Ursula Ferrigno The people of Emilia-Romagna eat more, cook more and talk more about food than anyone else in Italy. They like nothing better than to get together eat, drink, tell jokes, sing and discuss the merits of dishes. We wish to recreate this atmosphere at our Sunday lunch.
Pasatelli soup
Tortelli
Famous in this glorious gastronomic region. Freshly made ravioli using Italian eggs ( RSJ use Italian eggs for all their cakes, pastries and ice creams), this ravioli is filled with spinach and ricotta and then the cheese with a sage butter.
Funghi Trifolati, Cipolline a Agrodolce, Pomodori Ripieni
A selection of delicious vegetables prepared simply to enhance their natural goodness in the typical style of the region. They look stunning on the plate.
Insalata Mista
A cleansing mix of fresh salad leaves, dressed with a simple extra virgin oil and lemon juice
Formaggi
The one and only cheese from this region - Parmesan. You will enjoy an aged wedge of this famous cheese with honey and grapes.
George, RSJ ‘s pastry chefDolci
Panna cotta. Cooked cream is the likened translation. George, RSJ ‘s pastry chef, will stun us with his creation - he never disappoints!
If you would like to assist Ursula during the morning – making bread, pasta soup and the sauces associated with these lunches- there are a limited number of places available. As you can see here and here, theses sessions are both great fun and very informative. The cookery tuition will cost an extra £30 per person. You are advised to book early.
Summer Sunday lunches with Ursula
Sunday 14th June
Sunday 12th July
We’ve fixed the dates and Ursula (we are counting on you!) will be letting us have the themes and the menus next week.
Bookings now being taken on 020-7928 4554 or tom.king@rsj.uk.com
Great feedback on Ursula's Sunday lunch last week:
We were delighted to read this on Kym's Gidday from the UK blog:
'It was a fabulously sunny Sunday here in London and a couple of friends and I went to a restaurant near Waterloo called RSJ for a bit of a foodie event. Italian chef 'extraordinaire', Ursula Ferrigno, was hosting one of her monthly Sunday lunches where she creates a set menu - this one being Italian Springtime Favourites. Hosted upstairs in the converted stable building, four long tables were set out so we got to sit with other people and chat - we were fortunate enough to be at the table where three of the people had been in the kitchen with Ursula helping to prepare the lunch so we got a bit of 'inside information' on some of the recipes!'
To read the rest, please click here
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