Pringle Bay is fast becoming a culinary hot spot, hosting renowned chefs and exclusive dining experiences. This December, prepare to indulge in an authentic Italian feast as Pringle Proms welcomes global cuisine expert Enrica Rocca for a one-day event.
Known for her acclaimed Italian cooking schools in London and Venice, and known as “The Cooking Countess”, she will bring her culinary magic to Pringle Bay on Saturday 7 December.
Having earned rave reviews from prestigious publications like Gourmet, Vogue, and The Financial Times, Rocca’s 2014 book, Venice on a Plate: But what a Plate!, Rocca even won two international Gourmand Cookbook Awards.
Born into Venetian aristocracy, her love for food was nurtured at an early age, and she honed her skills at the prestigious hotel management school École hôtelière de Lausanne in Switzerland. Her culinary journey has taken her across the globe, from Switzerland to Sudan, South Africa and London.
Now back in Cape Town, Rocca is ready to share her passion. She will demonstrate how to craft an antipasti platter featuring an array of breads, roasted vegetables, dips, olives, cold meats and cheeses. The lunch menu will include Conchiglioni Farciti, jumbo pasta shells stuffed with ricotta, herbs, and lemon zest baked in a tomato sauce, chicken Scalopini with white wine, lemon and capers, and for dessert her classic Rocca Tiramisu and a caramelised fruit platter.
This intimate and exclusive experience, limited to 10 guests, is priced at R850 per person, including an Italian cocktail, wine, lunch and coffee. The event runs from 13:00 to 15:00. Book now at Quicket and don’t miss this unique opportunity to learn and feast the Italian way with Enrica Rocca.
On 19 October 30 people gathered in Pringle Bay for public-relations consultant Brian Berkman’s Pringle Proms lunch and a compelling conversation with food icon Ina Paarman. The event featured a lunch prepared from Paarman’s new book, My Favourite Recipes, including roasted tomato soup and hummus with onions and breads, strawberry and roasted pepper salads, macadamia-nut bobotie, orange chicken bake, spiked rice and, for dessert, malted chocolate brownies and red velvet cake with berries and cream.– Solid Stuff Media Agency/Fanie Krige
