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EDITORIALThe Mediterranean has always been more than a destination; it is a way of life, a rhythm, a palette of tastes and textures shaped by time. For our first edition, we look to the past and present of this region—not with nostalgia, but with a keen eye for what makes it so enduringly vital.
In Matera, we walk through a city hewn from stone, where history is carved into every weathered façade. Rome’s Salumeria con Cucina Roscioli reminds us that a restaurant can be an institution, a place where the weight of tradition is matched only by the satisfaction of a well-balanced plate. And in kitchens from Barcelona to Beirut, family meals remain the heart of social life, binding generations together over slow-cooked stews and fresh bread still warm from the oven.
The culinary thread continues with a study of stuffed pasta across Italy, a look at the Mediterranean’s lesser-known staple grains, and an exploration of Greek soft cheeses—the kind best enjoyed with a glass of chilled white wine, a sea breeze nearby. Meanwhile, Ricard Camarena’s new wine cellar is a reminder that modernity and heritage need not be at odds; they can, in the right hands, be seamless partners.
Beyond the table, we turn to movement, design, and the arts. Santorini holds its breath as volcanic tremors remind us of nature’s quiet authority. In Milan, Felice Casorati’s dreamlike canvases return to the spotlight, while Marina Apollonio’s work at the Guggenheim Venice plays with perception in ways that are both playful and profound. And in Spain, a country often defined by its past, we find a moment of reinvention—a second wind, perhaps.
This issue is a conversation between permanence and change, between old foundations and new horizons. Whether through art, food, or architecture, the Mediterranean teaches us that the best things are built to last, but never to stand still.
Welcome to the first edition.
Nick Loggie
THM Editor in Chief