Trippa

Trippa was born out of the introduction of a lover of gastronomy, Pietro Caroli and the young and exuberant chef, Diego Rossi. It’s a traditional style trattoria, but with something of an edge.

Trippa’s dining room contains simple furnishings in mustard and terracotta, a few tables and some intense aromas. There’s no grand entrance, rather, this trattoria focuses on small details of quality: a gleaming kitchen where you can watch your food being prepared, and a stunning Marzocco espresso machine. Looking good.

The menu is stripped back. There are roughly three dishes for each type of appetizer, first course and main. But in this menu is a deep diversity, and you will have the opportunity to see Chef Rossi’s skills obtained in starred restaurants and haute cuisine translates to home-cooked, seasonal food.

We try the much hyped vitello tonnato Milanese, which turns out to be absolutely faultless. The fried tripe requires a bit of bravery, but after I’ve overcome my initial revulsion, it turns out to be excellent. We move onto the homemade tagliatelle with lentils from Castelluccio. It’s finished with a light sauce that has a slightly gamey quality.

Trippa’s atmosphere is what gives it an edge over its competitors. Pietro controls the dining room with the greatest of ease. Special praise must also go to those who work with him, providing attentive and patient service with great humor. It’s rare to find such professionalism without arrogance, but the staff at Trippa will help you pick out the best dish and the best wine to match.

The ingredients are of the highest quality, sourced directly from the producers, and highlighted in the dishes. This is Chef Rossi’s intent – to satisfy the customer while showcasing his values. At the end of the meal, Rossi will often chat with the customers, finding out how you enjoyed your meal and talking about the preparation of the meal. It this special difference that makes Trippa an amazing place to eat, feel at home, and to learn a little about Italian tradition.