FIRST MAGAZINE NOVEMBER 2023 No347 THE PEARL JUBILEE ISSUE

ISSUE 347 NOVEMBER 2023
A CAPSULE OF THE WORLD
30 th
Year
Anniversary
Edition
the PEARL
JUBILEE ISSUE
“And the day came when the risk to remain tight in a bud was more painful
than the risk it took to blossom.”
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EDITORIAL
“It was the best of times, it was the worst of times, it was the age of wisdom, it was the age of foolishness, it
was the epoch of belief, it was the epoch of incredulity, it was the season of light, it was the season of
darkness, it was the spring of hope, it was the winter of despair.”
Charles Dickens, A Tale of Two Cities
30TH YEAR ANNIVERSARY
THE PEARL JUBILEE ISSUE
Natural pearls, in themselves being a rarity, are closely linked with a 30th anniversary,
symbolizing the scarcity of finding a lifelong partner. As FIRST Magazine celebrates its
Pearl Jubilee, we are deeply appreciative of our readers and advertisers, and everyone
who has and does contribute to the process of creating each edition, whose unwavering support has
been at the centre of our success – in this rollercoaster ride, this exhilarating adventure that is a
magazine, with twists and turns that represent the ever-changing trends and challenges in the
publishing world, making the editorial process a dynamic and captivating journey – over the past
30 years. We present to you our 30th Year Edition.
ON THE COVER: Eugène Guillaume, Anacréon, 1851, marble, Musée d’Orsay, Paris, France. Photography diane-picchiottino.
THIS PAGE: Photography Anita Austvika.
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FIRST MAGAZINE SINCE 1993. ISSUE NUMBER 347. 30TH YEAR ANNIVERSARY EDITION.
5

CONTENTS
8
LA DOLCE VITA. Your Own Personal Out of Africa Moment at the Four Seasons Safari Lodge Serengeti. Photograph © Richard Waite /Four Seasons.
51
THiS
IS
WiNE
20th chapter in
this issue
EXCLUSIVE SERIES: THIS IS WINE. The Great Bitter II: The Burgundy vs Bordeaux Schools
of Wine Thought in Amarone. Corteforte, Valpolicella, Italy. Photograph Daniel Vogel.

20 31
CONTENTS
41
INTERIORS. Palm Beach Living.
Photograph Nick Mele, courtesy Vendome Press.
THE ROLEX MIDDLE SEA RACE.
Photograph © Rolex/Kurt Arrigo.
FLORENCE. Michelangelo’s Secret Room.
Photograph Silvia Stellacci/AP.
CONTENTS
[ISSUE 347. NOVEMBER 2023]
8
LA DOLCE VITA
A Sanctuary in the Savannah.
The Fabulous Four Seasons
Safari Lodge Serengeti.
20
INTERIORS
Palm Beach Living.
Explore the Pleasures of Tropical Life.
31
THE ROLEX MIDDLE SEA
RACE
Natural Beauty and Nautical Challenge.
41
FLORENCE
Michelangelo’s Secret Room Exposed.
“Don’t trouble yourself. God didn’t make
us to abandon us.”
Michelangelo Buonarroti
46
BEAUTY
The Creative Process Behind CHANEL’s
Chance Eau Fraîche.
51
THIS IS WINE
The 20th Chapter in This is Wine:
Its Storied Place and Taste.
The Great Bitter II: The Burgundy vs
Bordeaux Schools of Wine Thought
in Amarone.
63
GASTRONOMY
Paul Bocuse (Monsieur Paul).
The Pope of Gastronomy.
75
HEALTH & WELLBEING
Tackling Diabetes.
Dementia Risk Reduction:
Diabetes Control.
80
ENVIRONMENT
The Race to Carbon Neutral.
87
BAKING
North American Weekend Bakes.
90
COCKTAILS
Siesta Cocktail.
When a Hemingway Daiquiri
met Margarita.
63
30 th
Year
Anniversary
Edition
GASTRONOMY. Paul Bocuse.
The Pope of Gastronomy.
Photograph courtesy Restaurant Paul Bocuse.
87
BAKING. North American Weekend Bakes.
Photograph Priscilla Du Preez.
90
COCKTAILS. Siesta Cocktail.
When a Hemingway Daiquiri met Margarita.
Photograph Maria Georgieva.

LA DOLCE VITA
“Imelakua aig inchu (MAASAI).”
Home is not far away when you are alive.
TIMELESS ELEGANCE IN CENTRAL SERENGETI
A SANCTUARY IN THE
SAVANNAH
Serengeti National Park is a renowned wildlife reserve located in the northern part of Tanzania,
extending to southwestern Kenya. It is one of the most famous and oldest national parks in Africa,
and is perhaps best known for the annual Great Migration, where vast herds of wildebeest, zebras,
and other herbivores move across the plains in search of fresh grazing land. This natural spectacle is
one of the most impressive wildlife events in the world. Serengeti is home to a wide variety of wildlife,
including the “Big Five” – lion, leopard, elephant, buffalo, and rhinoceros. The Maasai people have a
strong presence in the region surrounding the Serengeti, and indeed the name is a Maasai word
which means open endless plains – from Siringet – the place where the land runs on forever. Nestled
discreetly in the heart of the national park and UNESCO World Heritage Site, the Four Seasons Safari
Lodge Serengeti is the only luxury lodge in central Serengeti, and as such provides an unrivalled
safari experience throughout the year, situated centrally to experience the great migration
heading north and south.
Photography Richard Waite, courtesy Four Seasons.
8
This page: Home to the Serengeti National Park and the incredible wildlife that lives within it, Tanzania is known as one of the world’s most prestigious safari destinations.
Photograph © Richard Waite /Four Seasons.

LA DOLCE VITA
9

LA DOLCE VITA
The thought of a safari evokes memories of films like Out of Africa and
Tarzan, as well as documentaries by Richard Attenborough – they all
share a sense of adventure, wildlife encounters, and a deep connection
with untamed landscapes. The experience of a real-life safari allows access to the
breathtaking scenes and up-close encounters with diverse wildlife and
landscapes reminiscent of those seen on screen; and the spirit of exploration and
cultural immersion, and the call for conservation efforts found in cinematic,
documentary and safari experiences contribute to a sense of adventure,
nostalgia, and a desire for an enchanting connection with the natural world.
10

LA DOLCE VITA
This page: Take to the vast African skies in a hot air balloon and float peacefully over the Serengeti, with a unique bird’s-eye view of the wildlife roaming undisturbed
in their sanctuary below. Photograph © Richard Waite /Four Seasons.
11

LA DOLCE VITA
Above: Inside the lobby at the Four Seasons Safari Lodge Serengeti. Below: Incredible views from the Four Seasons Serengeti Kani Spa. Photography © Richard Waite /Four Seasons.
The Serengeti National Park is considered by many as the best in
Africa and is one of Tanzania’s most famous natural wonders,
and just over 10 years ago, in December 2012 the Four Seasons
Safari Lodge Serengeti officially opened its doors. In doing so it became
the only luxury resort in central Serengeti, setting the stage for some of
the most unforgettable wildlife experiences in the world.
Serengeti National Park, located in northern Tanzania and extending
into southwestern Kenya, is one of Africa’s oldest and most renowned
wildlife reserves. Established in 1951, the park covers approximately
14,750 square kilometres. Its name is derived from the Maasai language,
meaning “endless plains,” reflecting the vast grasslands that dominate
the landscape. Home to the Big Five – the lion, leopard, elephant,
buffalo, and rhinoceros – the Serengeti is famous for the annual Great
Migration, where millions of wildebeest, zebras, and other herbivores
migrate in search of fresh grazing lands. The park was designated a
UNESCO World Heritage Site in 1981, recognizing its significant role in
preserving biodiversity and supporting diverse ecosystems.
12

LA DOLCE VITA
Above: The Four Seasons Safari Lodge Serengeti is the only
luxury resort in central Serengeti. Centre: A living and
dining room and an expansive pool deck separate the
bedrooms in the Lodge’s residential-style two-bedroom villas.
Bottom: Take a dip in a private, infinity-edge plunge pool
alongside views of the savannah in the Lodge’s Terrace Suite.
Photography © Richard Waite /Four Seasons.
The Maasai are a Nilotic ethnic group in
East Africa and inhabit parts of Tanzania
and Kenya, including areas around the
Serengeti. The Maasai have a rich cultural
heritage, known for their colourful clothing,
intricate beadwork, and unique customs.
Traditionally, they are nomadic herders, relying
on cattle for sustenance and economic well-being.
The Maasai are recognized for their resilience and
ability to maintain their cultural identity despite
external influences. The Maasai play a vital role
in the cultural landscape of East Africa, with
some communities participating in tourismrelated
activities, providing visitors with insights
into their traditions and lifestyle.
14

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LA DOLCE VITA
Above and below: Perched on a series of elevated platforms and walkways, the Four Seasons Safari Lodge Serengeti sits next to an animal watering hole, where you can watch a family of elephants
stop for their morning drink. Facing top: The free-form, infinity-edge pool overlooks the active watering hole. Facing centre and bottom: Contemporary African-design elements capture the
essence of the untamed plains outside. Photography © Richard Waite /Four Seasons.
16

LA DOLCE VITA
The Four Seasons Safari Lodge Serengeti
offers a unique opportunity to be immersed
in the Serengeti from a safe and ecologically
responsible environment amid the unspoiled
wilderness. The design of the property reflects both
contemporary African architectural style and its
surrounding landscape – with the centrepiece of the
Lodge comprising of a two-storey great house. The
lodge – consisting of a total of 77 rooms, suites and
villas – is built atop a series of elevated platforms and
walkways and nestled alongside an animal watering
hole, where herds of elephants, giraffes, buffalo and
antelope can be seen quenching their thirst. Here too
one of the most awarded hotel pools in the world –
the Lodge’s outdoor infinity pool – sits directly
overlooking the watering hole. The Lodge is also
home to its own Discovery Centre featuring
museum-quality exhibits and a lecture hall for guests
to learn about the local wildlife, environment and
culture. Under the constant protection of local
Maasai tribes’ people, the spirit of adventure in the
bush can be experienced with exhilarating game
drives, walking safaris or floating quietly above in a
serene hot-air balloon safari.
17

