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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 Monday 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 Monday 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 20TH of june

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 PARMIGIANO REGGIANO PDO € 3 (veggie)
Soft polenta prepared with Biancoperla cornmeal from 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)
> Babies meals 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

ROSEMARY SEMI-WHOLE WHEAT FOCACCIAS WITH PROSCIUTTO COTTO AL MIELE € 6
Our handmade focaccias made with stone milled organic flours from Mulino Marino in Cossano Belbo (Cuneo).
Contains GLUTEN
MEZZE MANICHE PASTA WITH PESTO, FRESH TOMATO SAUCE OR EVO AND 24-MONTH SEASONED PARMIGIANO REGGIANO PDO €6 (veggie)
Our handmade mezze maniche pasta (small tube-shaped pasta) made with the stone
milled organic fl ours from Mulino Marino in Cossano Belbo (Cuneo). Served either with pesto, fresh tomato sauce or EVO and 24-month seasoned Parmigiano Reggiano PDO.
Contains GLUTEN, NUTS, CELERY
POTATO MEATBALLS WITH ORGANIC SALAD AND HOMEMADE MAYONNAISE € 8 (veggie)
Served with organic salad from Corbari organic
farm in Cernusco sul Naviglio (Milan)
.
Contains GLUTEN, EGGS, MILK, MUSTARD
CHICKEN LEG WITH ROASTED POTATOES AND ORGANIC SALAD € 10 (milk free)
Chicken leg from La Fornace farm in Montiglio Monferrato (Asti) served with potatoes and mixed field greens from Corbari organic farm in Cernusco sul Naviglio (Milan).

 

PLATTERS

COLD CUTS € 14
Soppressa salami and coppa salami from Padova, and mortadella from Zola Predosa (Bologna).
CHEESES € 14 (veggie)
A selection of goat cheese from dairy factory Paje di Giaveno (Turin).
> AND NOW... BACK TO THE FARM!
A small farm in Giaveno (Turin) that supports hill farmers, from which it collects high-profile sheep’s milk, cow’s and goat’s milk to create quality dairy products. Available on Cortilia.it for you to try at home.
MIXED PICKLES € 5 (veggie)
Mixed vegetable pickles prepared in our kitchen with caulifl owers, white celery, carrot, fennel and yellow and red peppers from the organic farms Cascina Fraschina in Abbiategrasso (Milan) and Corbari in Cernusco sul Naviglio (Milan), parboiled and then preserved in oil, vinegar and white wine.
Contains CELERY, SULPHITES

 

 

APPETIZERS

ANTIPASTO MISTO O VEGETARIANO € 22 | serves 2
Four Chef’s proposals even in a vegetarian version, based on the daily availability of the products.
Please ask our waiting staff for the allergen information.
RED PRAWNS, OVI AND OVI € 14
Japanese style omelette made with eggs from Cascina Pizzo farm in Mediglia (Milan) with raw red prawns and grey mullet eggs.
Contains CRUSTACEANS, EGGS, FISH, SOYA
> AND NOW... BACK TO THE FARM: CASCINA PIZZO
A farm located in the South Agricultural Park in Milan, in Mediglia (Milan), that raises free range laying hens, according to the organic method. Available on Cortilia.it for you to try at home.
SANDWICH DI SGOMBRO, RAPE ROSSE E FRAGOLE € 12
Marinated mackerel cooked at low temperature with onion sweet and sour, strawberries and beetroots.
Contains FISH
NON È UNA BATTUTA (BEEF TARTARE) € 14
Raw Piemontese Fassona cattle meatballs from the Oberto butcher’s in Roddi (Cuneo) in organic almonds and pistachios crust from Bioinvio farm in Vittoria (Ragusa) and hazelnuts from Piemonte, served with salsa verde.
Contains EGGS, NUTS, CELERY
CAESAR IN MILAN € 12
New Romaine lettuce heads from Corbari organic farm in Cernusco sul Naviglio (Milan) with chicken from La Fornace farm in Montiglio Monferrato (Asti), bacon, Parmigiano Reggiano PDO sauce, anchovies and croutons.
Contains GLUTEN, FISH, MILK
CANTABRIAN ANCHOVIES € 14
With croutons and whipped butter from Fattorie
Fiandino in Villafalletto (Cuneo)
, from cream obtained by 100% Piedmontese milk centrifuge and left to rest for 72 hours.
Contains GLUTEN, FISH, MILK
> AND NOW BACK TO THE FARM: FATTORIE FIANDINO
Located in Villafalletto (Cuneo), where they breed only Bruna Alpina cows that are fed according to a natural diet made of grass, corn and cereals. This farm’s identity is linked to butter, to which innovative projects have been added over the years, including the use of vegetable rennet. Available on Cortilia.it for you to try at home.

