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 28TH of MARCH

 

bread and water

COVER CHARGE - BREAD AND BREADSTICKS € 2
Bread, breadsticks, pizzas and focaccia are prepared every morning from our kitchen with organic wheat flour from Mulino Marino in Cossano Belbo (Cuneo). They are highly digestible thanks to a slow grinding with natural stones. The leavening is slow and natural.
BREAD: Contains GLUTEN / May contain EGGS, PEANUTS, SOYA, MILK, NUTS, SESAME, SULPHITES.
BREADSTICKS: Contain GLUTEN / May contain NUTS, SESAME.
WATER €0
Purified, it comes from the Milan water supply. Natural and sparkling.

babies

SOFT POLENTA AND PDO PARMIGIANO REGGIANO PDO € 3 (veggie)
Soft polenta prepared with Biancoperla cornmeal from the Slow Food Presidium De Tacchi farm in Grantortino di Gazzo (Padua) and Parmigiano Reggiano PDO aged 24 months.
Contains MILK
PUREE OF ORGANIC SEASONAL VEGETABLES € 3 (vegan)
Contains CELERY
ORGANIC SEASONAL FRUITS 3 € (vegan)
>AND NOW... BACK TO THE FARM!
The meals for babies can be prepared with the Weaning Kit by Cortilia: simple and balanced recipes, ideal for cooking nutritious and tasty meals to support babies’ growth.

children

RIGATONI PASTA WITH RAGOUT, TOMATO SAUCE OR OIL € 6
Our handmade rigatoni pasta made with the stone milled organic flours from Mulino Marino in Cossano Belbo (Cuneo) prepared with Bolognese ragout with meat selected from the Oberto butchery in Roddi (Cuneo), tomato or extra virgin olive oil and Parmigiano Reggiano PDO aged 24 months.
Contains GLUTEN
MEATBALLS AND SAUCE € 10
Meatballs prepared with beef – selected from the Oberto butchery in Roddi (Cuneo) – and pork, served with tomato sauce.
Contains CELERY
CHICKEN LEG WITH BAKED POTATOES AND ORGANIC SALAD € 10
Chicken leg from La Fornace farm in Montiglio Monferrato (Asti) served with potatoes and mixed field greens from the organic farms Cascina Fraschina in Abbiategrasso (Milan) and Corbari in Cernusco sul Naviglio (Milan).

 

PLATTERS

COLD CUTS € 14
Capocollo (salami made with pork neck), salame rosa (pink salami) and prosciutto crudo di Parma PDO seasoned from 24 to 28 months.
CHEESES € 14 (veggie)
Gorgonzola PDO (blue cheese) from the Tazzi cheese factory in Trescore Cremasco (Crema), artisan smoked burratina (mozzarella and cream cheese) and Strachitunt PDO (rare italian blue cheese).
Contains MILK
MIXED PICKLES € 5 (veggie)
Mixed vegetable pickles prepared in our kitchen with cauliflower, white celery, celeriac, carrot, fennel, yellow and red bell-peppers from the organic farms Cascina Fraschina in Abbiategrasso (Milan) and Corbari in Cernusco sul Naviglio (Milan), parboiled and then conserved in vinegar and oil.
Contains CELERY, SULPHITES
>AND NOW... BACK TO THE FARM!
Cascina Fraschina is an organic farm just outside Milan, in the heart of the Ticino park, run by two very young and passionate entrepreneurs that grow fruits and vegetables in accordance with nature. You can find it on Cortilia.it to try it at your place.

 

 