LA DOLCE VITA
Above: Luxurious and welcoming, the unique Presidential Villa at Four Seasons
Safari Lodge Serengeti is no ordinary accommodation, offering direct and exclusive
views of the animal watering hole. Below: The Maasai have a rich cultural heritage,
known for their colourful clothing, intricate beadwork, and unique customs.
Photography © Richard Waite /Four Seasons.
The Serengeti is one of the greatest places on Earth to
witness the beauty and abundance of wilderness, and
beyond the iconic “Big 5” offers a wealth of magical
experiences to delight, inspire and nurture a connection to this
extraordinary land and her people. With its central position, the
Four Seasons Safari Lodge Serengeti offers a variety of activities
that can pamper or give more of an adrenalin rush. From soaring
above the plains in a hot air balloon, float peacefully over the
Serengeti or visiting an indigenous Maasai village to respectfully
learn about these semi-nomadic peoples and their traditional
way of life; to taking a wild walk amid nature – a full sensory
immersion into the surrounding untouched nature with an
experienced guide; or taking a photography adventure with the
Lodge’s experienced resident photographer or a masterclass with
renowned wildlife photographer Paul Joynson Hicks; while for
spa and relaxation seekers, treatments at the Lodge’s spa tap into
the energy of the Serengeti. To finish the day the Lodge can offer
an incredible opportunity for an al fresco meal in the wild –
heading into the heart of the Serengeti for a barbecue dinner by
flickering torchlight around a crackling fire under the reliable
protection of attentive Maasai warriors. The notion of dining
under the stars, surrounded by the untamed wilderness of the
Serengeti, evokes a romantic and adventurous atmosphere and
perhaps allows you to step ‘into’ your own personal Out of Africa
moment. The imagery of flickering torchlight, a crackling fire,
and the presence of Maasai warriors adds to the cinematic
quality of the scene.
18

INTERIORS
20

INTERIORS
“Life is a celebration. Consider everything that makes you happy
as a gift from God and say, ‘Thank you’.”
FRANCIS LUCILLE, THE PERFUME OF SILENCE
EXPLORE THE PLEASURES OF LIFE IN THE HOMES
AND GARDENS OF THE LEGENDARY TROPICAL
ISLAND OF PALM BEACH
PALM BEACH
LIVING
Could it be the subtropical climate and seaside breezes that have drawn
generations to Palm Beach for more than a century? Or does its timeless
appeal lie in its unique mixture of charming bungalows, sleek minimalist
houses, chic apartments, and iconic Mediterranean Revival residences by
such legendary architects as Maurice Fatio and John Volk? Though the
nation’s most exclusive barrier island is perennially thronged with visitors,
few have seen the private homes and gardens showcased in Palm Beach
Living, published by Vendome Press. Some of the homes incorporate the
exuberant colours of the island’s tropical flora; others opt for a soothing,
more neutral palette to contrast with the surrounding landscape. All
embrace indoor/outdoor living, and each reflects the singular aesthetic of
the owner, realized with the help of renowned architects, superb landscape
architects, and such world-class interior designers. Expertly guided by
native Palm Beacher Jennifer Ash Rudick, gain an intimate look at the best
in tropical living.
Photography Nick Mele, courtesy Vendome Press.
21

INTERIORS
“An intuitive desire to understand the way people live has always been behind my interest in
houses. If a house is a portrait that provides insights into the tastes, penchants, exotic travels,
and idiosyncrasies of its inhabitants, then a collection of houses speaks to the social patterns of
a town”, writes Jennifer Ash Rudick, in the introduction to her new book Palm Beach Living.
22

INTERIORS
“Palm Beach residences
create a narrative of a
slightly eccentric,
unfailingly philanthropic population
inspired by the natural beauty of the
subtropical surroundings. They also
attest to the beauty that can be
achieved when the only limitation is
one’s imagination. This is the premise
for the selection of houses in this
book...”
“Over the years, I’ve had the
privilege to write about almost one
hundred houses in the Palm Beach
area; each tells a story as unique as
its owners. It would be impossible
(and undiplomatic) to declare a
favorite among them, but a few stand
out as icons of inspiration.“
“Two houses featured in my earlier
books have since been torn down but
live on in the collective imagination
not only for their !air but also for the
kindness, wit, and wisdom of their
late owners. One is Amado, a
Moorish structure built by Mizner
for Charles Munn, known to one and
all as “Mr. Palm Beach.” Its interiors
were as imposing as they were airy.
Rooms were appointed with FFF
(fancy French furniture), but
everywhere were notes of levity, from
sunny orange trim on the white
living room upholstery to a bar lined
with campy sketches of family at the
Lido, as well as with caricatures and
black-and-white photos of celebrities
and friends who had passed through
the house... The other is the home of
the late Lilly Pulitzer Rousseau.
Walking into its great room was like
stepping into the pages of The Jungle
Book; every undraped window
revealed views of banana, citrus, and
palm trees.”
24

INTERIORS
style lives on in the houses of
her children and grandchildren,
“Lilly’s
including her daughter Liza
Pulitzer Calhoun’s house, which is dressed in
saturated African and Indian prints. “I consider
eggplant a neutral colour. Mum taught us to be
fearless with colour and fearless in life.”
26

INTERIORS
27

INTERIORS
ABOUT THE AUTHOR.
Jennifer Ash Rudick is an
award-winning American
interiors and architectural
photographer. Her work
appears in Architectural Digest,
House Beautiful, Milieu, Coastal
Living, Galerie, and House &
Home. Her books include
Beachside - Windsor
Architecture and Design. She
lives in New York and Palm
Beach.
Nick Mele is a lifestyle, fashion,
commercial, and interiors
photographer who Veranda
magazine called “a modern-day
Slim Aarons.” He is the
photographer of A Newport
Summer and his work has been
featured in many print and
online publications, including
Town & Country, the New York
Times, Avenue, Quest,
Architectural Digest, Vogue, and
Vanity Fair. Among his
commercial clients are Ralph
Lauren, Sam Edelman, J.
McLaughlin, and Lilly Pulitzer.
He divides his time between
Newport, Rhode Island, in
summer and Palm Beach in
winter.
PALM BEACH LIVING by
Jennifer Ash Rudick.
Photography by Nick Mele.
Published by Vendome Press.
Hardcover. 344 pages.
of this is to say that Palm Beach style cannot be pigeonholed. As the houses on
these pages demonstrate, in a homogenized world, Palm Beach is ever unique. It’s
“All
sometimes monochromatic, sometimes hot-hued, but always interesting and always a
commingling of cultures and characters, revealing kinship and connections across the decades.”
28

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ROLEX MIDDLE SEA RACE
Above: Start of the 44th Rolex Middle Sea Race in the centre of Grand Harbour, running from the Saluting Battery, just beneath the Upper Barrakka Gardens on the Valletta side,
across to Fort St. Angelo in Birgu. Bottom left: Boats leaving the Grand Harbour at the start of the 44th Rolex Middle Sea Race. Leopard 3 (to the left), Sail no: MON 100,
Model: Farr Custom, Skipper: Chris Sherlock, Owner: Leopard 3, Country: Monaco at the start of the 44th Rolex Middle Sea Race. Bottom right: Artie III, Sail no: MLT 2222,
Model: HH 42, Skipper: Lee Satariano/Christian Ripard, Owner: Lee Satariano, Country: Malta. Photos © Rolex/Kurt Arrigo.
NATURAL BEAUTY AND NAUTICAL CHALLENGE
The Rolex
Middle Sea Race
This October the 44th Rolex Middle Sea Race fleet was sent on its way from Valletta's Grand Harbour on a
course which covers approximately 606 nautical miles. Starting and finishing in Malta, with competitors
sailing around the island of Sicily in an anticlockwise direction, the race is known for its unpredictable and
often challenging weather conditions from calms to heavy winds and rough seas. One of the unique aspects of
the Rolex Middle Sea Race is the breathtaking scenery that sailors encounter along the way – the course, which
takes sailors through a variety of different geographical features, adds to the complexity of the highly
competitive and internationally renowned event.
Photography courtesy Royal Malta Yacht Club, © Rolex/Kurt Arrigo.
31

ROLEX MIDDLE SEA RACE
Above: Elusive II, Sail no: MLT 450, Model: Beneteau First 45 Mod, Skipper and Owner: Christoph, Aaron & Maya Podesta, Country: Malta.
Bottom: Pyewacket 70, Sail no: USA 70007, Model: VO 70 Mod , Skipper: Roy Disney, Owner: Roy Disney, Country: United States. Photos © Rolex/Kurt Arrigo.
The Rolex Middle Sea Race, born from a sporting rivalry between British yachtsmen Alan Green, Jimmy
White, and Maltese sailors Paul and John Ripard of the Royal Malta Yacht Club (RMYC), has evolved into
a prestigious sailing event. Green and White proposed an extended course to create a thrilling
competition in the windier autumn conditions of the Mediterranean. Initially envisioned as a race alternating between
Malta and Syracuse, Paul Ripard’s suggested a race centered on Malta, featuring a clockwise circumnavigation of Sicily.
Despite a mere six months’ notice, the RMYC embraced the concept and Alan Green, granted authority over
arrangements, ensured the inaugural race’s success.
32

ROLEX MIDDLE SEA RACE
Above: OpenPayd BeFree, Sail no: MLT 1313, Model: J/112E, Skipper: Horst Huesley & Jonathan Camilleri Bowman, Owner: Stephane Neve, Country: Malta.
Middle left: Artie III, Sail no: MLT 2222, Model: HH 42, Skipper: Lee Satariano/Christian Ripard, Owner: Lee Satariano, Country: Malta. Bottom left: Calypso, Sail no: MLT 099,
Model: J/99, Skipper: Sebastian Ripard, Owner: Sebastian Ripard, Country: Malta. Bottom right: Calypso, Sail no: MLT 099, Model: J/99, Skipper: Sebastian Ripard,
Owner: Sebastian Ripard, Country: Malta. Photos © Rolex/Kurt Arrigo.
Green envisioned the race’s allure: “The qualities,
challenge and attraction of sailing the seas of classical
history with spectacular scenery including two active
volcanoes, the only tidal strait in the Mediterranean, and the
friendly island base of Malta with its British heritage – and not least
the warmth of the water in autumn – contrasted sharply with [the]
experience of offshore racing in northern waters. In matching the
length of the Fastnet, Bermuda, and Sydney Hobart races, I was sure
we had a winning formula.” The inaugural race in 1968, featuring
eight entries, saw Alan Green and Jimmy White on Sandettie, John
Ripard on Josian, and Paul Ripard aboard the legendary
Stormvogel. Josian secured victory, marking a landmark success for
John Ripard and Malta.
34

