I like eating out. I’ve been to Cibrèo four or five times now, and with its nutrient dense flair and elegance, it never disappoints. “best food ever” is a common accolade. But why? I think, for one, the cook tastes the product!
Why is this important? Because “Good Food” in Italy is not about volume. It’s about taste. The food tastes good because it’s spiced just so, cooked slowly and in stages, just to get the right amount and type of flavor.
The originator of the Cibrèo enterprise, beginning in 1979, was Fabio Picchi. Picchi passed away in 2022, and now his son, Giulio, is in charge. Today, there are different venues—a trattoria, Teatro del Sale, a restaurant, and a Caffè. The secret to its success is its early high quality, farm-to-table vision and artistic flair. Good food, good times, and great beauty are accurate descriptors of the Cibrèo experience.
