Read more
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.Praise for Ursula's previous book Cucina del Veneto:'Ursula transports you to magical Venice with authentic, mouthwatering recipes'. Gennaro Contaldo 'Elegant cooking from an elegant writer on cooking in the Veneto with beautiful produce. A joy.' Jeremy LeeEmilia-Romagna, one of the largest Italian regions, lies between the
Adriatic Sea to the east, the River Po to the north and the
Apennine chain of mountains to the south. Between the Po and the mountains, with its flood-plain-enhanced soil, is what is known as the
'food valley', where a unique microclimate means that an
abundance of foods can be produced. There are countless individual local food products which have IGP and DOP (protected) status, more than anywhere else in Italy.
These include soft wheat for the
famous pasta types of the region; acorns and chestnuts to feed the pigs which produce the countless
salumi (
prosciutto di Parma, culatello, mortadella etc); grape vines which are used not just in the many wines of the area, but in the world-renowned
balsamic vinegar of Modena; and cows which produce the milk for the region's cheeses, particularly
parmigiano reggiano, Parmesan.
About the author
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 Caffè 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.
