Traditional dishes
Boiled: see you in October!
A heartfelt thank you to everyone who has enjoyed the Thursday tradition during these winter months!
The flavors of the past intertwine with the joy of the present
The value of a plate of traditional food goes far beyond its essence as "food".
Each dish tells a story, carries with it centuries of tradition and brings us closer to our roots. Every day of the week gives us the special opportunity to discover new flavours, enrich our culinary background and celebrate the variety that embellishes Italian culinary art.
Tuesday: Fillet Rigolo style
Top quality meat, expertly prepared and served with a secret recipe sauce. Every bite is a celebration of the goodness and Italian culinary tradition.
Wednesday: Veal ossobuco in gremolada with Milanese risotto
The second day brings with it an authentic Milanese delight. This traditional dish is a riot of flavors and textures, with the softness of veal, the vibrant aroma of gremolada and the creaminess of Milanese risotto. Every bite is a journey into the heart of Lombard cuisine, rich in history and tradition.
Thursday, for lunch (in the evening by reservation): Gran Bollito on the trolley with its sauces
We reach the third day with a real feast for the palate: the Carrello del Bollito. This typical northern Italian dish is an explosion of flavours, with a selection of 9 cuts of boiled meats served with a variety of delicious sauces. From the spicy aromas of the mustard to the fresh flavor of the green sauce to the Vilma vegetables in oil. Served from October to March.
Friday: Friday's catch
Entering the world of the sea, Friday delights us with the catch. This dish celebrates the freshness and variety of the Italian sea, with a selection of expertly prepared fish. Whether grilled, baked or stewed, Friday's Catch is a culinary experience that honors the tradition and generous nature of the Mediterranean.
Saturday: Sautéed kidney with polenta
A classic of Lombard peasant cuisine, it is a dish that contains a history of authentic flavors and centuries-old traditions. Once considered a poor dish, today it is appreciated for its intense flavor and versatility. Its slow and meticulous preparation makes it perfect for a lunch or dinner with family or friends, a moment to rediscover "the flavors of the past made as they once were".
Sunday: Fish of the Feast Day
Finally, to end the week on a high note, we immerse ourselves in this dish which is a tribute to the richness of the sea, with a selection of fresh fish prepared according to recipes handed down from generation to generation. With its simplicity and genuine goodness, the Holiday Fish is a culinary experience that fills us with joy and gratitude.
The great boiled meat
Explore the authentic flavor of tradition with "Il Gran Bollito" offered by Rigolo!
Immerse yourself in a unique culinary experience every Thursday for lunch and upon reservation in the evening, from October to March.
The Gran Bollito is a symphony of delicious cuts, including the beef priest's hat, the veal blanch and the king on the bone. The dish is enriched by: hen or capon, cotechino, veal tongue, zampone, smoked coppa, tricorn and veal head. To enhance its flavour, we will surprise you with excellent sauces and condiments: red onions in Tuscan wine vinegar, Cremona fruit mustard, horseradish sauce, Vilma vegetables in oil, papaccelle, Campania cucumber and green sauce.
Accompanied by mashed potatoes and Castelluccio lentils, this dish becomes the symbol of family warmth and tradition. Prepared with love and dedication, it is a culinary experience that our most loyal customers consider a true unmissable.
Book now to taste the traditional dishes of Rigolo info@rigolo.it
