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
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Charcuterie boards are a brilliant place to innovate, as they're all about choice. Try some new meats to add interest and bold flavor to your next one.
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In her recipe for homemade tartar sauce, shared by Food Network, Ina Garten incorporates a special type of vinegar into her mixture.
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Given snickerdoodles' reliance on cinnamon, it already channels all things fall but you can maximize these flavors even further by adding pumpkin spice.
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While good lobster meat doesn't need much doctoring, Japan's punchy, flavorful Kewpie mayo will take your homemade lobster rolls to the next level.
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Sweetened condensed milk is an essential part of Vietnamese iced coffee. You can fine-tune its sweetness by adding extra sweetened condensed milk.
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Named after explorer Amerigo Vespucci, this one-of-a-kind espresso machine more than justifies a journey to Florence to behold it in action.
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Sometimes all you need is a squeeze of citrus to transform your beer. Here's why you should add a splash of refreshing lemon juice to your next pint.
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The zesty profile of a lime complements the crispness of tonic water and the complex richness of your go-to espresso for the perfect espresso tonic.
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While Belgium and Switzerland most likely come to mind first when considering European chocolate-makers, Spanish chocolate is truly unique - and just as tasty.
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A classic London fog makes for a great foundation for a cocktail. The flavors present in the tea and booze will complement and elevate each other.
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Malasadas are Hawaii's answer to donuts but they don't have a hole. The pastries have Portuguese roots, but are now favorite Hawaiian confection.
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If you're looking to upgrade your chicken, want to impress your guests with a unique roast, or want to use up this particular spice, here's what you need to do.
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Key lime pie is already a favorite dessert for many people, but you can actually level it up even more with one simple ingredient you might not expect.
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Lychee martinis are a tasty spin on the classic cocktail. However, unlike the original, you'll want to stick to stirring the components and skip the shaker.
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When cooking her red wine-braised short ribs, 'Barefoot Contessa' star Ina Garten singles out two potential side dishes to pair with her ribs.
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Whether you use straight-up pickle juice, mix in pickled fruit, or include a pickled garnish, pickled cocktails are ready for their time in the sun.
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The city if Chicago is practically synonymous with deep dish pizza, but that isn't the only style, nor is it even the windy city's only pizza specialty.
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Dean Martin and the rest of the Rat Pack loved to have a drink or two. Did you know that Martin preferred Scotch in his old fashioned cocktails?
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If you're getting bored of the same old Manhattan cocktail recipe, switch it up with a small addition of a sweet dessert wine.
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Ina Garten makes sure her pork tenderloin stays juicy with an herby marinade she soaks the meat in for at least three hours.
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If you're in the business of making texturally appealing crepes, consider straining the batter first. That way you'll get rid of those pesky lumps!
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Rachael Ray's potato salad recipe does not featured a mayonnaise base. Instead, she avoids the creamy ingredient in lieu of a smoother blend.
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There's never a wrong reason to enjoy a martini, so why not raise a glass at The Watergate Hotel this June on the anniversary of the Watergate Scandal?
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Anyone who has ever tried to melt chocolate knows it can be a little tricky. For the best hot fudge, avoid using the microwave and try the double boiler method.
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When scanning your bill in Italy, you will be delighted not to see a line for gratuity, but don't be shocked to see a nominal charge that covers your table.
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No food invokes artistry like pizza does. With a blank canvas of dough, anything goes. For authentic Italian fare, add mortadella to your next slice.
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While a ganache can contain many ingredients, to make a quick, but delicious, version, you only need two ingredients: chocolate and cream, in the right ratio.