The Culinary Institute of Bologna (CIBO) has a variety of easily scheduled classes that fit into my travel schedule.
Owner Stefano Corvucci, is an attorney turned chef who owns two restaurants. His passion is sharing his love of food with students at CIBO.
The emphasis was on techniques (not recipes) such as how to salt and when to add wine to maximize flavor development.
Stefano escorted us to a local vegetable market and we found the most beautiful vegetables in the middle of winter including Tuscan artichokes and chicory.
Sara, the pastry chef, taught the desserts. She shared the two ingredients that add complexity to the panna cotta.
I plan to return to CIBO.
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