UNIQ• FORTE VILLAGE WINTER 2014/15
D R I N K R E S P O N S I B LY www.vrankenpommery.it - info@vrankenpommery.it Vranken-Pommery Italia
F O R T E V I L L A G E W I N T E R 2 0 1 4 / 1 5 • L E I S U R E • FA S H I O N • B E A U T Y • FA M I LY • F O O D
WELCOME
Lorenzo:
I
“”
There’s a lot of news about what you can expect from Forte Village next year. There are some exciting new things for those who love to relax, play sport and to make the most of the facilities
’m delighted with the positive response that we’ve received for the summer edition of our magazine. Just to see UniQ in our guests’ hands as they lie under a beach umbrella, by the poolside, or as they relax in the Spa, has given me great satisfaction because it is a sign that you appreciate all the attention we pay to our guests’ needs and the constant efforts we’re making to improve our service. You’ll find more about this in these pages and see that it’s important to us, this winter, because it helps us to develop a better relationship with you during your stay here. I very much hope that when this magazine arrives in your letterbox, it’ll feel like getting a letter from an old friend. The idea is that when you dip into this magazine, perhaps after a day at work or between chores at home, you’ll feel yourself transported back to Forte Village and the magic of the resort. You’ll imagine wandering along our avenues again or relaxing in our emerald green seas, reliving the beauty of Sardinia and the special holidays that only Forte Village can offer. And that’s the reason for sending you this Christmas edition – to offer you our very best wishes and to tell you some more about how we’re working hard here to make your holiday next year even more unforgettable and enjoyable. This magazine is full of information, interviews and surprises. We’ve got expert
advice on what presents to give this year, what to wear and how to look your best. There are also suggestions on what to cook for your family and friends on Christmas day, and how to detox and work off those excess calories afterwards. You’ll also find fascinating interviews with some of the famous people who have a particular affection for Forte Village. We’ll tell you more about what we’re doing, in keeping with our tradition of excellent hospitality, to welcome you next season. There’s lot of news about what you can expect at Forte Village next year and some exciting new things for those who love to relax, to play sport and to make the most of all the facilities we offer here – but I don’t want to give too much away about that yet. So just read on… Finally, may I take this opportunity to wish you a very Happy Christmas and a wonderful New Year.
Lorenzo Giannuzzi CEO & General Manager
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age l l i V e t r Fo years of
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With so many wonderful festive treats and the ultimate in luxury leisure experiences, Forte Village has everything you need to give your winter the wow-factor in 2014
10 FABULOUS GIFTS
38 INSIDE STORY
Chic stocking fillers and luxury indulgences to spoil even the most discerning of loved ones
Hollywood actress Julianne Moore talks about her latest film ‘Map to the Stars’ and about her life inside and outside Hollywood
12 WISH YOU WERE HERE? There’s always so much happening at Forte Village and last year was even busier than ever. If you didn’t catch it all, here’s a flavour of what you missed…
40 ITALY BUT NOT QUITE Enjoy the culture, history and natural beauty of Sardinia with our roundup of local attractions
14 CASTEL MONASTERO
43 PLAY LIKE A PRO
As seen recently in James Bond’s latest movie Quantum of Solace, film fans can follow in 007’s footsteps at the famed Palio horse race
Improve your technique with help from big name coaches and sporting professionals at Forte Village
16 CHRISTMAS CUISINE
44 YESTERDAY, TODAY AND TOMORROW
Forte Village’s Michelin-starred chefs share their recipe ideas for a showstopping festive menu, complete with all the trimmings
22 FAST TRACK As Pink Floyd’s first album for more than 20 years delights fans and critics, drummer Nick Mason talks to us about good food, vintage cars and travel
27 DRESSING UP PARTY Get everyone looking their best this season with Forte Village’s favourite ensembles for all the family
28 WAVE POWER
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As Managing Director Lorenzo Giannuzzi celebrates his 20-year anniversary at Forte Village, we talk to the driving force behind what is now an internationally recognised resort of excellence
52 BALANCING ACT He made his name with Harry Potter but the child star has proved that he’s not afraid to take on a wide variety of genres from rom com to horror
55 SUPERMARIO
Dr Angelo Cerina on harnessing the health benefits of the sea with the Thalasso del Forte Spa
The latest adventures from Forte Village’s own feathered friend and his trusty sidekick Stefano
32 STEP INTO CHRISTMAS
56 CARLO CRACCO
Prepare for party season with Forte Villages’s specially selected festive fashion as showcased in our beautiful Christmas photo shoot
Forte Village introduces the Cooking School, directed by Italy’s Masterchef and Hell’s Kitchen star judge
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FASHION
Floral Fancy
The Big Tme
ROBERTS limited edition radio
BULGARI automatic watch
Pinnacle of Perfume
CLIVE CHRISTIAN No1 Perfume
Ring True
Ceramic and gold rings by BULGARI – BZERO1 COLLECTION
leather luxe
Classic Sac De Jour leather bag by YVES SAINT LAURENT
Snake Eyes
Serpenti shoulder bag by BULGARI
FABULOUS GIFTS
Mile-high Shine
Chic stocking fillers and luxury indulgences to spoil even the most discerning of loved ones
Saint-Jacques Spinner 55 by FPM
Head Candy
Monocle speaker, handset and speakerphone by NATIVE UNION
Pamper Perfection
Cashmere Travel Kit by LORO PIANA
Sweet Scentsations
Bamboo Harmony by KILIAN
Travel In Style
Dolce Vita Collection leather travel bag by FPM
Razor Sharp
Crocodile shoes by SANTONI
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NEWS
A passion for fashion
We hosted fashion shows, shop openings and fashion events with iconic luxury brands such as Bulgari and Dolce & Gabbana. Celebrated fashion label Pinko, which now has a store within Forte Village, also provided guests with special events and previews.
