restaurant

UN POSTO A MILANO KITCHEN


Are you looking for a cool Milan restaurant and fresh raw materials at the same time? So un posto a Milano is the perfect place for you! More than 100 small and medium size farms provide the raw materials we use at un posto a Milano restaurant. Most of them are family run, some organic, others biodynamic but all of them are managed by people in love with their job and deeply bound to their area, which use ethical and sustainable methods of production.

LUNCH: 12.30-14.30

During the week there is a buffet and dishes of the day. During the weekend you can choose from an à la carte menu.

DINNER: 19.30-23.00

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

THE RESTAURANT MENU OF UN POSTO A MILANO

Based on raw material seasonality, un posto a Milano’s menu changes based on nature and producers’ availability and on raw material seasonality.

Un posto a Milano is a restaurant in Milan where pasta, flatbread and breadsticks are homemade with organic flour. Fruit, vegetables, pulses and flour come from organic cultivations, where the natural growth of the product is preserved.
The meat comes from animals raised freely in the open air and fed on natural fodder and the eggs come from hens free to scratch about in the open air.
We only use extra virgin olive oil, both in preparing the dishes and to flavour the dish.
We offer many veggie dishes and all desserts are all home-made, with organic flour and fruit, mountain milk and butter and do not contain preservatives or hydrogenated fats. Special attention is given to gluten-free recipes, with the use of rice and maize.

 

food on a table at the restaurant un posto a Milano

THE MENU FROM 23 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)

In the Kitchen we use Parmigiano Reggiano PDO, for the quality and the requisites guaranteed by the consortium. We have chosen the Classico, matured for 24 months, from the Gennari Dairy of Collecchio (Parma), which in more than 60 years of history has been able to carry on the whole production chain. Mild and flavoursome and rich of calcium, with a minimal added salt, rennet and whey.
Contains LACTOSE
PUREE OF SEASONAL VEGETABLES 3 € (vegan)
Contains CELERY
SEASONAL FRUIT 3 € (vegan)

children

HOME-MADE RIGATONI WITH ORGANIC FLOURS € 6
With a choice of Bolognese sauce, with pesto, with extra virgin olive oil or butter and PDO Parmigiano Reggiano.
Contains GLUTEN (wheat), CELERY (Bolognese sauce)
HAMBURGER OF PIEDMONTESE FASSONA WITH ROAST POTATOES AND SALAD € 12

The Piedmontese fassona beef is selected by the Oberto Butchers, Roddi (Cuneo), which since 1995 has selected the best Piedmontese breed cowsfrom small local farms.
Contains SESAME, GLUTEN, LACTOSE (bread)
MEATBALLS WITH TOMATO SAUCE € 10

Meatballs in tomato sauce, served with Biancoperla polenta.
Contains CELERY, GLUTEN (wheat)

CUTLET OF UPPER CHICKEN THIGH € 10
The free-range chicken is selected for us by La Fornace farm, Montechiaro d’Asti (Asti).
The cutlet is served with roast potatoes and salad.
Contains EGGS, GLUTEN (wheat), MUSTARD and CELERY (salad)
SMALL PASTA IN MEAT BROTH € 5
The broth is made by our kitchen with meat chosen from La Fornace farm, Montechiaro d’Asti (Asti) which since 1998 has carried out a project of sustainable breeding: all the animals are fed only with non-GMO vegetable products and without animal fats.
Contains GLUTEN (wheat), CELERY

