Articles

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.

Post image for Three wise men

Three wise men

10 February 2015

No one has a better grasp of Italy’s current wine scene than the professional winemakers who work the length and breadth of the country. For an insider’s view, Carla Capalbo spoke to three of the best, also asking each to pick one wine they were particularly proud of…

Click here to continue reading this article (originally published in Decanter magazine).

Nordic chef Poul Andrias Ziska offers a fresh way from the Faroe Islands to prepare spring lamb. The tangy carrots give the lamb a nice lift. Ziska, of KOKS restaurant, in the Foroyar Hotel, above Tórshavn, reflects the trend of many Nordic chefs, who are working with the home-fermented vegetables that were once a Scandinavian staple in the days before refrigeration…

Click here to continue reading this article on Zester Daily.

Unspoiled, undiscovered and unusually beautiful, the Faroe Islands combine breathtaking scenery with a unique food culture. Situated in the North Atlantic, far above Scotland, these islands were colonized by the Vikings and for centuries isolated from the rest of Europe…

Click here to continue reading this article on Zester Daily.

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 red grape, only flourishes on the slopes of Mount Etna, Italy’s largest active volcano. The lesser-known Malvasia delle Lipari grows instead on the volcanic Aeolian Islands, where it’s made into a delicious and unique dessert wine that also goes wonderfully with cheese…

Click here to continue reading this article on Zester Daily.

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…

Click here to continue reading this article on Zester Daily.

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…

Click here to continue reading this article on Zester Daily.

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

Click here to continue reading this article on Zester Daily.

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…

Click here to continue reading this article on Zester Daily.

“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 …

Click here to continue reading this article on Zester Daily.

“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….

Click here to continue reading this article on Zester Daily.