WI SH YOU WERE H ERE? There’s always so much happening at Forte Village and summer 2014 was busier than ever. If you didn’t manage to catch it all, here’s a flavour of what you missed
G
reat food, exhilarating sports, relaxing treatments, luxurious shopping and the smartest fashions – it’s all go at Forte Village. This year the shopping and fashion have been even better with new stores added. Visits by celebrity chefs from around Europe are a regular feature at Forte Village and this year new names like Carlo Cracco arrived. A new group of sporting heroes and coaches have been
on hand this year to give guests the benefits of their experience. There were new treatments at our luxurious spa in the serenity of the Forte Village gardens. And for the kids there were lots of new games and activities. Best of all, Barbie made her second appearance this year. We’re sure she will come back soon. To book events and activities for 2015, See our website or talk to any member of staff.
Thought for food
Carlo Cracco was among the Michelin-starred chefs who were entertaining guests at Forte Village with classes this year, while the great names of food and wine who held special tastings included Moet & Chandon. The Forte Village Cooking Academy, directed by Mr Cracco himself, is training a new generation of chefs.
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NEWS
Cool kids
Our Summer Carnival was a huge hit with the little ones. Fancy dress, face painting and games plus music and food kept them busy – and gave mums and dads some well-deserved time off! One of the highlights for the girls was, of course, a special guest appearance by Barbie who now has her own home at Forte Village.
Big sport names Norwegian striker Tore André Flo was among the big names who came to display their skills and to coach guests. Champion tennis players included Pat Cash, winner of the Wimbledon’s men’s single and world Number 4 and Paul Haarhuis, former Number 1 doubles player and winner of six Grand Slam men’s doubles titles.
Shows, speed and song See and be seen
Watch brands Ulysse Nardin and Audemars Piguet were among the luxury houses that sponsored evenings at Forte Village this year. Guests had the chance to learn more about these beautifully crafted, highly complex timepieces. Champagne house Pommery were also on-hand to educate and entertain while the celebrated Mazzoleni Art Gallery exhibited pieces from its collections.
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Maserati was one of the star luxury brands to visit Forte Village this year. The celebrated performance car marque brought a number of its sleek vehicles for fans to drool over. Meanwhile, music this year was provided by some of the most exciting names in Italian pop including Pupo, Ricchi e Poveri and Matia Bazar.
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“Why not celebrate New Year by spending some time in this beautifully renovated and luxuriously appointed castle?”
THE PALIO HORSE RACE
Expert horsemanship, stunning medieval pageantry - and James Bond too Fans of the latest series of Bond movies who watched their hero making an unexpected appearance at the celebrated Palio horse race can now follow in 007’s footsteps themselves
F
or centuries it’s been celebrated as one of the most dramatic and exciting horse races in the world but in the last few years millions more people have been able to enjoy the breathtaking spectacle that is the Palio thanks to the James Bond movie Quantum of Solace. The ancient equine event provided the perfect backdrop for 007 as he tackled yet another band of sophisticated, yet desperate, villains who threatened him and the British state with their wicked plots. Following a breakneck chase through miles of claustrophobic crumbling tunnels, Bond emerges to find himself among the crowds in the piazza. Moments later he’s off again, across the roofs of Siena – proving that when it comes to white knuckle excitement the Palio is one of the few things that can rival a James Bond action sequence. Now you can follow in Bond’s footsteps – some of them, anyway - because Castel Monastero is once again offering guests the opportunity to watch the Palio from the same balcony that later hosted Bond actor Daniel Craig – plus a selection of A-list celebrities. The balcony, part of a palazzo still owned by a member of the Tuscan nobility, offers unparalleled views of the race and a unique opportunity to enter the spirit of this ancient spectacle, which is imbued with history and symbolism. As you’d expect with Castel Monastero, the Palio package includes excellent food and wine, so much so that even 007 would be impressed.
