restaurant

IN THE KITCHEN IN UN POSTO A MILANO

If you are looking for a restaurant that offers seasonal food, suggestions for vegetarians and vegans, quality ingredients, dishes from the Italian tradition (reinterpreted now and again) in Milan, then un posto a Milano is the place for you.

Our kitchen, under Chef Nicola Cavallaro, only uses fresh and local products, organic when possible.

Thanks to attentive and continuous research, we select products and ingredients from small and medium sized Italian farms, which use ethical and sustainable production methods for the well-being of man and animals, and the protection of the surrounding environment.
We are the first promoters of their work, which we support and share,  through the story that we tell on the menu, in the spaces of the cascina, in the activities we organize during the year and also here on our website in the section of the “REAL FOOD MILE.

LUNCH: 12.30 p.m. – 2.30 p.m.

During the week there are different dishes each day and in the weekends the choice is à la carte.

From Tuesday to Friday: 12.30 p.m. – 2.30 p.m.

> light menu > € 15

Tasting of starter + first or second course as preferred + water + coffee + cover charge

> tasting menu > € 20

First course + second course + water + coffee + cover charge

bread, focaccia and breadsticks all home-made with organic flours

Sunday: from 12.30 p.m. to 3.00 p.m.

DINNER: 7.30 p.m. – 11 p.m.

You can only order à la carte

From Tuesday to Sunday: 7.30 p.m. – 11 p.m.

To book a table at un posto a Milano restaurant please write us (info@unpostoamilano.it) or call us (02/5457785).

THE MENU FROM the 29TH of NOVember

bread and water

COVER CHARGE - BREAD AND BREADSTICKS € 2
The bread is made every morning in our kitchen or by the Grazioli Bakery in Legnano (Milan). It rises naturally, with mother yeast, stone-ground flour and pure sea salt.
Contains GLUTEN / It may contain traces of MILK, products with milk, EGGS, PEANUTS, SOY, NUTS, SOLPHITES, SESAME (bread “Nero di Sicilia)

We make the breadsticks every morning, with stoneground organic flour.
Contain GLUTEN / May contain SESAME, NUTS.
WATER €0
The water is from the Milan water supply and has undergone a special purification process.

babies

SOFT POLENTA AND PDO PARMIGIANO REGGIANO € 3 (veggie)
Contains LACTOSE
PUREE OF SEASONAL VEGETABLES 3 € (vegan)
Contains CELERY
ORGANIC SEASONAL FRUIT 3 € (vegan)

children

SHORT RIGATONI HOMEMADE WITH ORGANIC FLOURS € 6
Short rigatoni handmade in our kitchen with stone-ground organic flours from Mulino Marino, Cossano Belbo (Cuneo). Served with Bolognese meat sauce (ragù) - with meat selected for us by Macelleria Oberto in Roddi (Cuneo) - or with tomato sauce, or with extra-virgin olive oil from Pianogrillo organic farm in Chiaramonte Gulfi (Ragusa) and PDO Parmigiano Reggiano aged for 24 months at Gennari cheese factory in Collecchio (Parma).
Contains GLUTEN
CHICKEN BREAST CUTLET € 10
Cutlet made with chicken breast from Fattoria La Fornace, Montechiaro d’Asti, served with potatoes and salad from Corbari organic farm in Cernusco sul Naviglio (Milan).
Contains EGG, GLUTEN
BREAD AND SEASONAL VEGETABLE BALLS € 8 (veggie)
Bread balls, homemade with stone-ground organic flours from Mulino Marino in Cossano Belbo (Cuneo) and seasonal vegetables from Corbari organic farm in Cernusco sul Naviglio (Milan), served with roast potatoes and ciapasù sauce.
Contains CELERY, EGG, GLUTEN

HORS D’OEUVRES

Dishes which come from our Chef’s imagination and which follow and reinterpret Italian flavours and seasonal ingredients.

