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…
Germaine Stafford
Articles by Germaine Stafford
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
Gelato di yogurt e mirtillo
This delicious blueberry cream could easily be eaten simply chilled or transformed into an attractive mousse by adding a…
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…