APPETIZERS

VITELLO TONNATO €14
Veal loin prepared with pink pepper and served with tuna fish sauce, caperberries from Pantelleria and caramelised and salted capers.
Contains EGGS, CELERY
PROSCIUTTO CRUDO DI MAIALE NERO AND BUFFALO MOZZARELLA € 14
Prosciutto crudo di maiale nero di Parma (black pork prosciutto) seasoned for at least 30 months until obtaining an entrancing flavour, served with a buffalo mozzarella.
Contains MILK
MARINATED CROAKER FISH WITH BEETROOT SERVED WITH SICILIAN GUACAMOLE AND POLENTA CHIPS € 16
Selected croaker fish mi-cuit-marinated with salt, sugar and beetroot juice from Cascina Fraschina organic farm in Abbiategrasso (Milan), served with a sauce made with Sicilian avocado PDO, capuliato (sun-dried cherry tomato pâté) and polenta chips made with organic stone-milled corn flour from Mulino Marino in Cossano Belbo (Cuneo).
Contains FISH
WHAT A PIZZA! € 10
Naturally leavened pizza with mother yeast and organic wheat germ stone milled by Mulino Marino in Cossano Belbo (Cuneo) served with hummus prepared with chickpeas from Podere Pereto organic farm in Rapolano Terme (Siena) and mortadella.
Contains GLUTEN, SESAME
PIEDMONTESE FASSONE MEAT TARTARE WITH MUSTARD ICE CREAM, GREEN SAUCE AND PISTACHIOS € 15
A variation on the theme of the Piedmontese Fassone tartare: the meat, selected from the Oberto butchery in Roddi (Cuneo), is served with a particular Dijon mustard ice – the mustard is made by the organic farm natura è piacere in Rivoli (Torino) – organic pistachios from Bioinvio organic farm in Vittoria (Ragusa), green sauce and burned onion croutons.
Contains EGGS, MILK, NUTS (pistachios), MUSTARD
>AND NOW... BACK TO THE SUPPLIER!
Since 1965, Oberto butchery in Roddi (Cuneo) have selected the best cows of the Piedmontese breed exclusively from small local farms located into the heart of the Langhe district, which keep the traditional method of breeding unchanged. You can find it on Cortilia.it to try it at your place.

vegetarian and vegan APPETIZERS

PANE CUNZATO 2.0 € 10 (veggie)
Bread soup with organic Persichina di Butera almonds and capers pesto, tomatoes from the organic farm Corbari in Cernusco sul Naviglio (Milan), caperberries from Pantelleria, baked artisan ricotta cheese, fresh mint and red crispy organic onion from Duoccio in Gavello (Rovigo).
Contains GLUTEN, MILK, NUTS (almonds)
RICE ARANCINO WITH SAFFRON € 8 (veggie)
Rice from the Zaccaria farm in Salussola (Biella) with saffron fi lled with artisan fiordilatte, in breadcrumbs and fried, served with a spicy tomato sauce.
Contains GLUTEN, EGGS, MILK
LENTIL HUMMUS WITH WALNUTS AND PUMPKIN SEEDS € 8 (vegan)
A variation of the classic chickpea hummus prepared with red lentils from Podere Pereto organic farm in Rapolano Terme (Siena), served with walnuts and tahini and accompanied by raw vegetables from the organic farms Cascina Fraschina in Abbiategrasso (Milan) and Corbari in Cernusco sul Naviglio (Milan).
Contains NUTS (walnuts), CELERY, SESAME
ORGANIC MIXED FIELD GREENS AND VEGETABLES € 9 (vegan)
Organic leaves and wild herbs from Corbari organic farm in Cernusco sul Naviglio (Milan) served with raw vegetables.
Contains CELERY, MUSTARD
>AND NOW... BACK TO THE FARM!
Corbari organic farm in Cernusco sul Naviglio (Milan) is one of the fi rst Lombard organic realities. Today, in addition to the classic products of our territory, it grows vegetables, seasonal fruits and kitchen garden plants. You can find it on Cortilia.it to try it at your place.

 

