Lake Corbara is overlooked by the enchanting Cittadella del Lago, a place of timeless charm that stands as a bastion of ancient beauty on a breathtaking view overlooking Mount Amiata, which continues towards Orvieto and the Cimini Hills.
Right in the heart of this village belonging to the municipality of Baschi, you can find Ristorante Trippini. It isn’t just a restaurant but a culinary experience that has evolved from generation to generation, maintaining emphasis on quality produce, passion for the territory and courage to innovate.
Starting out as a family trattoria in 1964, the then “Da Peppe se Pappa” had its first significant transformation in the late 90s, thanks to Adolfo Trippini, who had the courage to take a leap in the dark. He is an advocate of innovation, bravely setting out in search of the unexpected, of unusual ingredients and imaginative dishes, changing forever the history of this restaurant, now known as Ristorante Trippini.
The current owner, Paolo Trippini, has embraced all the love and care that his father poured into his kitchen, as well as the courage that so distinguished him. In 2006 he takes another leap forward and turns the restaurant into a celebratory temple of Umbrian gastronomy, respectful of the strictly local produce, but with a touch of innovation and unique combinations.
It is no surprise that one of the most iconic dishes at Ristorante Trippini is Bosco (Forest): a portrait of the region made exclusively with seasonal ingredients, combined into a blend of flavors and scents that recall images of the dense woods surrounding the lake.
Autumn in particular is defined, by Chef Paolo Trippini, as an Umbrian spring, where one can witness the triumph of local produce such as olives, truffles, mushrooms and chestnuts, through which he tells us about his vision of the walk in the forest.
The same seasonality and attention to ingredients is also found in his desserts. The chef presents us a dessert that has a refined taste composed of a rum chestnut mousse and rosemary jelly on a bed of chocolate crumble, for an unexpected and truly autumnal taste.
The wine list is an ode to the precious local labels, mostly Umbrian, plus a selection of fine French wines; the water provided is San Benedetto Millennium Water, which springs from a millennial aquifer that with its 0,0001% of nitrates, brings flavor and elegance to the tables of Ristorante Trippini.
We conclude our visit to this proud stronghold of gastronomic art in Civitella del Lago, taking with us a portrait of Umbria’s autumnal splendor, its most authentic flavors, colors and scents.
Ristorante Trippini, Civitella del Lago (TR)
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*The restaurant is a member of JRE - Jeunes Restaurateurs, an association of young restaurateurs and chefs with a common goal to share their talent and love for food with like-minded people." Paolo Trippini is a member of JRE since 2014.
