“real food mile” producers
the “real food mile”
Ever since it opened, Un posto a Milano has chosen to work with farmers, fishermen and breeders who work respecting animals, the land and its ancient traditions. They are courageous, revolutionary and passionate about their work.
Producers who we have discovered and met in person thanks to a direct dialogue which lets us guarantee to our clients the awareness of the products and the traceability of the ingredients, and which underlies the philosophy of the “real FOOD MILE”.
Our dear producers are now more than 100, distributed throughout Italy: we know them one by one and this is why we guarantee for them.
oil, vinegar and sauces
NOVELLARA (RE)
Tradition and technology distinguish this family-run company.
website
151 km, 31 h on foot
SAN BARTOLOMEO AL MARE (IM)
The classic Ligurian method of producing Taggiasca olives.
243 km, 2 d. 2 h. on foot
CHIARAMONTE GULFI (RG)
From trees that can be as much as 800 years old, the olives are only picked by hand, directly from the tree, one by one.
1249 km, 7 d. e 16 h. on foot
CHIARAMONTE GULFI (RG)
The manufacturing processes of the products, as in the past, are genuinely artisan, to leave their purity and nutritional capacity intact.
1245 km, 173 hours on foot
FRATTA TADINA (PG)
50 hectares of olive cultivation, where it’s possible to observe the evolution of the forms of cultivation in the beautiful Umbrian region.
486 km, 98 hours on foot
NATURA E’ PIACERE
RIVOLI (TORINO)
A family-run project in Rivoli, which interprets the best sauces in the world in an artisanal and organic key, using only high-quality ingredients.
152 km, 32 hours on foot
beers
LURAGO MARINONE (CO)
Creativity and sensitivity do not only not collide with but are based on technical foundations.
33,3 km, 7 h
VIGEVANO (PV)
Highly fermented, unrefined, unfiltered beers without the addition of preservatives, a real natural product.
34,7 km, 7 h. 4 m.
Different combinations of hops to create unique and surprising beers using only selected ingredients.
coffee and tea
SAN SECONDO (PR)
Roasted with the torch method directly and at low temperatures-
126 km, 1d.1h. on foot
juice and infusions
SOARZA DI VILLANOVA SULL’ARDA (PC)
A tradition that has been handed down for generations for a typical production of the Piacenza area.
86,1 km, 17h 32m on foot
PONTE IN VALTELLINA (SO)
The farm produces different varieties of apples according to the principle of organic farming.
152 km, 1d 8h on foot
eggs
CARBONATE (CO)
The hens are raised in the open air and fed on organic vegetables.
35,3 km, 7h 22m on foot
MILAN
One of the largest fruit and vegetables companies in Milan, in the heart of parco Agricolo Sud Milano. For some years it has been raising free-range laying hens and working with a company in Bologna that raises hens according to the organic method.
15,7 km, 3 hour and 14 minutes on foot
meat
MONTECHIARO D’ASTI (AT)
The chickens are raised outdoors and fed, like the rabbits, with cereals grown in the farm’s fields and with fresh grass.
116 km, 23 h. e 50 m. on foot
MILAN
The farm raises game according to nature, respecting the habits of the animals, which are bred in large green spaces and fed with natural products from the Vercelli territory.
3,8 km, 14 minutes on foot
SUGAR, SPICES AND DRIED FRUIT
Muscovado sugar is produced in the Philippines, whilst the spices come from different countries.
Passionate selectors of spices from all over the world.
A cooperative that gathers more than 1,500 farmers distributed in 39 towns in the province of Kozani, and tells a history of over three centuries.
salami
MEDESANO (PR)
Breeding of the autochthonous Parma breed of black pigs, production of pork and salamis with their excellent meat.
120 km, 25 h on foot
BORGONOVA VAL TIDONE (PC)
Secrets passed on from father to son for a production that conveys modernity and tradition
52,8 km, 10d 2h 23m on foot
LESIGNANO BAGNI (PR)
A careful choice of the raw material for meticulous ageing: this is how fragrant and flavoursome ham is obtained.
144 km, 1d 5h on foot
TERRASSA PADOVANA (PD)
Artisan salamis in the Veneto tradition without any additives or preservatives.
235 km, 2d on foot
PODENZANO (PC)
Shop of cheeses and sausages that selects the excellence of the territory.
74 km, 15 hours e 30 minutes on foot
MARTINA FRANCA (TARANTO)
Family-run company, awarded as the best producer of Capocolli Martinesi, breeds and selects animals that live in the wild in the Murgia, feeding on fragni (local oak tree). Thanks to this characteristic food the animals develop a little extra layer of fat, giving the final product a sweet and tasty taste.