FIRST DISHES

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

SOUP OF THE DAY € 9
Every day a different soup based on the availability
of seasonal vegetables.
Please ask our waiting staff for the allergen
information
.
BIGOI AL TORCHIO PASTA WITH DUCK RAGOUT € 14
A tribute to the origins of the Chef: bigoi al torchio (long and thick extruded pasta) made with stone ground organic flour from Mulino Marino in Cossano Belbo (Cuneo), served with duck ragout as per tradition on the Euganean Hills.
Contains GLUTEN, EGGS, CELERY.
HANDMADE CAPPELLETTI PASTA FILLED WITH ASPARAGUS WITH CAPRINO SAUCE, GREEN ASPARAGUS AND CANDIED ORANGE € 13 (veggie)
Cappelletti pasta filled with asparagus from the artisan pasta makers La Sfoglia in Reggio Emilia placed on a sauce prepared with fresh organic caprino cheese – from Paje cheese factory in Giaveno (Torino) – and green asparagus – from the organic farm Cascina Fraschina in Abbiategrasso (Milan) – with candied organic orange from Bioinvio organic farm in Vittoria (Ragusa).
Contains GLUTEN, EGGS, MILK
>AND NOW... BACK TO THE FARM!
The Paje cheese factory in Giaveno (Torino) is a small company supporting many hill farmers from which it collects sheep, cow and goat’s milk of the highest profi le to create high quality dairy
products. You can fi nd it on Cortilia.it to try it at your place.
TRADITIONAL TAGLIATELLE ALLA BOLOGNESE (WITH RAGOUT) € 13
Our handmade egg tagliatelle with the stone milled organic fl ours from Mulino Marino in Cossano Belbo (Cuneo) and the organic eggs from Cascina Pizzo farm in Mediglia (Milan), served with the traditional Bolognese sauce prepared with the meat selected from the Oberto butchery in
Roddi (Cuneo)
.
Contains GLUTEN, EGGS, MILK, CELERY
HANDMADE PACCHERI PASTA WITH DRIED TOMATOES, BURRATA AND BASIL € 13 (veggie)
Paccheri pasta made in our kitchen with the organic stone ground flour from Mulino Marino in Cossano Belbo (Cuneo) served with three types of tomatoes – plum tomatoes, tomato purée and capuliato (sundried cherry tomato) –, artisanal burrata and basil.
Contains GLUTEN, EGGS, MILK.
PASTA OF THE DAY
Please ask our waiting staff for allergen information

second dishes

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.

BEETROOT FALAFEL WITH GOLDEN SESAME, CABBAGE PURÈE AND VINAIGRETTE WITH TAHINI AND PITA € 15 (veggie)
A variation of the classic Mediterranean dish made with beetroots from Cascina Fraschina organic farm in Abbiategrasso (Milan), sesame, cabbage purée from Corbari organic farm in Cernusco sul Naviglio (Milan), and served with pita prepared with the stone milled organic flours from Mulino Marino in Cossano Belbo (Cuneo).
Contains GLUTEN, SESAME, SULPHITES
BACCALÀ CONFUSO € 20
A cod fillet cooked at a low temperature served with a marinate of beetroot from Cascina Fraschina organic farm in Abbiategrasso (Milan) and red onion from Duoccio in Gavello (Rovigo), spicy strawberry sauce and rice chips from the Zaccaria farm in Salussola (Biella) with squid ink.
Contains FISH
LAMB KEBAB WITH YOGURT SAUCE, BACON POTATOES AND CUCUMBERS € 18
Lamb skewer spiced and grilled and served with greek yoghurt sauce, potato flakes from the organic farms Cascina Fraschina in Abbiategrasso (Milan) and Corbari in Cernusco sul Naviglio (Milan) with bacon and agro spice cucumbers, made in our kitchen.
Contains GLUTEN, EGGS, MILK, SULPHITES
PADUA-STYLE DUCK LEG IN HOISIN SAUCE WITH CHIVES AND SESAME € 19
After an oriental marinade and a Venetian confit-cooking, the duck leg is served with grilled polenta made with organic stone milled corn flour from Mulino Marino in Cossano Belbo (Cuneo) and bok choy.
Contains NUTS (peanuts), CELERY, SESAME
MARINATED AND GRILLED CHICKEN WITH BBW SAUCE AND ROAST POTATOES € 15
The chicken from La Fornace farm in Montiglio Monferrato (Asti) is cooked at a low temperature of 72°C for 3 hours, marinated with herbs, spices, garlic, organic lemon from the organic farm Bioinvio in Vittoria (Ragusa) and grilled, and then served with BBQ sauce made in our kitchen and roast potatoes.
Contains SULPHITES
>AND NOW... BACK TO THE FARM!
Since 1998, La Fornace farm in Montiglio Monferrato (Asti) has been carrying out a sustainable breeding project: all animals are free-range and only fed with non-GMO plant products, free from animal fats. You can find it on Cortilia.it to try it at your place.
BEEF BRISKET €21
200 g of beef marinated, cooked at low temperature and grilled, served with mixed field greens from the Cascina Fraschina organic farms in Abbiategrasso (Milan) and Corbari in Cernusco sul Naviglio (Milan) and vegetables.
FISH OR MEAT OF THE DAY
Please ask our waiting staff for allergen information

sauces

Experimentations with vegetables, condiments and cheese.

