Ursula Ferrigno

A highly acclaimed food writer and chef, Ursula trained at the Auguste Escoffier School of Culinary Arts and has herself taught at leading cookery schools both in the UK and Italy, including Leith’s School of Food and Wine, Divertimenti and La Cucina Caldesi.

A prolific author of more than 20 books including A Gourmet Guide to Oil and Vinegar and her most recent publication, Flavours of Sicily, Ursula has an enviable depth of knowledge of her native Italian food and culture and consistently strives to learn more and further develop the skills which she has honed throughout her career.