Professional cooking school in Abruzzo

Abruzzo Cibus offers a unique experience for culinary professionals who want to expand their skills in a remarkable setting in the heart of Abruzzo.
Not only will you learn the secrets of authentic traditions of Abruzzese cuisine but you will have the advantage of small, hands-on sessions directed by chef Dino Paganelli, professionally trained at the renowned Villa Santa Maria here in Abruzzo, and Cheryle Molino, culinary professional with over 20 years of experience in the industry.

The workshops allow you to experience seasonal cuisine unique to the region of ghAbruzzo. You will also enjoy visits to the region's food artisans where you can savor outstanding local products. At the same time you can enjoy being immersed in the culture and lifestyle of the mountain town of Carunchio.
Participants board at Palazzo Tour d'Eau's historic residence where each room has an en suite bathroom and boasts spectacular views over the neighboring mountain towns and valleys.

All our workshops are limited to maximum 8 persons so that we can provide you with a more personalized program.
The atmosphere is serious and the schedule full. Our goal is for you to learn about Abruzzese cooking and ingredients, and to give you new ideas to to bring back home. Groups of 6 to 8 persons may book an exclusive workshop tailored to it's needs; please contact Abruzzo Cibus for details.

We also explore many classic Italian dishes renewed with a twist of contrasting innovations.
The idea of this program is to offer ideas and new ways of thinking about Italian cuisine. Out of the numerous ideas proposed during our courses, we feel confident that you can go home with a fresh idea to use on your menu or on your favorite ingredient.

This course is made to get cooks thinking beyond barriers. We will toss some ideas to you and it is up to your creativity and your way of seeing the culinary art to adapt it into your territory and your restaurant. We are here to stimulate the creativity that it is in you.

Please e-mail us with any questions you might have

DRY PASTRY

Ancient recipes in making a variety of biscuits, cakes and stuffed mono servings

FRESH PASTRY

Rich desserts created with creamy sauces, custard cream, to semifreddo

LAMB

A variety of ways to propose lamb: stuffed, roasted, stew, seared, grilled

FISH & SEAFOOD

Adriatic style of cooking fish and seafood and combining ingredients

GAME

Mountain style of cooking wild boar, hare, duck, quail and venison

VEGETABLE AND FRUIT

Old fashion methods to preserve eggplant and artichokes under oil

PASTA & TRUFFLES

Special Abruzzo cuts of pasta and innovative ways to cook with truffles

INNOVATION

Innovative products such as truffle salts, wine gelatins, flavored honeys

CONFITURES

Rennaissance confitures with wild combinations