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.
Trippini
Civitella del Lago (TR), ItalyAmong the family's three generations of chefs, Trippini's family has created dishes that, despite their simplicity, are able to leave a memorable impression. Chef Paolo Trippini’s love for cooking and for the region fuels the refined creativity in his excellent dishes.
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