FIRST November 2023

ISSUE 347 NOVEMBER 2023

A CAPSULE OF THE WORLD

0 3

th

Year Anniversary Edition

the PEARL JUBILEE ISSUE

“And the day came when the risk to remain tight in a bud was more painful than the risk it took to blossom.”

ANAÏS NIN

RENAULT CAPTUR ready for new memories

23,900

EDITORIAL “It was the best of times, it was the worst of times, it was the age of wisdom, it was the age of foolishness, it was the epoch of belief, it was the epoch of incredulity, it was the season of light, it was the season of darkness, it was the spring of hope, it was the winter of despair.”

Charles Dickens, A Tale of Two Cities

30TH YEAR ANNIVERSARY

THE PEARL JUBILEE ISSUE

N

atural pearls, in themselves being a rarity, are closely linked with a 30th anniversary, symbolizing the scarcity of finding a lifelong partner. As FIRST Magazine celebrates its Pearl Jubilee, we are deeply appreciative of our readers and advertisers, and everyone who has and does contribute to the process of creating each edition, whose unwavering support has been at the centre of our success – in this rollercoaster ride, this exhilarating adventure that is a magazine, with twists and turns that represent the ever-changing trends and challenges in the publishing world, making the editorial process a dynamic and captivating journey – over the past 30 years. We present to you our 30th Year Edition.

ON THE COVER: Eugène Guillaume, Anacréon, 1851, marble, Musée d’Orsay, Paris, France. Photography diane-picchiottino.

THIS PAGE: Photography Anita Austvika.

CREATIVE DIRECTOR AND SALES MANAGER SEAN ELLUL SELLUL@INDEPENDENT.COM.MT DESIGNER CONRAD BONDIN CBONDIN@INDEPENDENT.COM.MT PRODUCTION MANAGER ANDRE CAMILLERI ACAMILLERI@INDEPENDENT.COM.MT PUBLISHER STANDARD PUBLICATIONS, STANDARD HOUSE, BIRKIKARA HILL, ST JULIAN’S. TEL: 00356 2134 5888, WEB: WWW.INDEPENDENT.COM.MT FACEBOOK FIRSTMAGAZINE INSTAGRAM FIRSTMAGAZINEMALTA PRINTER PRINT-IT. FIRST IS PUBLISHED AS A COMPLIMENTARY MAGAZINE WITH THE MALTA INDEPENDENT ON SUNDAY AND IS NOT TO BE SOLD SEPARATELY. NO PART OF THE PUBLICATION MAY BE REPRODUCED WITHOUT THE PRIOR AGREEMENT OF THE PUBLISHER. FIRST MAGAZINE SINCE 1993. ISSUE NUMBER 347. 30TH YEAR ANNIVERSARY EDITION. 5

CONTENTS

8

LA DOLCE VITA. Your Own Personal Out of Africa Moment at the Four Seasons Safari Lodge Serengeti. Photograph © Richard Waite /Four Seasons.

51

THiS IS WiNE 20th chapter in this issue

EXCLUSIVE SERIES: THIS IS WINE. The Great Bitter II: The Burgundy vs Bordeaux Schools of Wine Thought in Amarone. Corteforte, Valpolicella, Italy. Photograph Daniel Vogel.

20

CONTENTS

31

41 INTERIORS. Palm Beach Living.

Photograph Nick Mele, courtesy Vendome Press.

THE ROLEX MIDDLE SEA RACE. Photograph © Rolex/Kurt Arrigo.

FLORENCE. Michelangelo’s Secret Room.

Photograph Silvia Stellacci/AP.

87 CONTENTS th 30 [ISSUE 347. NOVEMBER 2023]

8

75

A Sanctuary in the Savannah.

The Fabulous Four Seasons Safari Lodge Serengeti.

Tackling Diabetes.

Dementia Risk Reduction: Diabetes Control.

LA DOLCE VITA

HEALTH & WELLBEING

20

80

Palm Beach Living.

Explore the Pleasures of Tropical Life.

The Race to Carbon Neutral.

INTERIORS

31

THE ROLEX MIDDLE SEA RACE

Natural Beauty and Nautical Challenge.

41

FLORENCE

Michelangelo’s Secret Room Exposed.

“Don’t trouble yourself. God didn’t make us to abandon us.”

Michelangelo Buonarroti

46

BEAUTY

The Creative Process Behind CHANEL’s Chance Eau Fraîche.

Year Anniversary Edition

ENVIRONMENT

87

BAKING

North American Weekend Bakes.

90

COCKTAILS

Siesta Cocktail.

When a Hemingway Daiquiri met Margarita.

63

BAKING. North American Weekend Bakes.

Photograph Priscilla Du Preez.

90

51

THIS IS WINE

The 20th Chapter in This is Wine: Its Storied Place and Taste.

The Great Bitter II: The Burgundy vs Bordeaux Schools of Wine Thought in Amarone.

63

GASTRONOMY

Paul Bocuse (Monsieur Paul).

The Pope of Gastronomy.

GASTRONOMY. Paul Bocuse.

The Pope of Gastronomy.

Photograph courtesy Restaurant Paul Bocuse.

COCKTAILS. Siesta Cocktail.

When a Hemingway Daiquiri met Margarita.

Photograph Maria Georgieva.

LA DOLCE VITA “Imelakua aig inchu (MAASAI).”

Home is not far away when you are alive.

TIMELESS ELEGANCE IN CENTRAL SERENGETI

A SANCTUARY IN THE SAVANNAH Serengeti National Park is a renowned wildlife reserve located in the northern part of Tanzania, extending to southwestern Kenya. It is one of the most famous and oldest national parks in Africa, and is perhaps best known for the annual Great Migration, where vast herds of wildebeest, zebras, and other herbivores move across the plains in search of fresh grazing land. This natural spectacle is one of the most impressive wildlife events in the world. Serengeti is home to a wide variety of wildlife, including the “Big Five” – lion, leopard, elephant, buffalo, and rhinoceros. The Maasai people have a strong presence in the region surrounding the Serengeti, and indeed the name is a Maasai word which means open endless plains – from Siringet – the place where the land runs on forever. Nestled discreetly in the heart of the national park and UNESCO World Heritage Site, the Four Seasons Safari Lodge Serengeti is the only luxury lodge in central Serengeti, and as such provides an unrivalled safari experience throughout the year, situated centrally to experience the great migration heading north and south.

Photography Richard Waite, courtesy Four Seasons.

8

This page: Home to the Serengeti National Park and the incredible wildlife that lives within it, Tanzania is known as one of the world’s most prestigious safari destinations.

Photograph © Richard Waite /Four Seasons.

LA DOLCE VITA

9

LA DOLCE VITA

T

he thought of a safari evokes memories of films like Out of Africa and Tarzan, as well as documentaries by Richard Attenborough – they all share a sense of adventure, wildlife encounters, and a deep connection with untamed landscapes. The experience of a real-life safari allows access to the breathtaking scenes and up-close encounters with diverse wildlife and landscapes reminiscent of those seen on screen; and the spirit of exploration and cultural immersion, and the call for conservation efforts found in cinematic, documentary and safari experiences contribute to a sense of adventure, nostalgia, and a desire for an enchanting connection with the natural world.

10

LA DOLCE VITA

This page: Take to the vast African skies in a hot air balloon and float peacefully over the Serengeti, with a unique bird’s-eye view of the wildlife roaming undisturbed in their sanctuary below. Photograph © Richard Waite /Four Seasons.

11

LA DOLCE VITA

Above: Inside the lobby at the Four Seasons Safari Lodge Serengeti. Below: Incredible views from the Four Seasons Serengeti Kani Spa. Photography © Richard Waite /Four Seasons.

T

he Serengeti National Park is considered by many as the best in Africa and is one of Tanzania’s most famous natural wonders, and just over 10 years ago, in December 2012 the Four Seasons Safari Lodge Serengeti officially opened its doors. In doing so it became the only luxury resort in central Serengeti, setting the stage for some of the most unforgettable wildlife experiences in the world.

Serengeti National Park, located in northern Tanzania and extending into southwestern Kenya, is one of Africa’s oldest and most renowned

12

wildlife reserves. Established in 1951, the park covers approximately 14,750 square kilometres. Its name is derived from the Maasai language, meaning “endless plains,” reflecting the vast grasslands that dominate the landscape. Home to the Big Five – the lion, leopard, elephant, buffalo, and rhinoceros – the Serengeti is famous for the annual Great Migration, where millions of wildebeest, zebras, and other herbivores migrate in search of fresh grazing lands. The park was designated a UNESCO World Heritage Site in 1981, recognizing its significant role in preserving biodiversity and supporting diverse ecosystems.

LA DOLCE VITA

Above: The Four Seasons Safari Lodge Serengeti is the only luxury resort in central Serengeti. Centre: A living and dining room and an expansive pool deck separate the bedrooms in the Lodge’s residential-style two-bedroom villas.

Bottom: Take a dip in a private, infinity-edge plunge pool alongside views of the savannah in the Lodge’s Terrace Suite.

Photography © Richard Waite /Four Seasons.

T

he Maasai are a Nilotic ethnic group in East Africa and inhabit parts of Tanzania and Kenya, including areas around the Serengeti. The Maasai have a rich cultural heritage, known for their colourful clothing, intricate beadwork, and unique customs.

Traditionally, they are nomadic herders, relying on cattle for sustenance and economic well-being.

The Maasai are recognized for their resilience and ability to maintain their cultural identity despite external influences. The Maasai play a vital role in the cultural landscape of East Africa, with some communities participating in tourismrelated activities, providing visitors with insights into their traditions and lifestyle.

14

RENAULT ARKANA E-TECH FULL HYBRID 145HP

28,500 also available with mild hybrid engine

LA DOLCE VITA

Above and below: Perched on a series of elevated platforms and walkways, the Four Seasons Safari Lodge Serengeti sits next to an animal watering hole, where you can watch a family of elephants stop for their morning drink. Facing top: The free-form, infinity-edge pool overlooks the active watering hole. Facing centre and bottom: Contemporary African-design elements capture the essence of the untamed plains outside. Photography © Richard Waite /Four Seasons.