MIXED HORS D’OEUVRES FOR TWO € 22
Four Chef choices, according to the day’s ingredients. Vegetarian version also available.
Please ask our waiting staff for allergen information
OYSTERS, HENDRICK’S GIN, CUCUMBER AND APPLE SORBET € 15
Three oysters marinated in Hendrick’s Gin, served with a sorbet of cucumber and organic apple from Bioinvio in Vittoria (Ragusa). From a recipe by our Chef dating (far) back to 2008.
Contains FISH
TSARSKAYA OYSTERS AU NATUREL € 4 each
Despite its Breton origin, this variety of oysters, served au naturel, owes its name to the Tsars’ strong penchant for them. For more than a century, these oysters have been grown by the same producers that pass on this tradition from one generation to the next.
Contains FISH
EASTERN SAÒR € 10
Fresh sardines, selected for us by the longestablished Zermini fish shop (Milan), breaded, fried, marinated with onion and ginger, reduced with apple vinegar, and served with fair-trade organic raisins by La Chinata, Plasencia (Cáceres) and fresh pine nuts.
Contains FISH, SULFITES, NUTS (pine nuts), GLUTEN
COTECHINO € 12
Cotechino (large pork sausage) from Bazza salami factory in Terrassa Padovana, cooked at low temperature and served with a mustard sauce and a salad of organic lentils from Spello (Perugia) with seasonal vegetables from Corbari organic farm in Cernusco sul Naviglio (Milan) and mint.
Contains CELERY, MUSTARD
CULATELLO DOP € 19
80 g of Culatello di Zibello DOP (cured pork meat) from Podere Cadassa in Colorno (Parma), a Slow Food Presidium, served with pickled mixed vegetables.
Contains CELERY, SULFITES
A CUP OF BROTH € 4
Broth made with beef selected for us by Macelleria Oberto in Roddi (Cuneo) and capon from La Fornace farm in Montiglio Monferrato (Asti).
Contains CELERY, MUSTARD
BOILED MEAT WITH PARSLEY SAUCE AND BEETROOT AND PUMPKIN KETCHUPS € 14
Boiled beef tongue and pork (cappello del prete) selected for us by Macelleria Oberto in Roddi (Cuneo), capon from La Fornace farm in Montiglio Monferrato (Asti) and cotechino (large pork sausage) from Bazza salami factory in Terrassa Padovana, structured in a terrine with old-time flavors and served with three different sauces.
Contains MUSTARD, CELERY
RAW FASSONA BEEF WITH PARMIGIANO REGGIANO AND ARTICHOKE SALAD € 14
Piedmontese Fassone beef selected for us by Macelleria Oberto in Roddi (Cuneo) served with artichokes and PDO Parmigiano Reggiano aged for 24 months at Gennari cheese factory in Collecchio (Parma).
Contains MUSTARD

platters

Fresh cheeses and artisan cold cuts from farms which respect the rhythm of nature. Our selection also includes gluten- and lactose-free ideas.

COLD CUTS € 14
Artisan salami, coppa (pork neck) and pancetta arrotolata (rolled pork belly) from Bazza in Terrassa Padovana, a traditional Venetian salami factory that produces cured meats without additives and preservatives.
LOMBARD CHEESES € 13 (veggie)
A selection of Lombard cheeses that changes every week, served with fruit compote. Please ask our waiting staff for further details.
Contains MILK
PICKLED VEGETABLES € 5 (vegan)
A homemade dish: cauliflower, white celery, celeriac, carrot, fennel, yellow and red pepper blanched and preserved in oil and vinegar.
Contains CELERY, SULPHITES

artisan pasta

The flours are organic, the recipes traditional and the creativity is of the Chef, Nicola Cavallaro.

CASERECCE WITH BROCCOLI PESTO, ANCHOVIES, LEMON AND CRISPY PINE NUTS € 12
Pasta homemade with stone-ground organic flours from Mulino Marino in Cossano Belbo (Cuneo), served with broccoli pesto, anchovies, candied peel of organic lemon from Bioinvio in Vittoria (Ragusa) and crispy pine nuts.
Contains FISH, GLUTEN, NUTS (pine nuts)
CAPPELLETTI IN BRODO € 14
Handmade cappelletti (stuffed pasta) from La Sfoglia artisan pasta factory, Reggio Emilia, served in beef and capon broth.
Contains CELERY , MILK
TAGLIATELLE WITH BOLOGNESE MEAT SAUCE € 12
Egg pasta homemade in our kitchen with stone-ground organic flours from Mulino Marino in Cossano Belbo (Cuneo) and organic eggs from Bargero farm in Carbonate (Como) served with traditional Bolognese sauce (ragù) made with meat selected for us by Macelleria Oberto in Roddi (Cuneo).
Contains EGGS, GLUTEN, CELERY, MILK
CHESTNUT RAVIOLI STUFFED WITH ARTICHOKES AND PARMIGIANO CHEESE € 13 (veggie)
Chestnut flour pasta stuffed with artichokes and Parmigiano cheese, handmade by La Sfoglia artisan pasta factory, Reggio Emilia, seasoned with cheese from Centro della Mozzarella artisan cheese factory in Milan, pepper and chestnuts.
Contains GLUTEN, MILK
VEGAN SOUP OF THE DAY € 9
A different soup every day, depending on the daily availability of vegetables.
Please ask our waiting staff for allergen information
PASTA OF THE DAY
Please ask our waiting staff for allergen information

