Carla Capalbo is an award-winning food, wine and travel writer, as well as a photographer, based in Italy for more than 20 years. She writes regularly for magazines and newspapers, including Decanter, BBC Olive, The Independent, World of Fine Wine, Bon Appétit, Departures, Food & Wine. She is a long-time member of Slow Food, the Guild of Food Writers and the Circle of Wine Writers and has won Italy's Luigi Veronelli prize for best foreign food writer. Her articles have been included in anthologies Best Food Writing 2011 and How the British Fell in Love with Food. Carla is a co-organizer of Cook it Raw, an itinerant think tank featuring top international chefs. In 2006, she and designer Robert Myers were awarded a gold medal at the London Chelsea Flower Show for the Costiera dei Fiori garden she produced for the Campania region.

Carla was born in New York City to a theatrical family and brought up in Paris and London. After getting a degree in art history, she made sculpture in London, wrote about design, and later worked in Manhattan as a food and interiors stylist for photography, for clients that included the New York Times. She moved to Italy in 1989 and worked as the Milan correspondent for Vogue Décoration before writing her first cookbooks on Italian food. Her spirit of adventure led her to undertake three personal and detailed guides to the food and wine culture of Italy. The first was The Food and Wine Lover’s Companion to Tuscany which took three years to research and write (Chronicle Books, 1998, shortlisted for Food Book of the Year by the Guild of Food Writers).
Naples book
It was followed by another three-year project: The Food and Wine Guide to Naples and Campania (Pallas Athene, 2005) which was illustrated with her photos. To write it, Carla lived in fishing villages and mountain communities in diverse parts of the large region to meet and write about the many restaurants and small food artisans of Campania. Her most recent book, Collio: Fine Wines and Foods from Italy’s North-east (Pallas Athene, 2009-10) is also richly illustrated; it won the coveted André Simon Award for Best Wine Book 2009. Her other books include Cheeses of the Amalfi Coast and The Ultimate Italian Cookbook. Carla divides her time between Italy, Bordeaux, London and further afield. When she has time, she leads food and wine tours in Italy and France.

Her travelog, Assaggi, has just begun on her newly launched website: www.carlacapalbo.com.

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Terra Madre: ‘Land-Grabs’ Now Extend To Oceans Too Image

Farmers in Africa who trade their farmlands for mobile phones or even a bicycle become the unwitting victims of corporate greed. That’s the word from speakers at Terra Madre, Slow Food’s biennial event held in Turin, Italy. The practice of “land-grabbing” by multinational corporations isn’t new, but the fact that the concept is being extended to oceans and fisheries is more recent, according to presentations at the global conference.

At the event, people from food-producing communities across the globe are brought together under one roof. So you’re as likely to come across the lofty figure of a camel-herder from Chad as you are a group of female cocoa-growers from the Amazon, with their colorfully embroidered dresses and hair ribbons. African farm workers from Mali’s Dogon, swathed in the bold patterns of tie-dyed indigo, smile with South Korean Buddhist monks — with shaved heads and wearing pale grey — whose Temple Food pop-up was one of the event’s culinary hits.

Terra Madre is not just a convivial get-together, though that’s part of the excitement. Carlo Petrini, Slow Food Internationals founder and president, had the radical idea 10 years ago to expand the Italian food fair, Salone del Gusto, to enable real-time, real-life exchanges between hundreds of people from more than 150 countries. In a rousing address at Terra Madre’s opening ceremony, he underlined the event’s serious side.

“What does it mean not to be alone, but to be part of a global community?” he asked. “If Slow Food is the rope running through this network, your food communities are its knots. You are the real defenders of biodiversity. We have over 7,000 plants that can feed the planet, but our food system is based on just 30 or 40 of them. Don’t be shy or afraid to protect an unknown vegetable: This network of active defenders is the only valid testament for the future.”

His speech touched on the some of the big themes at the core of Terra Madre’s working sessions: family farms and climate change; the “10,000 Food Gardens for Africa” project; indigenous peoples and sustainability; school food; the politics of farmers markets; food waste; secret international food treaties; animal rights; and land-grabbing.