16

LA DOLCE VITA

T

he Four Seasons Safari Lodge Serengeti offers a unique opportunity to be immersed in the Serengeti from a safe and ecologically responsible environment amid the unspoiled wilderness. The design of the property reflects both contemporary African architectural style and its surrounding landscape – with the centrepiece of the Lodge comprising of a two-storey great house. The lodge – consisting of a total of 77 rooms, suites and villas – is built atop a series of elevated platforms and walkways and nestled alongside an animal watering hole, where herds of elephants, giraffes, buffalo and antelope can be seen quenching their thirst. Here too one of the most awarded hotel pools in the world – the Lodge’s outdoor infinity pool – sits directly overlooking the watering hole. The Lodge is also home to its own Discovery Centre featuring museum-quality exhibits and a lecture hall for guests to learn about the local wildlife, environment and culture. Under the constant protection of local Maasai tribes’ people, the spirit of adventure in the bush can be experienced with exhilarating game drives, walking safaris or floating quietly above in a serene hot-air balloon safari.

17

LA DOLCE VITA

Above: Luxurious and welcoming, the unique Presidential Villa at Four Seasons Safari Lodge Serengeti is no ordinary accommodation, offering direct and exclusive views of the animal watering hole. Below: The Maasai have a rich cultural heritage, known for their colourful clothing, intricate beadwork, and unique customs.

Photography © Richard Waite /Four Seasons.

T

he Serengeti is one of the greatest places on Earth to witness the beauty and abundance of wilderness, and beyond the iconic “Big 5” offers a wealth of magical experiences to delight, inspire and nurture a connection to this extraordinary land and her people. With its central position, the Four Seasons Safari Lodge Serengeti offers a variety of activities that can pamper or give more of an adrenalin rush. From soaring above the plains in a hot air balloon, float peacefully over the Serengeti or visiting an indigenous Maasai village to respectfully learn about these semi-nomadic peoples and their traditional way of life; to taking a wild walk amid nature – a full sensory immersion into the surrounding untouched nature with an experienced guide; or taking a photography adventure with the Lodge’s experienced resident photographer or a masterclass with renowned wildlife photographer Paul Joynson Hicks; while for spa and relaxation seekers, treatments at the Lodge’s spa tap into the energy of the Serengeti. To finish the day the Lodge can offer an incredible opportunity for an al fresco meal in the wild – heading into the heart of the Serengeti for a barbecue dinner by flickering torchlight around a crackling fire under the reliable protection of attentive Maasai warriors. The notion of dining under the stars, surrounded by the untamed wilderness of the Serengeti, evokes a romantic and adventurous atmosphere and perhaps allows you to step ‘into’ your own personal Out of Africa moment. The imagery of flickering torchlight, a crackling fire, and the presence of Maasai warriors adds to the cinematic quality of the scene.

18

INTERIORS

20

INTERIORS “Life is a celebration. Consider everything that makes you happy as a gift from God and say, ‘Thank you’.”

FRANCIS LUCILLE, THE PERFUME OF SILENCE

EXPLORE THE PLEASURES OF LIFE IN THE HOMES AND GARDENS OF THE LEGENDARY TROPICAL ISLAND OF PALM BEACH

PALM BEACH LIVING Could it be the subtropical climate and seaside breezes that have drawn generations to Palm Beach for more than a century? Or does its timeless appeal lie in its unique mixture of charming bungalows, sleek minimalist houses, chic apartments, and iconic Mediterranean Revival residences by such legendary architects as Maurice Fatio and John Volk? Though the nation’s most exclusive barrier island is perennially thronged with visitors, few have seen the private homes and gardens showcased in Palm Beach Living, published by Vendome Press. Some of the homes incorporate the exuberant colours of the island’s tropical flora; others opt for a soothing, more neutral palette to contrast with the surrounding landscape. All embrace indoor/outdoor living, and each reflects the singular aesthetic of the owner, realized with the help of renowned architects, superb landscape architects, and such world-class interior designers. Expertly guided by native Palm Beacher Jennifer Ash Rudick, gain an intimate look at the best in tropical living.

Photography Nick Mele, courtesy Vendome Press.

21

INTERIORS

“A

n intuitive desire to understand the way people live has always been behind my interest in houses. If a house is a portrait that provides insights into the tastes, penchants, exotic travels, and idiosyncrasies of its inhabitants, then a collection of houses speaks to the social patterns of a town”, writes Jennifer Ash Rudick, in the introduction to her new book Palm Beach Living.

22

INTERIORS

“P

alm Beach residences create a narrative of a slightly eccentric, unfailingly philanthropic population inspired by the natural beauty of the subtropical surroundings. They also attest to the beauty that can be achieved when the only limitation is one’s imagination. This is the premise for the selection of houses in this book...”

“Over the years, I’ve had the privilege to write about almost one hundred houses in the Palm Beach area; each tells a story as unique as its owners. It would be impossible (and undiplomatic) to declare a favorite among them, but a few stand out as icons of inspiration.“ “Two houses featured in my earlier books have since been torn down but live on in the collective imagination not only for their !air but also for the kindness, wit, and wisdom of their late owners. One is Amado, a Moorish structure built by Mizner for Charles Munn, known to one and all as “Mr. Palm Beach.” Its interiors were as imposing as they were airy.

Rooms were appointed with FFF (fancy French furniture), but everywhere were notes of levity, from sunny orange trim on the white living room upholstery to a bar lined with campy sketches of family at the Lido, as well as with caricatures and black-and-white photos of celebrities and friends who had passed through the house... The other is the home of the late Lilly Pulitzer Rousseau.

Walking into its great room was like stepping into the pages of The Jungle Book; every undraped window revealed views of banana, citrus, and palm trees.”

24

INTERIORS

“L

illy’s style lives on in the houses of her children and grandchildren, including her daughter Liza

26

Pulitzer Calhoun’s house, which is dressed in saturated African and Indian prints. “I consider eggplant a neutral colour. Mum taught us to be fearless with colour and fearless in life.”

INTERIORS

27

INTERIORS

ABOUT THE AUTHOR. Jennifer Ash Rudick is an award-winning American interiors and architectural photographer. Her work appears in Architectural Digest, House Beautiful, Milieu, Coastal Living, Galerie, and House & Home. Her books include Beachside - Windsor Architecture and Design. She lives in New York and Palm Beach.

Nick Mele is a lifestyle, fashion, commercial, and interiors photographer who Veranda magazine called “a modern-day Slim Aarons.” He is the photographer of A Newport Summer and his work has been featured in many print and online publications, including Town & Country, the New York Times, Avenue, Quest, Architectural Digest, Vogue, and Vanity Fair. Among his commercial clients are Ralph Lauren, Sam Edelman, J. McLaughlin, and Lilly Pulitzer.

He divides his time between Newport, Rhode Island, in summer and Palm Beach in winter.

PALM BEACH LIVING by Jennifer Ash Rudick.

Photography by Nick Mele.

Published by Vendome Press.

Hardcover. 344 pages.

“A

ll of this is to say that Palm Beach style cannot be pigeonholed. As the houses on these pages demonstrate, in a homogenized world, Palm Beach is ever unique. It’s sometimes monochromatic, sometimes hot-hued, but always interesting and always a commingling of cultures and characters, revealing kinship and connections across the decades.”

28

Lor em I psum

Ne wExc l us i v eSof aBe dCol l e c t i on

MA T T R E S S E S

5.

0

B E D S

S OF AB E D S

A D J U S T A B L EB E D S

P I L L OWS

A C C E S S OR I E S

ROLEX MIDDLE SEA RACE

Above: Start of the 44th Rolex Middle Sea Race in the centre of Grand Harbour, running from the Saluting Battery, just beneath the Upper Barrakka Gardens on the Valletta side, across to Fort St. Angelo in Birgu. Bottom left: Boats leaving the Grand Harbour at the start of the 44th Rolex Middle Sea Race. Leopard 3 (to the left), Sail no: MON 100, Model: Farr Custom, Skipper: Chris Sherlock, Owner: Leopard 3, Country: Monaco at the start of the 44th Rolex Middle Sea Race. Bottom right: Artie III, Sail no: MLT 2222, Model: HH 42, Skipper: Lee Satariano/Christian Ripard, Owner: Lee Satariano, Country: Malta. Photos © Rolex/Kurt Arrigo.

NATURAL BEAUTY AND NAUTICAL CHALLENGE

The Rolex Middle Sea Race This October the 44th Rolex Middle Sea Race fleet was sent on its way from Valletta's Grand Harbour on a course which covers approximately 606 nautical miles. Starting and finishing in Malta, with competitors sailing around the island of Sicily in an anticlockwise direction, the race is known for its unpredictable and often challenging weather conditions from calms to heavy winds and rough seas. One of the unique aspects of the Rolex Middle Sea Race is the breathtaking scenery that sailors encounter along the way – the course, which takes sailors through a variety of different geographical features, adds to the complexity of the highly competitive and internationally renowned event.

Photography courtesy Royal Malta Yacht Club, © Rolex/Kurt Arrigo.

31

ROLEX MIDDLE SEA RACE

Above: Elusive II, Sail no: MLT 450, Model: Beneteau First 45 Mod, Skipper and Owner: Christoph, Aaron & Maya Podesta, Country: Malta.

Bottom: Pyewacket 70, Sail no: USA 70007, Model: VO 70 Mod , Skipper: Roy Disney, Owner: Roy Disney, Country: United States. Photos © Rolex/Kurt Arrigo.

T

he Rolex Middle Sea Race, born from a sporting rivalry between British yachtsmen Alan Green, Jimmy White, and Maltese sailors Paul and John Ripard of the Royal Malta Yacht Club (RMYC), has evolved into a prestigious sailing event. Green and White proposed an extended course to create a thrilling competition in the windier autumn conditions of the Mediterranean. Initially envisioned as a race alternating between Malta and Syracuse, Paul Ripard’s suggested a race centered on Malta, featuring a clockwise circumnavigation of Sicily.

Despite a mere six months’ notice, the RMYC embraced the concept and Alan Green, granted authority over arrangements, ensured the inaugural race’s success.

32

ROLEX MIDDLE SEA RACE

Above: OpenPayd BeFree, Sail no: MLT 1313, Model: J/112E, Skipper: Horst Huesley & Jonathan Camilleri Bowman, Owner: Stephane Neve, Country: Malta.

Middle left: Artie III, Sail no: MLT 2222, Model: HH 42, Skipper: Lee Satariano/Christian Ripard, Owner: Lee Satariano, Country: Malta. Bottom left: Calypso, Sail no: MLT 099, Model: J/99, Skipper: Sebastian Ripard, Owner: Sebastian Ripard, Country: Malta. Bottom right: Calypso, Sail no: MLT 099, Model: J/99, Skipper: Sebastian Ripard, Owner: Sebastian Ripard, Country: Malta. Photos © Rolex/Kurt Arrigo.