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

AIOLI SAUCE € 3 (veggie)
Garlic mayonnaise.
Contains EGG, MUSTARD
VEGAN MAYONNAISE € 3
Vegan mayonnaise made by our kitchen with natural almond milk from Valdibella organic farm in Camporeale (Palermo).
Contains NUTS (almonds)

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
A selection of 5 desserts prepared according to the Chef’s creative mood and the daily offer.
Please ask our waiting staff for allergen
information.
BREAD, BUTTER AND JAM € 7
Bread and butter ice cream with raspberry pastry and jam on bread crumble prepared with the stone milled organic flours from Mulino Marino in Cossano Belbo (Cuneo).
Contains GLUTEN, MILK / May contain SESAME
PRIMAVERA € 8
Breton shortbread and sponge cake with raspberry sauce, soft crème diplomate, fresh strawberries and berries.
Contains GLUTEN, EGGS, MILK
TIRAMISU IN A CUP € 6
A great classic by Cascina Cuccagna: a dessert created to challenge the memory of your mother’s (or grandmother’s) tiramisu.
Contains EGGS, FISH, MILK
SICLIA € 9
Semifreddo with crunchy organic Persichina di Butera almonds from the Bioinvio organic farm in Vittoria (Ragusa), organic chocolate from Sabadì in Modica (Ragusa) and a sauce made with Passito Menfi DOC “Albamarina” from Cantine Barbera in Menfi (Agrigento).
Contains EGGS, MILK, NUTS (almonds), SULPHITES
>AND NOW... BACK TO THE FARM!
Sabadì’s organic Modica chocolate has been the best Modica chocolate for 7 years now, awarded with the Tavoletta d’Oro. It is made with organic raw materials coming from fair trade producers and Slow Food presidia. You can find it on Cortilia.it to try it at your place.
APPLE PIE WITH VANILLA ICE CREAM € 7
The classic apple pie prepared by our kitchen with the addition of organic lemon peel from Bioinvio in Vittoria (Ragusa), accompanied by homemade vanilla ice cream.
Contains GLUTEN, EGGS, MILK
>AND NOW... BACK TO THE FARM!
Since 1994, the Bioinvio organic farm in Vittoria (Ragusa), pioneer of organic agriculture in Sicily, has been cultivating citrus fruits for four generations, in the open field, without forcing, but favoring the vocation of the territory. You can find it on Cortilia.it to try it at your place.
SORBET OF THE DAY € 5 / € 7
Sorbet of our production made with selected ingredients according to availability of the day.
Served with or without Stolichnaya Vodka.
Please ask our waiting staff for allergen information.