tastings

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

MIXED TASTING DISHES FOR TWO € 22

Four suggestions from the Chef, including in a vegetarian version, according to the availability of the ingredients each day.
A CUP OF BROTH € 3
Contains CELERY
SPICY LAMB MEATBALLS € 12
Served with creamed turnip tops and chilli sauce. The meat is selected by L’Annunciata butcher in Milan, which chooses lean and flavourful meat, bred as they used to.
Contains SESAME, GLUTEN (wheat)
Mini-pizza with natural rising agents, made with organic stone-ground flours from Mulino Marino in Cossano Belbo (Cuneo), with pumpkin from the organic farm Cascina Fraschina in Abbiategrasso (Milan), Taleggio cheese and prosciutto crudo from Sant’Ilario of Lesignano De’ Bagni (Parma).
Contains LACTOSE, GLUTEN (wheat)
CAPON IN SAÒR € 11
The capon used for the stock comes from La Fornace farm in Montechiaro d’Asti: its fine meat is mixed with onion reduced with vinegar, raisins and toasted pine nuts. The vegetables are from organic farm Cascina Fraschina in Abbiategrasso (Milan).
Contains CELERY, NUTS (pine nuts)
CREAMED SALT COD WITH RICE CHIPS IN SQUID INK AND MIXED FIELD GREENS € 14
The salt cod is selected for us by the longestablished Zermini fishmongers (Milan), a familyrun company in the top positions in the fish-market.
Contains GLUTEN (wheat), LACTOSE, FISH, MUSTARD (salad)
OCTOPUS WITH PICKLED CAULIFLOWER AND TOASTED ALMONDS € 13
The almonds come from Bioinvio in Ragusa, an organic rural farm located in the Acate valley.
Contains FISH, NUTS (almonds)

platters

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

NATURAL ARTISAN COLD CUTS OF BLACK PIGS FROM PARMA € 14
A selection of cold cuts of black pigs of Parma, made by San Paolo salami factory, Traversetolo (Parma) with great patience and passion. We’ve chosen the prosciutto crudo (aged for 30 months), coppa (aged for 12 months) and pancetta stesa (that means stretched) which is salted by hand with coarse salt and pepper, and lastly hung up in the cellars for 12-18 months.
NATURAL CHEESES € 14
A selection of cheeses from the Cascina Lago Scuro farm, Stagno Lombardo (Cremona), an organic farm since 1990. All the cheeses are made with their milk, while the grazing cows are exclusively of the brown Alpine breed (and their horns are not cut).
Contains MILK

artisan pasta

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

VERDE (GREEN) € 12 (veget)
Caserecce with spinach made by our kitchen with organic stone-ground flours from Mulino Marino, Cossano Belbo (Cuneo), with pesto, powdered black Tuscan kale and crystallized pine nuts.
Contains NUTS (pine nuts), DAIRY, GLUTEN (wheat)
TORTELLINI IN DOUBLE BEEF AND CAPON BROTH € 12
The broth is made by our kitchen with the capon selected by the rural farm La Fornace di Montechiaro d’Asti and the beef of Oberto butcher’s, Roddi (Cuneo).
Contains GLUTEN (wheat), LACTOSE, EGGS, CELERY
EGG TAGLIATELLE WITH RAGÙ (BOLOGNESE SAUCE) € 13
The ragù (the typical Bolognese sauce) is made by our kitchen with the meat selected by the Oberto butcher’s, Roddi (Cuneo).
Contains EGGS, CELERY, GLUTEN (wheat)
FILLED PASTA OF THE DAY € 14
Made by our kitchen or selected by the artisan pasta makers La Sfoglia, Reggio Emilia, dressed and served according to the imagination of the Chef and the availability of ingredients.
Contains GLUTEN (wheat), EGGS

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.

THE GOOSE HALF-WAY BETWEEN PADUA AND BEIJING € 18
Local goose thigh selected for us by Cascina Madonnina farm of Milan, which raises its animals in the open air, feeding them with natural and selected fodder, made from cereals, lucerne, fruit and vegetables. The goose is cooked by our kitchen with the 5 Chinese spices, cooked in the Padua way and lastly served with Biancoperla polenta and Pak-Choi, a variety of cabbage popular in the Far East, which originated in China. Contains CELERY

THIGH OF GUINEA FOWL € 18
Thigh of guinea fowl selected for us by La Fornace farm, Montechiaro d’Asti served with broccoli puree and crisp potatoes.
STEAK AND POTATOES € 22
Sirloin steak of Piedmontese fassona beef (300 gr) from the Oberto butcher’s, Roddi (Cuneo), served with roast potatoes with rosemary and salad.
SLICE OF FISH COOKED IN A JAR € 20
Fresh fish of the day – selected for us by the longestablished Zermini fishmongers, Milan, cooked in a jar, prepared with Sicilian capers, olives and dried tomatoes.
Contains FISH

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.

