Cibreo’s sustainable and innovative journey through Tuscan cuisine boosts the Group’s development.
Many traditional Tuscan recipes are vegetarian
“Food has always been important in people's lives. But never before has awareness and attention to quality been so widespread,- says Giulio Picchi, CEO of the Cibreo Group, for 35 years a leading F&B player in Florence. -Today there is a lot of checking of provenance and certification, and products are increasingly required to come from controlled or organic cultivation,- says the Florentine-born chef and restaurateur. -But there is also an increasing focus on offering creative variants for gluten-free, vegetarian and vegan solutions. We are particularly happy about this, because we have always maintained that many of the tastiest Tuscan recipes are naturally vegetarian.”
“A chef must be an ambassador of biodiversity”
In the face of this evolution the profile and role of the chef is also changing. “One can no longer simply be a cook because it would be impossible to transform one's food into ideas and messages for the world,- continues Picchi. -Through his creations a chef can be the vehicle of a fundamental and necessary message for the food of tomorrow. He must also be an ambassador of biodiversity, environmental and cultural protection, where traditions and history reside. And, in order to deliver his or her own message through every dish and every idea, he must always keep in mind the most important issues of today, from climate change to waste and resource conservation.”
Today Cibrèo is a global brand
The original Cibrèo restaurant and the adjoining trattoria were opened in 1979 by Fabio Picchi who soon made a name for his ecologically ethical use of raw materials. His idea was a cuisine with as short a supply chain as possible and always in step with the seasons. Down the years new concepts have been added and the brand has become known all over the world. Cibrèo Caffè was added in 1989 and then it was the turn of Teatro del Sale, a circus that combines culture and good food, theatre and conviviality. In 2017 Picchi opened Ciblèo which fuses oriental traditions with Tuscan raw materials, and in 2021 the new Cibrèo Caffè brought a Parisian bistrot atmosphere to the historical centre of Florence.
