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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Spaghetti night is always satisfying, but have you felt like your sauce leans on the boring side? Here's a tip for a quick and easy improvement.
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Sometimes you're craving the flavor of a beloved cocktail without having any desire for the boozy elements that accompany it. Here's what to use instead.
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Though summer is coming to a close, doesn't mean s'mores season has to end. Next time you whip them up in an air fryer, try adding cookie dough.
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If you find yourself struggling to cut perfectly even slices of cheese, this simple fork trick can be exactly what you need to slice cheese uniformly.
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Baked Alaska incorporates all kinds of delicious ingredients and techniques — which is why you should be careful to properly store the dessert.
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When indulging in a meat-heavy affair such as porchetta, it's easy to forget to include some vegetables. But a few in particular will be worth it.
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Olive oil and avocado oil do the job well, as does melted butter. All you need is that slippery coating, and you'll prime your peppers for your spices.
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Naturally, a celebrity chef is going to have high quality on the mind when recommending ingredients, and it's often worth it to at least try them out.
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Gordon Ramsay recommends one tried-and-true technique. Ramsay's suggestion not only enhances the texture of your chicken but also its color.
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Feta is commonly found in many delicious recipes, and it can be substituted with another similar yet significantly less intense cheese from Cyprus.
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Mousse is some chocolate and mostly texture, so you want to ensure the latter is perfect. A grainy mousse can be attributed to this easy blunder.
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It's a good rule of thumb to air fry your food in single layers rather than all at once. However, there are a few exceptions to the overcrowding no-no.
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If you go through the trouble of making homemade pulled pork, make sure you plate it with the best accompaniments possible for the best end result.
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The Asheville Chow Chow Festival features a BBQ party, a food truck rodeo, artisan makers, and more. Some events are ticketed; others are open to the public.
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With its latest latte, a collaboration with one of China's signature spirits, Luckin is bringing coffee and alcohol together. Introducing, Moutai coffee.
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Costco's $4.99 rotisserie chicken secret: Learn what the the warehouse retailer's clever signal for guiding you to the freshest pick for dinner is.
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You may have heard that a lack of eggs is what sets authentic gelato apart from ice cream, but it's actually the additional milk that matters more.
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The more foods we cook in our air friers, the more convinced we become that almost everything tastes better when this miracle appliance gets utilized.
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As a result of juicy tomatoes and mayonnaise, this type of sandwich tends to get a little soggy. To avoid this, you just have to follow this one step.
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When schedules get hectic, it's meal-prepped pasta to the rescue. See the secrets to cooking, storing, and reheating for perfect al-dente texture every time!
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Too often when we make brownies at home, they turn out grainy and gritty. The secret to creamy brownies is properly combining your ingredients. Here's how.
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Some of the best cheese-filled cornbreads follow the structure of chocolate lava cakes, which model the gooey, molten center you want your cheese to achieve.
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While doubling ingredients in many baking recipes can prove disastrous, a new ratio of butter is one of the few exceptions that doesn't taste like an error.
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Propel your oatmeal cookies from underrated to crowd favorite with this simple combination — you won't even feel the need to add raisins or chocolate.
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Here's how to combine two popular breakfast favorites into one inspired, delicious, and nutritious meal that covers all your egg and avocado toast needs.
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While you have a variety of options, you don't have to choose just one sauce. Rather, celebrity chef Rachael Ray recommends two sauces, both for one steak.
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Popeyes is spreading its wings in China! From Shanghai's queues to new menu twists, discover the chicken chain's bold gamble for this planned expansion.