Overview
Can’t get enough of Italian cuisine? Our new class with Ursula Ferrigno will take you on a culinary journey along the Amalfi coast. Inspired by Ursula’s new cookbook Cucina di Amalfi, discover recipes that capture the essence of Southern Italy’s most magical coastline. You will learn a range of skills from our resident Italian expert, giving you all the confidence you need to master these Italian dishes yourself.
You will learn to cook a mix of classic Amalfi dishes and desserts, as well as a dazzling cocktail using Ursula’s own homemade limoncello. Ursula will also give a demonstration on her family’s recipe of fritelle di fiori di zucca, some beautiful fried courgette flowers.
Copies of Ursula’s new book Cucina di Amalfi will be available to purchase on the day.
Photography by Nassima Rothacker © Ryland Peters & Small.
Menu:
Demonstration:
- Fritelle Di Diori di Zucca – fried courgette flowers
- Biscuit Tortoni – Toni’s ice cream
Practical:
- Laganelle Con Calamari E Ceci – chickpea pasta with squid and chickpeas
- Pizza Fritta Di Mozzarella E Perperoni – fried pizza with mozzarella and peppers
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
View Profile
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.
