CIBRÈO DIGITAL HUB
Culture
Our Team
Cibrèo
The story of Cibrèo begins in 1979 when the young Florentine chef Fabio Picchi opened the Cibrèo Restaurant and the adjacent Trattoria in the Sant’Ambrogio district of Florence, naming them after a humble dish from Florentine cuisine. Over the years, new concepts were added to Cibrèo's initial portfolio: Cibrèo Caffè, Teatro del Sale, and Ciblèo. These developments positioned the brand among the leading companies in the Florentine restaurant market, earning global recognition and respect.
In 2003, Teatro del Sale joined the Cibrèo family, offering a unique format that combines culture and fine dining with theatre performances and conviviality.
In 2017, Ciblèo was introduced, an innovative format blending oriental traditions with exceptional Tuscan ingredients. In 2021, a new Cibrèo Caffè opened in Florence's historic centre, featuring a Parisian bistro atmosphere and iconic dishes. Shortly afterward, the first Restaurant & Cocktail Bar joined the Cibrèo Group, offering a contemporary, cosmopolitan, yet convivial and authentic approach.
Our establishments have evolved over time without losing the genuine and warm atmosphere that has characterized Cibrèo’s style since its inception. We embrace the idea of authentic cuisine as a philosophy of life. Today, there are seven restaurants under the Cibrèo brand, but our vision of cuisine extends far, inspiring projects and people who choose Cibrèo for what it represents in the history of Italian cuisine - for the values we stand for - and who select us for their daily life, as well as their most significant moments and events.
Philosophy
Cibrèo's cuisine finds expression in traditional Tuscan and Italian dishes (enriched by unexpected international influences), distinguished by seasonality and locality. "A collection of good things" is both our statement and a philosophy of life that transcends good food. It is about feeling good with people, respecting their work and caring for the environment.
The promise
Cibrèo's enduring desire has always been to preserve and pass down the authentic scents and flavours of Florentine and Tuscan family traditions. This involves discovering the finest Italian products and carefully selecting raw materials from farmers, breeders, and fisheries who share Cibrèo's passion for sustainable production, territorial preservation, and genuine, good things. We promote menus that follow the natural rhythm of the seasons, evolving and changing over time - month by month, day by day.
The story: A brave beginning
In 1979, 24-year-old Fabio Picchi embraced a cuisine rooted in local popular traditions and the natural biological rhythm of the land, presenting dishes that contrasted with the sophisticated French influences of the time. His culinary vision was unconventional but quickly proved prophetic, emphasizing the ethical and eco-conscious use of raw materials.
A visionary concept
This was the birth of a culinary vision centred on short supply chains and seasonal alignment, without ever sacrificing cultural and aesthetic values. From the outset, Cibrèo’s world was characterized by tradition, ethics, authenticity, sincerity, sustainability, sophistication, cultural significance, and innovation. Its cuisine transcends time and space, engaging not only the palate but also personal experiences and emotional connections.
Look back to the future
We contemporarily preserve the authentic and genuine flavours of traditional Florentine, Tuscan, and Italian cuisine through dishes that follow the natural rhythm of the seasons, using extraordinary local raw materials. We do this with passion, making the customer feel at the heart of a journey of simple complexity. Our cuisine is not only pleasing to the palate but also offers a unique experience. It is good because, long before it is cooked, it has created beauty and goodness for an entire network of people.
Giulio Picchi
Position
Cibrèo Group COO
Giulio took his first steps into the restaurant world in 2004. At a very young age, he follows in his father Fabio's footsteps in an attempt to learn all those secrets that will lead him, many years later, to manage all the restaurants of the Cibrèo Group. Giulio lives his experience as a restaurateur with the same...
Oscar Severini
Position
Cibrèo Group Restaurants Executive Chef
Oscar's experiences in various parts of the world influenced many aspects of his professional side. The solid starting point on the cuisine of the territory slowly faded away to make room for what can be defined as new visions of 'cuisine' and 'dishes' where there were no borders. Today, with the solid...
Gabriele Avanzi
Position
Cibrèo Restaurant & Cocktail Bar Resident Chef
Born in 1986, introduced to the culinary art by his grandmother who made him cook on Sundays, at only four years old he was already in the kitchen making a more than perfect custard. Growing up with the myth of the chef figure, the choice of studies is therefore more than natural...
Maurizio Corsini
Position
Sant'Ambrogio Restaurant & Trattoria Sous Chef
As part of the class of 1985, from Pietrasanta, he enrolled in the Hotel School because he was told that by being a cook he could travel the world. He attends the State Professional Institute Services for Food, Wine and Hospitality in Marina di Massa, working simultaneously for five years in restaurants...
Masaru Kawai
Position
Ciblèo Resident Chef
Masaru began working in the kitchen at a young age, driven by a passion since childhood, and started his career in the restaurant industry at just 16. Born in 1997 in central Japan, he comes from a family with a rich culinary tradition; his grandparents and father ran a Japanese restaurant, and it was his grandparents...
CIBRÈO DIGITAL HUB
Culture
Expert Partners
There is no such thing as a good dish if the raw materials from which it is made have not brought widespread good on all fronts. Cibrèo's commitment to food of the highest quality begins, as far back as 1979, with the choice of suppliers who favour crops, breeding and methods capable of respecting the entire supply chain, growing free-range animals and vegetables according to season, respecting man's work from every point of view, and enabling us to bring to the table food that is rich in nutrients, not manipulated, and good for health and for the planet as well as for the palate.
A splendid organic beef farm, consisting of over 400 hectares of land mostly used for grazing Limousin cattle, with a total of about 250 animals. A hilly terrain located at an altitude of 780 metres on the slopes of the Tuscan-Emilian Apennines managed by Valeria Bruni Giordani - our friend Valeria- fenced...
The vegetables we bring to the table go beyond the concept of organic, because the garden where they grow follows an extremely evolved philosophy that even allows the earth not to be worked. Orto Bioattivo, conceived and created by the great Andrea Battiata, is located on the splendid...
An excellent meal cannot fail to include an excellent glass of wine. And Tuscany, as we know, is a land dedicated to the production of famous and enchanting reds. Like those of the Conti Capponi di Villa Calcinaia, vine growers in Greve in Chianti since 1524, a tradition that has been handed down for...
In Tuscan tradition, a good cheese can never be missing at the end of a meal. And as tradition dictates, in Cibrèo restaurants the cheese list is always at the bottom, together with desserts, as in the peasant and popular tables of the past. Here, the cheeses of Corzano and Paterno have one...