Anna Staropoli
Expertise
Sicilian Food, Family Recipes, Italian Desserts
- Anna has interviewed top culinary figures, from up-and-coming Florentine chefs to famous food personalities, including Alton Brown.
- In 2019, Anna moved to Palermo, Sicily, and dove into the island's cuisine. She's mastered the art of making — and eating — street food, from riceballs to panelle, and knows that the best way to engage with local culture is through its cuisine.
- As a freelance writer, Anna has been featured in Atlas Obscura, Commercial Observer, America Domani, Hipcamp, New York Observer, Matador Network, The Italy Edit, Italy Segreta, Live in Italy, Tuscan Trends, Magenta Florence, and La Repubblica, among others.
Experience
As a reporter, Anna Staropoli has written all about travel, food, and wine, as well as commercial real estate, ESG, and climate change. These topics may seem all-encompassing, but they intersect more often than not; she's sat down with Miami's mayor in Buenos Aires, Argentina to discuss South Florida's flood resilience and shadowed puppeteers in Palermo, Sicily to explore the adaptability of their art.
Education
Anna graduated from Dartmouth College in 2019 with a degree in English, creative writing, and geography. She's been writing about her favorite places ever since.
Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.
We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.
Stories By Anna Staropoli
-
In her recipe for herb-roasted fish, the Barefoot Contessa Ina Garten maximizes flavor, wrapping her fish and its accompanying ingredients in parchment paper.
-
If you're looking to make your lamb all the more tender, French chef Jacques Pépin recommends using one, specific part of the animal
-
A Manhattan is an always alluring mix of vermouth and rye whiskey, but if you combine sweet and dry vermouth in your cocktail, the results are even better.
-
Gordon Ramsay may be renowned for his expertise with meats, but his recipe for vegan bacon using rice paper is legit.
-
When it comes to pie crusts, for instance, French rolling pins are your best bet -- thanks in no small part to their ease of use and the control they provide.
-
To achieve the beans' trademark taste and texture, take your cue from chef Giada De Laurentiis, who pairs baked beans with a few tablespoons of molasses.
-
If you're looking for a versatile ingredient for dinnertime, look no further than fennel. The vegetable, however, requires some finesse when cutting.
-
We love a reliable buttercream frosting, but sometimes it's nice to spice things up. Sweet, rich, and dark, molasses is the perfect sugar stand-in for the job.
-
Gordon Ramsay's twist on breakfast involves using brioche. It's a slightly sweet option that provides the perfect vehicle for your next egg sandwich.
-
Pump up your pumpernickel loaves by adding fennel seeds for a crunch and licorice-like flavor - a delightful bread upgrade is just a tip of the spice jar away!
-
Using milk or cream doesn't have to be an either/or situation when making custard. Combining them unlocks new textures and flavors to play with.
-
If you're all out of heavy cream or just looking for a sweeter replacement, use Cool Whip, which brings lightness alongside the added sweetness.
-
Muffin tins can be used for everything from freezing soup to making tortilla bowls. However, one of the best perks of this cooking tray applies to meat.
-
If you've have made biscuits at home, you may have been told to use a cup to cut them up, but here's why you should reconsider your approach.
-
A nice bowl of minestrone is the very definition of comfort food, and sometimes a little bit of heat is the perfect complement to the hearty soup.
-
To the inexperienced baker, biscuits may be a little intimidating. But all you need to create flaky, delicious biscuits are two ingredients.
-
Pasta with jarred Alfredo sauce is an easy meal, but how long will the open jar will stay fresh in the fridge? We can help, and offer tips for using it up.
-
You've seen sesame seeds in plenty of places - from bagels to pretzels - but in cocktails? It's a welcome addition that takes your drink's flavor even further.
-
For homemade pasta that will make your noodles easier to cook and help them to retain their shape, they need to be dried for a specific amount of time.
-
If you really want to give scrambled eggs a boost, it's probably time to think green. Enter, creamed spinach: an ideal add-in for scrambled eggs.
-
Experimenting with homemade ravioli is fun but can go awry pretty quickly. This usually happens when the filling is too creamy, so here's how to avoid that.
-
Achieving the consistency of an ideal fondue requires precision. You may experience some bumps along the way (literally), but these tips will surely help.
-
Tiramisu requires very specific ingredients to pull off with finesse - and flubbing this crucial detail can lead to an underwhelming dessert.
-
There's way more to rum than sugarcane. The best varieties of the spirit will often use old-school maceration techniques to build unique flavor profiles.
-
Coconut cream adds fantastic texture and flavor to many curries, sauces, and desserts. But when boiling it, have some patience with this finicky ingredient!
-
In the Dominican Republic, they know that mashed plantains taste great with eggs, and you'll find them served for breakfast. Why not try it for a switch up?
-
Most of us prefer a creamier chicken salad sandwich, but have you been stuck relying on mayonnaise alone for texture? It's time to up your sandwich game.