“Seventy percent of the world’s food is being produced on 25% of the world’s farmland by small and medium farms,” Eric Holt-Giménez, of the Institute for Food and Development Policy, said as he opened the large conference on Land and Ocean-Grabbing. “Contrary to what we are often told, we currently produce one and a half times more food than is needed to feed our planet. There have been record harvests recently, yielding record profits. Yet there is record hunger. In particular, it is women who are going hungry. Indeed, 70% of the world’s hungry are women farmers. Hunger is due to injustice, not a lack of food.

“An area five times the size of Italy — 212 million acres — has been stolen by corporate food regimes in the last seven years from peasants in Africa and other developing nations,” he continued. “The term ‘land-grabbing’ may be new, but states and other groups have been taking foreign land and resources for centuries. The result continues to be the dispossession of the indigenous people whose lands have been grabbed.”

During the conference, many stories were told about recent versions of this phenomenon. In Africa, poorly educated farmers are being offered “gifts” in exchange for their land: mobile phones, fancy watches, even a bicycle is sometimes enough to convince local people to part with land that has been in their family for generations, and without which they are unable to feed their communities.

Ana Paula Tauacale. Credit: Carla Capalbo

Ana Paula Tauacale. Credit: Carla Capalbo

But who is buying this land, and why? In sub-Saharan Africa, as Ana Paula Tauacale, vice president of the Mozambique small farmers’ union (UNAC) explained, it is the multinationals with a vested interest in corporate models of farming that are snatching the land from local peasants without negotiation.

“People are being evicted and relocated to infertile lands where nothing grows so the corporations can plant genetically modified monocultures, look for gas or build trains to transport the plundered natural resources,” she said. “We have petitioned and tried to block them, and we’ll fight to the death if necessary.”

In South Africa, Ethiopia and Central America, communal land is being “bought” by investors acting on behalf of the Chinese and other nations in the rush for fertile land and extractable minerals.

Land is also being seen as the latest commodity for capitalist investors. Holt-Giménez explains: “There’s a crisis of capitalism today, with lots of cash around but very little to invest in. So if you can grab land and fisheries now, you’ll reap the benefit in five years or so, when their values go up.”

Ocean-grabbing is another aspect of this trend, though the concept is not well known. As Naseegh Jaffer, Secretary General of the World Forum of Fisher Peoples in South Africa, explained, the term covers a range of situations. They include the draining of natural habitats like mangroves in Ecuador to build shrimp farms, the pollution of traditional fishing waters by power stations and industry, and the more complex result of the privatization of the world’s fisheries.

A slide from Eric Holt-Giménez. Credit: Carla Capalbo

A slide from Eric Holt-Giménez. Credit: Carla Capalbo

Brett Tolley, a fourth-generation fisherman from New England and community organizer of the Northwest Atlantic Marine Alliance (NAMA), explained: “The real tsunami is a global strategy to transform fisheries policy from publicly managed access into privatized property, effectively displacing independent family fishermen, putting enormous pressure on the marine environment, and ultimately turning fish into commodities for the international market. This is often done in the name of conserving fishing stocks, but the results can be disastrous for small-scale fishing communities.”

Only through sharing knowledge and solidarity can today’s Davids — be they family farmers or indigenous fishing communities — hope to stand up to the food world’s Goliaths. In this battle, Terra Madre is a great place to start.

Main photo: Alice Waters sits between Carlo Petrini and Naseegh Jaffer in the front row at Terra Madre’s opening ceremony. The person in red behind Waters is a food maker from Colombia who is in traditional dress. Credit: Carla Capalbo

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Terra Madre’s Fresh Ideas Bring New Life To Africa Image

When Carlo Petrini, president of Slow Food International, the global grassroots nonprofit association, launched the “1,000 Food Gardens in Africa” project in 2012, he could never have imagined that within two years the project would have doubled its results and increased its goals tenfold.

