Ursula Ferrigno

Ursula Ferrigno · Cucina di Amalfi

There were many, many forms of fried doughs in Campania during the epidemic of cholera as frying food was a way of ensuring that the food was sterilized. These fritta are truly delicious. This elegant version (made without yeast), is a true celebration of anchovies and mozzarella, two of the region’s most wonderful ingredients, so worth shouting about.

Ursula Ferrigno · Dolci Italiani

A glorious combination of chocolate and walnuts that couples beautifully with the bitter coffee. Using maple syrup gives a lovely fudgey texture.

Ursula Ferrigno · Cucina Dell'Emilia-Romagna

This is a very celebratory, but also light and utterly divine dish. I am always proud to make and serve this lasagne to my family and friends, especially on a special occasion.

Ursula Ferrigno · Cucina Dell'Emilia-Romagna

These flatbreads are popular across the entire Emilia-Romagna region, which is not surprising as they are so delicious. In fact, they are now enjoyed the length and breadth of Italy. Even if you are a novice breadmaker, do try these flatbreads as they are relatively simple and quick to bake. I love to eat these piadina folded in half and filled with prosciutto, stracchino cheese, sliced tomatoes and rocket or basil leaves, but they are equally good with just slices of mortadella. I like to use Mulino Marano 00 flour or Canadian bread flour for best results.

Ursula Ferrigno · Cucina Del Veneto

This is an old favourite of mine. It is so appropriate for the Veneto, where the Gorgonzola is a gift, that it had to be included here.

Ursula Ferrigno · Dolci Italiani

This is perfect for big family gatherings, which happen often in my family. Ideal for anything from an eighteenth birthday, right through to a wedding celebration.