TML THE MEDITERRANEAN LIFESTYLE
SPRING 2019 ISSUE 2
E d i t o r s No t e
pring has sprung on the isle of Mallorca where we are writing and enjoying the view from our window. Spring is a magical time with new opportunities lying around every corner and with only a limited time to take it all in. January and February on Mallorca aren’t always the postcard months. Fresh breezes combined with the highest humidity level reminds us from time to time of the harsher Northern European climate. But now the nature awakes, flowers blossom, the days get longer and the weather encourages us to spend more time outside than in. The scent of orange trees and Jasmine fills the air and the additional hours of sunshine recharge our empty winter batteries. While waiting for the summer to begin, we enjoy our beloved coffee on the terraces of our favourite cafés. Springtime certainly gives you a lift. Maybe you have already heard that the Mediterranean Diet is has been awarded the number one diet in 2019! We are excited to have the award-winning chef and Mediterranean advocate Amy Riolo and Dr. Sam Pappas, explain the benefits of the healthy diet and lifestyle in our FOOD section. This issue also spotlights new experiences and awesome weekend getaways. If you’re planning to travel, consider a tour to Italy or discover Greek cuisine throughout the Greek islands. Looking towards even warmer days in the coming months we’ve got some great tips on choosing the right summer getaway for you. With this issue, The Mediterranean Lifestyle also welcomes the second part of Lenka Khamri and her Tunisian Insights, as well as another interview by People of the Mediterranean. Our columnist Marcia Barrington has prepared an amazing fresh new spring recipe that we just cannot wait to try. We are truly grateful to all our loyal partners, contributors old and new who have joined The Mediterranean Lifestyle team. We do hope you will enjoy this small glimpse of the many wonderful aspects of the Mediterranean. Its truly an amazing region and we hope you will visit soon. Keep reading and please share our Magazine with all your friends and family!
M e l i s a & E l e n a Ko y u n s e v e n
166 130 106
C ONT ENT S 2 Editors Note
L I FE STYL E 10 Las Fallas Festival 14 The Magic of the Mediterranean FO OD 18 The Mediterranean Diet 24 Natura Rodos 28 Oliva Verde 32 Aegean Herbs 36 Carob in Crete R E CI PE S 42 Squid and Chorizo with Black Rice, Valencian Orange & Mint 44 Stuffed Eggplants with Chickpeas & Carob Syrup 46 Casarecce with Pistachio-Ramp Pesto & Ruby Shrimp 48 Black Eyed Bean Stew 50 The Mediterranean Lifestyle Cook Book HOM E & GA R DEN 54 mèzë Mediterraneum 58 Pekminimal PE OPL E 62 Santi Taura 68 Sierra Busch 72 Amy Riolo 74 Series: People of the Mediterranean
FA SH ION & BE AUTY 84 Nude Botanicals 86 Maravillas Bags 90 Opuntia Luxury Oils 92 FOS Studio TR AVEL 98 Morocco 104 Corse Helicoptere 106 Indigo Gazelle Tours 112 Creative Edge Travel 116 Italia Delight 120 The Hellenic Odyssey 126 Istria Yoga Holiday 130 Montours Travel Agency 136 Gourmet Days 140 Taste Hopping 144 UNCOVR Travel 148 Granada and the Alhambra 158 Series: Tunisia - Hammamet NATUR E 164 Justin Alexander Brewer 166 The Mediterranean People Organisation 170 Seabin Project SPORT 1 78 Th e B e s t G o lf S p as
COVER PHOTO BY Elena Koyunseven PUBLISHER & EDITOR Elena & Melisa Koyunseven
DISCOVER. EXPLORE. EXPERIENCE.
CONTRIBUTORS Ricardo Regueiro Martinez Lenka Khamri Caromeli Justin Alexander Brewer Reema Islam Amy Riolo & Dr. Pappas PHOTOGRAPHERS/PHOTO CREDITS Elena Koyunseven Philip Kirwan Oldways Preservation and Exchange Trust Coke Bartrina Federico Gutierrez Srdjan Popovicc Naomi Koelemans Annie Spratt Jason Brisco Vaida Tamosaukaite Dimitrie Stanescu Khalid Bouhmouch Mariano Colombotto Isak Gundrosen Richard Segal Mari Isiemini Eiliv-Sonas Aceron Todd Quackenbush COPYRIGHT ©The Mediterranean Lifestyle All rights reserved. Opinions expressed in TML are those of the authors, and do not necessarily reflect the view of the publisher or advertiser. We cannot accept any responsibility for any mistake in this magazine. No part may be reproduced without the consent from the publishers. For re-production request send an email to: firstname.lastname@example.org ADVERTISING/SPONSORSHIP/COOPERATIONS email@example.com PUBLISHED BY The Mediterranean Lifestyle Calle Fábrica 11 07013 Santa Catalina Palma de Mallorca
OPUNTIA OIL Luxury Oils
THE RAW BEAUTY OF THE MEDITERRANEAN www.opuntialuxuryoils.com
F E S T I VA L B U R N , B A BY, B U R N ! GUNPOWDER RUNS THROUGH THE VEINS OF VALENCIANS SO WE DON’T NEED MUCH OF AN EXCUSE TO SET OFF FIREWORKS BUT IN MARCH OUR OBSESSION CULMINATES DURING LAS FALLAS FESTIVAL AND ALL HELL BREAKS LOOSE
BY RICARDO REGUEIRO MARTINEZ WHAT IS IT? Las Fallas, in honour of San José (St. Joseph) patron of carpenters, is an explosive festival centered on hundreds of monuments erected in the middle of streets throughout the whole city. These monuments which often tower high above buildings are satirical representations of things that have happened in the year. On the final night they are set on fire. Tourists often lament the burning of these monuments because they just can’t get their head around the destruction of these beautiful (and costly) works of art but they miss the point of Las Fallas: the fire acts as a purification of the bad things that have happened. It’s kind of an out with the old and in with the new attitude.
WHEN IS IT? Las Fallas is inaugurated on the last Sunday of February in an event known as La Cridà and ends on the night of 19th March. The main nonstop party days are 15th – 19th March.
WHAT HAPPENS? Daily Mascletàs Mascletàs are similar to firework displays but they are done during the day and the protagonist is deafening sound instead of light and colour. Mascletàs are made up of masclets (a heavy duty type of firecracker) which are tied on to strings and set off every day at 2pm at Plaza del Ayuntamiento (City Hall Square) from 1st March – 19th March.
La Plantà On the 15th March, all 391 Falla Commissions need to transport their Fallas to their locations and set them up. It is often overlooked but it is fascinating to see trucks with pieces of the fallas going through the city and watching them piece it all together while the artists give their final touches of paint in situ. Street Lights Every Falla Commission will illuminate the streets around their Falla monument. The most elaborate and famous ones are in a neighbourhood called Ruzafa. Street Parties On 15th – 19th March every Falla Commission will have a party at their marquee but these are private member events so don’t walk into a marquee uninvited. However, there are also many live music events and open-air DJs for all. La Ofrenda - Flower Offering At Plaza de la Virgen (Virgin Square), a huge wooden platform is erected with the head of the patroness of Valencia on top. Members of all the Falla Commissions parade the streets of Valencia and come to offer bunches of flowers to the Virgen. These flowers are then interwoven on the wooden platform to create a different flower pattern every year. This is the only monument that isn’t burnt to a crisp.
Cavalcada del Foc - Fire Parade While the Flower Offering is a religious parade, you could say that la Cavalcada del Foc is more of a pagan affair where men in devil masks run up and down the street throwing firecrackers and sparks fly into the crowd. Firework Displays There are public firework displays every night from 15th March – 18th March in the old river bed. The best is La Nit del Foc (The Night of Fire) on the 18th which is the most impressive firework display of Fallas. L’Alba - The Dawn This is an old tradition that was revived a few years ago whereby different Fallas around Valencia set of a fireworks battery to mark the Plantà and the official start of the main days of Fallas. Fireworks will light up dawn! Cremà This is culmination of Fallas when all 782 falla monuments are burnt down and many Falleros cry with emotion. If you could see Valencia from above, it would look like the whole city is on fire. Food Don’t miss out on the quintessential Fallas food, Buñuelos de Calabaza (Pumpkin Fritters) dunked into hot chocolate and churros. And if you dont want to go hardcore, look out for Figues Albardaes (dried figs encased in buñuelo batter and deep fried).
VENTURE AWAY FROM THE HISTORIC CENTRE If you prefer to experience a more intimate falla experience, I’d recommend going to one of the Fallas outside the city centre where there are less people. The grandiosity of the Fallas are not as spectacular but you get to experience it all without the overwhelming crowds of tourists and you can be closer to the mascletàs and cremàs. To find out exactly what’s going on plus insider tips feel free to visit my blog on: www.bealocalvalencia.wordpress.com
THE MAGIC OF THE M
BY CAROLENE MÉLI
never really grew up feeling connected to anywhere in particular. I was born in New Zealand and raised in Australia, yet neither ever really felt like home. Maybe it has something to do with the fact that my roots extend to the ends of the earth and back - my father is French, my mother is Kiwi, my grandmother is Spanish and my surname is Maltese. Even now, after having been to 37 different countries, I have never truly found home. My soul is nomadic and I feel like it cheekily spurs me on as I search, knowing full well that my longing for connection may never be satisfied. Yet it is a soul that is also extremely cunning and continuously nudges me when I get close. Amongst all of the aimless wandering, there is in fact one part of the world that I keep returning to, one place that keeps calling me back and that place is the Mediterranean. My love for the Mediterranean runs deep. Oh, the experiences I
have had here! I have sat on the water’s edge in Villefranche devouring the most perfect brioche. I have traced my heritage in Malta and have eaten the most exquisite homegrown food in Sicily. I have gazed out at Morocco from the Strait of Gibraltar wondering if it is indeed as magical as it seems in my dreams. I have found the most idyllic, hidden beach in Corsica and have met the kindest, most authentic people in Greece. I have melted into a complete state of relaxation in a decadent Hammam in Malaga and have walked endlessly along the beautiful, ocean esplanade in Barcelona. All of these things, all of these experiences make me fall in love with the Mediterranean over and over again. This ‘sea in the middle of the earth’ (as they once called it) connects so many beautiful cultures and people. I often find myself contemplating its history - the Egyptian
the Romans and the Greeks to name a few and I remember with such fondness those whom I have met along my travels. The confluence of cultures is just magical. I say it again and again. Whenever I am anywhere near the Mediterranean Sea - whether it be the Côte d’Azur, the Greek Islands, Malta or the Amalfi Coast, I just feel different. I don’t exactly know how to explain it. I guess I feel lighter, happier, more at peace. I feel it so much so that when I am anywhere else in the world, I immediately long to return to that warm, Mediterranean sunshine and glistening sea. And you know what? I am pretty sure that it is my soul telling me that I am home.
Carolene MĂŠli For the past 10 years Carolene has lived all over the world working for international companies such as Cirque du Soleil and lululemon athletica. Her entrepreneurial spirit allows her to be quite nomadic in nature and she can easily set up wherever a great opportunity presents itself. Her work focuses predominantly on people development and travel and you can find out more about her over at her website and blog.
KALLAS ST. & G . CO TRADITIONAL PRODUCTS
Ano Kalamonas 85101 Rhodes Greece
T: +302241082238 M: +306972259436
THE MEDITERRANEAN DIET THE BEST DIET OF 2019
BY AMY RIOLO AND DR. SAM PAPPAS
he ancient Greek philosopher Hippocrates often stressed the importance of both lifestyle and diet in order to obtain what he referred to as “positive health.” He stated; “But eating alone is not enough for health. There must also be exercise, of which the effects must likewise be known.” He also stressed the importance of seasonality and the weather, as well as people’s age and home life. The tenants of the Mediterranean lifestyle have been used to heal the body for millennia, but modern culture does not always take advantage of this knowledge. An unhealthy diet is the leading risk factor for death, causing more than 500,000 U.S. deaths in 2016, according to a new study. As a result, many people are looking for “new” ways not only to heal themselves, but also prevent illness while enjoying their food at the same time. The Mediterranean “diet” is the perfect solution for many reasons. It is known as the healthiest in the world because it is not truly a diet, but rather a lifestyle that prescribes a lot of what we should eat, and a little of what we shouldn’t, along with shared physical and social activi-
ties. Daily walks followed by contemplating the cosmos are ancient rituals that have a positive impact on our health. These easy and free practices are still enjoyed in the Mediterranean region, and should be implemented by those seeking well-being. Oldways, a nonprofit food and nutrition education organization that created the Mediterranean Diet Pyramid, refers to the Mediterranean diet as “the gold standard eating pattern that promotes lifelong good health.” The base of the Pyramid shows the importance Mediterranean cultures place on enjoying meals with others and being physically active. Regardless of religion, ethnicity, or language, the people of the Mediterranean region share a common desire to spend time eating and socializing with friends. In the Muslim countries of the Mediterranean region, there are even prophetic sayings encouraging believers to choose who they eat with before they decide what to eat. Even in antiquity, the Greek philosopher Epicurus said “We should look for someone to eat and drink with before we look for something to eat or drink.”
The Mediterranean diet is a “modern” eating plan based upon the age-old traditional diet and lifestyle of the countries bordering the Mediterranean Sea. Best of all, while many of the recipes, ingredients, and traditions celebrated in the Mediterranean diet have been around for centuries, they are easily adaptable into today’s busy lifestyle and suitable for modern palates. There are no fads, special “diet” foods, or modern technology needed to achieve successful results. There are no formulas, exchanges, or point systems to master. Best of all, you don’t need a nutrition label to determine what fits into the lifestyle. Centered on healthful, whole foods eaten in moderation, sticking to the Mediterranean diet becomes second nature.
FOOD TML Magazine
Photo by Oldways Preservation and Exchange Trust
One glance at the Mediterranean Diet Pyramid reveals the majority of items that should be eaten or practiced at the wider, bottom portion of the triangle. The items that should be eaten sparingly appear at the top. All you need to do to successfully follow the Mediterranean diet is switch your mentality to traditional means of preparing and eating natural, whole foods, getting regular physical activity, and making a commitment to prepare and eat foods in community whenever possible. The term “diet,” however, is a misnomer as evidenced by deeper meaning of its origin from the Greek word dieta. A more appropriate definition of the original Greek would best describe this as a way of life; encompassing such areas of importance as the quality of food, eating with others, nothing in excess, the rhythm of the day, and important religious and spiritual tenets such as fasting. Technically the Mediterranean Diet is the diet of the olive growing regions of the Mediterranean Sea which was first described in the late 1950s/early 1960s by American scientists to explain the diet of post-World War II Greece, specifically the island of Crete, and Southern Italy, with extension to other countries in the region. The traditional Mediterranean Diet is the heritage resulting from Millennia of exchanges within the Mediterranean basin region that has defined and characterized the eating habits of the countries in those regions until the mid- twentieth century. It is thus not surprising that we have come to find research that such a dietary approach is able to assist those with impaired metabolism and diabetes as well as heart disease, hypertension, cognitive impairments, and other issues. There has been compelling evidence that the Mediterranean Diet and its components are associated with reductions in metabolic syndrome features and that such a diet prevents both the occurrence of diabetes and its complications. Perhaps even more importantly there has been no negative study reported thus far. Although there is research supporting other dietary approaches to help with diabetes such as a low carbohydrate or vegetarian based diet, it is my opinion that a Mediterranean type diet is the ideal place to begin. It shares with all successful nutritional plans the absence of processed and artificial ingredients; is easily reproducible as it is associated with benefits to populations throughout a vast geographic and cultural landscape including not only the Mediterranean basin and the Middle East but encompassing
Northern Europe, the United States, and parts of Asia; has a very high compliance rate because it is enjoyable, an area deemphasized in most diets; encompasses a balance of the whole spectrum of macronutrients and includes at its core healthy fats, which have been unnecessarily minimized and vilified for far too long; is abundant in bioprotective micronutrients such as vitamins, minerals, and antioxidants which are critical to optimal health; is easily customizable so that macro nutrients such as carbohydrates, proteins, and fats can be altered based on personal needs and goals (for example there is exciting research that a lower carbohydrate Mediterranean Diet is effective for weight loss and improving markers of dysfunctional metabolism); and when expressed in its most traditional origins is enjoyed with others in a relaxing setting.
Another fantastic benefit of the Mediterranean lifestyle is that it offers different eating plans for different types of people – there is no “one size fits all diet.” The Mediterranean “diet” allows each adherent to choose the type and balance of nutrients that they need. It also enables people to choose from types of foods that are seasonal and local in their area. Plant-based foods such as fresh, seasonal produce, beans, legumes, nuts and seeds, good-quality extra-virgin olive oil, fish and seafood, dairy and poultry, and on occasion – meats and sweets can all be enjoyed by those who choose to follow a Mediterranean eating plan.
Many people who live outside of the region ask us how they can incorporate some Mediterranean-style habits into their busy, modern lifestyles. Here’s what we recommend: -Getting outdoors as often as possible and partake in the bountifulness of nature. -Push the pause button routinely and engage in a contemplative state away from the noise and complexity of modernity. We highly recommend intermittent periods of silence, simplicity, and solitude. There are many types of short, effective meditations that are available for free online. -Engage and connect with others, it’s good for lowering your stress hormones and for improving one’s outlook. -Assess how your social surroundings are effecting your health philosophy. Recent studies point to the fact that you are more apt to gain weight if your friend or colleague is overweight than if your parents had a weight problem.
ABOUT CHEF AMY RIOLO AND DR. SAM PAPPAS Chef Amy Riolo and Dr. Sam Pappas have teamed up to offer the latest culinary and medical inspirations to live and eat with pleasure and health. Through public forums, panel discussions, webinars, a Facebook Live series, cooking classes, and workshops, they teach the tenants of the Mediterranean Diet along with the tips and techniques needed to fit them into a busy lifestyle.
