Pane & Olio

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Is it a restaurant? A communal dining experience? Or a cooking show? This 45 m2 brick-walled UAP at the far end of a country lane has been enchanting Mons locals since 2015. Self-taught Angelo Galasso, originally from Basilicata in southern Italy, swapped working at Proximus for a chef’s apron. A believer in the Slow Food movement who sources products straight from Italy, he takes a zero-waste approach to his cuisine, which brings a large handful of guests on a six-step tour of the Boot, including the occasional celebrity. That evening: smoked mozzarella, radicchio and grape must; cheeky Milanese risotto; and beluga lentils boosted by a horseradish cream as appetizers; followed by a perfect œuf parfait, asparagus and guanciale camouflaged by a Parmesan mousse and citrus breadcrumbs; paccheri alla Vittorio in an incredible tomato, pecorino and basil sauce; slow-cooked Iberian pork tenderloin, crunchy vegetables, celery puree and a red wine sauce; before a wonderfully light chocolate ganache with a crème anglaise mousse; and an amaretto crème brûlée – which was unfortunately more tempting on paper than in taste. // Alain Maes

FEELING THIRSTY? Conventional transalpine wines: Malvasia from Basilicata Mater (€35 a bottle), Greco di Tufo, a Campania white from Mastroberardino (€37), a Nero-d’Avola from Feudi del Pisciotto (€49)…

PRICE: Menu €78, food and wine pairing €9-55.

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