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 21ST of JUNE

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

PROSCIUTTO COTTO AND FOCACCIA € 5
Homemade focaccia with cooked ham from Capitelli salami factory, Borgonovo Val Tidone (Piacenza).
Contains GLUTEN
HOMEMADE SHORT RIGATONI WITH ORGANIC FLOURS € 6
Short rigatoni handmade in our kitchen with stone-ground organic flours from Mulino Marino, Cossano Belbo (Cuneo). Served with tomato sauce or pesto or extra-virgin olive oil and DOP Parmigiano Reggiano cheese aged for 24 months at Gennari cheese factory in Collecchio (Parma).
Contains GLUTEN (wheat), DAIRY PRODUCTS (Parmigiano Reggiano cheese), CELERY (tomato sauce), NUTS (pesto)
GRILLED CHICKEN LEG WITH SALAD AND TOMATOES € 10
Our free range country chickens come from Fattoria La Fornace, Montechiaro d’Asti.
Contains MUSTARD
FASSONE BEEF BURGER WITH ROAST POTATOES AND SALAD € 12
Our Piedmontese Fassone beef is selected for us by Oberto butcher shop in Roddi (Cuneo), which has been selecting the best Piedmontese breed cows from small local farms since 1965.
Contains MUSTARD, GLUTEN, LACTOSE (bread)
COD WITH SALAD € 10
Cod selected by Zermini fish shop, Milan, coated with breadcrumbs, fried and served with organic mixed field greens from Cascina Fraschina farm, Abbiategrasso (Milan).
Contains FISH, GLUTEN, CELERY, MUSTARD

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
NON È UNA BATTUTA € 14
Three tartare balls of Piedmontese Fassone beef selected by Oberto butcher shop, Roddi (Cuneo), in a crust of toasted pistachios, almonds and hazelnuts, served with anchovies in oil, salsa verde (parsley sauce) and fine slices of bread.
Contains NUTS, SULPHITES, FISH, GLUTEN (meatballs)
BUFFALO MOZZARELLA € 14
An artisan-made buffalo mozzarella from Centro della Mozzarella, (Milan) served with Parma black pig ham from San Paolo salami factory, Traversetolo (Parma) and saffron pearls.
Contains LACTOSE
IT’S NOT A DESSERT € 10
Salty tart filled with fresh ricotta cheese from Centro della Mozzarella artisan cheese factory (Milan), DOP Parmigiano Reggiano cheese aged for 24 months at Gennari cheese factory, Collecchio (Parma), dried tomato, caper berries and Taggiasca olive tapenade.
Contains DIARY PRODUCTS, SULPHITES, GLUTEN (wheat)
RED PRAWNS € 14
Raw red prawns from Mazara del Vallo, Trapani, served with almond milk pudding and apricot, cherries and basil sauce, and cuttlefish chips.
Contiene FISH, CRUSTACEANS, 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.

ARTISAN COLD CUTS € 14
In collaboration with Bottega Pavesi, Podenzano (Piacenza), we selected three kinds of artisan cured meat which undergo a long ripening in their cellars: an 11-month aged coppa (pork neck), a 24-month aged pancetta (cured pork belly) and a 3/4-month aged salami.
NATURAL CHEESES € 14
A selection of goat cheeses from Il Boscasso farm, Pavia: caprino, fresh creamy lactic curd goat cheese; tomo al pepe verde, 25-day aged cheese with green peppercorns on the inside, and tronchetto al carbone vegetale, lactic curd goat cheese log, salted on the surface and coated with vegetable charcoal to obtain an ash-ripening effect.
Contains LACTOSE

artisan pasta

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

CARROT RIGATONI WITH PEA SAUCE, CRISPY PORK CHEEKS AND DRIED TOMATO € 12
Carrot rigatoni made in our kitchen and served with pea sauce, Parma black pig cheeks from the delicatessen San Paolo, Traversetolo (Parma) and tomato.
Contains GLUTEN (wheat), DIARY PRODUCTS
SPAGHETTI WITH GARLIC, OLIVE OIL AND A SELECTION OF HOT CHILI PEPPERS € 12
A typical dish from Naples, enriched with a selection of chili peppers - Rocoto, Habanero, Aji Amarillo and Jalapeño to name a few.
Contains GLUTEN (wheat), DIARY PRODUCTS
HOMEMADE CAPPELLETTI WITH OLIVES € 14
Homemade pasta filled with olives from La Sfoglia artisan pasta factory, Reggio Emilia, served with fresh tomato sauce, dried tomatoes, basil and artisan burrata cheese from Centro della Mozzarella, Milan.
Contains GLUTEN (wheat), DIARY PRODUCTS
TOMATO SOUP € 10
Cold tomato soup with strawberries brunoise, basil and croutons.
Contiene GLUTINE (bread), LACTOSE
PASTA OR RICE 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.