ABOUT DR. PAPPAS Dr. Sam Pappas is a board-certified physician in Internal Medicine. He completed medical school at Pennsylvania State College of Medicine and training (including a year as Chief Resident) at Case Western Reserve University/University Hospital in Cleveland, Ohio. He has been selected as a Top Doctor in the Washingtonian Magazine, Northern Virginia Magazine, and Washington Consumers Checkbook and has been in practice for over 15 years in a variety of positions including roles as a clinician, educator, and private practice physician. He is a member of the Institute of Functional Medicine (IFM), the American Academy of Anti-Aging Medicine (A4M), and Metabolic Medical Institute (MMI), transformative health care organizations that seek to shift the paradigm from organ-based diseases to functional dynamic systems. ABOUT AMY RIOLO As an award – winning, best-selling, author, chef, television personality, cuisine and culture expert, and educator, Amy Riolo is known for sharing history, culture, and nutrition through global cuisine. A graduate of Cornell University, Amy is one of the world’s foremost experts on culinary culture. Amy is a food historian, culinary anthropologist and Mediterranean Dietadvocate who makes frequent appearances on numerous television and radio programs both in the United States and abroad, including Fox TV, ABC, CBS, NBC, The Hallmark Channel, Nile TV, The Travel Channel, Martha Stewart Living Radio, and Abu Dhabi Television. She also created and appeared weekly in ninety second cooking videos entitled “Culture of Cuisine” which air on nationally syndicated news shows on 28 different channels across the United States, totaling a reach of over 300 million people. One of her videos reached a record of four million hits.
EXERCISE Exercise is an extremely important factor in the Mediterranean lifestyle, and it keeps people healthy. Nightly walks with family and friends, more walking due to limited parking, and the abundance of stairs promote an active lifestyle all over the region. In the U.S., we definitely need to be more creative in order to achieve healthy weights. We need 30–60 minutes of exercise most days to compensate for our sedentary lifestyle. WAYS TO INCORPORATE EXERCISE ARE TO: • Play a team sport. • Garden. • Take the stairs and walk whenever possible. • Take walks after meals. • Sign up for exercise and/or dance classes. • Meet friends and relatives at parks, gyms, sports meets, or lessons, rather than at restaurants. • Invite people to walk and window shop while catching up instead of sitting down and talking. • Cook your own meals! Shopping for produce at markets, going grocery shopping, preparing food, and cooking are great ways to burn additional calories. IN THE KITCHEN, WE RECOMMEND: 1. ANALYZE YOUR SITUATION • Make a list of budget and time concerns in terms of diet and food preparation. • List health, personal, and family goals for nutrition and lifestyle. • With your list of desired outcomes in hand, look at a work schedule that also contains family events and socializing. • Find “pockets” of time to plan meals, grocery shop, and prepare meals. 2. ORGANIZE YOUR TIME • Decide which pockets of time you will use to prepare food. • Make healthy meals in advance and refrigerate or freeze them for times when you can’t cook. • Use socializing time as cooking, shopping, or prep time—invite friends and family over for a healthy meal or picnic. • Meet at each other’s homes and prepare food together. • Delegate food shopping and prepping tasks to friends and family. • Make food shopping and farmer’s markets an activity to be enjoyed with others. 3. DEVELOP A GOOD PANTRY • Our ancestors knew best when they stocked pantries – no longer a necessity, having healthful staples on hand will make cooking your own meals easier.
MEAL PLANNING 1. PLAN MEALS WISELY • Before you go to sleep each night, take some time to decide what you will eat the following day. • Make sure you have the necessary ingredients. • If you work outside of the home, plan on making lunch in advance. • Bring healthful snacks with you wherever you go to avoid eating junk food. • Save time and money by being your own personal chef! 2. BREAKFAST • If your mornings are hurried, keep plenty of low-fat yogurt, whole grain cereal, soy nuts, part-skim cheeses, low-fat cereal bars, and fresh fruit on hand. • Make sure that you start your day with the proper nutrients, and don’t skip meals. 3. LUNCH • One of the easiest ways to make lunch is to bring leftovers from the previous night’s meal. If the nightly meal was wholesome and healthy, you don’t have to think about making something separate for lunch. Try making extra at dinner for this purpose. • If you don’t like the idea of eating the same thing two days in a row, freeze large batches of soups and stews in individual portions and defrost them daily to have for lunch. • Pack salads in individual serving-size containers with dressings on the side to bring to work with soups and stews. • For days when you can’t bring lunch, keep your own homemade “menu” of tasty and healthful lunch items from nearby stores or cafes. 4. DINNER • Plan weekday dinners on the weekend beforehand. • Use time over the weekend to begin prepping and preparing meals to cut down on time spent preparing meals after work. • Choose dishes that are quick, satisfying, and healthful to make during the week. 5. SPECIAL OCCASIONS This is your chance to really get creative and have fun! • Enjoy the process of creating a delicious seasonal menu for family and friends. • Make breads and baked goods up to a month in advance and store them in the freezer. • Indulge in preparing recipes that you normally do not have the time to make. • Periodically, make your favorite special- occasion meals for everyday dining
NATURA RODOS EXTRA VIRGIN OLIVE OIL UNIQUE AND PRECIOUS LIKE NATURE ITSELF NATURA RODOS is a local business in Kalamonas in Rhodes, Greece, near the Valley of the Butterflies. It is an evolution of Kallasâ€™ family earlier occupation in the primary sector (dating from 1959), the operation of traditional cold pressed oil mill, which produced extra virgin olive oil in the village of Theologos in Rhodes.
he love and passion that emerged in these decades of mill operation has created the ambition to promote Rhodian extra virgin olive oil in and out of Greece. The aim of NATURA RODOS is the production, circulation and distribution of the product in named form to the local and international market. So, at the end of the Î„90s, the Kallas family launched the standardization process and promotion of extra virgin olive oil, which now can be found in selected outlets on the island. Today the business is run by Stavros and George Kallas, sons of the founder of the first oil mill Savvas Kallas and are devoted to the production and trading of supreme quality extra virgin olive oil.
"We chose the best local varieties of the olive oil to guarantee the excellent quality of the product. We cultivate olive trees that belong to the Koroneiki variety, but also to an Italian variety which was brought to the island by the Italians in the beginning of the 20 th century. Our trees grow very close to the famous and well protected region of the Valley of the Butterflies in Theologos, Rhodes. We also realized that a good product is just as important as its proper promotion. For this reason, we invested a lot of effort in the packaging of our product, which can be found in many forms and quantities. The price of the olive oil is really customer-friendly, but at the same time its top quality is not affected.â€?
Extra virgin olive oil, cold pressed with very low acitity. Fresh and full aroma.
Unique extra virgin olive oil with extremely low acidity. Complex taste with moderate bitter and spicy tones.
Extra virgin olive oil by organic farming certified olive trees. Fresh, full bodied with robust taste.
Keeping in mind the primary role of olive oil towards a balanced and healthy diet and complying to the principles of the Mediterranean diet, since it contains in abundancy nutrients such as vitamins and antioxidants. Last but not least, in 2018 Natura Rodos Extra Virgin Olive Oil was awarded the â€œGreat Tasteâ€? award in London.
"Our team at Olivaverde are passionate about fine artisan produced extra virgin olive oil, and we have a deep respect for the producers and farmers in the Mediterranean region who are responsible for producing one of lifeâ€™s true pleasures."
THE MEDITERRANEAN REGION OLIVE OIL F R O M I TA LY A N D T H E MEDITERRANEAN REGION
live oil is one of the treasures of the Mediterranean region and all of our team share my love of fine extra virgin olive oil and we are all thankful that we are involved with the fantastic producers, the wonderful olive oils and the many countries that we visited over the past few years. I had been visiting family in Malta since a child and over those many years had come to love the Mediterranean region, its people, their lifestyle and diet. Working and visiting Italy as an adult I had built up close friendships and business relationships with fantastic artisan olive oil and wine producers in the beautiful and relatively unknown Marche region of eastern Italy where I have a base. The olive oil producers passion for their superb extra virgin olive oils, their dedication and hard work that goes into producing fine oils of the highest quality were an inspiration to me to set up a business that would concentrate on promoting both them and their fantastic olive oils to a wider public across Europe. So ten years ago I set out to import and promote artisan produced olive oils from across the Mediterranean region, initially mainly Italian olive oils and where possible only oils that were made by organic or biodynamic means of production.
When we set up Olivaverde over ten years ago we had no idea if the idea of supplying artisan produced olive oils would prove popular, we really loved them but would the consumer? The majority of the extra virgin olive oils we imported at that time in to the UK and Ireland were all extra virgin olive oils which were comprised of a blend of several different olive varieties, but as our knowledge and expertise grew we also became increasingly interested in single variety olive oils which are known as monovarietal olive oils. Even today these monovarietal olive oils are still only not well known about by consumers but in the last few years they have started to gain popularity as they have such distinct flavours and aromas, and for some time we have been working hard to promote these fantastic monovarietal olive oils to our clients and other consumers. All the team are pleased that over the years we have been able to build up a loyal and enthusiastic group of clients and customers many of whom have become close friends, and because of this special and close relationship each year we try to offer them several new olive oils to sample, and we spend much time trying to track down unusual olive oils with a great story to go with them. Olivaverde are always looking to increase the range of artisan produced olive oils we can offer and this year we are really happy to have been approached by a small producer from Algeria and we will be following up this contact later this year. Over the years we have worked with and are still working with a wide variety of olive oil producers in several countries in the Mediterranean region, these include Tasting Sicily who is also our partner at the new Mediterranean olive oil academy and who are based near Catania in Sicily, Oleificio Silvestri Rosina in Marche Italy, MS Exports of Cyprus, Olio Poldo
in Marche Italy, Minoan trace from Crete, Soprano olive oil from Trapani in Sicily, Ta Matti from Malta, and with another ten olive oil producers from Umbria, Spain and Tunisia. Our retail and private clients in the UK are mainly in London and Cambridge, in Ireland they are found in Dublin and Cork, we also currently supply many well known delicatessen in these cities as well as some larger stores in central London. As well as purely business clients we also have a large database of private clients and also supply event and festival specialists. As Olivaverde and Slow Food Mediterranean are part of the wider Slow Food network we also work closely with Slow Food groups across Europe and with the prestigious Borough Market in London. The Olivaverde team really love working with our clients and interested consumers ,and some year ago we believed that it would prove popular to be able to offer olive oil appreciation classes in London and Cambridge, also specialist tours to meet producers and visit their olive groves and oil mills in Italy and Malta. We went ahead and set up courses and tours and have now been running olive oil appreciation courses and tours for over five years, our first classes were held in London and we were really pleased when for our first tasting event in London that Andrea Tomassetti one of our Italian olive oil producers came over from Italy to pass on his knowledge and expertise to the clients taking part. Since then we have held many popular olive oil appreciation courses and look forward to increasing the number we hold over the coming year. Our team have also been involved in organising and running dedicated olive oil festivals in both Italy and the UK, where we also work closely with Slow Food groups in both these countries and in the past three years our festivals have grown dramatically in size and popularity.
As the popularity of our festivals, tours and also our olive oil appreciation courses increased Olivaverde were approached by olive oil producers in several other countries in the Mediterranean who are interested in our work. Producers from Italy, Sicily, Greece, Spain and Malta are now involved with a new project that we decided to set up last year, the Mediterranean olive oil academy. The Academy is based in Malta and will offer both professional courses and lectures as well as other less intensive courses more suitable for individuals who are interested in learning more about the production and appreciation of extra virgin olive oil. We believe that as well as offering the olive oil appreciation courses and tours to the general public the Academy will also become a focal point in the Mediterranean region for educational projects for students from across Europe and the Globe. All of us at Olivaverde are very excited that our next olive oil festival will be held in Malta this July and will include oil producers form Italy, Sicily, Malta, Greece and Spain, the event will be held at the
Gaia Foundation which is a dedicated Eco centre overlooking the beautiful Golden Bay in Malta. The Gaia Foundation which is a dedicated Eco centre overlooking the beautiful Golden Bay in Malta. The Gaia Foundation is the perfect place to hold our next festival and it is also close to several hectares of protected landscape where there are plans to replant many thousands of Bidni olive trees which is the indigenous Maltese variety. In the past few months we have been working with several olive oil producers in Malta to work on further plans for a project to promote the Bidni variety in Malta and further abroad and we believe that the festival at Gaia gives us the perfect opportunity to our work on the Bidni variety. During the festival and in the months following it our team at Olivaverde are arranging dedicated tours to Maltese olive oil producers who will be taking part in the project and we are also holding a series of seminars about indigenous olive varieties in the Mediterranean region.
AEGEAN HERBS WAS BORN IN THE WARM AND SUNNY MEADOWS AND HILLS OF AMORGOS, A SMALL AEGEAN ISLAND. A PLACE WITH ALMOST UNTOUCHED NATURE, WITH STEEP MOUNTAINS, SMALL VALLEYS, WILD CLIFFS, AND MINOR FORESTS.
THE PERFECT PLACE FOR GROWING THE FAMOUS GREEK HERBS. IN SELECTED PLACES OF AMORGOS AND OTHER GREEK ISLANDS WE GROW AROMATIC AND MEDICINAL HERBS.
e donâ€™t need to create a protective environment for organic growing as the lack of pollution and industrial development is already doing this for us. We practice natural farming and we harvest according to the lunar calendar. Every work, planting, harvesting, drying is made only by hand. We do not use any kind of machinery at any stage of our production, so we leave no energy trace on the planet. This means smaller quantities than other practices, but a high-quality product. Due to our cultivating methods and the selection of the herbs we grow, Aegean
Herbs are exactly as if there were collected from the wild nature, with their special characteristics at the higher standards. The particularly high concentrations of essential oils and active ingredients that makes them very effective and beneficial to the human organism. We create our blends from those unique herbs, based on the beneficial properties of each one. We combine sage, rosemary, nettle, monkâ€™s pepper, lemon balm, immortelle, olive leafs, wild oregano, lavender, verbena, chamomile, St. Johnâ€™s wort and other natural treasures, grown by us or other small farmers who practice the same methods.
BY REEMA ISLAM
CAROB IN CRETE
grew up in Benghazi, Libya, surrounded by a medley of Arab and Mediterranean flavours so when I moved to Greece, I new the food would be familiar. I was confident about my nowledge of most Mediterranean flavours, until I met the carob. It was during my Masters in eritage Management course in Athens, that I tasted this pod fruit vanilla bean loo ali e, which interestingly enough, was hardly nown by any Gree s. It s lost heritage and influence and a clearly understated presence in history, was un nown to most. Thus, for my dissertation, I research the carob’s cultural image as a food of historical value. The carob or Kharoupi in Greek, is a leguminous tree, that produces a bean pod, which is considered a superfood for its many health benefits. It is known to have been roughly in use for the last 4000 years, where the ancient Egyptians even mentioned it in some hieroglyphics and pictographs. One of its prime uses was to weigh gemstones and the word “carat” for weighing gold and diamonds today was thus derived from its scientific name, Ceratonia Siliqua. Its uses were well known and although many debate over its origins in the Greek regions, (archeological evidence has been scarce) it is nevertheless considered endemic to the Mediterranean and in Greece is mostly found in Crete. This diverse pod played many roles, over its illustrious career but in the recent past, it has been experiencing a decrease in value, which has led to its cultivation in small patches and trading on a fairly lower scale.
As part of my Masters in Heritage Management dissertation, I planned to look at how to make the carob into a product of intangible cultural value, elevating it to a level where it could be eligible for inscription in UNESCOâ€™s list of Intangible Cultural Heritage. If so, it would join two other previous entries from Greece: the Mastiha from Chios and Mediterranean Cuisine as representatives of culinary and cultural heritage in Greece and the Mediterranean. My method involved interviewing local farmers and tapping into the memories of the older generation that had grown up with the carob, vis-Ă -vis the thoughts of the younger generation, that knew almost nothing of this superfood. Thus, my year in Crete began one rainy day in June 2017, as I coincided my research to fall in league with a summer school I attended up in the mountains of Gonies, closer to the peak of the Psiloritis Mountain.
1 2 3
The 3 weeks long summer school titled Engaging Local Communities in Heritage Management1 through Archaeological Ethnography, was meant to bring us closer to the community of Gonies living close to the archaeological site of the Philioremos Peak Sanctuary. We spent our mornings cooped up in a classroom, afternoons of hanging out with the locals in the cafes, playing tavli or backgammon while sipping strong Greek coffee or drinking raki with fruits. Nights were spent under the Cretan sky with live music and more food as the locals needed the slightest excuse to party! Initially however, I was met with an outright denial of using carob in their cuisine, as it was a thing of the past, a food that brought unpleasant memories of growing up in the war and times of hardship. Save a few old Yiayias or grandmothers, most locals claimed not eating it, yet grudgingly acknowledged its high levels of calcium, ability to remedy gastrointestinal ailments and many other benefits. But, as we spent more time in the village of Gonies, the carob subtly crept into the food they served us, in the shape of koulouraki (cookies), Paximadi (Cretan rusks) or as Kharoupomelo (carob syrup). Its outward negligence by the people was of great significance to me, as it showed how the carob played an influential role in local cuisine but was not given its due credit. My task was to evaluate the many ways the carob could still enrich lives, providing economic and social benefits to the communities. So, after the summer school I re-located to the capital of Crete, Heraklion and worked together with a local organization, Epimenides2. Based in Panormo, this organization had converted an old carob factory into a cultural centre and maintained a list of potential collaborators, mostly carob farmers and people of interest to talk with. I travelled across the Cretan landscape, dotted with olive trees and grape vines, visiting the people on the specially chalked out list. I met farmers who were also growing avocado, pears, figs, melons and the multitude of produce that this Mediterranean climate grows, as well as some carob, which grew naturally in that environment. I collected stories of a time when these people knew of the carob as the chocolate of the poor, a favourite childhood snack and a food that later provided sustenance to a multitude of Cretans who were prevented from farming their lands by the Occupying German forces. The Germans had laid siege to the island of Crete during the WWII and locals were not allowed to sow their land,making food scarce. But the Cretans had a secret source of energy and children were sent off to collect the carobs beans, scattered under the trees. These were either eaten raw, biting into the luscious, sweet pulp or women made carob syrup
https://heritagemanagement.org/ http://www.epimenides.gr/en/ http://www.ekathimerini.com/231625/article/ekathimerini/community/crete-campaigns-for-the-neglected-miraculous-carob
and flour out of this. It was also around this time that people called it the â€œchocolate of the poorâ€?. Carobs were found in many parts of Crete and donkeys were used to transport them. The seeds were used for their gelatinous quality to make locust bean gum in Italy while photographic film was also coated with a layer of this gel. The carob trade was never as lucrative as some of Greeceâ€™s other products like olives, remaining an under rated agricultural product. Somewhere around the 1990s, the European Union provided funds to promote the olive and grape farming culture of Crete and carob started to lose its place and dwindled into the folds of a forgotten part of Cretan agricultural history. During my search for economic activities revolving around carob, I came across Creta Carob, which is the only export quality company that uses locally produced carobs and produces more than 15 different kinds of products. Based near Rethymno, Crete, the company uses wild carobs as well as local suppliers who have found a way to make money off their carobs trees, that grow naturally amidst their other trees. From pasta made of carob flour to jam and even soap, Creta Carob is an eye opener to the many ways we can use this wondrous pod. Other Greek companies in other parts of the country that also manufacture carob make a few conventional products but have done little to increase this industry. As the world grew more conscious of various eating disorders and food classifications took on a more serious note, the carob started trickling back into the picture. It is a gluten free product that has 3 times more calcium than milk, packed with antioxidants, among numerous other qualities. These benefits catapulted it into the superfood genre and today, carob is sold in high end food stores as a healthy alternate to chocolate and caters to people with celiac disease. Some of its more generally known benefits that featured most prominently in my interviews, was its ability to remedy gastro-intestinal problems, providing virility to men and being a great source of calcium, ideal for people with arthritis! One of the last topics I approached was its cultural value and this search took me to the Eastern part of Crete, to Elounda. 3A local organization arranged an annual fair in a school that celebrated the carob by making syrup, a laborious overnight task and plenty of other food with carob, to promote it amongst the youth of the area. Like all Cretan gatherings, the food was accompanied by song and dance and an all night und of replenished plates and feet getting tired with all the dancing. Both the youth and older generation got together to celebrate the many qualities of the carob and this was the only kind of festival in Crete, that acknowledged the
cultural importance of the carob. The interesting factor that I tried to tie into my study, was about how carob is found all over the Mediterranean and even in Libya, my mother vaguely recalls tasting it. Yet, it is probably not one of the better known condiments and seems to be suffering the same identity crises as in Greece. In the end, my study initiated a collaboration between the community members and the organization, to file an application that allowed for the carob to be one of the nominated items on the list prepared by the Directorate of Intangible Cultural Heritage under the Greek Ministry of Culture and Sports. The nominations were later fine tuned to be sent for further selection for the UNESCO list of Intangible Cultural Heritage, but this year UNESCO did not nominate anything from Greece this year. However, the work put in by the Cretans to promote carob as a product of cultural value have not gone to waste. Their efforts were highlighted around the country, printed in all of the best publications and this, is just a start to the long journey this humble little pod has to make.