935 km, 193 hours on foot
ZOLA PREDOSA (BOLOGNA)
A third generation entrepreneurial reality, born in the heart of the Emilia district from a small shop opened in 1947, and today the main brand of Mortadella Bologna PGI with almost 1/3 of the total national production.
210 km, 44 hours on foot
fruit and vegetables
ROVIGO
Strongly linked with its territory, it produces the famous Polesano withe organic PDO and it collaborates with several farmers for the production of garlic, shallot and onions, in search of the most authentic Italian flavors.
243 km, 50 hours on foot
cheese
DELEBIO (SO)
80 farmers and breeders in a single consortium.
135 km, 1 d. and 4 h. on foot
COLLECCHIO (PR)
It was founded in 1953 and for about 30 years the cheese factory has developed the agro-zootechnical sector: a settlement with more than 1000 animals.
122 km, 25 hours on foot
MILAN
Artisan traditional Lucan dairy from the short, traceable and real mile production chain.
1 km, 13 minutes on foot
flour and cereals
LEGNANO (MI)
Natural bread with mother pasta. Powdered ground stone flours from organic farming, Pirano sea salt.
27,7 km, 5 ore e 37 min. a piedi
wines
ROCCO S.D.E. (CN)
“Adriano” is a winemaker who defends his own territory; he cultivates his own vineyard and produces wines with his own grapes.
153 km, 31 hours on foot
DIANO D’ALBA (CN)
The work is concentrated on a low yield from the vines to guarantee wine of greater quality.
155 km, 1d 8h on foot
COCCAGLIO (BS)
Giovanni Arcari and Nico Danesi, wine consultants, for the first time change roles and produce wine themselves.
66,7 km, 13h 42m on foot
SONDRIO
Long ageing for the wine for specific expectations: a gradual gain in refinement and the exaltation of the native lands.
143 km, 1d 4h on foot
FORCOLA (SO)
A family-run farm, which has always believed in the value of Nebbiolo, a grape variety capable of expressing all its nobility even in these particular climatic and territorial conditions: the soil originates from the disintegration of the overlying rocks and has a rare potential, the exposure is particularly favorable to reach the right degree of ripeness of the grapes.
123 km, 27 hours on foot
OFFIDA (AP)
Organic farm founded by a group of friends in the late Seventies, where the earth, the climate and the natural elements are at the center of the human work. Today Aurora has 32 hectares of land, 10 of which are vineyards.
523 km, 109 hours on foot
BASTIA D’ALBENGA (SAVONA)
Organic farm which cultivates aromatic herbs, vineyards and olive groves, respecting nature as well as traditions.
223 km, 47 hours on foot
ATRI (TE)
A far that cultivates and produces wines according to the organic farming, using rotation and natural fertilizers, through the grazing of animals, without the use of chemicals.
562 km, 117 hours on foot
VALDOBBIADENE (TREVISO)
Farm that pursues a predominantly manual production philosophy, and that is characterized by a non-invasive viticulture, without using herbicides or chemical fertilizers.
270 km, 56 hours on foot
VIGOLZONE (PC)
The heart of this farm is the nineteen hectares of vineyards around the farm, which give life to eight wines grown according to nature and tradition.
83 km, 17 hours and 15 minutes on foot
VOLPEGLINO (ALESSANDRIA)
Farm that is part of the Consorzio Tutela Vini Colli Tortonesi, which aims to promote and protect the wines of the territory, and still continuing to identify the most prestigious local wine, Timorasso, with the territory of origin.
73 k, 15 hour on foot
CHIARAMONTE GULFI (RG)
The winery is a real Sicilian “manor”, surrounded by cypresses and Saracen olive trees, overlooking the Acate plain, which has about 80 hectares of cultivated area.
1247 km, 175 hour on foot
CALLIANO (TRENTO)
Farm established in 1986. The winery was built in an ancient eighteenth-century palace, where vinification and aging are carried out in small oak barrels, and the wine produced reflects the reality of the territory.
194 km, 39 hours on foot
ERBUSCO (BS)
Farm born in the late ’90s of the Villa family in a place rich in history and embellished by small vineyards.
68 km, 14 hours on foot
VALDOBBIADENE (TV)
Behind every bottle there is a laid-out route, which allows obtaining the wine exactly how we have always wanted it.
271 km, 56 hours on foot
MENFI (AG)
Sea vines, which absorb salt from air and soil. Mild and windy winters and hot, dry summers, and important temperature changes.
