Venetian cuisine. Contessa Enrica Rocca at Eataly Chicago

Venetian cuisine. Contessa Enrica Rocca at Eataly Chicago
Yareah Magazine
Contessa Enrica Rocca

Contessa Enrica Rocca

Venetian cuisine. On November 12, Contessa Enrica Rocca will demonstrate the joys of Venetian cooking through the creation of cicchetti, or traditional Venetian canapés, from 6:30 p.m. to 8 p.m. at La Scuola di Eataly Chicago’s “Chef’s Kitchen” (43 E Ohio St). Rocca’s presentation will not only touch upon the basics of Northern Italian cooking but also Italian culture, preparing five of her favorite cicchetti and pairing them with delicious wines for guests to enjoy.


Venetian cuisine. Contessa Enrica Rocca at Eataly Chicago

Rocca plans to indulge visitors with an eggplant pizza, shrimp with mint and lemon, stuffed shells with ricotta, mackerel with bread crumbs and pork ribs with rosemary (menu subject to change).

Rocca’s past demonstrations and dinners have been wildly popular, in particular her recent dinner at the Beard House in New York City. “The Beard House was momentarily transformed into a Venetian palazzo when vibrant and talented Enrica Rocca and her team presented an absolutely sensational dinner,” said Izabela Wojcik, Director of House Programming for the James Beard Foundation. “She brought her signature glamour and Italian pizzazz along with her superb Italian cuisine, and her fabulous private label Prosecco! Our guests were enthralled with the experience of learning through taste. The evening concluded with an engaging conversation and Enrica is a charming hostess. We so look forward to her return.”

Rocca began her career in hospitality in Lausanne, Switzerland and has since traveled the world, running successful restaurants and cooking schools in Cape Town, London and Venice. Now well-known as a European television personality and cooking instructor, Rocca has received much acclaim: The Financial Times describes her as the “‘Cooking Countess,’ founder of an out-of-the-ordinary cooking school,” and Gourmet listed her school as one of the 10 best cooking schools in the world. In the fall of 2014, Rocca published “Venice on a Plate… but what a Plate!” a highly praised cookbook with mouth-watering recipes, beautifully plated on traditional Murano glass. The book is a winner of two “Gourmand Cook Book Awards;” ”Best in the World, Historical Recipes” and “Best Local Cuisine, For Italy.”

In addition, Rocca recently debuted her own line of “Enrica Rocca Prosecco” in the United States, following a successful launch in Europe. Like everything Rocca does, she used only the finest ingredients for her prosecco, combining high quality Glera grapes with traditional winemaking practices of the Veneto region.

Given Enrica’s passion for Italian cuisine and culture it is only natural she would participate in La Scuola di Eataly Chicago’s “Chef Kitchen.” Italian businessman Oscar Farinetti founded Eataly in 2007 in order to make high-quality Italian food and drink available to everyone at fair prices in an environment where people can eat, shop and learn. Eataly has since blossomed with locations in Italy, Japan, United Arab Emirates and the United States. The Chicago outlet has become a must for any food lover.

Enrica Rocca will present her class in traditional Italian canapes Thursday, November 12 at Eataly, 43 E. Ohio. Tickets are $95 and are available here.

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