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 Saturday: 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 22ND of MARCH

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

RIGATONI MADE IN CASCINA WITH ORGANIC FLOURS € 6
With tomato sauce, pesto, extra virgin olive oil or butter and PDO Parmigiano Reggiano.
Contains GLUTEN (wheat), CELERY (tomato sauce), NUTS (pesto)
TAGLIATA OF MARINATED AND GRILLED CHICKEN BREAST WITH ROAST POTATOES AND ORGANIC MIXED FIELD GREENS € 10
We select the chickens from La Fornace farm, Montechiaro d’Asti (Asti) which since 1998 has carried on a project of sustainable breeding, letting the animals live according to nature and feeding them with cereals grown in the fields.
HAMBURGER OF PIEDMONTESE FASSONA BEEF WITH ROAST POTATOES AND MIXED FIELD GREENS € 10
The Piedmontese fassona beef is selected by the Oberto Butchers, Roddi (Cuneo), which since 1995 has selected the best Piedmontese breed cows from small local farms.
Contains SESAME, GLUTEN, LACTOSE (bread)

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, depending on the availability of the ingredients of each day.
Ask our front of house personnel for information on allergens
FAI TU: MICHETTA AND MORTADELLA € 6
A "Michetta" bread made in Cascina with natural organic flours of the Mulino Marino, Cossano Belbo (Cuneo) filled with mortadella from Capitelli salami factory, Borgonovo Val Tidone (Piacenza).
Contains GLUTEN (wheat), NUTS (pistachio)
RABBIT PREPARED LIKE TUNA, SERVED WITH RICE AND PEA CRISP, FRESHFAVA BEAN SAUCE AND CONFIT TOMATO MOSTARDA € 13
The rabbit is selected for us by the Fornace farm, Montechiaro d'Asti, which raises its animals feeding them non-GMO cereals, according to nature. It is kept under oil, just as for tuna fish.
Contains MUSTARD, SULPHITES, CELERY, EGGS, FISH, GLUTEN (wheat) and may contain TRACES OF MILK AND DIARY, PEANUTS, SOYA, NUTS, SESAME
SARDINES MILANESE STYLE € 11
The boned sardines are breadcrumbed, fried and served with saffron mayonnaise of our production, cider vinegar and a sald of organic poppies.
Contains MUSTARD, SULPHITES, CELERY, EGGS, FISH, GLUTEN (wheat) and may contain TRACES OF MILK AND DIARY, PEANUTS, SOYA, NUTS, SESAME
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)
NON È UNA BATTUTA € 14
Three raw meatballs of Piedmontese Fassona beef - selected by the Oberto Butchers, Roddi (Cuneo) - in a crust of pistachios, almonds and toasted hazelnut, with anchovies in oil, salsa verde and fine slices of mixed cereal bread.
Contains NUTS, SULPHITES, FISH, GLUTEN meatballs)

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 € 12
For the Spring menu, we have chosen the prosciutto crudo from Sant'Ilario in Parma, withs its long natural ageing (24 months), unique of its kind for sweetness, delicacy and persistence, the result of over 50 years of research, the prosciutto cotto "Mister Miele" from the salami factory Capitelli, Borgonovo Val Tidone (Piacenza) and its "pancetta cotta Giovanna", a new product that combines the full flavour of pancetta with the delicacy and digestibility given by the unique and innovative production method.
NATURAL CHEESES € 14
A selection of goat cheeses from the farm Il Boscasso, Pavia: the fresh Caprino cheese with lactic coagulation; the Tomo with green pepper, aged for 25 days with green peppercorns inside and Caprablù, a blue cheese aged for 3-4 months.
Contains LACTOSE

artisan pasta

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

RIGATONI ALLA GRICIA WITH FRESH FAVA BEANS AND WITHERED TOMATO € 12
A variation of the more famous matriciana: the rigatoni made in Cascina are served without tomato and with fresh fava beans of the season. Pig's jowl is replaced by the throat of Parma black pig.
Contains SULPHITE, GLUTEN (wheat), LACTOSE
DANDELION SPAGHETTI WITH DANDELION, CLAMS AND CHILI PEPPERS € 13
The spaghetti are made in Cascina with dandelion extract and served with sautéed organic dandelion - from the organic farm Cascina Fraschina, Abbiategrasso (Milan) - and shelled clamswith a little bit of chilli, to balance the aromatic nature of the dish.
Contains GLUTEN (wheat), FISH
EGG TAGLIATELLE WITH LAMB RAGÙ, WILD MINT AND PECORINO ROMANO CHEESE € 14
The tagliatelle are made in our kitchen with egg yolks and tumeric, and served with a ragù of knife-cut lamb, with fresh wild mint and Pecorino cheese.
Contains EGGS, CELERY, GLUTEN (wheat), LACTOSE
FILLED PASTA OF THE DAY € 14
Prepared by our kitchen or selected by the artisan pasta makers La Sfoglia, Reggio Emilia, dressed and served by the Chef's imagination and the availability of raw materials.
Ask our front of house personnel for information on allergens

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.