vegetarian and vegan APPETIZERS

MUHAMMARA € 12 (vegan)
A dish with origins in Aleppo made of slightly spicy pepper purée with walnuts, bread and extra virgin olive oil.
Contains GLUTEN, NUTS (nuts)
PANE CUNZATO 2.0 € 10 (veggie)
Bread soup with organic capers and almonds pesto from Bioinvio organic farm in Vittoria (Ragusa), tomatoes from Cascina Fraschina organic farm in Abbiategrasso (Milan) and from Corbari organic farm in Cernusco sul Naviglio (Milan), caperberries from Pantelleria, homemade baked ricotta cheese, fresh mint and red crispy onions.
Contains GLUTEN, MILK, NUTS (almonds), CELERY
CHE PIZZA € 10 (veggie)
Naturally leavened small pizza with organic stone milled flour from Mulino Marino in Cossano Belbo (Cuneo), sourdough proved pizza and wheat germ served with artisan buffalo mozzarella, dried tomatoes and basil.
Contains 1, 7
POTATO MEATBALLS € 8
With Pecorino Romano and mint, served with spiced tomato sauce and Parmigiano Reggiano PDO chips.
Contains GLUTEN, EGGS, MILK

 

FIRST DISHES

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

GREEN PACCHERI PASTA WITH MUSSELS AND COURGETTES € 14
Paccheri (fl at tube-shaped) pasta made in our kitchen using stone milled organic flours from Mulino Marino in Cossano Belbo (Cuneo), kneaded with dandelion, served with cooked and raw courgette sauce, mussels and Pecorino Romano.
Contains GLUTEN, MILK, MOLLUSCS
PARMIGIANA DI MELANZANE € 14 (veggie)
Aubergines with artisan mozzarella sauce and crispy basil.
Contains 1, 7, 9..
SPAGHETTI WITH GARLIC, OIL AND CHILLI PEPPERS € 12 (vegan)
Spaghetti prepared in our kitchen using organic stone-ground fl our from Mulino Marino in Cossano Belbo (Cuneo) with garlic, extra virgin olive oil, a selection of chillies and Peperone Crusco (crispy bell pepper) from Parco Verde in Grumento Nova (Potenza).
Contains GLUTEN
> AND NOW BACK TO THE FARM: PARCO VERDE
This farm is located in Grumento Nova (Potenza), in the heart of Lucania, a territory characterised by a high agricultural biodiversity and by somewhat unexplored gastronomic traditions. In addition to the Peperone Crusco (crispy bell pepper), the farm produces traditional cheeses and cured meats. Available on Cortilia.itfor you to try at home.
RIGATONI PASTA WITH FIVE TOMATOES € 12 (veggie)
Rigatoni (small tube-like shaped) pasta kneaded with organic stone-ground flour from Mulino Marino in Cossano Belbo (Cuneo) and cherry tomato centrifuge from Bioinvio organic farm in Vittoria (Ragusa), served with sauce made with a tomato bunch by Cascina Fraschina organic farm in Abbiategrasso (Milan) and Corbari organic farm of Cernusco sul Naviglio (Milan), dried tomatoes, confit tomatoes and green tomatoes.
A vegan version is available upon request.
Contains GLUTEN, CELERY
CAPPELLACCI PASTA WITH NETTLE FILLING € 14
Handmade cappellacci pasta made by the artisan pasta makers La Sfoglia in Reggio Emilia with artisan mozzarella sauce, nettle powder and organic lemon peel.
A vegan version is available upon request.
Contains GLUTEN, EGGS, MILK
TOMATO SOUP € 10 (vegan)
Cold tomato soup with products from Cascina Fraschina organic farm in Abbiategrasso (Milan) and from Corbari organic farm in Cernusco sul Naviglio (Milan) with strawberry brunoise and basil.
Contains GLUTEN
ARTISAN STUFFED PASTA OF THE DAY
Please ask our waiting staff which pasta is served and to receive allergen information.

VEGETABLES

ORGANIC MIXED FIELD GREENS AND VEGETABLES € 9 (vegan)
Organic mixed fi eld greens and seasonal vegetables from Cascina Fraschina organic farm in Abbiategrasso (Milan) and from Corbari organic farm in Cernusco sul Naviglio (Milan).
Contains CELERY and MUSTARD
> AND NOW BACK TO THE PRODUCERS: CASCINA FRASCHINA AND CORBARI
Two organic farms in Lombardywith whom we’ve been working for a long time: Cascina Fraschina is in the heart of the Ticino park managed by two young entrepreneurs who cultivate seasonal fruit and vegetables in harmony with nature. Corbari is in Cernusco sul Naviglio (Milan) and cultivates vegetable plants; it is one of the fi rst biological farms in Lombardy.Available on Cortilia.itfor you to try at home.
ORGANIC GREEN BEANS AND ALMONDS € 5 (vegan)
Green beans from Cascina Fraschina organic farm in Abbiategrasso (Milan) and Corbari organic farm in Cernusco sul Naviglio (Milan) with organic almonds from Bioinvio farm in Vittoria (Ragusa), garlic, oil, chilli and honey.
Contains NUTS (almonds)
ROASTED NEW POTATOES WITH GARLIC AND ROSEMARY € 5 (vegan)
PINZIMONIO € 5 (vegan)
Organic seasonal mixed vegetable dip from Cascina Fraschina organic farm in Abbiategrasso (Milan) and from Corbari organic farm in Cernusco sul Naviglio (Milan) with lemon vinaigrette.
Contains CELERY and MUSTARD

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.

