In the News

CIBO listed in Martha Stewart Magazine -as a BEST HONEYMOON DESTINATIONS FOR FOOD LOVER – Click Here

Bologna Welcome Visits CIBO: Click here

CIBO Culinary Institute of Bologna.

What’s cooking in Bologna? Cooking Schools!

May 02, 2013 (Valentina Pasquali/ For The Washington Post)

CIBO Culinary Institute of Bologna reviewed Italy cooking schools reviews

A view of the Via Pescherie Vecchie, behind Bologna’s Piazza Maggiore.
(Valentina Pasquali/For The Washington Post)

Stefano Corvucci of the Culinary Institute of Bologna (a recently renovated lab at the back of his trattoria, Caffe del Rosso) likes to begin the day by taking his clients to the market. He’s partly in search of inspiration, since he designs his classes based on what’s in season. But his aim is also to steep tourists in the atmosphere of the Quadrilatero, a miniature maze of narrow medieval streets where tiny family-owned shops, more akin to fancy streetside food stalls than actual stores, will sell you anything from greens to cheese.

In between ogling the large selection of seafood on display at Pescheria L’Adriatica in the Via Drapperie, the whole salamis and prosciuttos hanging from the shelves at Ceccarelli’s in the Via Pescherie Vecchie and the rare mushrooms and truffles at Franceschini’s (also in the Via Pescherie Vecchie), Corvucci makes sure to keep his clients going by stopping for an espresso at one of the cafes that dot the cobblestoned Quadrilatero.

In USA- AOL Patch Publication

Cooking Classes: Where and When

Cooking classes are becoming a hot topic. Many will be coming in the fall.

If you can’t wait, here are some classes available in the near future, ranging from one-meal classes at local French, Italian and Moroccan restaurants to an adventure-packed all-day cooking excursion in Italy.

Highlights for these programs follow: 

Bologna to Venice, a one-day culinary adventure during July

Conducted by the Culinary Institute of Bologna (CIBO), this culinary adventure is available on Tuesdays through Fridays during the month of July, 2013. It was co-developed by Tarrytown resident Marv Alpert and Italian chef and CIBO director Stefano Corvucci.

It begins with the participants departing Bologna at 7:30 a.m. and arriving in Venice by 9 a.m. They travel to the Rialto seafood market by boat, select ingredients for lunch and prepare a seafood meal (cooking lesson number one) in the restored, four-century-old kitchen of the Venetian Rowing Society. 

Following lunch, the participants return to Bologna and prepare and cook dinner (cooking lesson number two) under the guidance of an English-speaking instructor at Trattoria Del Rosso, a restaurant operated under the same name and at the same location for over 140 years.  Using a 38” mattarello (rolling pin) they transform”00″ flour and eggs into flavorful Bolognese dishes such as tortelloni and/or lasagna with Bolognese Ragu. Lunch and dinner are accompanied by unlimited regional wines (participants are asked to drink responsibly). Enrollment is limited to a minimum of two and a maximum of four people per day. The cost per person is 495 euros. For more information, go to

The Culinary Institute of Bologna is located at Via Augusto Righi 30 in Bologna, Italy,


CiaoAmerica! The magazine for Italian lovers. For all our news visit

CIBO The Culinary Institute of Bologna For Foodies

by CIAOAMERICA on Mar 1, 2013 •

Begin the day’s culinary adventure at CIBO -The Culinary Institute of Bologna For Foodies by in the early morning by meeting in a local café. There you will enjoy complimentary cappuccino and brioche. We will outline the day’s menu and then we will proceed to the famous Bologna market. The Middle Market At Bologna- Market Visit Cooking school in ItalyAlong the way to the market we will outline for you, our “guests and students”, the history of the town and the several monuments that we will pass upon our way.You will explore this wonderful market with us as we purchase, taste and explain the various ingredients needed for our culinary creations.Leaving the market, we will begin a memorable journey into the preparation of authentic Emilia Romania cuisine. In the morning we will make regional pasta by hand using the authentic, “handed down”, “Mattarello” (rolling pin). Each participant will make his/her own dish of pasta. Classes ARE NOT DEMONSTRATIONS but rather true hands-on experiences! And we are not just pasta….Explore our website for a multitude of exciting, creative cooking classes.
Next, we will have lunch, eating the pastas we made accompanied by our local wines. In the afternoon we will begin the preparations for the evening’s meal.
This meal will include an antipasti, salad, main dish, side dishes and dessert and of course, more regional wines! If you have any particular dishes you would like to prepare or any culinary techniques you would like to learn please tell us and we will try our best to incorporate those requests into our program.
At CIBO we do not have customers; we prefer to think of you as guests. Our goal is not merely to meet your needs but rather to exceed your expectations.
cooking classes in Italy
So come to the Culinary Institute of Bologna to expand your cooking knowledge and have fun eating and drinking. We look forward to meeting you, cooking with you and sharing our knowledge and love of Italian food.
CIBO Via Augusto Righi n.30B 40126 Bologna
Contact name: Marcello Alperti
If you want to know more about the chef owner of the school just Google …. ” Stefano Corvucci Bologna” PS possible dishes to cook: CIBO dishes: Handmade Egg Pasta – Pasta Fresca Sausage Ragu Bolognese Béchamel Sauce Pork Ribs and Sausages Stew Tortellini Gnocchi Spuntature e Salsiccie in Umido Tortelloni Tagliatelle Passatelli (Unique to Emilia Romagna) Lasagne


