By Jane Hunt
Follow your nose from Bologna’s bustling shopping street, the long and full-of-temptation Via dell’Indipendenza, and head into the quarter housing the world’s oldest university, and luck may lead you to CIBO (The Culinary Institute of Bologna), the home of Bologna’s most dedicated foodie, The Boho Chef, Stefano Corvucci.
This passionate food-lover, who qualified as a lawyer, but gave up a legal career to follow a love of food instilled in him by his father, established CIBO having run one of Bologna’s highest-end restaurants. Despite huge success as a restaurateur, Stefano longed to have an interaction with the foodie that was not possible given all the demands on his time as a restaurant owner. He stripped everything back, analysed how he could work face-to-face with fellow foodies and recognised that the establishment of CIBO was the answer.
Now, those seeking the perfect Bolognese sauce – or ragù, as they prefer to say in these parts – arrive at this foodie haven, knowing this inspirational Italian cookery school will not only teach them how to cook the perfect ‘
At the same time, they can opt to have a hands-on pasta making session – creating Bologna’s famed tortelloni or tagliatelle from scratch – and can learn a huge number of techniques that most cookery courses simply will not teach. The reason for this is that teaching
After visiting the lively and colourful Bologna food market – Mercato di Mezzo – to buy what is
Stefano Corvucci, who has cooked at historic castles, homes of the super-rich, and leading foodie events in both the UK and USA, stays steadfastly true to authentic Italian cookery, whilst delivering a lively narrative in the kitchen, just like his culinary hero, Artusi – a 19th century, pioneering ‘foodie traveller’. Artusi’s vibrant and comical descriptions of food experiences in various Italian cities and
Whilst you are cooking a first-class ragù, just like ‘nonna’s’, you can listen to his tales and titbits picked up from the many chefs who descend on CIBO from locations around the world, immerse yourself in Italian culture in a city that is relatively unspoilt by tourism, particularly that emanating from the UK, and enjoy CIBO’s own-label wine, which will be liberally poured as, at CIBO, a meal without wine is breakfast. Whether you dive into this foodie epicentre, in the foodie capital of Italy, for a half, full-day, or longer, your journey in tracking down the perfect ragù will be one like no other and you will emerge with friends with similar passions and interests from countries across the globe.
CIBO is cosmopolitan, compelling and culinary heaven. If you wish to experience it, head to www.cookingclassesinbologna.com and choose your preferred course.
By Jane Hunt