Meet Chef Stefano

Stefano Corvucci – A passion for food runs through the veins of the owner of the Culinary Institute of Bologna (CIBO.) It is his infectious commitment to putting the food first – its texture, taste, aroma and seasonality – and not just the end result, that pervades his state-of-the-art cooking school.

Stefano’s journey towards founding CIBO, in 2012, has been an unusual one.

Stefano grew up in a home environment that helped ignite his passion for cooking. His father was not only a food devotee, but a great raconteur too, getting inspiration from the extraordinary cookery book of Pellegrino Artusi – written in 1881 and the first cookbook written after the Unification of Italy. A witty integration of food with history, culture, the arts, everyday life and amusing anecdotes about the experiences of Artusi serves as his guide.

Stefano studied Law at the University of Bologna, but that was never his destiny. After graduation he started his chef career opening his first restaurant, then 3 more till in 2012 when he opend his cooking school, CIBO in Bologna. Today the school has moved out to the nearby Apennine mountains and he looks forward to sharing his passion for food, nature and art with his guests. 

Stefano's mountain retreat dates back to the 19th century when it was part of a monastery. In a small village near Verghereto, the kitchen still has the stone oven that was once used by the nuns to bake bread for the local population.