G

reen envisioned the race’s allure: “The qualities, challenge and attraction of sailing the seas of classical history with spectacular scenery including two active volcanoes, the only tidal strait in the Mediterranean, and the friendly island base of Malta with its British heritage – and not least the warmth of the water in autumn – contrasted sharply with [the] experience of offshore racing in northern waters. In matching the length of the Fastnet, Bermuda, and Sydney Hobart races, I was sure we had a winning formula.” The inaugural race in 1968, featuring eight entries, saw Alan Green and Jimmy White on Sandettie, John Ripard on Josian, and Paul Ripard aboard the legendary Stormvogel. Josian secured victory, marking a landmark success for John Ripard and Malta.

34

ROLEX MIDDLE SEA RACE

Above: Lunatika, Sail no: ITA 16950, Model: Sun Fast 3600, Skipper: Guido Baroni, Owner: Guido Baroni, Country: Italy. Bottom: Favignana, the largest of the Aegadian Islands, is one of the notable landmarks on the Rolex Middle Sea Race course. Inteman (Barakah), Sail no: ESP 086, Model: Figaro 2, Skipper: Daniel Martin Miguel, Owner: Daniel Martin Miguel, Country: Spain. Photos © Rolex/Kurt Arrigo.

T

he race experienced a hiatus after 1983 until the Royal Malta Yacht Club reinstated it in 1996. In 2002, Rolex SA became the title sponsor, propelling the event into a new era of growth and excellence, and today the Rolex Middle Sea Race, with its rich history and continued record-breaking performances by some of the world’s fastest offshore racing yachts, remains a highlight in the world of offshore sailing, drawing sailors and yachting enthusiasts from around the world. Each year the race attracts a diverse fleet of sailboats, including both professional and amateur sailors – indeed some of the world’s most prestigious yachts and sailors have participated in this race, making it a highly competitive and internationally renowned event.

36

BLACK FRIDAY OFFERS 30% TILL THE END OF THE MONTH

ROLEX MIDDLE SEA RACE

Above: Boats passing Stromboli. Bottom: Valentina, Sail no: ITA 17885, Model: Prototype, Skipper: Pier Paolo Canè, Owner: Pier Paolo Canè, Country: Italy. Photos © Rolex/Kurt Arrigo.

T

he 2023 edition of the Mediterranean’s most demanding and renowned 600 mile offshore race will be remembered for the mix of conditions. The overall winner of the 2023 Rolex Middle Sea Race was the Italian Wally 93 Bullitt, skippered by Andrea Recordati; the 33ft double-hander Red Ruby placed second, separated by only 24 seconds in corrected time. Lee Satariano’s HH42 Artie III (MLT) co-skippered by Christian Ripard, was the first Maltese boat to finish the 44th Rolex Middle Sea Race. Over the 44 editions of the Rolex Middle Sea Race, overall victory has been taken by Maltese boats on nine occasions. In the modern history of the race, celebrated local crews have won their class on countless occasions, and this year 76 Maltese nationals took part. The top boat after IRC time correction was Sebastian Ripard’s J/99 Calypso, raced double-handed with Sam Pizzuto. Runner-up in the category was Jamie Sammut’s Solaris 42 Unica. Third after IRC time correction and winner of IRC 4 was the Podesta Family’s First 45 Elusive 2. Lee Satariano’s HH42 Artie came 6th in a high calibre fleet in IRC 3 – artie’s skipper Christian Ripard was taking part in his 33rd Rolex Middle Sea Race.

The 45th Rolex Middle Sea Race will start on Saturday, 19 October 2024.

38

Join us for

Christmas at Esplora Scan me for more information:

FLORENCE “Don't trouble yourself. God didn't make us to abandon us.”

Michelangelo Buonarroti

A SECRET ROOM UNDER A 16TH-CENTURY CHAPEL, WHERE MICHELANGELO HID FOR MONTHS AFTER BEING SENTENCED TO DEATH BY THE POPE, IS NOW OPEN TO THE PUBLIC

Michelangelo's secret room

Charcoal drawings, credited to Michelangelo by some experts, adorn a chamber that served as a coal storage area until 1955 underneath Florence's Medici Chapel. Unearthed in 1975, this concealed 10-metre by 3-metre space sparked intense debate over Michelangelo's authorship. To safeguard the works, authorities have finally decided to open the room to the public, allowing up to 100 visitors per week, in groups of four, for a maximum of 15 minutes each, accessible through reservations.

This page: Inside the Sagrestia Nuova at the Medici Chapel, begun in 1520 by Michelangelo, who also designed the Medici tombs within it.

Tomb of Giuliano di Lorenzo de' Medici with Night and Day. Photography George M. Groutas.

41

FLORENCE

L

imited to four visitors at a time, the previously concealed space underneath Florence's Medici Chapel, adorned with delicate charcoal drawings attributed to Michelangelo, is now accessible.

Discovered in 1975 during efforts to find a new chapel exit, the 10-by-3 metre room sparked debate over Michelangelo's authorship. The museum's former director, Paolo Dal Poggetto, believed strongly in Michelangelo's contribution, fueling ongoing scholarly disputes. Initially a coal storage room until 1955, the space remained forgotten beneath a trapdoor concealed by furniture. The drawings, found under layers of plaster, are linked to Dal Poggetto's theory of Michelangelo seeking refuge during political turmoil.

This page: Delicate charcoal drawings that some experts have attributed to Michelangelo on the walls of a room used to store coal until 1955 inside Florence's Medici Chapel.

Photography (top) Luigi Navarra/AP and (bottom) Silvia Stellacci/AP. 42

FLORENCE

A

ccording to Dal Poggetto’s theory, Michelangelo hid in the tiny space from 'the wrath of Pope Clement VII' for supporting a short-lived republic that overthrew the Medicis, sketching studies for some of his projects. They include sketches believed to be the legs of Giuliano de' Medici, as included in the New Sacristy near the secret room’s entrance.

The small room, reachable through the New Sacristy in the Museum of the Medici Chapels, will be open for experimental visits until March 30, 2024. Following this period, evaluations will determine the stability of the works and feasibility of ongoing visits.

Reservations – through the Museo Nazionale del Bargello in Florence.

44

This page: Until March 2024, up to 100 visitors will be granted access each week by reservation, four at a time, spending a maximum of 15 minutes inside the space.

Photography Silvia Stellacci/AP.

Weight

Alloy

Diameter

Quality

Face Value

Thickness

Year of Issue

10oz (311.03g)

999.0 Fine Silver

79.5mm

BU

€10

6mm

2021

BEAUTY

46

BEAUTY

CHANEL

CHANCE EAU FRAÎCHE CHANCE EAU FRAÎCHE charmed the world with its joyous, lively, and sparkling scent. Now, CHANEL presents a new, dazzling and elegant interpretation of it.

A new chance is within reach.

Photography CHANEL.

VIBRANT ENERGY

2

002: CHANEL unveils CHANCE, a gleeful and optimistic floral fragrance creation. A name redolent of success and achievement.

“Chance is a way of being”, said Gabrielle Chanel. It is no coincidence; it must be created, honed, sought out. It is the product of effort and passion. Four interpretations of this now-iconic scent emerged, including CHANCE EAU FRAÎCHE Eau de Toilette, a floral-sparkling fragrance with a modern, sophisticated, and decidedly light trail that features notes of jasmine and zesty citron paired with a teak wood accord. An invigorating composition with charming optimism.

BOLD DUALITY

2

023: CHANEL reinterprets CHANCE EAU FRAÎCHE Eau de Toilette, creating a version that combines the density of an Eau de Parfum with the brightness of the Eau de Toilette. For this unique composition, CHANEL Perfumer-Creator Olivier Polge amplified the intensity without overpowering its freshness.

CHANCE EAU FRAÎCHE Eau de Parfum has the same spontaneous, lively nature as the Eau de Toilette, but leaves behind a more intense trail.

OLIVIER POLGE CHANEL IN-HOUSE PERFUMER-CREATOR

“T

he creative process behind CHANCE EAU FRAÎCHE Eau de Parfum involved making subtle changes in order to amplify the sensations provided by the Eau de Toilette. The idea was to go to extremes, to push the fresh notes even further, through citrus, and to add density with the base notes, ambery notes, for more vibration. The challenge with this was to increase its intensity, bring out the base notes, and add depth, all while maintaining its fresh quality.

They have the same fresh, colourful scent profile, with jasmine being the common thread that connects them. This new version is more textured and ambery than the Eau de Toilette. To achieve that, intensity has been brought to every layer of the composition (top, heart, base).”

Chanel is distributed by Alfred Gera & Sons Ltd.

47

PROMOTION A UNIQUE CHRISTMAS COLLABORATION

Christmas dreaming with ZfinMalta & The .

New Victorians ŻfinMalta’s first-ever Christmas show is a truly unique collaboration with some of Malta’s best creative minds, bringing to life Trevor Zahra’s much-loved book Ħolm tal-Milied? From the first seeds of an idea to the astonishing audio-visual performance audiences are about to experience, the process of bringing the work together has been a magical ride for everyone involved and promises to be a beautiful and memorable Christmas celebration for all to enjoy. Main photography Kurt Paris, portrait photography (The New Victorians) Lindsey Bahia.

W

hen ŻfinMalta’s Artistic Director Paolo Mangiola first approached The New Victorians with a proposal to adapt the Maltese Christmas story Ħolm tal-Milied? into a dance theatre production with original live music performed on stage, the response was a resounding yes! With the author’s blessing, the next step was to assemble a team of artists to realise the dream. Italian choreographer Adriano Bolognino, a rising star on the European dance scene, accepted the challenge. Dramaturgy is by long-time ŻfinMalta collaborator Victor Jacono, and for the first time, ŻfinMalta collaborates with Anna Horvath on set design and Laurent Uyttersprot with costumes, while Dali Aguerbi weaves his magic with light design. The result is a captivating full family experience, taking audiences on a nostalgic ride, while juxtaposing classic Maltese traditions with a fresh and contemporary choreography, musical score, and aesthetic.

The New Victorians are a high-profile, award-winning sister duo whose music and theatre have brought them local and international acclaim.

Since 2015, they have released two full-length studio albums and multiple EPs, opened for multi-platinum artist Anastacia on her Evolution Tour and for the BBC Concert Orchestra in 2019, and repeatedly topped local airplay charts, to name just a few highlights.

