<strong>Flavours of the Amalfi Coast with Ursula Ferrigno</strong></br> Sunday 23rd May 2027

Join us in our 19th century barn snuggling in the South Oxfordshire countryside just outside Wallingford, with easy access from Oxford, Reading, Henley and London, and with ample parking. We’re often asked if we’re in Jericho, but this would be totally impracticable. Driving into Oxford is a challenge at the best of times… and then you’d have to find somewhere to park!

Come into the barn and you’ll be greeted by your teacher and our team. You’ll be offered tea or coffee while you meet fellow participants. The atmosphere is very relaxed, and we like a happy room of people, so expect music and lots of positive energy.

We’ll go through how the class will run and a few health and safety bits, then off you go.

You’ll cook in pairs, which creates a really lovely rhythm in the room — collaborative, relaxed and a chance to share the experience as you go. Our approach is rooted in cooking together rather than working individually, creating a more sociable, supportive atmosphere where ideas and techniques are shared naturally.

Our setup is simple. If you can create a feast with fresh ingredients and a few pieces of equipment in our barn on fold-up tables – think of the pasta grannies in Bari making fabulous orecchiette on a wooden table in the street – you can do it anywhere.

Our inspiration for cooking in this way also comes from Jamie Oliver, who cooks in an outhouse (sometimes with rain coming through the roof!), and Marcus Wareing, who in his latest series cooks on a balcony in France. They both just use gas burners to create delicious dishes. This is stripping things back to basics in a way that allows everyone to go home, no matter what they have in their kitchen, to recreate without buying expensive equipment.

We’ll cook for about 2 hours and then everyone gathers back at the table to enjoy the fruits of their labour. Ours is a convivial table. We share the food together, which means you won’t necessarily be eating your own creations.

This is also the opportunity to ask as many questions as you like about the class and the ingredients. Don’t worry, though, this is only the start of your journey and we love for you to stay in touch and ask as many questions as you like over time.

Our ethos is simple. We adore good, simple food and just want to share our passion. We hope to meet you soon…

Flavours of the Amalfi Coast with Ursula Ferrigno
Sunday 23rd May 2027

£140.00

14 in stock

14 in stock

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Sunday 23rd May 2027 | 2.30pm – 5.30pm

Join acclaimed Italian cookery writer and chef Ursula Ferrigno for a relaxed, hands-on journey to the Amalfi Coast – a part of Italy particularly close to her heart. Ursula was born in Minori, a beautiful coastal town at the heart of the Amalfi Coast, and in this class she will share the flavours and dishes that connect her to this very special corner of southern Italy.

Inspired by the cooking of the region, this class celebrates simple ingredients and vibrant flavours – aubergines, courgettes, creamy mozzarella, fresh herbs and, of course, the fragrant lemons for which the Amalfi Coast is famous.

Dishes may include:

  • Zucchine alla Scapece – courgettes with mint, garlic and a delicate vinegar dressing
  • Insalata di Patate e Melanzane all’Amalfitana – potato and aubergine salad
  • Nduneri di Minori – Ursula’s hometown ricotta pasta, perhaps with a simple tomato sauce or lemon, butter and herbs
  • Torta Caprese – Capri’s moist chocolate and almond cake

Throughout the class, Ursula will share her knowledge of Italian ingredients and regional cooking, alongside stories and memories of the food of the Amalfi Coast and plenty of practical tips and techniques to take back to your own kitchen.

At the end of the session, sit down together to enjoy everything you have made – a very personal taste of the Amalfi Coast with Ursula.

At The Jericho Kitchen we can suggest the style and flavours of what we’ll be cooking, but not always the exact dishes, as we buy directly from local producers and work with what their growing systems provide at their seasonal best.

By moving away from supermarkets and cooking with what is truly ready in the fields, we ensure you’re eating exactly what your body and the land need at that moment – health and seasonality over fixed menus.