<\/p>\n\n\n\n
Enrica Rocca\u2019s acclaimed London and Venice-based Italian cooking schools will come to Pringle Bay for one day only on Saturday, December 7, this year.<\/p>\n\n\n\n
Enrica Rocca and her cooking demonstrations have received glowing reviews from titles such as Gourmet, Vogue, The Financial Times and others while her 2014 book, \u201cVenice on a Plate: But what a Plate!\u201d won two international Gourmand Cookbook Awards.<\/p>\n\n\n\n
Enrica Rocca, known as the Cooking Countess, was born into an aristocratic family in Venice. This taught her how to appreciate, understand, and celebrate food. She followed her passion for cooking and attended the prestigious hotel management school in Lausanne, Switzerland. She has lived and worked in Switzerland, Sudan, South Africa, London, Venice and is now finally back in Cape Town again.<\/p>\n\n\n\n
Enrica, who restored her father Count Carlo Rocca\u2019s Venetian Palazzo to include a presentation kitchen, has had a passion for cuisine instilled from an early age. Her father, the renowned Venetian chef worked with the iconic The Cipriani Hotel. She has had cuisine at the centre of her life, just as she and now her daughters, Claire and Charlotte who run her London school, carry the mantle.<\/p>\n\n\n\n
Soon after starting a family, Enrica came to Cape Town. It wasn\u2019t long before her cooking classes were sought after and a restaurant, Enrica\u2019s in Wolfe Street, Wynberg followed. In London she opened the Enrica Rocca Cookery School in Notting Hill Gate.<\/p>\n\n\n\n
\u201cWhen I started my cooking school in Cape Town\u2019s Plattekloof about 30-years ago, Brian Berkman, a young food and lifestyle journalist, was one of my very first students. I\u2019m so pleased to offer this demonstration and lunch as part of his Pringle Proms events at his and husband Jean-Pierre\u2019s Pringle Bay home on Saturday, December 7 at noon.<\/p>\n\n\n\n
Enrica Rocca will present an antipasti platter showing how to source, arrange and combine items in the Italian way. This will include breads, roasted vegetables, dips, olives, cold meats and cheeses.<\/p>\n\n\n\n
Lunch dishes will include Conchiglioni Farciti, jumbo pasta shells stuffed with ricotta, herbs, lemon zest and baked in a tomato sauce; Chicken Scalopini with white wine, lemon and capers while, for dessert, the classic Rocca Tiramisu as well as a caramelised fruits platter.<\/p>\n\n\n\n
This authentic Italian learning and feasting experience is limited to 10 guests. The R850 per person fee includes an Italian cocktail, wine, lunch and coffee and is between 11am and 3pm.<\/p>\n\n\n\n
Book here: https:\/\/qkt.io\/xdVy9t<\/a><\/p>\n","protected":false},"excerpt":{"rendered":" Enrica Rocca\u2019s acclaimed London and Venice-based Italian cooking schools will come to Pringle Bay for one day only on Saturday, December 7, this year. Enrica Rocca and her cooking demonstrations have received glowing reviews from titles such as Gourmet, Vogue, The Financial Times and others …<\/a><\/p>\n","protected":false},"author":1,"featured_media":2725,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[301],"tags":[],"class_list":["post-2708","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brians-kitchen-pop-ups"],"_links":{"self":[{"href":"https:\/\/brianberkman.com\/index.php?rest_route=\/wp\/v2\/posts\/2708","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/brianberkman.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brianberkman.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brianberkman.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/brianberkman.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2708"}],"version-history":[{"count":1,"href":"https:\/\/brianberkman.com\/index.php?rest_route=\/wp\/v2\/posts\/2708\/revisions"}],"predecessor-version":[{"id":2710,"href":"https:\/\/brianberkman.com\/index.php?rest_route=\/wp\/v2\/posts\/2708\/revisions\/2710"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/brianberkman.com\/index.php?rest_route=\/wp\/v2\/media\/2725"}],"wp:attachment":[{"href":"https:\/\/brianberkman.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2708"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brianberkman.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2708"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brianberkman.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2708"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}