“We’ve already launched 2,000 gardens, and are now aiming for 10,000 to be established by 2016 in all 52 countries of the continent,” says Slow Food International vice president Edie Mukiibi, from Uganda, who has coordinated the project. (Californian chef and activist Alice Waters is the association’s other vice president).

Mukiibi was speaking at Terra Madre, Slow Food’s biennial five-day event which, with Salone del Gusto, is underway in Turin, Italy. Both are open to the public. Terra Madre is a global network of food-producing communities from more than 150 countries worldwide, and this year it brought hundreds of representatives from 2,500 of those communities to Piedmont to meet, share knowledge and exchange ideas.

Mukiibi explains how the African gardens project has been able to increase so fast: “We’ve set up a network using local radio stations and mobile phones to spread the word about the importance of this project in remote parts of the country.” The objectives of the gardens are practical, symbolic and political.

“We have a heavy responsibility to lift Africa from where it now is,” he continues. “Africa is an old continent in terms of its creation but now it has the energy and fresh ideas of its youthful population. This gives us lots of opportunities. Our generation has access to communications and education so we must act and react against industrial farming’s brainwashing. Biodiversity and sustainability must be priorities in the fight against the monocultures of the cynical, market-driven corporations that are trying to dominate the world of agriculture.”

Gardens benefit families and communities

The food gardens follow different models. The largest, of several acres, are community gardens, worked on by many members of a local tribe or village. Family food gardens are also being established wherever possible to increase self-sufficiency. School gardens are another important part of the project. As Alice Waters, who has long led the fight to put school lunch on the curriculum in the U.S. and to create food gardens in schools, says: “Food gardens breathe life into education.”

At the African Food Gardens conference at Terra Madre, many Africans shared stories about their experiences. Moudane Hassan, from Somalia, explained that his people were originally nomadic camel herders who had never traditionally planted vegetables.

“We now have 54 gardens in Somalia, of which 19 are in schools and 24 in communities,” he said. “They are helping us get improve nutrition and free ourselves from dependence on international food aid.”

Julie Cissé, an activist from Senegal and founder of GIPS/WAR (a group of initiatives for social progress in an area called War), has another inspiring story to tell. She runs a network of 300 women who work the land.

“We’ve battled for women to become owners of the land they work, and we’ve had to ask permission for this from our elders and local administrators. We’ve even lobbied government.

“Our most effective argument is to explain that we want to re-create the kinds of vegetable gardens our grandmothers had, and that strikes a chord even with the most macho of men,” she says.

“We believe in sustainability, in farming the land without chemicals and pesticides or genetically modified crops. Now the men see just how productive we are, and how much we are bringing in as food and resources, and they are enthusiastic.”

The Senegal gardens are either family gardens of around 150 square yards, or much bigger, 15-acre community gardens on which up to 120 women may work. Slow Food helps by providing access to technical support and, in some cases, sponsorship from companies and individuals abroad.

Illustration of the "one woman, one chicken coop" concept.  Credit: Carla Capalbo

Illustration of the “one woman, one chicken coop” concept. Credit: Carla Capalbo

The group also came up with an innovative solution for city women and for those who have lost plots to land-grabbing but who want to produce food. Called “One woman, one chicken crate,” it involves wooden crates that are 1.7 square yards. The women can keep chickens in the crate and use the top to grow a vegetable.

“A crate or two can always be fitted into a courtyard or alley and provide the women with a source of healthy vitamins while supplementing the family income,” Cissé says.

Mukiibi agrees: “Our grandfathers fought for independence. We too must stand up and fight malnutrition and the neo-colonialism of land-grabbing and imposed monocultures. Let’s support the biodiversity of our food to save African gastronomy. Start by spreading the word.”

He might have added that this doesn’t apply only to Africa: Planting food gardens in our own schools, communities and backyards can turn the tide on junk-food wastelands and the health problems they are creating everywhere.

