Ursula Ferrigno is an acclaimed and experienced food writer and chef. She trained at the Auguste Escoffier School of the Culinary Arts and has taught at leading cookery schools in both the UK and Italy, including the celebrated Leith’s School of Food and Wine, Divertimenti and La Cucina Caldesi in Ireland. She toured the United States, running classes in all Sur la Table stores, is consultant chef to the popular Caffè Nero restaurant chain and has made many appearances on BBC television. The author of more than 18 cookery books (including A Gourmet Guide to Oil & Vinegar and Lemons & Limes for Ryland Peters & Small), Ursula has also written for many publications, including Olive, BBC Good Food, The Observer and Taste Italia.
The recipes in her latest book are suffused with Mediterranean
sunshine and affection for the island – Italia
...a great breadth of recipes across the entirety of the menu with
plenty of earthy magnificence – Strong Words
As featured on 'The Watch List' in Waitrose Weekend
Cucina Siciliana is to Sicilian cookery what Georgina Hayden’s
Taverna is to Greek Cypriot food; a bible for long, heady summers
eating and entertaining at home, Italian style – with a glug of
limoncello for good measure. – Saturday Telegraph
If Sicily wasn’t on your travel list before, it will take pride of
place after you peruse Ursula Ferrigno’s Cucina
Siciliana.” – Forbes.com
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