London-based cookbook author Ursula Ferrigno grew up with one foot in England and the other in Italy, so she's never been interested in novelty for its own sake.
This unorthodox panino—you work in reverse, griddling the bread first, then layering it with prosciutto, Fontina, and arugula before baking—results in a warm, gooey flatbread with a crunchy...
For this sophisticated cake, which will thrill any fan of bittersweet chocolate, Ferrigno took inspiration from a favorite Perugian café called Bar Sandri.