Chef Paulo Trippini, a third-generation chef at the family-run restaurant Trippini, describes his love of cooking as a motivation to devote his entire day to his work. He grew up watching his father and his grandfather cooking, and thus learned from the best. Paolo was born in Civitella del Lago, in the area between Todi and Orvieto, in 1979. His passion for cooking developed when the family restaurant opened in 1963, run by his grandfather Giuseppe. After graduating from a hotel school in Spoleto, Paolo started working in kitchens all over Italy and abroad. After working at restaurant Vissani in Baschi and Gaetano Trova in Colle Val D'Elsa, he traveled to Berlin to work under chef Enrico Bartolini. Next, chef Paolo returned to Italy and joined the kitchen at the Povero Diavolo restaurant until 2005. The following year, he decided to take over the family restaurant Trippini. In 2008, he added the role of teacher to his career. Paolo started teaching at the Gambero Rosso school in Rome, and in 2011 at the Chef Academy cooking school in Terni, and at the Niko Formazione school in Castel di Sangro. Currently, chef Paolo divides himself between the stoves of his restaurant Trippini in Civitella del Lago, and the management of the restaurant La Badia in Orvieto, where he interprets innovative cuisine.
“What inspires me is the local area, shaped by the ingredients from the woods.”
Trippini
Civitella del Lago (TR), ItalyIn Civitella del Lago, a village of only a few hundred residents, Restaurant Trippini is a family story that has been built over more than sixty years, across three generations. The dining room has the ease of a private home, with an intimate setting and a welcome that feels natural. In the kitchen, chef Paolo Trippini works from the local area and the surrounding woods. He takes straightforward ingredients and builds dishes with depth and a clear point of view. Flavour leads, technique supports, and the result is precise and sincere, with a strong sense of where you are.
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