Top photo: Julie Cissé at Terra Madre. Credit: Carla Capalbo

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Protecting A Turkish Culinary Treasure Image

Two women sit facing each other on a rug as they chat and roll out rounds of bread dough using thin batons of wood. Beside them, another woman stretches a dough circle further as she holds it over a wood-burning, dome-shaped griddle, or saç, turning it around and around until it’s firm, crisp and golden. The result is a stack of paper-thin flatbreads known as yufka.

Down the street, their neighbors mix a fiery chili and cheese paste that will top katikli ekmek. These smaller, thicker circles of dough are baked on their sides in the cylindrical tandir oven, resulting in crunchy, spicy breads that look like mini pizzas. The breads will accompany a lunch eaten under the trees in the Turkish village of Defne, said to be the very place where — in Greek mythology — the maiden Daphne was turned into a laurel tree to escape the affections of Apollo. The village is still famous for its highly scented bay leaves.

Our meal is arranged in a colorful display of dishes. They include local green olives cracked and drizzled with pomegranate syrup; a memorable aromatic salad of fresh mountain thyme leaves; hummus made from just-ground sesame seeds; stringy cheese to eat with pickled walnuts and candied orange peel; cucumber and tomatoes; and a salty goat’s yogurt that is made just once a year — and keeps for months.

Partaking of this idyllic feast, it’s hard to imagine that just 25 miles away, on the other side of the mountains to the east, the fighting in Syria is continuing. We’re in southeastern Turkey, in the large province of Hatay, whose capital city, Antakya, is on a level with Aleppo. I’ve come to this southern part of Anatolia to attend the Mediterranean Culinary Days, an event organized by the governor of the province, Celalettin Lekesiz, with the Hatay City Innovation Platform.

“We are making a bid for Hatay to be included in UNESCO’s Cities of Gastronomy, and we’re holding this three-day food festival to celebrate it,” the governor explains as he greets us. The event features many aspects of Hatay’s local food culture and also showcases the cuisine of 17 Mediterranean countries through demonstrations and meals prepared by cooks from the participating nations.

Hatay is no stranger to this kind of multiculturalism. The ancient city of Antioch-on-the-Orontes lies beneath modern Antakya and was known for its religious and ethnic tolerance.

“This area was conquered by 12 civilizations, including the Hittites, Greeks, Byzantines and Romans,” Lekesiz notes. “It has long been home to large Jewish and Christian populations, who live peacefully alongside Muslims here. We are proud of that and want to build on this important heritage.” The city has recently restored what is believed to be the very first Christian church: a lofty vaulted space in a natural cave carved out of the mountain above Hatay.

The Mediterranean’s most iconic plants forge another bond between its communities. In the extensive mosaic floors from ancient Rome on display in Antakya’s magnificent Archaelogical Museum, it’s easy to spot the plants we’re familiar with today that define so much of the area’s food culture: grapevines, olive trees and pomegranates.

These and other local edible plants are to be found in abundance in the city’s colorful covered market, or bazaar, situated in the old part of Antakya near the river. Rosy pistachios have just been harvested and are on display with sweet walnuts in heaped baskets. Shiny jujube fruits vie for space with tiny okra, white eggplant and fresh mint.

Spice stalls not to be missed

The spice stalls are irresistible. I filled a suitcase with little bags of freshly ground paprikas in different “strengths”; a piquant chili and tomato paste called domates salçasi that adds exoticism to any dish; fragrant coriander and pearly sesame seeds; dried white mulberries; and the most surprising of all, strings of dried, hollowed-out eggplant shells resembling Hawaiian flower garlands. These last for months and can be soaked in water, stuffed and baked for out-of-season eggplant dishes.

A trip to the bazaar would not be complete without a slice of Hatay’s favorite dessert, künefe. People come from all over Turkey to taste this delicious, unusual tart. The best are cooked over wood embers in wide copper baking rounds at special shops in and around the market. A layer of mild, stretchy cheese is sandwiched between two layers of buttery chopped kadayif, vermicelli-like strands of filo pastry. The kadayif is made in separate stalls near the bakeries, by cooking runny strings of batter on a circular griddle that looks like a DJ’s giant turntable. As the dough firms, it’s scooped off the heat and set aside.