Bolognese Rabbit Ragu Traditional Balsamic Vinegar Dishes Anoloni Stock Brodo Caserecce Salsicci e Funghi Zucchini Leak Soup Tiramisu Prosciutto Crudo di Parma /Cutello Creations Asparagi Ravennati Capellettacci Squacquerone From Romagna Crescentine Stinco Di Maiale Parmigiana Reggiano & Formaggio di Fossa Recipes Bollito Misto Risotto Parmigiana and MORE!

CIBO – Culinary Institute of Bologna In The News[/caption]

Head of New Italian Culinary School Visits Local Restaurants

Stefano Corvucci, founder and director of the Culinary Institute of Bologna, takes fact-finding tour to observe trends in cooking at Italian American restaurants.

Head of New Italian Culinary School Visits Local Restaurants

Stefano Corvucci, founder and director of the Culinary Institute of Bologna, takes fact-finding tour to observe trends in cooking at Italian American restaurants.

Stefano Corvucci, the director of the Culinary Institute of Bologna (CIBO), toured restaurants and culinary schools in this area last week. He was accompanied by Marv Alpert, a restaurant marketing consultant and a resident of Tarrytown.

Corvucci is researching trends and techniques in the restaurant industry that could affect course instruction and class materials at the Bologna school. Culinary programs offered at the Culinary Institute of Bologna are many and varied and include short, hands-on classes conducted in English–mainly intended for small American tourist groups. Longer-term training curriculums for chefs and cooks are also offered. The culinary programs for tourists can be as short as a few days and they can be customized depending on the interests of the participants. They involve active participation–not just demonstrations. Escorted cultural tours of the historical Romagna region and visits to food markets are coordinated with the cooking classes. Expansion plans for the newly founded CIBO call for a hospitality school (to include hotel management), a restaurant run by the culinary division of the school and an on-site hotel. Places and restaurateurs visited by Corvucci and Alpert last week included:

  • Irvington. William Winstanley at Il Sorriso
  • Somers. Rick Dinardo at Il Forno
  • Nyack. Rossano Giannini at Lanterna Tuscan Bistro
  • Astoria. Rocco Sacramone at Trottoria L’incontro
  • Mahhattan. Claudio Marini at Barbarini Alimentari

Giannini founded the Federation of Italian Chefs of America in 2000 and served as its first president. The organization became an affiliate of the international Federazione Italiana Cuochi, formed in 1960 to preserve and promote the authentic cooking of Italian food worldwide.

Corvucci and Alpert also met with officials at The Culinary Institute of America in Hyde Park and the International Culinary Center (formerly the French Culinary Institute) in Manhattan.

Corvucci is available as a personal chef to individuals or companies during his visits to America. He can teach or prepare gourmet meals for small groups (typically up to 12 people).

Stefano Corvucci’s background Corvucci learned about cooking and preparing dinner from his parents and grandmothers at an early age. “Dinner at our house wasn’t always bought at the grocery,” he said. “My father might bring home a wild boar he shot in the Romagna hills or mushrooms he picked in the countryside.” “I was the only one of my friends who preferred cooking to playing soccer,” he said. “So by the time I was 12, my friends were more eager to have me cook pasta for them than play on their team.”

Corvucci enjoyed working part-time in restaurants while attending high school in Bolognia and college. He earned a law degree at the University of Bologna and worked for a private law firm for about two years. But when an opportunity to buy a small, 18-seat eatery arose, he opted for a career in the restaurant field. Once having gained experience on the running of a restaurant, he opened Trattoria Del Rosso, an 80-seat eatery in Bolognia, sold it after four years, and started Rosso San Martino, an upscale Bolognia restaurant with 110 seats inside plus 30 more on the patio. A signature dish for this restaurant is Lanatra E Laratrae (a dish similar to Duck a l’Orange).

His favorite dish for his dinner, he revealed, is Taliatelle Bolognese, made with ground beef, handmade pasta, pancetta and tomato paste. The Culinary Institute of Bologna is located at Via Augusto Righi 30 in Bologna, Italy. For more information, go to