I have returned back home to Bangladesh, with a bag full of carob flour, carob syrup and memories of my Cretan life spent eating local wild greens, fresh organic olive oil and the sweet cheese pastries, kalitsouni, with Mizithra cheese.
MORE MEDITERRANEAN INSIGHTS
SQUID AND CHORIZO WITH BLACK RICE, VALENCIAN ORANGE & MINT
SQUID AND CHORIZO WITH BLACK RICE, VALENCIAN ORANGE & MINT INGREDIENTS Serves 4
320g Italian black rice 250g cherry tomatoes sliced through the moon and slow roasted; or good quality Sundried tomatoes in oil work well in the cooler months. 1 small red onion, very finely sliced 4 small oranges, segmented Grated zest and juice of another 2 unwaxed lemons 1 small clove garlic, crushed to a paste with salt A fe w f r e s h m i n t l e a v e s and a little picked dill Olive oil 60ml/ ¼ cup 250g excellent quality chorizo sliced into coins. 1k cleaned squid, cut into 1-2inch pieces and scored with diagonal lines. Griddled prawns and any fillet of firm white fish would also work well with the rice. Seasoning to taste
1 . Fi r s t m a k e t h e b l a c k rice salad: Bring a pan of water to the boil and cook the r i c e u n t i l j u s t t e n d e r. Drain well and transfer to a bowl to cool slightly (5 minutes). 2. Add tomatoes, finely sliced red onion, orange segments with their residual juice, lemon zest and juice (to taste), pasted garlic and 2 tbsp/30ml olive oil. Season with salt to taste. 3. Add herbs and gently mix through with your hands; lifting from the bottom of the bowl and gently turning the ingredients over once or twice.
5 . Wi p e t h e p a n c l e a n with kitchen paper, pop back on the heat. When hot add the remaining 30ml/2Tbsp olive and fry the squid in batches (without overcrowding pan) until just cooked (3+minutes). The squid will become opaque when cooked and c u r l u p i n t h e p a n . Yo u want to caramelise a little but do not overcook it. 6. Serve the black rice salad on a platter (or individual bowls/plates). Lay the squid on the top and serve.
4. Meanwhile, heat a frying pan over medium-high heat and fry chorizo, turning once until starting to crisp (2-4 minutes). Add to black rice mixture.
By Marcia Barrington Black rice pulls me in. The almost deep purple, Italian black rice I use in this recipe makes me feel nourished and happy – simmered, firm to the bite, doused in a punchy citrus dressing with lots of herbs and seasonal bits and bobs. It is so very adaptable. So, here is a recipe using some of my favourite Mediterranean ingredients: squid and oranges (from Valencia of course) lots of mint and a little chorizo. It’s a good recipe to have in your repertoire. Whether you want to indulge for a weeknight dinner or prepare dinner for friends, you won’t go far wrong if you choose this dish. Follow Marcia on Instagram @marciabarrington and visit her website www.almamediterranea.com
STUFFED EGGPLANTS WITH CHICKPEA & CAROB SYRUP
STUFFED EGGPLANTS WITH CHICKPEA & CAROB SYRUP INGREDIENTS Serve 1
1 large eggplant (do n o t fo r g e t t o s o a k t h e m i n s a l t fo r a b o u t h a l f h o u r b e fo r e u s e t o g e t rid of any allergic reactions!) 1 cup chickpeas, boiled with salt and a dash of garlic 1 large onion diced, 1 tbs finely diced garlic Pinch of cumin powder, cinnamon powder, coriander seeds (roasted then roughly ground) 1/4 cup tomato puree Salt and a fresh red p e p p e r. U s e t h i s t o y o u r p r e fe r e n c e b u t a l i t t l e h e a t fe e l s g o o d 1-2 tbs chopped green onions, green leafy part Olive oil
1. Slice the eggplants from the middle to get 2 boat shaped parts and shell out the middle p a r t s . Yo u m a y u s e t h e scooped out insides in the Masala or onion mix otherwise discard it, use as compost or just bin it.
Pour a yogurt sauce with some mint puree or a raita and on top of this, lather a thick amount of carob syrup.
2. Now start frying the boat shaped eggplants in minimal oil until they brown. 3 . Ta k e t h e m o u t a n d glaze the onions then add the garlic and saute for about 1 minute before adding the tomato puree. 4. Now add the spices and chilies and salt. Once the oil starts separating add the chickpeas and cook for about 5minutes. 5. Spoon the chickpeas into the eggplant boats.
By Reema Islam This is Reema’s recipe, developed after her studies in Greece. After tasting the carob she decided, for her dissertation, to research and work towards uplifting the carob’s cultural image as a food of historical value. Although it’s in the use for the last 4000 years, it’s unknown to most. However the super food has many health benefits and was even mentioned in some hieroglyphics and pictographs by ancient Egyptians. Read her article on page 36. Follow Reema on Instagram @islam.reema and visit her website www.thefearlessolive.wordpress.com
CASA R ECCE WITH PISTACHIO PESTO & SHR IMP
CASARECCE WITH PISTACHIO RAMP PESTO AND RUBY SHRIMP INGREDIENTS Serves 4
1 lb casarecce 1 1/2 cups unsalted roasted pistachios (from Bronte, Sicily if possible) 1/2 cup Sicilian extra virgin olive oil 2 tablespoons chopped m i n t , p l u s m o r e fo r garnish 1 garlic clove Pecorino cheese 2 ramps thinly sliced reserving 1 or 2 whole g r e e n l e a v e s fo r g a r nish (or scallions if ramps aren’t in season) 1lb ruby shrimp Kosher Salt
1. In a mortar and pestle or a small food processor add the pistachios and pulse until chopped into small pieces. 2. Add the olive oil, mint and garlic and pulse again until combined. 3 . Tr a n s f e r t o a b o w l and stir in about 1/41/2 cup grated pecorino cheese. 4. Add the sliced ramps (or scallions) and season with salt. 5. Bring a pot of water to a boil and season generously with salt. 6. Cook pasta until al dente (about 1 minute less than the package says). Reserve about a half cup of pasta water and drain pasta.
7. In a separate skillet that’s big enough to fit the pasta, add a little olive oil and toss in shrimp. Cook for about 2-3 minutes, until they are JUST cooked through and pink. 8. Add the cooked pasta, pesto and pasta water and cook on low heat for another minute or so and stir until everything is nice and silky and combined. 9. Roll up the reserved ramp leaves tightly and julienne (slice into thin strips). 10. Garnish with ramp leaves and mint leaves.
By Lauren Zito I have chosen the recipe for my Casarecce with Pistachio-Ramp Pesto and Ruby Shrimp. This recipe was inspired by a pasta dish I had at a Amare, a beautiful seaside restaurant in Sciacca, Sicily. Sciacca is a small neighboring town to where my great grandparents grew up. I visited with my family for a greater understanding of our Sicilian heritage and immediately fell in love with the food and culture. This recipe pays homage to my roots. It’s super easy to make and a fun alternative to your basic Ligurian basil pesto. Follow Lauren on Instagram @eatprettynyc and visit her website www.eatprettynyc.com
BLAC K EYED BEAN STEW
BLACK EYED BEAN STEW INGREDIENTS Serves 4
1 cup dried black eyed beans 1/2 cup extra virgin olive oil 1 onion, finely chopped 3 garlic cloves, finely chopped 1 stalk celery, finely chopped 2 carrots, finely chopped 1 tsp freshly ground salt 1 tsp freshly ground black pepper 1 tablespoon of finely chopped fresh herbs e.g parsley or dill 1 tsp dried thyme 1 tsp dried oregano 1 tbsp tomato paste dissolved in 1/2 cup warm water 5 cups boiling water (or enough water to cover beans by 1 inch in saucepan)
1 . Fi r s t l y , s o a k d r i e d b l a c k eyed beans for 30 mins1 h o u r. T h e y d o n o t n e e d to be soaked overnight. 2. Heat extra virgin olive oil in a large saucepan and saute onion and garlic until translucent. Add celery and carrots and continue to cook on a low heat for another few minutes until oft.
Fi n a l l y a d d t h e l e m o n j u i c e o r v i n e g a r a n d s t i r. N o t e : Yo u c a n a d d m o r e water so that it becomes a soup like consistency or less water to make it a thicker stew. 5. Serve with a piece of crusty bread, some feta cheese & a drizzle of extra virgin olive oil. Enjoy!
3. Add soaked black eyed beans, tomato paste & amp; water mixture, salt, pepper, oregano & thyme. Stir mixture and allow to simmer for 5 minutes to allow flavours to infuse. 4 . Fi n a l l y , a d d w a t e r a n d fresh herbs and allow to cook uncovered on a soft simmer for 40 minutes unt i l t h e b e a n s a r e t e n d e r.
By Dimitra Harpas Dimitra is a accredited practicing dietitian and accredited nutritionist of Eat Live Mediterranean. She loves Greek food and food in general. She has always wanted to improve others' health. Combining her knowledge and experience in the Mediterranean diet with her clinical skills, she launched â€˜Eat Live Mediterraneanâ€™. ''I am so passionate about the Mediterranean Diet and lifestyle because I know how powerful it can be-& I want others to know it too! I also launched Eat Live Mediterranean to help others learn the practical side to the diet and how to adapt it to their own lives.'' - Dimitra
Follow Dimitra on Instagram @eat.live.mediterranean and visit her website www.eatlivemediterranean.com.au
THE MEDITERRANEAN COOK BOOK FROM PEOPLE OF THE MEDITERRANEAN FOR PEOPLE WHO LOVE THE MEDITERRANEAN CUISINE We want YOUR family recipe! If you believe the world needs to know about your traditional mouth watering recipe, then take the chance and send it to us. We would truly love to hear from you. All flavours and all types of dishes wanted, from tapas and meze over main dishes to deserts and pastries. We will publish as many recipes as possible and full credit given to you of course!
LETâ€™S CREATE IT TOGETHER The Mediterranean cuisine is not the product of a specific ethnic group, it is purely a mix of cultural influences and exchanges throughout the centuries. The characteristics are shaped by the climate and the geography of the regions. There are many common elements that unify the cuisines of the Mediterranean, but there are some major regional and cultural differences. There are three culinary regions: -Southern European cuisine is found in Portugal, Spain, France and Italy. -Eastern Mediterranean cuisine describes the culinary traditions of Greece, Turkey, Syria, Lebanon, Israel, Palestine and Egypt. -North African cuisine includes the cooking traditions of Libya, Algeria, Tunisia and Morocco.
LETÂ´S BRING SOME SUNNY FLAVOURS INTO THE KITCHEN OF THE WORLD! 1. Send us your recipe with high-quality images 2. A short story why you have chosen it 3. Your profile picture Send to: firstname.lastname@example.org or visit our website. email@example.com
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PALMA DE MALLORCA
HOME & GARDEN
HOME & GARDEN
Design by Pedro Sottomayor
Come see and touch unique products crafted for your daily use at home. MĂ¨zĂŤ creates premium kitchen and tableware, inspired by the charm and warm of the Mediterranean and the joy of sharing a meal amongst family and friends. Our products are made to be enjoyed in everyday life as well as on special occasions. We exclusively produce with the best quality materials, trying to source them as local as possible.
mèzë Mediterraneum MÈZË joins tradition and contemporaneity in its design. It draws inspiration from the Mediterranean culture, a vast region full of light and a mild climate that is naturally conducive to gatherings and to sharing, resulting in a party of flavors, colors & aromas.
POTS AND PANS Our first collection, designed by Pedro Sottomayor, consists of the POTS and PANS range and great MĂ¨zĂŤ basic tools and accessories for kitchen and table.
CASSEROLE, TAGINE AND PAELLAS An endless inspiration for great dishes. Suitable for all different kinds of cooking and inspiration for many dishes. Made of cast iron,the pans cook incredibly, are dishwasher safe, easy to use, but most importantly will last you for a lifetime and longer. As you can remove the lid wooden knob, you can use the lid as the pan for different purposes. There are also mini versions of the CASSEROLE and TAGINE for smaller sides or desserts.
CONTAINERS We believe that the best ingredients deserve the best containers. Our containers suit well to store food combined with its cork lids, but are also a beautiful accessory to serve food on the table. They are available in different sizes and finishings so be creative and find what suits best for you. Made of stainless steel they are very practical and easy to clean.
BOARDS Choose your board set! Our boards are available in different sizes and materials for different uses, just choose your set and hook them on your kitchen wall. Produced in good raw materials as wood, slate or cork the boards can be used to
prepare food, serve or as trivets.
HOME & GARDEN
PEKMINIMAL PEKMINIMAL IS DEDICATED TO INTRODUCE TIMELESS, MULTIFUNCTIONAL PRODUCTS WITH AN EFFORTLESSLY ELEGANT STYLE. WE COOPERATE WITH LOCAL ARTISANS IN SEWING OUR TEXTILES AND DESIGN OUR COLLECTION BY PURSUING BEAUTY IN SIMPLICITY. MAIN ELEMENTS OF OUR PRODUCTS ARE PESHTEMALS -TURKISH TOWELS AND FABRICS LOOMED IN TRADITIONAL TECHNIQUES IN BULDAN, DENIZLI WHICH IS A SMALL TOWN IN THE AEGEAN REGION IN TURKEY. Multi-use functionality is one of our priorities in designing our products. It is our customers’ choice how to wear our linen robes and kimonos. They are extremely absorbent and dry quickly, so perfect to use after a bath or swim. They can also worn as loungewear during your relaxing time at home, or as a light weight coat during your morning walks. Our peshtemals –Turkish Towels- can be used as beach and bath towels, as well as tablecloths or throws on your couch. They are lightweight, absorbent and easy to carry anywhere you go. We are happy to help our customers to create beautiful, cozy moments in their everyday life. Made from traditional cotton fabrics, our clothes offer comfort and a light touch on summer days. Designed with minimalist patterns, our cotton tops go with everything and everywhere.
From Pelin & Yunus We were using traditional peshtemals and towels produced in Buldan in our everyday routines and love to bring them everywhere. We thought that they are perfect materials for multi-functional use. Shirts made from Buldan fabrics were also our favorites to wear on summer days. During one of our visits to Buldan, we met local textile producers there and we started to think it could be great to introduce a new style in these traditionally loomed peshtemals and fabrics and to adopt simplicity in designing clothes from them. Then, Pekminimal was born in the beginning of this year. Now, we are collaborating with local producers in Buldan to produce and prepare our collections. We are adding extra beauty in designing cloths and hand-painting minimal patterns on our beautiful cotton tops. We are so excited to launch our online shop (www.pekminimal.com) this spring. We share beautiful moments where our products accompany us and our customers on Instagram @pekminimal. We hope we can bring joy and comfort, which are the essentials in the Mediterranean.
Douro-Portugal "Douro First's ambition is to reveal the most hidden treasures and quiet places of the Douro Valley, allowing unique and unforgettable experiences for our guests. We have a team of local guides who are knowledgeable about the history, culture and trations of our region. The wine, the olive oils and our excellent gastronomy are part of our itineraries. Other highlights of our tours are the magnificent landscapes seen by boat and during our entire trips".
THE CHEF WITH AN EXTRAORDINARY PASSION FOR TRADITIONAL MALLORQUIN CUISINE
S A N T I
THE RESTAURANT "DINS SANTI TAURA" WAS BORN FROM THE DESIRE AND TIRELESS ENERGY OF ITS FOUNDER . A RESTAURANT WHERE GUESTS CAN ENJOY AUTHENTIC LO CAL INGREDIENTS FROM A DIFFERENT PERSPECTIVE .
BE SURE TO MAKE A RESERVATION IN ADVANCE!
