Theme evenings

Serate a tema Ristorante Rigolo
Theme evenings

Traditionally, there are some foods that are enjoyed only on certain occasions. The changing of the seasons with the typical products of the land, allows us to sample delicacies only at certain times of the year, seeing that it is difficult to propose a menu of the many excellent dishes of Italian regional cuisine.

 

In homage to the varied and valuable cuisine of other places and times of Mother Nature, for more than eight years Rigolo has been organising monthly Theme Nights with wine tastings and creative, unique menus for the evening that also involve grape-cultivators, fishermen, olive-growers and people who contribute every day to making good Italian eating and drinking wonderful throughout the world.

Send us an email to receive invitations for the future theme nights that we organise. 

info@rigolo.it

Some of the Evenings Organised:

Discover the next evening dedicated to MASI's wines 

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Dinner with...

Venica & Venica

Wednesday 28th June 2017

A cena con

Dinner with Franz Haas

At Rigolo, 18th May 2017

Serata Franz Haas
Franz Haas - Pinot Nero
Franz Haas - Traminer
Franz Haas - Moscato Rosa
Franz Haas - Muller

Cooking with aromatic herbs and Mamete Prevostini wines

Thursday 16 March 2017

Evening menu:

Parsnip croquettes

Santa Rita Rosso di Valtellina DOC 2014

***

Gnudi (pasta dumplings) with fresh nettles on a Casera cheese fonduta

Sassella Valtellina Superiore DOCG 2014

***

Spatchcocked duck breast cooked three ways:

steamed, confit, and griddled with caramelised shallots

Inferno Valtellina Superiore DOCG 2014

***

Assaggio di Sforzato Albareda DOCG 2013

***

Lavender and sage timbale

Grappa from Riserva di Valtellina grapes

Our partner for the wine tasting is wine producer producer Mamete Prevostini

THE RICE TRIP: journey at the table with grains of happiness 

Thursday, 2 February 2017

Clouds of red rice with radicchio cream and walnuts

Carnaroli rice with mozzarella and concassé tomato flavored with basil

Shrimp curry with Venus rice pie

Whole grain fritters with Modica chocolate fondue


 To accompany us on the journey to discover the rice there will be Luisella Noe,

with a profound knowledge of paddy fields, rituals and secrets of this gift of nature.

In late evening, tasting of panettone San Biagio

PARMIGIANO REGGIANO NIGHT

Sabato 22 Ottobre 2016

From north to south, passing by the islands, 160 Italian restaurants on Saturday, October 22 will be engaged in "Parmigiano Reggiano Night", the event that symbolically approach all fans of the "king" of cheese celebrating the taste of the table and the pleasure of being together.

The 160 restaurants who have joined the Consortium will prepare a dish, or a whole menu, made with Parmigiano Reggiano.

SICILY: A COMPLETE JOURNEY

Wednesday, June 22, 2016

Reimagining a trip to Sicily: wines from Menfi, Vittoria, Noto, Etna, Milazzo and typical foods from the Trinacria and the Aeolian Islands. This journey wasn't planned at random; it is strongly linked to the diversity of the landscapes, the winds, the character of the people and therefore of their wines and cuisine. Personalised menu paired with Planeta wines.

Planeta vini

GAVI WITH "LA SCOLZA" AS GUEST

19 May 2016

The next theme night is dedicated to Gavi with the guest being the LA SCOLZA estate.

Ten days ago, along with my two young wine enthusiasts, I went to visit the cellar at Gavi: when arriving at the estate, the atmosphere that unites the past and the present with great harmony stands out. The estate is, in fact, the oldest in the area of ​​Gavi both for the cultivation of Cortese grapes - dating back to the early 1900s - and for begin under the continual management by the same family.

Gavi dei Gavi is a surprising wine: the delicate scent contrasts its strong character, a great personality combination. It is a white wine but its characteristics are closer to those of the famous red wines. In 90 years, Gavi dei Gavi has become a wine that has conquered the world (it is one of the favorite wines of the Queen!) without ever betraying its origins and its characteristics.

We will go to the oenologist of La Scolza Estate to discover the senses and secrets of Gavi.

I await you, with my most cordial greetings.

