CIBO Espresso

Cibo Ristorante Pasticceria opened January 16 1996. The concept behind CIBO was to provide traditional Italian food using the best local ingredients together with South Australia’s famous wines in a modern, relaxed Italian atmosphere. This has been achieved through the partnership of CIBO’s four working directors. Born in Calabria, southern Italy Salvatore Pepe is Executive Chef and Director. Salvatore brings with him the essence of Southern Italian home cooking, the soul of Italian food. A traditional Italian upbringing in food was followed by formal chef training in Tuscany for nine years. Salvatore’s experience has helped CIBO & CIBO Espresso earn their reputations for authentic Italian food. Director and Chief Executive Officer Claudio Ferraro is CIBO’s head pastry chef, a first generation Italo-Australian. Claudio’s passion can be traced back to the age of eleven when he learned the art of pastry making by helping his mother bake traditional Italian cakes and biscotti from recipes passed on from her mother. By the age of twelve Claudio was baking cakes & biscotti on his own and turned his childhood dreams into a career, training with a select group of Italian pastry chefs in one of Adelaide’s finest Italian pasticceria’s, Alfresco. From here he made the decision to live & work in Sicily, the home of Italy’s best desserts & sweets, to further refine his skills as an authentic & traditional Italian pastry chef.