MARINATED 1/2 CHICKEN € 16
Free range country chicken from Fattoria La Fornace, Montechiaro d’Asti, marinated in organic lemon juice from Bioinvio farm, Ragusa, garlic and rosemary, cooked at low temperature, grilled and served with organic mixed field greens from Cascina Fraschina farm, Abbiategrasso (Milan).
Contains MUSTARD
300 g € 22
Piedmontese Fassone beef steak chosen for us by Oberto butcher shop, Roddi (Cuneo), with roast potatoes and organic mixed field greens from Cascina
Fraschina farm, Abbiategrasso (Milan).
Contains MUSTARD
ASADO € 18
Asado lamb and bok choy cooked in a wok with garlic, oil and chili pepper.
JAR COOKED € 20
Catch of the day selected by Zermini fish shop, Milan jar cooked with capers, olives and dried tomato.
Contains FISH
SAUTÉED MUSSELS € 16
500 gr of mussels dressed with coconut milk, red curry and fresh coriander. We usually choose a wild, seasonal mussel, the so-called mosciolo from Portonovo, Ancona, available from May to September. As an alternative, we will serve Ligurian mussels from the area of La Spezia.
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.

MUHAMMARA € 12
Originally from Aleppo, this dip consists in a slightly hot pepper purée with nuts, bread and extra-virgin olive oil.
Contains GLUTEN (wheat), NUTS (nuts), CELERY
EGGPLANT PARMIGIANA 2.0 € 13
A eggplant is grilled, peeled and filled with artisan-made buffalo mozzarella cream from Centro della Mozzarella, Milan, ricotta, dried tomatoes, basil and DOP Parmigiano Reggiano cheese aged for 24 months at Gennari cheese factory in Collecchio, (Parma). Then it is coated with breadcrumbs, fried and served with fresh tomato gel and fine herbs.
Contains LACTOSE, EGGS, GLUTEN (wheat). May contain traces of NUTS
ARANCINI € 8
Two rice croquettes (in Italian, arancini) with tomato and basil, filled with fiordilatte - an artisan cow milk cheese from Centro della Mozzarella, Milan - and basil sauce.
Contains MILK, EGGS, GLUTEN
VEGAN BURGER € 13
Burger made with organic quinoa by Chico Mendes Altromercato, onion and zucchini, served with a grilled vegetable napoleon and fine herbs.
PICKLED VEGETABLES € 5
Fennels, celery, carrots, peppers and cauliflowers preserved in a mixture of vinegar, white wine and extra-virgin olive oil.
Contains SULPHITES, CELERY
MIXED FIELD GREENS AND KITCHEN GARDEN VEGETABLES € 8
Mix of leaves, wild herbs and organic vegetables selected for us by Cascina Fraschina, Abbiategrasso (Milan).
Contains CELERY, MUSTARD
ROAST POTATOES WITH GARLIC AND ROSEMARY € 5
Pan of roasted potatoes with the skins on, with garlic and rosemary.
SAUTÉED OR GRILLED SEASONAL VEGETABLES € 5
Pan of vegetables according to the daily availability.

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.

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
WATERMELON AND CAMPARI € 8
Watermelon with fresh artisan ricotta from Centro della Mozzarella, Milan, watermelon and Aperol jelly, cocoa streusel with toasted organic almonds from Bioinvio farm, Ragusa.
Contains LACTOSE, ALMONDS
MINT PANNA COTTA € 7
Mint panna cotta, gazpacho with organic peaches and cucumbers from Cascina Fraschina organic farm, Abbiategrasso (Milan), fresh peaches and rice flour shortcrust pastry.
Contains LACTOSE, NUTS (hazelnuts)
SUMMER TARTLET € 10
Tartlet with raspberry foam, candied peels of organic lemons from Bioinvio farm, Ragusa, and raspberries.
Contains LACTOSE, GLUTEN, EGGS
CHOCOLATE SALAMI € 8
Slices of chocolate log with fresh seasonal fruit.
Contains LACTOSE, GLUTEN, NUTS (hazelnuts)
SORBET OR ICE CREAM OF THE DAY € 5/7
Available with or without Stolichnaya vodka.
Please ask our waiting staff for allergen information

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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