{"id":6088,"date":"2026-01-08T09:51:05","date_gmt":"2026-01-08T09:51:05","guid":{"rendered":"https:\/\/foodexp.cambia-marketing.it\/?p=6088"},"modified":"2026-04-21T14:03:54","modified_gmt":"2026-04-21T14:03:54","slug":"il-mediterraneo-di-enrico-marmo","status":"publish","type":"post","link":"https:\/\/foodexp.it\/en\/il-mediterraneo-di-enrico-marmo\/","title":{"rendered":"The Mediterranean by Enrico Marmo"},"content":{"rendered":"<p class=\"translation-block\"><strong>Enrico Marmo<\/strong>, born in Piedmont in 1986, arrived in the kitchen almost by chance, starting as a dishwasher in an osteria in Monferrato, before moving on to <em>Cracco Peck<\/em> in Milan and becoming sous chef at <em>All\u2019enoteca<\/em> in Canale. \n\n\nCalled by <strong>Pina Beglia<\/strong> at the end of 2015 to the historic <em>Balzi Rossi<\/em> in Ventimiglia, he humbly took on the challenge of the sea, starting from scratch. <em>\u201cI am Piedmontese, and the absence of a visceral bond with Ligurian dishes proved to be the winning approach, where a love for the land prevails. It is a lean cuisine where the flavor is defined by the person who creates it!\u201d<\/em> says <strong>Enrico<\/strong>, who in recent weeks announced his departure from <em>Balzi Rossi<\/em> to embark on new projects. Unconventional by choice, in Ventimiglia he loved to showcase the vegetable garden overlooking the sea and the area\u2019s almost tropical microclimate. However, meat is also among his signature dishes: <em>Ligurian-style rabbit with toasted pine nuts, Taggiasca olives, and aromatic wild mixed greens<\/em>.\n\n\nHis is a cuisine that tells the story of the territory without being held captive by it, as seen in his <em>Zucchini Brandade<\/em> or the <em>Mock roast rabbit with its toasted zucchini seed reduction<\/em>. \u201cOurs is a true symbiosis between the catch and the harvest\u2014something extremely difficult to achieve today because climate change has a significant impact. For this very reason, we want to portray the true Mediterranean, one born from an idea of loyalty toward the customer.<\/p>","protected":false},"excerpt":{"rendered":"<p>Enrico Marmo, piemontese classe 1986, \u00e8 arrivato in cucina quasi per caso, partendo da lavapiatti in un\u2019osteria del Monferrato, per poi passare da Cracco Peck a Milano e diventare sous chef presso All\u2019enoteca di Canale. Chiamato da Pina Beglia a fine 2015 allo storico Balzi Rossi di Ventimiglia, ha affrontato con umilt\u00e0 la sfida del [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":6090,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6088","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ristorazione"],"_links":{"self":[{"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/posts\/6088","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/comments?post=6088"}],"version-history":[{"count":3,"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/posts\/6088\/revisions"}],"predecessor-version":[{"id":8264,"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/posts\/6088\/revisions\/8264"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/media\/6090"}],"wp:attachment":[{"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/media?parent=6088"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/categories?post=6088"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/tags?post=6088"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}