Adriano Bolognino’s extensive portfolio of achievements includes recipient of the Danza&Danza Emergent Choreographer Award 2022, new creations for Kayzer Ballet in 2023, and Compagnia Opus Ballet in 2022. He was selected by the European Dance Network Aerowaves, and in 2020 the Venice Biennale commissioned him to create Your body is a battleground.

Teamed up with the world-class dancers who make up ŻfinMalta, Malta’s national dance company, this is a collaboration not to be missed. Tickets are already selling fast, so book now to avoid disappointment. ĦOLM TAL-MILIED? COMPOSED AND DIRECTED BY THE NEW VICTORIANS CHOREOGRAPHY BY ADRIANO BOLOGNINO 15/16/17 & 20/21/22 December 2023, 19:30 Valletta Campus Theatre Bookings: showshappening.com

DANCERS Marti Blanco Romeu, Pearl Calleja, Lidia Caricasole, Noemi Coin Andreotti, Lotte La Haye, Jérémie Lafon, Keith Micallef, Marion Paquet (Apprentice dancer), Matteo Real, Simon Riccardi-Zani, Benjamin Spiteri (Apprentice dancer), Amber Van Veen Based on the book Ħolm talMilied? by Trevor Zahra.

Published in Malta by Merlin.

Supported by the Italian Cultural Institute of Valletta.

LOOKING AHEAD 2024

L

ooking ahead, ŻfinMalta is launching into a new year of international tours and collaborations with another stellar lineup of local and international artists. Tickets are now on sale for the February performances of ŻfinDays 2024, a double bill featuring the work of two of Europe’s most renowned choreographers, Ambra Senatore and Mauro Bigonzetti, and you can catch ŻfinMalta in April at Belgrade Dance Festival and Teatro Ariosto in Reggio Emilia.

Download the full season programme from the website – zfinmalta.org.

UPCOMING PERFORMANCES ŻFINDAYS 2024 – DOUBLE BILL Cantata by Mauro Bigonzetti & Aringa Rossa .10 by Ambra Senatore 16/17/18 & 23/24/25 February 2024, 19:30 Valletta Campus Theatre Bookings: showshappening.com

ŻfinMalta National Dance Company is part of the National Agency for the Performing Arts (NAPA), a public agency providing a joint legal, administrative, and organisational framework for KorMalta, Teatru Malta and ŻfinMalta. ŻfinMalta is supported by Visit Malta, Faces, MeDirect, Osteopathy Malta, UN1T, Eden Cinemas and members of the Artistic Director’s Circle.

49

INVESTING TOGETHER

Invest in the BOV Balanced Portfolio Fund with tailormade advice that helps you secure your financial future.

l a i c n a n fi Your . r e t l e sh Benefit from 50% off initial fees

Talk to us | infoassetmanagement@bov.com Offer valid until end December 2023. Past performance is not a guarantee to future performance.

The value of the investment can go down as well as up and any initial charges may lower the amount invested and the amount received upon redemptions. Investments should be based on the full details of the Prospectus, Offering Supplement and the Key Information Document which may be obtained from BOV Asset Management Limited, Bank of Valletta p.l.c. Branches/Investment Centres and other Licensed Financial Intermediaries. The investments underlying this financial product do not take into account the EU criteria for environmentally sustainable economic activities. BOV Asset Management Limited is licensed to provide Investment Services in Malta by the MFSA. The BOV Investment Funds is licensed by the MFSA as a collective investment scheme pursuant to the Investment Services Act and the UCITS Directive. Issued by BOV Asset Management, Premium Banking Centre, 475, Triq ilKbira San Ġużepp, Santa Venera SVR 1011 – Malta. Tel: 21227311, Email: infoassetmanagement@bov.com, Website: www.bovassetmanagement.com.

SCAN HERE

VALPOLICELLA REGION The twentieth chapter in This is wine: its storied place and taste.

“Fruit of the earth, work of human hands, blessed be God forever”

THE VALPOLICELLA REGION – ITALY

THE GREAT BITTER II: THE BURGUNDY VS BORDEAUX SCHOOLS OF WINE THOUGHT IN AMARONE hile the appreciation of wine does not necessarily require prior knowledge; in fact, I’m here to vouch for the humbling joys of blind tasting; it certainly brings a rich seam of enjoyment when the traditions, innovative know-how, and creative je ne sais quoi are delved into as a means of savouring why wine, and in particular the high skill demanding Amarone, can be so deliciously complex and yet within a fiercely loyal and rigid rule system, entirely diverse in style, writes Kris Bonavita.

This page: San Giorgio di Valpolicella, a quaint village nestled on a hill surrounded by prized vineyards and olive groves, enjoys one of the most breathtaking vistas in the entire Veronese region. Photography Michael Martinelli.

51

THIS IS WINE

This page: Vineyards at the Dal Forno Romano estate, located in Lodoletta in the Val d’Illasi.

Photography courtesy Azienda Agricola Dal Forno Romano.

M

y rule of thumb in assessing or enjoying any wine, despite the long traditions in different parts of the world, is to turn to the two major spheres of wine-making influence, Bordeaux and Burgundy. Vignerons throughout the world, for better or for worse in the modern age, owe a lot of their reference points to these somewhat polar opposite yet convergent and crosspollinating wine schools of thought.

Winemaking of course has happened in various parts of the world for millennia but these two pillars of French tradition have created their own cultural ecology, technological know-how and biodynamic traditions; but ultimately it’s the sheer combination of good soils, climate and the right grapes that have catapulted these two regions to the forefront of every cellarist’s bucket list.

Burgundy’s fame lies in the myriad soils and grape varieties which allow a surgical precision in winemaking to the point where connoisseurs can blindly tell not just the exact vineyard location (climat is the exact term), but even domaine or winemaker and wine style and approximate vintage just based on the transparency of the characteristics of their high calibre wines, especially in the grand cru range.

The key to all this is a winemaker’s lighthanded skill in exacting from the grapes just the right amount of delicate complexity, finesse and precision to express the terroir at hand (often referred to as connectivity).

Bordeaux on the other hand comes from a different tradition focused on the blending of various grape varieties. While still calling for the best expression of the soils and climate, the ambition is to produce a wine seamlessly, and seemingly effortlessly, of power, strength,

energy and richness built for long-haul aging as well as immediate enjoyment. Often still providing enough characteristics for wine aficionados to be able to tell the chateau and proportion of blend based on the expression of terroir, but this is more a question of familiarity with a chateau’s wine-style and skill rather than terroir per se.

Of course winemaking throughout the world involves both the objective of expressing the best from the soils and climates available and making the most of secondary technical factors such as oak barrelling, process of maceration, methods of fermentation in creating works of art in their own right, but these two French schools of thought provide the two ends of a spectrum; from the terroir-driven mineral purist single grape Burgundian to the more manipulative highly crafted blended symphony Bordelaise spirit.

Amarone winemakers can safely be said to be influenced by both worlds in equal measure.

Some producers go for precision in expressing the vineyard specifics from which the grapes come from, often saying so on the label, such as Masi’s top cuvée mimicking Burgundy; others like Bertani emphasize the process of winemaking to produce highly sculpted wines perfectly and seamlessly blended and destined for decades of aging in a Barolo style; others like Quintarelli and Dal Forno still focus on a deeply reductive method based on the classical tradition of Old World Bordeaux blends, where old claret finesse and delicacy are not compromised to immediate flavour enhancement, and where tertiary notes and minerality are important characteristics of the wine; while some winemakers prefer the richness and boldness of readily approachable ripe wines in the style of modern American critic Parker influenced Bordeaux blends such as Zenato.

Of course winemakers tend to do a lot of the same things depending on vintage, and while Amarone has a distinct character different from other wines, the subtle nuances explain why people have their favourites.

FOR CONSTANT REVIEWS ON WINES AVAILABLE IN MALTA AND GOZO FOLLOW US ON INSTAGRAM/FIRSTTHISISWINE 52

Curated Moments. Family. Quality. Sustainability www.xaracollection.com

DON'T MISS A THING! Scan for new releases and exclusive offers

THIS IS WINE

Above: The Boscaini family keeps a unique collection of fine wines in its private cellars, produced in limited quantities and only in the best years, which the family likes to share with lovers of Masi wines. In the 1950s, Masi was a pioneer in establishing the cru or “single vineyard” concept in Italy, and Campolongo di Torbe is Masi’s elegant cru version of Amarone. The grapes come from the eponymous vineyard, which has been noted for its quality since the XII century. Grapes are left to dry naturally in traditional drying lofts during the cold winter months. The Campolongo di Torbe vineyard. Photograh courtesy Masi Agricola.

Masi Cantina Privata Boscaini Campolongo di Torbe Amarone della Valpolicella Classico DOCG 2011 exclusively represented by Attard and Co. Wines

C

ampolongo di Torbe is a single vineyard cuvée Amarone under the Cantina Privata Boscaini range coming from an ancient holding already renowned in the 12th century as a fine expression of welldrained volcanic Eocenic limestone soils.

In the 1950’s Masi was a pioneer in vouching for single vineyard cru wines as expressions of the specific terroir geology and climate and this

is their flagship grand cru.

Masi Cantina Privata Boscaini Campolongo di Torbe 2011 is sun-baked figs and spices, shortcrust pastry, dark maraschino cherries with kirsch-like dry textures and silky overtones of mahogany, purple flowers; flurry of mid-tone richness and satiny textures with good breeding; all ending in a crushed stone iron rich mineralised finish.

Still in its early years, this needs plenty of time

to open up to a richer secondary profile of sundried strawberries, rose petals, wild almonds, apricot kernels, pickled plums, clove, nutmeg, pipe tobacco, coffee grind, beeswax polish, tangerine rind, and molasses to name but a few.

A Kentucky Bourbon feel to this, such is its overarching presence with plenty of deep flavours and aromas to mull over.

Clearly a wine of meditative introspection with a long future ahead.

Supplier details: Attard & Co. Wines has a good range of Amarone and Italian wines. In the Masi portfolio there is also Costasera Amarone, Costasera Amarone Classico, Costasera Amarone Riserva, Cantina Privata Boscaini Mazzano Amarone della Valpolicella Classico, and Serego Alighieri Vaio Armaron Amarone della Valpolicella Classico.

Attard & Co. Wines, Canter House, P. Felicjan Bilocca Str., Marsa.

