The story
Pane & Olio in Mons offers a focused exploration of Italian cooking inside a 45-square-meter brick-walled space managed by Chef Angelo Galasso. The self-taught cook traded a career at telecommunications firm Proximus for an apron, founding this intimate micro-restaurant in 2015. Born in Basilicata, he remains a member of the Fédération Italienne des Chefs and Euro-Toques while championing Slow Food principles. He imports produce straight from Italy to fuel a zero-waste philosophy that defines the kitchen. Guests watch plates assemble in the open kitchen, following a unique six-course itinerary that shifts weekly according to market freshness.
The kitchen highlights rare grains like Acquerello® rice, aged for years to preserve flavor, paired with five distinct Italian tomatoes such as San Marzano and Piennolo del Vesuvio in a vibrant risotto. Another signature reinterprets the Neapolitan scapece technique, marinating red tuna with steamed, tempura-fried, and flame-kissed courgettes finished with fresh mint. Slow-cooked traditions appear in the lo stracotto, where braised beef melts alongside a reduction of Aglianico del Vulture wine, smoky potato mousseline, and toasted cocoa flakes. Seasonal tours might also feature paccheri con le sarde from Palermo or a carpaccio dressed in the Harry's Bar Cipriani sauce.
With only fourteen covers, Pane & Olio operates by reservation only, ensuring a personalized rhythm for each service. The name recalls a childhood memory of dipping bread into olive oil, a gesture of simplicity that anchors the dining room's atmosphere. Wine selections traverse Italy's regions, offering natural harmonies for every course, while new botanical non-alcoholic pairings provide aromatic alternatives. Larger parties can book the entire space for private gatherings. Recognition from Le Fooding underscores how this modest venue on a country lane has become a destination for locals and visitors seeking authentic Italian gastronomy without pretense.
Recognition
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