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The founders of the Rigolo Restaurant

Sivaldo and his wife Vilma in the 70s

Welcome to the heart of Milanese hospitality, where the history of Rigolo Restaurant comes to life in 1958, when two young Tuscan brothers, Sivaldo and Silvano Simoncini, decided to transform their passion for cooking into an unforgettable adventure.

Originally from Chiesina Uzzanese in the province of Pistoia, famous for its renowned restaurateurs, the Simoncinis brought with them the secrets of the Tuscan culinary tradition and the fervent desire to create a welcoming place where authentic flavors combined with the joy of conviviality. With their beloved wives Vilma and Franca, they gave life to Rigolo in the heart of Brera.

Sivaldo e la moglie Vilma negli anni ‘70

Renato, Sivaldo's son, who grew up among the restaurant's tables, inherited the passion for gastronomy and the warmth of hospitality, becoming the beating heart of this authentic Milanese cenacle. Next to him, his mother Vilma continues to celebrate the Rigolo tradition with curiosity, passion and dedication.
Led by a young and talented team in the kitchen and in the dining room, Rigolo has also given life to the "Nostalgia for the future" dishes, a laboratory of ideas and combinations under the mastery of Giovanni Tavolaro, who creates innovative dishes with quality ingredients, tracing thus the tradition of tomorrow.
Today, with 65 years of history engraved in its DNA, Rigolo Restaurant is ready to share with you the next chapter of this timeless gastronomic adventure. Are you ready to be conquered by the flavors and stories that Rigolo can offer?



Face to face ...

... with Vilma Simoncini


Founder of Rigolo in 1958

The first flavor you remember?

The rosettes of bread, as soon as you wake up in the morning.


How many did you start working on?

At 13


How did you spend your first salary?

8,000 Lire with which my father took me to buy the kitchen table and a bicycle.


What is never missing from the fridge at home?

Water, essential.


If your cooking were a song, what would it be?

Romantica by Tony Dallara. To get his autograph, I waited for him outside Corriere della Sera in an apron.


His favorite dish?

Fried meat and mixed vegetables, with a preference for thistles


Who would you like to have a new opportunity to cook for?

Ugo Tognazzi: goliardic, culinary expert and passionate about good living.


The recipe for conquering?

Without a doubt, "il bollito"


The kitchen in a word?



If he hadn't worked in the kitchen, what would he have done?

I have a wonderful memory of when, as a child, I combed my mother's soft hair: this is the only reason I could answer, the hairdresser.

... with Giovanni Tavolaro
Chef de cuisine

Lo chef Giovanni Tavolaro.jpg

What did you dream of becoming as a child?

Probably what they are today. A great dreamer capable of transmitting the aromas and smells of the past in the dishes, involving and sharing the passion with the team


What is the most important value?

Consistency, dedication and respect for what one is, what one does

The hardest dish you've ever made?
I like to think it might be next

What is never missing from the fridge at home?

Vegetables from the garden

What are the three ingredients that can never be missing in the kitchen?
Love, knowledge and respect for the raw material

If your cooking were a song, what would it be?
Napule is… Pino Daniele, in homage to my origins, to my land

His favorite dish?

Dolma azerbaijani - lamb ravioli wrapped in leaves of macerated grapes - cooked by my wife

If your kitchen were a movie, what would it be?
The great beauty of Paolo Sorrentino

The recipe for conquering

Smoked Parmigiano Reggiano cappuccino with chocolate, asparagus and raspberries

The kitchen in one word
Love & Passion

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