The founders of the Rigolo Restaurant
Welcome to the heart of Milanese hospitality, where the story of Ristorante Rigolo began in 1958. It was then that two young Tuscan brothers, Sivaldo and Silvano Simoncini, decided to turn their passion for cooking into a lifelong adventure. Originally from Chiesina Uzzanese, in the province of Pistoia—a region renowned for its restaurateurs—the Simoncinis brought with them the secrets of Tuscan culinary tradition and the desire to create a welcoming place where authentic flavors could meet the pleasures of conviviality. Together with their beloved wives, Vilma and Franca, they thus created Rigolo in the heart of Brera. In the 1970s, Sivaldo and his wife, Vilma, continued to grow the restaurant, strengthening its family spirit and dedication to quality.
Sivaldo and his wife Vilma in the 70s
Renato, son of Vilma and Sivaldo, grew up at the restaurant's tables and naturally inherited their passion for gastronomy and the warmth of hospitality, becoming the beating heart of this authentic Milanese circle. Alongside him, his mother, Vilma, continues to preserve and celebrate the Rigolo tradition with curiosity, passion, and dedication.
Led by a young and talented team, both in the kitchen and dining room, Rigolo has created the "Seasonal Suggestions" offering, a veritable laboratory of ideas and pairings led by Chef Antonio Vitale. Here, quality ingredients are interpreted with creativity and sensitivity, respecting tradition while building the future. Today, with nearly 70 years of history imprinted in its DNA, Rigolo Restaurant is ready to share the next chapter of this timeless gastronomic adventure with you.
Are you ready to be won over by the flavors and stories that Rigolo has to tell?
THE FOUNDERS
Face to face...
...with Vilma Pagni
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?
Fantasy!
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.
Face to face...
...with Antonio Vitale
Chef
The first flavor you remember
The flavors of traditional cuisine, those that originate in the family
How old were you when you started working?
At a young age, embarking on a journey of sacrifice, experience, and continuous growth
How did you spend your first paycheck?
I reinvested it in my work, in training and professional tools
What is always in your fridge at home?
Simple but essential ingredients: fresh eggs, Parmesan cheese, and good extra virgin olive oil
If your cuisine were a song, what would it be?
An authentic, recognizable, and timeless Italian classic
Your favorite dish?
A traditional dish, like any good Neapolitan, Sunday ragù
The recipe for success?
Quality ingredients, balanced flavors, and attention to the guest.
Cooking in one word?
Identity.
If you hadn't worked in the kitchen, what would you have done?
A craft where precision and passion make the difference.
