Ursula Ferrigno

Acclaimed food writer, chef and cookery teacher Ursula Ferrigno, whose cooking is rooted in a deep and lifelong love of Italian and Mediterranean food - the kind made simply, seasonally and with the very best natural ingredients.

Trained at the Auguste Escoffier School of the Culinary Arts, Ursula has shared her expertise at some of the UK and Italy's most respected cookery schools, including Leith's School of Food and Wine, Divertimenti and La Cucina Caldesi, and can also be found regularly teaching her love of traditional Italian food at Eataly, in London, where courses run throughout the year.

We open the pages of her latest cookbook, Cucina dell'Emilia-Romagna: Recipes from the Gastronomic Heartland of Italy and its Capital Bologna, to exclusively share three recipes from the book, taking you on a journey through one of Italy's most captivating culinary regions — home to Bologna, the birthplace of Parmigiano-Reggiano, prosciutto di Parma and fresh egg pasta - and uncovering the vast wealth of delicious and authentic recipes at its very heart.

You can order Cucina Dell'Emilia-Romagna by Ursula Ferrigno (Ryland Peters & Small £25) here 
Photography by Rita Platts © Ryland Peters & Small

^{We are an affiliate of Bookshop.org and will earn a commission if you click through and make a purchase}