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by Ursula Ferrigno (Author)
Discover a captivating region in Italy which offers the most delicious food, through 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 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. 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. There are countless individual local food products which have IGP and DOP (protected) status, more than anywhere else in Italy. Even among Italians, who are very loyally regional in their culinary tastes, the food and cooking of Emilia-Romagna are considered to be the best in Italy.Author Biography
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.
Number of Pages: 192
Dimensions: 0.88 x 10.09 x 7.96 IN
Publication Date: May 12, 2026