Tel 00356 2123 7555 (Gozo 00356 2156 4570). Web attardcowines.com

54

VALPOLICELLA REGION

55

THIS IS WINE

Above: The name Zýmē, from Greek, means “yeast.” Located in the heart of Valpolicella Classica, Zýmē’s new wine cellar in an ancient sandstone quarry, dating back to the 15th century, testifies to the intimate interrelationship between Zýmē’s philosophy and its local corner of earth. This underground complex, irresistibly fascinating and radiating an utterly distinctive genius loci, provides unique continuity between the past of tradition and the future of innovation. As the locus where nature, culture, and history converge, the quarry serves as the very foundation stone of Zýmē, its bodily structure fashioned of natural stone, the magical cavern in which, year after year, the wines mature, then finally enter the bottle. Photography Chiara Bellamoli, courtesy Zýmē di Celestino Gaspari.

Zýme¯ Amarone della Valpolicella Classico DOCG 2017 exclusively represented by Vini e Capricci by Abraham’s

Z

ýmē by Celestino Gaspari, the son-inlaw of Giuseppe Quintarelli, from whom he takes his inspiration, having worked alongside the maestro for several years before venturing out on his own, sees himself more as an alchemist in the hard tough skills of crafting beautiful wines out of tough raw elements. This blend is Corvina, Corvinone, Rondinella, Oseleta and Croatina.

2017 is a very good year in Amarone country with just enough heat to call for a generous fruit-forward wine without any lack

of acidity and freshness, having not suffered the extreme heat and dryness Tuscany underwent. Apart from their flagship Riserva La Mattonara they also produce a one-of-akind blend Kairos from 15 grape varieties, which I thoroughly recommend. The Amarone is produced in good years with dry racking for 4 months, macerations for 2/3 weeks after fermentation for 35 days and 3year barrelling.

Zýmē’s Amarone della Valpolicella 2017 is suede leather, sun-dried cherries and raisins, wild almonds, camphor, baked spices, lavender

and fruit cake. A racy attack of ripe and tart fruit with beautifully wrought layers of complexity nicely enveloped by a luminosity in the mid-palate allowing for a lightness to accompany the depths of flavour and aroma.

With time pipe tobacco, cocoa nibs, cut grass, whisky, toasted brioche all ending in a treacle finish. Pretty elegant, smooth flowing, a far cry from the fudged heavy-handed Amarones readily available on the market.

Close to a serene reduced style of old.

Having had this before I think it is far more open now than a year ago.

Supplier details: Vini e Capricci has a vast selection of Italian and French wines. Some wines in the Zýmē portfolio include Harlequin, Amarone DOP Classico Riserva 2006 “La Mattonara”, Amandorlato Recioto della Valpolicella Classico, Kairos, Oseleta, Valpolicella DOP Classico Superiore.

Vini e Capricci by Abraham’s, Gozitano Agricultural Village, Mgarr Road, Xewkija Gozo.

Tel 00356 2156 3231. Web viniecapricci.com

56

VALPOLICELLA REGION

57

THIS IS WINE

Above: The Dal Forno Romano winery is located in Lodoletta in the Val d’Illasi, in the Valpolicella production area to the east side of Verona. It was founded in 1983 when Romano Dal Forno, aged 26 at the time, decided to stop supplying his grapes to the local cooperative winery and started to produce his own wines. The winery currently manages 34 hectares of vineyards, 18 of which it owns. Throughout the years, Romano Dal Forno relied on his sons’ crucial help in running the company: Luca, Michele and Marco. Since 2020, Marco has been solely responsible for all production stages, assisted, as always, by his father Romano. Photography courtesy Azienda Agricola Dal Forno Romano.

Dal Forno Romano Vigneto Monte Lodoletta Valpolicella Superiore DOC 2017 exclusively represented by Farsonsdirect

D

al Forno Romano use exactly the same painstakingly meticulous process, grapes and blend to make their Valpolicella as their Amarone only with less wracking time (6 vs 12 weeks). 8 vines worth of fruit go into making one bottle and despite the hot vintage, this transcends 2017 to reveal something much more captivating. Far better than many an Amarone on the market this is one of my firm favourites.

The Dal Forno Romano estate was established by Romano dal Forno himself in 1983. Romano Dal Forno was immensely influenced by the maestro of Veneto Giuseppe

Quintarelli in converting his own family estate in the Valpolicella DOC region to the forefront of winemaking, to the extent that his wines vie comfortably with Quintarelli’s own fare.

Dal Forno Valpolicella Superiore 2017 opens up with a fragrance of purple flowers, red cherries and dried figs. The attack is dark cherry, marshmallows, roast hazelnuts, baked spices, currants and chocolate ganache, with a mid-bodied softness enlightened by ample layers of more fruit dazzlingly dancing on the palate before ending in a minerally driven clay and gravel finish of graphite, iron fillings, white game and treacly molasses.

Rich flavours of complexity in the tertiaries

even at this stage without detracting from the medley of fruit and fine secondary profile of soothing dry leaves and stems maceration. This slowly evolved in the glass to reveal further depths of caramelized apples, tangerine, crème caramel, sugared almonds - all sweet, tart, dry, and bitter in equal measure.

Luminous and ethereal enough to enjoy on the young side, yet seething depths show a dynamic streak of energetic evolution making this fun to follow as it morphs into something more surreally profound. Curvaceous, sleek, fast-moving yet graceful, this is utterly delightful and one of the most beautiful wines I have ever tasted.

Supplier details: Farsonsdirect has a vast selection of Amarone and Italian wines. In the Dal Forno Romano portfolio there is also Amarone della Valpolicella Classico and Vigna SereRosso Passito Veneto IGT. Farsonsdirect, The Brewery, Mdina Road, B'Kara. Tel 00356 2381 4444. Web farsonsdirect.com

58

VALPOLICELLA REGION

59

THIS IS WINE

Above: Dante Alighieri lived in Verona for several years after his exile, and his son Pietro decided to remain in the area, and in 1353 acquired the Casal dei Ronchi estate in Gargagnago, in the heart of Valpolicella Classica. Winemaking activities began in the 1500s - a tradition which still continues uninterrupted today. After twenty generations, the house and lands belong to the Conti Serego Alighieri family, direct descendants of Italy's Supreme Poet. For more than six centuries, this noble family has been part of the cultural and viticultural history of Valpolicella and of Verona. The historic Serego Alighieri estate. Photography courtesy Masi Agricola.

Masi Serego Alighieri Vaio Armaron Amarone della Valpolicella Classico DOCG 2016 exclusively represented by Attard and Co. Wines

M

asi Serego Alighieri Vaio Armaron Amarone della Valpolicella Classico DOCG 2016 exclusively represented by Attard and Co. Wines The Tenuta Serego Alighieri is located in the heart of the Valpolicella Classico region.

Founded in 1353 by the son of Dante, Italy’s national poet of Inferno fame, Pietro, who settled in the rolling hills on the outskirts of Verona following his father’s exile there for a

number of years. His descendants have been working the land since. The oldest and historically most important winery in the Valpolicella region, now under the umbrage of the Masi group.

This blend is Corvina, Rondinella, and the Serego Alighieri clone of the Molinara grape, aged in cherry-wood casks.

Serego Alighieri’s Vaio Armaron Amarone della Valpolicella Classico 2016 is undergrowth, woody flavours, some floral with tobacco and

cedar in the front, centre and finish. An entry of ripe dark stone fruit plum and black cherry, dark chocolate, anise, coriander, vanilla, cinnamon with a chicory and coffee finale.

Strong rubiesque port-like textures and flavours.

Not yet extremely complex but certainly one of the more generous, feisty and full-bodied Amarones with excellent pedigree and a long aging trajectory ahead - especially with a fantastic year like 2016.

Supplier details: Attard & Co. Wines has a good range of Amarone and Italian wines. In the Masi portfolio there is also Costasera Amarone, Costasera Amarone Classico, Costasera Amarone Riserva, Cantina Privata Boscaini Mazzano Amarone della Valpolicella Classico, and Cantina Privata Boscaini Campolongo Di Torbe Amarone della Valpolicella Classico.

Attard & Co. Wines, Canter House, P. Felicjan Bilocca Str., Marsa.

Tel 00356 2123 7555 (Gozo 00356 2156 4570). Web attardcowines.com

60

VALPOLICELLA REGION

61

COFFEE TABLE BOOKS FOR YOU & FOR GIFTING With visual appeal and diverse content, coffee table books make excellent gifts

Francesco Azopardi (1748 1809) Maltese Classical Composer and Theorist by Dion Buhagiar. In the last few years interest and demand has grown in performing Francesco Azopardi's music by Maltese musicians, European choirs and orchestras.

The Boats of Malta: The Art of the Fishermen by Desmond Morris. This book sets out to record one of the major art forms of the Maltese Islands – the painted fishing boats. Each boat is a work of art.

The Role and Symbolism of Flowers in Maltese Art: Exploring National Floral Depictions by Glorian Micallef-Grimaud. A book that spans centuries of floral depictions in paintings and as decorations on ornamental objects.

Storja Medika ta' Malta.

A Maltese translation of over seven hundred pages of the book Medical History of Malta

by Paul Cassar published in 1964, translated by Godwin Ellul.

info@faraxapublishing.com Faraxa Publishing

Bormla: A Struggling Community by JosAnn Cutajar.

A landmark, mixed methods study in which JosAnn Cutajar presents the current situation of the people of this impoverished, historical, European city in the Maltese Islands.

www.faraxabooks.com faraxabooks

GASTRONOMY “Work as if you were going to die at 100 and live as if you were going to die tomorrow.”

Paul Bocuse

THE INCARNATION OF FRENCH CUISINE

Paul Bocuse (Monsieur PaUL)

the pope of gastronomy Paul Bocuse is a leading figure of French gastronomy. He was “the incarnation of French cuisine” said French President Emmanuel Macron after the death of the famous chef in 2018. In a career spanning nearly five decades, he served as an ambassador for French cuisine while elevating his profession on the global arena. Often referred to as the Father of Nouvelle Cuisine, Bocuse not only pioneered culinary trends but also established the esteemed Bocuse d’Or, recognized as one of the world’s most prestigious cooking competitions. Named “Chef of the Century” by (The French restaurant guide) Gault et Millau and “Pope of Gastronomy” in 1989, Bocuse was one of the earliest chefs to embrace the power of media to shed light on the culinary world, and in so doing, he significantly influenced public perception of chefs and kitchens, leaving an indelible mark on the industry.

Main photography courtesy Restaurant Paul Bocuse.