fish and meat

We choose meat and fish from farms that follow non-intensive and sustainable practices for the health of people, animals and the protection of the environment.

BEIJING-PADUAN GOOSE € 19
Goose leg with 5 Chinese spices, cooked in Paduan style and served with broccoli purée, Piemonte IGB hazelnuts from Adriano Marco e Vittorio farm in Alba (Cuneo) and pak choy, a variety of cabbage widely used in the Far East.
Contains NUTS
FASSONE BEEF STEAK € 55/KG (for 2 people)
Piedmontese Fassone beef steak selected for us by Macelleria Oberto in Roddi (Cuneo) with roast potatoes, sautéed vegetables and mixed field greens from Corbari organic farm in Cernusco sul Naviglio (Milan).
Contains CELERY
STUFFED GUINEA FOWL LEG € 16
Guinea fowl leg from La Fornace farm in Montiglio Monferrato (Asti) stuffed with radicchio and chestnuts, served with greens and potato purée with oil.
Contains GLUTEN, MUSTARD
1/2 CHICKEN MARINATED IN OIL, LEMON AND ROSEMARY € 15
Half chicken from La Fornace farm in Montiglio Monferrato (Asti), marinated in extra-virgin olive oil from Pianogrillo organic farm in Chiaramonte Gulfi (Ragusa), organic lemon from Bioinvio farm in Vittoria (Ragusa) and rosemary.
FISH OF THE DAY
Please ask our waiting staff for allergen information

vegetarian and vegan dishes

We select seasonal fruit and vegetables, grown by small and medium sized farms in Italy, with a preference for organic ones.

RADICCHIO AND ASIAGO ARANCINI BALLS WITH HORSERADISH SAUCE € 8 (veggie)
Arancini balls made with rice from Zaccaria farm in Salussola (Biella), stuffed with curly radicchio tardivo and Asiago cheese and served with horseradish sauce.
Contains CELERY, EGGS, MILK, GLUTEN
BEETROOT AND CHICKPEAS HUMMUS WITH CRISPY VEGETABLES AND BREAD CROUTONS € 8 (vegan)
A brightly colored autumn version of chickpea hummus, served with raw vegetables from Corbari organic farm in Cernusco sul Naviglio (Milan) and bread croutons.
Contains GLUTEN, SESAME, CELERY
PUMPKIN CROQUETTES € 12 (vegan)
Croquettes of Mantuan pumpkin from Cascina Fraschina organic farm in Abbiategrasso (Milan), whole sesame and chickpeas served with red onion sauce and tahini - sesame cream.
Contains SESAME, GLUTEN
MIXED FIELD GREENS AND VEGETABLES € 9 (vegan)
Mix of leaves, wild herbs and organic vegetables from Corbari farm in Cernusco sul Naviglio (Milan).
Contains CELERY, MUSTARD
RUSSIAN SALAD WITH CROUTONS € 6 (veggie)
Carrots, potatoes and peas, blanched and served with mayonnaise made in our kitchen with organic eggs from Bargero farm in Carbonate (Como).
Contains CELERY, EGGS, MUSTARD, GLUTEN

sauces

Experimentations with vegetables, condiments and cheese.

CIAPASU’ SAUCE € 3 (vegan)
Our version of ketchup.
Contains MUSTARD

AIOLI SAUCE € 3 (veggie)
Garlic sauce.
Contains EGG, MUSTARD
VEGAN MAYONNAISE € 3
With almond milk.
Contains NUTS

desserts

The desserts are all home-made, with organic flour and fruit, mountain milk and butter and do not contain preservatives or hydrogenated fats. Ask the front of house personnel to tell you which recipes are gluten-free and tell them of any particular allergies or intolerances.