ROLEX MIDDLE SEA RACE
Above: Lunatika, Sail no: ITA 16950, Model: Sun Fast 3600, Skipper: Guido Baroni, Owner: Guido Baroni, Country: Italy. Bottom: Favignana, the largest of the Aegadian Islands, is one
of the notable landmarks on the Rolex Middle Sea Race course. Inteman (Barakah), Sail no: ESP 086, Model: Figaro 2, Skipper: Daniel Martin Miguel, Owner: Daniel Martin Miguel,
Country: Spain. Photos © Rolex/Kurt Arrigo.
The race experienced a hiatus after 1983 until the Royal Malta Yacht Club reinstated it in 1996. In 2002, Rolex
SA became the title sponsor, propelling the event into a new era of growth and excellence, and today the
Rolex Middle Sea Race, with its rich history and continued record-breaking performances by some of the
world’s fastest offshore racing yachts, remains a highlight in the world of offshore sailing, drawing sailors and yachting
enthusiasts from around the world. Each year the race attracts a diverse fleet of sailboats, including both professional
and amateur sailors – indeed some of the world’s most prestigious yachts and sailors have participated in this race,
making it a highly competitive and internationally renowned event.
36

BLACK FRIDAY OFFERS
30% TILL THE END
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ROLEX MIDDLE SEA RACE
Above: Boats passing Stromboli. Bottom: Valentina, Sail no: ITA 17885, Model: Prototype, Skipper: Pier Paolo Canè, Owner: Pier Paolo Canè,
Country: Italy. Photos © Rolex/Kurt Arrigo.
The 2023 edition of the Mediterranean’s most demanding and renowned 600 mile offshore race will be
remembered for the mix of conditions. The overall winner of the 2023 Rolex Middle Sea Race was the
Italian Wally 93 Bullitt, skippered by Andrea Recordati; the 33ft double-hander Red Ruby placed second,
separated by only 24 seconds in corrected time. Lee Satariano’s HH42 Artie III (MLT) co-skippered by Christian Ripard,
was the first Maltese boat to finish the 44th Rolex Middle Sea Race. Over the 44 editions of the Rolex Middle Sea Race,
overall victory has been taken by Maltese boats on nine occasions. In the modern history of the race, celebrated local
crews have won their class on countless occasions, and this year 76 Maltese nationals took part. The top boat after IRC
time correction was Sebastian Ripard’s J/99 Calypso, raced double-handed with Sam Pizzuto. Runner-up in the category
was Jamie Sammut’s Solaris 42 Unica. Third after IRC time correction and winner of IRC 4 was the Podesta Family’s
First 45 Elusive 2. Lee Satariano’s HH42 Artie came 6th in a high calibre fleet in IRC 3 – artie’s skipper Christian Ripard
was taking part in his 33rd Rolex Middle Sea Race.
The 45th Rolex Middle Sea Race will start on Saturday, 19 October 2024.
38

Join us for
Christmas
at Esplora
Scan me for
more information:

“Don't trouble yourself. God didn't make us to abandon us.”
Michelangelo Buonarroti
FLORENCE
A SECRET ROOM UNDER A 16TH-CENTURY CHAPEL, WHERE MICHELANGELO HID FOR MONTHS
AFTER BEING SENTENCED TO DEATH BY THE POPE, IS NOW OPEN TO THE PUBLIC
Michelangelo's
secret room
Charcoal drawings, credited to Michelangelo by some experts, adorn a chamber that served as a
coal storage area until 1955 underneath Florence's Medici Chapel. Unearthed in 1975, this concealed
10-metre by 3-metre space sparked intense debate over Michelangelo's authorship. To safeguard the
works, authorities have finally decided to open the room to the public, allowing up to 100 visitors
per week, in groups of four, for a maximum of 15 minutes each, accessible through reservations.
This page: Inside the Sagrestia Nuova at the Medici Chapel, begun in 1520 by Michelangelo, who also designed the Medici tombs within it.
Tomb of Giuliano di Lorenzo de' Medici with Night and Day. Photography George M. Groutas.
41

FLORENCE
Limited to four visitors at a
time, the previously concealed
space underneath Florence's
Medici Chapel, adorned with
delicate charcoal drawings attributed to
Michelangelo, is now accessible.
Discovered in 1975 during efforts to find
a new chapel exit, the 10-by-3 metre
room sparked debate over
Michelangelo's authorship. The
museum's former director, Paolo Dal
Poggetto, believed strongly in
Michelangelo's contribution, fueling
ongoing scholarly disputes. Initially a
coal storage room until 1955, the space
remained forgotten beneath a trapdoor
concealed by furniture. The drawings,
found under layers of plaster, are linked
to Dal Poggetto's theory of Michelangelo
seeking refuge during political turmoil.
This page: Delicate charcoal drawings that some experts have attributed to Michelangelo on the walls of a room used to store coal until 1955 inside Florence's Medici Chapel.
42
Photography (top) Luigi Navarra/AP and (bottom) Silvia Stellacci/AP.

FLORENCE
According to Dal Poggetto’s
theory, Michelangelo hid in
the tiny space from 'the
wrath of Pope Clement VII'
for supporting a short-lived republic
that overthrew the Medicis, sketching
studies for some of his projects. They
include sketches believed to be the legs
of Giuliano de' Medici, as included in
the New Sacristy near the secret room’s
entrance.
The small room, reachable through the
New Sacristy in the Museum of the
Medici Chapels, will be open for
experimental visits until March 30,
2024. Following this period, evaluations
will determine the stability of the works
and feasibility of ongoing visits.
Reservations – through the Museo
Nazionale del Bargello in Florence.
44
This page: Until March 2024, up to 100 visitors will be granted access each week by reservation, four at a time, spending a maximum of 15 minutes inside the space.
Photography Silvia Stellacci/AP.

Weight Alloy Diameter Quality Face Value Thickness Year of Issue
10oz (311.03g) 999.0 Fine Silver 79.5mm BU €10 6mm 2021

BEAUTY
46

BEAUTY
CHANEL
CHANCE EAU FRAÎCHE
CHANCE EAU FRAÎCHE charmed the world with its joyous, lively, and sparkling
scent. Now, CHANEL presents a new, dazzling and elegant interpretation of it.
A new chance is within reach.
Photography CHANEL.
VIBRANT ENERGY
2002: CHANEL unveils CHANCE, a gleeful
and optimistic floral fragrance creation. A
name redolent of success and achievement.
“Chance is a way of being”, said Gabrielle
Chanel. It is no coincidence; it must be created,
honed, sought out. It is the product of effort and
passion. Four interpretations of this now-iconic scent
emerged, including CHANCE EAU FRAÎCHE Eau de
Toilette, a floral-sparkling fragrance with a modern,
sophisticated, and decidedly light trail that features
notes of jasmine and zesty citron paired with a teak
wood accord. An invigorating composition with
charming optimism.
BOLD DUALITY
2023: CHANEL reinterprets CHANCE EAU
FRAÎCHE Eau de Toilette, creating a version
that combines the density of an Eau de
Parfum with the brightness of the Eau de
Toilette. For this unique composition, CHANEL
Perfumer-Creator Olivier Polge amplified the
intensity without overpowering its freshness.
CHANCE EAU FRAÎCHE Eau de Parfum has the
same spontaneous, lively nature as the Eau de Toilette,
but leaves behind a more intense trail.
OLIVIER POLGE CHANEL
IN-HOUSE PERFUMER-CREATOR
creative process behind CHANCE
EAU FRAÎCHE Eau de Parfum involved
making subtle changes in order to
“The
amplify the sensations provided by the
Eau de Toilette. The idea was to go to extremes, to
push the fresh notes even further, through citrus, and
to add density with the base notes, ambery notes, for
more vibration. The challenge with this was to
increase its intensity, bring out the base notes, and
add depth, all while maintaining its fresh quality.
They have the same fresh, colourful scent profile,
with jasmine being the common thread that connects
them. This new version is more textured and ambery
than the Eau de Toilette. To achieve that, intensity has
been brought to every layer of the composition (top,
heart, base).”
Chanel is distributed by Alfred Gera & Sons Ltd.
47

PROMOTION
A UNIQUE CHRISTMAS COLLABORATION
Christmas dreaming
with ZfinMalta & The
.
New Victorians
ŻfinMalta’s first-ever Christmas show is a truly unique collaboration with some of Malta’s best
creative minds, bringing to life Trevor Zahra’s much-loved book Ħolm tal-Milied? From the first
seeds of an idea to the astonishing audio-visual performance audiences are about to experience, the
process of bringing the work together has been a magical ride for everyone involved and promises to
be a beautiful and memorable Christmas celebration for all to enjoy. Main photography Kurt Paris,
portrait photography (The New Victorians) Lindsey Bahia.
When ŻfinMalta’s Artistic Director Paolo Mangiola
first approached The New Victorians with a
proposal to adapt the Maltese Christmas story
Ħolm tal-Milied? into a dance theatre production
with original live music performed on stage, the response was a
resounding yes! With the author’s blessing, the next step was to
assemble a team of artists to realise the dream. Italian choreographer
Adriano Bolognino, a rising star on the European dance scene,
accepted the challenge. Dramaturgy is by long-time ŻfinMalta
collaborator Victor Jacono, and for the first time, ŻfinMalta
collaborates with Anna Horvath on set design and Laurent
Uyttersprot with costumes, while Dali Aguerbi weaves his magic with
light design. The result is a captivating full family experience, taking
audiences on a nostalgic ride, while juxtaposing classic Maltese
traditions with a fresh and contemporary choreography, musical
score, and aesthetic.
The New Victorians are a high-profile, award-winning sister duo whose
music and theatre have brought them local and international acclaim.
Since 2015, they have released two full-length studio albums and
multiple EPs, opened for multi-platinum artist Anastacia on her
Evolution Tour and for the BBC Concert Orchestra in 2019, and
repeatedly topped local airplay charts, to name just a few highlights.
Adriano Bolognino’s extensive portfolio of achievements includes
recipient of the Danza&Danza Emergent Choreographer Award 2022,
new creations for Kayzer Ballet in 2023, and Compagnia Opus Ballet in
2022. He was selected by the European Dance Network Aerowaves, and
in 2020 the Venice Biennale commissioned him to create Your body is a
battleground.
Teamed up with the world-class dancers who make up ŻfinMalta,
Malta’s national dance company, this is a collaboration not to be
missed. Tickets are already selling fast, so book now to avoid
disappointment.
ĦOLM TAL-MILIED?
COMPOSED AND DIRECTED BY THE NEW VICTORIANS
CHOREOGRAPHY BY ADRIANO BOLOGNINO
15/16/17 & 20/21/22 December 2023, 19:30
Valletta Campus Theatre
Bookings: showshappening.com
DANCERS Marti Blanco Romeu,
Pearl Calleja, Lidia Caricasole,
Noemi Coin Andreotti, Lotte La
Haye, Jérémie Lafon, Keith
Micallef, Marion Paquet
(Apprentice dancer), Matteo Real,
Simon Riccardi-Zani, Benjamin
Spiteri (Apprentice dancer),
Amber Van Veen
Based on the book Ħolm tal-
Milied? by Trevor Zahra.
Published in Malta by Merlin.
Supported by the Italian Cultural
Institute of Valletta.
LOOKING AHEAD 2024
Looking ahead, ŻfinMalta is launching into a new year of
international tours and collaborations with another stellar
lineup of local and international artists. Tickets are now on sale
for the February performances of ŻfinDays 2024, a double bill
featuring the work of two of Europe’s most renowned choreographers,
Ambra Senatore and Mauro Bigonzetti, and you can catch ŻfinMalta in
April at Belgrade Dance Festival and Teatro Ariosto in Reggio Emilia.
Download the full season programme from the website –
zfinmalta.org.
UPCOMING PERFORMANCES
ŻFINDAYS 2024 – DOUBLE BILL
Cantata by Mauro Bigonzetti & Aringa Rossa .10 by Ambra Senatore
16/17/18 & 23/24/25 February 2024, 19:30
Valletta Campus Theatre
Bookings: showshappening.com
ŻfinMalta National Dance Company is part of the National Agency for the Performing Arts (NAPA), a public agency providing a joint legal,
administrative, and organisational framework for KorMalta, Teatru Malta and ŻfinMalta.
ŻfinMalta is supported by Visit Malta, Faces, MeDirect, Osteopathy Malta, UN1T, Eden Cinemas and members of the Artistic Director’s Circle.
49