T A U R A
ORIGIN, HISTORY AND IDENTITY We had the pleasure to talk with Santi Taura and his manager in Lloseta his hometown on the island of Mallorca. 1. WHEN DID YOU FIND YOUR PASSION FOR COOKING? Back in the time it was normal to start studying at the age of 13 or 14. When I did my Bachelor, I didn’t really know what I wanted to do. Nobody wanted to be a chef at that time and although I often helped my mother in the kitchen, I still wanted to do something more creative and different. This has lead to my profession now where I can combine my passion for both creativity and food. If it wouldn’t be this it would definitely be something else in the creative field. 2. WHY DID YOU CHOOSE LLOSETA AS THE LOCATION FOR YOUR FIRST RESTAURANT? This is very simple, it’s my hometown and I grew up here. I started out 16 years ago in the former restaurant of my mentor. After he moved his business elsewhere I took over the small place. I wanted to take the next step and cook typical Mallorquin ingredients, which I couldn't cook there due to the exclusivity, price and format. I needed more staff and space, which has lead me to moving the restaurant to the house of my grandmother. I created the exclusive restaurant that I had visioned. We started with langostas, gambas, cigalla and other exclusive ingredients, which need a few days of preparation. Today our next step is to move our business in totality to one of the most historical areas of the Balearic Islands, which is the former Jewish area Calatrava in Palma near the Cathedral. It is my plan to concentrate all my efforts to this new location and restaurant. At this moment we have running two very personalized restaurants, the "Santi Taura" and the "DINS" which is good, but very difficult to manage because simply cannot be in both places at the same time. We will merge "Santi Taura" and "DINS" and share the building with the hotel El Llorenc Parc de la Mar in this wonderful historic location. The name will be "DINS Santi Taura" and opens in July this year. There will be only one menu, but with more kitchen chefs. It will be sad to leave Lloseta after a long time but it’s the next necessary step for me. 3. WHY DID YOU NAME YOUR RESTAURANT DINS? WHAT DOES IT MEAN? DINS means ‘inside’ in Mallorquin.
We named it like this because the restaurant is in fact inside the restaurant Santi Taura. It’s also the way I want to show what I can create and my creations are an expression of myself. 4. YOUR GUESTS NEVER KNOW WHAT WILL BE THE CREATION OF THE WEEK, BECAUSE YOUR MENU CHANGES EVERY WEEK. WHERE DO YOU GET YOUR INSPIRATION FROM? The menu in Santi Taura changes every 15 days, in DINS we only change the plates according to the availability of the seasonal ingredients, while still remaining Mallorquin. A mainstay on the menu is Caracoles Rellenos de Mallorquina, which cannot be found in any other restaurant on the island. It’s an old Mallorquin recipe and unique to our restaurant. In DINS you will always experience something as you have never had before. Just to make it clear: I don’t invent anything, I only want to present what the island gives to me. My gratitude is to cook its history and forgotten recipes with local products from the island. There are more than 1000 traditional Mallorquin recipes, but in general, restaurants tend to work with around 50 interpretations. 5. WHAT IS THE SECRET BEHIND YOUR SUCCESS STORY AND YOUR TEAM? If I could answer honestly, I would write a best seller and not need to work anymore. I always say to my team that the small details make a big difference. For me, it’s important to develop further, never stop and be one step ahead. I always want to be more different than everyone else. It is very interesting to go to a restaurant without knowing the menu before. There are people who come every week to the restaurant to experience something exciting and surprising. Food that they have never tasted before. 6. FAMILY PLAYS AN IMPORTANT RULE IN THE MEDITERRANEAN. IS YOUR FAMILY ALSO INVOLVED IN YOUR BUSINESS OR DO YOU SEPARATE BUSINESS AND PRIVATE LIFE? I started out at this adventure alone. My wife has alway been a great shoulder to lean on. She is a fulltime practising lawyer. Without her help and support I honestly dont think I wouldn’t be where I am today. My mother is also somewhat involved, she brings us fresh supplies of homemade empanadas and dried herbs from her garden. My sister will soon return home to Mallorca and will assist with the daily office chores and generally with the business. My brother Tomeu who has worked with me in the past and was responsible for the wine, now runs his own successful shop in Lloseta. In short, yes my family are very supportive of my aspirations.
7. HOW IMPORTANT IS IT FOR YOU TO INTERACT WITH YOUR CUSTOMERS? Yes, to engage with my guests is extremely important for me. DINS is very personal and is never open without me being there. This is the main reason for combining the two restaurants to one, reducing the menu, changing the opening hours and the number of tables. This will allow me to interact with my guests even more and to share with them my endeavors. Soon there will be only one restaurant and I will be present at all times. With 16 years experience I now believe that this concept is the correct way to move forward to secure my happiness and the longterm success of my business. 8. WHAT IS MOST IMPORTANT FOR YOU WHILE DEVELOPING NEW CREATIONS FOR YOUR MENU ? Firstly I am always thinking of alternate preparations and interpretations of everyday foods. When I have a shrimp for example, I canâ€™t just simply pan fried it. I want to prepare it as shrimp has been prepared in the past. My promise is to cook history, therefore I research all the methods a shrimp has been prepared in the past on the Balearic Islands. People want to come to my restaurant and experience something new with a historical touch. I cook everything with its history, but different. The most important thing is to have a good product and to know how to prepare it in a modern way without forgetting its history. This is the basis. 9. WHAT IS YOUR FAVOURITE DISH? Sopes Mallorquines, which is a typical Mallorquin stir-fry (sofrito) and not a soup as you would imagine. They can be eaten in combination with all other dishes. They come with fine, dry slices of Mallorquin dark bread, which is dipped into the stir-fry and
absorbs the liquids like a sponge. It’s a meal my mother always prepared when I was young and I would eat it at any time of the day. 10. HOW WOULD YOU DESCRIBE YOURSELF? Naturally as a chef I love to cook all foods, but I am passionate about bringing true traditional and authentic Balearic cuisine to my guests. As a Mallorquin chef I’m committed to the island’s history, like every Italian chef is committed to their respective cuisine. I love to travel worldwide and experience authentic cuisines. The gastronomy and kitchen is my element. When people choose to visit Mallorca and my restaurant they come specifically for traditional Mallorquin cuisine. This is my specialty and what I am known for. 11. WHAT ARE YOUR PLANS FOR THIS YEAR AND THE COMING YEARS AHEAD? Well, the last day for DINS in Lloseta was on April 20th and Santi Taura will close slightly later on June 30th. The new DINS Santi Taura fusion in Calatrava in Palma will open in mid July. The area has a lot of Christian, Muslim and Jewish history and the protected heritage building from the 16. Century, we are going to share with the hotel El Llorenç. includes an old Islamic oven called ‘’Tannur’’. So when you come to DINS Santi Taura you can see the historic oven, where the food was originally prepared for the whole area. So you can even say we are bringing back historic traditions to Calatrava. Alltogether, I think I will have my hands full in the coming years with this new venture. 12. YOU HAVE YOUR OWN OLIVE OIL. IS IT ALSO A PRODUCT FROM MALLORCA ? Yes, my wife is from Sóller and we are lucky to have a finca in Fornalutx with 400-500 year old olive trees which can only be harvested every two years. Last year the harvest was poor but fortunately the previous one was very fruitful and allow us to build a reserve exclusive to DINS which we serve with bread. In Santi Taura we collaborate with oil producers from AlcúdiaTheses olives are a Mediterranean mix of Italian, the Greek Koroneiki and the Mallorquin Mallorquina.
If you would like to enjoy the authentic Mallorquin cuisine, come and sample Santi Tauras exclusive creations. DINS Santi Taura will be open at night, from Wednesday to Saturday, and on Fridays and Saturdays, also at noon. Reservations by calling +34 656 738 214 or sending an email to firstname.lastname@example.org
Photo by Tyler Hanzel
sierra busch founder of creative edge travel
HELLO SIERRA, THANK YOU F O R Y O U R T I M E ! PLEA SE T ELL US , H OW DID YO U FIR S T FALL IN LO V E W ITH ITALY ? In 2011, I studied in a tiny hillt o p t ow n c a l l e d C o r t o n a . B e fo re g o i n g , I studi ed Italian on my own b et wee n c la s s e s s o t h a t I c o u ld m e e t lo c a l pe ople. This opened the door to expe r i e n c e s I ’ d n eve r i m a g i n e d , l i ke l i n g e r i n g over a long meal in a family’s hom e o r ex p l o r i n g h i d d e n v i l l a g e s w i t h l o c a l friends. I had discovered a way o f l i v i n g a n d a s i d e o f my s e l f t h a t I d i d n ’ t know existed and I never looked b a c k ! Fo r t h e p a s t 8 ye a r s , I ’ ve t ra ve l e d Italy’s boot from top to toe, alwa y s w i t h a n i n n e r c a l l i n g t o s e e k o u t t h e most wild, authentic, and untouch e d p l a c e s , t o c o n n e c t w i t h i t s p e o p l e , l e a r n about thei r lives, and exp erience t h e ir la n d. HOW D I D YOU DECIDE TO S T AR T C R E ATIV E E D G E TR AV E L? My friends started asking me advi c e fo r t h e i r t r i p s , a n d I re a l i z e d h ow m u c h I loved connecting them with pla c e s , p e o p l e , a n d ex p e r i e n c e s t h a t I k n ew they wouldn’t find on their own a n d t h a t wo u l d m a ke t h e i r ex p e r i e n c e s o much more meaningful. After wor k i n g i n N YC p l a n n i n g t r i p s wo r l d w i d e fo r VIPs and then moving to Southern I t a l y w h e re I wo r ke d fo r a t o u r o p e ra t o r , I recognized my philosophy of m e a n i n g f u l t ra ve l wa s c a t c h i n g o n . P e o p l e are craving a deeper connection t o t h e p l a c e s t h e y v i s i t . T h e y wa n t t o g o where their friends have never be e n a n d c o m e b a c k w i t h s t o r i e s a b o u t t h e people they met. In a world more a n d m o re c o n s u m e d w i t h p ro d u c t i v i t y a n d digital screens, we all want the o p p o r t u n i t y t o t u r n o f f a n d d o s o m e t h i n g that i s ful filling on a b asic hu man level. SO WHAT IS CREATIVE EDGE T R A V E L A B O U T A N D H O W I S I T D I F F ERENT FROM OTH ER TOU R C O MP AN IE S ? Where would you rather be: last i n l i n e w i t h 3 0 p e o p l e fo l l ow i n g a g u i d e who has repeated the same info eve r yd a y fo r 2 0 ye a r s ? O r o n e o f j u s t 5 – 7 travelers spending the day on a Tu s c a n fa r m a s my f r i e n d C a r l o t t a s h ow s us how she makes cheese from the s h e e p ’ s m i l k ? E a c h o f o u r a c t i v i t i e s a re centered around that personal con n e c t i o n w i t h t h e l o c a l s . We t ra ve l t o I t a l y ’ s lesser-known areas and ask deeper q u e s t i o n s t o u n d e r s t a n d b o t h t h e b e a u t y and the challenges in the locals’ l i ve s . T h a t k i n d o f i n s i d e p e r s p e c t i ve a n d genuine connection, in a group of j u s t 5 - 7 g u e s t s , i s ra re a n d a l l ow s yo u a uni que oppo rt u nit y t o st ep int o It aly a s if yo u ’re a lo c a l– w it h a ll t h e lo gistics taken care of!
WHAT DO YOU LOVE MOST ABOUT YOUR WORK AND WHY? I’ve had countless beautiful moments, but what always touches me the most is when the locals themselves want to get involved with what I’m doing. Or when they sincerely thank me for showing people the true Italy, in a way that the locals themselves are part of the story and have a voice. For example, I once made a group of nonni friends (Italian grandpas) who took me on an impromptu tour of their village, each competing with the other to tell me the most interesting facts. Seeing their faces light up as they told me stories about their own family’s involvement in the history showed me that while they’ve seen groups of tourists come through their village, they had never had the chance to share their own perspective with visitors, and it meant so much to them to be included. I always say history is best learned through the families who’ve lived it! Now that same tour with the nonni is part of our Secrets of Southern Italy trip, so others can have that same experience with the quirky nonni characters! WHAT IS ONE OF YOUR FAVORITE EXPERIENCES ON ONE OF YOUR TRIPS? My friend Giorgio, a young entrepreneur from the mountains of northern Tuscany, is starting his own street-food business with a mission to revitalize the traditions of his village where chestnuts have been a main staple for generations. Together, we created an experience for visitors to hike through the forest, gathering chestnuts then stopping off at an abandoned stone mill by a creek to see how they used to grind the chestnuts into flour. Then we learn traditional recipes using chestnut flour and cook over an open flame! WHAT IS YOUR FAVOURITE DISH? Does a bowl of gelato count?! It’s hard to pick a favorite but I love the rich carbonara, briny grilled octopus, and homemade mushroom ravioli. There’s something to be said for a simple penne arrabbiata, too. For vegetables I love grilled eggplant dipped in a tangy mixture of olive oil, balsamic, lemon juice, and garlic. A bit heavier, fried or stuffed squash flowers are always amazing! Eating in Italy is so much fun because there is always something new to try!
WHAT DO YOU LOVE MOST ABOUT ITALY? I love the diversity between each region and how beautiful it is no matter where you go. I love the food and the culture, the history and the art. But what I love most is the people. They are so good-hearted, generous, and charming. They really want to share their way of life with you. I know from experience that what we remember most from our travels are the people we encounter. I love serving as that bridge between visitors and locals that results in such unique and special memories! WHO INSPIRED YOU MOST IN YOUR LIFE? I believe each person we encounter leaves us with something valuable. We are a culmination of all those experiences at once. I learned how to connect with people by watching my dad create really deep and meaningful conversations with perfect strangers. My creativity, focus, and organization comes from my mom. And my courage to step out of my comfort zone for the sake of personal growth and achieving bigger things was nurtured by everyone from my college boyfriend to the circles of women entrepreneurs I surround myself with. I am inspired by anyone who lives from their heart, using gratitude, humility, and respect to guide their path. WHAT ARE YOU GRATEFUL FOR? This travel business started out more or less as a way to get myself back to Italy every year, but it’s grown into this beautiful opportunity to make a real impact on cultural conservation and sustainable tourism. Something else that has surprised me is how often my guests are moved to tears. For many of them, it’s a lifelong dream or something they never imagined they’d do, so being a part of this magical moment in their lives is truly an honor that humbles me beyond belief. I’m so grateful to be woven into the fabric of humanity in a way that makes people feel alive, connected, and inspired Read more about Creative Edge Travel on page 112.
aMY riolo the MediteRRanean adVocate AWARD-WINNING, BEST-SELLING AUTHOR, CHEF, AND TELEVISION PERSONALITY
WHO IS AMY RIOLO PERSONALLY AND PROFESSIONALLY AND WHERE ARE YOU FROM? My name is Amy Riolo. I was born in New York state and am of Southern Italian (Calabrian) decent. Our homeland has strong ties to ancient Greece, and my step -Grandmother was Greek, so I am very in tune with the Hellenic culture as well. Although I now call the Washington, DC area home, I have had the opportunity to live and work in many places in the Mediterranean region, including Italy, Greece, Turkey, Morocco, Egypt and many other places as well. As an award – winning, best-selling,author, chef, television personality, and educator, I am now called “one of the world’s foremost authorities on culinary culture”. I am known for sharing history, culture, and nutrition through global cuisine as well as simplifying recipes for the home cook. I am a food historian, culinary anthropologist and Mediterranean Diet specialist and make frequent appearances on numerous television and radio programs both in the United States and abroad, including Fox TV, ABC, CBS, NBC, The Hallmark Channel, Nile TV, The Travel Channel, Martha Stewart Living Radio, and Abu Dhabi Television. I also currently lead cuisine and culture tours to Greece and Morocco with Indigo Gazelle Tours and to Italy with Italian Sensory Experience. I just released my 8th book, the 2nd edition of my Mediterranean Diabetes Cookbook.
I have also written multiple books with The American Diabetes Association and was the the National Spokesperson for their 2018 release – the Quick Diabetic Recipes cookbook. My seventh book, The Italian Diabetes Cookbook was released on January 12, 2016 and was the #1 New Release on Amazon.com. In April 2015 I released. The Ultimate Mediterranean Diet Cookbook which earned multiple 5 star reviews on Examiner.com and Amazon as well as many other positive endorsements. My third book, The Mediterranean Diabetes Cookbook, (American Diabetes Association) was released in March 2010, received a starred PW review, won the 2011 Nautilus Book Award and was named “Best. Diabetes. Cookbook. Ever. “ by DiabetesMine.com. My second book Nile Style; Egyptian Cuisine and Culture (Hippocrene Books) won the World Gourmand Award for "Best Arab Cuisine Book" in the United States and was just released in a second edition. My first book, Arabian Delights; Recipes & Princely Entertaining Ideas from the Arabian Peninsula was chosen as one of the “16 Volumes Worth Staining” by the Washington Post (Capital Books, 2007). I am frequently asked to lecture and give demonstrations on The Mediterranean Diet, culinary diplomacy, diabetes-friendly eating, and cuisine and culture at medical conferences, book fairs, universities, culinary symposiums, museums, embassies, fundraisers, libraries, and farmer’s markets on over three different continents, and five states in the USA.
different continents, and five states in the USA. WHAT DO YOU LOVE MOST ABOUT THE MEDITERRANEAN LIFESTYLE? Food in the Mediterranean region is much more than just fuel for physical survival. In all of the various cultures in the region, preparing and enjoying food is viewed as one of life’s greatest pleasures, a reason for socializing, a form of art, an act of worship, a means of gift giving, culinary medicine, and much more. In cities, towns, and villages dotting the Mediterranean coastline, the majority of food is served family-style at home. Restaurant dining is not an important part of local cultures. Many people pride themselves on never having to go to a restaurant. The majority of the people highly value home cooking and recognize the importance of eating with their families. Gathering for meals is a part of daily life in most areas in the region. It is be lieved that the spirit in which food is offered is as important as the food itself.