HUMMUS WITH RAW VEGETABLES AND PAPRIKA € 8 (vegan)
Contains SESAME, MUSTARD, CELERY
VALTELLINA BURGER € 14 (vegan, lactose-free)
Burger made with black beans selected by Sala Cereali, Sondrio, farm specialized in the production of flours, cereals and legumes typical of the Valtellina, oyster mushrooms, broccoli, coriander, capuliato – dried tomatoes in oil - and red onions.
ARANCINI OF RICE AND RED RADICCHIO, STRING ASIAGO, HORSERADISH SAUCE € 8 (veget)
The arancino is a great classic of our menus! In the winter version we offer it with red radicchio, string Asiago and horseradish sauce. The rice is selected for us by the Zaccaria farm, Salussola (Biella).
Contain GLUTEN (wheat), DAIRY
PUMPKIN TERRINE € 11 (vegan)
Made on the spot with artichokes preserved in oil, capuliato and crisp potatoes, radishes and horseradish. The vegetables come from the organic farm Cascina Fraschina, Abbiategrasso (Milan).
MIXED FIELD GREENS AND VEGETABLES FROM THE KITCHEN GARDEN € 8 (vegan)
Organic leaves and vegetables selected for us by Cascina Fraschina, Abbiategrasso (Milan), a farm just
outside Milan, with a nursery and greenhouses for the production and direct sale of young plants and vegetables.
Contains MUSTARD, CELERY

SOUP OF THE DAY € 10
Every day a different soup, according to the availability of vegetables and the imagination of our Chef. In a vegan, vegetarian or raw version.
ROAST POTATOES WITH GARLIC AND ROSEMARY € 5
A pan of new potatoes roasted with their skin, garlic and rosemary.
SEASONAL VEGETABLES € 7
Contains CELERY

sauces

Experimentations with vegetables, condiments and cheese.

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

AIOLI SAUCE € 3 veggie

Garlic sauce. May contain 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.

TASTING OF 5 DESSERTS € 25
Tasting of 5 desserts, depending on the Chef’s imagination, and the availability of the day.
CRISPY CONE WITH PISTACHIO CREAM € 9
A crisp and creamy dessert, prepared by our kitchen with orange gelatine and chocolate from Modica, which has all the scent of Sicily.
Contains MILK, GLUTEN (wheat), EGGS, NUTS (pistachio)
CHESTNUT CHEESECAKE € 10
A dessert to taste the winter, made by our kitchen with marrons glacés.
Contains GLUTEN (wheat), SOY, EGGS, MILK

DARK CHOCOLATE GANACHE WITH SPONGE AND CRISP CRUMBLE € 8
A dessert in a glass with soft dark chocolate ganache, sponge, mandarin gelatine, cardamom crumble and cocoa nibs.
Contains GLUTEN (wheat), EGGS, LACTOSE, SOY
SICILIA € 9
Almond semifreddo, melting cocoa sauce, almond brittle.
Contains NUTS (almonds), LACTOSE, EGGS, GELATINE (melting sauce)
SORBET OF THE DAY € 5/7
Available with or without Stolichnaya vodka.
ICE CREAM OF THE DAY € 5/7
Available with or without Stolichnaya vodka.

