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Home > Categories > Books > Recipes and Cuisine > Ursula Ferrigno's Complete Italian Cookery Course review

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Score: 8.8/10  [1 review]
3 out of 5
ProdID: 1222 - Ursula Ferrigno's Complete Italian Cookery Course
Written/Developed by Ursula Ferrigno

Ursula Ferrigno's Complete Italian Cookery Course
Price:
$49.95
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Disclosure StatementFULL DISCLOSURE: A number of units of this product have, at some time, been supplied to KIWIreviews by the company for the purposes of unbiased, independent reviews. No fee was accepted by KIWIreviews or the reviewers themselves - these are genuine, unpaid consumer reviews.
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Ursula Ferrigno's Complete Italian Cookery Course product reviews

Learn all the skills behind great Italian home cooking with Ursula Ferrigno, one of the world's favourite Italian home cooks.

Workshops show you how to prepare Italy's classic foods, including fresh pasta, risotto, pastry, and ice-cream.

Features more than 200 savoury and sweet recipes for classics and lesser-known Italian dishes.

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Review by: tucker (Karl)
Dated: 10th of December, 2006

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This Review: 8.8/10
Content:
Score 10 out of 10
Photos:
Score 8 out of 10
Easy to Read:
Score 8 out of 10
Personal Choice:
Score 9 out of 10

As far back as I can remember, I have been a fan of certain Italian dishes... pizza, spag bol, canneloni... so when I had a chance to experience authentic Italian fare I was stunned to find out that not only had I seen but a bare fraction of what was really there, but the dishes I was used to aren't all that authentic! (A bit like our concept of Indian food too...)

This book was a bit of an eye-opener for me yet again... once again I am made aware just how little of true Italian cuisine I have tasted, or even been aware of! So much to try, so few years to cook them in! One that I simply MUST try is the 'Insalata della Nonna' (Grandmother's Special Salad) on page 126. Beans, tomatoes, potato and garlic... all favoured flavors in my book. -yum-

Overall, some stunning options for dining, which I will be investigating in great detail next time I have company over for dinner... I plan to give their 'Ragu Bolognese' (Page 30) a try, to see how a traditional recipe matches up to my personal variety, and since they even suggest it be used as a filling for Canneloni (page 23) that will scoop two bowls with one spatula. Grin Icon

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