INVESTING
TOGETHER
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with tailormade advice that helps you secure
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Offer valid until end December 2023. Past performance is not a guarantee to future performance.
The value of the investment can go down as well as up and any initial charges may lower the amount
invested and the amount received upon redemptions. Investments should be based on the full details
of the Prospectus, Offering Supplement and the Key Information Document which may be obtained
from BOV Asset Management Limited, Bank of Valletta p.l.c. Branches/Investment Centres and other
Licensed Financial Intermediaries. The investments underlying this financial product do not take into
account the EU criteria for environmentally sustainable economic activities. BOV Asset Management
Limited is licensed to provide Investment Services in Malta by the MFSA. The BOV Investment Funds
is licensed by the MFSA as a collective investment scheme pursuant to the Investment Services Act
and the UCITS Directive. Issued by BOV Asset Management, Premium Banking Centre, 475, Triq il-
Kbira San Ġużepp, Santa Venera SVR 1011 – Malta. Tel: 21227311, Email: infoassetmanagement@bov.com,
Website: www.bovassetmanagement.com.
SCAN HERE

VALPOLICELLA REGION
The twentieth chapter in This is wine: its storied place and taste.
“Fruit of the earth, work of human hands,
blessed be God forever”
THE VALPOLICELLA REGION – ITALY
THE GREAT BITTER II:
THE BURGUNDY VS BORDEAUX SCHOOLS
OF WINE THOUGHT IN AMARONE
hile the appreciation of wine does not necessarily require prior knowledge; in
fact, I’m here to vouch for the humbling joys of blind tasting; it certainly brings a
rich seam of enjoyment when the traditions, innovative know-how, and creative je
ne sais quoi are delved into as a means of savouring why wine, and in particular the
high skill demanding Amarone, can be so deliciously complex and yet within a
fiercely loyal and rigid rule system, entirely diverse in style, writes Kris Bonavita.
This page: San Giorgio di Valpolicella, a quaint village nestled on a hill surrounded by prized vineyards and olive groves,
enjoys one of the most breathtaking vistas in the entire Veronese region. Photography Michael Martinelli.
51

THIS IS WINE
This page: Vineyards at the Dal Forno Romano estate, located in Lodoletta in the Val d’Illasi.
Photography courtesy Azienda Agricola Dal Forno Romano.
My rule of thumb in assessing or
enjoying any wine, despite the long
traditions in different parts of the
world, is to turn to the two major spheres of
wine-making influence, Bordeaux and
Burgundy. Vignerons throughout the world, for
better or for worse in the modern age, owe a lot
of their reference points to these somewhat
polar opposite yet convergent and crosspollinating
wine schools of thought.
Winemaking of course has happened in various
parts of the world for millennia but these two
pillars of French tradition have created their
own cultural ecology, technological know-how
and biodynamic traditions; but ultimately it’s
the sheer combination of good soils, climate
and the right grapes that have catapulted these
two regions to the forefront of every cellarist’s
bucket list.
Burgundy’s fame lies in the myriad soils and
grape varieties which allow a surgical precision
in winemaking to the point where
connoisseurs can blindly tell not just the exact
vineyard location (climat is the exact term),
but even domaine or winemaker and wine style
and approximate vintage just based on the
transparency of the characteristics of their high
calibre wines, especially in the grand cru range.
The key to all this is a winemaker’s lighthanded
skill in exacting from the grapes just
the right amount of delicate complexity, finesse
and precision to express the terroir at hand
(often referred to as connectivity).
Bordeaux on the other hand comes from a
different tradition focused on the blending of
various grape varieties. While still calling for
the best expression of the soils and climate, the
ambition is to produce a wine seamlessly, and
seemingly effortlessly, of power, strength,
energy and richness built for long-haul aging
as well as immediate enjoyment. Often still
providing enough characteristics for wine
aficionados to be able to tell the chateau and
proportion of blend based on the expression of
terroir, but this is more a question of
familiarity with a chateau’s wine-style and skill
rather than terroir per se.
Of course winemaking throughout the world
involves both the objective of expressing the
best from the soils and climates available and
making the most of secondary technical factors
such as oak barrelling, process of maceration,
methods of fermentation in creating works of
art in their own right, but these two French
schools of thought provide the two ends of a
spectrum; from the terroir-driven mineral
purist single grape Burgundian to the more
manipulative highly crafted blended symphony
Bordelaise spirit.
Amarone winemakers can safely be said to be
influenced by both worlds in equal measure.
Some producers go for precision in expressing
the vineyard specifics from which the grapes
come from, often saying so on the label, such
as Masi’s top cuvée mimicking Burgundy;
others like Bertani emphasize the process of
winemaking to produce highly sculpted wines
perfectly and seamlessly blended and destined
for decades of aging in a Barolo style; others
like Quintarelli and Dal Forno still focus on a
deeply reductive method based on the classical
tradition of Old World Bordeaux blends, where
old claret finesse and delicacy are not
compromised to immediate flavour
enhancement, and where tertiary notes and
minerality are important characteristics of the
wine; while some winemakers prefer the
richness and boldness of readily approachable
ripe wines in the style of modern American
critic Parker influenced Bordeaux blends such
as Zenato.
Of course winemakers tend to do a lot of the
same things depending on vintage, and while
Amarone has a distinct character different
from other wines, the subtle nuances explain
why people have their favourites.
FOR CONSTANT REVIEWS ON WINES AVAILABLE IN MALTA AND GOZO
FOLLOW US ON INSTAGRAM/FIRSTTHISISWINE
52

Curated Moments. Family. Quality. Sustainability
www.xaracollection.com
DON'T MISS A THING!
Scan for new releases and exclusive offers

THIS IS WINE
Above: The Boscaini family keeps a unique collection of fine wines in its private cellars, produced in limited quantities and only in the best years, which the family likes to share with
lovers of Masi wines. In the 1950s, Masi was a pioneer in establishing the cru or “single vineyard” concept in Italy, and Campolongo di Torbe is Masi’s elegant cru version of
Amarone. The grapes come from the eponymous vineyard, which has been noted for its quality since the XII century. Grapes are left to dry naturally in traditional drying lofts during
the cold winter months. The Campolongo di Torbe vineyard. Photograh courtesy Masi Agricola.
Masi Cantina Privata Boscaini Campolongo di
Torbe Amarone della Valpolicella Classico DOCG 2011
exclusively represented by Attard and Co. Wines
Campolongo di Torbe is a single
vineyard cuvée Amarone under the
Cantina Privata Boscaini range coming
from an ancient holding already renowned in
the 12th century as a fine expression of welldrained
volcanic Eocenic limestone soils.
In the 1950’s Masi was a pioneer in vouching
for single vineyard cru wines as expressions of
the specific terroir geology and climate and this
is their flagship grand cru.
Masi Cantina Privata Boscaini Campolongo
di Torbe 2011 is sun-baked figs and spices,
shortcrust pastry, dark maraschino cherries
with kirsch-like dry textures and silky
overtones of mahogany, purple flowers; flurry
of mid-tone richness and satiny textures with
good breeding; all ending in a crushed stone
iron rich mineralised finish.
Still in its early years, this needs plenty of time
to open up to a richer secondary profile of sundried
strawberries, rose petals, wild almonds,
apricot kernels, pickled plums, clove, nutmeg,
pipe tobacco, coffee grind, beeswax polish,
tangerine rind, and molasses to name but a few.
A Kentucky Bourbon feel to this, such is its
overarching presence with plenty of deep
flavours and aromas to mull over.
Clearly a wine of meditative introspection
with a long future ahead.
Supplier details: Attard & Co. Wines has a good range of Amarone and Italian wines. In the Masi portfolio there is also Costasera Amarone,
Costasera Amarone Classico, Costasera Amarone Riserva, Cantina Privata Boscaini Mazzano Amarone della Valpolicella Classico,
and Serego Alighieri Vaio Armaron Amarone della Valpolicella Classico.
Attard & Co. Wines, Canter House, P. Felicjan Bilocca Str., Marsa.
Tel 00356 2123 7555 (Gozo 00356 2156 4570). Web attardcowines.com
54

