My restaurant has not been called Cibrèo by chance. This ragout used to be made in my family for special occasions and the leftovers of the cibrèo fricassee or cibrèo with artichokes prepared by my mother were usually minced for the evening meal and used by “that blessed woman” to enrich a spinach and parmesan pie. Unforgettable
Fabio Picchi chose this name for his restaurant to pay homage to his family myths, to the flavours and recipes that marked his childhood with joy and enjoyment.
A tradition that passed from a generation to the next as a proof of care and affection.
From the grandfather to the then-young mother of Fabio, and from him to his sons and his wonderful partners: a treasure of knowledge on how to properly cook vegetables, fish and meat with no wastes and with great respect for the life that was given us: a way to bring back to our mind the joy of being alive.
This is what all guests can experience, thanks to the work of the chefs and kitchen crews of Cibrèo, who day by day grasp into this intangible heritage of flavours, scents and “mouths watering” and reshape it with their own hands.