I have also written multiple books with The American Diabetes Association and was the the National Spokesperson for their 2018 release – the Quick Diabetic Recipes cookbook. My seventh book, The Italian Diabetes Cookbook was released on January 12, 2016 and was the #1 New Release on Amazon. com. In April 2015 I released The Ultimate Mediterranean Diet Cookbook which earned multiple 5 star reviews on Examiner.com and Amazon as well as many other positive endorsements. My third book, The Mediterranean Diabetes Cookbook, (American Diabetes Association) was released in March 2010, received a starred PW review, won the 2011 Nautilus Book Award and was named “Best. Diabetes. Cookbook. Ever. “ by DiabetesMine.com. My second book Nile Style; Egyptian Cuisine and Culture (Hippocrene Books) won the World Gourmand Award for "Best Arab Cuisine Book" in the United States and was just released in a second edition. My first book, Arabian Delights; Recipes & Princely Entertaining Ideas from the Arabian Peninsula was chosen as one of the “16 Volumes Worth Staining” by the Washington Post (Capital Books, 2007). I am frequently asked to lecture and give demonstrations on The Mediterranean Diet, culinary diplomacy, diabetes-friendly eating, and cuisine and culture at medical conferences, book fairs, universities, culinary symposiums, museums, embassies, fundraisers, libraries, and farmer’s markets on over three
YOU ARE AN AWARD WINNING AND BEST-SELLING AUTHOR OF SEVERAL COOK BOOKS. WAS IT ALWAYS YOUR DREAM TO BECOME AN AUTHOR? Yes! Cookbooks are so essential to my sense of personal well-being, that if I am not writing, or thinking about writing, one I feel that there is a huge void in my life. Writing, reading, and creating cookbooks is one of my greatest satisfaction. To me, cookbooks, even in their simplest form, have always been more than a collection of recipes. I began writing menus and developing recipes as a young child. It was my way of not only documenting the happiest moments in our family’s life, but of anticipating more to come. Later on, as I learned that some of my most treasured dishes never had their recipes recorded, I made it my life’s work to preserve them. I also had a strong desire to record “new” recipes which I began making to ensure that my family and friends could enjoy delicious food while still maintaining optimal wellness. Cookbooks give us the opportunity to pass down culinary and cultural patrimonies to future generations. They enable us to tell our personal stories in sensual terms that can be understood and appreciated by all. Cookbooks promote the pleasures of the table, the art of communication, the importance of family, and the science of good nutrition. Writing a cookbook was my way of entering the culinary arts. WHAT IS YOUR FAVOURITE DISH? Honestly, it is bread. Really good bread. Homemade
in the same way it has been for Millenia - with a few quality ingredients, mother yeast (natural yeast), and by hand. If it is made in a traditional way, even better - and good quality, genuine extra-virgin olive oil. After that, it would be homemade pasta and sauces...... WHO INSPIRED YOU MOST IN YOUR LIFE? My maternal grandmother, my nonna, Angela Magnone Foti, taught me to cook and bake, as well as how to use cookbooks, and other valuable lessons that served me outside of the kitchen. Because of her and our heritage, my first tastes of “Italian food” were Calabrian. Those edible time capsules formed a culinary bloodline between us and our relatives in southern Italy. Nonna Angela gave me my first cookbook and showed me how cooking was not a mundane chore, but a form of magic that could unite people across distance and time. I owe my career to her, and would give anything to be able to share more time in the kitchen with her. Cooking was so important to her that a few weeks before she passed away, at ninety years old, she refused to go into the hospital because it was Christmastime and she told the doctors that she needed to be home so that she could “make cookies with her granddaughter.” It is an honor for me to be able to pass her knowledge on to my readers, and to inspire them to pass down their own family traditions through cookbooks. She taught me not only how to cook and bake, but what was truly important in life, and how food isn't just about fuel for our physical bodies - it is the glue that holds are families, communities, and cultures together.
WHAT ARE YOU GRATEFUL FOR? I am grateful for everything in my life - especially the hardships and obstacles. It is never easy for us to accept and make peace with challenges, but often times when we do, we are able to transform them into better things, and after a while we are able to see the beauty in them. I am keenly aware of how each decision I have made has played a role in the larger fabric of my life. I think that if we gave thanks for what we had all-day every day, it would still not be enough.
I am very grateful for my parents, my little brother, my loved ones, my family in the US and in Italy , my business partners, my editors, co-creators, the media, etc. I also like to take time to give thanks for the little things - like a comfortable bed, warm blankets and the luxury of having people to cook for and share meals with. I spend 10 minutes each morning and each night giving thanks. It is one of my favorite practices.
INTERVIEW PROJECT By Annett Räbel Part II
EACH PERSON IS UNIQUE! BRAHIM’S STORY EVOLVING ABOUT TUNISIAN IDENTITY
rahim is kind of modest. When I ask him about his story he tells me “there isn’t anything special to say. I graduated from high school and originally I wanted to study medicine, engineering or architecture but it didn’t work out. I ended up studying English and I discovered this whole new world – civilization, politics, and linguistics. I fell in love with linguistics and decided to pursue a career in linguistics.” Life can surprise us and people can inspire us. “Honestly, in the beginning, I didn’t know what I wanted to do. Then one of my professors told me that I could make a good teacher and I should consider that. So I ended up getting a teaching degree from Cambridge University and moved to the US for a while. I wanted to do my PhD there but decided to come back to Tunisia. I actually want to make a change here.” He laughs and a bit timidly says “I know that sounds a weird ‘to make a change’ but my calling in life is to make a change, even just a small one in people’s lives”. With his job as an English teacher, he tries to positively influence his people as well. “It’s not just about teaching the language. For me, it’s about introducing students to the world. To give them the opportunity to open their minds to something new.”
Meeting people is one of the greatest things in life Next to trying to understand who he is himself, Brahim tries to make things as simple as possible. He tells me “I like trying to be a nice person to others. Sometimes it’s not easy given human nature and given that some people don’t make it easy. But seriously, I like meeting people. It’s one of the greatest things in life. You always find out more about humans. You always say something that is even more impressive than what preceded. Learning about them, trying to see how they live their life, even to share things with them, that’s something really precious and something that you should be really really thankful for! Being able to meet someone on a daily basis and someone from that comes from a completely different angle in life.” I completely agree and part of this interview project is exactly about this and what motivates me the most.
If you love someone, let them know He adds a last thought. “A few rules that I try to follow: if you love someone, let them know. If you find someone impressive, let them know. Do not stop at every problem because if you do, basically you’re not able to live your life. Give yourself time to feel sad and feel a little depressed, respect your feelings, but do not dwell there for a long time. Appreciate this moment, seriously. Moments like for example making your breakfast in the morning, smelling the coffee, sharing breakfast with a good friend or your family, a good meal etc. Personally, as a teacher, when one of my students gets it and they start using a language point that they weren’t able to use before and you see that, a small or great achievement, I am happy. That’s how I try to go through my life.
HOW IS IT TO LIVE IN TUNISIA? BRAHIM’S VISION ON TUNISIA When I asked him about his experience to live in Tunisia, Brahim asks me if he should be objective. He tells me “a lot of people would say I’m proud of being Tunisian, I’m proud of being Mexican or whatever. I never felt that I need to be proud of being Tunisian for the simple reason that it’s not an achievement. I just happened to be born here. I grew to love being Tunisian. I grew to respect the history of my country, the history of my people, and I try to be as involved in it as possible.”
I see a lot of opportunities in tourism, a different kind of tourism
In post-revolutionary Tunisia, where he does he see the opportunities? ”In Tourism, but Tunisia has more to offer than just a nice beach and the sun. It’s a small country with so much diversity that even Tunisians don’t know how diverse our country is. I’ve been working on Tunisian Heritage and history for two years now and I only keep discovering new things every time.”
Tunisia has great human potential Brahim also sees a lot of opportunities in people. “Being a Mediterranean person – and particularly being Tunisian because Tunisia is in the heart of the Mediterranean where there have been many civilizations – I think that one of the greatest areas in which Tunisia can improve is the human potential. We have a lot of potential as individuals. I hope that one day we will start appreciating ourselves for that. In recent years, there has been a great movement of Tunisians coming back to Tunisia trying to invest their time to make a change. It’s an opposed trend in comparison to the years before. Unfortunately, a lot of Tunisians are still leaving the country for better opportunities abroad..”
What is the Mediterranean for you? “To be the Mediterranean is part of who I am. It’s one of those things that is not the identity of one country. If you say the Mediterranean, you can’t really pinpoint it but it exists somehow. It’s a feeling. I grew up on the Mediterranean sea and studied history at school. You’re told about how your country had been part of this environment, this exchange and movement between the cities of the Mediterranean. You can actually see that all of the coasts have had a lot in common.” “When I started to travel and to meet people from other places in the world including people from the Mediterranean or people who grew up on the Mediterranean as I did, I started seeing similarities between us. I started seeing how different we are from people who even sometimes are from their own country. For example, if I meet someone from France who grew up on the coast of the Mediterranean and someone from the north of France, I would have a lot more in common with them. I would see the difference between these two people even though they’re from the same country.” “I would also see a lot of common things between myself and those people and it didn’t matter what country we are talking about. It could have been in Spain, Italy, France, Lebanon, Egypt, people from Alexandria – there would be things that we have in common. So putting everything together made me see how the history of the Mediterranean created the soul of this identity. It wasn’t just like a mirror movement from one place to another, it wasn’t just colonization, it wasn’t just trading, it was all of that created what is now the Mediterranean identity.”
“Let’s try to get to know each other more. Let’s try to find out more of the common ground that we have as people who share that part of our identities. Let’s do more travelling across the Mediterranean.
ENJOY TUNISIA LIKE A LOCAL -BRAHIM’S INSIDER TRAVEL TIPS FOR TUNISIA Tourism “We have more to offer than just beautiful beaches but I would still take someone to see beaches in Tunisia. I grew up on the coast, in a beach town, and that’s one of the things that I admire in life. More important than that I think is the history of the country. I’ve been to countries where history was not as interesting or as diverse as the history of Tunisia but they gave so much value to it. They invested in it so much and they put it forward for tourists to go see it. This is something that Tunisia should do. We have a great history. We have monuments that do not exist elsewhere and we’re talking about almost 3000 years of history! I’m talking about dozens of different cultures. Each one of them left their print, each one of them left something for people to see here. Separately they are interesting, but the combination of all of them is just mesmerizing.”“I would like them to actually see the real country. The tourist destinations are nice. They’re beautiful, but to actually go to the country and to see what this tiny Mediterranean country is like from the inside is something that I want people to see. I don’t know how that can happen, but to actually present the culture and the Tunisian people to the tourists. I would want to see how a regular Tunisian person lives her life here. When I travel, I like to see the tourist destination but I want to also live with people from that country. I want people to invite me to their houses, I want to see what they’re like. That’s to me what travelling is like. The historical monuments in the tourist destinations are nice but the real culture is what matters.”
Festivals “Hammamet Festival is probably one of the best festivals, if not the best, in Tunisia. It’s a music festival. The choices they make whether it’s Tunisian music or from other countries is amazing. The festival experience is gorgeous because they use the Roman Theater and it’s on the beach. They did a lot of work on the lighting. It’s a very small and intimate theatre so being there is just something that is so surreal and mesmerizing.” “There are also other great festivals – for example the Jazz Carthage Festival. There is the JCC, the Tunisian movie festival that has a great cinema. There is Sicca Jazz in Kef, the Douz Festival in the South and Tabarka Jazz Festival. In Tunis, there is also the Light festival which is amazing.”
Brahim’s message for the Mediterranean
THE MAIN INSPIRATION OF THE MÈZË DES
IN MOST C ULTURES, TAB L ES ARE TH E PLA
SI GN IS T H E TA B L E .
AC E OF IN T IM ACY A N D ME E T I N G OF FAMILY AND FRIE NDS .
Design by Pedro Sottomayor
FASHION & BEAUTY
FASHION & BEAUTY
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ANTI-POLLUTION SERUM A STRONG ANTIOXIDANT Protecting your skin from UV rays and giving it a renewed and glow appearance was never easier. Nothing is more hydrating and nourishing than a face serum. For those of us who are new to the world of serums, choosing the right one among a sea of options is not an easy task. Suitable for all skin types incorporating a facial serum in your daily routine is one of the best gifts for your skin. If you are looking for an extra Mediterranean dose and want to protect your skin then this powerful antioxidant is all you need. While its light formula smoothes skin like a dream, the plant-derived pure active ingredients protect from UV rays, pollution and free radicals.
WE ONLY USE THE BEST INGREDIENTS
and were immediately in love
We have tested the
Squalene City Elixir with the unique and authentic
All our products are made using the best natural ingredients. Pure and with controlled origin, extracted by first cold pressure techniques, thus preserving all their properties. In Nude Botanicals we choose to formulate WITH ingredients that we consider appropriate for your skin, your body and our planet.
Mediterranean scent. The blend of various seed oils and extracts left our skin feeling soft, hydrated and radiant.
"APPLY A FEW DROPS BEFORE BED, WAKE UP, GLOW AND REPEAT!" Elena
COT KERNEL OIL -JOJOBA OIL - SWEET ALMONDS OIL - CARROT OLEATE - SWEET ORANGES ESSENTIAL OIL - LITSEA
FASHION & BEAUTY
Maravillas bags HANDCRAFTED BAGS
BY CHRISTINA BUSSMANN
hristina Bussmann, the founder of Maravillas Bags, stood up against mass-produced goods already when she was a fashion student in Florence, Italy. She stands for individuality
and asserting one s own style. Today we understand the devastating eﬀect the production of fast- fashion has: exploitation of environment and people. The founding of the sustainable label Maravillas Bags ‒ which now reaches its ﬁfth successful year ‒ was a logical move for Christina. Fair paid workers and a minimalistic ecological footprint are not just important to Christina, but also to her clients. Furthermore, both environmental friendliness and fairness are in accordance with the Zeitgeist.
Our focus is on timeless design rather than fast fashion. Our bags have a clean design and are more than just functional.The use of innovative, sustainable, natural and vegetable materials in local production is a passion of ours. We combine progress, quality and urban design with traditional craftsmanship. Our studio is located in Palmaâ€™s charming district Son EspaĂąolet. Here we work with local people with topnotch experience in the manufacturing of bags. As a result of keeping production local, we avoid long transport of our goods and remain transparent in all our work. Larger orders are handed to our other workshops in the region, which also reflects a trusting relationship with our producers (locally produced = zero emission).
MARAVILLAS BAGS OFFERS THREE COLLECTIONS OF HANDMADE BAGS IN PROVEN QUALITY AND TIMELESS DESIGN BAGS AND ACCESSORIES IN VEGETABLE TANNED LEATHER A VEGAN ALTERNATIVE, THE PIÃ‘ATEX COLLECTION OF PINEAPPLE FIBRES BRAND NEW IS THE WOOD COLLECTION WITH BAGS MADE OF FLEXIBLE WALNUT VENEER
Originally our designs were all made from vegetabletanned leathers, which we obtained from tanneries within Europe. This decision to source our materials from Europe, not emerging or third-world countries, means that we inspect the work at every stage and guarantee our processes are kept local. It also allows us to conform to strict European production requirements and ensure fair treatment of workers & the environment. Then we integrated an extraordinary material into our production. A vegan alternative to leather – PIÑATEX! A material made from pineapple leaf fibers which is developed in the United Kingdom and produced in the Philippines and Spain. This sustainably produced fabric is well suited to vegans and animal lovers. PIÑATEX uses pineapple leaves, which are the natural byproduct of existing pineapple fruit harvesting. It is hard to top in terms of sustainability and also creates an additional
income for farming communities. PIÑATEX has similar properties to leather in that it is breathable, water repellent, hardwearing, light and colourfast. As a third and newest material we now use a flexible WALNUT – VENEER, which is mounted onto a bio cotton basis, and then cut with a laser to make it flexible and soft. The surface is sealed with a waterbased coating. This vegan alternative has an excellent CO2 balance as the wood is from FSC certified forests. It is a collaboration between Italian design and German engineering. We combine this innovative and vegetable material either with our vegetable tanned leather to offer the customer a sustainable bag or use the combination with PIÑATEX to offer a vegan alternative. In this coming season we remain faithful to our design style and offer clean shapes in appealing colour combinations. In all collections you will find plain design with elaborate details.
FASHION & BEAUTY
O P UN T I A Luxury Oils
NATURAL ORGANIC FACE OILS
rom the seed of a cactus fruit comes the most absorbable botanical oil on the market oPuntia oil - infused with delicate bouquets of Geranium Bourbon, Neroli, Spanish Sage & more, and bursting with bio-active aromas designed to promote the health and healing of skin, body, and mind. Crafted with the finest all natural ingredients from the Mediterranean, the opulent recipes nourish and protect the skin while offering a unique journey, every day. oPuntia luxury oilS embodies the raw beauty of the Mediterranean, where simple luxury meets wild nature, evocative of summer splendor. oPuntia luxury oilS was conceived under the Grecian sun, on a wild Mykonian beach, where partners and couple Kassandra and Achilles were dreaming of an all-natural, real solution for damaged, lackluster skin. Sunken into nature, this illuminated moment led to intense immersion into the world of natural perfumery and skincare. The unisex formulas are made in Athens, Greece. These pure botanical oils enhance your skin and mood, naturally.
PRICKLY PEAR SEED OIL The Prickly Pear cactus, Opuntia Ficus Indica, grows wildly all over the Mediterranean and yet its skincare benefits are virtually unknown. Virgin cold-pressed Prickly Pear seed oil, or oPuntia oil, transforms the amazing benefits. Prickly Pear is full of antioxidants, Vitamin E and essential fatty acids that slow aging, increase collagen production, decrease wrinkles, and protect against UV rays. Prickly Pear seed oil contains the highest percentage (88%) of unsaturated fatty acids than any other beauty oil, with an optimal ratio of linoleic to oleic at about 3:1. Rich in linoleic acid, phytosterols, and polyphenols it is ideal for nourishing the skin keeping your skin soft, supple and radiant. One of the most luxurious oils in the world. It has a satiny texture and is easily absorbed, penetrating the skin quickly without being greasy. The first batch of oPuntia luxury oilS face oils was hand-crafted in the coupleâ€™s studio apartment under the Acropolis in Athens, driven by a great will to share and test the products with friends and family from all over the globe. The Revival Face oils series launched in 2017, with a loyal following!
YOUR VACATION GLOW. EVERY DAY.
The smell of the pine trees in our favorite cove and the way the cicadas screeched when it was too hot meant lazy days and nights with skinny dipping.”
