Italian food reflects culture. In Italy cooking is the product of geography, history, and religion. 'Italian cooking' is really a patchwork of local and regional cuisines, all fiercely claiming to be the best in the country. Ursula Ferrigno's own family come from the south of Italy, and just south of Naples is the Amalfi Coast. It is widely considered to be one of Italy's most magical locations: breath-taking (literally) winding cliff-top roads, pastel-coloured houses tumbling down towards the sea, flower-framed terraces and trees heavy with the world's most coveted lemons at every turn.
Discover the delicious food the region has to offer. Vegetable dishes take centre stage and both meat and fish are eaten and often combined. In this seductive book you'll find 75 recipes to enjoy, from simple antipasti andministre (soups) to pane (bread) and pizza, risotto, pollame and carne (fish and meat), and the all-importantcontorni(vegetable), alongside essays on the food culture and traditions of the area and beautiful scenic photography.
About the Author
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 Caffe 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 forOlive, BBC Good Food, The Observer andTaste Italia.