wines

WHITE WINES
Riviera Ligure di Ponente DOC Pigato MARENÈ - Biovio, Bastia d'Albenga (SV) € 24
Vitigno: Pigato
Trebbiano dei Colli della Toscana centrale IGT 2013 - CASALE, Certaldo (FI) € 20
Vitigno: Trebbiano - Vino Biologico - Biodinamico
Lugana DOC, Albalago – LA BASIA, Puegnago sul Garda (BS) € 23
Vitigno: Trebbiano di Lugana
Offida DOCG FIOBBO - Aurora, Offida (AP) € 24
Vitigno: Pecorino
Langhe DOC Sauvignon, Basaricò – ADRIANO MARCO E VITTORIO, San Rocco Seno d’Elvio (CN) € 22
Vitigno: Sauvignon
Colli Orientali del Fiuli DOC, Friulano – VIGNA PETRUSSA, Prepotto (UD) € 24
Vitigno: Tocai Friulano
Alto Adige DOC Gewurztraminer, Praesulis – GUMPHOF, Prato allo Sciliar (BZ) € 29
Vitigno: Gewurztraminer
Gavi DOCG – LA RAIA, Novi Ligure (AL) €20
Vitigno: Cortese, biologico e biodinamico
Verdicchio dei Castelli di Jesi DOC CAPOVOLTO - La marca di San Michele, Cupramontana (AN) € 26
Vitigno: Verdicchio - Vino Biologico
Campania IGP Fiano PARTICELLA 928 - Cantina del Barone, Cesinali (AV) € 26
Vitigno: Fiano
Sicilia DOC Grillo COSTE AL VENTO - Cantine Barbera, Menfi (AG) € 28
Vitigno: Grillo
Vermentino di Sardegna DOC STELLATO - Pala, Serdiana (CA) € 27
Vitigno:Vermentino
RED WINES
Emilia IGT, Trebbiolo fermo – LA STOPPA, Rivergaro (PC) € 21
Vitigno: Barbera, Bonarda – VINO TRIPLE “A” (Agricoltori Artigiani Artisti)
Valpolicella DOC, Borgomarcellise – MARION, S. Martino Buon Albergo (VR) € 22
Vitigno: Corvina, Rondinella
Dolcetto di Diano D’Alba DOC, Costa Fiore – ALARIO CLAUDIO, Diano d’Alba (CN) € 23
Vitigno: Dolcetto
Barbaresco DOCG, Basarin 2011 – ADRIANO MARCO E VITTORIO, San Rocco Seno d’Elvio (CN) € 36 - M
Vitigno: Nebbiolo Chiavennasca
Barolo DOCG, Sorano 2010 – ALARIO CLAUDIO, Diano d’Alba (CN) € 52
Vitigno: Nebbiolo
Alto Adige DOC Lagrein, Glassierhof – STEFAN VAJA, Egna (BZ) € 29
Vitigno: Lagrein – VINO BIOLOGICO
Umbria IGP Pinot Nero, 1883 – CONTI FAINA, Fratta Todina (PG) € 23
Vitigno: Pinot Nero
Morellino di Scansano DOCG, Dù Galli – G. PAGLIA e U. VALLE, Scansano (GR) € 24
Vitigno: Sangiovese - VINO BIOLOGICO
Barbera del Monferrato DOC, Umberta – IULI, Montaldo di Cerrina (AL) € 21
Vitigno: Barbera
Rosso di Valtellina DOC – ARPEPE, Sondrio (SO) € 29
Vitigno: Nebbiolo Chiavennasca
Colli Orientali del Friuli DOC SCHIOPPETTINO 2011 - Vigna Petrussa, Prepotto (UD) € 29
Vitigno: Ribolla Nera
Reggiano DOC Lambrusco Rosso Secco IL CAMPANONE - Cantine Lombardini, Novellara (RE) € 19
Vitigno: Lambrusco Salamino, Marani
Chianti DOCG Riserv 2005 - CASALE, Certaldo (FI) € 29
Vitigno: Sangiovese - Vino Biologico - Biodinamico
Montepulciano d'Abruzzo DOC SUFFONTE - LUDOVICO, Vittorito (AQ) € 24
Vitigno: Montepulciano D'Abruzzo
Irpinia DOC Aglianico IMMENSO - F.lli Follo, Castelvetere sul Calore (AV) € 25
Vitigno: Aglianico
Gioia del Colle DOC Primitivo 14 VIGNETO MARCHESANA - Cantine Polvanera, Gioia del Colle (BA) € 26
Vitigno: Primitivo - Vino Biologico
Cannonau di Sardegna - PALA, Serdiana (CA) € 23
Vitigno: Cannonau
CLASSIC METHOD SPARKLING WINES
V.S.Q. Brut, GALLUZZO – FRATELLI TREVISANI, Gavardo (BS) € 30
Vitigno: Chardonnay
Franciacorta DOCG Eclat Satén – AZ. AGRICOLA SANTA LUCIA, Erbusco (BS) € 30
Vitigno: Chardonnay
Franciacorta DOCG Dosaggio Zero s.a. – ARCARI + DANESI, Coccaglio (BS) €39
Vitigno: Chardonnay
SPARKLING CHARMAT / MARTINOTTI METHOD CLASSIC
Asolo Prosecco DOCG Extra Dry – BELE CASEL, Caerano San Marco (TV) € 22 - MG € 40
Vitigno: Glera
ROSE WINE
Valténesi DOC Chiaretto, La Moglie Ubriaca – LA BASIA, Puegnago sul Garda (BS) € 20
Vitigno: Groppello, Marzemino, Barbera, Sangiovese
BULK WINES
ROSSO SFUSO CL 75 - UVA: MERLOT € 12
VINO SFUSO CASCINA BELMONTE, Muscoline (Bs)
BIANCO SFUSO CL 75 - UVA: RIESLING, MANZONI € 12
VINO SFUSO CASCINA BELMONTE, Muscoline (Bs)

