Cooking the ‘Costa Amalfitana’ with Ursula Ferrigno

Italian born and UK basked chef, writer and cooking teacher Ursula Ferrigno is on her way to Rome.  Join her for a day inspired by her home town Minori on the Amalfi coast, where jagged cliffs rise boldly from the shimmering azure waters and clusters of white and ochre buildings and church towers climb up to the mountains and cascade down to the sea.   Lush terraces of lemon groves, olive trees flourishing high on the cliffs among cherry, fig and tomato vines.
This class will be all about the joys of my village secrets and the wonders of the Campania coastline.
We will gather around the  work table at latteria studio to prepare
Laganelle con calamari e ceci   Pasta with squid and chickpeas
Pesce Serra ai fiori di zucca  Fish wrapped in courgette blossoms.
Insalata di fagiolini Romano   Flat Romano bean salad with mint
Pizza rustica  Savoury ricotta pie with mozzarella, ricotta and capocollo
Torta caprese   Almond cake with fresh seasonal cherries
Like all of the classes at latteria this class will be a small group of 6 participants and the class will end with a convivial lunch enjoying what we have prepared.
Contact Ursula at to find out more and to book a spot.

Sourdough Class with Jeremy Cherfas – Sunday April 5

Join master baker and sourdough nut Jeremy Cherfas for an all day baking workshop.
This is first and foremost a practical, hands-on day. However, you will use the time while the starter is working its magic to explore the history of wheat and bread and the details of how to care for and use a starter culture.

About the class:

The first order of business is to make your dough. Step by step, Jeremy will guide you through the process, along the way explaining why we do what we do.
If you have never made a loaf before you will be amazed at how a little effort transforms four simple ingredients into a living dough.
And even if you are an experienced baker, there are bound to be new insights.

And as it is the weekend before Easter, you’ll make some hot cross buns too, and maybe talk about the ritual significance of bread in different cultures.

You will leave with your own delicious loaf of handmade bread, plus:

  • a “Tuscan” sourdough starter that may or may not be more than 110 years old;
  • instructions on how to feed and care for your starter and how to use it to bake more bread;
  • an understanding of why Jeremy puts “Tuscan” in scare quotes;
  • a few other recipes;
  • maybe some other treats.

And you will have a great day, with good food, in good company!

For more details on prices and to book yourself a spot, please visit the link below:


Vegan Pasta and Sauces Day with Carla Tomasi – Saturday 29th February

Saturday 29 February join us for this Vegan Pasta and Sauces Day.
This will be a chance to expand your knowledge on vegan options and you’ll see how many easy and yummy dishes you can find in italian cuisine.

The menu for the day includes Cavatelli, Malloreddus, Maccheroni al ferretto, Orecchiette, Trofie, Pici and sauces made with the best of seasonal ingredients.

If you’d like to reserve a spot please email Carla at