FUORI SALONE 2018
The magic of herbs
At the base of the traditional cuisine of Rigolo, aromatic herbs are grown by the Simoncini family in their Tuscan vegetable garden in Chiesina Uzzanese. Each season releases different scents: magical herbs capable of making a dish precious and secretly modifying any preparation.
In addition to the classic herbs of Mediterranean cuisine, some less common herbs and plants are used in the Rigolo menus such as:
Borago officinalis. Herbaceous annual with oval leaves, beautiful blue, pedunculated, star-shaped flowers arranged in clusters, it grows from May to September. Borage is enhanced by us through cooking, fried in batter or filled with ravioli and tortelloni. The flowers are edible and become a garnish to salads.
St. Peter's Grass
Tanacetum balsamita. Herbaceous annual with bright green leaves, in ancient times its flowers were also used as a bookmark in bibles (hence its common name of Bible Grass). It has a distinctly bitter taste, it is indispensable in the preparation of the traditional Lombard tortello.
The spice herb
Satureja hortensis. Herbaceous annual with light green leaves, in summer it has white or pink flowers. Aromatic and bitter, it is perfect on its own or paired with similar herbs such as rosemary, sage and thyme. We use it for fish and legumes and on some meats.
Calamintha officinalis. Herbaceous with slender and branched stems with leaves with petioles. It blooms from June to August. It has a penetrating, mint-like aroma, rich in herbaceous undertones in cooking and is special in egg and vegetable dishes, mushrooms and meats.
At the table with mom and dad
When Indro Montanelli entered the Rigolo, he said to me: "baby, you were born in Milan, don't listen to your father who is Tuscan. And Tuscans are ugly people" and giggling, he took his place at his table. Montanelli and my father Sivaldo shared the same origins: the Tuscan land - the cradle of the Renaissance - and that wholly local irony linked to a profound respect for one's origins that made life in Milan even more appreciated.
Then there were the days when I had lunch one day with Quasimodo and one day with Montale: never together. There was a good fight between them over who had the right to hear the poems that the teachers had explained in the morning.
Believe me, sometimes a restaurant experience for a child can be something to remember and tell with affection even as adults!
So: Welcome boys and girls!
We know how important it is to offer our little guests healthy dishes, which help them in their growth and which are tasty and curious to be even more appetizing. For children, we have therefore thought of a "tailor-made" menu of quantity and price that, with dishes based on vegetables, meat, legumes, fish and much more, can make them satisfied and have fun. And for the days in their honor, there will be a delicious cake!