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Cibleo Cibleo Cibleo


In 1988 Fabio Picchi fell desperately in love with a small, extraordinary restaurant in Kyoto. From that moment onward, he started to gather the many gifts of 5 years of working in Japan and the whole of the Far East became part of his identity as a chef. Ciblèo Tortelli e Ravioli is the name of this new adventure. Only 16 seats, 8 of them at the counter, where Fabio works every day with two extraordinary chefs, to dance at the rhythm of this alchemic “profession”

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