Ristorante Storico Toscano

rigolo
/ri·go ·lo/

Adj. (pop) funny, comical: c'est -, it's funny, it's comical

s.m. joker, prankster, pleasant person

from the French rigoler i.e. "to have fun",

(Garzanti Dictionary)

In the game of bowls, rigolo is the change of position of the ball or bowls with a throw scraping the bowling ground.

Philosophy

What unites two boys, who in the 40's and at only 13 years of age, left their small Tuscan village, Chiesina Uzzanese, with almost 60 years of Rigolo memories in the district of Brera in Milan?

Essentially: love, passion, commitment and hard work in achieving a dining experience that can "make you feel at home" everyday.

 

Preparing a dish is never a trivial, repetitive or simple task. It requires love and respect for the Land and its fruits. It requires commitment to seek genuine products creating every day good dishes for the palate (and the stomach). It requires patience and trust in choosing the ingredients that respect Nature and its seasons, favouring sustainable cultivations. It requires effort, also the effort, to get up at dawn every day to go to the market to choose the best fish of the day, the effort to organise every step meticulously. It requires dedication in selecting people and respect for their skills and needs. It requires resilience: in accepting the big and small changes the last 60 years have brought, whether endogenous like the generational change or external like changes in taste, style and the economic market. It requires passion because it is essential that everyone feels "at home" where the laborious and incessant daily tasks are appreciated, the result of an artisan's hard work.

 

This is Rigolo, a circle, a club of friends, a place to grow up in, to feel at ease when elderly, where you can share a dish. With passion, respect and honesty.

Tuscany meets Milan
Tradition and creativity between the country and the city
Tradition and creativity

A Classical restaurant welcomes you to its four rooms with themes dedicated to the culture of "good living": satire, photography, painting and writing. Situated in the heart of Brera, Rigolo offers traditional cuisine according to the season and the market. You can taste seafood dishes such as noodles with squid and fish-eggs or boiled seabass, and from the land, with a trio of soups or Fillet Rigolo, from a secret recipe.

 

Every day of the week we serve traditional dishes: Wednesday: Veal shank in "gremolada" and Milanese rice with saffron, Thursday: boiled meats with homemade sauces, Friday: cod Vadhorn Livornese style with polenta, Saturday: Tripe Florentine style from Grandfather Armando, Sunday: Boiled seabass with vegetables. Homemade cakes, bread and pasta.

Extensive wine list

                                                                                                                                                        Approx price: 35/50 €


A timeless classic in the Brera district
Rigolo Founder

A historical restaurant in the heart of Brera where, for over 50 years, - as if it were a sacred daily ritual - writers, journalists and artists meet at the same time and at the same table to talk and laugh between a tomato soup and chestnut cake.

 

The four rooms of Rigolo are dedicated to the culture of "good living": satire, photography, painting and writing, a symbol of friendship and loyalty on behalf of the guests. The traditional cuisine of Tuscany with a selection of classical dishes from other Italian regions - offers genuine tasty dishes (the secret recipe of the "Fillet Rigolo").

 

Some dishes are offered only on certain days of the week, and according to the season. Rigolo also organises evenings to celebrate some foods accompanied by wines selected for the occasion. AIC certification for celiacs. Smoking area

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