1111 km, 144 hours on foot
CESINALI (AV)
The vineyard of 2.5 hectares, composed of centuries-old vines, benefits from a microclimate characterized by strong temperature changes, on soils of volcanic origin.
807 km, 167 hours on foot
NEVIGLIE (CUNEO)
A farm founded in 1989, located in the heart of Langhe, dedicated to viticulture, thanks to the constitution of the land and the good climatic exposure.
145 km, 30 hours on foot
ROMERY (FRANCE)
Founded in 1929, in a remote Marne valley, the Maison Tribaut-Schloesser combines tradition and advanced technologies to extract the quintessence of its grapes.
744 km, 157 hours on foot
AVIZE (FRANCE)
French Champagne-producing farm, founded at the end of the First World War.
728 km, 154 hours on foot
VITTORIA (RG)
Farm founded in 1980 by three friends, who have chosen – since its beginning – to follow the principles of biodynamic viticulture to help the vineyard find and maintain balance in harmony with nature and to make the wine express the depth of the character of the soils.
1233 km, 172 hours on foot
AVIZE (FRANCE)
Historical brand born in 1972, it is a unique expression among all the Champagne brands, which includes 1258 hectares of vineyards and 1860 families of vignerons.
728 km, 154 hours on foot
COCCAGLIO (BRESCIA)
At the foot of Monte Orfano, on the most ancient and tenacious land of Franciacorta, a family winery that makes character its own mark.
69 km, 24 hours on foot
MONTECAROTTO (AN)
Farm that produces wines in full respect of the environment; cultivating vineyards treated only with copper and sulfur, without synthetic products nor chemical herbicides.
422 km, 88 hours on foot
CASTELVETERE SUL CALORE (AV)
It is a small cellar, now in biological conversion, which produces about 20,000 bottles a year: all the wines are produced only with the grapes of their property, and are red and rosé wines 100% Aglianico.
808 km, 170 hours on foot
SAN GIMINIANO (SI)
A family-run agricultural company, that since 2002 vinifies 21 hectares, a small part of which is reserved for the forest.
356 km, 75 hours on foot
PUEGNAGO D.G. (BS)
A farm that pays much attention to the quality and authenticity of the product thanks to the competence and passion with which they work.
116 km, 23 hours and 50 minutes on foot
NOVI LIGURE (AL)
The biodynamic method has allowed this farm to recover the originality and vitality of the Gavi terroir, a story that wines can tell.
website
95,6 km, 19 hours and 28 minites on foot
GIULETTA (PV)
Ours is not a job, it is a choice of life that leads us to turn sacrifice into passion, fatigue into satisfaction.
59,4 km, 12 hours and 6 minutes on foot
VITTORITO (AQ)
Only one hectare of land where they produce and bottles Montepulciano and Cerasuolo wines.
627 km, 129 h on foot
SONDRIO
A social cooperative of upper Lombardy, founded in 1983: a non-profit social agriculture project, aimed at promoting work activities with the aim of enhancing the territory, recovering abandoned spaces and creating a new social network through hospitality, help and the recovery of people in difficulty.
142 km, 31 hours on foot
SCANSANO (GR)
Family-run winery that, since 1998, has been producing wines in a traditional way, respecting local traditions: 18 hectares of land, most of them are vineyards, have been planted on the southern slope of the hill, while the largest and with the least slope, on loose clay soils. The widest, roundest and most generous wines come from these vineyards.
456 km, 95 hours on foot
CAMPOREALE (PA)
Farm at about 600 meters above sea level, in the area of the Alcamo doc and of the Monreale doc wines; it cultivates vineyards mainly with trees, in a particularly windy place. The cultivation is biodynamic and organic, and the harvest is done by hand.
1073 km, 138 hours on foot
DOGLIANI (CN)
Farm of 12 hectares located in the south of Piedmont: a step away from the Langhe of Barolo, but a wilder land, still made of woods, hazels and seedlings. A varied landscape, ideal for a demanding vine such as Dolcetto.
171 km, 36 hours on foot
MARINA DI CARRARA (MS)
Between mountains and sea, 500 meters above sea level, there is one of the highest wineries in Tuscany: this farm, once owned by the son of Mario Soldati, produces and refines IGT wines in its native varieties with care and passion.
238 km, 50 hours on foot
PREPOTTO (UD)
Quality guaranteed by how the vineyard is strictly managed, from thinning in the vine to the hand picking of the grapes and balanced ripening.
386 km, 3d 3h on foot
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