Renato Simoncini

EVENING MEAL WITH BALSAMIC VINEGAR OF AGE-OLD TRADITION

10 March, 2016

Dinner

Prawns in crispy phyllo pastry with 25 year-old Balsamic Vinegar

Pheasant pate with brioche bread and Drops of 9 year-old Vinegar

Borretane Onions in Classic Balsamic Vinegar

***

Parmesan Risotto with a reduction of Classic Balsamic

Ravioli of sea bass with scales of Tuscan pecorino cheese and 12 year-old Balsamic

***

Veal fillet at a low temperature with a reduction of

Classic Balsamic and chestnut honey

***

Panna Cotta with 25 year-old Balsamic Vinegar and hazelnut brittle

Ice cream with a tasting of 50 year-old Balsamic Vinegar


Per person, € 35.00 - excluding drinks

ALL TUNA

Thursday 19 November, 2015

Small Entrée

Carpaccio of tuna with thin strips of ginger Tuna Meatballs "Alla Gioacchino"

First Course

Fusilli with a glutton of Tuna

Perciatelli with "Rais Favignana sauce"

Lemon Sorbet

Second Course

Squares of crispy Tuna with Bronte pistachio and fennel and orange salad

Dessert

Clementine Jelly

Marzipan Fruits

Rigolo Reviews

AUTHENTIC TUSCAN EVENING

Chianti Classico Santedame

Wednesday 11 February, 2015

Small Entrée

Tomato soup with flowering courgette served with a glass of Carmignano Rosato Vino Ruspo, 2013

First Course

Paccheri with white ragout sauce of Cinta Senese (pork) accompanied by Barco Reale di Carmignano, Tuscany DOC, 2013

Second Course

Roast suckling pig served from the trolley with potatoes and spinach in Bellavista Carmignano DOCG, 2011

Dessert 

Chocolate "Alla Fiorentina" served with a glass of Vin Santo from Carmignano Occhio di Pernice, DOC 2009

100 YEARS IN THE VINEYARDS, A TRIBUTE TO LIVIO FELLUGA

Tuesday 18 November, 2014

Small Entrée

Glass of "Zuf di coce" (cream and pumpkin seeds) served with a glass of Sharis, Chardonnay - Ribolla Gialla IGT Bianco "delle Venezie", 2013

First Course

Cjalsons (type of ravioli) with herbs and smoked ricotta accompanied by Abbazia di Rosazzo, Blend of: Friulano, Pinot Blanc, Sauvignon, Malvasia, Ribolla Gialla DOCG, 2012

Second Course

Carnica venison with polenta and herbs served with Nuaré, Pinot Nero and Merlot, IGT Rosso "delle Venezie" 2011

Dessert 

"Gubana" with a cup of chestnuts and apples and a tasting of plum ice cream and slivovitz accompanied by a glass of Dolce, Picolit - Verduzzo "Rosazzo" DOC, 2010

Livio Feluga

MASI EVENING AT RIGOLO'S

Thursday 13 March, 2014

Aperitif

Fried courgette flower stuffed with anchovies and mozzarella served with a glass of Conte Federico Brut Millesimato, Trento DOC Metodo Classico, Chardonnay and Pinot Nero Vines, 2010

First Course

Fusilli with monkfish, Mediterranean tuna, Piennolo tomatoes and asparagine accompanied by the "Supervenetian" Campofiorin, Rosso del Veronese IGT - Corvina, Rondinella, Molinara, Vines 2010 (*)

Second Course

Veal cutlet marinated in Amarone with brown sauce and potato mousse served with "the giant" Amarone Costasera , Valpolicella Classico DOC - Corvina, Rondinella, Molinara, Vines 2008 (**)

Dessert 

Paradise mint mignon with Chocolate and Recioto sauce and a glass of Casal dei Ronchi, Recioto della Valpolicella Classico DOCG - Corvina, Rondinella, Molinara, Vines 2010

RIGOLO TRUFFLE AND BAROLO

Friday 15 November, 2013

Aperitif

Roero Arneis Doc, 2012

First course

Castelmagno risotto with a grating of White Truffle of Alba served with Dolcetto D'Alba Madonna di Como Doc, 2012

Second courses

Rigolo polenta with truffle (polenta, fried egg and fresh porcini mushrooms with truffle) served with Barbaresco Serragrilli DOCG, 2010

Dessert 

Mascarpone cream with zabaglione and chocolate, flavored with truffles served with Moscato Spumante, 2012

Barolo and Truffle Evening

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