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CIBO-Culinary Institute of Bologna

CIBO – The Culinary Institute of Bologna for Foodies offers unique, hands-on cooking classes, taught by English speaking, professional restaurant chefs.

Instructors 2

Stefano Corvucci

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.

Reviews 1

Sarah Milne

from Switzerland, January 2018

"Wonderful Experience"

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.

Testimonials 5

Dena C USA

TripAdvisor website

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 USA

TripAdvisor website

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.

Sara Kelly

CIBO-Culinary Institute of Bologna Facebook page

My husband and I had the most fab time learning how to cook three traditional pasta dishes... plus the flowing pignoletto!

Melanie Jansen-Donohue

CIBO-Culinary Institute of Bologna Facebook page

I did a 3 day course at CIBO 3 years ago and it was fabulous. I try to do cooking courses in every country I go to and it is very hard to find a course that is truly a cooking course and not just a cooking demonstration with the odd bit of helping to chop/stir. CIBO is perfect if you want to learn some serious skills in Italian cooking - my dinner parties have been up a notch ever since! It's fun, the instructors are awesome and you learn a lot. I'm going to Italy again next year and am planning to do another course at CIBO. Can't wait!!

Konrad K. Germany

TripAdvisor website

My wife and me had a great day in June at CIBO in Bologna. Stefano Corvucci the chef had other obligations, but we learned a lot with Gabriela and Christina in a warm atmosphere with a lot of fun. Starting with shopping the ingredients at the market for a wonderful menu was an experience of its own: meat, chicken, vegetables, cheese and much more went into our basket before preparing a wonderful lunch. Choosing the right products, compiling the menu and working hands-on, that was what I was looking for: stuffing zucchini blossoms, de-boning a chicken, preparing cotoletta bolognese, creating sauces from bones and vegetables, rolling and cutting tagliatelle, stuffing tortellini and tortelloni, preparing ragu, making tiramisu, and sampling all this! It was a great day and we had a lot of fun with Gabriella who guided us professionally.