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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, Divertimenti and La Cucina Caldesi in Ireland. She toured�the United States, running classes in all Sur la Table stores, is consultant chef to the popular Caff� Nero�restaurant chain and has made many appearances on BBC television. The author of more than 18 cookery�books (including A Gourmet Guide to Oil & Vinegar and Flavours of Sicily for Ryland Peters & Small), Ursula has also written for many publications, including Olive, BBC Good Food, The Observer and Taste Italia.
