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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.

Mario and Emanuele Ragnedda run Capichera winery

"White Vermentino is the quintessential Mediterranean grape: It loves the sun, the sea and and the wind, and it marries perfectly with fish and

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Peruvian chef Emilio Macìas in the cloister in Faenza. Credit: Carla Capalbo

Chef's Table: As the Latin-American food movement continues to gather pace, and cities such as Lima, Peru, and Sao Paolo, Brazil, are joining the

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Chef René Redzepi of Noma. Credit: Carla Capalbo

The result took everyone by surprise. When the countdown of the San Pellegrino World's 50 Best Restaurant Awards reached the top two names, the

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Horses plough the vineyards at Château Lafleur in Pomerol. Credit: Carla Capalbo

This spring, as they do every year, the most prestigious Bordeaux Grand Cru châteaux gave wine buyers and critics the chance to sample the

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Chianti Classico wine tasting. Credit: Carla Capalbo

Chianti Classico DOCG is one of Tuscany's most prestigious wine appellations: Any wine bearing that name must be produced within a specified area and

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Anna Morelli of Cook_inc

It takes courage to start a new high-end food magazine -- whether in print or in app form -- in an economic climate such

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A young girl studies the Buddhist temple food display at AsiO Gusto. Credit: Carla Capalbo

The global importance of Slow Food -- the food activism movement that was born in Italy in 1986 -- continues to spread. Its South

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John Wurdeman at Pheasant's Tears winery with a large qvevri. Credit: Carla Capalbo

Throughout the winemaking areas of the republic of Georgia, the qvevri -- large clay vessels like giant amphors -- are being readied for the

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