Brilli: il migliore a Bologna

Dicono di noi: Cibo, the culinary institute, our teacher Stefano, and the lesson - all exceeded my expectations by an order of magnitude. It was truly excellent and I’ll be back for certain! And I’ll try to bring family. Meanwhile I’ll be recommending it to everyone! And I’ll even be trying to get Stefano to come teach in Australia. I know he goes frequently to New York and elsewhere around the world to teach. No wonder he gets invited. He’s brilliant. He has a wonderful personality and that brings the best out of everyone around him, cooking, chatting. It was great. The entire group consisted of just five, and we also had Stefano’s lovely adult son Federico accompanying us. We met at 8.30am at the school which is conveniently located in the heart of Bologna, very close to my hotel. It’s not a big forbidding institute. It’s Stefano’s! And his children are both involved. It’s a family affair and perfectly delightful. The equipment is top notch. It’s a five star family affair! It doesn’t get better than this. First we walked to the markets, started with an espresso and then shopped together. Stefano knew we would be making tagliatelle and ragù Bolognese and shopped accordingly but otherwise he pretty much decided on the menu as we went depending on which foods looked their best and also depending on how the group responded. The kitchen is stunning. It was a joy to work in. Each of us made our own individual ragù and tagliatelle. That was surprising to me and good. One of the group members aims to be a chef and worked on his own (with Stefano’s guidance) cooking a number of beautiful seafood/fish dishes that he then served to us. I thought it was excellent that you could be in the one group as a beginner or be at advanced level and still get excellent tuition. As we were completing the cooking, at around 1pm, we were invited to start snacking on 30 month old parmigiano and sweet raw broad beans while Stefano poured a glass of wine for each of us. We then snacked on calamari cooked by one of the students. After that we sat down for our tagliatelle with ragù. They were perfect! And for those who wanted, there was another glass of lovely wine. Or more. Next we had tagliolini with a shrimp sauce. Then a fish dish; it was an amazing stack with a slice of potato at the bottom, calamari, chicory and then tender bream and sea bass on the top. A fish broth which included saffron was poured into the bowl. Gorgeous! I felt I had formed friendships that would last! I learned how to cook great food and it was all such fun. Thank you Stefano, Federico and everyone. I believe the Cibo site turns into a restaurant on Saturday nights. Don’t miss out. Join a class or more first. You’ll love bringing your friends to the dinner once you can count yourself as one of Stefano’s Cibo students. I’ll be back with my family members one by one!

Suggeriti dagli utenti: Selezione Accurata Di Salumi E Formaggi , Tagliere Di Salumi , Tortelloni Burro E Salvia , Risotto , Tortelloni Ai Funghi

Dicono di noi: Per un pranzo veloce, ma anche no, per un panino al volo o un piatto di tagliatelle, un posticino molto comodo dalla stazione, piccolo, curato e raccolto, con un notevole rapporto qualità/prezzo! Il proprietario mi ha subito fatto sentire a casa, con piccolo omaggio dolce a fine pasto. Ci tornerò!

Menù del ristorante: Sufflé di patate di Tolé e pecorino stagionato con crema di parmigiano e funghi €14.00 , Torta di pere uvette pinoli e crema €5.00 , Olive ascolane con ripieno dei tortellini €8.00 , Tenerina di cioccolato con mascarpone €5.00 , Tagliata alla griglia con sale e rosmarino €14.00

Suggeriti dagli utenti: Cotoletta Petroniana , Tartufo , Tartare Di Manzo Con Cipolle Caramellate , Tagliatelle Bianche Al Tartufo Bianco , Pomodori Verdi Fritte

Dicono di noi: Il ritorno in trattoria dopo mesi di quarantena. Bravi! Tavolo in veranda, spazioso, senza la fretta di doverlo lasciare per un altro turno di clienti in arrivo. Siamo entrati all'una e siamo usciti alle tre e mezza. Gustosissimo il crostone con salsiccia, pecorino e asparagi. Ci siamo fatti invogliare da due piatti fuori menù: passatelli asciutti con asparagi e culatello e pancia di maiale in crosta con cavolo nero. Voto: 10+. Finale con il dolce, semifreddo al pistacchio, servito alla giusta temperatura. Ci siamo sentiti a casa, in un'atmosfera rilassata e informale, merito anche del servizio rapido e cortese.