5-COURSE DESSERT TASTING€ 25
Tasting of 5 desserts, according to the chef’s imagination and the day’s offer.
Please ask our waiting staff for allergen information
WINTER GARDEN € 9
Chocolate streusel with hazelnuts from Adriano Marco e Vittorio farm in Alba (Cuneo), meringues, cream, chestnuts, candied orange peels and Persimmon sauce.
Contains LACTOSE, EGGS, NUTS (hazelnuts)
SICILY € 9
Almond nougatine semifreddo, Modica chocolate, reduction of Passito Menfi DOC “Albamarina” from Cantine Barbera, Agrigento.
Contains NUTS (almonds), LACTOSE, EGGS, SULFITES
FANCY COFFEE IN A GLASS € 8
Whipped chocolate ganache, chocolate nibs and coffee crumble, and coffee jelly.
Contains LACTOSE
TIRAMISU IN A CUP € 6
A great classic in Cascina Cuccagna - a dessert conceived to challenge the memory of your mother’s tiramisu (or grandmother’s, if you prefer).
Contains LACTOSE, EGGS, ISINGLASS
SORBET OF THE DAY € 5
Available with or without Stolichnaya vodka.
Please ask our waiting staff for allergen information

wines

TRADITIONAL METHOD SPARKLING WINES
FRANCIACORTA DOCG BRUT / € 39
FACCOLI, Coccaglio (BS)
Grape variety: Chardonnay, Pinot Bianco, Pinot Nero
FRANCIACORTA DOCG “DOSAGGIO ZERO” / € 39
AZIENDA AGRICOLA ARCARI E DANESI, Coccaglio (BS)
Grape variety: Chardonnay 90%, Pinot Bianco 10%
FRANCIACORTA DOCG ECLAT SATEN / € 30
AZ. AGRICOLA SANTA LUCIA, Erbusco (BS)
Grape variety: Chardonnay
SPUMANTE BRUT METODO CLASSICO “ET VOILÀ” / € 42
CASCINA BARICCHI, Neviglie (CN)
Grape variety: Pinot Nero
CHARMAT METHOD SPARKLING WINES
ASOLO PROSECCO DOCG EXTRA DRY / € 22 - Magnum € 42
BELE CASEL, Caerano San Marco (TV)
Grape variety: Glera
TREVISO DOC PROSECCO SUR LIE “FRIZZANTE… NATURALMENTE” / € 25
AZIENDA AGRICOLA CASA COSTE PIANE, Valdobbiadene (TV)
Grape variety: Glera 95% e piccole percentuali di Verdiso, Bianchetta, Perera
CHAMPAGNE
CHAMPAGNE AOC BLANC DE BLANCS PREMIER CRU BRUT (10 g/l) / € 50
DE SAINT GALL (CM), Avize (FR)
Grape variety: Chardonnay
CHAMPAGNE AOC "ANTHRACITE" BRUT (5g/lt) / € 65
CORBON (RM), Avize (FR)
Grape variety: Chardonnay 50%, Pinot Noir 25%, Pinot Meunier 25%
WHITE WINES
LUGANA DOC ALBALAGO / € 23
LA BASIA, Puegnago sul Garda (BS)
Grape variety: Trebbiano di Lugana
GAVI DOCG RISERVA / € 25
LA RAIA, Novi Ligure (AL)
Grape variety: Cortese
ORGANIC AND BIODYNAMIC WINE
LANGHE DOC SAUVIGNON “BASARICÒ” / € 22
ADRIANO MARCO E VITTORIO, San Rocco Seno d'Elvio (CN)
Federazione Italiana Vignaioli Indipendenti
Grape variety: Sauvignon
COLLI TORTONESI TIMORASSO DOC “DERTHONA” / € 26
AZIENDA AGRICOLA FIORDALISO, Volpeglino (AL)
Federazione Italiana Vignaioli Indipendenti
Grape variety: Timorasso
RIVIERA LIGURE DI PONENTE DOC “MARENÈ” / € 24
AZIENDA AGRICOLA VIO GIOBATTA, Bastia D'Albenga (SV)
Grape variety: Pigato
ORGANIC WINE
COLLI ORIENTALI DEL FRIULI DOC FRIULANO / € 24
