Chef: Mirko Rocca
Mirko Rocca was born in Bologna in 1973.
During his studies at the Hotel Institute of Castel San Pietro Terme (BO) he began his first experiences working on the Adriatic Coast. After graduating from high school he decided to undertake an experience abroad in Gualtiero Marchesi’s newly opened restaurant in London. Here he remained for 18 months with duties of kitchen commis first and later of demi chef. This is the first contact with a high level cuisine.
In Capri he began to discover new ingredients and to deepen the knowledge of our fantastic Southern cuisine, full of fresh and intense flavors. This professional experience will allow him to evolve his gastronomic knowledge and get what is his style today: the "cucina essenziale" (essential cuisine).
This culinary vision is based on the simplicity, lightness and quality of the used products, as well as in their making.
There is a continuous research to lighten the dishes by minimizing ingredients such as butter, cream and heavy sauces, replacing them with lighter oils, vegetable sauces and more. The flavors are enriched with other important factors such as quick-cooking, freshness of the ingredients and combinations of flavors between the different ingredients, thus able to give each dish a clear and original taste.
That is the reason why he got the need to make vegetables (and the sauces derived from them) co-stars of the dishes, together with meat and fish
Since April 2004 Mirko has managed La Locanda di Bagnara, a restaurant with 8 beautiful rooms in the heart of Bagnara di Romagna, a medieval village with 2000 inhabitants located between Bologna and Ravenna.
The choice to open his own restaurant is the spontaneous evolution of a professional career that has as its objective the constant improvement.