Lucia Capretti
Location
Texada Island, British Columbia, Canada
School
Concordia University (Montreal, Canada)
Expertise
Low-Intervention Wine, International Wine Regions, Healthy Baking
- Lucia has worked in several organic and biodynamic vineyards and is currently making wine with grapes from a local vineyard.
- Lucia is always looking for a new wine region to discover, be it through travel or in her glass.
- She has a small granola business, Lu-chia, and sells her goods at farmer's markets during the summer.
Experience
Lucia has been writing for food, wine, and travel outlets since 2019, after a decade of working in the food and hospitality industry. She continues to work seasonally in the wine industry, which provides her with plenty of ideas for wine-related news. Her work has been published on Matador Network, SOMM TV, and Intrepid Times, among others. She began writing for Mashed in 2021 and currently works on the editing team while writing for Tasting Table.
Education
After completing a Bachelor of Arts degree in psychology at Concordia University, Lucia pursued various courses in nutrition and wine studies, notably, as a Certified Specialist of Wine.
Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.
We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.
Stories By Lucia Capretti
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We chatted with chef Nancy Silverton in an exclusive interview to get the low-down on what to look for to satisfy our Parmesan-loving desires.
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We've collected our favorite gnocchi dishes from Tasting Table recipe developers to bring you inspiration in the kitchen for all you pasta lovers.
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Acai has long been lauded as a superfood, loaded with nutritional benefits -- but how much do you actually know about this popular fruit?
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Salads don't have to be boring. We collected the best salad dressings from Tasting Table recipe developers to help you infuse plenty of flavor into your salad.
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We spoke with Nancy Silverton in an exclusive interview to find out how she likes to use anchovies. Her favorite anchovy recipes go far beyond Caesar salad.
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While she was fascinated by Turkish ice cream and wooed by gelato in Florence on 'Chasing Flavor,' Carla Hall has her go-to picks when she's back home.
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Looking to pair an Asti DOCG wine with something unexpected and delicious? Whether you're eating veggie tempura or buffalo wings, we're here to help.
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Chef Nancy Silverton is a wealth of cooking knowledge, so we asked her to shed some light on how to successfully boil eggs. What's her method?
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We've collected our favorite cornbread recipes from Tasting Table recipe developers to offer inspiration the next time a desire for cornbread strikes.
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In an exclusive interview with Tasting Table, Carla Hall shared her ideal Valentine's Day meal, which might serve as inspiration for your night.
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There is a lot of knowledge to keep track of when learning about wine and we'll cover the differences between two similar terms you may see on the shelf.
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Looking to bring new flavor to canned chickpeas? From creamy dressings to surprising herb additions, we've got 11 ways to make the classic legume even tastier.
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With its natural sugar and earthy nutrients, the humble carrot is an amazingly versatile root vegetable that enhances all kinds of sweet and savory recipes.
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Considering there's a lot of sitting in front of a TV involved, finger foods and party snacks are prime candidates, and Carla Hall's creation fits the bill.
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Tasting Table talked with Carla Hall about her upcoming show, "Chasing Flavor," which follows Hall as she tracks the origins of America's favorite foods.
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Bread crumbs are an incredibly versatile ingredient that can elevate virtually any dish. Here are some ways to add more flavor to your bread crumbs.
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Leftover bread crumbs are great for adding a bit of texture to pasta or crust to veggies. Whether they're shop-bought or homemade, here's how to use them up.
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Make hearts sing this Valentine's Day with our pick of the best chocolate-free desserts à deux, from vanilla-glazed mochi donuts to Swedish princess cake.
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Americans have been enjoying cobblers since the 1850s. Join in on the tradition by preparing one of these classic cobbler recipes.
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Ice cream tastes great on its own. But it's even better as part of a tasty dessert you make at home, from new ice cream flavors to cakes and shakes.
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Oatmeal is delicious and nutritious, but it can also get a little boring after a while. Fear not! Here are some outstanding recipes to renew your love for oats.
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The flavor of almond butter works just as well in sweet as in savory recipes, and its richness provides yet another layer of depth and complexity to a dish.
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Looking to pair your lobster dinner with an amazing wine? From a zesty sauvignon blanc to an elegant rosé, we list out our favorite pairings.
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Cucumbers can serve as the main ingredient or a complementary part of many dishes. These recipes recipes make great use of the veggie, which is really a fruit.
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With its unique balance of savory and sweet sensations, basil can transform many dishes into something special with just a few leftover leaves.
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Beets' earthy profile can be complemented by a multitude of ingredients ranging from zesty to savory. Explore a whole new world of beets with these recipes.
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Leeks are among the most versatile and tasty ingredients in the kitchen, with uses in popular soups, fritters, and dinner party dishes.