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.
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).
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. |

children
SHORT RIGATONI HOMEMADE WITH ORGANIC FLOURS € 6 |
Short rigatoni handmade in our kitchen with stone-ground organic flours from Mulino Marino, Cossano Belbo (Cuneo). Served with Bolognese meat sauce (ragù) - with meat selected for us by Macelleria Oberto in Roddi (Cuneo) - or with tomato sauce, or with extra-virgin olive oil from Pianogrillo organic farm in Chiaramonte Gulfi (Ragusa) and PDO Parmigiano Reggiano aged for 24 months at Gennari cheese factory in Collecchio (Parma). Contains GLUTEN |
CHICKEN BREAST CUTLET € 10 |
Cutlet made with chicken breast from Fattoria La Fornace, Montechiaro d’Asti, served with potatoes and salad from Corbari organic farm in Cernusco sul Naviglio (Milan). Contains EGG, GLUTEN |
BREAD AND SEASONAL VEGETABLE BALLS € 8 (veggie) |
Bread balls, homemade with stone-ground organic flours from Mulino Marino in Cossano Belbo (Cuneo) and seasonal vegetables from Corbari organic farm in Cernusco sul Naviglio (Milan), served with roast potatoes and ciapasù sauce. Contains CELERY, EGG, GLUTEN |

HORS D’OEUVRES
Dishes which come from our Chef’s imagination and which follow and reinterpret Italian flavours and seasonal ingredients.
MIXED HORS D’OEUVRES FOR TWO € 22 |
Four Chef choices, according to the day’s ingredients. Vegetarian version also available. Please ask our waiting staff for allergen information |
SPICY LAMB MEATBALLS WITH RED CURRY SAUCE AND FRESH CORIANDER € 12 |
Balls of lamb meat selected by L’Annunciata butcher in Milan, served with red curry sauce, chili pepper from Cascina Fraschina organic farm in Abbiategrasso (Milan) and fresh coriander selected by Il Mercante di Spezie. |
RAW FASSONE BEEF WITH MUSTARD ICE-CREAM, PARSLEY SAUCE AND PISTACHIOS € 14 |
An alternative tartare of Piedmontese Fassone beef: the meat, selected by Oberto butcher in Roddi (Cuneo), is served with a special ice-cream with mustard selected by Longino & Cardenal, organic pistachios from Bioinvio farm in Vittoria (Ragusa), salsa verde (parsley sauce) and charred onion flavored croutons. Contains MUSTARD, NUTS (pistachios) |
CULATELLO DOP € 19 |
80 g of Culatello di Zibello DOP (cured pork meat) from Podere Cadassa in Colorno (Parma), a Slow Food Presidium, served with pickled mixed vegetables. Contains CELERY, SULFITES |
A CUP OF BROTH € 4 |
Broth made with beef selected for us by Macelleria Oberto in Roddi (Cuneo) and capon from La Fornace farm in Montiglio Monferrato (Asti). Contains CELERY, MUSTARD |
BOILED MEAT WITH PARSLEY SAUCE AND WITH RED TURNIP AND PUMPKIN KETCHUPS € 14 |
Boiled beef tongue and pork (cappello del prete) selected by Oberto butcher in Roddi (Cuneo), capon from La Fornace farm in Montiglio Monferrato (Asti) and cotechino (large pork sausage) from Bazza salami factory in Terrassa Padovana - an assortment of old-time flavors, served with three different sauces. Contains CELERY, MUSTARD |
CHE PIZZA! € 10 |
Sourdough pizza with turnip tops purée from Corbari organic farm in Cernusco sul Naviglio (Milan) and Cantabrian anchovies selected by the long-established Zermini fishmongers in Milan. Contains FISH, GLUTEN |

platters
Fresh cheeses and artisan cold cuts from farms which respect the rhythm of nature. Our selection also includes gluten- and lactose-free ideas.
ARTISANAL CURED MEAT € 14 |
Salame rosa ("pink salami") and mortadella from Felsineo factory in Zola Predosa (Bologna) and salami from Gramola factory in Schio (Vicenza). |
LOMBARD CHEESES € 13 (veggie) |
A selection of Lombard cheeses that changes every week, served with fruit compote. Please ask our waiting staff for further details. Contains MILK |
PICKLED VEGETABLES € 5 (vegan) |
A homemade dish: cauliflower, white celery, celeriac, carrot, fennel, yellow and red pepper blanched and preserved in oil and vinegar. Contains CELERY, SULPHITES |