VIGNA PETRUSSA, Prepotto (UD)
Grape variety: Friulano
GEWÜRZTRAMINER TRENTINO DOP “SAN BIAGIO” / € 29
AZIENDA AGRICOLA SALIZZONI, Calliano (TN)
Grape variety: Gewürztraminer
COLLI PIACENTINI DOC MALVASIA DOC “SORRISO DI CIELO” / € 30
AZIENDA AGRICOLA LA TOSA, Vigolzone (PC)
Grape variety: Malvasia
COSTA TOSCANA IGT “BIANCHEFORME” / € 23
TERRE APUANE, Marina di Carrara (MS)
Grape variety: Vermentino
VERNACCIA DI SAN GIMIGNANO DOCG “SELVABIANCA” / € 24
IL COLOMBAIO DI SANTA CHIARA, San Gimignano (SI)
Grape variety: Vernaccia from San Gimignano
ORGANIC WINE
TREBBIANO D'ABRUZZO / € 24
CIRELLI, Atri (TE)
Grape variety: Trebbiano
ORGANIC WINE
VERDICCHIO DEI CASTELLI DI JESI DOC “VERDICCHIO CLASSICO LE OCHE” / € 29
FATTORIA SAN LORENZO, Montecarotto (AN)
Grape variety: Verdicchio
OFFIDA DOCG “FIOBBO” / € 24
AZIENDA AGRIBIOLOGICA AURORA, Offida (AP)
Grape variety: Pecorino
ORGANIC WINE
CAMPANIA IGP FIANO “PAÒNE” / € 28
AZIENDA AGRICOLA CANTINA DEL BARONE, Cesinali (AV)
Grape variety: Fiano
CATARRATTO IGT SICILIA “CATARRATTO PORTA DEL VENTO” / € 32
PORTA DEL VENTO, Camporeale (PA)
Grape variety: Catarratto
GRILLO DOC MENFI “COSTE AL VENTO” / € 28
CANTINE BARBERA, Menfi (AG)
Grape variety: Grillo
BIANCO IGT SICILIA “RAMÌ” / € 31
COS, Vittoria (RG)
Grape variety: Inzolia 50%, Grecanico 50%
ORGANIC WINE
VERMENTINO DI SARDEGNA DOC “STELLATO” / € 32
AZIENDA AGRICOLA PALA, Serdiana (CA)
Grape variety: Vermentino
ROSE' WINES
VALTÈNESI DOC CHIARETTO “LA MOGLIE UBRIACA” / € 20
LA BASIA, Puegnago sul Garda (BS)
Grape variety: Groppello, Barbera, Sangiovese, Marzemino
ROSATO DOC MENFI “LA BAMBINA” / € 18
CANTINE BARBERA, Menfi (AG)
Grape variety: Nero d'Avola
RED WINES
OLTREPÒ PAVESE DOC BARBERA “LA RIVOLTOSA” / € 20
LA TRAVAGLINA, Santa Giuletta (PV)
Grape variety: Barbera, Croatina
SULPHITES FREE
ROSSO DI VALTELLINA DOC / € 30
AR.PE.PE., Sondrio (SO)
Grape variety: Nebbiolo (Chiavennasca)
VALTELLINA SUPERIORE DOCG SASSELLA "STELLA RETICA" / € 48
AR.PE.PE., Sondrio (SO)
Grape variety: Nebbiolo (Chiavennasca)
VALTELLINA SUPERIORE DOCG INFERNO "FIAMME ANTICHE" / € 48
AR.PE.PE., Sondrio (SO)
Grape variety: Nebbiolo (Chiavennasca)
SFURSAT DELLA VALTELLINA DOCG / € 58
AZIENDA AGRICOLA ALBERTO MARSETTI, Forcola (SO)
Grape variety: Nebbiolo (Chiavennasca)
VINO ROSSO “MAGGIORINA” / € 26
LE PIANE, Boca (NO)
Grape variety: Croatina, Nebbiolo e altre 10 varietà autoctone
COLLI TORTONESI CROATINA DOC “GAT ALBEI” / € 22
AZIENDA AGRICOLA FIORDALISO, Volpeglino (AL)
Federazione Italiana Vignaioli Indipendenti
Grape variety: Croatina
BARBERA D'ALBA DOC SUPERIORE / € 22
ADRIANO MARCO E VITTORIO, San Rocco Seno d'Elvio (CN)
Federazione Italiana Vignaioli Indipendenti
Grape variety: Barbera
BARBARESCO DOCG “BASARIN” / € 36
ADRIANO MARCO E VITTORIO, San Rocco Seno d'Elvio (CN)
Federazione Italiana Vignaioli Indipendenti
