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Ursula Ferrigno was taught to cook and love food by her grandmother. She now passes on this passion and knowledge through cookery classes in London's Books for Cooks, Divertimenti, Leiths School of Food and Wine and La Cucina Caldesi Cookery School. She also cooks at RSJ Restaurant in Waterloo. She writes for several publications, including Taste Italia and American food magazine Gourmet. She has written several books with Mitchell Beazley, including Truly Italian, Bringing Italy Home, Italy Sea to Sky, La Dolce Vita, and The New Family Bread book.
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