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'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...
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...
The passion for cooking started as a child for Vasileios, enjoying himself while the family cooked every possible dish. As a child, he had tables at home always set and full of food, so much so that Christmas lunches could last up to 8/10 hours. In the family, gastronomic culture was paramount...
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 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...
The youngest of the chefs, Samir comes from Syria where he studies Computer Engineering at Damascus University. Arriving in Italy, he won two scholarships and enrolled in the Faculty of Mathematics to continue his studies but started working in the kitchen to support himself...
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...