Grape variety: Nebbiolo
DOLCETTO DI DOGLIANI DOC SUPERIORE / € 27
SAN FEREOLO, Dogliani (CN)
Grape variety: Dolcetto
DOLCETTO DI DIANO D'ALBA DOCG "SORÌ COSTA FIORE" / € 24
ALARIO CLAUDIO, Diano d'Alba (CN)
Grape variety: Dolcetto
BAROLO DOCG "SORANO" / € 48
ALARIO CLAUDIO, Diano d'Alba (CN)
Grape variety: Nebbiolo
RIVIERA LIGURE DI PONENTE DOC “U BASTIÒ” / € 25
AZIENDA AGRICOLA VIO GIOBATTA, Bastia D'Albenga (SV)
Grape variety: Rossese
ORGANIC WINE
VALPOLICELLA DOC "BORGOMARCELLISE" / € 22
MARION, San Martino Buon Albergo (VR)
Grape variety: Corvina, Rondinella
AMARONE DELLA VALPOLICELLA DOCG / € 58
MARION, San Martino Buon Albergo (VR)
Grape variety: Corvinone 60%, Rondinella 30%, Croatina 10%
ALTO ADIGE DOC LAGREIN RISERVA / € 33
GLASSIERHOF, Egna (BZ)
Grape variety: Lagrein
ORGANIC WINE
ALTO ADIGE DOC PINOT NERO / € 40
GOTTARDI, Egna (BZ)
Grape variety: Pinot Nero
COLLI ORIENTALI DEL FRIULI DOC SCHIOPPETTINO DI PREPOTTO / € 32
VIGNA PETRUSSA, Prepotto (UD)
Grape variety: Ribolla Nera
COLLI PIACENTINI DOC “LUNA SELVATICA” / € 34
AZIENDA AGRICOLA LA TOSA, Vigolzone (PC)
Grape variety: Cabernet Sauvignon
LAMBRUSCO GRASPAROSSA DI CASTELVETRO DOC SELEZIONE “GLOCAL” / € 23
Vigneto Cialdini / Produttore: CHIARLI, Modena (MO)
Grape variety: Lambrusco Grasparossa
IGT COSTA TOSCANA VERMENTINO NERO / € 27
TERRE APUANE, Marina di Carrara (MS)
Grape variety: Vermentino Nero 80%, Massaretta 20%
CHIANTI DOCG RISERVA / € 34
CASALE, Certaldo (FI)
Vitigno / Grape variety: Sangiovese
ORGANIC AND BIODYNAMIC WINE
ROSSO IGT TOSCANA “PALEO ROSSO” / € 74
LE MACCHIOLE, Bolgheri (LI)
Grape variety: Cabernet Franc
BOLGHERI ROSSO DOC / € 30
LE MACCHIOLE, Bolgheri (LI)
Grape variety: Merlot, Cabernet Franc, Cabernet Sauvignon, Syrah
BRUNELLO DI MONTALCINO DOCG / € 66
LE RAGNAIE, Montalcino (SI)
Grape variety: Sangiovese
MORELLINO DI SCANSANO DOCG “DU GALLI” / € 24
POGGIO TREVVALLE, Scansano (GR)
Grape variety: Sangiovese
ORGANIC WINE
MONTEPULCIANO D'ABRUZZO DOC “SUFFONTE” / € 25
LUDOVICO, Vittorito (AQ)
Grape variety: Montepulciano D'Abruzzo
IRPINIA DOC AGLIANICO “IMMENSO” / € 25
FRATELLI FOLLO, Castelvetere sul Calore (AV)
Grape variety: Aglianico
GIOIA DEL COLLE DOC PRIMITIVO “14 VIGNETO MARCHESANA” / € 26
CANTINE POLVANERA, Gioia del Colle (BA)
Grape variety: Primitivo
ORGANIC WINE
CANNONAU DI SARDEGNA DOC “I FIORI” / € 23
AZIENDA AGRICOLA PALA, Serdiana (CA)
Grape variety: Cannonau
TERRE SICILIANE IGT FRAPPATO / € 25
AZIENDA AGRICOLA PIANOGRILLO, Chiaramonte Gulfi (RG)
Vitigno / Grape variety: Frappato
ORGANIC WINE
CERASUOLO DI VITTORIA CLASSICO DOCG / € 32
COS, Vittoria (RG)
Grape variety: Frappato di Vittoria 60%, Nero d'Avola 40%
ORGANIC WINE
CASK WINES
VINO BIANCO / € 12
CASCINA BELMONTE, Muscoline (BS)
Grape variety: Riesling
VINO ROSSO / € 12
CASCINA BELMONTE, Muscoline (BS)
Grape variety: Merlot