VALPOLICELLA REGION
55

THIS IS WINE
Above: The name Zýmē, from Greek, means “yeast.” Located in the heart of Valpolicella Classica, Zýmē’s new wine cellar in an ancient sandstone quarry, dating back to the 15th
century, testifies to the intimate interrelationship between Zýmē’s philosophy and its local corner of earth. This underground complex, irresistibly fascinating and radiating an utterly
distinctive genius loci, provides unique continuity between the past of tradition and the future of innovation. As the locus where nature, culture, and history converge, the quarry
serves as the very foundation stone of Zýmē, its bodily structure fashioned of natural stone, the magical cavern in which, year after year, the wines mature, then finally enter the
bottle. Photography Chiara Bellamoli, courtesy Zýmē di Celestino Gaspari.
Zýme ¯ Amarone della Valpolicella Classico DOCG 2017
exclusively represented by Vini e Capricci by Abraham’s
Zýmē by Celestino Gaspari, the son-inlaw
of Giuseppe Quintarelli, from
whom he takes his inspiration, having
worked alongside the maestro for several years
before venturing out on his own, sees himself
more as an alchemist in the hard tough skills
of crafting beautiful wines out of tough raw
elements. This blend is Corvina, Corvinone,
Rondinella, Oseleta and Croatina.
2017 is a very good year in Amarone
country with just enough heat to call for a
generous fruit-forward wine without any lack
of acidity and freshness, having not suffered
the extreme heat and dryness Tuscany
underwent. Apart from their flagship Riserva
La Mattonara they also produce a one-of-akind
blend Kairos from 15 grape varieties,
which I thoroughly recommend. The
Amarone is produced in good years with dry
racking for 4 months, macerations for 2/3
weeks after fermentation for 35 days and 3-
year barrelling.
Zýmē’s Amarone della Valpolicella 2017 is
suede leather, sun-dried cherries and raisins,
wild almonds, camphor, baked spices, lavender
and fruit cake. A racy attack of ripe and tart
fruit with beautifully wrought layers of
complexity nicely enveloped by a luminosity
in the mid-palate allowing for a lightness to
accompany the depths of flavour and aroma.
With time pipe tobacco, cocoa nibs, cut
grass, whisky, toasted brioche all ending in a
treacle finish. Pretty elegant, smooth flowing,
a far cry from the fudged heavy-handed
Amarones readily available on the market.
Close to a serene reduced style of old.
Having had this before I think it is far more
open now than a year ago.
Supplier details: Vini e Capricci has a vast selection of Italian and French wines. Some wines in the Zýmē portfolio include Harlequin,
Amarone DOP Classico Riserva 2006 “La Mattonara”, Amandorlato Recioto della Valpolicella Classico, Kairos, Oseleta, Valpolicella DOP Classico Superiore.
Vini e Capricci by Abraham’s, Gozitano Agricultural Village, Mgarr Road, Xewkija Gozo.
Tel 00356 2156 3231. Web viniecapricci.com
56

VALPOLICELLA REGION
57

THIS IS WINE
Above: The Dal Forno Romano winery is located in Lodoletta in the Val d’Illasi, in the Valpolicella production area to the east side of Verona. It was founded in 1983 when Romano
Dal Forno, aged 26 at the time, decided to stop supplying his grapes to the local cooperative winery and started to produce his own wines. The winery currently manages 34 hectares
of vineyards, 18 of which it owns. Throughout the years, Romano Dal Forno relied on his sons’ crucial help in running the company: Luca, Michele and Marco. Since 2020, Marco has
been solely responsible for all production stages, assisted, as always, by his father Romano. Photography courtesy Azienda Agricola Dal Forno Romano.
Dal Forno Romano Vigneto Monte Lodoletta
Valpolicella Superiore DOC 2017
exclusively represented by Farsonsdirect
Dal Forno Romano use exactly the
same painstakingly meticulous
process, grapes and blend to make
their Valpolicella as their Amarone only with
less wracking time (6 vs 12 weeks). 8 vines
worth of fruit go into making one bottle and
despite the hot vintage, this transcends 2017 to
reveal something much more captivating. Far
better than many an Amarone on the market
this is one of my firm favourites.
The Dal Forno Romano estate was
established by Romano dal Forno himself in
1983. Romano Dal Forno was immensely
influenced by the maestro of Veneto Giuseppe
Quintarelli in converting his own family estate
in the Valpolicella DOC region to the forefront
of winemaking, to the extent that his wines vie
comfortably with Quintarelli’s own fare.
Dal Forno Valpolicella Superiore 2017 opens
up with a fragrance of purple flowers, red
cherries and dried figs. The attack is dark
cherry, marshmallows, roast hazelnuts, baked
spices, currants and chocolate ganache, with a
mid-bodied softness enlightened by ample
layers of more fruit dazzlingly dancing on the
palate before ending in a minerally driven clay
and gravel finish of graphite, iron fillings,
white game and treacly molasses.
Rich flavours of complexity in the tertiaries
even at this stage without detracting from the
medley of fruit and fine secondary profile of
soothing dry leaves and stems maceration. This
slowly evolved in the glass to reveal further
depths of caramelized apples, tangerine, crème
caramel, sugared almonds - all sweet, tart, dry,
and bitter in equal measure.
Luminous and ethereal enough to enjoy on
the young side, yet seething depths show a
dynamic streak of energetic evolution making
this fun to follow as it morphs into something
more surreally profound. Curvaceous, sleek,
fast-moving yet graceful, this is utterly
delightful and one of the most beautiful wines
I have ever tasted.
Supplier details: Farsonsdirect has a vast selection of Amarone and Italian wines. In the Dal Forno Romano portfolio there is also
Amarone della Valpolicella Classico and Vigna SereRosso Passito Veneto IGT.
Farsonsdirect, The Brewery, Mdina Road, B'Kara. Tel 00356 2381 4444. Web farsonsdirect.com
58

VALPOLICELLA REGION
59

THIS IS WINE
Above: Dante Alighieri lived in Verona for several years after his exile, and his son Pietro decided to remain in the area, and in 1353 acquired the Casal dei Ronchi estate in
Gargagnago, in the heart of Valpolicella Classica. Winemaking activities began in the 1500s - a tradition which still continues uninterrupted today. After twenty generations, the
house and lands belong to the Conti Serego Alighieri family, direct descendants of Italy's Supreme Poet. For more than six centuries, this noble family has been part of the cultural and
viticultural history of Valpolicella and of Verona. The historic Serego Alighieri estate. Photography courtesy Masi Agricola.
Masi Serego Alighieri Vaio Armaron Amarone
della Valpolicella Classico DOCG 2016
exclusively represented by Attard and Co. Wines
Masi Serego Alighieri Vaio Armaron
Amarone della Valpolicella Classico
DOCG 2016
exclusively represented by Attard and Co. Wines
The Tenuta Serego Alighieri is located in the
heart of the Valpolicella Classico region.
Founded in 1353 by the son of Dante, Italy’s
national poet of Inferno fame, Pietro, who
settled in the rolling hills on the outskirts of
Verona following his father’s exile there for a
number of years. His descendants have been
working the land since. The oldest and
historically most important winery in the
Valpolicella region, now under the umbrage of
the Masi group.
This blend is Corvina, Rondinella, and the
Serego Alighieri clone of the Molinara grape,
aged in cherry-wood casks.
Serego Alighieri’s Vaio Armaron Amarone
della Valpolicella Classico 2016 is undergrowth,
woody flavours, some floral with tobacco and
cedar in the front, centre and finish. An entry
of ripe dark stone fruit plum and black cherry,
dark chocolate, anise, coriander, vanilla,
cinnamon with a chicory and coffee finale.
Strong rubiesque port-like textures and
flavours.
Not yet extremely complex but certainly one
of the more generous, feisty and full-bodied
Amarones with excellent pedigree and a long
aging trajectory ahead - especially with a
fantastic year like 2016.
Supplier details: Attard & Co. Wines has a good range of Amarone and Italian wines. In the Masi portfolio there is also Costasera Amarone, Costasera
Amarone Classico, Costasera Amarone Riserva, Cantina Privata Boscaini Mazzano Amarone della Valpolicella Classico, and Cantina Privata Boscaini
Campolongo Di Torbe Amarone della Valpolicella Classico.
Attard & Co. Wines, Canter House, P. Felicjan Bilocca Str., Marsa.
Tel 00356 2123 7555 (Gozo 00356 2156 4570). Web attardcowines.com
60

VALPOLICELLA REGION
61

COFFEE TABLE BOOKS
FOR YOU & FOR GIFTING
With visual appeal and diverse content,
coffee table books make excellent gifts
Francesco Azopardi (1748 -
1809) Maltese Classical
Composer and Theorist by Dion
Buhagiar. In the last few years
interest and demand has
grown in performing Francesco
Azopardi's music by Maltese
musicians, European choirs
and orchestras.
The Role and Symbolism of
Flowers in Maltese Art:
Exploring National Floral
Depictions by Glorian
Micallef-Grimaud. A book
that spans centuries of floral
depictions in paintings and as
decorations on ornamental
objects.
The Boats of Malta: The Art of
the Fishermen by Desmond
Morris. This book sets out to
record one of the major art
forms of the Maltese Islands –
the painted fishing boats. Each
boat is a work of art.
Storja Medika ta' Malta.
A Maltese translation of over
seven hundred pages of the
book Medical History of Malta
by Paul Cassar published in
1964, translated by
Godwin Ellul.
Bormla: A Struggling
Community by JosAnn Cutajar.
A landmark, mixed methods
study in which JosAnn Cutajar
presents the current situation of
the people of this impoverished,
historical, European city in the
Maltese Islands.
info@faraxapublishing.com
Faraxa Publishing
www.faraxabooks.com
faraxabooks

GASTRONOMY
“Work as if you were going to die at 100 and live as if you were going to die tomorrow.”
Paul Bocuse
THE INCARNATION OF FRENCH CUISINE
Paul Bocuse (Monsieur PaUL)
the pope of
gastronomy
Paul Bocuse is a leading figure of French gastronomy. He was “the incarnation of French cuisine” said
French President Emmanuel Macron after the death of the famous chef in 2018. In a career spanning
nearly five decades, he served as an ambassador for French cuisine while elevating his profession on the
global arena. Often referred to as the Father of Nouvelle Cuisine, Bocuse not only pioneered culinary
trends but also established the esteemed Bocuse d’Or, recognized as one of the world’s most prestigious
cooking competitions. Named “Chef of the Century” by (The French restaurant guide) Gault et Millau and
“Pope of Gastronomy” in 1989, Bocuse was one of the earliest chefs to embrace the power of media to shed
light on the culinary world, and in so doing, he significantly influenced public perception of chefs and
kitchens, leaving an indelible mark on the industry.
Main photography courtesy Restaurant Paul Bocuse.
63

