REPORTAGE
LAPPING TIDES OF VENICE
Venice, where water spills gently over ancient sidewalks, embracing the city's pulse in a timeless dance. The iconic street lamps cast soft reflections on the canals, their glow merging with the quiet shimmer of the water. Venetian palazzos stand tall, their elegant facades kissed by the lapping tides, as if engaged in a secret romance with the lagoon. In the stillness, a deep sense of history and love hangs in the air, where every ripple whispers stories of a city lost in time.
ARLES
My early July trips to Arles are the perfect way to embrace the first warm whispers of summer—its gentle winds and golden sunrays unfolding like a new beginning. In those moments, time feels infinite, as I lose myself in exhibitions of 500 photographs, savoring each one with care, letting their stories unfold slowly before me. There’s a quiet joy in having all the time in the world to pause, reflect, and truly see the world through every image.
THE KIDS ARE GOOD
The kids are good. They love the water. They always catch the things we miss—the funny little things. They like to be warm, but they can’t help themselves. They jump right into the cold water. And they did. They jumped, over and over, again and again.
MAJA'S ORTIGIA, SICILY
Ortiga in Syracuse is a blessing along my path. The October sun lingers in a warm Indian summer, wrapping everything in its glow. This is Maja’s sacred place, where she’s found her ground, her sanctuary. I know I’ll return.
A CULINARY VISIONARY
In the heart of the culinary world, Bruno Verjus has emerged as a master of taste, art, and nature—three elements he harmonizes seamlessly on a plate. His creations reflect a deep understanding of how these forces coexist, blending the beauty of the natural world with an artist's precision and a chef's skill.
Verjus, a man of many talents and a diverse background, stands before me as a figure who has lived many lives, each with its own unique purpose. From his early forays into the world of writing and gastronomy to his celebrated status as a Michelin-starred chef, Verjus continues to leave an indelible mark on both the art and food industries.
CLOUDS OF VERBIER
The chill in the air is sharp and moody, tinged with a bite that awakens the senses. The sun emerges slowly, making its grand entrance like a blessing cast down from the heavens. Clouds drift like silent arbiters, striking a perfect harmony between the mighty mountains, flowing rivers, whispering forests, winding ski lifts, and the blanket of snow that cloaks it all. I never want to leave this place.
THE ISLAND OF PANTELLERIA, EDEN
Fifty miles off Tunisia’s coast, ninety from Sicily, I stumbled upon Eden. But was Eden ever meant to be a place of comfort? I never asked.
Here, Africa embraces Italy—an ambiance both ancient and raw. Hilltop villages cling to rocky spines, the wind howling like an eternal song. Lava stones whisper tales of fire, while the barren earth, starved of fresh water, defies its fate. Thousands of years ago, hands of ingenuity taught the soil to yield: vino and capers, sustenance from stone.
From the house, the whole world unfolded before me. Within its walls, the universe echoed in my chest. The wind played sculptor to my hair, lullabying me to sleep and rousing me at dawn.
It was Eden, after all—untamed, relentless, alive.