beers

TIPOPILS, BIONDA, TIPO PILS CL 33 € 7 CL 75 € 14
BIRRIFICIO ITALIANO, Lurago Marinone (Co)
B.I. WEIZEN, WEIZEN CHIARA CL 33 € 7 CL 75 € 14
BIRRIFICIO ITALIANO, Lurago Marinone (Co)
SETA SPECIAL BIANCA AL BERGAMOTTO, WIT-BLANCHE CL 33 € 7
BIRRIFICIO RURALE, Desio (Mb)
3° MIGLIO, BIONDA AMERICAN PALE ALE CL 33 € 7
BIRRIFICIO RURALE, Desio (Mb)
CASTIGA MATT, BLACK IPA CL 33 € 6
BIRRIFICIO RURALE, Desio (Mb)
BIBOCK, AMBRATA DOPPIO MALTO CL 33 € 7 CL 75 € 14
BIRRIFICIO ITALIANO, Lurago Marinone (Co)
VIVALDI, CHIARA CL 66 €10
BIRRIFICIO FELICE, San Felice del Benaco (BS)
ROSSELLA, ROSSA CL 66 € 10
BIRRIFICIO FELICE, San Felice del Benaco (BS)
VIN D'ORZO, DOPPELBOCK CL 66 € 10
BIRRIFICIO FELICE, San Felice del Benaco (BS)

Chefs cooking in the kitchen of un posto a Milano

The chef and his crew

There are many who say Chef Nicola Cavallaro’s pizza is one of the best and lightest in Milan because of its poolish natural leaven. Some appreciate the tenderness and the perfect cooking of the meat, instead, while some others are more into the freshly prepared pasta, made in Cascina and directly kneaded with seasonal vegetables. Last but not least, there are those who are loyal to the desserts that are always innovatively presented, some times even characterised by bold combinations, some others by the genuine taste of a hand-made cake.

Care to know who are the people behind every dish of the menu at un posto a Milano?

Nicola Cavallaro

The Head Chef of un posto a Milano, Nicola Cavallaro, has travelled all the world, leaving his land of origin, the Italian region of Veneto, to reach the States, through short stops in the East and on the yachts in the Caribbean. Now he is facing his greatest challenge: feeding all of Milan.

Other Staff

KAJOL BEPARY
TOTA MATTUBUR
FERNANDO MAURA
MOZIBUR RAHMANI

Francesca Gittardi

Gastronomy manager of un posto a Milano.

Chef Nicola Cavallaro trying his own Oca in onto

A CHEF’S RECIPE

Do you need one more reason to try un posto a Milano Restaurant? Read our chef’s recipe!

