Learn how to design and run an artisanal and authentic food business.
Our menus follow the turning of the seasons: they may seem static, but they actually move from winter to spring, summer and fall and change every month, every week and every day.
Fabio Picchi

Cibrèo Academy’s long term courses provide students with a unique and fully immersive experience within an artisanal and authentic food business and restaurant based in Florence.

Students will learn how to develop an artisanal food business (anywhere in the world) based on a respectful approach to food production and consumption, by giving value to the resources of the territory and by connecting with local and sustainable food producers and farmers.

The 17 week long program combines practical, hands-on training in Cibrèo’s kitchens with theoretical study, in order to provide skills and experience ‘in the field’. Each study path will be tailored according to students’ backgrounds and visions.

Next session will start on 24th August, 2021.

Cibrèo was founded on September 8th 1979 following an intuition by Fabio Picchi, who chose this name in full harmony with its family tradition and with a real passion for the alchemy of Florentine cuisine.

In a constant shift between past and present, the city, the neighbourhood and the whole world,  Cibrèo has become the ideal setting for cultural discussion and social promotion. Cibrèo is not only a restaurant, it is also an eatery – Cibrèo Trattoria (the so-called Cibrèino), a coffee shop – Caffè Cibrèo, a cultural association – Teatro del Sale,  a Tuscan Oriental restaurant – Ciblèo and a grocery store, C.Bio.


Cibrèo Academy training program aims to empower each student to pursue their dream of starting an artisanal food business through the development of both their skills and vision. The final project of each student will be the common thread of the course and will lead the students to acquire the skills and the knowledge to put into practice their ideas.

Cibrèo Academy’s program, starting from the particularity and distinctiveness of the Tuscan and Florentine food culture within Italy, will invite the students to reflect on food production, consumption and preparation in relation to terroir, from a broad and multidisciplinary perspective.

Students will also engage with design and branding elements, which are essential to developing a personal path in the artisanal food field. Students will start here to build their future as makers, entrepreneurs or successful employees all over the world.

Given the nature of the discipline, the course will rely on skilled practitioners as the key facilitators of learning. Instructors are food producers, farmers, food entrepreneurs, wine makers, chefs food historians, sociologists and anthropologists, marketing experts, who will have a common focus in seeking to develop the skills of students as proactive and reflective independent learners.

Some workshop activities will require students to work in groups, also from other courses, in scenarios that will involve multiple cultures and nationalities.

The 17 weeks long program combines a practical hands-on training with the theoretical study of subjects that focus on the food landscape and production and on how to design and run an artisan food business.

Our purpose is to build a vast network of contemporary culinary artisans who are able to change the world with their hands by developing a conscious relationship with food and spread the awareness of the importance of environmental and social sustainability, food quality and terroir. We strongly believe that they can have a direct impact on the food system through an ethical approach to food.

Our wish is to spread our approach and respect for sustainable food to a wide community; we want to make sure that local products and producers will play primary role in the food market. We can’t go against the perfection of nature, we need to keep in mind that industry is not the solution. Our students will spread this values in their home countries.

Learning outcomes
After having completed this path students:

Will be able to design, start and run an artisanal food business and become part of a worldwide community of culinary artisans.


Will be able to realize visions, ideas, strategies and concepts.


Will become contemporary entrepreneurs with the skills to manage their own brand.


Will gain a clear sense of what their skills, abilities and talents are, and how to apply them in their work, along with a platform for further growth and development.


Will develop the expertise to be leaders in the artisan food industry learning how to give value to the local food resources and how to communicate this value through their work.

Informations and requirements
Attendance and schedule

Attendance is mandatory. Classes and workshops are held from Monday to Friday. The schedule and timing may change depending on Cibreo’s needs and priorities, therefore students are required to provide maximum flexibility in order to fulfill their academic curriculum and experience the complexity of Cibrèo’s network operations. The schedule will be provided at the beginning of the course.

Number of participants

Enrollment is limited to 15 students. There are no prerequisites. Personal motivation and vision will be the main aspects that will be taken into consideration and evaluated in order to be accepted into this program.

How to enroll

Each applicant will be interviewed by the school’s staff in order to verify language skills and find out what the student’s motivations are. To start the enrollment process and receive the list of documents needed, please fill out the contact form.

Academic Requirements

High school diploma; A high-intermediate level of the English or Italian language sufficient to understand and participate in lessons (corresponding to level TOEFL 450); 18 years of age at the time of application. Courses will be held in English.


Courses will start on August 24th, 2021. Applications are now open!

Program and basic description

The 17-week long course combines practical, hands-on training with lectures, keynote speakers, testimonials (suppliers, producers and farmers), and field trips. Students will be asked to develop their own project to be presented at Teatro del Sale at the end of the course.

Discover more

+[39] 055 244533
(Ref. Benedetta)



Via Pindemonte,63

Florence (Italy)

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