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UN POSTO ITALIANO

artisanal fresh pasta

704 SACKETT ST BROOKLYN NY

MON-SAT 12:30 TO 6:30

718-638-8500

unpostoitaliano@gmail.com

eGift Cards NOW AVAILABLE AT THIS LINK

PASTA OF THE WEEK:

CHITARRINA
Remilled semola flour, organic egg
TAGLIATELLA
Remilled semola flour, organic egg
SPAGHETTO
Organic stone ground whole wheat flour, remilled semola flour, water, organic egg
GNOCCHI
Organic potato, soft wheat flour, parmigiano reggiano

LASAGNA OF THE WEEK:
dough: remilled semola flour, organic egg
filling 1: San Marzano tomato DOP, fresh buffalo mozzarella, parmigiano reggiano, basil
filling 2: Organic cremini mushroom, porcini mushroom, fresh fiordilatte mozzarella, besciamella, parmigiano reggiano, parsley

PASTA OF THE DAY:

MONDAY
RAVIOLO
dough: soft wheat flour, organic egg
filling: Fresh sheep ricotta, parmigiano reggiano

TUESDAY & WEDNESDAY
RAVIOLO
dough: soft wheat flour, organic egg
filling: Fresh buffalo ricotta, fresh buffalo mozzarella, smoked buffalo scamorza

THURSDAY & FRIDAY
RAVIOLO
dough: soft wheat flour, organic egg
filling: Organic cremini mushroom, porcini mushroom, fresh ricotta, parmigiano reggiano

SATURDAY
RAVIOLO
dough: soft wheat flour, organic egg
filling: Artichoke, smoked buffalo scamorza, fresh ricotta, parmigiano reggiano


PASTA BY SPECIAL ORDER (call in advance):

SFOGLIA (LASAGNA SHEETS)
PAPPARDELLA
TAJARIN
CHITARRA/TONNARELLI



HOMEMADE SAUCES:

PESTO GENOVESE
organic sweet italian basil, ligurian extra virgin olive oil, parmigiano reggiano 18 months, italian pine nuts, pecorino fiore sardo, garlic, sicilian sea salt

PESTO ROSSO
sun dried tomato, noto sicilian almonds, sweet italian basil, extra virgin olive oil, parmigiano reggiano 18 months, balsamic vinegar, capers, garlic, aromatic herbs

we carry a selection of specialty products:

dairy:
- fresh burrata mozzarella (Sapori Murgiani - Puglia)
- fresh buffalo mozzarella (Il Parco - Puglia)
- fresh buffalo mozzarella (Antiche Bontà - Amalfi Coast)
- fresh buffalo ricotta (La Certosina - Amalfi Coast)
- smoked buffalo scamorza (Diano Casearia - Cilento, Campania)
- parmigiano reggiano 24 months (Ambrosi - Emilia Romagna)
- parmigiano reggiano 24 months “Vacche Rosse” (Consorzio Vacche Rosse - Emilia Romagna)
- pecorino fiore sardo DOP (Sepi Formaggi - Sardinia)
- pecorino romano DOP Deroma (Casearea AgriIn - Lazio)
- sweet butter (Ferrarini - Emilia Romagna)
- cultured butter (Beppino Occelli - Piemonte)

preserved italian tomatoes:
- san marzano DOP (Gustarosso - Campania)
- re fiascone (Re Fiascone - Tramonti, Campania)
- corbarino (Maida - Campania)
- piennolo (Az. Agr. Sapori Vesuviani - Campania)
- perino (Terra Amore e Fantasia - Puglia)
- salsa pomodoro ciliegino (Pianogrillo - Sicily)

extra virgin olive oils:
- taggiasche olives (Olio Benza - Liguria)
- ravece and rotondella olives (Madonna Dell'Olivo - Campania)
- moraiolo and leccino olives (Tratturello - Molise)
- bosana olives (Antichi Uliveti - Sardinia)
- tonda iblea olives (Pianogrillo - Sicily)
- intosso olives (Azienda Agricola Masciantonio - Abruzzo)
- mixed apulian olives (Olearia Clemente - Puglia)

pantry:
- espresso ground coffee (Sant'Eustachio - Rome, Lazio)
- carnaroli rice (Riseria Melotti - Veneto)
- aged carnaroli rice (Acquerello - Piemonte)
- salted anchovies and colatura di alici (Nettuno - Cetara, Amalfi Coast)
- whole mullet bottarga (l'Oro di Cabras - Sardinia)
- balsamic vinegars (Acetaia San Giacomo - Reggio Emilia, Emilia Romagna)
- balsamic vinegar (Cà Dal Non - Modena, Emilia Romagna)
- dry porcini mushrooms (Borgotaro - Emilia Romagna)
- preserved peppers, eggplants, zucchini (SIGI - Marche)
- tuna stuffed peppers, artichokes in oil (Vigne Vecchie - Campania)
- olive and sundried tomatoes patè (Vigne Vecchie - Campania)
- solid tuna and ventresca in olive oil (Callipo - Calabria)
- mountain oregano, hot pepper and orange peel powder (Michele Ferrante - Controne, Campania)
- capers in sea salt (La Nicchia - Pantelleria, Campania)
- triple concentrated tomato paste (Mutti - Emilia Romagna)
- cannellini beans and chickpeas (BioAlberti - Umbria)
- unrefined sea salt (Trapani Sale - Sicily)
- “riserva” sea salt (Salina di Cervia - Emilia Romagna)
- whole stigma saffron (Iran)

sweets:
- Hazelnuts Chocolate Torrone (Sorelle Nurzia - Abruzzo)
- Almonds Torrone (Scaldaferro - Veneto)
- Noto Almonds & Bronte Pistachios Torrone (Caffè Sicilia - Sicily)
- Orange and Appricot Jams (Casa Barone - Campania)
- Panettone and Pandoro (Biasetto - Veneto)
- Panettone and Colomba (Pasticceria Filippi - Veneto)
- Chocolate “Sausage” (MarieBelle - NYC)

we use the following ingredients:

remilled semola flour (durum wheat)
organic stone ground whole grain flour (tumminia)
MOLINI DEL PONTE - Sicily, Italy

soft wheat flour type "00"
MOLINO PASINI - Lombardia, Italy

organic stone ground spelt, rye and buckwheat flours
CHAMPLAIN VALLEY MILLING - New York State
FARMER GROUND FLOUR - New York State

organic egg
organic butter
organic potato
organic vegetables
LANCASTER FARM FRESH COOPERATIVE - Pennsylvania
GREENMARKET CO. - New York

sweet italian basil
BROOKLYN GRANGE - NYC
GOTHAM GREENS - NYC

parmigiano reggiano 24-36 months
smoked buffalo scamorza
fresh buffalo ricotta
fresh buffalo mozzarella
fresh burrata mozzarella
fresh fiordilatte mozzarella
fresh sheep ricotta