GASTRONOMY
Paul Bocuse was born in Collonges-au-Mont-d’Or, a small town
near Lyon, France, on February 11th 1926. The only son of
Georges and Irma Bocuse, he came from a long line of cooks –
the Bocuse family had been restaurateurs since 1765. Bocuse’s culinary
journey began at a young age, and he honed his skills at several prestigious
culinary institutions. His first mentor was Eugénie Brazier – La Mère
Brazier who in 1933 became the first person awarded six Michelin stars,
three each at two restaurants: La Mère Brazier in Lyon, and a second, also
called La Mère Brazier, outside the city. Eugénie passed on to Bocuse her
cooking philosophy, emphasizing product freshness, teaching him many
techniques that he later used to create his own unique style. Bocuse later
worked under the great Fernand Point at his restuarant La Pyramide,
where his father had been an apprentice years before. There, he learned his
two cardinal values: simplicity and mastery of cooking methods.
Top left: Black truffle soup VGE. A dish created for the Elysée Palace, on the occasion
of the presentation of the title of Chevalier of the Légion d’Honneur to Paul Bocuse by
President Valéry Giscard d’Estaing, on February 25, 1975. Bocuse said he was inspired
by two recipes, a chicken and beef soup served with grated truffles he had tasted
among Ardèche farmers, and a truffle covered with puff pastry – like a “chicken pie” –
he had served chef Paul Haeberlin in Alsace (Haeberlin was a French chef and
restaurateur, owner of Auberge de l’Ill, a classical French restaurant which continues to
be one of the oldest 3-star Michelin establishments in France). Top right: Sea bass in
puff pastry crust, with Choron sauce. An emblematic Paul Bocuse dish, thanks to its
preparation en croûte, the sea bass retains all its finesse and its exquisite and fragrant
taste. Left: Honey from the Monts d’Or Complex – Orange blossom and vanilla
whipped cream, orange and thyme confit, all-flower honey caramel, it is all in power
and flavours that this dessert reveals its grandeur. Photos Patrick Rougereau, courtesy
Restaurant Paul Bocuse.
64

GASTRONOMY
Top: The beating heart of the house, the kitchens. Photo Sebastien Veronese, courtesy
Restaurant Paul Bocuse. Left: Lobster quenelle with champagne sauce. The famous
quenelle from Paul Bocuse remains as technical as ever. Formerly cooked in salted
water, today it is steamed to give the multiple mushrooms and the subtle lobster
reduction its uniqueness. Served with a reduced Champagne sauce. Bottom left:
Fernand Point Normandy coast sole fillets. A classic by Fernand Point to whom Paul
Bocuse pays homage here. The fillet is just cooked, and wrapped in a thin fresh pastry,
all topped with a Hollandaise sauce then passed through the salamander to give it that
au gratin zabaglione appearance. Below: Bresse Poultry in “Mère Fillioux” bladder –
a homage to Paul Bocuse’s visit to “La Mère Brazier”, a poultry truffled under the skin
and cooked in a beef bladder. Cut at the table, it then reveals a collection of delicious
aromas. The service is carried out in two stages, first with the supremes then the
thighs (or vice versa) so that the whole dish is enjoyed hot. Food photography
Patrick Rougereau, courtesy Restaurant Paul Bocuse.
66

GASTRONOMY
Top: The crew in the kitchen at Paul Bocuse restaurant.
Right: Paul Bocuse with a Classic French Croquembouche.
Photos courtesy Restaurant Paul Bocuse.
Avisit to Paris, at Lucas Carton, with
Chef Gaston Richard, allowed Bocuse
to immerse himself in culinary
academicism, experiencing haute cuisine as
practiced in the capital. Following another stint
in 1956 with Fernand Point as Chef Garde-
Manger, Bocuse returned to the family-run
L’Auberge du Pont de Collonges, quickly
earning its first Michelin star in 1958, the
second in 1962, and the third in 1965.
Incredibly, he would hold this title for 53 years
until his death in 2018. Bocuse would remain
at L’Auberge du Pont de Collonges – Restaurant
Paul Bocuse for his entire life, and the
restaurant has become an inseparable part of
his legacy. Interestingly Bocuse was born and
would pass away at the age of 91 in the same
room above the restaurant which held three
Michelin stars since 1965 – marking one of the
lengthiest continuous runs in the guide’s
history (it lost its record-breaking 55-year long
3-star rating in the 2020 Michelin Guide,
sparking controversy in the French culinary
world).
In 1961 Bocuse earned the esteemed title of
Meilleur Ouvrier de France (French
craftsperson of the year), and when he was
made Knight of the Legion of Honour
(Chevalier de la Légion d’honneur) in 1975 he
named what would become one of his best
known dishes, Soupe aux Truffes Noires VGE –
Black Truffle Soup VGE – after President
Valéry Giscard d’Estaing to mark the occasion.
67

GASTRONOMY
Top and left: Inside the dining rooms on the ground floor at Paul Bocuse Restaurant.
In 1956, Paul Bocuse, just thirty, came to support his father at the family-run
L’Auberge du Pont de Collonges, where he quickly earned its first Michelin star in 1958.
Photos courtesy Restaurant Paul Bocuse. Below: The instantly recognizable Paul
Bocuse restaurant – the festive facade with its bright raspberry and pistachio colours
and its ornaments offer a nod to gastronomy. Photo Arnaud Clerget.
The term ‘nouvelle cuisine,’ coined by Henri Gault, aptly
described the simple, unpretentious, yet refined dishes
that Bocuse crafted for the inaugural Concorde flight
in 1969. Consequently, Bocuse emerged as the pioneer of the
Nouvelle Cuisine – breaking free from the formal traditions of
haute cuisine, Bocuse altered the landscape of fine dining,
leaving an indelible mark on its trajectory. Although Bocuse
was associated with the rise of nouvelle cuisine, he later
dissociated himself from the movement, saying it was simply
“not enough on your plate and too much on your bill”.
68

Ta’ Qali, ATD4000
Tel: +356 2141 3550 • Email: info@meridiana.com.mt
www.meridiana.com.mt
Meridiana Wine Estate
COME VISIT US FOR AN
unforgettable experience
Reservations for winery visits & tastings
by email at events@meridiana.com.mt
TRADE ENQUIRIES
Wine & Spirits Merchants
Stadium Street, Gzira, GZR1301
Tel: +356 2133 0447 • Mob: +356 7909 3197 • Email: info@srausi.com
www.srausi.com

GASTRONOMY
Above: Preparing the iconic Sea Bass in a Puff Pastry Crust. Photo courtesy Restaurant Paul Bocuse.
At the beginning of the 1980s, Paul Bocuse joined forces
with his friends Roger Vergé and Gaston Lenôtre to open
the French pavilion called “Chefs de France” in Orlando,
in the heart of Walt Disney World. This would see the beginning
of Bocuse’s ‘international adventure’ and his name would soon
gain fame in other countries like Japan where regarded as a ‘god’
among chefs.
Bocuse’s signature creations, such as the Black Truffle Soup VGE,
a luxurious chicken broth with foie gras and a puff pastry crown,
or the meticulously crafted red mullet fillet with potato scales,
continue to inspire aspiring chefs. His innovative Bresse chicken ‘à
la Mére Fillioux’ in homage to his mentor La Mère Brazier – a
chicken under the skin and cooked in a beef bladder – carved at
table it releases a rush of intense intoxicating aromas.
Bocuse travelled the world making guest appearances and in
doing so became one of the first global celebrity chefs, but perhaps
his greatest legacy has been to nurture and inspire talent.
Countless numbers of chefs passed through his kitchens becoming
Meilleur Ouvrier de France or Michelin starred chefs. In 1987 he
created the World Cuisine Competition – the Bocuse d’Or – in
Lyon, one of the most prestigious chef competitions – a biennial
contest that has become the Olympic games for food. Bocuse
himself represented France several times in chef competitions,
believing that that competitions help push boundaries, encourage
improvement of one’s skills, and unite the chef community. In 1990
he founded the Paul Bocuse Institute with the aim of providing the
best possible training, and then in 2004 the Paul Bocuse
Foundation in order to transmit his know-how to as many people
as possible. Although Chef Paul Bocuse passed away in 2018, his
culinary influence and the legacy of L’Auberge du Pont de
Collonges continue to be celebrated, and the restaurant remains a
culinary institution and a must-visit destination for food
enthusiasts from around the world.
70

GASTRONOMY
BLACK TRUFFLE SOUP ‘VGE’
Black Truffle Soup was created by Chef Paul Bocuse on February 25th 1975 for a banquet organized by President
Valéry Giscard d'Estaing and his wife Anne-Aymone at the Élysée Palace, in honour of his admission to the rank of
Knight of the Legion of Honour. The soup itself is composed of black truffles, foie gras, beef or poultry, carrots,
onions, celery, mushrooms, and of course butter, topped with a glorious crown of puff pastry.
SERVES 4 (a simplified recipe)
4tbsp white vermouth (original recipe uses Noilly Prat)
750 ml strong chicken stock
100g black truffle
200g foie gras or goose liver
100g of a mixture of very finely chopped carrot, onion, celery and
mushroom (in equal proportions) sautéed in butter, about 15 minutes
100g cooked chicken breast
sea salt
black pepper
puff pastry cut into 4 rounds (large enough to cover and extend over
the sides of the soup bowls, about 1/8 inch thick, roughly 60g each)
1 egg, beaten
In four ovenproof soup bowls, distribute
white vermouth and consommé, then add
thinly sliced truffles, diced foie gras,
vegetables, and thinly sliced chicken breast.
Season with salt and pepper. Top bowls
with puff pastry rounds, ensuring a secure
seal on the edges to encapsulate all the
flavours. Brush with beaten egg and bake
in a preheated oven at 220C/450°F for
18-20 minutes, until the pastry is puffed
and nicely browned. Remove from the
oven and serve.
72
Photography this page Hideyuki Kamon.

