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“A great group learning experience”

CIBO Culinary Institute of Bologna
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Handmade Pasta Cooking Class in Bologna...
Certificate of Excellence
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Recommended length of visit: More than 3 hours
Owner description: CIBO is the longest running real Cooking School in the city center of Bologna. It is a licensed real restaurant (not someone’s apartment), with permanent highly qualified English speaking Chefs with the legal security of a stable employment contract and permitted professional and safe cooking equipment. At Cibo Employees and Clients are legally insured. Classes are not demonstrations. At the Culinary Institute of Bologna(CIBO) you receive a true hands-on Italian cooking experience; you actively participate in the class and learn by actually cooking the dishes we prepare. Learn authentic Bolognese dishes from our professional chefs who are employed at local Emilia Romagna restaurants and trattorias. You will work with authentic recipes that have been handed down for centuries. You will perform cooking techniques. Prepare authentic Bolognese cuisine and then enjoy a wonderful meal that you created with great local Wine. CIBO loves amateurs, professionals, students and foodies. At Cobo
Reviewed 29 November 2017

Twelve of us in Emilia Romagna on a foodie tour... what could be better than to take a cooking class! CIBO's Chef Stefano met us at the market to start our day of cooking and learning. His plan for a menu of traditional Bolognese style dishes was immediately challenged by the fact that we had three non-meat eaters among our group. They did eat seafood, so a quick visit to a fishmonger, with questions about what fish we saw that were familiar from home, and we had a basket full of clams, mussels, shrimp and monkfish. On to the meat market for pork, beef, ham and, of course cheese and the ingredients for fresh pasta. Then down another side street for an assortment of vegetables and herbs. On the urging of a couple of our group we added squash blossoms and a large bunch of red and white beans. Now back to the cooking school, adjacent to his restaurant, to get to work. The classroom is well designed. There are work surfaces for making pasta, and several cooking stations complete with pots, pans, knives and other essentials, each with its own induction burner. With lots of food and too little time, chef Stefano divided us up into working groups to make the pasta and squash blossoms and prep and cook the meat dishes, seafood and soup courses. Moving from station to station with his colleague, Chef Lucia, he dispensed instructions, encouragement and advice. Everyone was allowed to work at their own pace and to the limits of their knowledge, but the instructors made sure that everything was prepared properly, and, ultimately, in enough time to sit down and enjoy a wonderful and rewarding feast. Of course, the wine flowed copiously (both during and after the cooking) and at the end of the afternoon, everyone was unanimous in agreeing that it was one of our best experiences of the week. I would be happy to go back and do it all again.

This wasn't my first cooking class, but I came away with a great respect for the nuances of Bolognese style cooking, combined with a lot of humor, ingenuity, and creativity. Stefano and Lucia provided us with an excellent lesson on how to organize and supervise (and improvise) in a very busy kitchen.

Date of experience: October 2017
Thank flyawayCT
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
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"learned how"
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"cooking school"
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"the kitchen"
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"pasta class"
in 12 reviews
"at home"
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"fresh pasta"
in 19 reviews
"learn how"
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"each morning"
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"cooking course"
in 13 reviews
"pasta making"
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40 - 44 of 261 reviews

Reviewed 8 November 2017 via mobile

Stefano met us at the street market where we made a plan of what we might want to cook. The fruits and vegetables are fresh and ripe. The fish market was loaded with a huge assortment to choose from. Mussels, shrimp, squid, and fish filled out basket. Squash blossoms and fabulous red speckled beans. Back at the school we cleaned and chopped and then learned how to make pasta. What a wonderful experience.

Date of experience: October 2017
Thank April A
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviewed 1 November 2017

I took the late afternoon class that focused on making pasta and sauces and my personal favorite, stuffed squash blossoms. We worked with Alexandra as our chef. She was patient, knowledgable and a wonderful teacher. She offered up a bunch of tips that will make my kitchen life much better! The pastas and the sauces turned out great and she even showed us how to make some tasty little meatballs from the bits left over in the stock. We overlapped with a couple who was taking a full day class and got to see the dishes they prepared as well, which was a bonus. It was a total feast when we were all done. I hope to go back and do a multi-day program. Highly recommend CIBO for a great experience!

Date of experience: October 2017
Thank Emily F
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviewed 30 October 2017 via mobile

I signed up for the three day cooking course at CIBO and had the most wonderful time. The chefs I learned from, Lucia and Alexandra, were incredibly knowledgeable and I learned so much. I was amazed how many things we cooked in a day - up to 10 dishes a day!

What I really loved was that the programme was tailored to what I wanted to learn and cook each day. Each morning we went to the market, butcher or fish monger and discussed what was in season, and what I wanted to cook/learn/eat. This was irrespective of other people also in the course (I.e. there were half day and other people doing other courses at the same time, but we didn’t need to all agree on the same dishes and do the same thing). I really liked how there was no set menu or programme, it was very personal.

I recommend doing at least 1 full day to learn beyond the basic Bologna Ragu and just a few pastas and vegetables (but if this is enough for you, then half a day is perfect and you will learn so much!).

The highlight for me aside from learning to make pasta and gnocchi was day 3 where we did a full day of seafood - and literally bought the whole fish monger!! From calamari, sea brim, muscles, clams, red mullet and more. I also loved learning to cook beef cheek, veal scallopino, lasagne. I learned so many cooking techniques- braising, stocks and sauces, frying, cooking fish in paper, stuffing and more.

I couldn’t recommend this cooking school enough!

Thank you CIBO for making my time in Bologna so memorable. I’ll be back!

Date of experience: October 2017
1  Thank Sarah P
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
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Reviewed 29 October 2017

I’ve been to many cooking classes all over the globe - taking home new techniques and recipes is one of the best souvenirs one can have. CIBO was a great experience, and I wavered between rating it a 4 or 5. The pasta class I would definitely recommend, as there is no substitute for learning the correct feel of the different stages of pasta dough. Other parts of the class were mixed, however, and these are simply the reflections of a hobby cookist, not a chef.

First, we added on the market portion of the class, which was an additional thirty euro. Most classes automatically make this a part of the class, as an invaluable part of cooking is learning about local product selection, seasonal options of the region, and nuances of available ingredients. We walked to a small market street and stood around while the instructor chose ingredients. There was little discussion about many of the local delicacies we passed, and no interaction with any of the vendors. Here we are in the Emilia-Romagna region of Italy, and not one word about parmigiano, proscuitto, balsalmico etc, though the shops we visited were replete with many different varieties. OK. so maybe we aren’t using those ingredients today … (not true, we used all of them).

Back to the kitchen. There, we found additional people waiting. Our class was nine people and there were really only stations for 6 maximum (four optimal). It was very crowded, and prep was limited to perhaps half a carrot per person, for example, or no prep at all for some of the steps that needed only one or two people. The rest of us stood around, crowding close to glimpse crucial steps of sauce and filling prep. As we prepped, instruction was given. “cut to this size, add this ingredient at this particular time”… no explanations for why. I find it most helpful if the instructor gives the reasoning behind each step so that I can understand the rationale behind why things are done a certain way. I don't just want to know HOW, I want to know WHY. No backstory, no techniques, no chemistry lessons were given. And after class was over, no recipes given (this was an absolute first in all the classes I’ve taken).

But that’s ok, because everything tastes great and looks wonderful. It’s a standard cooking class, enjoyable, and the pasta part was excellent. It was still preferable to sightseeing, and we enjoyed the company and the meal afterward. Glad we went, but probably would not return unless just for the pasta portion.

Date of experience: October 2017
Thank washington_wahine
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC

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