FROM THE CREATOR, KASSANDRA LEFAKINIS “In these skincare products we have immortalized that beautiful, plush moment of illumination on that magical beach. The oils were born from need but seeing Greece from a tourist’s perspective and also as a native (with my Greek heritage from my father), I was able to seize the joyful essence of the luxurious Mediterranean summer and incorporate it into our brand. I grew up in the suburbs of Philadelphia but as a family we spent every summer cruising the Greek Seas. The memories of the way people expressed themselves, the food, the dancing, the late nights, the sea, and the beauty all mesmerized me. My senses came alive whether eating something with fresh oregano, smelling the sea air, diving into the late August sea, or listening to Greek music with its Eastern instrumentals and longing vocals. The unrivaled beauty of the country and its myriads of sensual delights beckoned me and thus I landed there after traveling to and fro. Some of my favorite memories were on boats, destination unknown, taking naps in the warm sun while my salty hair dried in the breeze.
oPuntia luxury oilS believe that luxury is not fabricated but the pleasure of natural abundance, the ability to relish it, and honoring our senses and primal being. Healthy, glowing, nourished skin without sacrifice, generating a sense of empowerment and well-being is offered in these niche products. Kassandra and Achilles keep the philosophy of the brand at heart, and don’t miss a day or night without applying the precious oils! Follow us on Instagram @opuntialuxuryoils
Feel good about your purchase! Our brand reflects our ideals, what we care about and believe in. We are proud to be a brand with transparency, offering sustainable, cruelty-free products from ingredients to packaging, helping you make the best choices for guilt-free, empowered shopping and self-care! With every bottle purchased, we plant one tree through our partnership with One Tree Planted!
A blog with hidden gems On our blog we write about our travels. We want to show the real must visits in Greece according to us. For us itâ€™s also a way to document all the highlights and hot spots that weâ€™ve been to. Authentic places which are filled with Greek culture in the broadest scents. Good food, a beautiful scenery, friendly people and sunshine. For us these are the main things that make a place worth visiting.
FOS IS THE
GREEK WORD FOR LIGHT
Georgios (Greek) and Rose (Dutch) are both creatives and met 5 years ago. Sharing the same passion for the Mediterranean way of life, especially Greece, we decided to put our artistic talents together and start a lifestyle brand named FOS Studio. Our mission is to lighten up your world by giving you the unique experience of Mediterranean life as seen through eyes. Our studio is built around creative simplicity a traveling lifestyle, and living in the moment.
Products that compliment a lifestyle All the decisions we make, we do by heart and with passion. The ideas for the products we design and develop come from a feeling within. It starts by an experience, and then this experience is put into a story or a product we love. We’re establishing a network of local craftsmen in Greece, with whom we work closely together. This process let our designs and ideas become real products. For us it’s about quality, sharing handmade stories and creating perfectly curated products with a hint of imperfection shown. We’re in the process of launching our own jewelery line, inspired by the characteristics of the Aegean sea. The designs are handmade and made-to-order, this way every item is unique. Another goal we have is producing a pure and organic extra virgin olive for our own brand. At the moment we’re researching into olive farmers who we can work together with in creating this product. We want to be involved in the first steps of the olive oil making process and capture this to share as a story with our followers. Storytelling is for us as important as the product itself.
Dream big The dream we have is to own a beautiful space in the Peloponnese region (Greece). Here we want to create a perfectly styled getaway for people to spend their holidays and free time. Find yourself in an idyllic setting with amazing views, good company, and great local food and products. That’s what we want to offer!
The power of connecting Online is our blank canvas where you will find all of our inspiration and reflection of the way we pursue life.Â Instagram is one of our channels where we connect with like-minded people from all over the world. We share our passions and establish meaningful collaborations and strengthen each otherâ€™s business. We love to meet new people and to hear their stories. This provides us with new inspiration for our brand and the products we are developing. Instagram is the perfect platform to test new ideas and reach higher goals by listening to our followers.
Do you want to follow our journey? Then join us and stay connected via our social platforms and website: facebook.com/fosstudio2018 instagram.com/fos.studio Hope to see you there, Love,
Georgios & Rose www.fos-studio.com
BASED IN SCIENCE INSPIRED BY NATURE BARCELONA www.nudebotanicals.com
Mysterious and f Morocco is not j
It is probably the most vari
in North Africa, both in terms of its lan
full of contrasts. ust any country.
ied and contrasting country
ndscape as well as culture and history.
Colorful markets and rich scents of spices in the Medina of Marrakech. Our Tip ! Experience the nomadic life of the Bedouins between the Atlantic Ocean and the Mediterranean Sea with Morocco Gnawa Tours. Take a journey into the country with green valleys and vast oases. Morocco is packed with historical places, small Berber villages and settlements. www.moroccognawatours.com
Ride through small mount Dades Gorge and get an
tain villages of the Atlas Mountains or through the green authentic insight into the life of the Berbers.
The imperial cities reveal
a 1000-year-old high
culture, Oriental mosaic art sparkles on many buildings.
Romantic riads, bazaars and medieval old town
districts put visitors in a 1001-night feeling.
Among the most famous places in Morocco are
certainly the royal cities of Marrakech, Fes, Rabat
and Meknes, the sand dunes at Merzouga or the seaside resort.
the beauty is in youR countRy"
Passionate Amateur Photographer WorldTraveler Member of Adventures in Morocco See more on Instagram @ bouhmouchkhalid
A PLACE OF SEA AND SAND PhotoS
CORSICA SEEN DIFFERENTLY
Corse Hélicoptère is a Corsican Airline company for passengers and overhead work. We operate year-round, 7/7, all over Corsica and also France,Italy and Sardinia. The service quality is faultless and trustworthy. The head office is located at Ajaccio Napoléon Bonaparte Airport and there is a secondary base in Figari-Porto-Vecchio (South Corsica), in summer saison. The helicopters are Ecureuil AS350 B2 and B3 models and the pilots are fully experienced and all know the region and the best places to visit in Corsica. With Corse Hélicoptère, discour a different Corsica thanks to panoramic or thematic circuits for an unforgettable trip over the « Island of Beauty ». THE TEAM IS ON CALL TO ADVISE AND ACCOMPANY YOU AS YOU EXPLORE, DISCOVER OR RETURN TO SEE THE VERY BEST OF CORSICA.
I N D I G O G A Z E L L E TOURS
AUTHENTIC TRAVEL EXPERIENCES
S IN MOROCCO & GREECE
WHAT TRAVEL EXPERIENCE DOES INDIGO GAZELLE PROVIDE? Indigo Gazelle Tours, LLC is a boutique travel enterprise which designs, manages, and delivers exceptional, authentic, and specialized travel experiences in Morocco and Greece. A random pairing, you may ask? Not really. These two fascinating destinations across the Mediterranean glow with deep traditions of hospitality, magnificent cultural heritage, remarkable culinary acclaim, dramatic landscapes, and just awesome color. We seek those intimate moments and off-grid settings that reveal, enlighten, and leave precious impressions which only true travel can gift. Our small group, guide-led tours are limited to 14 people (and frequently have no more than 10) which allow us great flexibility to improvise and experience unique, unplanned opportunities as they arise. And by focusing on Morocco and Greece alone, we have the expertise, reach, research, and resources to create enriching and unique journeys you will be challenged to find elsewhere. Whether you desire a scheduled small group, guide-led tour with fellow like-minded travelers; a curated, independent pre-packaged tour; or a highly customized, private travel experience exclusively aligned with your interests and passions, we can find the right option for you or your group.
HOW DID YOUR FOCUS ON MOROCCO AND GREECE ORIGINATE? Both countries are very dear to my heart. I am a second generation GreekAmerican whose father is from the “Blue Zone” Aegean island of longevity, Ikaria, and my mother’s parents were born on the history-rich island of Rhodes. It was my paternal grandmother (“yiayia” in Greek), however, who was my gateway to Greek culture— food, traditions, language, folklore, and spirituality. Her spirit still inspires me to immerse myself in this second home of mine. So this is the source of my passion in sharing Greece to travelers in an intimate, authentic context. Once you experience Greece’s take on the Mediterranean lifestyle with its iconic cuisine, leisurely pace, and spontaneous dancing—with antiquities and the gleaming aqua-andindigo seas often in view (or at your feet)—it is an epiphany. My Morocco adoration began in 1990 when I lived in the spectacular, medieval city of Fes and taught English for a year after graduating with a M.A. in Arab Studies from Georgetown University. I had spent two prior summers in Egypt and proceeded to work in Jordan as well, but Morocco touched me in many profound ways—the warmth and hospitality of the people, its artisanal, design, and architectural grandeur, its amazing topography from sea to mountains to desert, its hypnotic colors, its deep, tolerant Sufi tradition with respect to Islam, and its fascinating absorption of European and sub- Saharan African influences make it, in my mind, the ideal Arab World destination. I kept returning and keep returning... and as with each visit to Greece, my heart is warmed anew. The historic, geographic overlap of Hellenic and Arab civilizations and empires, I am convinced, reside in my genetic sequence, and this unique melange not only propels me back towards these two true, painterly countries--it propels me to share their wonders and humanity with curious and open travelers. That is the history and essence of Indigo Gazelle.
WHAT IS THE MEANING BEHIND YOUR “INDIGO GAZELLE” BRAND? Aside from its entrancing imagery, “Indigo” because it is the wondrous, inky, iconic color of Homer’s wine-dark sea, the Aegean. Indigo also connotes something precious and luxurious given its ancient history as a rare and treasured natural dye. “Gazelle” is a bow to those graceful, elegant, endangered antelopes in Morocco and elsewhere in North Africa and the Arabian Peninsula. Also, in Moroccan Arabic, the adjective “ghazala” - a derivative of “gazelle” - is used to describe anything and anyone “beautiful” or “gorgeous”; it is the highest compliment, and our two featured destinations embody this description in innumerable ways. Together, “Indigo Gazelle” conjures up fantasy and this greater Mediterranean region — and don’t you long for something fantastic at some point during your journeys?
GIVE US A GLIMPSE OF YOUR MOROCCO AND GREECE SMALL GROUP TOURS We are privileged that our current portfolio of scheduled small group tours feature Celebrity Chef, Culinary Anthropologist, Mediterranean Diet Expert, and Cookbook Author, Amy Riolo (www.amyriolo.com). These tours highlight cuisine, culture, and wellness with a variety of activities and unique, less-trammeled itineraries over 10-14 days. Other future small group tours may feature themes such as art, architecture, design, or music, but we’ve found the demand for culinary tourism to be trending and so conducive to accessing a different culture. I typically join these scheduled tours as the cultural expert and tour director.
MOROCCAN FANTASY Our “Moroccan Fantasy” tour traverses: cosmopolitan and complex Casablanca; “The Rose City” of Marrakech with its African, frontier-like spirit, glamorous panache, and storied Djemaa el Fna or “Square of the Dead”; a spectacular journey across the Tizi n’Tichka pass through the High Atlas Mountains to southern Morocco with its alluring oases, ksars, and kasbahs including the cinematic Aït Benhaddou, further to Ouarzazate with its Hollywood sets, on to the iconic and lush Skoura Oasis then back to Marrakech for a finale in its palmeraie outside the city. Experiences include: cooking classes (in magical settings like a tiled courtyard open to the sky) and spice and olive oil workshops led by Chef Riolo; special guest lectures on topics of interest like Moroccan Islam, Gender Issues, or Amazigh
(“Berber”) Culture; guided tours of UNESCO World Heritage sites; characteristic dining and lodging (in Morocco, we stay in “riads” or “dars” where possible— meticulously renovated homes with interior gardens or courtyards); and ample leisure time for shopping or relaxation. Of course, we’ll seek out a camel ride and drink copious mint tea too to put the exclamation point on a Morocco journey! After this tour, I can offer that one’s perception of Arabs, Islam, and Africa will be much more sophisticated and possibly transformed.
GENUINE GREECE Our “Genuine Greece” tour also features Chef Riolo and spotlights wellness in addition to culinary and cultural facets of Greece. This unique, off-the-beaten path itinerary includes: cosmopolitan, pulsing Athens, with its iconic Acropolis, world-class museums, gamut of cafes and gourmet-to-street food eateries, and spirit of perseverance; the fabled, scenic nearby island of Samos, birthplace of Hera; the philosopher, Epicurus; and famous mathematician but lesser-known “Father of Vegetarianism in the West,” Pythagoras; and the “Blue Zone” island of Ikaria, rugged and wild in the northeast Aegean, where indigenous diet (secret: honey) and lifestyle practices (secret: time is elastic and dance whenever possible) nurture an active population largely free of chronic diseases and cognitive impairment well into their 90s. This experiential insiders’ expedition also includes hands-on cooking
classes, wine-tastings, honey- tastings, guided tours of UNESCO World Heritage sites, characteristic dining, olive oil/ spice workshops, culinary lectures, cultural enrichment encounters, and independent time for R&R, swimming, shopping, and sampling the diverse, delicious, and healthy local fare. Travelers will bear witness to the Mediterranean Diet and Mediterranean Lifestyle at one of its noble sources. This insight, along with the country’s effusive hospitality and Greeks’ Zorba-like zest for living, will hopefully boost one’s “longevity counter” after their return home.
Photo by Veronica Sorace
S T E P I N T O I TA LY A S I F YO U ' R E A LOCAL! Creative Edge Travel is about slowing down to connect with what makes Italy "ITALY"— its people. We know from experience that what you’ll remember most are the interesting locals you meet on your adventure. That's why we couple unique activities with opportunities to connect with locals in a meaningful way. We go beyond the typical tourist sites to far flung villages and farms where our friends and artisans are waiting to WHAT ARE SOME OF THE MAIN HIGHLIGHTS OF YOUR UPCOMING TRIPS?
WHAT KIND OF TRAVELER SHOULD BOOK A TRIP WITH YOU?
Our Secrets of Southern Italy trip happens in May and June, while o u r Fa l l H a r v e s t i n Tu s c a n y t r i p k i c k s o f f i n O c t o b e r. We ’ l l m a k e gelato with a family who has done it for over 100 years, we’ll dance to live folk music at a countryside farm, we’ll cook mouth-watering recipes in a traditional coneshaped home called a trullo, we’ll hike to an abandoned abbey or chestnut flour mill, we'll soak in natural hot springs, we'll take sheep on a walk through an olive grove, we'll enjoy a private opera performance in the Chianti countryside, and that’s just the beginning. Every activity is centered around that human connection element of travel, with a group of just 5 - 7 guests and time to wander and make your own discoveries, too.
If you know you’re the kind of person who wants that insider, off-the-beaten-path access but just can’t quite bring yourself to chat up strangers in another language, rent a car in a foreign country, or spend weeks researching, our trips are a great fit for you! Our travelers want to experience authentic Italy without the growl of a giant tour bus announcing their arrival. All ages 18 and up are welcome, and we encourage that cross-generational exchange and sharing of experience and perspective that a small group affords.
Read more: www.creativeedgetravel.com.
5 - 7 PEOPLE PER TRIP MEANINGFUL CONNECTION WITH LOCALS UNIQUE, INSIDE PERSPECTIVE ON ITALY STRESS-FREE TRAVEL
DISCOVER THE UNIQUE TASTE OF ITALY ITALIA DELIGHT IS THE FIRST MARKETPLACE WHERE ITALIAN EXPERTS CONNECT WITH TRAVELLERS TO OFFER AND BOOK AUTHENTIC ITALIAN
Food &Wine Experiences Visits Tastings Workshops Who are our Experts? The Experts are Italian food & wine professionals and companies: farmers, winemakers, fishermen, breeders, confectioners, chefs, sommeliers and professional tasters of beer, oil, cheese, rice, etc. Italia Delight aims to discover and share fascinating Italian food & wine stories and itineraries. We offer travellers from around the world an innovative tool to book authentic experiences, where authenticity consists in the direct contact with our Experts through unique and inimitable experiences, strongly linked to their territory. The food tourism platform is both a B2C and a B2B marketplace. No longer and not just a tourism
focused on places, but above all on experiences. International travellers consider food as culture and experience. They believe that food & beverage help to understand the local culture in a more immediate way than traditional activities related to the historical and artistic heritage. Tourist activities related to food and beverage have an influence on the choice of a destination. In Italy in 2017 the number of travellers with a food and wine interest were over 110 million, double compared to 2016, and their spending exceeded 10 billion (â€œReport on Italian food and wine tourismâ€? - Touring Club, Prof.ssa Roberta Garibaldi, January 2018).
THE EXPERIENCES Travellers can search for an experience among: •Visit: the Expert will welcome travellers for a guided tour and introduce them to his work. They will learn the secrets, craft techniques and history of his products. He will share this ancient knowledge that makes Italian food & wine culture so unique. The visit can be combined with a tasting. •Workshop: during this experience, our food & wine Expert will make travellers develop their skills. They will expand their knowledge and share his passion, his culture, his will to represent his own territory. It will be a unique holiday experience. •Escape: an experience that will refine their taste, will lead travellers to the discovery of a territory, will involve them in unusual activities with our Experts. They will enjoy a unique and immersive experience in the Italian food & wine culture.
HOW DOES IT WORK? Travellers or Food & wine lovers can search for an experience by location or product (e.g. Turin or wine), select their favourite food experience, book and pay easily and securely on the website. Experts receive the reservation request and they can accept or reject it within 24 hours. If accepted, the reservation is completed between Expert and traveller. If the Expert does not confirm the reservation, travellers will receive a 100% refund.
HOW WE SELECT?
Italia Delight is the place where the best Italian food & wine Experts meet and share their knowledge with food & wine lovers from around the world. Our mission is to promote Italian food & wine Experts, offering them an opportunity to share their passion worldwide. We want to offer travellers a wide selection of unique experiences, particularly with regard to craftsmanship and typical Italian food & wine. During selection, we consider: •Originality: the experience must be original and interesting; •Quality: the experience must be well structured; •Territory: the experience must be an expression of local territories and typical productions, encouraging their sustainable development; •Hospitality: the experience must be an expression of hospitality, introducing visitors to the beauty and history of a territory.
Are you visiting Italy? Do you want to boo to Italy? You can book tailor-made expe experience” button on the descriptive pag If you want to have a tailor-made advice, an email to email@example.com
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SOME TIPS For your Easter and spring trips, you can choose: TUSCANY Hand-rolled pasta or Roberta’s pottery – Workshops. In a beautiful “agriturismo” on the Tuscan gentle hills near the Saturnia hot springs, you will learn how to make pasta or the ancient art of ceramics with Roberta. SARDINIA Among our Cannonau rows – Visit. Cannonau is the most important grape variety of Mamoiada, in the heart of Barbagia. You will have a walk with Tonino among the rows of old Cannonau and granatza vines. SICILY How do pistachios grow? – Visit. In Bronte, on the volcanic slopes of Mount Etna, in an uncontaminated environment, you will discover all the secrets of Sicilian pistachio with Laura.