½ CHICKEN MARINATED WITH OIL, ROSEMARY, WINE AND ORGANIC LEMON € 16 (milk free)
1/2 chicken from La Fornace farm in Montiglio Monferrato (Asti) cooked at low temperature and grilled, served with mixed field greens from Corbari organic farm in Cernusco sul Naviglio (Milan).
Contains MUSTARD, SULPHITES
PIEMONTESE FASSONA TOMAHAWK (1 KG) € 55 | serves 2 (milk free)
A kilo of steak of the front beef loin with the bone from Oberto butcher’s in Roddi (Cuneo) marinated and grilled, served with new potatoes and organic salad from Corbari farm in Cernusco sul Naviglio (Milan).
Contains MUSTARD/i>
> AND NOW BACK TO THE SUPPLIER: OBERTO’S BUTCHER
This historic butcher in Roddi (Cuneo) has been selecting the best Piedmontese Fassona breed cattle since 1965 from small local farms in the heart of the Langhe where the traditional breeding method is unchanged. Available on Cortilia.it for you to try at home.
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
FALAFEL WITH ARTISAN PITA € 14 (veggie)
Falafel with Carpino’s fava beans - a Slow Food Presidium in the Gargano area, in the province of Foggia - and basil with artisan pita and sesame vinaigrette.
Contains GLUTEN, SESAME
SEA BASS FILET € 22 (milk free)
Sea bass fi shed in Italy, with organic Sicilian lemon sauce from Bioinvio farm in Vittoria (Ragusa), tapenade of taggiasche olives and basil sponge.
Contains GLUTEN, EGGS, FISH
NERO DI PARMA PORK ASADO € 17 (milk free)
Served with roasted new potatoes and organic mixed field greens from Corbari farm in Cernusco sul Naviglio (Milan).
Contains MUSTARD
DISH OF THE DAY
Please ask our waiting staff for information on the daily speciality and for allergen information.

sauces

Experimentations with vegetables, condiments and cheese.

CIAPASU’ SAUCE € 3 (vegan)
Our own ketchup.
Contains MUSTARD
AIOLI SAUCE € 3 (veggie)
Garlic mayonnaise.
Contains EGGS, MUSTARD
VEGAN MAYONNAISE € 3 (veggie)
Made in our kitchen with natural almond milk from the organic coop farm Valdibella 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.

A SELECTION OF 5 DESSERTS € 25
A tasting of 5 desserts according to the Chef’s creative mood.
Please ask our waiting staff for the allergen information.
MANGO AND PEACH SWEET SOUP € 8
With dark chocolate ganache and a crunchy top with turmeric and cardamom.
Contains GLUTEN, MILK
SICILIA € 9 (gluten free)
Semifreddo with organic almonds from Bioinvio organic farm in Vittoria (Ragusa) with organic chocolate chips from Sabadì in Modica (Ragusa),crunchy organic almond powder, organic orange peel essence and bergamot jelly from Terre di Zoè
in Gioia Tauro (Reggio Calabria)
.
Contains EGGS, MILK, NUTS, SULPHITES
> AND NOW BACK TO THE PRODUCER: SABADÌ
The chocolate from Modica by Sabadì is made with organic raw materials coming from Slow Food presidia and fair-trade producers. For seven years it has been awarded with the Tavoletta d’Oro for the best Modica chocolate. Available on Cortilia.it for you to try at home.
> AND NOW BACK TO THE PRODUCER: TERRA DI ZOÈ
A small family-run organic farm in Gioia Tauro (Reggio Calabria) dedicated to the cultivation of olives and citrus fruits. The fruits are picked at their right point of ripeness giving us a product with an
authentic flavour. The ingredients are processed in a specialised organic laboratory. Available on Cortilia.it for you to try at home.
PISTACHIOS CHEESECAKE IN A GLASS € 7 (gluten free)
Served with raspberry sauce and chocolate shortcrust.
Contains MILK, NUTS
SBRISOLONA AND PASSITO € 10
With organic almonds from Bioinvio farm in Vittoria (Ragusa), served with Colli Piacentini DOC Malvasia Passito “L’ora felice” from the La Tosa farm in Vigolzone (Piacenza).
Contains GLUTEN, EGGS, MILK, NUTS, SULPHITES
> AND NOW BACK TO THE PRODUCER: BIOINVIO
Organic farm in Vittoria (Ragusa), a pioneer of organic farming in Sicily since 1994, has been cultivating citrus fruit, in open fi elds, without forcing, favouring the vocation of the territory for four generations. Available on Cortilia.it for you to try at home.
SORBET € 5 / € 7
Our sorbet made using seasonal products. To enjoy with or without Stolichnaya vodka.
Please ask our waiting staff for the 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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