The trick with cooking künefe is to know when the bottom layer of kadayif is golden brown and has fused — like a cross between pommes Anna and shredded wheat — into a crisp, even layer. That’s when the pie is flipped over and cooked to golden on the other side. While still hot, a mild sugar syrup is ladled over the künefe before it’s cut into pieces, sprinkled with chopped pistachios and served. Unlike many desserts of the region, künefe is never overly sweet; it’s a rare and wonderful speciality that deserves to be better known, as does the culinary culture of Hatay.

Main photo: Turkish women in the village of Defne in Hatay province roll out the dough for yufka flatbreads. Credit: Carla Capalbo

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Home-Canned Tomatoes Are ‘Red Gold’ In Campania Image

It’s tomato canning time in Campania, southern Italy. This region more than any other relies on home-preserved plum tomatoes to stock the larder for the year. These are the tomatoes that will go into the daily plate of pasta al pomodoro, or onto pizzas and dozens of other regional favorites.

My neighbors in Nusco, the tiny medieval village in the province of Avellino where I spend part of the year, are a retired couple who share their house with one daughter. It’s just the three of them, so I was amazed when they told me that the next week Signora Antonietta was going to process 250 kilos of tomatoes (that’s one-quarter ton of fresh tomatoes). Each family has its own recipes for home-canned tomatoes, but the result is the same: enough bottles and jars of the precious “red gold” to prevent them ever having to buy tomatoes from a store.

“The most important thing is to know where your tomatoes have been grown,” says Antonietta’s husband, Pietro. “We like to make sure ours are free of pesticides.” Nusco is only an hour’s drive from Puglia, where many of the tomatoes for the canning industry are grown, but there are reports of undocumented immigrants being exploited as pickers in near-slavery conditions. Pietro prefers to buy his from a local farmer.

San Marzano tomatoes

The most famous tomato of all is the fabled San Marzano, the Holy Grail of plum varieties. Legend has it that the first seeds of San Marzano came to Campania in 1770 as a gift to the Kingdom of Naples from the Kingdom of Peru. It was planted extensively in what is now the township of San Marzano, near the slopes of Mount Vesuvius, mainland Europe’s largest active volcano. Millions of tons were harvested annually until the 1980s, when a blight struck the crop.

Campanian researchers are divided about whether that variety still exists. Some claim the original San Marzano was lost to the disease, while others maintain that a few seeds remained in the region’s refrigerated seed bank and were used to rebuild the gene pool. Whichever variety it now is, Pomodoro San Marzano has been granted DOP status (Protected Denomination of Origin) and can be certified only if grown within specified areas of Campania. It has been recognized as a keystone of the Mediterranean diet.

What’s so special about it? “The San Marzano has an elongated plum shape, firm flesh and very few seeds,” says Vincenzo Aita, a specialist in Campanian agriculture. “The skin is a deep bright red, and peels off easily. Most importantly, it has a rich, intense flavor, low acidity (but is high in nutrients), and is the best for canning and for making our Neapolitan tomato ragù — a sauce that needs to be simmered for at least 6 hours.”

The San Marzano is tricky to grow: It needs to be staked carefully and handpicked when ripe, which means passing through the fields six to eight times per season. So it’s more expensive than other plum tomatoes, but well worth the extra — if you can find it.

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Antonietta's plum tomatoes spread out on the garage floor to ripen before canning. Credit: Carla Capalbo

Signora Antonietta favors preserving her tomatoes unpeeled. She washes, then puts them in a vast pan over a gas burner in her garage, gently cooking them for about an hour until the pulp is soft. The tomatoes are then passed through a mill, where some of the skins are separated from the juice and pulp.