beers

CRAFT BEERS
TIPOPILS / cl 33 € 7 / cl 75 € 14
BIRRIFICIO ITALIANO, Lurago Marinone (CO)
Pils 5,2%
WEIZEN / cl 33 € 7 / cl 75 € 14
BIRRIFICIO ITALIANO, Lurago Marinone (CO)
Weizen 5%
BIBOCK / cl 33 € 7 / cl 75 € 14
BIRRIFICIO ITALIANO, Lurago Marinone (CO)
Ambrata doppio malto 6,2%
ASTEROID 56013 / cl 33 € 7
BIRRIFICIO ITALIANO, Lurago Marinone (CO)
India pale ale in stile west coast 6,6%
NIGREDO / cl 33 € 7
BIRRIFICIO ITALIANO, Lurago Marinone (CO)
Dark lager 6,5%
LAIKA / cl 33 € 7
MUTTNIK, Cernusco sul Naviglio (MI)
Kölsch 5,2%
DAMKA / cl 33 € 7
MUTTNIK, Cernusco sul Naviglio (MI)
Vienna Lager 5,2%
TERZO MIGLIO / cl 33 € 7
BIRRIFICIO RURALE, Desio (MB)
American pale ale 5,8%
SETA / SETA SPECIAL / cl 33 € 7
BIRRIFICIO RURALE, Desio (MB)
Wit-blanche / Bergamot wit-blanche (seasonal) 5%
CHAMPAGNE-STYLE CRAFT BEERS
INCLUSIO ULTIMA / cl 75 € 20
BIRRIFICIO ITALIANO KLANBARRIQUE, Lurago Marinone (CO)
Bottle dry hopping strong lager 7%
PADOSÉ / cl 75 € 20
BIRRIFICIO ITALIANO KLANBARRIQUE, Lurago Marinone (CO)
Blackcurrant-infused ale 7,7%
DRAUGHT BEERS
4 LUPPOLI / cl 40 € 5
BIRRIFICIO ANGELO PORETTI, Induno Olona (VA)
Lager 5,5%
7 LUPPOLI / cl 40 € 6
BIRRIFICIO ANGELO PORETTI, Induno Olona (VA)
Non-filtered and seasonal 5,3%
9 LUPPOLI / cl 40 € 6
BIRRIFICIO ANGELO PORETTI, Induno Olona (VA)
American IPA 5,9%

THE MENU OF UN POSTO A MILANO

Based on the seasonality of the ingredients, the menu of un posto a Milano changes according to the natural availability of the producers.

The bread and breadsticks are made in cascina with stone-ground organic flours, the pasta is artisanal, the meat and the fish selected for us by excellent producers in the Italian tradition, who work with particular attention for the protection and well-.being of the animals, while we try to select fruit, vegetables and legumes  as far as possible from organic farms, where the natural growth of the product is preserved.

food on a table at the restaurant un posto a Milano
The oil used is only extra virgin olive oil, both during the preparation of the dishes and as dressing. The organic eggs come from free range hens, free to wander around in the open air. Many of our dishes are conceived for vegetarians and vegans, and we also think about our very small guests, with a menu for children and babies.
All the desserts are made in our kitchen with flour and seasonal fruit. They are natural and healthy because they do not contain preservatives or hydrogenated fats.
Chefs cooking in the kitchen of un posto a Milano

The chef and his BRIGADE

There are those who say that the pizza made by Chef Nicola Cavallaro, made with natural poolish yeast, is one of the best and most easily digestible in Milan, whereas others appreciate the tenderness and the cooking of the meat and others are fond of the pasta made in cascina, kneaded directly with the season’s vegetables. Lastly, there are also the loyal followers of the desserts, at times characterized by audacious pairings, at others by natural flavours of cakes like the ones your grandmother made.

Who are the heads and minds behind each dish on the menu of un posto a Milano?

