Overview
Join Ursula Ferrigno, Leiths’ Italian cuisine expert, for this evening cookery class celebrating the diverse and delicious food of Sicily.
Sicilian cuisine is a true melting pot of flavours, embracing culinary influences from its neighbours Greece and North Africa. Ursula has carefully curated this menu to showcase this rich history and introduce you to the traditional street food of the island. You will learn to prepare traditional Sicilian gnocchi, Trapanese couscous, anchovy rolls from Agrigento and the sweet pastries that Sicily is renowned for.
Menu:
- Fried gnocchi with salami and other toppings
- Pickled cauliflower salad
- Trapanesi couscous
- Anchovy mini rolls
- Chocolate cherry amaretti
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 evening will consist of practical cookery in the Leiths kitchens. 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.
At the end of the session, you will sit down and enjoy the dishes you have cooked with the rest of your class, accompanied by a glass of wine or other refreshments.
Practicalities
What’s included:
- Refreshments on arrival
- A recipe booklet
- All ingredients provided and weighed out for you in advance
- 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 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.
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.
