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Discover Ristorante Trippini

The family restaurant.

Established in 1964 as a village trattoria run by Giulia and Giuseppe, the restaurant was then called 'Da Peppe se pappa'. Famous in the area for its grilled meats and homemade pasta, it evolved over time, changing from a trattoria to a restaurant at the end of the 1980s, thanks to Adolfo Trippini -Paolo's father-. Hence the change of name to Ristorante Trippini, which over the years has won recognition from the main Italian gastronomic guides. Paolo has been running it since 2006 and has made it, without ever departing from a base of tradition, an innovative and haute cuisine restaurant that it is today.

Managers

Paolo was born in 1979 in Civitella del Lago, between Todi and Orvieto. He developed an early passion for cooking in the family restaurant opened in 1963 by his grandfather Giuseppe. After finishing hotel management school in Spoleto in 1997, Paolo began working in Italy and abroad. After Vissani in Baschi and Gaetano Trovato in Colle Val D'Elsa, he went to Berlin with Enrico Bartolini before returning to Italy to the Povero Diavolo restaurant until 2005.
The following year he decided to take over the family restaurant. In 2008 he began teaching at the Gambero Rosso school in Rome, in 2011 at the Chef Academy cooking school in Terni and at the Niko Formazione cooking school in Castel di Sangro.
In 2014, to coincide with the 50th birthday of Ristorante Trippini in Civitella del Lago, he joined the Jeunes Restaurateurs d'Italia Association. In 2015, he took part in the Eataly Pavilion at Expo Milano 2015. He currently divides his time between the kitchen of the restaurant in Civitella del Lago, where his culinary experience remains strongly linked to tradition, and the management of the restaurant 'La Badia' in Orvieto, where he interprets innovative cuisine.

Practical information and Access

Closing day : Monday