In the mid-90s Patricia Wells, in an article on the Herald Tribune, gave to Cibrèo at the eighth place in her personal hit parade of the best casual restaurants in the world.
Faith Willinger, author of many of the best known books on Italian cuisine published in the United States and a regular contributor to the Gourmet Magazine, still name it as her favourite restaurant in Italy.
The magazine Wine Spectator, in its October 2004 issue, dedicated a wonderful five-page article (by Bruce Schoenfeld) to the Cibrèo, also stating that Fabio Picchi is “ the best chef in the world when it comes to tripe”: and for Fabio this is praise enough to last for a lifetime through.
In November 2012 the Financial Times, with an article by Nicholas Lander, mentions the Cibrèo among the 25 best restaurants in the world.
A remedy against the stereotypes on Florentine cuisine
Fabio Picchi’s secret is the ability to take the highest sense of flavours out of the Tuscan portfolio
A stimulating journey in the most ancient and forgotten flavours of Tuscany in the good company of Fabio Picchi
Carlo Petrini, La Stampa
There is something Florentine in all of Fabio Picchi’s cooking, a subtle balance and precision that elevates each dish to something unforgettable and haunting