Nicola Cavallaro

The Chef of un posto a Milano, Nicola Cavallaro, has travelled all over the world, leaving his home in Veneto for the United States of America, with stages in the East and some periods on yachts in the Caribbean. He now faces the greatest challenge: to feed Milan

THE CHEF'S BRIGADE

CLAUDIO COLARUSSO,
FRANCESCA GITTARDI,
MARCO PIAZZOLLA,
REMO SALE,

MAURA WARNAKULASURIYA FERNANDO,
LALITH UDUGAMPALAGE FERNANDO,
TOTA MATUBBUR,
ABUL KASEM

Chef Nicola Cavallaro trying his own Oca in onto

A RECIPE FROM THE CHEF

If you still aren’t convinced by un posto a Milano, this recipe will be enough to make you drool!

GOOSE “IN ONTO”

by Nicola Cavallaro
Ingredients:
1. goose
2. wine
3. vegetables and herbs
4. polenta
5. olive oil

draft of a duck on paper

The Goose

The geese are raised free in large spaces in the cascina Corte dell’Oca in Mortara (Pavia), in Lomellina the south-western area in Lombardy limited by the Po, Ticino and Sesia rivers. They are fed on corn, grass and rice and followed by vets and specialized personnel who check their conditions throughout their life, guaranteeing this way that the final product is natural and in excellent condition. The goose is a typical ingredient on many local traditional recipes, thanks to the morphological characteristics of the land and the plants that have fostered its natural development.
Once it reaches Nicola Cavallaro’s kitchen, it is first of all plucked and boned, the thighs are separated, put in salt for 24 hours and then placed for another 24 hours to marinade in wine. Then they are cooked in their fat together with the rest of the goose using the vacuum technique, a modern method which accentuates the flavours and aromas and allows cooking at low temperatures, keeping the meat more tender. In this way the goose is cooked for 12 hours at a low temperature (70°) with carrots, celery, onion and aromatic herbs.

2. The wine

The wine used to marinade the goose is Merlot from Cascina Belmonte of Muscoline (Brescia), 20 hectares farmed by first-generation farmers. Characteristic of the area of Muscoline with respect to the Valtènesi, the area where it is, is the vocation of the land for the production of aromatic white wines and structured red wines. This fact is due to the higher altitude, the frequent thermal excursions and the clayey soil. The vines are naturally fertilized with the manure of the cattle bred on the farm avoiding treatment with insecticides and limiting the presence of sulphites. The must is not enriched with sugar and the wine is not clarified with animal proteins.

Soil: hilly, cool and damp

Harvest: September

four vector merlot wine bottles

3. The vegetables and the herbs

Carrots and onions are supplied by the Cooperativa Sociale Aretè in Torre Boldone (Bergamo), which since 1987 has sustained organic farming as a process of rehabilitation and support for people with mental disorders and former prisoners. Working in a farm with organic criteria allows the people under treatment to re-establish a direct relationship with nature, aimed at the respect of the times of the earth and the health of people.
Rosemary, sage and celery on the other hand are supplied by the Corbari Farm of Cernusco sul Naviglio (Milan) which has grown organic vegetables and herbs since 1987.
The founder, Antonio Corbari, often holds lessons and talks about the methodologies of growing non-autochthonous products in our ecosystem.

vector celery with key growth circumstances
vector sage with key growth circumstances
vector rosemary with key growth circumstances
vector onion with key growth circumstances
vector carrot with key growth circumstances

4. The polenta

Polenta is made using stone-ground corn flour at the Mulino di Bedizzole, a mill near Lake Garda, in respect of the Brescian milling tradition. The corn used is of vitreous fracture, i.e. it contains less starch and more proteins compared to other varieties, making it particularly suitable for the production of grains with which to make flour for polenta. The vitreousness is also kept and increased by the growing techniques adopted which exclude genetic modifications and use sowing operations and agronomic techniques with a low environmental impact.

Corn:

Temperature: not less than 10°

Sowing: March and April

Harvest: September and October

5. olive oil

The olive oil used in preparing the dishes comes from the Conti Faina farm in Fratta Todina (Perugia), where on 50 hectares of land it is possible to follow the evolution of the olive trees over the past 40 years. The harvest follows the traditional technique of shaking.

Soil: well drained and light

Temperature: mild, warm

Harvest: October and November

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