Fort Myers favorite Cibo has been serving scratch-made Italian for over two decades—and Chef Sean Deckter spills exactly how they keep guests coming back. From bolognese-layered lasagna to U10 scallops and house-made desserts, this is a love letter to local food done right.Book your table at Cibo and treat yourself! (239) 454-3700 or visit https://www.cibofortmyers.com/ for more informationIn this Farm Truck Financial local spotlight, Eric sits down with Chef Sean Deckter, a Fort Myers native who’s spent 21 years at Cibo Restaurant. Sean shares his first job story at Juicy Lucy’s, why Cibo’s “scratch kitchen” ethos matters (fresh sauces daily, hand-rolled meatballs, pounded veal, cut-in-house fish), and how the bar program—especially those famous chocolate and espresso martinis—has become a destination of its own.You’ll also hear about Cibo’s signature plates like the shrimp & scallops spadini over sweet pea and prosciutto risotto with lemon beurre blanc, plus the fan-favorite lasagna built on a slow-simmered bolognese. Beyond the plates, this episode is about people: long-tenured staff, multigenerational regulars, and the front-of-house hospitality that makes every visit feel like home. If you love genuine, from-scratch Italian and a room full of familiar faces, this one’s for you.