63

GASTRONOMY

P

aul Bocuse was born in Collonges-au-Mont-d’Or, a small town near Lyon, France, on February 11th 1926. The only son of Georges and Irma Bocuse, he came from a long line of cooks – the Bocuse family had been restaurateurs since 1765. Bocuse’s culinary journey began at a young age, and he honed his skills at several prestigious culinary institutions. His first mentor was Eugénie Brazier – La Mère

Brazier who in 1933 became the first person awarded six Michelin stars, three each at two restaurants: La Mère Brazier in Lyon, and a second, also called La Mère Brazier, outside the city. Eugénie passed on to Bocuse her cooking philosophy, emphasizing product freshness, teaching him many techniques that he later used to create his own unique style. Bocuse later worked under the great Fernand Point at his restuarant La Pyramide, where his father had been an apprentice years before. There, he learned his two cardinal values: simplicity and mastery of cooking methods.

Top left: Black truffle soup VGE. A dish created for the Elysée Palace, on the occasion of the presentation of the title of Chevalier of the Légion d’Honneur to Paul Bocuse by President Valéry Giscard d’Estaing, on February 25, 1975. Bocuse said he was inspired by two recipes, a chicken and beef soup served with grated truffles he had tasted among Ardèche farmers, and a truffle covered with puff pastry – like a “chicken pie” – he had served chef Paul Haeberlin in Alsace (Haeberlin was a French chef and restaurateur, owner of Auberge de l’Ill, a classical French restaurant which continues to be one of the oldest 3-star Michelin establishments in France). Top right: Sea bass in puff pastry crust, with Choron sauce. An emblematic Paul Bocuse dish, thanks to its preparation en croûte, the sea bass retains all its finesse and its exquisite and fragrant taste. Left: Honey from the Monts d’Or Complex – Orange blossom and vanilla whipped cream, orange and thyme confit, all-flower honey caramel, it is all in power and flavours that this dessert reveals its grandeur. Photos Patrick Rougereau, courtesy Restaurant Paul Bocuse.

64

GASTRONOMY

Top: The beating heart of the house, the kitchens. Photo Sebastien Veronese, courtesy Restaurant Paul Bocuse. Left: Lobster quenelle with champagne sauce. The famous quenelle from Paul Bocuse remains as technical as ever. Formerly cooked in salted water, today it is steamed to give the multiple mushrooms and the subtle lobster reduction its uniqueness. Served with a reduced Champagne sauce. Bottom left: Fernand Point Normandy coast sole fillets. A classic by Fernand Point to whom Paul Bocuse pays homage here. The fillet is just cooked, and wrapped in a thin fresh pastry, all topped with a Hollandaise sauce then passed through the salamander to give it that au gratin zabaglione appearance. Below: Bresse Poultry in “Mère Fillioux” bladder – a homage to Paul Bocuse’s visit to “La Mère Brazier”, a poultry truffled under the skin and cooked in a beef bladder. Cut at the table, it then reveals a collection of delicious aromas. The service is carried out in two stages, first with the supremes then the thighs (or vice versa) so that the whole dish is enjoyed hot. Food photography Patrick Rougereau, courtesy Restaurant Paul Bocuse.

66

GASTRONOMY

Top: The crew in the kitchen at Paul Bocuse restaurant.

Right: Paul Bocuse with a Classic French Croquembouche.

Photos courtesy Restaurant Paul Bocuse.

A

visit to Paris, at Lucas Carton, with Chef Gaston Richard, allowed Bocuse to immerse himself in culinary academicism, experiencing haute cuisine as practiced in the capital. Following another stint in 1956 with Fernand Point as Chef GardeManger, Bocuse returned to the family-run L’Auberge du Pont de Collonges, quickly earning its first Michelin star in 1958, the second in 1962, and the third in 1965.

Incredibly, he would hold this title for 53 years until his death in 2018. Bocuse would remain at L’Auberge du Pont de Collonges – Restaurant Paul Bocuse for his entire life, and the restaurant has become an inseparable part of his legacy. Interestingly Bocuse was born and would pass away at the age of 91 in the same room above the restaurant which held three Michelin stars since 1965 – marking one of the lengthiest continuous runs in the guide’s history (it lost its record-breaking 55-year long 3-star rating in the 2020 Michelin Guide, sparking controversy in the French culinary world).

In 1961 Bocuse earned the esteemed title of Meilleur Ouvrier de France (French craftsperson of the year), and when he was made Knight of the Legion of Honour (Chevalier de la Légion d’honneur) in 1975 he named what would become one of his best known dishes, Soupe aux Truffes Noires VGE – Black Truffle Soup VGE – after President Valéry Giscard d’Estaing to mark the occasion.

67

GASTRONOMY

Top and left: Inside the dining rooms on the ground floor at Paul Bocuse Restaurant.

In 1956, Paul Bocuse, just thirty, came to support his father at the family-run L’Auberge du Pont de Collonges, where he quickly earned its first Michelin star in 1958.

Photos courtesy Restaurant Paul Bocuse. Below: The instantly recognizable Paul Bocuse restaurant – the festive facade with its bright raspberry and pistachio colours and its ornaments offer a nod to gastronomy. Photo Arnaud Clerget.

T

he term ‘nouvelle cuisine,’ coined by Henri Gault, aptly described the simple, unpretentious, yet refined dishes that Bocuse crafted for the inaugural Concorde flight in 1969. Consequently, Bocuse emerged as the pioneer of the Nouvelle Cuisine – breaking free from the formal traditions of haute cuisine, Bocuse altered the landscape of fine dining, leaving an indelible mark on its trajectory. Although Bocuse was associated with the rise of nouvelle cuisine, he later dissociated himself from the movement, saying it was simply “not enough on your plate and too much on your bill”.

68

Ta’ Qali, ATD4000 Tel: +356 2141 3550 • Email: info@meridiana.com.mt

www.meridiana.com.mt Meridiana Wine Estate

C O M E V IS IT US FO R A N

unforgettable experience Reservations for winery visits & tastings by email at events@meridiana.com.mt

TRADE ENQUIRIES

Wine & Spirits Merchants

Stadium Street, Gzira, GZR1301 Tel: +356 2133 0447 • Mob: +356 7909 3197 • Email: info@srausi.com

www.srausi.com

GASTRONOMY

Above: Preparing the iconic Sea Bass in a Puff Pastry Crust. Photo courtesy Restaurant Paul Bocuse.

A

t the beginning of the 1980s, Paul Bocuse joined forces with his friends Roger Vergé and Gaston Lenôtre to open the French pavilion called “Chefs de France” in Orlando, in the heart of Walt Disney World. This would see the beginning of Bocuse’s ‘international adventure’ and his name would soon gain fame in other countries like Japan where regarded as a ‘god’ among chefs.

Bocuse’s signature creations, such as the Black Truffle Soup VGE, a luxurious chicken broth with foie gras and a puff pastry crown, or the meticulously crafted red mullet fillet with potato scales, continue to inspire aspiring chefs. His innovative Bresse chicken ‘à la Mére Fillioux’ in homage to his mentor La Mère Brazier – a chicken under the skin and cooked in a beef bladder – carved at table it releases a rush of intense intoxicating aromas.

Bocuse travelled the world making guest appearances and in doing so became one of the first global celebrity chefs, but perhaps 70

his greatest legacy has been to nurture and inspire talent.

Countless numbers of chefs passed through his kitchens becoming Meilleur Ouvrier de France or Michelin starred chefs. In 1987 he created the World Cuisine Competition – the Bocuse d’Or – in Lyon, one of the most prestigious chef competitions – a biennial contest that has become the Olympic games for food. Bocuse himself represented France several times in chef competitions, believing that that competitions help push boundaries, encourage improvement of one’s skills, and unite the chef community. In 1990 he founded the Paul Bocuse Institute with the aim of providing the best possible training, and then in 2004 the Paul Bocuse Foundation in order to transmit his know-how to as many people as possible. Although Chef Paul Bocuse passed away in 2018, his culinary influence and the legacy of L’Auberge du Pont de Collonges continue to be celebrated, and the restaurant remains a culinary institution and a must-visit destination for food enthusiasts from around the world.

GASTRONOMY

BLACK TRUFFLE SOUP ‘VGE’ Black Truffle Soup was created by Chef Paul Bocuse on February 25th 1975 for a banquet organized by President Valéry Giscard d'Estaing and his wife Anne-Aymone at the Élysée Palace, in honour of his admission to the rank of Knight of the Legion of Honour. The soup itself is composed of black truffles, foie gras, beef or poultry, carrots, onions, celery, mushrooms, and of course butter, topped with a glorious crown of puff pastry.

SERVES 4 (a simplified recipe) 4tbsp white vermouth (original recipe uses Noilly Prat) 750 ml strong chicken stock 100g black truffle 200g foie gras or goose liver 100g of a mixture of very finely chopped carrot, onion, celery and mushroom (in equal proportions) sautéed in butter, about 15 minutes 100g cooked chicken breast sea salt black pepper puff pastry cut into 4 rounds (large enough to cover and extend over the sides of the soup bowls, about 1/8 inch thick, roughly 60g each) 1 egg, beaten

72

In four ovenproof soup bowls, distribute white vermouth and consommé, then add thinly sliced truffles, diced foie gras, vegetables, and thinly sliced chicken breast.

Season with salt and pepper. Top bowls with puff pastry rounds, ensuring a secure seal on the edges to encapsulate all the flavours. Brush with beaten egg and bake in a preheated oven at 220C/450°F for 18-20 minutes, until the pastry is puffed and nicely browned. Remove from the oven and serve.

Photography this page Hideyuki Kamon.

Rehydration Drink

A 2.5% body weight loss in water equals a 45% loss in performance.

Perform at your best, Stay Hydrated Available in pharmacies QUE-HYD-MT-0923-3

HEALTH & WELLBEING World Diabetes Day is observed on November 14th each year to raise awareness about diabetes, a chronic disease that affects millions of people globally. Organized by the International Diabetes Federation (IDF) and the World Health Organization (WHO), this day aims to promote diabetes advocacy, education, and prevention. The date was chosen to honor the birthday of Sir Frederick Banting, one of the scientists credited with the discovery of insulin. World Diabetes Day encourages people to unite in addressing the challenges of diabetes, promoting healthier lifestyles, and improving access to care for those living with the condition.