“Some people prefer to drain the tomato water before milling, but I like to keep all of the tomatoes’ goodness in the jar. After all, I can always cook it down if I need it thicker,” she says, as she stirs salt to taste into the tomato purée. The passata or salsa is bottled — in recycled jars and beer bottles with new caps — before being placed in an even bigger pan to be covered in water and boiled for 45 minutes to sterilize the preserves.

Stocking the larder

A few kilometers away, in Montella, Signora Rosa and her family are being even more ambitious. “We’re doing 450 kilos of tomatoes this year,” she says as she rallies her daughter, grandson and nephew to action. Here the tomatoes are worked using two different methods. Some whole tomatoes are held in boiling water for a minute or so before being peeled. They are then placed in the bottles with one fresh basil leaf before being closed and sterilized.

For her passata, Rosa washes the tomatoes before adding them to a large pan in which a few liters of water have been brought to a boil. She cooks them for about an hour before removing them from the pan using a slotted spoon to drain away some of the excess liquid. The tomatoes are then milled — using an old electric machine that was her mother’s, and that can process 300 kilos per hour — bottled and sterilized, unsalted, as above. Other families prefer to purée their tomatoes raw before sterilization, or cut the raw tomatoes into chunks and mix them into the salsa before the final boiling in the jar. It’s a personal choice and one that will be appreciated every day of the coming year.

Main photo: Signora Rosa, center, and her family work on the tomatoes in the garden. Credit: Carla Capalbo

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Food World Can’t Ignore MAD Event’s Silence Image

“What is cooking?” This was the central question being asked — and answered — at the latest edition of one of the world’s most stimulating food events, the MAD Food Symposium. Now in its fourth edition, the two-day event is held in a circus tent pitched on the outer reaches of Copenhagen’s harbor and attracts the brightest stars of modern cuisine, young and old. MAD draws speakers in all aspects of food culture: chefs who have made lasting contributions to the art, scientists and historians with specialized knowledge, and activists trying to change the way food is produced, sold or eaten.

Organized by René Redzepi, the Danish chef at the helm of Noma – No. 1 on the World’s 50 Best Restaurants list — MAD was this year co-curated by Alex Atala, the highest ranking chef in South America. The event aims to broaden the gastronomic horizons of young chefs from around the world. The 400-strong audience also included local farmers, scientists, thinkers and a smattering of journalists.

“Our business has changed in the last 30 years,” Atala said as he introduced the symposium. “Restaurants are no longer the model of excess they were back then. MAD4 examines different aspects of what’s happening, away from the glamour of the limelight. What’s working? Food is about expressing ourselves, about reflection, and above all, food is about getting together. Food is life.”

If last year’s theme, “Guts,” provoked strong, sometimes visceral reactions from its list of speakers, this year’s mood inspired reflection. It began in silence. The audience watched transfixed as Japanese udon master Tatsuru Rai set about creating his iconic noodles: mixing, kneading and rolling the dough before folding, slicing, cooking and serving a few symbolic portions of the dish. The seemingly simple act of combining flour and water, choreographed over time, took on ritual significance.

Udon chef Tatsuru Rai rolls out his noodles. Credit: Carla Capalbo

Udon chef Tatsuru Rai rolls out his noodles. Credit: Carla Capalbo

 

“We didn’t want to repeat the high drama of last year’s theme, but instead to shout silently about the importance of craft, gesture, economy and offering in cooking,” Redzepi said. “We also want to tackle problems that take away from the pleasures of the table.”

MAD about wasted food

One of the most inspiring of the activists was Isabel Soares, a 30-something environmental engineer from Portugal. Incensed that half of the food produced in the world is thrown away, Soares has found an innovative way to fight that waste. In 2013, she founded Fruta Feia, meaning “Ugly Fruit,” a nonprofit, farm-to-table cooperative. “Each year 1.3 billion tons of food are discarded, an ethical problem with a huge environmental impact on climate change,” she began. “In Europe, 30% of fresh produce is left to rot in the fields just because the fruit or vegetables’ size does not conform to the European Union’s ‘aesthetic’ regulations.” Thirty farmers sell produce that the supermarkets would reject because of size or blemishes to 420 consumers, at a fair price. The cooperative’s role is to collect the food from the farms, sort it into mixed boxes twice weekly and offer a collection point. In its first year, Fruta Feia reports it saved 41 tons of food in Portugal from being wasted. Soares says she plans to expand to other cities.