THE ADVANTAGES OF ITALIA DELIGHT
ITALIAN FOOD AND WINE EXPERTS – PROFESSIONALS, NOT LOCALS TAILOR - MADE TOURS NO MIDDLEMAN FEE FLEXIBLE CANCELLATION
Our tours are immersive authentic cultural and culinary experiences that revolve around great food and good company! If youâ€™re the kind of traveller who wants to take time to explore and engage with a destination as a visitor and not as A tourist, then our tours are tailor-made for you.
WHAT'S UNIQUE ABOUT OUR TOURS EXPLORE - DISCOVER - SURRENDER Our tours are designed for a unique kind of traveller – you. You’re seeking something more than hectic schedules, long wait times and the anonymity of a large travel group. Our small group tours and inclusive itineraries are about creating a more personalised travel experience at a more relaxed pace giving you time to connect, so that you feel more like you’re traveling with friends. As Greece is our heritage, we’re showcasing Chania through a cultural and culinary lens incorporating experiences with a ‘live like a local’ focus: what the locals
do, where and what they eat, and how they live and socialise. We’ve researched extensively and personally participated in the activities included in this tour, to ensure they align with The Hellenic Odyssey’s values. We’ve selected the ‘best of the best’ experiences and created an itinerary that keeps travel time to a minimum (where possible) and provides the opportunity to discover Chania, its people, its culture, its cuisine and what philotimo truly means, without compromising on the experience of slow mindful travel. You’ll discover how
traveling at a slower pace allows you to observe more, be present in the moment and gain a greater appreciation for things that often go unnoticed on more traditional, fast-paced tours.. Our itinerary is more relaxed and includes free time for you to explore and discover Chania for yourself, indulge your interests, or just completely surrender to the ambience and lifestyle of Crete. We can also tailor our stops to suit the group and stay longer at places that we’re enjoying.
WELCOME TO CRETE TASTE CHANIA
Let us introduce you to the largest of the Greek islands – Crete! Join us on our 8 days/7 nights, The Best of Chania Tour, (which includes a day trip to the neighboring town of Rethymno) to experience the culture and culinary delights of Crete’s second largest city. Against a backdrop of soaring mountains, this colourful town with its 14th-century Venetian harbour and lighthouse is a gateway to a region renowned for its produce, wineries, ever-changing landscapes and of course, its philotimo – not a word but a way of life expressed in through a generosity and friendship to all. We’ll take you to the main sights of Chania to explore the history of the town through its museums and old port. After sampling the produce at the local market and agora, we venture out to Vouves to see the oldest olive tree in Europe before continuing on to the Kolymvari region to visit an olive oil refinery. Chania offers a variety of landscapes, from stunning Balos beach in the Kissamos region to the rustic charm of the country village of Theriso, and is ideal for leisurely walks, goat-spotting opportunities and atmospheric tavernas. The city of Rethymno which is only an hour’s drive away, is one of the best-preserved medieval cities in Europe.
We’ve sourced the best culinary experiences to ensure that all dining is local, authentic and delicious. We’ll visit carefully selected coffee shops, bakeries, wineries and traditional restaurants where you’ll meet cooks, pastry chefs, growers and wine experts, who are passionate about their work and eager to share their stories. Together, with our cooking class host, we’ll prepare delicious dishes using fresh ingredients harvested from the garden and straight to the plate. So, if you’re looking for a unique travel experience with that ‘live like a local’ feel that combines the freedom of independent travel with the security of a group, join The Hellenic Odyssey in 2019. We can’t wait to welcome you to your next adventure!
SMALL GROUPS Small groups make a big difference. Our tours allow for a more intimate, personalised travel experience and the opportunity to form lasting friendships and create warm and vivid memories of your time with us.
FLEXIBILITY This is ‘slow travel’ and that means no rigid timetables, and plenty of free time. There’ll be opportunities to linger a little longer at favourite spots, for impromptu stops that can turn a spontaneous moment into something memorable, or time to simply just explore.
ISTRIA YOGA HOLIDAY BY NORRA MIROSEVIC
ontinental Croatia meets the Adriatic in Istria, the heart-shaped, 3600-sqkm peninsula in the country's northwest. You drive through the lush interior with its rolling hills and fertile plains attracts food- and culture-focused
visitors to Istria’s hilltop villages, rural hotels and farmhouse restaurants, while the indented coastline is enormously popular as well. My Croatian born husband & I live in Victoria, Canada and started visiting Croatia in 2001. We decided to buy two apartments on the island of Hvar in 2005. By 2010 we wanted more so we asked our Croatian cousin Zoran from Split where he thought the most beautiful places in Croatia were. His reply was:
The Dalmatian Coast and it’s Islands & the Middle of Istria. We said “Where is Istria?”
Seeing Istria for the first time was an unforgettable experience of what my Dalmatian husband calls “Gentlemen's Country” with an abundance of lush green rolling hills with wild birds, deer & wild boar. Truffles, Olive groves, fresh vegetable gardens & vineyards dot the countryside as you drive along the winding roads through one antique village after another. The hilltop towns are especially eye catching. When I became a yoga teacher in 2015 I decided to promote Istria with a new kind of travel that is taking hold called “Experiential Travel”. It embraces exploration, uniqueness and involvement in the local way of living in the destination you are visiting. My Istria Yoga Holiday invites its guests to definitely experience something new. Each day after yoga with my guest teacher Helga Beer, guests & I will venture to different places and experiences in Istria over 6 nights & 7 days. We built our own small villa near a hilltop town called Oprtalj located near the more popular Motovun with its Kastel Hotel & Spa and the many great restaurants on top.
WALK THE STREETS IN PICTURESQUE ROVINJ! Rovinj is coastal Istriaâ€™s main attraction! This intensely charming town was once an island that joined the mainland back in 1763. After a short tour enjoy your time wandering the tangled web of cobble streets shopping for clothes arts & crafts or sampling local fare on the famous rocky shore bistro!
TRUFFLE HUNTINGMIRO TARTUFI Professional truffle hunter Miro & his dogs will take us to his own forest where he will share all of his knowledge. The truffle is one of the best condiments to use in cooking. Miroâ€™s wife Mirjana will then treat us to a feast of Istrian pleasures that includes instructions how to cook truffles. Excellent local wines & refreshments are served. This is an adventure not to be missed!
AN AFTERNOON IN THE 2000 YEAR OLD SEASIDE TOWN on the western coast of the Istrian Peninsula. The Euphrasian Basilica dates back to the 6th century & is a UNESCO heritage site. Spend some free time enjoying the sun & sea!
PLENTIFUL WINERIES AND LOCAL PRODUCTS are promoted in Istria & we will go on a tour to experience all of the products created by AURA.
HILLTOP ARTIST COLONY GROZNJAN We will get dropped off a short walk from Groznjan & enjoy a beautiful walk to this ancient town. In 1956 this Town of Artists was founded by allowing dedicated artists to move into abandoned homes after previous inhabitants were forced to flee. Some 30 galleries house sculptors, painters, musicians & artisans that live &/or work & sell their crafts. This is a beautiful town with breathtaking views over the Mirna Valley and the Adriatic Sea.
If you want to know more about this travel experience please go to. www.istriayogaholiday.com I hope to repeat this holiday every year.
ontenegro, also known as the pearl of the Mediterranean Sea, is unique in many ways. Situated in the south of Adriatic, this hidden secret of the Balkan peninsula is becoming
increasingly popular, but it still succeeds in leaving visitors of this small country breathless. You will struggle to find such a small territory with such a great combination of different ecosystems, where dozens of articles and books by foreign authors have been inspired over the past few centuries. A natural wealth of untouched beauty, long beaches, clear lakes, fast flowing rivers, and high mountains in such a compact area is rare, but when they’re intertwined with tradition and rich historical and cultural heritage, it’s unheard of. Imagine starting your morning with a cup of hot coffee in a cottage surrounded by mountains covered with snow, and in just a few hours you can sunbathe and take a swim in the clear blue sea. Sounds like a dream? Well, it’s a lot closer than you think, this experience is not to be missed, because we all know that happiness is real only when shared.
TOURS SELECTED BY LOCAL EXPERTS BY ALEKSANDAR MRVALJEVIĆ If you decide to spend your holidays in Montenegro, one thing is certain, there are plenty of options for those looking for interests that will make their holiday unforgettable. Our Travel Agency specialises in great activities and many unique tours. We started way back in 1989, when my father Savo Mrvaljević decided to leave a well paid and stable government position and follow his heart - Travel Agency Montours Cetinje was born. It was not simple because SFRJ - Yugoslavia was still united, and most business and trade was in the government sector. We are proud of the fact our Agency was one of the first private travel agencies in Montenegro. During the following years there was unrest in the area of Balkan. Many years later, after Montenegro became independent again, we continued our work, but this time on a completely different level, so now here we are, at your service. Bringing our customers the best experiences Montenegro has to offer. What makes us different from other agencies is our passion and love we share with our customers. Yes, it’s a job, but rest assured that our main goal is to promote our wonderful little country to the best of our ability. We know from experience that once people visit Montenegro, they fall in love with the place. Furthermore, it would be heavy work to fit in all our tours in just a few days, there’s just so much to see. Therefore, we offer the most flexible service possible for our customers, allowing them to create a truly unique experience and once in a lifetime trip. Whatever our customers choose, it always exceeds expectations. From activity holidays that include hiking and kayaking, to romantic walks on the beach and exploring by boat, or a luxurious wine and dine experience for foodies, you name it, we can offer it.
There are many places we recommend and offer. Each one is just a small part of the beautiful sites we can show you, but we carefully select the ones that are represent our country’s riches. Some of the most picturesque ones are the many National parks. From Biogradska Gora, one of the three remaining primeval rain forests in Europe, to Skadarsko Jezero, the so called International Bird airport, we cover it all. We combine the beauties and historical significance of the Mausoleum (the highest one in the world) of our mountains, located in the Lovcen national park, to the 25 curvy serpentines above the Bride of Jadran, Boka Bay being the warmest blue you have ever seen. The parks are not only there as a sanctuary of relaxation and escape from our daily lives, but also to teach us how to cherish nature and why is it so important. We promote ecotourism, which is one of the things we are especially proud of. Our guides don’t just sit around and rattle off a list of facts and numbers, they spend time with our travellers and often become friends. We talk about the importance of the natural habitat, about the many different endemic species on such a small territory, and the conditions that led to such a specific climate, ecosystem, and overall atmosphere. We can also get passionate about the courageousness our tiny nation has shown throughout the decades. We are small but quite feisty. Aside from this one on one experience, we do also cater for adrenaline junkies and offer rafting and visits to some places where you can discover your inner explorer and roam free. But we always try to strike a balance. Places like Monastery Ostrog, a bunch of religious settlements and churches are a must see part of our destinations. And last but not least, there is our traditional cuisine? We’ve thought about this also. We have long standing relationships with good friends that prepare dishes just for our customers, using only the finest ingredients and traditional secret recipes. To complete our story, we can’t imagine a better way that with a glass of wine with our chatty locals. You never know what joke they will tell next, or maybe give a hint about that fish they prepared for you.
Gourmet Days Gourmet Days is a food and wine company, specialising in providing guided tours, workshops and wine master classes within Valencia.
“In creating the tours and experiences for Gourmet Days, I wanted to convey all the passion, respect and interest I feel for my region. My aim is to help my clients to experience the unique culture, the wonderful varied gastronomy, the excellent wines and the enthusiasm of the people of Valencia and the Terres dels Alforins." María Silvestre CEO Gourmet Days
aria Silvestre is the host and coordinator of Gourmet Days. She is a tour guide and sommelier specialising in Valencian wines and an expert on the gastronomy of Valencia, Castellón and Alicante. Maria has created the company’s tours and experiences based on her extensive knowledge of the culture of these regions, their wines and gastronomy. The tours and experiences are tailored to introduce the client to the landscape and the beauty of the Terres dels Alforins. This winegrowing zone consists of idyllic landscapes interspersed with hillsides of vineyards, almond trees, olive trees and Mediterranean pine forests. Valencia City complements this area with its cultural and gastronomic diversity. Maria's vision is to create the atmosphere that will take the client on a journey to discover and experience Valencian culture at its best. Maria offers a range of options to facilitate these experiences. These include wine masterclass workshops including the tasting of Valencian and Mediterranean wines; tours to visit wineries (bodegas);Tapas production experiences, extra virgin olive oil tastings and many varied tours that have been designed to showcase the excellent gastronomy of the region.
T U R K E Y IS MUCH MO RE T H A N JUST A HOLIDAY, I T´S A LIFESTYLE!
EXPLORE TURKEY´S STUNNING SOUTH COST AND ENJOY THE HOSPITALITY ABORD THE gulet elPis
Reservations: IlyasGuletTurizm@gmail.com Suzan Rösch: +49 151 54622965 Ilyas Kahraman: +90 534 5217007
BY KELLY MICHELAKIS
Taste Hopping is a platform that aims to celebrate the Greek islands and their local cuisine. Though the island groups share certain characteristics, products, and recipes, we want to showcase how individual each and as its own set of local delicacies, culinary traditions, and ‘secret’ ingredients.
Tastehopping ® is not just food tours, retreats and a se-
lection of recipes from the Greek Islands. It is the stories of the land, the sea, the peoples; their way of eating, their way of living, their way of sharing. Brimming with rich culinary traditions, we are here to share what has been passed along through the centuries. We are hereto help you see, feel, and taste the essence of the Isles. Though we will pass on what has been passed along over the centuries, we also want to shed light on the ‘New Generation.’ The young farmers, producers, chefs, and winemakers who, on the one hand, are keeping certain traditional traits but, on the other hand, are ‘shaking things up’ a little.
In 2014 the financial crisis forced me to leave Greece for a Northern European country. Though grateful for the work opportunity, after a while I started to miss the things I had once taken for granted. Firstly, the sea. I longed for it like one longs for a lover. My new job was located in a land-locked country you see. A gorgeous little country but no salty air. Then sneakily creeping in were the cravings. I missed the familiar whiffs coming out of people’s homes (yes, even in the streets of a megalopolis like Athens, you still get those whiffs). Spinach pie, Gemista (stuffed vegetables), Tsoureki (sweet Easter bread), the lemon and oregano infused chicken and potatoes slowly roasting in the oven. It was when the cravings got to be likened to a pregnant lady’s plee for Macadamia nut (with a caramel swirl) ice-cream at 3:00 am, I decided I needed to find a way back home. The only natural thing for me to do was to combined my two main reasons for homesickness (the sea and the food). The Ionian, the Aegean, and the Cretan seas with their surrounding specks of land and all their culinary treasures. And you know what? I want to share it with the world. Through locals’ stories, through the recipes, through digital guides, through real guides (food tours) and more extravagantly, through retreats. That’s what brought me back. That’s what will keep me here. Happy sailing! Happy eating!
If you are visiting or planning to visit one (or more) of the Islands, we are here to guide you. Be it straightforward suggestions on what and where to eat, to creating unique culinary adventures especially designed for you, consider us your Hosts. As your hosts, we are beyond delighted that you have found your way to the Greek Islands, albeit virtually. It is here beneath the extraordinary light, on these little specks of land scattered throughout the Aegean and Ionian seas that culinary magic takes place. It is here, through food, that we will assist you in connecting to the land, to the sea, with the rich culinary heritage, and the locals. We will share with you what the islanders, without hindrance, have shared with us. With a myriad of professional and artistic endeavors under our belts, from teaching, to photography to TV shows, to food and travel editing, we have combined our passions, expertise, and superb eating skills. And...here we are!
Kalos Ilthate! Welcome! We hope you enjoy your stay. www.tastehopping.com
From the paradisia oastlines of Portugal to the ountryside markets of Italy, a new approa h to e o friendly, so ially ons ious lu ury travel be kons. Born from the myriad ourneys of founder ason Wert , U Travel hosts small group tours brought to life by lo al o hosts hefs, designers, vintners and artists who allow travelers to truly un over hidden gems not found in the guidebooks.
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"We believe we can make a valuable contribution to a greener, cleaner and more connected world"
In tandem with the spirit of micro-discovery, UNCOVR maintaian emphasis on eco-friendly, sustainable travel. Advocating slow travel in small numbers, we seek out environmentally friendly buildings and transportation, such as on foot or by bicycle. The agency directly supports local communities and their businesses. For each person who books a tour, UNCOVR plants five trees, donates to organizations that clean oceans, and invests in community interests like local art and academic design establishments. “It all started when I was a toddler and traveled the United States, Canada and Mexico with my mom,” said Wertz. “She gave me my profound wanderlust,
and I couldn’t have asked for a better guide. As an educator, she had an insatiable appetite to learn and to celebrate the diversity of the world. It was only natural that I would follow in her footsteps.” Through a lifetime of travel, Wertz met extraordinary individuals who made the places he visited authentic, exciting and memorable. He learned to travel like a local and seeks to share his passion for favorite destinations with others. His intimate knowledge of the people and communities he met along the way inspired UNCOVR’s commitment to making travel beneficial for both the traveler and the local hosts.
UNCOVR Travel’s 2019 calendar includes journeys in Puglia & Basilicata (Italy), Sicily (Italy), Provence (France), Alentejo (Portugal), Catalonia (Spain) & Istria (Croatia). 6-day or 9-day journeys start at $3,280 USD per guest for double occupancy.
â€œSocially responsible and clean travel must be the future of the luxury travel industryâ€? Jason Wertz, Founder
More About UNCOVR Founded in 2017 by global traveler and designer Jason Wertz, UNCOVR Travel specializes in one-of-a-kind journeys co-hosted by local artisans and creatives. As part of its corporate strategy, UNCOVR advocates slow travel and selects sustainably designed buildings and environmentally friendly means of transport. With tours currently scheduled throughout southern Europe. For more information, contact: Jason Wertz 1-800-320-6443 firstname.lastname@example.org
GRANADA AND THE
"A pearl se as Moorish poets d Build as a small fortress later to an Islam Jusuf I, Sulta Photo
et in emeralds" described the palace. in AD 889 and converted mic royal palace by an of Granada.
