{"id":3644,"date":"2022-06-29T17:57:05","date_gmt":"2022-06-29T15:57:05","guid":{"rendered":"http:\/\/ep-fieradeltartufo.blulab.com\/eventi-fiera-del-tartufo\/chef-enrico-marmo-balzi-rossi\/"},"modified":"2025-07-14T11:15:37","modified_gmt":"2025-07-14T09:15:37","slug":"chef-enrico-marmo-balzi-rossi","status":"publish","type":"eventi","link":"https:\/\/ep-fieradeltartufo.blulab.com\/en\/alba-truffle-fair-events\/chef-enrico-marmo-balzi-rossi\/","title":{"rendered":"Chef Enrico Marmo – Balzi Rossi<\/i>"},"content":{"rendered":"

Enrico Marmo<\/strong>, born in\u00a0Canelli (AT) in 1987<\/strong>, is the\u00a0Executive Chef<\/strong>\u00a0of the restaurant\u00a0Balzi Rossi<\/strong>. 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\u00a0Monferrato<\/strong>\u00a0region, where he built a solid foundation in traditional cuisine. This was further strengthened by an intensive course at the\u00a0Istituto Alberghiero di Agliano<\/strong>.
\nThe turning point came in\u00a02009\/10<\/strong>, when he enrolled at\u00a0ALMA<\/strong>\u00a0in Colorno (PR), one of Italy\u2019s top culinary schools. Thanks to his second-place ranking out of sixty students, he secured an internship at the\u00a01 Michelin Star<\/strong>\u00a0restaurant\u00a0Gellius Oderzo<\/strong>\u00a0under\u00a0Chef Alessandro Breda<\/strong>, followed by a 12-month experience at\u00a0Cracco<\/strong>\u00a0(2 Michelin Stars<\/strong>) in Milan with\u00a0Chef Matteo Baronetto<\/strong>. There, he started as a pastry commis and later became chef de partie for appetizers.<\/p>\n

A hands-on chef who loves working directly with ingredients and flame cooking,\u00a0Enrico<\/strong>\u00a0joined\u00a0Davide Palluda<\/strong>\u00a0at\u00a0All\u2019Enoteca<\/strong>\u00a0in Canale (1 Michelin Star<\/strong>) in 2011. He began as sous chef and, after six months, took over the role for five years until March 2016.
\nIn\u00a0January 2019<\/strong>, he left to explore new opportunities, first as\u00a0Executive Chef<\/strong>\u00a0at the fine dining restaurant of the\u00a05-star resort Castel Monastero<\/strong>\u00a0in Castelnuovo Berardenga (Siena), and then at\u00a0Osteria Arborina<\/strong>, where he succeeded\u00a0Andrea Ribaldone<\/strong>\u00a0as\u00a0Executive Chef<\/strong>\u00a0of both the\u00a01 Michelin Star<\/strong>\u00a0gastronomic restaurant and the Bistrot.<\/p>\n

Then came a call that marked a major return: the\u00a0Balzi Rossi<\/strong>\u00a0restaurant. On the line was\u00a0Giuseppina Beglia<\/strong>, daughter of the cook who opened the restaurant in 1982 and its historical guardian. Enrico accepted the offer to become\u00a0Executive Chef<\/strong>\u00a0of this iconic gastronomic destination, now under new ownership and preparing to celebrate its\u00a040th anniversary<\/strong>\u00a0with a grand reopening after two years of closure.<\/p>\n

Balzi Rossi<\/i> – Ventimiglia<\/a><\/h4>\n
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The\u00a0Cooking Shows<\/strong>\u00a0offer 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.<\/p>\n<\/div>\n

The experience includes:<\/p>\n