Ursula Ferrigno is a talented cook and a prolific food writer wiith a deep love of Italian food. She is half-Italian and learned to cook as a child by assisting her grandmother preparing the traditional family dishes. She returns regularly to Italy, to visit family and to teach cookery.

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