LEG OF LAMB WITH BITTER BEER (AMERICAN IPA) € 18
The lamb is served with artichokes, mint, marjoram and Biancoperla polenta, Slow Food Praesidium.
Contains CELERY
STEAK AND POTATOES € 22
Sirloin steak of Piedmontese Fassona beef (300 gr) from the Oberto Butchers, Roddi (Cuneo) with rosemary flavoured roast potatoes and organic mixed field greens.
1/2 MARINATED AND GRILLED CHICKEN IN TANDOORI STYLE € 16
The free-range chicken from La Fornace farm, Montechiaro d’Asti is marinated in tandoori spices, cooked on the grill and served with mixed field greens and pickled radishes.
Contains CELERY, SULPHITES
FISH OF THE DAY COOKED IN A JAR € 20
Usually a medium-large fish, served with prawns selected by the long-established Milanese Zermini fishmonger, Sicilian capers from the organic farm Pianogrillo, Ragusa and Taggiasca olives from farm Antico Frantoio Elena Luigi, San Bartolomeo Al Mare (Imperia).
Contains FISH
FISH OR MEAT OF THE DAY
Depending on the availability of selected meat and fish, our Chef suggests a different recipe every day.
Ask our front of house personell for information on allergens

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.

ORGANIC QUINOA BURGER € 13 (vegan, lactose-free)
Vegan version of an Hamburger made with the organic quinoa of Chico Mendes Altromercato, a non-profit making cooperative of fair trade in Milan, served with grilled vegetables and a light and vegan basil pesto.
Contains NUTS
THE KITCHEN GARDEN IN SPRING € 12 (vegan, lactose-free)
Hummus made with black chickpeas from the Murge and crispy fried white chick peas, served with raw and cooked sour vegetables.
Contains CELERY, SULPHITES
VEGAN SOUP OF THE DAY € 10 (vegan)
Every day a different soup, depending on the availability of vegetables and our Chef's imagination.
Ask our front of house personnel for information about allergens
ARANCINI WITH ORGANIC NETTLES WITH PDO STRINGY TALEGGIO AND PUMPKIN SAUCE € 8 (vegeterian)
The arancini are made in Cascina with a risotto with organic nettles. Cooled down, it is filled with Taleggio which, as it fries, melts. A pumpkin sauce completes the dish.
Contains CELERY, LACTOSE
TASTING OF BEETROOT, CAPRINO CHEESE AND HAZELNUTS WITH CROUTONS AND SPROUTS € 12 (vegetarian)
Three different ways of enjoying beetroot: cooked, raw and with ketchup served with fresh goat cheese, croutons and sprouts.
Contains LACTOSE, SULPHITES
MIXED FIELD GREENS AND VEGETABLES FROM THE KITCHEN GARDEN € 8 (vegan, lactose-free)
Organic leaves and vegetables selected for us by the organic farm Cascina Fraschina, Abbiategrasso (Milan).
Contains MUSTARD, CELERY
ROAST POTATOES WITH GARLIC, ROSEMARY AND MALDON SALT € 5
A small pan of roasted potatoes iin their peel, garlic, rosemary and flakes of salt.
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.
Ask our front of house personnel for information on allergens
TIRAMISÙ IN A CUP € 5
A great classic of Cascina Cuccagna; a dessert to defy the memory of the one made by your mother (or grandmother, if you prefer).
Contains LACTOSE, EGGS, ISINGLASS
IL GIARDINO DI PRIMAVERA € 7
"Il giardino di primavera" - in English The Spring Garden - is a dessert made with Cacao streusel, white chocolate namelaka, a soft Japanese cream, with candied fruit and vegetables.
Contains NUTS, DAIRY (cream, butter), CELERY
BASIL, RASPBERRIES, LEMON BALM € 8
Basil mousse with raspberry sponge, lemon balm ice cream and crumble.
Contains MILK, DIARY, GLUTEN, NUTS, EGGS
CHOCOLATE, LIME, MATCHA TEA AND ALMOND BRITTLE € 8
Glass of lime, chocolate and matcha tea mousse, with crispy crumble and candied lime zest.
Contains DIARY, GLUTEN, NUTS, EGGS
HAZELNUT BIGNÈ WITH ORANGE SORBET € 8
The bignè areprepared in our cuisine with Piedmonte IGP hazelnuts and organic orange sorbet.
Contains MILK, DIARY, GLUTEN, NUTS, EGGS
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
Oltrepo Pavese DOC Barbera "La Rivoltosa" – LA TRAVAGLINA, Santa Giuletta (PV) € 21
Grape variety: Barbera, Croatina – No added sulphites
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
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 Riserva 2005 - CASALE, Certaldo (FI) € 32
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
CHARMANT METHOD SPUMANTI
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
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)

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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