Photo by iSaK GundroSen
e visited Granada and fell in love on the first sight with the ancient city located at the foot of the Sierra Nevada mountains. The Moors occupied Spain for hundreds of years and their influence on Spanish culture, architecture, music, food and language is most notable here in Andalusia. The Emirate of Granada was the last Muslim dynasty on the Iberian Peninsula to capitulate in the Catholic Reconquista. It was the last city to fall and endures today as the place where the old Moorish Spain feels most present. After Cรณrdoba and Seville were reclaimed by the Catholic Kingdoms in the 13th century, Islamic refugees fled to Granada, where the Nasrid Emirate had established a separate state for themselves. The Nasrids had taken up residence in a lavish royal palace high up on a hill in the heart of the city. They reigned for more than 250 years from the Alhambra before finally succumbing to the besieging Catholic Monarchs Ferdinand of Aragon and Isabella of Castile in 1492. Today the Alhambra is a UNESCO World Heritage site and Spain's most significant monument with 8,500 visitors every day!
The ancient Muslim Palacio de Generalife was the summer palace and country estate of the Nasrid rulers of the Emirate of Granada in Al-Andalus, It's located on the hill Cerro del Sol, near the Alhambra and composed of a series of large ornamental gardens, pools, courtyards with vibrant blooms where every corner holds a pleasant surprise for the eye. So beautiful and unique, it has been a reference for garden designers for centuries. The name 'Generalife' means 'garden of the architect'. Originally it was most probably an architect's house that later passed to the royal family.
NASRID PALACES The Nasrid Palaces with opulent Moorish-style courtyards, at the heart of the Alhambra are a palatial complex formed by three buildings: The Mexuar is the oldest hall. It was employed for meetings between the ministers of the king and as a courtroom. The Palace of Comares, which dates back to the era of Yusuf I. was erected around the Patio de los Arrayanes and its side exits lead to the Sala de los Embajadores and the Sala de la Barca. The Palace of the Lions, dating back to the era of Muhammed V, is also a royal residence.
The AlbaicĂn is Granada's oldest Arab district situated on
the hill across from the Alhambra. We walked through the old quarter of AlbaicĂn, the ancient Moorish neighborhood of whitewashed houses climbing the hill on the other side of the Darro River with baroque churches and Arab cisterns. The winding streets are packed with restaurants and bars. To the south is the atmospheric Realejo quarter, where the Jewish community settled during the Moorish period.
Sacromonte the gypsy quarter with live flamenco is draw-
ing visitors to the hills above Granada for music and dancing after dark in the “caves” beyond the Albaicín. The Sacromonte district is located on the Valparaiso hill of Granada and borders the north-east side of the Arab El Albaícin district. In the 15th century, a large group of Roma, or the Spanish gypsies, the Gitanos, situated themselves here. They created houses by making cave homes in the hills. In the 15th century, the Valparaiso hill received the status of holy mountain, because people believed the caves in the hill contained the remnants of the city's patron saint, San Cecilio.
The Catedral de Granada, or Santa Iglesia Catedral
Metropolitana de la Encarnaciรณn de Granada was constructed over 181 years between 1523 and 1704.. The architect was Enrique Egas, master of the old Gothic school, but it took six architects to complete and was mainly constructed during the Spanish Renaissance period. It has impressive facades and a stunning gold-&-white interior, stained glass domed chapel with a grand altar and several chapels. It is one of the largest Cathedrals in the world.
Hammams, or bathhouses, were an essential part of
daily life in Moorish Al Andalus, and they are making a comeback in Granada after being banned for religious reasons in the mid-16th century by the Christian kings. In 1998, the Hammam Al Andalus on Calle Santa Ana, opened five centuries after the Catholic Monarchs shut the original baths on the same site. There are several Arab baths in Granada where you will be able to enjoy traditional hammam: hot and cold water bath, relaxing massage, aromatherapy and other treatments.
Make sure to try some "Piononos" while you’re in Granada! This traditional pastry gained its popularity thanks to three sisters in the 19th century. After they rediscovered the original recipe they sold Piononos in their bakery. They named this tasty pastry after Pope Pio Nono and you can try one for yourself at various cafeterias in the city. You should drink an "Alhambra Beer" named after its most important monument, while gazing at the Alhambra from one of the bars near Mirador de San Nicolas or on the tapas tour in the evening. Granada is the city of "Free Tapas". It is one of the last cities in Spain where you receive for every glass of wine, soft drink or beer you order, a free portion of tapas.
The city is home to an abundance of bars and restaurants of wildly varying quality, The origin of the term, though, is uncertain, with countless stories as to how and when the practice came about. One such tale has it that under the monarchy of Fernando el Católico, it became obligatory for bar owners to serve food with alcohol as a response to an increasingly drunken workforce. The tapas scene in Granada is one of the best in Spain. Go for a stroll through the city, soak up its history, and enjoy a ice cold glass of Alhambra beer and some croquetas, queso montefrieño, mini Hamburger, pork loin, albondigas in hearty sauce, tortilla del Sacromonte, habas con jamon...
FOOD & DRINKS
did you knoW? YOU CAN SKI THE SNOW COVERED MOUNTAINS OF THE SIERRA NEVADA ABOVE GRANADA AND ENJOY THE SUNKISSED MEDITERRANEAN COASTLINE BELOW ONLY 135 KM AWAY!
TURKISH TOWELS & CLOTHES email@example.com
Hammamet... The place that stole my heart BY LENKA KHAMRI - PURE TUNISIA Part II
t was just a couple of years ago when I travelled to Tunisia for the first time. Upon arriving, I felt like I was in a beautiful dream. Everything was new for me, deeply interesting, and simply different than in Europe. I spent my first Tunisian holiday in the city of Sousse. It is the third biggest city in Tunisia, has a rich history, beautiful historical sights, modern hotels, and a fresh way of life. I liked Sousse, but one day I visited another city to meet up with a friend. I'm still trying to find the right words to describe the feeling. When I explored this city and strolled through the old town I felt so comfortable and at home.
A few years later I found a real home and still live here to this day. The city is called Hammamet. This is the city where my heart found its home. Let me introduce you to this wonderful city, maybe I can convince you to visit, and who knows, you might have a similar feeling to me. Hammamet is a small city situated in the Cap Bon peninsula on the coast of the turquoise sea. It’s surrounded by sandy beaches and large green gardens full of palm, lemon, and orange trees. Sweet smelling jasmine and colourful bougainvillea contrast with the bright white houses. The heart of Hammamet is the old city Medina that is situated on the shore of the sea and surrounded by ramparts
belonging to the hispano-turkish fort from the 16th century. Compared with Medina of Tunis or Sousse, the Medina of Hammamet is much smaller but very charming and picturesque. I love to walk through the narrow streets, discover new photogenic corners, admire the details of nicely decorated doors, occasionally talk with people who still live here, or haggle with merchants for some beautiful souvenirs. What I love the most is sitting in the café Sidi Bou Hdid enjoying their famous cappuccino and chocolate crepe, with an amazing view of the sandy beach and blue sea and dotted with colorful fishing boats. It doesn’t get much more picturesque than this.
My personal tip: Don’t miss the amazing sunsets, they’ll make your evening really special Although Hammamet is a small city, it attracts a lot of tourists. Until the 20’s of the last century it was a small traditional town. Then a Romanian millionaire, George Sebastien, decided to build a luxury villa near the centre of Hammamet. He invited his friends to spend their holidays - writers, painters, politicians, actors, and celebrities. Hammamet gained a great reputation as a wonderful holiday destination and a huge tourism boom soon followed. The first hotel was opened in the year 1957, and then another and another. Today Hammamet is a city with the highest concentration of hotels in Tunisia. The hotel builders still respect the surroundings and traditions, ensuring the height of the hotel does not exceed the height of the surrounding trees. Villa Dar Sebastian is now the International Cultural Centre of Hammamet. It’s open to visitors and you can explore the interior of this beautiful villa or take a walk through the botanical gardens full of lemons, oranges, olives, and palm trees. You can also find an amphitheatre where the well-known and popular International Festival Of Hammamet takes place every summer. Hammamet is full of life, especially during the summer season. The medina and the promenade is busy well into the night – tourists and local people relaxing on the promenade or having a cup of arabic coffee, smoking shisha, enjoying refreshing ice cream or a delicious dinner in one of the many restaurants. Like background music, the muezzin call to prayer, birds singing, and the sea whispering. Visitors can choose from a wide variety of accommodation from simply furnished apartments, luxury five star hotels, family friendly hotels, party hotels or adult only hotels, accommodation in a private villa or in a traditional guesthouse. You’re guaranteed typical Tunisian charm and friendly service in all of them.
South of Hammamet they’ve built a new tourist zone called Yasmine Hammamet. A number of four and five star hotels with an ‘Arabian Night’ atmosphere and modern architecture, thalassotherapy centres, beach clubs, watersports, discos, the biggest marina in Tunisia, and the biggest attraction, Medina Mediterranea, the imitation of the old arabic city containing a theme park, Carthage Land. Hammamet is also a great starting point for trips. How about a visit to the town of Nabeul, famous for its beautiful handmade pottery? Takrouna, a small berber village at the top of the mountains with breathtaking views? Or the fort of Kelibia? Nature lovers can go hiking on Mount Zaghouan. How about a trip to the capital city Tunis, to visit the ruins of the famous Carthage, or the romantic blue-and-white city, Sidi Bou Said? Friguia animal park is perfect for families with children, as well as everyone else, with a sea lion show and many exciting animals. A wide choice of restaurants, bistros, cafés, patisseries, and bakeries give a great opportunity to taste Tunisian cuisine. It’s has a mixture of Italian, French, Berber, Arabic, and Turkish influences. Be adventurous and try Tunisian street food – richly filled sandwiches or local specialties like fricassé, chapati, or sweet bambalouni. Visit one of the numerous restaurants serving Tunisian food and order crispy brik or spicy ojja. For a gourmet experience visit one of the restaurants with fresh fish, one of the best is on the medina rooftop and offers excellent sea views. Don’t forget to spoil yourself with a delicious dessert, whether traditional Tunisian sweets or ice cream. Everything is simply delicious.
Hammamet is a blessed place!
Follow Lenka on Instagram @pure_tunisia
HERBS FROM THE GREEK ISLANDS AROMATIC AND MEDICINAL HERBS
DID YOU KNOW THAT 300 MILLION TONS OF PLASTIC ARE PRODUCED IN THE WORLD EVERY YEAR?
J ustin a lexander b rewer MediteRRanean actiVist With the uRge to clean the sea
TELL US A BIT ABOUT YOURSELF AND YOUR AMBITIONED PROJECT I grew up in upstate New York, and despite not being anywhere near a real beach, I've always felt a connection with the sea. As a young man I would often think about its power, and the fact that there is so much left to be discovered. It always filled my heart with a sense of wonder. When I was 18 I joined the U.S. Army and was sent to live abroad for the first time in my life. I'd call Germany home for the next few years. Around this time, I began doing more in depth research about the hardships our oceans face. I remember thinking "We gotta stop talking about this and just fix it already". After my year-long tour was over, I decided to leave the army. I got out, went to college in the United States, but ultimately decided to obtain my bachelors degree somewhere overseas. I looked into dozens of schools, and eventually wound up going to a private university in Israel. It didn't take long before I fell head over heels in love with the Mediterranean. Its soothing warmness and calm temperament make it the most inviting body of water I had ever laid eyes on. Despite my new infatuation, I began noticing some problems. Plastic was everywhere. In some areas of the Tel Aviv beaches, I began seeing heaps of garbage. I watched as people young and old left their trash behind, and nobody seemed to bat and eye. I found it difficult to grasp how anyone could have such apathy for the sea that brings them such joy. I began doing small things to try and help combat the problem: I'd pick up all the surrounding trash when i'd visit the beach, I started participating in cleanup dives, and when I wasn't doing that, I would snorkel along the Tel Aviv coastline grabbing
whatever plastic I could. These are all fun ways to help out, however, I'm painfully aware that they make a very minuscule impact. Not long ago, I suddenly remembered something I had once seen during my time in Germany; the SeaBin! The SeaBin is a floating rubbish bin that can be installed just beneath the water in marinas, docks, and ports. It uses a special vacuum to pull in anything floating on the water's surface into its catch bag, thus greatly impacting these areas in most desperate need of help. NOW THE QUESTION WAS: HOW CAN I GET THE SEABIN TO ISRAEL? I reached out to an organization I heard of called The Mediterranean People. The Mediterranean People is a newly-formed coalition of aquatic environmental organizations in Israel that supports a network of local communities campaigning for the protection of the Mediterranean Sea. I spoke with Michael Raphael, a coordinator there, and pitched him my idea to have these SeaBins installed in strategic places along Israel's coastline. Michael loved the idea, and since then, he and I have been working hard to make this dream a reality. Michael and The Mediterranean People have already gotten the approval of our local municipality, and now our task is to raise enough money to purchase some of these devices. We have started a crowdfunding campaign on the website Drove.com, and hope to raise enough to make our first purchase within the next few months. We are asking for help not just from local Israel's, but also our Mediterranean neighbors, and those around the world who understand the importance of marine conservation. Despite the current, ever-present climate of strife and division throughout the world, we believe the preservation of our planet to be a cause that has the power to unite us all.
CLEANING UP THE EASTERN MEDITERRA The Mediterranean People Organization
ANEAN OF PLASTIC
"This particular sea is incredibly important to the stability of the 21 countries along its coasts. The Med is vital to the survival of these nations, as they all rely on its waters as a source of food, transportation, and much more. Furthermore, the Med's only outside access to a larger body of water is through the strait of Gibraltar. A MERE 9 MILES WIDE! Because of this limited access to the Atlantic ocean, it takes the Mediterranean 100 years before its waters can renew; making the conservation of the waters to be of the utmost importance.
WHO REALLY WANTS TO SWIM IN POLLUTION? The Mediterranean People is a newly-formed coalition of aquatic environmental organizations in Israel that supports a network of local communities fighting for the protection of the Mediterranean Sea. Latley, they've been doing this by aiding the establishment of regulated marine protected areas (MPAs). These local stewardship projects, in which communities are involved in the planning and establishment of marine preserves, have had significant results in the waters of Australia, the Philippines, and Turkey. The Mediterran People, have started this campaign in order to take a stand against sea pollution! Their goal is to raise enough money to bring a few of these devices to the eastern Mediterranean coast, starting with Israel. With your help, they will be able to give this area an opportunity to DRASTICALLY reduce its pollutant impact on the sea. This campaign is in cooperation with Zalul ("clear", in Hebrew), one of Israel's leading environmental NGOs, an organization dedicated to protecting the seas and rivers of Israel. Zalul accomplishes its mission through conservation, activism, research, awareness-raising, and education. The newest mission is to implement Seabin technology into their local ports and marinas along the Mediterranean. A SeaBin is a revolutionary ocean cleaning device that operates 24/7 catching all floating debris in the water. This aids tremendously in making cleaner oceans from which WE ALL benefit. Read more here: http://www.medpeople.org.il/english/
Photo by Medpeople.org
Photo by Ma
ari Isiemini Instagram @maritraveling
SEABIN PROJECT One of the world’s greatest problems is to provide practical and tangible solutions to reduce the plastics in our ocean. The Seabin Project has set this as their goal with a simple mission statement: To live in a world without the need for Seabins. If there was rubbish bins on land, why not in the water? It all started from a passion for the oceans and the hard realisation that human over-consumption and waste mismanagement was killing our oceans. This is how, Andrew Turton and Pete Ceglinski, two avid water lovers created the “Seabin” that would collect trash, oil, fuel and detergents.
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Two from 8 of the worlds best golf spas have been selected from the Mediterranean region.
FROM THE TRADITIONAL HAMMAMS IN MOROCCO TO THE WORLD’S LARGEST SPA RESORT IN CHINA, GOLFSCAPE REVEALS 8 OF THE BEST GOLF SPAS AROUND THE WORLD Whether you’re looking for a fulfilling weekend of golf or a luxurious spa experience, these incredible destinations have it all. Not fond of spending too much time at the course? Feeling sore after a round? Just bring your mind, body and soul to one of these exceptional facilities for a well-deserved and memorable escape. Heritage Le Telfair Resort, Mauritius Heritage Le Telfair Golf & Wellness Resort is known as one of the best luxury spa hotels in the region. Offering a personalized approach, this sanctuary welcomes international experts yearly. As a result, prepare to harness every element of wellness, leaving you ready to pursue a holistic lifestyle. Luton Hoo Hotel, Golf & Spa, UK Filled with pride and history, Luton Hoo Hotel is the perfect place for a lavish golf and spa break. Being that, the luxurious spa is a stroll away from the magnificent layout of the Mansion House. All you need to do is step through the majestic gateway of the Country Club and replenish yourself with unique spa experiences. Aphrodite Hills, Cyprus Escape the chaos of the world and head to The Retreat Spa at Aphrodite Hills. This blissful haven is filled with ancient traditions, calming scents, and enlightening treatments. Moreover, the spa is a delight for all senses, as you’ll find yourself on a journey of discovery. Druids Glen Resort, Ireland Nestled in the charming countryside of Wicklow, Druids Glen is a five-star resort offering a memorable escape. Embark on a world where nature meets luxury and satisfy your senses with the refreshing aromas of natural oils. While you’re at it, enjoy the majestic views of the Irish Sea alongside some of the best golf in Ireland. Gloria Golf Resort, Turkey Explore La Source Spa and experience unique standards of luxury. Specifically, take a leap into the traditional Turkish baths and lose yourself in absolute comfort. What a perfect way to end a challenging round of golf! Amanjena, Morocco Situated away from the busy streets of Marrakech, Amanjena’s wellness and spa experiences are a treat to all. As a matter of fact, the stunning resort is home to a glassed-in whirlpool, two revitalizing hammams, and a relaxation courtyard. Mission Hills Haikou, China In addition to being part of the world’s largest golf facility, Mission Hills Haikou is also recognized as the world’s largest spa resort. Inspired by the traditional bamboo architecture of Fujian Tulou, the Mission Hills Spa radiates the principles of balance and harmony. Besides this, the resort utilizes water from the surrounding natural mineral springs, giving each treatment an authentic touch. Rio Real Golf & Hotel, Marbella Rio Real is the perfect combination of playing world-class golf and rejuvenating once’s wellbeing. Not to mention, the wellness center offers plenty of therapeutic treatments, keeping you eager for your next round! With that, take a swing at one of Marbella’s best golf courses followed by an unwinding massage soon after.
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