Overview
Join Italian specialist and chef 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 discover traditional local food from along the Mediterranean coastline in Puglia, the foothills of the Italian Alps in Piedmont, the emerald island of Sardinia, and the green heart of Italy in Umbria.
Menu:
Piedmont
- 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 – 29th June 2024
- Carta Di musica
- Gnochetti Sardo (pasta with a fragrant lamb ragu)
- Fregola Sarda (tomato, Pecorino and basil salad
- Sebadas (cheese fritters with honey)
Umbria – 27th January 2024
- 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)
Menu may be subject to change
Course 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. Regardless, there is always more than enough food to go around, and often food to take home too.
Your day will comprise of a mixture of practical cookery and demonstrations performed by the teacher 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.
Around 1pm, you will break for lunch and enjoy the dishes you have cooked with the rest of your class, accompanied by a glass of wine or other refreshments. In some classes, such as skills classes, where dishes may not be appropriate for lunch, a mezze lunch will be provided.
Practicalities
What’s 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, with wines or other refreshments
- We do the washing up
What 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. However, some classes are unsuitable for people with particular intolerances as the menu would need to be completely different. We require 10 days’ notice to check requests are possible and adjust our ordering. Please read our full policy on allergies and dietary restrictions here.
Your Teacher
Ursula Ferrigno
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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 BBC 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.