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HEALTH & WELLBEING
World Diabetes Day is observed on November 14th each year to raise awareness about diabetes, a chronic
disease that affects millions of people globally. Organized by the International Diabetes Federation (IDF) and
the World Health Organization (WHO), this day aims to promote diabetes advocacy, education, and
prevention. The date was chosen to honor the birthday of Sir Frederick Banting, one of the scientists credited
with the discovery of insulin. World Diabetes Day encourages people to unite in addressing the challenges of
diabetes, promoting healthier lifestyles, and improving access to care for those living with the condition.
TACKLING TYPE 2 DIABETES
EXCERCISE AND DIABETES
TYPE 2 DIABETES: SITTING CAN CAUSE PROBLEMS WITH
BLOOD SUGAR LEVELS, SO GET UP AND MOVE
Many people spend large portions of their day sitting, which can cause a range of health problems. But
many may not realise that sitting too much can also worsen certain health conditions, such as type 2
diabetes. Research shows that spending too much time sitting can cause problems with blood sugar
levels – making it even more important for those with type 2 diabetes to get plenty of physical activity
into their day, write Aye Chan Paing and Sebastien Chastin, at Glasgow Caledonian University.
Type 2 diabetes causes the level
of sugar (glucose) in the blood
to become too high. For
someone with diabetes, high sugar levels in
the blood can cause serious damage to your
body, including the heart, kidneys, eyes,
feet and nerves. Controlling blood sugar
levels is important for avoiding the risk of
serious health problems.
Lifestyle changes, such as adjusting diet
and physical activity, and diabetes
medications, such as metformin or gliptin,
are used to lower blood sugar levels. Yet
following recommended diets and taking
diabetes medications aren’t always effective
at controlling blood sugar levels, as our
research found. This shows us there’s a need
to re-think diabetes care and management.
As type 2 diabetes can be different for
everyone, how well a person controls their
blood sugar levels can be influenced by
different factors, such as age, gender,
activity levels, diet and weight. This makes
it important to target new, modifiable
lifestyle factors – such as how much time is
spent sitting.
Research we’ve done, which looked at 37
adults with type 2 diabetes, found that over
two weeks, prolonged sitting was associated
with high blood sugar levels. But we also
found that when people stood up or walked
around between periods of sitting, they had
lower blood sugar levels. Other studies have
also had similar results.
Our research has also shown that sitting
less or breaking up periods of sitting with
bouts of activity could be a simple way to
manage blood sugar levels – including
high sugar levels before and after breakfast,
which is a common problem for people
with type 2 diabetes. We found that simply
walking more often could be beneficial to
blood sugar control throughout the day.
In fact, walking every 15 minutes for as
little as three minutes each time at a
person’s usual pace could be enough to
help them control their blood sugar – and
could even be as effective as standard
diabetes medications. Other research has
shown that keeping bouts of sitting shorter
than 15 minutes is better for blood sugar
levels.
75

HEALTH & WELLBEING
WHY DOES EXCERCISE
REGULATE BLOOD SUGAR
The reason walking – and other
types of exercise – are so good for
regulating blood sugar is because
they make the body’s muscles
work. Movement causes muscles to
contract, which subsequently starts the
mechanisms that allow the sugar in the
blood to enter cells and fuel the body. This
reduces blood sugar levels as a result.
With many people continuing to spend
large portions of their days sitting while
working from home, it’s important for
people with type 2 diabetes to stand and
walk often. Of course, that is sometimes
easier said than done. But even small
changes in sitting patterns throughout the
day may be beneficial to a person’s blood
sugar control. For example, going to the
kitchen to get water or make tea can be a
great opportunity to walk around for a few
minutes. Even standing or walking while
taking calls or during meetings can be a
good idea.
It’s still important for people with type 2
diabetes to follow the advice of their
doctor and stick to any special diets or take
any medications they’ve been prescribed.
But adding extra movement into their day
will not only improve blood sugar control,
it may also improve other aspects of health
– including heart health and bone density.
Aye Chan Paing is a PhD Candidate,
Sedentary Time and Glucose Control in
Type 2 Diabetes and Sebastien Chastin is a
Professor Health Behaviour Dynamics of
People, Places and Systems, at Glasgow
Caledonian University. This article first
appeared on The Conversation.
76
Photography this page and overleaf Tevin Trinh.

DIABETES
WORLD DIABETES DAY 2023
DEMENTIA RISK REDUCTION:
DIABETES CONTROL
The 14th of November is dedicated to World Diabetes Day – a day for raising awareness about the
importance of managing the condition that is diabetes. There are now several recognised types of
Diabetes, and Malta remains one of the European Union’s countries with the highest numbers of Diabetes
cases, as well as mortality rates attributable to Diabetes. Dementia on the other hand, is a condition
where disorders of brain function, attributable to several causes, affect a person’s ability to live their
normal daily life, including carrying out activities of normal daily living. While multiple physical causes
have been demonstrated to lead to dementia, the symptoms may be physical or cognitive, and range from
difficulties with memory and thinking to speech issues, emotional difficulties, behavioural changes, and
even problems with walking or toileting. Different types of Dementia exist, with Alzheimer’s Dementia
being the most common, accounting for about 70% of cases. This year on the 21st of September the world
celebrated World Alzheimer’s Day, and this year’s campaign focussed on raising awareness about the risk
factors associated with Dementia and how steps may be taken to curb them. One of these was Diabetes. A
link between Diabetes, particularly Type 2 Diabetes, and Dementia has now been established, and control
of Diabetes has also been shown to improve Dementia incidence in the future, writes Dr Nicole Marie
Zerafa, General Practitioner at the Dementia Care Directorate – Active Ageing & Community Care.
Studies have shown that control of Diabetes, and control of blood sugar levels improves cognitive function. Did you
know that a daily brisk walk of up to 30 minutes may be enough to improve weight control and cardiovascular reserve,
even blood pressure and Diabetes control? And limiting foods to smaller portions of a balanced mix of carbohydrates,
proteins and fats allows our body to better control elevations in sugar levels and blood pressure control.
78
Photography this page Rahul Moharana

DIABETES
There are several ways Diabetes
control has been linked to
Dementia. Multiple research
projects around the world are
currently studying the neurochemical way
in which raised sugar levels affect the
brain.
Some theories include that high sugar
levels around the body trigger an
inflammatory response, the same way a cut
in the skin does. The body releases
numerous chemicals at the site to reduce
inflammation, but when done
inappropriately, these same chemicals may
do more harm than good. The high sugar
levels around the body cause this process to
occur at multiple sites in the body,
including the brain, and this may cause
direct damage to the cells of the brain. The
damage to brain cells is often irreversible,
and this may lead to Dementia.
The same chemicals of inflammation can
trigger the brain to produce proteins such
as amyloid and tau. These proteins change
the brain cell structure. In larger quantities
these proteins alter the entire structure of
the brain, and with a change in structure
comes a change in function. These leads to
Dementia, most commonly, Alzheimer’s
Dementia.
Prolonged high sugar levels around the
body also cause the body to become insulin
resistant. This means that the hormone
insulin whose function is to decrease the
level of sugar in the blood system becomes
less effective and exposes multiple organs
to higher-than-normal sugar levels over
time. Apart from the inflammatory
response already mentioned, this causes a
change in the cellular pathways of
producing energy for our cells to work
across various organs. This includes the
brain. The brain has been shown in
numerous studies to decrease in function
of memory, thinking, and overall reasoning
when exposed to high sugar levels.
Finally, it must be added that
uncontrolled Diabetes increases an
individual’s risk of strokes. Strokes are
interruptions in the brain’s blood flow and
therefore nutrient administration. Because
of its fragile and complex structure, even
minimal changes in blood flow to the brain
can have catastrophic consequences in
terms of brain cell death. This is the
mechanism that leads to a type of
Dementia called Vascular Dementia.
Moreover, it must be mentioned that
while Diabetes on its own may be
dangerous if uncontrolled, in association
with other conditions its effects may be
compounded. Some of these conditions
include overweight or obesity, high blood
pressure, high blood cholesterol levels, low
physical activity, smoking, and increased
alcohol consumption.
THE GOOD NEWS
Despite all this however there is
good news; studies have shown
that control of Diabetes, and
control of blood sugar levels
improves cognitive function. This has been
shown in both patients who have Diabetes,
and others who do not. Furthermore,
control of all other factors mentioned –
cholesterol levels, blood pressure, quitting
smoking, and controlled alcohol
consumption – all improve Diabetes
control and Dementia individually.
Imagine therefore the compounded effect
it could have on both these conditions!
Healthcare professionals are more and
more aware of the importance of
controlling Diabetes, and research is always
being dedicated to finding new and
improved ways of doing so, especially to fit
into today’s daily full and hurried lifestyle.
Some easier steps that can be taken
include the following:
A daily brisk walk of up to 30 minutes
may be enough to improve an individual’s
weight control and cardiovascular reserve,
even blood pressure and Diabetes control.
Limiting the foods we eat to smaller
portions of a balanced mix of
carbohydrates, proteins and fats allows our
body to better control elevations in sugar
levels and blood pressure control.
Many measures have been constructed to
assist with habits of alcohol consumption
and smoking, ranging from medications to
psychological therapies and medical
devices. Seeking advice from appropriate
sources and medical authorities could help
find a solution that is tailored to any
individual.
Brain exercise keeps the brain active and
healthy and stimulates the production of
new brain pathways. This activity allows
brain function to remain at its optimum
and decreases the risk of decline that comes
with age. Such exercises include puzzles,
crosswords, or sudoku, but even other
functions such as communication and
social interaction have been shown to
protect brain function.
Diabetes and Dementia are serious
conditions individually, and more
so when they occur together. The
effects they may have on an
individual’s physical and mental health are
significant. However, by understanding the
way they are linked and how they affect
the body and mind, it is possible to take
measures to make sure the risks they pose
are minimised. The simple measures
mentioned above assist greatly and if done
regularly may ameliorate future risks
significantly.
It is always highly recommended that
more detailed information about risks, and
how to take measures to reduce them
including the use of medications, should
always be sought from appropriate sources,
including speaking to local healthcare
professionals such as Specialists in Diabetes
and Dementia, doctors, nurses,
nutritionists, psychologists, and others.
Special clinics dedicated to Diabetes may be found in both public and private sectors. The public sector ones may be accessed as detailed:
https://healthservices.gov.mt/en/MDH/Pages/MDH-Diabetes-and-Endocrine-Centre.aspx
The local Dementia helpline 1771 is a helpline that provides advice to Dementia patients and provides information about the multiple
services offered by the local Dementia Care Directorate within the Active Ageing and Community Care: aacc.gov.mt
79

ENVIRONMENT
“Eight years have passed since I published the Encyclical Letter Laudato Si’, when I wanted to
share with all of you, my brothers and sisters of our suffering planet, my heartfelt concerns about
the care of our common home. Yet, with the passage of time, I have realized that our responses
have not been adequate, while the world in which we live is collapsing and may be nearing the
breaking point. In addition to this possibility, it is indubitable that the impact of climate change
will increasingly prejudice the lives and families of many persons. We will feel its effects in the
areas of healthcare, sources of employment, access to resources, housing, forced migrations, etc.
This is a global social issue and one intimately related to the dignity of human life.”
Pope Francis, Apostolic Exhortation Laudate Deum to all People of Good Will
on The Climate Crisis, October 2023.
GOING
CARBON NEUTRAL
EXPLAINED
In the face of escalating climate change concerns, the quest for
sustainability has taken center stage across the globe. One of the
key strategies in the battle against climate change is the
imperative to go carbon neutral. Carbon neutrality, often referred
to as achieving a net-zero carbon footprint, involves balancing the
amount of greenhouse gases emitted into the atmosphere with an
equivalent amount removed or offset. This approach is gaining
traction as a crucial step towards mitigating the impacts of
climate change and fostering a more sustainable future.
The urgency to embrace carbon
neutrality is underlined by the
escalating threats posed by climate
change, including rising global
temperatures, extreme weather events, and
disruptions to ecosystems. The burning of
fossil fuels, deforestation, and industrial
processes have significantly contributed to
the accumulation of greenhouse gases,
particularly carbon dioxide, in the
atmosphere. The consequences of
unabated emissions are far-reaching,
affecting ecosystems, weather patterns, and
posing serious risks to global biodiversity.
Going carbon neutral is fundamentally
an act of environmental stewardship. By
striving for a net-zero carbon footprint,
individuals, businesses, and nations take
responsibility for their impact on the
planet. This commitment involves
adopting sustainable practices, reducing
emissions through renewable energy
sources, and actively engaging in
initiatives that sequester or offset carbon.
In essence, carbon neutrality becomes a
pledge to safeguard the environment for
current and future generations.
Beyond its environmental impact, the
transition to carbon neutrality also yields
economic and social benefits. Embracing
renewable energy sources and sustainable
practices often stimulates economic
growth by fostering innovation and
creating green jobs. Additionally, carbonneutral
initiatives enhance corporate
responsibility, fostering positive public
relations and consumer trust. Socially, the
pursuit of carbon neutrality can empower
communities, particularly in vulnerable
regions, by providing access to cleaner
technologies and improving overall
resilience to climate-related challenges.
80

