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 Cooking Shows offer a unique opportunity to experience haute cuisine up close, thanks to the presence of talented chefs who present original and refined dishes that reflect their personal gastronomic vision.
The experience includes:
- The dish prepared by the chef
- A glass of Alta Langa DOCG
- S.Bernardo mineral water
- A 100g mini Panettone by Galup
- Tartufo Regale, an exclusive artisanal dessert that faithfully replicates the shape and color of the famous Alba Truffle created by Michelin-starred chef Ugo Alciati.
The experience lasts approximately one and a half hours. To ensure the quality and organization of the event, no menu changes are available in case of allergies, intolerances, or specific dietary requirements.
Please note that Alba White Truffle shavings are not included, but may be added to the dish based on the daily quotation from the Stock Market.
Children who wish to take part in the tasting must have a valid ticket. If children will be present in the room without participating in the tasting, please notify us by email at info@fieradeltartufo.org at least 72 hours before the event, so that a seat can be arranged next to their parents.
