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

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.

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.

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?

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

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

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.

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