TACKLING TYPE 2 DIABETES

EXCERCISE AND DIABETES TYPE 2 DIABETES: SITTING CAN CAUSE PROBLEMS WITH BLOOD SUGAR LEVELS, SO GET UP AND MOVE

Many people spend large portions of their day sitting, which can cause a range of health problems. But many may not realise that sitting too much can also worsen certain health conditions, such as type 2 diabetes. Research shows that spending too much time sitting can cause problems with blood sugar levels – making it even more important for those with type 2 diabetes to get plenty of physical activity into their day, write Aye Chan Paing and Sebastien Chastin, at Glasgow Caledonian University.

T

ype 2 diabetes causes the level of sugar (glucose) in the blood to become too high. For someone with diabetes, high sugar levels in the blood can cause serious damage to your body, including the heart, kidneys, eyes, feet and nerves. Controlling blood sugar levels is important for avoiding the risk of serious health problems.

Lifestyle changes, such as adjusting diet and physical activity, and diabetes medications, such as metformin or gliptin, are used to lower blood sugar levels. Yet following recommended diets and taking diabetes medications aren’t always effective at controlling blood sugar levels, as our

research found. This shows us there’s a need to re-think diabetes care and management.

As type 2 diabetes can be different for everyone, how well a person controls their blood sugar levels can be influenced by different factors, such as age, gender, activity levels, diet and weight. This makes it important to target new, modifiable lifestyle factors – such as how much time is spent sitting.

Research we’ve done, which looked at 37 adults with type 2 diabetes, found that over two weeks, prolonged sitting was associated with high blood sugar levels. But we also found that when people stood up or walked around between periods of sitting, they had lower blood sugar levels. Other studies have also had similar results.

Our research has also shown that sitting less or breaking up periods of sitting with bouts of activity could be a simple way to manage blood sugar levels – including high sugar levels before and after breakfast, which is a common problem for people with type 2 diabetes. We found that simply walking more often could be beneficial to blood sugar control throughout the day.

In fact, walking every 15 minutes for as little as three minutes each time at a person’s usual pace could be enough to help them control their blood sugar – and could even be as effective as standard diabetes medications. Other research has shown that keeping bouts of sitting shorter than 15 minutes is better for blood sugar levels.

75

HEALTH & WELLBEING WHY DOES EXCERCISE REGULATE BLOOD SUGAR

T

he reason walking – and other types of exercise – are so good for regulating blood sugar is because they make the body’s muscles work. Movement causes muscles to contract, which subsequently starts the mechanisms that allow the sugar in the blood to enter cells and fuel the body. This reduces blood sugar levels as a result.

With many people continuing to spend large portions of their days sitting while

working from home, it’s important for people with type 2 diabetes to stand and walk often. Of course, that is sometimes easier said than done. But even small changes in sitting patterns throughout the day may be beneficial to a person’s blood sugar control. For example, going to the kitchen to get water or make tea can be a great opportunity to walk around for a few minutes. Even standing or walking while taking calls or during meetings can be a good idea.

It’s still important for people with type 2 diabetes to follow the advice of their

Photography this page and overleaf Tevin Trinh.

76

doctor and stick to any special diets or take any medications they’ve been prescribed.

But adding extra movement into their day will not only improve blood sugar control, it may also improve other aspects of health – including heart health and bone density.

Aye Chan Paing is a PhD Candidate, Sedentary Time and Glucose Control in Type 2 Diabetes and Sebastien Chastin is a Professor Health Behaviour Dynamics of People, Places and Systems, at Glasgow Caledonian University. This article first appeared on The Conversation.

DIABETES WORLD DIABETES DAY 2023

DEMENTIA RISK REDUCTION: DIABETES CONTROL The 14th of November is dedicated to World Diabetes Day – a day for raising awareness about the importance of managing the condition that is diabetes. There are now several recognised types of Diabetes, and Malta remains one of the European Union’s countries with the highest numbers of Diabetes cases, as well as mortality rates attributable to Diabetes. Dementia on the other hand, is a condition where disorders of brain function, attributable to several causes, affect a person’s ability to live their normal daily life, including carrying out activities of normal daily living. While multiple physical causes have been demonstrated to lead to dementia, the symptoms may be physical or cognitive, and range from difficulties with memory and thinking to speech issues, emotional difficulties, behavioural changes, and even problems with walking or toileting. Different types of Dementia exist, with Alzheimer’s Dementia being the most common, accounting for about 70% of cases. This year on the 21st of September the world celebrated World Alzheimer’s Day, and this year’s campaign focussed on raising awareness about the risk factors associated with Dementia and how steps may be taken to curb them. One of these was Diabetes. A link between Diabetes, particularly Type 2 Diabetes, and Dementia has now been established, and control of Diabetes has also been shown to improve Dementia incidence in the future, writes Dr Nicole Marie Zerafa, General Practitioner at the Dementia Care Directorate – Active Ageing & Community Care.

Studies have shown that control of Diabetes, and control of blood sugar levels improves cognitive function. Did you know that a daily brisk walk of up to 30 minutes may be enough to improve weight control and cardiovascular reserve, even blood pressure and Diabetes control? And limiting foods to smaller portions of a balanced mix of carbohydrates, proteins and fats allows our body to better control elevations in sugar levels and blood pressure control.

Photography this page Rahul Moharana 78

DIABETES

T

here are several ways Diabetes control has been linked to Dementia. Multiple research projects around the world are currently studying the neurochemical way in which raised sugar levels affect the brain.

Some theories include that high sugar levels around the body trigger an inflammatory response, the same way a cut in the skin does. The body releases numerous chemicals at the site to reduce inflammation, but when done inappropriately, these same chemicals may do more harm than good. The high sugar levels around the body cause this process to occur at multiple sites in the body, including the brain, and this may cause direct damage to the cells of the brain. The damage to brain cells is often irreversible, and this may lead to Dementia.

The same chemicals of inflammation can trigger the brain to produce proteins such as amyloid and tau. These proteins change the brain cell structure. In larger quantities these proteins alter the entire structure of the brain, and with a change in structure comes a change in function. These leads to Dementia, most commonly, Alzheimer’s Dementia.

Prolonged high sugar levels around the body also cause the body to become insulin resistant. This means that the hormone insulin whose function is to decrease the level of sugar in the blood system becomes less effective and exposes multiple organs to higher-than-normal sugar levels over time. Apart from the inflammatory response already mentioned, this causes a change in the cellular pathways of producing energy for our cells to work across various organs. This includes the brain. The brain has been shown in numerous studies to decrease in function of memory, thinking, and overall reasoning when exposed to high sugar levels.

Finally, it must be added that

uncontrolled Diabetes increases an individual’s risk of strokes. Strokes are interruptions in the brain’s blood flow and therefore nutrient administration. Because of its fragile and complex structure, even minimal changes in blood flow to the brain can have catastrophic consequences in terms of brain cell death. This is the mechanism that leads to a type of Dementia called Vascular Dementia.

Moreover, it must be mentioned that while Diabetes on its own may be dangerous if uncontrolled, in association with other conditions its effects may be compounded. Some of these conditions include overweight or obesity, high blood pressure, high blood cholesterol levels, low physical activity, smoking, and increased alcohol consumption.

THE GOOD NEWS

D

espite all this however there is good news; studies have shown that control of Diabetes, and control of blood sugar levels improves cognitive function. This has been shown in both patients who have Diabetes, and others who do not. Furthermore, control of all other factors mentioned – cholesterol levels, blood pressure, quitting smoking, and controlled alcohol consumption – all improve Diabetes control and Dementia individually.

Imagine therefore the compounded effect it could have on both these conditions!

Healthcare professionals are more and more aware of the importance of controlling Diabetes, and research is always being dedicated to finding new and improved ways of doing so, especially to fit into today’s daily full and hurried lifestyle.

Some easier steps that can be taken include the following: A daily brisk walk of up to 30 minutes may be enough to improve an individual’s weight control and cardiovascular reserve,

even blood pressure and Diabetes control.

Limiting the foods we eat to smaller portions of a balanced mix of carbohydrates, proteins and fats allows our body to better control elevations in sugar levels and blood pressure control.

Many measures have been constructed to assist with habits of alcohol consumption and smoking, ranging from medications to psychological therapies and medical devices. Seeking advice from appropriate sources and medical authorities could help find a solution that is tailored to any individual.

Brain exercise keeps the brain active and healthy and stimulates the production of new brain pathways. This activity allows brain function to remain at its optimum and decreases the risk of decline that comes with age. Such exercises include puzzles, crosswords, or sudoku, but even other functions such as communication and social interaction have been shown to protect brain function.

D

iabetes and Dementia are serious conditions individually, and more so when they occur together. The effects they may have on an individual’s physical and mental health are significant. However, by understanding the way they are linked and how they affect the body and mind, it is possible to take measures to make sure the risks they pose are minimised. The simple measures mentioned above assist greatly and if done regularly may ameliorate future risks significantly.

It is always highly recommended that more detailed information about risks, and how to take measures to reduce them including the use of medications, should always be sought from appropriate sources, including speaking to local healthcare professionals such as Specialists in Diabetes and Dementia, doctors, nurses, nutritionists, psychologists, and others.

Special clinics dedicated to Diabetes may be found in both public and private sectors. The public sector ones may be accessed as detailed: https://healthservices.gov.mt/en/MDH/Pages/MDH-Diabetes-and-Endocrine-Centre.aspx The local Dementia helpline 1771 is a helpline that provides advice to Dementia patients and provides information about the multiple services offered by the local Dementia Care Directorate within the Active Ageing and Community Care: aacc.gov.mt

79

ENVIRONMENT “Eight years have passed since I published the Encyclical Letter Laudato Si’, when I wanted to share with all of you, my brothers and sisters of our suffering planet, my heartfelt concerns about the care of our common home. Yet, with the passage of time, I have realized that our responses have not been adequate, while the world in which we live is collapsing and may be nearing the breaking point. In addition to this possibility, it is indubitable that the impact of climate change will increasingly prejudice the lives and families of many persons. We will feel its effects in the areas of healthcare, sources of employment, access to resources, housing, forced migrations, etc.

This is a global social issue and one intimately related to the dignity of human life.”

Pope Francis, Apostolic Exhortation Laudate Deum to all People of Good Will on The Climate Crisis, October 2023.

GOING CARBON NEUTRAL EXPLAINED In the face of escalating climate change concerns, the quest for sustainability has taken center stage across the globe. One of the key strategies in the battle against climate change is the imperative to go carbon neutral. Carbon neutrality, often referred to as achieving a net-zero carbon footprint, involves balancing the amount of greenhouse gases emitted into the atmosphere with an equivalent amount removed or offset. This approach is gaining traction as a crucial step towards mitigating the impacts of climate change and fostering a more sustainable future.