ENVIRONMENT
“A healthy ecology is also the result of interaction between human beings and the
environment, as occurs in the indigenous cultures and has occurred for centuries in different
regions of the earth. Human groupings have often “created” an environment, reshaping it in
some way without destroying it or endangering it. The great present-day problem is that the
technocratic paradigm has destroyed that healthy and harmonious relationship.”
Pope Francis, Apostolic Exhortation Laudate Deum
Achieving carbon neutrality requires
a collaborative global effort.
Nations, businesses, and individuals
must unite in the common goal of reducing
emissions and embracing sustainable
practices. International agreements, such as
the Paris Agreement, highlight the
importance of collective action in
addressing climate change. Going carbon
neutral represents a tangible commitment to
these global efforts, signaling a shared
responsibility to protect the planet and
ensure a sustainable future for all.
The imperative of going carbon neutral
is undeniable in the face of the escalating
climate crisis. As societies grapple with
the consequences of unchecked
emissions, the transition to a net-zero
carbon footprint emerges as a critical
strategy for mitigating environmental
damage, fostering economic growth, and
promoting global cooperation.
Embracing carbon neutrality is not
merely a choice but a responsibility –
one that holds the key to a sustainable
and resilient future for our planet.
82
Photography this page: Markus Spiske, previous page: Elif Koyuturk.

ENVIRONMENT
84

PROMOTION
THE DRIVE TOWARD CARBON NEUTRALITY IN MALTA
A REVOLUTION IN
SUSTAINABLE TRANSPORT
In recent years, the global call for environmental sustainability has become more urgent than ever,
prompting nations to reassess their carbon footprint and take meaningful steps towards a greener future.
In Malta, the government has recognized the significance of going carbon neutral and has implemented
measures to reduce the country's carbon emissions, with a particular focus on the transport sector. As one of
the main contributors to greenhouse gas emissions in Malta, the government's initiatives, including the
introduction of electric buses and grants for electric vehicles, mark a crucial step toward a more sustainable
and environmentally-friendly transportation system, writes the team at Transport Malta.
ELECTRIC BUSES:
A GAME-CHANGER FOR
MALTA’S PUBLIC TRANSPORT
One of the key initiatives in Malta's
push for carbon neutrality is the
introduction of 30 new electric buses,
representing a substantial investment
of over €20 million. These buses, equipped
with cutting-edge technology, are set to
revolutionize public transportation in the
country. Minister for Transport, Infrastructure,
and Capital Projects Aaron Farrugia
highlighted that each electric bus can travel an
average of 300 kilometres on a single charge,
ensuring efficient and long-term service.
The decision to add 410 more trips per day on
16 crucial routes demonstrates the
government's commitment to enhancing
connectivity while simultaneously reducing the
carbon footprint. The versatile layout of these
electric buses caters to a diverse range of
passenger needs, promising an improved travel
experience with reduced noise and emissions
by approximately 70% compared to traditional
non-electric buses.
ELECTRIFICATION OF THE
PUBLIC TRANSPORT FLEET
Acritical aspect of the electric bus
initiative is the establishment of a
charging hub at Floriana Park and
Ride. This strategic infrastructure
allows buses to be charged in just two hours,
ensuring operational efficiency at the highest
level. Looking ahead, the government plans to
electrify an average of 100 buses annually by
2025, with an additional investment exceeding
€30 million. Collaborative efforts with
operators are underway to evaluate and
enhance the efficiency and reliability of the
public transport service further.
GOVERNMENT INCENTIVES
FOR ELECTRIC VEHICLES
Recognizing the importance of
individual contributions to the
reduction of carbon emissions, the
Maltese government is incentivizing
the transition to electric vehicles. Grants are
being offered to facilitate the purchase of
electric vehicles, encouraging citizens to make
more environmentally conscious choices. This
move not only aligns with Malta's commitment
to carbon neutrality but also fosters a culture of
sustainable mobility among its citizens.
PILOT PROJECTS AND HOLISTIC
ALTERNATIVES
In addition to the electric buses, the
government is launching a pilot project
featuring electric minibuses on routes with
low demand and in village cores. This
innovative approach aims to test the feasibility
of electric minibuses as passenger carriers,
providing valuable insights for potential future
expansions. Minister Aaron Farrugia
emphasized the government's dedication to
investing in alternative mobility, emphasizing
the importance of public transport in achieving
a balanced and sustainable approach to
mobility.
Malta's journey toward carbon neutrality is
gaining momentum, with the transport sector
at the forefront of these transformative changes.
The introduction of electric buses, grants for
electric vehicles, and the establishment of
charging infrastructure all contribute to the
nation's commitment to a greener, more
sustainable future. As Malta continues to invest
in alternative mobility and seeks practical
alternatives to personal vehicles, these
initiatives are not only addressing the
immediate need for reduced carbon emissions
but are laying the foundation for a more
sustainable and environmentally conscious
transportation system.
85

BAKING
“You don’t have to cook fancy or complicated masterpieces –
just good food from fresh ingredients.”
Julia Child
CLASSICS
NORTH AMERICAN
WEEKEND BAKES
Peanut butter cookies and banana bread are quick to make and require
minimal ingredients and time in the oven – perfect for quick weekend bakes.
Photography Priscilla Du Preez.
PEANUT
BUTTER COOKIES
Peanut butter cookies are a beloved and enduring classic in North American baking traditions.
Using simple ingredients, they can be easily customised by adding chocolate chips or nuts.
1/2cup butter, softened
1/2cup granulated sugar
1/2cup packed brown sugar
1 large egg
1tspn vanilla extract
1/2cup peanut butter
1 1/4cups all-purpose flour
1/2tspn baking powder
1/2tspn baking soda
1/2tspn salt
Preheat oven to 180C and line baking sheets with parchment paper. In a large
bowl, beat together softened butter, granulated sugar, and brown sugar until
light and fluffy. Add egg, vanilla extract and peanut butter until well combined.
In a separate bowl, mix flour, baking powder, baking soda, and salt. Gradually
add to wet ingredients until just combined. Be careful not to overmix. Scoop
out rounded tablespoons of dough and roll them into balls. Place on baking
sheets, 2 inches apart. Use a fork to flatten slightly with a crisscross pattern.
Bake 9-10 minutes or until edges are golden brown. The centres may still be
soft but will firm up as they cool. Allow to cool on baking sheets for a few
minutes before transferring to a wire rack to cool completely.
87

BAKING
BANANA BREAD
Banana bread's moist and tender texture, combined with the
sweet aroma of ripe bananas, makes it a comforting and
nostalgic food. Banana bread is a versatile recipe that allows for
variations such as the addition of nuts, chocolate chips, or spices.
1 cup mashed ripe bananas (2 medium)
1/2 cup butter, melted
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
2 eggs, beaten
1/3 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup chopped nuts, walnuts or pecans, if desired
1/2 cup chocolate chips, if desired
Preheat oven to 175C. Grease a 4x8 inch (10x20 cm) loaf pan. In
a mixing bowl, stir melted butter into mashed bananas. Add baking
soda and salt, mix well. Add brown sugar, beaten egg, milk, and
vanilla extract. Mix until well combined. Gradually add flour,
stirring just until combined. If adding nuts or chocolate chips, fold
in at this point. Pour batter into greased loaf pan. Bake for 50 to
60 minutes or until a toothpick inserted into centre comes out
clean or with a few moist crumbs. When the loaf is fully baked,
the top should crack. Allow to cool in pan for about 5-10 minutes
before transferring it to a wire rack to cool completely.
88

COCKTAILS
“I'm not intelligent. I'm not arrogant. I'm just like the people who read my books. I
used to have a jazz club, and I made the cocktails and I made the sandwiches. I
didn't want to become a writer – it just happened.”
Haruki Murakami
Siesta Cocktail
Campari, an Italian amaro, is easily recognizable by its vibrant jewel-toned red hue. Invented in
1860 by Gaspare Campari in Novara as an aperitif designed to whet the appetite before a meal,
Campari offers a unique blend of bitterness, fruitiness, and spiciness. Infused with a secret
combination of herbs and fruits, including cherry, clove, cinnamon, and orange peel, it presents
a complex flavour profile which is perfect for cocktails. Campari is a key ingredient in classic
cocktails like the Negroni, the Americano and refreshing Campari Spritz, and it's profile is
perfect for modern concoctions too. Photography Maria Georgieva.
The Siesta cocktail, a contemporary
mix crafted with tequila, Campari,
grapefruit juice, and lime juice, was
created in 2006 by New York mixologist Katie
Stipe. It's a sort of Hemingway Daiquiri meets a
Margarita, incorporating the vibrant flavors of
grapefruit and lime.
1 1/2 ounces blanco tequila
1/2 ounce grapefruit juice, freshly squeezed
3/4 ounce lime juice, freshly squeezed
3/4 ounce simple syrup
1/4 ounce Campari
citrus peel or tropical fruit slice for garnish
Combine all ingredients in a cocktail shaker and shake
vigorously with ice until thoroughly chilled. Strain
through a fine-mesh strainer into a pre-chilled cocktail
glass. Finish by garnishing with a twist of grapefruit
peel or a fine slice of tropical fruit.
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SANTA’S WORKSHOP
Ta’ Dbieġi Crafts Village, Għarb, Gozo
9 December 2023 // 10:00h-17:00h
Take the train to the Artisan Village, book a workshop with the artisans,
and explore the village during Santa's Treasure Hunt!
Enjoy many other fun activities for all the family,
and get your picture with Santa too!
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