Rovello

The story

Rovello 18 Milan – Tradition and Passion in Lombard Cuisine | Michelin Recommended

The Story Behind Rovello 18

Rovello 18 is not a restaurant that appeared overnight; it is the culmination of a family passion that began with great-grandfather Pierino in 1950. In that era, Pierino earned a Michelin star for his simple, locally rooted cooking. That legacy was passed to grandmother Patrizia, a master of ingredient selection and hospitality, and then to her daughter Cinzia. In 2002, Cinzia and her partner Gualtiero, a wine expert, opened Rovello 18 in Milan. Today, the kitchen is led by Cinzia's son, Michele De Liguoro, who has continued the tradition after gaining experience abroad, bringing both discipline and creativity to the stoves.

Chef Michele De Liguoro and the Philosophy

Chef Michele De Liguoro grew up surrounded by the aromas of the family restaurant. His culinary philosophy is grounded in respect for the raw ingredient and a commitment to authenticity. He describes his food as traditional, without frills, but with an absolute focus on quality. The goal is to bring dishes to the table that tell stories and evoke memories, celebrating the simplicity of great Italian cuisine. The chef’s work is a balance between respecting tradition and a constant search for innovation, creating an experience that feels both rooted and fresh.

What to Expect: Lombard Cuisine in the Heart of Milan

The menu at Rovello 18 is a celebration of Lombard cuisine reinterpreted with regional influences without compromising on quality. Dishes such as tagliatelle with Bra sausage ragù and peppers with tuna sauce are cited as tributes to tradition, given the chef’s distinctive touch. The restaurant prides itself on a rich and carefully selected wine list, curated by Gualtiero, that complements the refined yet authentic food. In a calm and welcoming setting, Rovello 18 offers a dining experience that honors a lineage of culinary excellence, a fact recognized by its continued Michelin recommendation.