Umbrien

Terni

Italy

Baschi

Known and appreciated in the Italian culinary scene as a chef who promotes a region through his personal vision of cuisine, Paolo Trippini, born in 1979, took his first professional steps in his father Adolfo's kitchen in Civitella del Lago (Terni), at the family restaurant "Da Peppe se Pappa," opened by his grandparents Giulia and Peppe over fifty years ago.A wealth of knowledge of raw materials and a succession of professional experiences in Italy and abroad—from Vissani to Baschi to Gaetano Trovato in Colle Val d'Elsa, and finally in Berlin alongside Enrico Bartolini—led Paolo to return to Umbria in 2007 to take over the helm of the historic Trippini Restaurant in Civitella del Lago, where the spectacular view of Lake Corbara provides the backdrop for an unforgettable culinary experience steeped in tradition.Commitment, dedication, and deep roots in his homeland are the cornerstones of Paolo Trippini's personal regional cuisine project. It stems from a culinary vision passed down from father to son, but thanks to the flair and character of this young chef, he has been able to look forward with creativity and a desire for innovation, achieving significant results right from the start.Since 2015, he has been a member of the Jeunes Restaurateurs d'Europe, an association that brings together the best and youngest representatives of haute cuisine. Trippini is also a respected instructor at the Gambero Rosso school and a loyal partner of the Eataly family, where he has brought his Bosco Umbro to the third floor of Rome's Eataly food district.

fagottino di salsiccia e verza e crema di fagioli

antipasto

selezione di salumi e formaggi con marmellate e torta la testo

primo piatto

secondo piatto

dolci

menu per conoscere le tradizioni umbre Partiamo con un tagliere di salumi e formaggi torta al testo pasta fresca al tartufo per proseguire con un filetto di maiale ai porciniTiramisu crostata biscotti

menu tradizione

piccione petto rosato e salmi con crostino di fegatini e tartufo

gelato alle olive biscotto al mandarino e mousse di cioccolato bianco

qualglia ripiena di bieta lenticchie e tartufo

spaghettone con burro affumicato funghi di stagione e topinambur

maddaleine all'olio con mousse di caramello salato e semi

percorso tra i piatti signature dello chef esperinaza gourmet

Menu Panorami

souffle ghiacciato di ricotta e frutta secca con salsa di cacao e tartufo

dolce

uovo morbibo patate tartufo e frutti rossi

antipastp

pasta fresca al tartufo con pecorineo e miele

pasta

filetto di maiale al tartufo con vedure saltate

secondo

un menu dedicato al principe delle nostra terra il tartufo dall'antipasto al dolce

menu al tartufo

Hinweis auf Chef Paolos Fähigkeiten und Spezialitäten

dolce

antipastp

pasta

secondo

Dieses Menü buchen

Mealbox

Kochworkshop

Private Dining

Über Chef Paolo

Weitere Menüs von Chef Paolo

menu tradizione

Menu Panorami