Summary A Taste of Italy - Regional Italian Cookery with Ursula Ferrigno

£190.00

• Sat 11 Nov 2023   10.00 - 14.30

  LIMITED AVAILABILITY - BOOK NOW
• Sat 27 Jan 2024   10.00 - 14.30

  PLACES AVAILABLE - BOOK NOW
• Sat 1 Jun 2024   10.00 - 14.30

  PLACES AVAILABLE - BOOK NOW
• Sat 13 Jul 2024   10.00 - 14.30

  PLACES AVAILABLE - BOOK NOW

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.

You will begin in the beautiful southern region of Puglia, known for its traditional trattorias and delicious food found right in the homes of the local people. 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 - 11th November 2023

• Tagliarini con sugo Di Erbe
• 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

Please note recipes may change.

Class structure

Cooking with your classmates is an integral part of your Leiths experience. You will cook some of your recipes in pairs, and some independently – whatever the ratio, there is always more than enough food, and often food to take home too (foil containers and bags provided).

Your day will comprise of a mixture of hands on cookery and demonstrations performed by the chef who is running the session. The exact format will vary from class to class depending on the style of cuisine and, in the case of visiting chefs, their individual teaching style.

Unless otherwise stated, you will be eating the food that you have cooked during your class for lunch, usually with wine or elderflower cordial around a communal table. If your class does not involve cooking lunch you will enjoy delicious sharing platters prepared by the school.

Allergies and dietary restrictions

Please call the school to discuss any relevant allergies with a member of staff. You can read our full policy on allergies and dietary restrictions here.