Flavours of Sicily with Ursula Ferrigno at Leiths Cookery School

Summary Flavours of Sicily with Ursula Ferrigno

£175.00

Sat 20 May 2023 10.00 - 14.30

LIMITED AVAILABILITY - BOOK NOW
Sat 12 Aug 2023 10.00 - 14.30

PLACES AVAILABLE - BOOK NOW

Join our Italian specialist, Ursula Ferrigno, chef, teacher, and author of ‘Cucina Siciliana’ for a day immersed in Sicilian cookery. Together you will explore this unique cuisine, which is a melting pot of different cultures reflecting influences from Arabia, North Africa, Spain and Greece.

Together, you’ll cook a variety of dishes; some classic recipes and others which may be lesser known. Starting with a vibrant, vegetable rich Caponata, along with the popular panelle, (small bite-sized, chickpea pancakes), rich in protein, gluten free, and found in many different forms across Sicily.

Ursula will demonstrate how to make fresh pasta to create Linguine de mare, a popular seafood dish eaten throughout Sicily. You will then re-create your own from scratch. Followed by making a refreshing Sicilian Blood orange and red onion, herbed Insalata.

To complete your days’ menu you will create the iconic Sicilian dessert, Cassata al forno di ricotta, made with a light sponge, dark chocolate and much sought after Candite. According to Ursula every family has their own variation handed down through the generations, she hopes you will like The Ferrigno's version!

Once all the cooking is done you will sit down to enjoy what you have made, around our large communal table, in Ursula’s company.

Your day’s menu:

Caponata

Panelle con sale e limone

Linguine de mare

Sicilian Blood orange and red onion, herbed Insalata

Cassata al forno di ricotta

Please note, recipes and ingredients might change.

Using a voucher to pay for this course?
You’ll need to enter your unique code. This will add the value of the voucher to your account. Please call us on 0208 749 6400 if you need any help.

Class structure

Your class 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 dinner, 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.

Practical info Flavours of Sicily with Ursula Ferrigno

What is included:

Refreshments on arrival
A recipe booklet
All ingredients provided and weighed out for you in advance
Lunch of your own making or sharing platters prepared by the school, both with Louis Latour wines
We do the washing up!

What you need to bring:

Flat soled shoes
Long trousers and a long sleeved top are advisable

Allergies and dietary restrictions:

We are happy to make adjustments where possible. Some classes are however unsuitable for people with particular intolerances – where the menu would need to be completely different. We need 10 days' notice to be able to properly check the class and adjust the order accordingly. Please read our full policy on allergies and dietary restrictions here.

Ursula Ferrigno

Ursula Ferrigno is a talented cook and prolific food writer who grew up amongst the sun-drenched lemon groves and vineyards of Italy’s rugged Amalfi Coast. She learned to cook as a child by assisting her grandmother preparing the traditional family dishes.

Ursula writes for numerous food magazines including Taste Italia, American Gourmet, Olive and Good Food. Ursula is also a passionate baker, teaching both professionals and amateurs to make an array of national and regional breads from ciabatta and focaccia to volcanic stromboli.