Symbols of Italian culture are mostly gastronomic, and they’re
all so kitsch. Spaghetti, tiramisu, mozzarella, pizza, parmesan,
espresso, cappuccino… the globalisation of Italianità is in our
mouths and our ears every day. As far as Enrica is concerned,
Italian cooking is a myth. She stands by the fact that it’s just
local produce, cooked well. She said: “It is all about the quality
of the ingredients which is why it is so important to eat local.
Good ingredients are expensive in today’s world, so eating well
represents a big sacrifice but it’s well worth it for our health
and happiness.”
Her school is centred around this philosophy. Classes start with
a tour of the Rialto Market, where the group selects ingredients
together before heading back to Enrica’s loft apartment above the
beautiful 19th-century Rocca family palazzo, prosecco and cichetti
en route.
Unwrapping the paper parcels of the just-caught shellfish and
laying out the illustrious vegetables ready to prepare – plump
cherry tomatoes (on the vine), the season’s last peas (unshelled),
a fistful of basil (still flailing soily roots) and baby aubergine
(melanzane), Enrica shares her unfussy approach to simple Venetian
cuisine. The ingredients are of course intrinsic to her loose
style; she doesn’t use recipes, but simply combines the best
Venetian ingredients with her distinctively Italian flair.
Dining and Cooking