Trippini’s cuisine

The Trippini family restaurant was first opened in 1963, known at the time as "Da Peppe se pappa". Well-known in the area for its delicious grilled meats and home-made pasta, it has evolved over time thanks to Adolfo Trippini, chef Paolo’s father, from trattoria to high-end restaurant.  As a result, Trippini restaurant changed its name, which has received recognition from the main Italian food guides for over the years. Paolo Trippini has been managing it since 2006 and has transformed it, without departing from tradition, into the modern haute cuisine restaurant it is today.  Specialties on the menu include veal sweetbreads with yellow squash and chicory, and quail ricotta from Montecristo with seasonal mushrooms and red fruits. Every dish is perfectly paired with a glass of fine wine, carefully selected by the Trippini team.