Enrico Marmo, born in Canelli (AT) in 1987, is the executive chef of the Balzi Rossi restaurant. 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 in 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.
Balzi Rossi, Ventimiglia
* Michelin Star
- welcome aperitif with glass of Alta Langa DOCG wine and tasting dish of Prosciutto Crudo di Cuneo DOP (ham)
- tasting dish prepared by the Chef paired with a glass of wine
No variations can be made in case of food allergies, intolerances and special dietary regimes.
The Alba White Truffle slice is not included in the fee as it usually follows the daily quotation of the Truffle Exchange.
DURATION: about 1 hour and a half.
Children who participate in cooking shows by tasting the dish, must be provided with a ticket. Please inform firstname.lastname@example.org of the presence of children in the room who do not take part in the tasting in order to arrange a chair near the parents within 72 hours.
The event is simultaneously translated into English.