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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.

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

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The cluster of eighteen Faroe Islands is situated in the North Atlantic, between Great Britain and Iceland. Thanks to the Gulf Stream, they don’t suffer from very cold winters. Credit: © Carla Capalbo

Unspoiled, undiscovered and unusually beautiful, the Faroe Islands combine breathtaking scenery with a unique food culture. Situated in the North Atlantic, far above Scotland,

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Malvasia vineyards and bougainvillea at the Capofaro estate on Salina

Sicily is famous for its distinctive wines and native grape varieties, particularly those that grow on volcanic soils. Nerello Mascalese, today's most talked-about Sicilian

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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

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

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Julie Cissé at Terra Madre. Credit: Carla Capalbo

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

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

Two women sit facing each other on a rug as they chat and roll out rounds of bread dough using thin batons of wood.

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

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

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

"What is cooking?" This was the central question being asked -- and answered -- at the latest edition of one of the world's most

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