Urban guerrilla gardens

Ron Finley, a self-styled “eco-lutionary game changer provocateur” from Los Angeles, launched right into his presentation. “Gardening is the most defiant thing you can do in South Central — plus you get strawberries,” he proclaimed. “Change your food, change your life.” His reaction to living in a food desert was to plant his own garden, on the abandoned sidewalk strips around his home. Initially, the city of L.A. wagged a citation at him and demanded he remove the unpermitted plants, but since then Finley’s story has helped compel the city to change its parkway ordinance. After a TED talk that went viral, Finley is creating urban garden projects in L.A.

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Evolution as seen by Ron Finley. Credit: Carla Capalbo

Brazil’s jails turn to the kitchen

Atala introduced several healing food projects from Brazil. Working with Atala on one were Jayme Santos Junior, a criminal court judge in Sao Paulo, and chef David Hertz, who runs a cooking project in some of Brazil’s most notorious jails. “Cooking can be an effective tool to change the dynamics of the prison system and facilitate social reintegration,” the judge said. “By becoming members of a group in the kitchen, prisoners feel less isolated and learn life-affirming skills.” Hertz started the nonprofit Gastromotiva to help young people who are vulnerable or on the margins of society. Another of Atala’s projects through his foundation, Instituto ATÀ, involves distributing portable water filters for use in the Amazon and other rural areas where clean drinking water is not available.

LOCO’L takes on fast-food industry

Chef Daniel Patterson of San Francisco’s Coi, and Los Angeles chef and activist Roy Choi used MAD4 to officially announce their ambitious new food venture, LOCO’L, which will start in 2015. “We’re going to go toe to toe with the fast food industry in the U.S., to challenge the status quo,” said Choi, who cooked an impressive “food truck” lunch at MAD for the audience. Patterson explained: “We have an eating problem in the States. It’s taken one generation to lose healthy eating habits, and it will take one generation to fix that.”

All 24 talks will be available to watch on MAD’s site in the coming months, including those by veteran master chefs Alain Senderens (on wine and food pairing); Olivier Roellinger (on biodiversity and giving back his 3 Michelin stars); Fulvio Pierangelini (on humble ingredients and the travails of being a chef); and Pierre Koffmann (on how to make an omelet). The conference closed with chef Albert Adrià — formerly of elBulli — who owns four restaurants in Barcelona. His disarming admission that it is fear, as much as talent, that drives his creativity was an inspiration to everyone present.

Main photo: Daniel Patterson, left, and Roy Choi during their LOCO’L presentation. Credit: Carla Capalbo

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Vermentino Is Mediterranean Summer In A Glass Image

“White Vermentino is the quintessential Mediterranean grape: It loves the sun, the sea and and the wind, and it marries perfectly with fish and seafood pastas,” says Giampaolo Gravina, one of Italy’s senior wine experts. If Vermentino is sometimes grown in coastal areas of Liguria (where it is known as Pigato) and Tuscany, it is most often linked with Sardinia, the second largest island in the Mediterranean, situated south of Corsica and west of Naples.

“The region of Gallura, in Sardinia’s northeastern corner, is Vermentino’s natural home,” Gravina explains. Here, in the province of Olbia-Tempio, the best grapes are made into Vermentino di Gallura DOCG wines, one of Italy’s most prestigious wine appellations. (Any wine bearing the DOCG label must be produced within a specified area and adhere to strict production regulations). As is so often the case with native varieties, Vermentino has found its ideal habitat over time: It is thought to have been cultivated in Gallura since the 14th century. The vines have adapted well to Gallura’s extreme growing conditions, he says: very poor, rocky soils of granite and sand, constant winds coming off the nearby sea, and forceful sun throughout the year.

