Summary Italian Christmas Feast with Ursula Ferrigno

Add some Italian pizzazz to your Christmas dinner! Everyone loves Ursula Ferrigno’s classes because her cooking is absolutely delicious, her recipes are as authentic as they come, and she’s a great teacher, filled with an infectious passion for Italian food.

Working with a traditional menu of festive Italian dishes, there will be plenty to gesticulate about over the dinner table. 

  Typical recipes:

  • Tortellini con burro e salvia
    Tortellini with butter and sage
  • Carpaccio con Gorgonzola e noci
    Carpaccio with gorgonzola and walnuts
  • Fagiano con castagne
    Pheasant with chestnuts
  • Roasted monkfish with garlic

 Please note, recipes and ingredients might change. 

Class structure

Cooking with your classmates is an integral part of your Leiths experience. You will cook some of your recipes in pairs, and some independently – whatever the ratio, there is always more than enough food, and often food to take home too (foil containers and bags provided). 

Your day will comprise of a mixture of hands on cookery and demonstrations performed by the chef who is running the session. The exact format will vary from class to class depending on the style of cuisine and, in the case of visiting chefs,  their  individual teaching style.

Unless otherwise stated, you will be eating the food that you have cooked for lunch, usually with wine or elderflower cordial around a communal table. Classes that do not result in cooking lunch will enjoy a delicious Leiths Ploughman’s. 

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Practical info Italian Christmas Feast with Ursula Ferrigno

What is included:

Refreshments on arrival
A recipe booklet
All ingredients provided and weighed out for you in advance
Lunch of your own making or a Leiths Ploughman’s with Louis Latour wines
We do the washing up!

What you need to bring:

Flat soled shoes
Long trousers and a long sleeved top are advisable

Allergies and Intolerances:

We are happy to make adjustments where possible
Some classes are however unsuitable for people with particular intolerances – where the menu would need to be completely different
We need 10 days notice to be able to properly check the class, adjust order/write/adjust recipes

Ursula Ferrigno

Ursula Ferrigno

Ursula Ferrigno is a talented cook and prolific food writer who grew up amongst the sun-drenched lemon groves and vineyards of Italy’s rugged Amalfi Coast. She learned to cook as a child by assisting her grandmother preparing the traditional family dishes.

Ursula writes for numerous food magazines including Taste Italia, American Gourmet, Olive and Good Food. Ursula is also a passionate baker, teaching both professionals and amateurs to make an array of national and regional breads from ciabatta and focaccia to volcanic stromboli.

* All prices correct at time of publishing. Please note that prices are likely to change at the end of each financial year (April).


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