A Taste Of Italy - Regional Italian Cookery With Ursula Ferrigno

Join Italian specialist, chef, teacher and author of ‘Cucina Siciliana’, Ursula Ferrigno, as she guides you on a special journey through the diverse cuisine of Regional Italy. Ursula has carefully selected recipes that reflect the individual regions and will highlight local, seasonal ingredients which best capture the spirit of each area.

The region's proximity to a beautiful stretch of the Mediterranean coastline means seafood is celebrated.

For your next stop, Piedmont, you will discover a region nestled in the foothills of the sweeping Italian Alps known for its rich culinary history influenced by bordering France and Switzerland.

You will then continue to the emerald island of Sardinia, famous for its stunning stretches of sand, crystal clear waters, and beating culinary heart inspired by seasonal, locally grown food.

To complete your journey, Ursula will guide you through the 'green heart of Italy', Umbria, where you will discover dishes like classic Umbrichelli pasta and a Crostata fi Marmellata di Fichi, which celebrates the bountiful Umbrian fig season.

Please see sample recipes below.

Piedmont

• Carciofi ripieni artichokes stuffed with three cheeses
• Torta Di Patate
• Torta Di Mais

Puglia

• Apertitivo Di limone (White wine and lemon)
• Strascinati pasta from Potenza with a winter tomato sauce
• Branzino al cartoccio e alloro (Sea bass baked with bay leaves)
• Bietole Ripiene (Stuffed Swiss chard leaves with ricotta and herbs and baked)
• Taralli (Crispy crunchy biscuits boiled and baked)

Sardinia

• Carta Di musica
• Gnochetti Sardo (pasta with a fragrant lamb ragu)
• Fregola Sarda (tomato, Pecorino and basil salad
• Sebadas (Cheese fritters with honey)

Umbria

• Lumachelle (snail shaped bread rolls with Pecorino and prosciutto)
• Unbrichelli pasta with sugo di noci fresh walnut sauce.
• Misticanza mixed greens Umbrian style
• Crostata di marmellata di fichi (Celebration of the fig season and very special pastry