Dishes

Between the breathtaking view of the restaurant in Civitella and the magical atmosphere of a timeless place like La Badia, Paolo Trippini offers a refined and innovative cuisine while keeping the tradition of these lands alive.

A major novelty is the introduction of seafood dishes—an unusual but necessary element in this partial evolution of the chef from Civitella del Lago. Among the new proposals are roasted octopus with pears, red fruits, and asparagus, and risotto with river prawns and Jerusalem artichoke.

The menu at Ristorante Trippini at Hotel La Badia still features the chef’s signature dishes, such as Grana cheese tortelli with pea cream, cherries, and coffee, and squab cooked two ways—salmi and roasted with truffle. And, of course, the unforgettable "Bosco Umbro", a dish that deserves a special mention. A true poem translated into flavors, it evolves with the seasons yet remains unmistakably tied to the green heart of Umbria.