Passion for food: it’s these three words that sum up Enrica’s personality.
Venetian by origin but, for many years, adopted Swiss, South African and Londoner.
The Financial Times described her as the “Cooking Countess”, founder of an out of the ordinary cooking school; Gourmet Magazine judged her as one of the 10 best cooking schools in the world; L'Express, an experience to try.
After more than ten years at the helm of a surprising and unique cooking school, Enrica has decided to extend her style and passion to a line of personally selected products and a hospitality project in the Venetian countryside.
What they say about her..
Enrica Rocca runs a cooking school beyond the ordinary. She’s an Italian cook of note and a flamboyant and passionate chef and restaurateur. She has Italian cooking in her blood and a contagious zest for life and food. Her dishes use two or three ingredients at most, well chosen, cooked with simplicity and brought to the table with gusto. Measurements are made by eye, timing done by instinct. – David Baker – The Financial Times
Few people in our country know that Enrica Rocca is becoming the gastronomic amabassador of the world. – Silvia Bombelli – Sole 24 Ore
The school is housed inside the family palazzo. She begins her classes, which take no more than eight students, by saying: “I never have a recipe in mind before going shopping.” – Alexander Lobrano – Gourmet Magazine (also listed in the best cooking schools in the world, 2008)
To take part in one of her lessons is more similar to the idea of a party than a class and the view from your seat, experiencing the best food in Venice, is beyond price. – Mark C. O’Flaherty – The Indpendent UK.