked Questions

How long is this episode of "L'intervista"?

This episode is 45 minutes long.

When was this "L'intervista" episode published?

This episode was published on March 1, 2025.

What is this episode about?

Tano Simonato, quasi un predestinato, lui che nacque in un ristorante. La voglia di osare oltre gli schemi, lo porta a sperimentare. E poi viene folgorato sulla via di un frantoio dall'Olio Extravergine di Oliva.Nel 2008 arriva la stella Michelin....

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