wines

TRADITIONAL METHOD SPARKLING WINES
FRANCIACORTA DOCG BRUT / € 37
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 / € 23 - 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
> From Glera grapes vinified in white, aProsecco "sur lie" obtained with natural and spontaneous re-fermentation in the bottle. The whole winter rests in cisterns and it is bottled in the spring. The flavor and minerality of the terroir stand out dry and sparkling.
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%
BRUT ORIGINE (8g/lt) / € 40
CHAMPAGNE TRIBAUT SCHLOESSER, Romery (FR)
Grape variety: Pinot Noir 40%, Chardonnay 30%, Pinot Meunier 30%
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” / € 23
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
> A white wine with a wide and deep scent, with hints of musk, floral and fruity notes. It has a dry and full-bodied taste and a lively acidity guarantees a harmonious balance. It has a persistent finish that recalls hints of Mediterranean forest with an almond aftertaste.
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” / € 28
AZIENDA AGRICOLA LA TOSA, Vigolzone (PC)
Grape variety: Malvasia
> Made from Malvasia di Candia Aromatica, one of the best indigenous white grapes of our country, an Italian alternative to Gewürztraminer. A still wine, dry and light, aromatic and pleasant, but also structured and complex.
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
RIVIERA DEL GARDA 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 INFERNO "FIAMME ANTICHE" / € 48
AR.PE.PE., Sondrio (SO)
Grape variety: Nebbiolo (Chiavennasca)
> Fiamme antiche is a Nebbiolo with a very fine tannin texture and alively freshness, which smells of alpine herbs and of the soil from which it comes. The secret is in the perfect ripening of the grapes which comes exclusively from steep and sunny slopes of the Municipality of Poggiridenti.
SFURSAT DELLA VALTELLINA DOCG / € 58
AZIENDA AGRICOLA ALBERTO MARSETTI, Forcola (SO)
Grape variety: Nebbiolo (Chiavennasca)
VALTELLINA SUPERIORE DOCG "SENTENZA" / € 34
NINO NEGRI & COOPERATIVA SOCIALE AGRICOLA "IL GABBIANO" (SO)
Grape variety: Nebbiolo (Chiavennasca)
VALTELLINA SUPERIORE DOCG SASSELLA "STELLA RETICA" / € 48
AR.PE.PE., Sondrio (SO)
Grape variety: Nebbiolo (Chiavennasca)
VINO ROSSO “MAGGIORINA” / € 23
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
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
BARBERA D'ALBA DOC SUPERIORE / € 23
ADRIANO MARCO E VITTORIO, San Rocco Seno d'Elvio (CN)
Federazione Italiana Vignaioli Indipendenti
Grape variety: Barbera
> A balanced and enveloping wine with fragrances of blackberry, jam and spices. It is a complex and harmonious wine, supported by a lively acidity and velvety tannins. It is made from one of our favorite producers, the Adriano Family: indipendent winemakers who work only grapes from their own vineyards, grown respecting the territory.
BARBARESCO DOCG “BASARIN” / € 37
ADRIANO MARCO E VITTORIO, San Rocco Seno d'Elvio (CN)
Federazione Italiana Vignaioli Indipendenti
Grape variety: Nebbiolo
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" / € 23
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
> The first wine from Piacenza to receive the 3 glasses of Gambero Rosso is a Cabernet Sauvignon with a classic look but with a deeply Italian soul. It is a red still wine, very structured, concentrated and powerful, but at the same time elegant and soft, with both character and composure.
LAMBRUSCO GRASPAROSSA DI CASTELVETRO DOC SELEZIONE “GLOCAL” / € 22
Vigneto Cialdini / Produttore: CHIARLI, Modena (MO)
Grape variety: Lambrusco Grasparossa
IGT COSTA TOSCANA VERMENTINO NERO / € 25
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 / € 33
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
> Its aromas are intense and fine, from fruity to floral, to vinous. The sip is medium-bodied, fresh and juicy, with pleasing fruity hints and a final savory trail. A red wine with a strong and fragrant personality, typical of Sicilian varietals and soils.
CERASUOLO DI VITTORIA CLASSICO DOCG / € 32
COS, Vittoria (RG)
Grape variety: Frappato di Vittoria 60%, Nero d'Avola 40%
ORGANIC WINE
CASK WINES
Our cask wines are produced by Cascina Belmonte in cooperation with small winemakers from the western Garda hills. Grapes are grown through enviromentally friendly methods, avoiding chemical treatments, and then processed at low temperatures to minimize the use of antioxidants. Neither sugar, nor animal proteins are added.
WHITE WINE / € 12
CASCINA BELMONTE, Muscoline (BS)
Grape variety: Riesling
VEGAN WINE
RED WINE / € 12
CASCINA BELMONTE, Muscoline (BS)
Grape variety: Merlot
ORGANIC AND VEGAN WINE
> Cascina Belmonte, a farmhouse in the countryside of Brescia, in Muscoline, is very sensitive to environmental sustainability which produces 'clean' wines , without chemistry, respectful of the territory identity. You can find it on Cortilia.it, to try it at your place.

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%
TERZO MIGLIO / cl 33 € 7
BIRRIFICIO RURALE, Desio (MB)
American pale ale 5,8%
SETA / cl 33 € 7
BIRRIFICIO RURALE, Desio (MB)
Wit-blanche / Bergamot wit-blanche (seasonal) 5%
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

CONTACT US

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