Inside the Castle of Roddi, in one of the most beautiful Italian cooking schools, a unique and educational experience for gastronomy lovers. Through practical theoretical courses you will learn the recipe of a great chef in a practical and fun way.
At the Castle there are 7 modern steel workstations fully equipped with all kitchen utensils.
Participants are always personally involved and will have the chance to taste what is being prepared, paired with a glass of wine and a white Alba truffle gill. The educational material with the recipe and the exclusive Frette apron will be given free of charge.
Each participant will be presented with a gift:
- the kitchen apron with the International Alba White Truffle Fair logo
- the recipe prepared with the chef
- the handbook “All about the Alba White Truffle”
There are 7 workstations that can be used individually or shared in pairs.
The course has a limited number of participants and a maximum attendance of 14 people.
The workstations are fully equipped with all the necessary items for theoretical and practical lessons.
Born in Canelli (AT) in 1987, Enrico Marmo is the executive chef of ristorante Balzi Rossi. He grew up wanting to become a chef, but only managed to follow his dreams after high school, when he started working in restaurants and inns in the Monferrato area, for a period of three years in which he improved his traditional cooking skills, consolidated also thanks to an intensive course he took at the Istituto Alberghiero di Agliano.Next comes the urge and the time to take a leap forward, which he does thanks to the cooking course he took in 2009/10 at ALMA in Colorno (PR), one of the leading national institutes for students who want to train in the world of gastronomy.
An internship at the 1 Michelin Star Gellius Oderzo restaurant, where chef Alessandro Breda is in the kitchen, was followed by 12 months under the orders of Matteo Baronetto at the 2 Michelin Star Cracco restaurant, an experience he managed to gain by graduating second out of sixty in the ALMA course. In the Milanese gastronomic destination, he worked as a pastry commis for four months, before taking on the role of station chef for starters. Enrico is a hands-on person who loves being in contact with ingredients and flame cooking, which is why he goes to Davide Palluda, chef of the 1 Michelin Star restaurant All’Enoteca in Canale, in the province of Cuneo. It is 2011 and here he starts working alongside the sous chef whom, after six months, he will replace for five years, until March 2016. In January 2019, he left the restaurant to land on new shores, first as executive chef in the gastronomic restaurant of the 5-star Castel Monastero resort in Castelnuovo Berardenga in the province of Siena, for a year, and then at the Osteria Arborina, after the departure of Andrea Ribaldone, as executive chef of the 1 Michelin Star gastronomic restaurant and Bistrot. Then comes the call from a restaurant, offering him a comeback in grand style. It is the Balzi Rossi restaurant and, speaking on the phone, is the voice of the daughter of the cook who opened the restaurant in 1982: Giuseppina Beglia, historical memory and guardian of the place. Enrico decided to accept, as executive chef, the call of the gastronomic destination that is now run by new ownership, and which is about to celebrate its 40th birthday, with a reopening that comes after a two-year hiatus.