THE COOKING DUETS OF "UN POSTO A MILANO"

GASTRONOMY: THE COOKING DUETS OF "UN POSTO A MILANO" ARE COMING SOON

At Cascina Cuccagna "Un Giovedì a Milano" starts,

three events in which the different cuisines of Italy meet and merge



Just take a kitchen, the chef resident of "Un Posto a Milano" and three guests who pass the baton, for an unprecedented gastronomic experience. These are the ingredients of "Un Giovedì a Milano", the series of evening events that, from Thursday, 19th March, will see Nicola Cavallaro duet at the stoves with three great personalities of the Italian cuisine: Chef Rubio, Tano Simonato and Cristiano Tomei.



The initiative, set in the beautiful surroundings of Cascina Cuccagna, offers every evening an unpublished menu, born from the meeting of the culinary cultures of the chefs protagonists who, in turn, will support the chef of "Un Posto a Milano".



On Thursday, 19th March – Nicola Cavallaro and Chef Rubio



Meatballs of boiled meat and mondeghili, Tortelli of Alla Vaccinara oxtail, tripe with bean puree (or, alternatively, Grilled chicken in chimichurri sauce) and sweet Pinza: this is the tasting menu designed by Chef Rubio – star of "Unti e Bisunti", the TV series on the street food signed DMAX – and Nicola Cavallaro, for a singular story of the respective territories of belonging.



On Thursday, 26th March – Nicola Cavallaro and Tano Simonato



The journey of flavors through Italy continues on Thursday, 26th March, with Tano Simonato, starred chef of the "Tano Passami l’Olio" restaurant in Milan. A "call and response" in the name of the most famous dishes of the two chefs: Tiramisu of cuttlefish, Tortelli stuffed with Pecorino cheese with fresh broad beans and dried tomatoes, crispy duck breast in mustard cream with honey and black truffles, and Almonds and Chocolate 2015.



On Thursday, 2nd April – Nicola Cavallaro and Cristiano Tomei



Closing the festival there will be the recently awarded Cristiano Tomei who, from his famous "L’Imbuto" restaurant of Lucca, will bring to Milan the frankness and the uniqueness of his dishes.



Organic vegetables of the season, fresh pasta and homemade bread, cheese and cold cuts of small farms are the extraordinary raw materials selected by "Un Posto a Milano", among the many excellences of the territory, which will be used by chefs for an unprecedented gastronomic experience.



Price per person: 40 € – drinks not included

For info and reservations: info@unpostoamilano.it

Starting time of dinners: from 7:30 p.m. onwards (no shifts, but you can book a time that you want)



Un Posto a Milano

It is the project of external operators conceived in 2012 at Cascina Cuccagna.



The kitchen with the dishes of Chef Nicola Cavallaro, the bar–delicatessen and the guesthouse with 16 beds create a cultural bridge that joins the city and the country in ordinary lifestyles, in food choices and of sustainable production, aimed at the re–evaluation of land resources.



For this reason, "Un Posto a Milano" engages in the pursuit of products not bound by the spatial distances, but rather deeply tied to the territories of origin of the products of Italian excellence and to an availability of materials as much as possible free from intermediaries: a KM VERO.



www.unpostoamilano.it