Articles by Germaine Stafford

Lumache di "Parracina" all'IschitanaFor Riccardo d'Ambra, the act of sitting down to enjoy a goodmeal is ideally the last in a long string of events.…
Pictures by Germaine Stafford and Todd English.Bruschetta con lombata e crema di gorgonzola.We meet Todd English, one of America’s most popular celebr…
Insalatina di asparagi selvatici e scaglie di cacio ricotta.As a young girl, Antonella Ricci spent hours watching her mother and grandmother do the co…
Involtini di pesce spadaJust a few miles above Amalfi, among groves of prickly pears and rugged Mediterranean shrubbery lies one of the best kept secre…
Words by Germaine StaffordWe talk to the outspoken former member of Parliament about what tickles her culinary fancy.Are you a good cook? I’m a good b…
Fusilli al limoneIt is almost impossible to talk of the Amalfi coast without the mind’s eye conjuring up images of snaking coastal roads flanked by moun…
In the first of a short series of articles Germaine Stafford suggests twenty fun things for food lovers to do in the region best known for Venice but h…
Coniglio alla LigurePictures by Germaine Stafford and Edmondo Segre.When most people think of Liguria, their thoughts turn to the Cinque Terre and the…
Risotto allo zafferano con polvere di liquirizia Photography by Wowe (Wolfgang Wesener)In.gredienti is the story of two young brothers who conquered t…
words by Germaine StaffordThe Italian region which takes its name from the important way connecting Rome to the northern part of Italy, Via Emilia, of…
Filettino di maiale aromatizzato con pancettaOne theory is that the word Carnevale comes from ‘carne levare’ (remove meat) and refers to the celebrati…
Silvio Apuzzo has come a long way since his days as a blacksmith more than 30 years ago. Forced by circumstances to find a new job that would help him…