artisan pasta
The flours are organic, the recipes traditional and the creativity is of the Chef, Nicola Cavallaro.
BIGOI IN SALSA € 12 |
Large wholegrain spaghetti drawn in our kitchen, served with salted sardines from Sciacca (Agrigento) selected by the long established Zermini fishmongers in Milan, fennel sauce and toasted organic pine nuts from Bioinvio farm in Vittoria (Ragusa). Contains GLUTEN, FISH, NUTS (pine nuts) |
HANDMADE CAPPELLETTI IN BEEF AND HEN BROTH € 14 |
Handmade cappelletti (stuffed pasta) from La Sfoglia artisan pasta factory, Reggio Emilia, served in broth made with beef selected by Oberto butcher in Roddi (Cuneo) and hen from La Fornace farm in Montiglio Monferrato (Asti). Contains GLUTEN, EGGS, CELERY , MILK |
TAGLIATELLE WITH BOLOGNESE MEAT SAUCE € 12 |
Egg pasta homemade in our kitchen with stone-ground organic flours from Mulino Marino in Cossano Belbo (Cuneo) and organic eggs from Bargero farm in Carbonate (Como) served with traditional Bolognese sauce (ragù) made with meat selected for us by Macelleria Oberto in Roddi (Cuneo). Contains EGGS, GLUTEN, CELERY, MILK |
TORTELLI STUFFED WITH TURNIP TOPS, SMOKED PROVOLA SAUCE AND CHILI PEPPER COMPOTE € 12 (veggie) |
A vegetarian dish - pasta stuffed with turnip tops from Corbari organic farm in Cernusco sul Naviglio (Milan), provola cheese from Centro della Mozzarella artisan cheese factory and a special sauce with chili pepper from Cascina Fraschina organic farm in Abbiategrasso (Milan). Contains GLUTEN, MILK |
VEGAN SOUP OF THE DAY € 9 |
A different soup every day, depending on the daily availability of seasonal vegetables. Please ask our waiting staff for allergen information |
PASTA OF THE DAY |
Please ask our waiting staff for allergen information |

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.
BEEF CHEEKS € 18 |
Piedmontese Fassone beef cheek selected by Oberto butcher in Roddi (Cuneo) served with carrot purée and artichoke and horseradish chips. |
DUCK BREAST A L'ORANGE € 19 |
Duck breast with organic oranges from Bioinvio farm in Vittoria (Ragusa), served with bok choy from Corbari organic farm in Cernusco sul Naviglio (Milan), hot spicy honey and puffed rice. |
FASSONE BEEF STEAK € 55/KG (for 2 people) |
Piedmontese Fassone beef steak selected for us by Macelleria Oberto in Roddi (Cuneo) with roast potatoes, sautéed vegetables and mixed field greens from Corbari organic farm in Cernusco sul Naviglio (Milan). Contains CELERY |
SALT COD CONFIT IN OIL € 22 |
Slice of salt cod selected by the a href=https://www.acesrl.net/>long-established Zermini fishmongers (Milan), cooked in oil at low temperature and served with chickpeas and spicy tomato. Contains FISH |
1/2 CHICKEN MARINATED IN OIL, LEMON AND ROSEMARY € 15 |
Half chicken from La Fornace farm in Montiglio Monferrato (Asti), marinated in extra-virgin olive oil from Pianogrillo organic farm in Chiaramonte Gulfi (Ragusa), organic lemon from Bioinvio farm in Vittoria (Ragusa) and rosemary, served with organic mixed field greens. |
FISH OR MEAT OF THE DAY |
Please ask our waiting staff for allergen information |

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.
WINTER 2019 € 15 (vegetarian) |
Falafel with red turnip from Cascina Fraschina organic farm in Abbiategrasso (Milan) served with artichoke a la barigoule, baked onion and pumpkin mustard from Cascina Fraschina organic farm in Abbiategrasso (Milan). Contains EGGS |
ARANCINI WITH PUMPKIN, TALEGGIO AND SARAWAK PEPPER € 8 (vegetarian) |
Balls of rice from Zaccaria farm in Salussola (Biella) with pumpkin from Cascina Fraschina organic farm in Abbiategrasso (Milan), taleggio cheese from Tazzi factory in Trescore Cremasco (Crema) and Sarawak pepper, served with horseradish sauce. Contains GLUTEN, EGGS, CELERY |
CARROT, NUT AND ALMOND BALLS € 14 (vegan) |
Balls of carrots, nuts and almonds dressed with a sauce of raw spinach, red turnip from Cascina Fraschina organic farm in Abbiategrasso (Milan) and carrots, served with vegetable chips cooked at 55 °C. Contains NUTS (walnut, almond) |
RED TURNIP AND CHICKPEAS HUMMUS WITH CRISPY VEGETABLES AND BREAD CROUTONS € 8 (vegan) |
An autumn version of chickpea hummus, brightly colored by the red turnips from Cascina Fraschina organic farm in Abbiategrasso (Milano), served with raw vegetables from Corbari organic farm in Cernusco sul Naviglio (Milan) and bread croutons. Contains CELERY, SESAME, GLUTEN |
MIXED FIELD GREENS AND VEGETABLES € 9 (vegan) |
Mix of leaves, wild herbs and organic vegetables from Corbari farm in Cernusco sul Naviglio (Milan). Contains CELERY, MUSTARD |
ROAST POTATOES WITH GARLIC, MALDON SALT AND ROSEMARY € 5 (vegan) |
SEASONAL VEGETABLES € 5 (vegan) |
Contains CELERY, MUSTARD |

