Germaine Stafford
Articles by Germaine Stafford
Thu, 04/02/2015 - 11:06
Pranzo di PasquaThe abbey of San Vincenzo in Molise was founded in 703 A.D. by Paldo, Taso and Tato, three monks from Benevento. They built San Vincen…
Wed, 03/20/2013 - 11:00
Germaine Stafford meets famous pastry chef Salvatore De Riso who shares with us his recipe for a Ricotta and Pear cake, which seems to have been one o…
Fri, 10/29/2010 - 07:24
Recipe by Michele De Leo - Images by Giuseppe AversaGermaine Stafford talked to chef Michele de Leo.One of the reasons he became a chef was the influe…
Fri, 10/22/2010 - 10:12
Perched high in the mountains above the Amalfi Coast in their agriturismo "Nonno Tobia", Maria di Gennaro and her husband Umberto are continuing a tra…
Fri, 10/01/2010 - 12:31
The magic of food, therefore, is in its contribution to making the moment unforgettable.Rumour has it that the ancient Aztecs drank up to 50 goblets o…
Fri, 09/03/2010 - 12:02
Recipe by Marina SassuMarina Sassu is a cordon bleu cook, has a Masters Degree in the Economic History of Rome, and is Roman to the very roots of her…
Fri, 07/30/2010 - 04:54
Recipe by Gaetano Naclerio - Images courtesy by Germaine Stafford Germaine Stafford met Gaetano Naclerio who, every summer, heads to Sibari in Calabri…
Fri, 06/18/2010 - 06:06
Gnocchi con rucola e gamberiGermaine Stafford visits the Sorrento Cooking School and discovers that school is a lot more fun than it used to be.If you…
Thu, 06/10/2010 - 09:13
Chef Antonio Sorrentino shares some advice on how to organise a festive drinks party complete with mouth watering Mediterranean finger food..For these…
Mon, 05/17/2010 - 04:14
Ten fun activities for food lovers in Puglia, one of Italy’s increasingly popular regions.1. Find a FornelloPuglia has a tradition of butcher’s shops…
Fri, 05/07/2010 - 11:22
Passionate, inspired, bravissima: these are words often used to describe Valeria Piccini, for some years now one of the most highly regarded chefs in…
Fri, 03/19/2010 - 08:03
Images by Jason Lowe for Quadrille PublishingWhen Lori de Mori first came to Tuscany as a student, she would probably never have imagined that this mu…
Fri, 03/12/2010 - 10:28
Although you might not find lemons from Amalfi in your local market, do take time to pick the most fragrant lemons on offer. You really will taste the…
Mon, 03/01/2010 - 04:00
Ten tasty ideas on how to get the best from Italy’s ‘Green Heart’.
1. Seek sophisticated sanctuary
If relaxing in the discreet luxury of a converted 1…
Fri, 02/26/2010 - 04:44
Sitting in the cosy lounge area of Il Convivio, Angelo Troiani explains that what is now one of Rome’s most important restaurants began as an adventur…
Wed, 02/17/2010 - 12:12
Words by Germaine Stafford - Images © Nancy Reeve of R&D Photography limitedDavid proposed to me in December of 2006, following a gorgeous day of…
Thu, 02/04/2010 - 04:49
Images courtesy of Salvatore De RisoYoung, self taught and hugely successful, Master pastry chef Salvatore De Riso is making a name for himself the wo…
Fri, 01/08/2010 - 10:32
Sisters Lina and Maria Luisa Fischetti and their sister-in-law Maria Grazia Luongo explain the values behind their cooking.Our menus changes often and…
Wed, 12/30/2009 - 11:05
We propose four recipes to prepare an exclusive fish menu Italian-style for your New Year's Eve dinner.Antipasto - Tartare of pink prawns with blue co…
Fri, 11/06/2009 - 06:10
Castello Banfi is a family-owned vineyard estate and winery in the Brunello region of Tuscany which over the past 20 years has played a fundamental ro…
Recipes by Germaine Stafford
Wed, 02/25/2015 - 15:00
A dazzling combination of flavours that will finish any meal with a flourish. The contrast between the hot sweet tarts and the cold sharp taste of…
Thu, 02/12/2015 - 02:00
Across Italy, no Carnival celebration is complete without a crispy fried dessert of some kind. But what are these various treats called?
As with…
Mon, 09/29/2014 - 06:30
(serves four people)
Vittoria, companion of chef Gennaro Esposito, delights us with this chocolate-based recipe. Sharp-eyed readers will intuit the…
Thu, 09/11/2014 - 03:00
Recipe by Chef Antonio Sorrentino
(for eight to ten portions)
Thu, 07/31/2014 - 09:43
Peperonata al forno(serves four people)
For something that’s so easy to make, this is ridiculously good. This side dish can be eaten warm or cold,…
Wed, 07/23/2014 - 02:45
Lumache di "Parracina" all'Ischitana
(serves four people)
Thu, 07/17/2014 - 02:45
This delicious gelato di yogurt e mirtillo — blueberry yogurt gelato — can be eaten chilled or easily transformed into an attractive mousse by adding…
Mon, 07/07/2014 - 05:57
Simple but sophisticated, this dish is perfect for a dinner party or an elegant supper.(serves four-six people)
Thu, 07/03/2014 - 03:00
Saltimbocca alla Sorrentina
(serves four people)
Mon, 06/23/2014 - 06:47
Recipe by Valeria Piccini(serves four people)
Mon, 06/16/2014 - 06:05
Involtini di pesce spadaYou can prepare these paupiettes in advance and cook them at the last minute, making them an ideal dish to serve when you…
Thu, 06/12/2014 - 03:00
Simple and essential, this dish typifies the Italians’ gift for turning whatever they have to hand into a feast. Serve when you have unexpected guests…
