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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.

Manjit S. Gill, executive chef for ITC Hotels, champions a greener approach. Credit: Copyright 2015 Carla Capalbo

Chefs can play an important role in the fight against climate change by helping to reduce carbon emissions and sourcing local foods, even when

Villagers dance at the Beh Dienkhlam festival in Mosakhia as men carry a life-sized oxen effigy. Credit: Copyright 2015 Carla Capalbo

The northeastern Indian region of Meghalaya is rich in native food traditions. Sandwiched between Bangladesh and Bhutan, and with Myanmar to its east, Meghalaya

Sheep are herded across a road in Meskhetia, Georgia, in the southern Caucasus mountains. Credit: Copyright 2015 Carla Capalbo

Climate change and political borders are just two of the challenges facing the world's 200 million to 500 million pastoralists -- women and men

Members of Meghalaya tribes dance during the Indigenous Terra Madre gathering. Credit: Copyright 2015 Carla Capalbo

Six hundred representatives of native communities around the world recently gathered in Shillong, northeastern India, for  Indigenous Terra Madre (ITM), an event that helps

At Venissa restaurant in Venice, fresh squid is served on a bed of black risotto. Credit: Copyright 2013 Carla Capalbo

From dining on a romantic island in the Venetian lagoon to feasting on handmade pasta in Bologna, northern Italy's gastronomic capital, this list guides

Michel Guérard in the kitchen of his cooking school. Credit: Copyright 2015 Carla Capalbo

Before the advent of TV's "MasterChef," master chef Michel Guérard was already on the gastronomic front lines. He was one of the key activators of

A delicious cooked dinner is served to the guests every night at Shelter From the Storm. Copyright 2015 Carla Capalbo

It's almost dinner time at Shelter From the Storm, an inspiring and unusual homeless shelter in Central London. Delicious smells of home-cooked food fill

Faroese Lamb Fillet With Fermented Carrots, Wild Herbs and Lamb Bouillon. Credit: Carla Capalbo

Nordic chef Poul Andrias Ziska offers a fresh way from the Faroe Islands to prepare spring lamb. The tangy carrots give the lamb a