Ursula Ferringno & Cucina dell'Emilia-Romagna

'Emilia-Romagna is a region where food is not just cooked, but lived, and Ursula tells its story with the kind of excitement and joy that only she can master. I can never get tired of Italy's greatest dishes, and they are all here! Hand-rolled pastas, humble soups, vegetables cooked to perfection and some dolci that I can't resist.' Yotam Ottolenghi

Discover the captivating Emilia-Romagna region in Italy offering the most delicious food with over 75 authentic recipes, cooked with care and attention using the best ingredients.

Emilia-Romagna, one of the largest Italian regions, lies between the Adriatic Sea, the River Po and the Apennine mountains. Its flood-plain-enhanced soil, known as the 'food valley', creates a unique microclimate for an abundance of foods to be produced. Ursula Ferrigno brings everything together in this fantastic collection of recipes. Antipasti, such as Salvia Fritta (Fried Stuffed Sage Leaves), soups and breads, like Pancotto (Bread Soup), pasta, gnocchi and rice, such as Tagliatelle with Truffles all feature. Meat and fish, such as Pollo all Cacciatore (Hunter Style Chicken) are followed by wonderful verdure (vegetable) dishes like Pepperoni al Forno (Baked Baby Peppers), and ending with truly spectacular sweet offerings, like Ciambella Romagnola (Italian Breakfast Cake) and Ravioli Dolce (Sweet Ravioli).

Demo, Talk & Tastings

Ursula Ferrigno is an acclaimed 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. She toured the US, running classes in all Sur la Table stores, is consultant chef to Caffe Nero and has made many appearances on BBC TV. The author of more than 25 cookery books, Ursula has also written for Olive, BBC Good Food, The Observer and Taste Italia.