Gallura’s stunning coastline, with its pristine fjord-like bays and sandy beaches, is never far from the vine-growing slopes. In 1961, Karim Aga Khan, one of the world’s richest men, decided to create a luxury tourist complex here in an area of coast about 20 kilometers (12 miles) long that would allow for some development while preserving the area’s natural beauty. He named it La Costa Smeralda (“the emerald coast”) and built a smattering of the world’s most exclusive hotels and villas along the shore around Porto Cervo. In midsummer, hotels such as the luxurious Cala di Volpe boast prices only moguls can afford, with multi-tiered yachts anchored at its secluded marina.

D.H. Lawrence wrote that Sardinia was “left outside time and history.” The island’s traditional gastronomic and cultural heritage is still very much alive, particularly in the areas inland from the sea. Sardinia’s interior is rough and mountainous, with much of the land suited only for grazing sheep, and is dotted with small stone villages in which time seems to have stood still. Meeting and visiting wine producers is a great way to access that culture. The annual Porto Cervo Wine Festival, held in May, is open to the public and offers a perfect introduction to Sardinia’s exciting wine world. Wine tourism is on the increase on the island and well-appointed cellars make perfect destinations for day trips from the coast.

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Capichera vineyards. Credit: Carla Capalbo

“Gallura is not an easy place to grow vines or other crops,” says Emanuele Ragnedda, who runs Capichera winery near Arzachena with his father, Mario, and uncle, Fabrizio. “The terrain is uneven and rocky, with hillsides covered thickly by the macchia.” Vermentino vines can do without much water, too, but growers are permitted to irrigate occasionally in the hottest months to prevent the vines suffering from too much stress.

“Despite this climate, Vermentino is capable of maintaining considerable freshness and acidity,” Ragnedda says. “It is often marked, too, with an attractive saline quality that comes from the Mediterranean‘s salty terrain and sea breezes.”

Capichera’s top wine, Santigaini, is named for a single vineyard planted with six traditional clones of Vermentino whose diversity add complexity to the finished wine. It is partly cellared in French oak barrels and its older vintages are proof that Vermentino can age well into wines whose body and character are reminiscent of red wines.

“My family has been in Sardinia for 300 years, and was the first to make single-varietal whites of Vermentino in 1980 on farmland my mother inherited,” says Ragnedda as we walk through the leafy rows, surrounded by magnificent granite mountains. “We believe Vermentino is unusually flexible for a white grape, and can be adapted to different vinification methods.”

Vermentino is usually vinified in stainless steel vats without the use of barrels, and drunk within the first year or two: a perfect summer wine. Its attractive citrus and floral notes – often with hints of ginestra, the local yellow broom flowers – and lively minerality keep it refreshing and dry.

Vigne Surrau, a few miles north of Arzachena, is one of the most impressive wineries to visit, with well-designed modern buildings, a varied program of events, and artisanal cheese and salumi to enjoy along with the wine.

A cultural blend for Vermentino

“We wanted to create a place in which the culture of wine can meet the cultures of art, cinema and food,” says the estate’s owner, Tino Demuro. Here, too, Vermentino is at the forefront of the company’s wine production, with five versions that include a sparkling Metodo Classico Brut, three fine dry wines and a sweet passito, for which the ripe grapes are picked and dried for a month on racks to concentrate their sugars before pressing.

For those who enjoy seeing spectacularly situated vineyards, another recent wine estate, Siddùra, is a short drive west under the mountains towards Luogosanto. Here a new project has seen 19 hectares (46 acres) of macchia transformed into thriving young vineyards, most of which are planted to Vermentino. This ambitious enterprise is the result of a collaboration between German fashion businessman Nathan Gottesdiener and local Sardinian building engineer Massimo Ruggero. They’ve created a state-of-the-art cellar surrounded by vineyards that are now coming into full production, and that bode well for the island’s enological future.

 Main photo: Mario, left, and Emanuele Ragnedda run Capichera winery. Credit: Carla Capalbo

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