Inside the charming Castle of Roddi, one of the most fascinating cooking schools in Italy offers theoretical and practical courses dedicated to the culinary traditions of the Langhe, Monferrato, and Roero regions, as well as iconic dishes created by renowned chefs. All of this in a truly unique setting.
The school features 7 modern stainless steel workstations, fully equipped with all the necessary kitchen tools. Participants are actively involved in the preparation of the dishes and will have the opportunity to taste their creations, accompanied by a glass of local wine.
The 7 workstations can be used individually or in pairs.
Alba White Truffle shavings are not included but can be added to the dish based on the daily quotation from the Stock Market.
The course has limited availability, with a maximum of 14 participants.
The workstations are fully equipped for both the theoretical and practical parts of the lessons.
The event is simultaneously translated into English.
THE CHEF
Enrico Marmo, born in Canelli (AT) in 1987, is the Executive Chef of the restaurant Balzi Rossi. Although he always dreamed of becoming a chef, he was only able to pursue this path after high school, working for three years in restaurants and trattorias in the Monferrato region, where he built a solid foundation in traditional cuisine. This was further strengthened by an intensive course at the Istituto Alberghiero di Agliano.
The turning point came in 2009/10, when he enrolled at ALMA in Colorno (PR), one of Italy’s top culinary schools. Thanks to his second-place ranking out of sixty students, he secured an internship at the 1 Michelin Star restaurant Gellius Oderzo under Chef Alessandro Breda, followed by a 12-month experience at Cracco (2 Michelin Stars) in Milan with Chef Matteo Baronetto. There, he started as a pastry commis and later became chef de partie for appetizers.
A hands-on chef who loves working directly with ingredients and flame cooking, Enrico joined Davide Palluda at All’Enoteca in Canale (1 Michelin Star) in 2011. He began as sous chef and, after six months, took over the role for five years until March 2016.
In January 2019, he left to explore new opportunities, first as Executive Chef at the fine dining restaurant of the 5-star resort Castel Monastero in Castelnuovo Berardenga (Siena), and then at Osteria Arborina, where he succeeded Andrea Ribaldone as Executive Chef of both the 1 Michelin Star gastronomic restaurant and the Bistrot.
Then came a call that marked a major return: the Balzi Rossi restaurant. On the line was Giuseppina Beglia, daughter of the cook who opened the restaurant in 1982 and its historical guardian. Enrico accepted the offer to become Executive Chef of this iconic gastronomic destination, now under new ownership and preparing to celebrate its 40th anniversary with a grand reopening after two years of closure.
Balzi Rossi – Ventimiglia
The event is simultaneously translated into English.
