CIBO - Culinary Institute of Bologna offers unique, hands-on cooking classes taught by English speaking, professional restaurant chefs.
Stefano believes that cooking must be a shared experience. His job is to question and then to listen. He views himself more as a facilitator, imparting knowledge, answering questions, and coming up with a plan of what to prepare for a meal but always starting from the student-cook taste and preference. The goal is for the students to leave with the knowledge that they can return home to wherever they live and duplicate what they made at the school. His classes are about learn cooking skills and having fun.
from Switzerland, January 2018
I spent 5 full days working with staff at CIBO. The morning session was taught by Lucia and the afternoon session was taught by Alex. They are both wonderful instructors. Not only do they focus on local ingredients and preparations, but they also teach you about the culture and history of specific dishes. One of the best parts was that there are no "real" recipes - it's more about availability, taste, and personal preferences. Both instructors really focus on the student as an individual and try to cater the class to their personal wishes. I cannot recommend the school enough.
from Turkey, November 2017
Dena C United States
CIBO is a great place to learn many aspects of fine Italian cooking made from the freshest of ingredients. We enjoyed our first time so much in 2015, that we returned in 2017 for another day of cooking. Dot. Stefano Corvucci is a personable man and a fine chef and instructor. We hope to do this again some day. Cooking on a vacation is a great way to bring something home that can last forever!
a traveler United States
In early 2016 I made the decision to travel from the U.S. to Bologna for the purpose of learning the craft of pasta making. I wanted experienced restaurant chefs who understood the demands of professional kitchens and were also committed to the highest standards of teaching proper technique and execution. I found all this at CIBO with chef Stefano and chef Lucia. Teaching on professional equipment, Chefs Stefano and Lucia were both very generous with their regional knowledge and technical expertise. Chef Stefano, the owner, is excellent in every way a teaching chef should be. And chef Lucia is one of the best instructors and passes to you all the knowledge and passion for Bolognese cuisine she has to offer. Lastly, if you are lucky you will meet Katia, the pasta maker for the restaurant. Watch her in action and marvel at how fast and perfectly she makes enormous amounts of hand rolled tagliatelle every day.