I attended a class with CIBO on the 24th August 2012. This was an important decision for me, I'm Australian and you don't get to have a cooking class in Bologna everyday. I had to get it right. And I did. From my first use of the Culinary Institute of Bologna's (CIBO'S) Website, I was impressed by the detail and large choice of cooking classes both in variety of food and also the different time options. It was easy to use and most importantly they answer emails of inquiry promptly.
I booked a half day class learning how to make Capelletti, Tortellini, Stock and Polpettone. Being a fairly confident cook I wanted to learn to make dishes I knew nothing about, and there is a good history of the region explained when you do this class. My Chef was Giorgia and as Stefano was teaching another couple we all interacted and enjoyed the morning, learning also what each other was making. We made fresh pasta and prepared it many ways.
When we finished other chefs brought us lots of courses of the food we had prepared during the morning and this we enjoyed with local wines. It was most enjoyable, and my husband who was sightseeing in the morning was invited back for the feast, which I thought was very kind.
The night before my class my husband and I ate at Stefano's restaurant (at the same address) so I would know where to come to the next morning. The meal was very good, the staff friendly and Stefano came personally to our table when he knew that I was doing the class the following morning, to welcome us and introduce himself. Very professional.
I would highly recommend these classes and also the people, Stefano, Giorgia, and the restaurant staff all very helpful, kind, informative and passionate about food. It was something that I have wanted to do for decades and I was not disappointed.
Be careful some classes are taught by home cooks in Bologna and if that's what you want good, but I wanted to be instructed by professional chefs and I think that the teaching was superior.
Christine, Perth, Australia.
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