Ursula Ferringno & Cucina dell'Emilia-Romagna

_'emilia-romagna is a region where food is not just cooked, but lived, and ursula tells its story with the kind of excitement and joy that only she can master.

I can never get tired of italy's greatest dishes, and they are all here! Hand-rolled pastas, humble soups, vegetables cooked to perfection and some dolci that i can't resist.' yotam ottolenghi_Discover the captivating emilia-romagna region in italy offering the most delicious food with over 75 authentic recipes, cooked with care and attention using the best ingredients.Emilia-Romagna, one of the largest Italian regions, lies between the ADRIATIC SEA, the River Po and the APENNINE MOUNTAINS.

Its flood-plain-enhanced soil, known as the 'FOOD VALLEY', creates a unique microclimate for an ABUNDANCE OF FOODS to be produced.

URSULA FERRIGNO brings everything together in this fantastic collection of recipes.

ANTIPASTI, such as _Salvia Fritta_ (Fried Stuffed Sage Leaves), SOUPS AND BREADS, like _Pancotto_ (Bread Soup), PASTA, GNOCCHI AND RICE, such as Tagliatelle with Truffles all feature.

Meat and fish, such as _Pollo all Cacciatore_ (Hunter Style Chicken) are followed by wonderful _verdure_ (vegetable) dishes like _Pepperoni al Forno_ (Baked Baby Peppers), and ending with truly spectacular sweet offerings, like _Ciambella Romagnola_ (Italian Breakfast Cake) and _Ravioli Dolce_ (Sweet Ravioli)._DEMO, TALK & TASTINGS_URSULA FERRIGNO is an acclaimed 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 25 cookery books, Ursula has also written for _Olive_, _BBC Good Food_, _The Observer_ and _Taste Italia_.