food· wine· travel· writer· photographer
I’ve been writing on food and wine for magazines and newspapers for over 20 years, including Departures, Bon Appétit, The Independent, The Daily Telegraph, Decanter, Guild of Food Writers Stirring Words, WineNews.it, and many others. Here’s a selection of those articles. Search the index to find specific subjects.
It’s rare that growing vegetables is an antidote to the atrocities of war, but Ibrahim Soriba Mansaray’s story is extraordinary. Ibrahim, as he likes to be called, was “9 or 10 years old” when he was kidnapped, like thousands of other children, by the rebel army in his native Sierra Leone, west Africa…
Click here to continue reading this article on Zester Daily.
Ancient wine history, unique grapes and qvevri vessels, plus an exciting food culture make this country a must for the adventurous wine traveller, as Carla Capalbo discovers…
Click here to continue reading this article (originally published in Decanter magazine).
La mia storia d’amore con la Georgia – il Paese nel Caucaso – ebbe inizio con un gigantesco vaso di terracotta. Giaceva riverso su un anco in una delle vigne di Josko Gravner molti anni orsono e, da brava ex-scultrice, rimasi affascinata dalla grazia e dall’energia delle sue forme: collo esile, pancia tesa e piede a punta…
Click here to continue reading this article (originally published in Cook_inc. magazine).
After spending a week with Yoshihiro Narisawa of the two-Michelin-starred Narisawa in Tokyo, Carla Capalbo reveals how sustainable sourcing and nature remain paramount in FOUR’s International Edition…
Click here to continue reading this article on FOUR (originally published on August 15, 2014).
Chefs can play an important role in the fight against climate change by helping to reduce carbon emissions and sourcing local foods, even when working in luxury hotels.
Manjit S. Gill, executive chef for the eco-award-winning Indian group ITC Hotels, is a champion for a sustainable, greener approach to dining. He oversees the food for all 11 of the company’s Luxury Collection hotels, many of which have multiple restaurants within them…
Click here to continue reading this article on Zester Daily.
The northeastern Indian region of Meghalaya is rich in native food traditions. Sandwiched between Bangladesh and Bhutan, and with Myanmar to its east, Meghalaya is a lush, hilly area of forests and lakes, with high rainfall, spectacular waterfalls and “living” bridges woven from trees that attract local tourism. Yet many of its villages are remote, with few main roads or other means of access…
Click here to continue reading this article on Zester Daily.
Climate change and political borders are just two of the challenges facing the world’s 200 million to 500 million pastoralists — women and men practicing animal husbandry, be they nomadic, transhumant or sedentarized…
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Six hundred representatives of native communities around the world recently gathered in Shillong, northeastern India, for Indigenous Terra Madre (ITM), an event that helps forge a global network of indigenous peoples, activists and their supporters…
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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 you to the best places to eat in Italy’s northeast. Award-winning food writer Carla Capalbo has spent more than 20 years eating her way around Italy and has uncovered its best-kept secrets, from new-wave pizza to the elegant restaurant of one of the world’s top female chefs…
Click here to continue reading this article on Zester Daily.
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 the nouvelle cuisine movement in France in the 1970s, which refreshed France’s culture of heavy, rich dishes, and has been pushing for light, healthy, seasonal food ever since…
Click here to continue reading this article on Zester Daily.
