The Mediterranean Lifestyle

The Mediterranean Lifestyle is the only magazine focused on promoting the entire Mediterranean region and its celebrated lifestyle, an exemplary way of life that showcases an authentic, culturally rich and diverse approach to all aspects of life. Health, Happiness and Longevity are the strongest resulting benefits and therefore our main focus, besides the Mediterranean Diet, Travel, Culture and more. Every issue provides content that is both, helpful and entertaining. That's why every issue is packed with unique and interesting content written by journalists, book authors, scientists, medical professionals and authorities in their fields, but also passionate people who live this lifestyle every day. We not only want to encourage people to travel the region and learn more about it, but also to live this way of life.

A NOTE FROM THE PUBLISHERS

The Mediterranean Lifestyle

CHAMPAGNE CAVA & PROSECCO • The epitome of triumph, luxury and joie de vivre

TML Loves

APERITIVO TIME IN FLORENCE • The daily ritual of the Aperitivo has been around since the Middle Ages. A form of honoring guests to a meal that “whets your appetite in preparation for food”.

Made in the MED • Showcasing interior furnishings made in the Mediterranean and beyond, our Winter Edition brings warmth, light and comfort from a ceramic studio in Barcelona to the hills of Marrakesh.

WHEN HONEY MEETS NUTS • THE FRENCH CALL IT Nougat, THE SPANIARDS Turrón, AND THE ITALIANS Torrone

RADICCHIO • The Italian chicory

DATES • An oriental pleasure

ICONIC DISHES: GREEN BEANS • Fassolakia ladera

The most beloved Fassolakia ladera • This beautiful dish can be served hot or cold and tastes just as wonderful the day after. Remember to always cook with joy, to enjoy with pleasure your meals, to share when possible. Food is love and the Traditional Mediterranean Cuisine is one an integral component of the celebrated and healthy Mediterranean Lifestyle.

COOK EAT SLEEP • at the COURTYARD KITCHEN DAR NAMIT in MOROCCO with TARA STEVENS

FADI KATTAN • CHEF FROM BETHLEHEM AND THE VOICE OF MODERN PALESTINIAN CUISINE

BAMIA COMFORT FOOD • Bamia stew is a comfort food that can be cooked all year round, and mixes the earthy tastes of the tomato and okra with the vivifying and sharp taste of lemon juice, chili and garlic. I think all Palestinians, whether living in Palestine or in the Diaspora, yearn for some essential dishes. Comes to mind the muskhan, the maqloubeh, the mansaf, the stuffed vegetables that would often be cooked, for the family or for guests. But I feel that bamia is one of the few that is cooked intimately, for the close circle or for oneself, and deserves its letters of noblesse.

HOUMOUS MTABAL BIL TAHINIA • Choosing to share a houmous recipe is no innocent act, rather a multi layered approach to both and foremost share with you the deliciousness of this celebration of tahinia and chickpeas. The tahinia done by the old factories of Palestine, from Jerusalem to Nablus, with the beautiful nutty scents emanating across the old alleyways. And the other is to focus on the essence of this dish, the chickpea, not the variations that we are seeing crop up across the world, where houmous seems to have become a word for any dip with tahinia. In Arabic, there is such a word, mutabal, which literally means seasoned but describes so much beyond. Mutabal means seasoned with tahinia, with lemon juice fresh from a tree, with herbs or garlic or spices, and that mixture is called tatbileh. It is the promise of the tastes of the terrain accompanying a grain, a vegetable or meat.

Mediterranean recipes from our community

CREAMY RICOTTA SAUCE, WALNUTS & POMEGRANATE TAGLIATELLE

MILK PIE from Roumeli

CHOCOLATE BISCOTTI Spiced

SEMIFREDDO Christmas...