Ursula Ferrigno is an acclaimed food writer and chef who embodies the Italian and Mediterranean passion for good food made from the freshest natural ingredients. She specialises in Italian, vegetarian, baking and gluten-free recipes.
Ursula trained at the Auguste Escoffier School of the Culinary Arts and teaches at leading cookery schools in both the UK and Italy, including Leith’s School of Food and Wine, Divertimenti, STIRRED Travel, Jericho Kitchen, Braxted Park and La Cucina Caldesi.
She toured the United States, running classes in all Sur la Table stores, has been consultant chef to the popular Caffe Nero chain for over 15 years, and is a regular guest chef at Borough Market, London.
Having been raised with bread on the table at every meal, Ursula is a passionate baker. With Italian breads her speciality, she teaches both professionals and amateurs to make an array of national and regional breads from Ciabatta and Focaccia to volcanic Stromboli and Sourdough. She is the driving force behind National Breadmaking Week.
Ursula has featured on Radio 4, GMTV, BBC North and Granada TV.
A prolific author of more than 23 books, Ursula has also written for various publications including Olive, BBC Good Food, The Observer and Taste Italia. Her books include: Trattoria, La Dolce Vita, The New Family Bread Book, Ursula Ferrigno’s Italian Cooker Course, A Gourmet Guide to Oil and Vinegar, and Flavours of Sicily published in 2016.
Ursula’s latest title is Lemon and Limes, published by Ryland Peters and Small, April 2018.
Contact Martine Carter at Sauce Management for more information.