T

he urgency to embrace carbon neutrality is underlined by the escalating threats posed by climate change, including rising global temperatures, extreme weather events, and disruptions to ecosystems. The burning of fossil fuels, deforestation, and industrial processes have significantly contributed to the accumulation of greenhouse gases, particularly carbon dioxide, in the atmosphere. The consequences of unabated emissions are far-reaching, affecting ecosystems, weather patterns, and posing serious risks to global biodiversity.

Going carbon neutral is fundamentally an act of environmental stewardship. By striving for a net-zero carbon footprint, individuals, businesses, and nations take responsibility for their impact on the planet. This commitment involves adopting sustainable practices, reducing

80

emissions through renewable energy sources, and actively engaging in initiatives that sequester or offset carbon.

In essence, carbon neutrality becomes a pledge to safeguard the environment for current and future generations.

Beyond its environmental impact, the transition to carbon neutrality also yields economic and social benefits. Embracing renewable energy sources and sustainable practices often stimulates economic growth by fostering innovation and creating green jobs. Additionally, carbonneutral initiatives enhance corporate responsibility, fostering positive public relations and consumer trust. Socially, the pursuit of carbon neutrality can empower communities, particularly in vulnerable regions, by providing access to cleaner technologies and improving overall resilience to climate-related challenges.

ENVIRONMENT “A healthy ecology is also the result of interaction between human beings and the environment, as occurs in the indigenous cultures and has occurred for centuries in different regions of the earth. Human groupings have often “created” an environment, reshaping it in some way without destroying it or endangering it. The great present-day problem is that the technocratic paradigm has destroyed that healthy and harmonious relationship.”

Pope Francis, Apostolic Exhortation Laudate Deum

A

chieving carbon neutrality requires a collaborative global effort.

Nations, businesses, and individuals must unite in the common goal of reducing emissions and embracing sustainable practices. International agreements, such as the Paris Agreement, highlight the importance of collective action in addressing climate change. Going carbon neutral represents a tangible commitment to these global efforts, signaling a shared responsibility to protect the planet and ensure a sustainable future for all.

82

The imperative of going carbon neutral is undeniable in the face of the escalating climate crisis. As societies grapple with the consequences of unchecked emissions, the transition to a net-zero carbon footprint emerges as a critical strategy for mitigating environmental damage, fostering economic growth, and promoting global cooperation.

Embracing carbon neutrality is not merely a choice but a responsibility – one that holds the key to a sustainable and resilient future for our planet.

Photography this page: Markus Spiske, previous page: Elif Koyuturk.

ENVIRONMENT

84

PROMOTION

THE DRIVE TOWARD CARBON NEUTRALITY IN MALTA

A REVOLUTION IN SUSTAINABLE TRANSPORT In recent years, the global call for environmental sustainability has become more urgent than ever, prompting nations to reassess their carbon footprint and take meaningful steps towards a greener future.

In Malta, the government has recognized the significance of going carbon neutral and has implemented measures to reduce the country's carbon emissions, with a particular focus on the transport sector. As one of the main contributors to greenhouse gas emissions in Malta, the government's initiatives, including the introduction of electric buses and grants for electric vehicles, mark a crucial step toward a more sustainable and environmentally-friendly transportation system, writes the team at Transport Malta.

ELECTRIC BUSES: A GAME-CHANGER FOR MALTA’S PUBLIC TRANSPORT

O

ne of the key initiatives in Malta's push for carbon neutrality is the introduction of 30 new electric buses, representing a substantial investment of over €20 million. These buses, equipped with cutting-edge technology, are set to revolutionize public transportation in the country. Minister for Transport, Infrastructure, and Capital Projects Aaron Farrugia highlighted that each electric bus can travel an average of 300 kilometres on a single charge, ensuring efficient and long-term service.

The decision to add 410 more trips per day on 16 crucial routes demonstrates the government's commitment to enhancing connectivity while simultaneously reducing the carbon footprint. The versatile layout of these electric buses caters to a diverse range of passenger needs, promising an improved travel experience with reduced noise and emissions by approximately 70% compared to traditional non-electric buses.

ELECTRIFICATION OF THE PUBLIC TRANSPORT FLEET

A

critical aspect of the electric bus initiative is the establishment of a charging hub at Floriana Park and Ride. This strategic infrastructure allows buses to be charged in just two hours, ensuring operational efficiency at the highest level. Looking ahead, the government plans to electrify an average of 100 buses annually by 2025, with an additional investment exceeding €30 million. Collaborative efforts with operators are underway to evaluate and enhance the efficiency and reliability of the public transport service further.

GOVERNMENT INCENTIVES FOR ELECTRIC VEHICLES

R

ecognizing the importance of individual contributions to the reduction of carbon emissions, the Maltese government is incentivizing the transition to electric vehicles. Grants are being offered to facilitate the purchase of electric vehicles, encouraging citizens to make more environmentally conscious choices. This move not only aligns with Malta's commitment to carbon neutrality but also fosters a culture of sustainable mobility among its citizens.

PILOT PROJECTS AND HOLISTIC ALTERNATIVES

I

n addition to the electric buses, the government is launching a pilot project featuring electric minibuses on routes with low demand and in village cores. This innovative approach aims to test the feasibility

of electric minibuses as passenger carriers, providing valuable insights for potential future expansions. Minister Aaron Farrugia emphasized the government's dedication to investing in alternative mobility, emphasizing the importance of public transport in achieving a balanced and sustainable approach to mobility.

Malta's journey toward carbon neutrality is gaining momentum, with the transport sector at the forefront of these transformative changes.

The introduction of electric buses, grants for electric vehicles, and the establishment of charging infrastructure all contribute to the nation's commitment to a greener, more sustainable future. As Malta continues to invest in alternative mobility and seeks practical alternatives to personal vehicles, these initiatives are not only addressing the immediate need for reduced carbon emissions but are laying the foundation for a more sustainable and environmentally conscious transportation system.

85

BAKING “You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.”

Julia Child

CLASSICS

NORTH AMERICAN WEEKEND BAKES

Peanut butter cookies and banana bread are quick to make and require minimal ingredients and time in the oven – perfect for quick weekend bakes.

Photography Priscilla Du Preez.

PEANUT BUTTER COOKIES Peanut butter cookies are a beloved and enduring classic in North American baking traditions.

Using simple ingredients, they can be easily customised by adding chocolate chips or nuts.

1/2cup butter, softened 1/2cup granulated sugar 1/2cup packed brown sugar 1 large egg 1tspn vanilla extract 1/2cup peanut butter 1 1/4cups all-purpose flour 1/2tspn baking powder 1/2tspn baking soda 1/2tspn salt

Preheat oven to 180C and line baking sheets with parchment paper. In a large bowl, beat together softened butter, granulated sugar, and brown sugar until light and fluffy. Add egg, vanilla extract and peanut butter until well combined.

In a separate bowl, mix flour, baking powder, baking soda, and salt. Gradually add to wet ingredients until just combined. Be careful not to overmix. Scoop out rounded tablespoons of dough and roll them into balls. Place on baking sheets, 2 inches apart. Use a fork to flatten slightly with a crisscross pattern.

Bake 9-10 minutes or until edges are golden brown. The centres may still be soft but will firm up as they cool. Allow to cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.

87

BAKING

BANANA BREAD Banana bread's moist and tender texture, combined with the sweet aroma of ripe bananas, makes it a comforting and nostalgic food. Banana bread is a versatile recipe that allows for variations such as the addition of nuts, chocolate chips, or spices.

1 cup mashed ripe bananas (2 medium) 1/2 cup butter, melted 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup brown sugar 2 eggs, beaten 1/3 cup milk 1 teaspoon vanilla extract 2 cups all-purpose flour 1/2 cup chopped nuts, walnuts or pecans, if desired 1/2 cup chocolate chips, if desired

Preheat oven to 175C. Grease a 4x8 inch (10x20 cm) loaf pan. In a mixing bowl, stir melted butter into mashed bananas. Add baking soda and salt, mix well. Add brown sugar, beaten egg, milk, and vanilla extract. Mix until well combined. Gradually add flour, stirring just until combined. If adding nuts or chocolate chips, fold in at this point. Pour batter into greased loaf pan. Bake for 50 to 60 minutes or until a toothpick inserted into centre comes out clean or with a few moist crumbs. When the loaf is fully baked, the top should crack. Allow to cool in pan for about 5-10 minutes before transferring it to a wire rack to cool completely.

88

COCKTAILS “I'm not intelligent. I'm not arrogant. I'm just like the people who read my books. I used to have a jazz club, and I made the cocktails and I made the sandwiches. I didn't want to become a writer – it just happened.”

Haruki Murakami

Siesta Cocktail Campari, an Italian amaro, is easily recognizable by its vibrant jewel-toned red hue. Invented in 1860 by Gaspare Campari in Novara as an aperitif designed to whet the appetite before a meal, Campari offers a unique blend of bitterness, fruitiness, and spiciness. Infused with a secret combination of herbs and fruits, including cherry, clove, cinnamon, and orange peel, it presents a complex flavour profile which is perfect for cocktails. Campari is a key ingredient in classic cocktails like the Negroni, the Americano and refreshing Campari Spritz, and it's profile is perfect for modern concoctions too. Photography Maria Georgieva.

T

he Siesta cocktail, a contemporary mix crafted with tequila, Campari, grapefruit juice, and lime juice, was created in 2006 by New York mixologist Katie Stipe. It's a sort of Hemingway Daiquiri meets a Margarita, incorporating the vibrant flavors of grapefruit and lime.

1 1/2 ounces blanco tequila 1/2 ounce grapefruit juice, freshly squeezed 3/4 ounce lime juice, freshly squeezed 3/4 ounce simple syrup 1/4 ounce Campari citrus peel or tropical fruit slice for garnish Combine all ingredients in a cocktail shaker and shake vigorously with ice until thoroughly chilled. Strain through a fine-mesh strainer into a pre-chilled cocktail glass. Finish by garnishing with a twist of grapefruit peel or a fine slice of tropical fruit.

90

SANTA’S WORKSHOP Ta’ Dbieġi Crafts Village, Għarb, Gozo 9 December 2023 // 10:00h-17:00h Take the train to the Artisan Village, book a workshop with the artisans, and explore the village during Santa's Treasure Hunt!

Enjoy many other fun activities for all the family, and get your picture with Santa too!

Follow our Facebook page for more updates: www.facebook.com/maltacrafts

MORE INFO & BOOKINGS

#ChooseLocal