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.