L’OCA IN ONTO

di Nicola Cavallaro
Ingredients:
1. the goose
2. the wine
3. the vegetables and herbs
4. the polenta
5. extra virgin olive oil

The dishes on the menu include the “Oca in Onto”, the first historical mention of which dates back to the 16th century in the Veneto region.
We have decided to tell a story that is repeated cyclically and which through its players is defined in this dish. Now recognized as a traditional recipe, it came into being as a peasant stratagem to preserve the dish: the women who worked in the fields could preserve the meat for a long time, as it was cooked in its own fat and sealed in jars.

draft of a duck on paper

The Goose

The geese live free in large areas on the Corte dell’Oca farm in Mortara (Pavia), in the Lomellina, an area of south-west Lombardy bound by the rivers Po, Ticino and Sesia; fed with corn, grass and rice, they are followed by vets and specialized personnel who check their conditions throughout their life cycle, guaranteeing that the final product is genuine and wholesome. Goose is a typical ingredient in many of the traditional local recipes. Thanks to the morphology of the area and the plants that have encouraged its natural development. When it reaches the kitchen of Nicola Cavallaro, the goose is plucked and boned; the thighs are separated, packed in salt for 24 hours and then left to marinade in wine for another 24 hours. They are then vacuum-cooked in their fat together with the rest of the goose, a modern methodology that accentuates the flavours and the aromas and allows cooking at low temperatures, which keeps the meat tender. The goose is cooked for 12 hours at a low temperature (70°) with carrots, celery, onion and aromatic herbs.

2. The Vine

The geese live free in large areas on the Corte dell’Oca farm in Mortara (Pavia), in the Lomellina, an area of south-west Lombardy bound by the rivers Po, Ticino and Sesia; fed with corn, grass and rice, they are followed by vets and specialized personnel who check their conditions throughout their life cycle, guaranteeing that the final product is genuine and wholesome. Goose is a typical ingredient in many of the traditional local recipes. thanks to the morphology of the area and the plants that have encouraged its natural development. When it reaches the kitchen of Nicola Cavallaro, the goose is plucked and boned; the thighs are separated, packed in salt for 24 hours and then left to marinade in wine for another 24 hours. They are then vacuum-cooked in their fat together with the rest of the goose, a modern methodology that accentuates the flavours and the aromas and allows cooking at low temperatures, which keeps the meat tender. The goose is cooked for 12 hours at a low temperature (70°) with carrots, celery, onion and aromatic herbs.
vendemmia: settembre

four vector merlot wine bottles

The vegetables and herbs

The carrots and onions come from the Cooperativa Sociale Aretè of Torre Boldone (Bergamo), which since 1987 has supported organic farming as a process of rehabilitation and support for people with mental disorders and former prisoners. Working in a farming environment, according to organic criteria, allows people in treatment to re-establish a direct relationship with nature aimed at respecting the rhythm of the land and the health of people. Rosemary, sage and celery come from the Corbari farm of Cernusco S/N (Milan) which has been growing organic vegetables and plants since 1987; the founder Antonio Corbari often gives lessons and lectures on the methodologies of growing non-autochthonous products now in our ecosystem
Rosmarino, salvia e sedano sono invece forniti dall’Azienda Agricola Corbari di Cernusco S/N (MI) che si occupa di coltivazione biologica di ortaggi e piantine da orto dal 1987.
Il fondatore, Antonio Corbari, tiene spesso lezioni e conferenze sulle metodologie di coltivazione di prodotti non autoctoni impiantati nel nostro ecosistema.

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

The polenta is made from wholemeal maize flour, stone ground at the Mulino di Bedizzole, on Lake Garda, following the Brescia milling tradition. The maize used is of the vitreous fracture type. i.e. it contains less starch and more protein compared to other varieties, making it particularly suitable for the production of granules to make the flour for polenta. The vitreousness is also kept and increased by the growing techniques used, as genetic modification actions are excluded and sowing operations and agronomic techniques with a low environmental impact are used.
MAIZE SOIL: well aerated and soft
TEMPERATURE: not below 10°
SOWING: March and April
HARVEST: October

Extra virgin olive oil

The oil comes from the Conti Faina farm, Fratta Todina (Perugia), where the evolution of the olive trees over the last 40 years can be followed in 50 hectares. The harvest follows the traditional technique of the shaker umbrella.
SOIL: well drained and light
TEMPERATURE: mild, warm
HARVEST: October and November.

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