Bringing Italy Home

by Ursula Ferrigno

Ursula Ferrigno embraces the Italian passion for good food made with the freshest natural ingredients. In this luscious, lushly photographed cookbook-the follow-up to her hugely successful  Truly Italian -she brings together traditional vegetarian and fish recipes based around the seasonal produce that is the true heart and soul of Italian cooking. For each key ingredient, Ursula explains how the Italians like to prepare it, discusses the benefits of eating that food during its high season, and offers deliciously simple dishes to make-ranging from Wild Herb Frittata to Mixed Seafood Sauté, from Crescenta of Mozzarella and Roasted Pepper to Swordfish Wrapped in Zucchini Flowers. It's irresistible!

Genres: Cookbooks

Paperback

First published August 16, 2001

About the author

Ursula Ferrigno is an acclaimed food writer and chef who embodies the Italian and Mediterranean passion for good food made from the freshest natural ingredients. She specialises in Italian, vegetarian, baking, and gluten-free recipes.
Ursula Ferrigno is an acclaimed and experienced food writer and chef. She trained at the Auguste Escoffier School of the Culinary Arts and has taught at leading cookery schools in both the UK and Italy, including the celebrated Leith’s School of Food and Wine. She toured the US, running classes in all Sur la Table stores, is consultant chef to Caffè Nero and has made many appearances on BBC TV. The author of more than 18 cookery books (including Cucina Siciliana for Ryland Peters & Small), Ursula has also written for Olive, BBC Good Food, The Observer and Taste Italia.