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 |
Tasting of 5 desserts, according to the chef’s imagination and the day’s offer. Please ask our waiting staff for allergen information |
SICILY € 9 |
Almond nougatine semifreddo, Modica chocolate, reduction of Passito Menfi DOC “Albamarina” from Cantine Barbera, Agrigento. Contains SULPHITES, EGGS, MILK, NUTS (almonds) |
OUR MONT BLANC IN A GLASS € 9 |
Beside the classical ingredients of the Mont Blanc, our kitchen adds a crispy crumble with dark chocolate and IGP hazelnuts from Adriano Marco e Vittorio farm in Alba (Cuneo). Contains MILK, NUTS (hazelnuts) |
SMALL APPLE TART WITH VANILLA ICE-CREAM € 7 |
Our classical apple tart, homemade in our kitchen, with the addition of organic lemon zest from Bioinvio farm in Vittoria (Ragusa), served with vanilla ice-cream. Contains LACTOSE, GLUTEN, EGGS |
TIRAMISU IN A CUP € 6 |
A great classic in Cascina Cuccagna - a dessert conceived to challenge the memory of your mother’s tiramisu (or grandmother’s, if you prefer). Contains LACTOSE, EGGS, ISINGLASS |
SORBET OF THE DAY € 5 |
Available with or without Stolichnaya vodka. Please ask our waiting staff for allergen information |

wines
TRADITIONAL METHOD SPARKLING WINES |
FRANCIACORTA DOCG BRUT / € 39 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 / € 22 - 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 |
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% |
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” / € 22 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 |
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” / € 30 AZIENDA AGRICOLA LA TOSA, Vigolzone (PC) Grape variety: Malvasia |
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 |
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 SASSELLA "STELLA RETICA" / € 48 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) |
SFURSAT DELLA VALTELLINA DOCG / € 58 AZIENDA AGRICOLA ALBERTO MARSETTI, Forcola (SO) Grape variety: Nebbiolo (Chiavennasca) |
VINO ROSSO “MAGGIORINA” / € 26 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 |
BARBERA D'ALBA DOC SUPERIORE / € 22 ADRIANO MARCO E VITTORIO, San Rocco Seno d'Elvio (CN) Federazione Italiana Vignaioli Indipendenti Grape variety: Barbera |
BARBARESCO DOCG “BASARIN” / € 36 ADRIANO MARCO E VITTORIO, San Rocco Seno d'Elvio (CN) Federazione Italiana Vignaioli Indipendenti Grape variety: Nebbiolo |
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 |
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" / € 22 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 |
LAMBRUSCO GRASPAROSSA DI CASTELVETRO DOC SELEZIONE “GLOCAL” / € 23 Vigneto Cialdini / Produttore: CHIARLI, Modena (MO) Grape variety: Lambrusco Grasparossa |
IGT COSTA TOSCANA VERMENTINO NERO / € 27 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 / € 30 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 |
CERASUOLO DI VITTORIA CLASSICO DOCG / € 32 COS, Vittoria (RG) Grape variety: Frappato di Vittoria 60%, Nero d'Avola 40% ORGANIC WINE |
CASK WINES |
VINO BIANCO / € 12 CASCINA BELMONTE, Muscoline (BS) Grape variety: Riesling VEGAN WINE |
VINO ROSSO / € 12 CASCINA BELMONTE, Muscoline (BS) Grape variety: Merlot ORGANIC AND VEGAN WINE |

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% |
ASTEROID 56013 / cl 33 € 7 BIRRIFICIO ITALIANO, Lurago Marinone (CO) India pale ale in stile west coast 6,6% |
NIGREDO / cl 33 € 7 BIRRIFICIO ITALIANO, Lurago Marinone (CO) Dark lager 6,5% |
LAIKA / cl 33 € 7 MUTTNIK, Cernusco sul Naviglio (MI) Kölsch 5,2% |
DAMKA / cl 33 € 7 MUTTNIK, Cernusco sul Naviglio (MI) Vienna Lager 5,2% |
TERZO MIGLIO / cl 33 € 7 BIRRIFICIO RURALE, Desio (MB) American pale ale 5,8% |
SETA / SETA SPECIAL / cl 33 € 7 BIRRIFICIO RURALE, Desio (MB) Wit-blanche / Bergamot wit-blanche (seasonal) 5% |
CHAMPAGNE-STYLE CRAFT BEERS |
INCLUSIO ULTIMA / cl 75 € 20 BIRRIFICIO ITALIANO KLANBARRIQUE, Lurago Marinone (CO) Bottle dry hopping strong lager 7% |
PADOSÉ / cl 75 € 20 BIRRIFICIO ITALIANO KLANBARRIQUE, Lurago Marinone (CO) Blackcurrant-infused ale 7,7% |
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.


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'S BRIGADE
CLAUDIO COLARUSSO,
FRANCESCA GITTARDI,
MARCO PIAZZOLLA,
REMO SALE,

MAURA WARNAKULASURIYA FERNANDO,
LALITH UDUGAMPALAGE FERNANDO,
TOTA MATUBBUR,
ABUL KASEM

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
CONTACT US
Would you like to book or to get more information on un posto a Milano?
Contact us, we promise to answer as soon as possible.