Nicola Cavallaro – Un posto a Milano Executive Chef
Nicola Cavallaro is the Executive Chef of Un posto a Milano– restaurant nearby the center of Milano, inside one of the oldest farms of the city, dating back to 1695 and completely restored in 2012. Passion, dedication and selection of excellent products: this is the “Real Food Mile” philosophy of the kitchen of un posto a Milano. That’s the reason why for Chef Nicola Cavallaro it is very important to know all the suppliers that daily work with him and his brigade: to make the kitchen of un posto a Milano a real meeting place for small and medium farmers from all over Italy.
His culinary vocation was born in the kitchen of his parents’ house, in a farm in the Paduan countryside, where food has always had a strong and deep value. “Lunches and dinners at home, especially those on holidays, were fantastic, and, at the same time, made by very simple moments like picking peppers or tomatoes from the garden”– he said.
While attending the University in Bologna, in Italy, he found an occasional job in an inn where he matured his decision to follow his culinary passion and to begin his career. In London he attended Le Cordon Bleu London Culinary School and then began his long experience around the world, with the Royal Caribbean International Cruise Holidays. His cosmopolitan education and the encounter with different countries and cultures are a distinctive feature of his character and culinary style. “My dishes are born from ideas related to travel, flavors and memories of the past brought into the present and projected into the future. They are mixtures”.
From 2006 to 2011 he has opened and directed his own restaurant which soon became one of the ten best restaurants in Milan and he was nominated for the Michelin Star. The adventure with un posto a Milano began immediately afterwards, in 2012. The restaurant – a project by esterni– represents today a unique project of its kind in the city; it is a cultural link between contemporary urban life and rural traditions by enhancing cultures and territories, and brings out the cultural, artisan and artistic excellences from all over Italy.
The philosophy of Chef Nicola Cavallaro, matched with a project that ideally combines the countryside with the city, gave life to a kitchen where the raw materials are protagonists thanks to a daily collaboration with more than 100 Italian farmers, who do important research to improve the quality of everyone’s life.
Last but not least he has a great passion for baking bread and pizza, that have become must-eat foods at the delicatessen and at the restaurant un posto a Milano.