Finding somewhere new and memorable to mark the New Year is always a challenge. That’s why Castel Monastero has been creating a selection of packages over the last few years. This year, why not celebrate by spending some time in this beautifully renovated and luxuriously appointed castle situated in Italy’s world-famous Chianti wine region. You can enjoy traditional Tuscan cooking as well as a range of imaginative modern dishes created by a team of award-winning chefs. Over the New Year at Castel Monastero, days are spent walking in the glorious Tuscan countryside or shopping in the elegant boutiques of Siena and other nearby historic towns. Evenings, meanwhile, drift by as guests relax in front of a crackling open fire and enjoy the very best of locally inspired food in the resort’s restaurant. The beautifully appointed spa is another major attraction for those looking to unwind physically and mentally after a busy, sociable Christmas. And if, like so many of us, you’ve rather over-indulged during the festive period, the team of health and
LEFT: ANDREA BOCELLI ABOVE: CASTEL MONASTERO
For those who would prefer something rather more soothing than heart-stopping, Castel Monastero has another, equally impressive and exclusive experience for guests to enjoy – the chance to hear world-famous Italian tenor Andrea Bocelli sing. Blind since the age of 12, Bocelli has sung around the world. Pop songs, classical music and nine complete operas - his voice has a power and range that brings something new to almost every musical genre and he has sold over 100 million records worldwide. Now you can hear him perform at the ‘Teatro del Silenzio’, an experience that is bound to be as unforgettable as it is magical.
wellbeing experts will help you to lose weight and detox. Also available at the world-class spa are antiageing and post-surgical procedures administered by Castel Monastero’s highly trained staff. Enjoy the indoor and outdoor pool, deeply relaxing or invigorating massages plus a collection of state-of-the-art treatments and you’ll soon find yourself in perfect shape to handle whatever opportunities and challenges 2015 brings – even if you don’t have licence to kill.
FOR MORE INFORMATION info@castelmonastero.com Tel. +39 0577 570570
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FINE DINING
Bruno Barbieri
Michelin starred chef and MasterChef Italy judge
Rocco Iannone
Michelin starred chef
Matteo Grandi
Winner of Hell’s Kitchen Italy 2014
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FINE DINING
Paolo Simioni
Forte Village’s Executive Chef
Emanuele Scarello Michelin starred chef
Carlo Cracco
Michelin starred chef and MasterChef and Hell’s Kitchen Italy judge
Christmas
CUI SI NE Forte Village’s Michelin-starred chefs combine traditional skills with modern creativity to create the finest gastronomic delights. Here they share their recipe ideas for a showstopping festive menu, complete with all the trimmings
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Starters: BRUNO BARBIERI
Eggs in cocotte
with taleggio fondue and dried fruit Ingredients for 4 people: • 8 eggs • 100g taleggio cheese • 100g dried fruit, hazelnuts, pistachios and almonds • 75ml cream for the scrambled eggs • 90ml cream for the fondue • Paprika • Extra virgin olive oil • Butter
1) Cut the top off the eggs and separate the egg whites and yolk. Beat the whites with a whisk and cook in a small pan with a dab of butter. As soon as the whites starts to set, add the cream, salt and pepper then the yolks and cook for a minute. The scrambled mix should become very soft. 2) Separately, make a little taleggio fondue by adding the cream and paprika to the cheese. Cook in a bain marie, until melted and smooth. 3) Sterilise the shells and fill them with layers of first the scrambled-egg mix, then fondue, and finally dried fruit. Add a knob of butter. Finally, cook the egg in the oven for a few minutes. 4) Liberally sprinkle all dishes with plenty of coarse salt and serve piping hot.
EMANUELE SCARELLO
Scallops
with potatoes, chives, lemon and caviar
Ingredients for 4 people: • • • • • •
4 potatoes 12 scallops 100g beluga caviar 1 bunch chives 1 unwaxed lemon 5 ltrs water
1) Wash the potatoes and peel them. Then roast the skins at 165C for 15 minutes. You can keep the flesh for other recipes. Bring the water to the boil, then soak the skins of the potatoes and leave to infuse for 10 minutes. Add salt and keep them cool. 2) Clean any sand out of the scallops, place them in a baking tray and sprinkle with salt and pepper. Bake in the oven at 90C for six minutes. Then finely grate the lemon over them and add a pinch of chives. 3) Arrange the scallops in the centre of a deep plate. Place a teaspoon of caviar on top of each one and arrange the potatoes around them.
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FINE DINING
First course: PAOLO SIMIONI
Ravioli
with Sea Bass & Shrimp and Scallop Salsa Ingredients for 4 people: • • • • • • • • • • • • • •
300g fresh pasta 300g sea bass, cleaned 50ml cream 25g Parmesan 1 egg white Salt and pepper Garlic Nutmeg 20g extra virgin olive oil Garlic Chopped parsley to taste 4 scallops 8 lobster tails Red pepper to taste
FOR THE RAVIOLI: 1) Put the fillet of cleaned, skinned sea bass and the cream, egg white, Parmesan cheese, salt, pepper and nutmeg into a food processor and whisk until creamy and light. 2) Roll the egg pasta onto a sheet to a thickness of about 2mm. With a knife, cut the dough into squares of 15 or 20cm on each side, then, with the aid of a pastry bag, squeeze the stuffing into balls about the size of a hazelnut in the centre of each square of dough. Fold each square onto itself in order to make a triangular shaped ravioli. Press the edges of the ravioli to seal the sides. FOR THE SAUCE: 1) Clean the prawns by removing their shells and the black wire on the back. Remove the shell from
the scallops and make sure that you use only the white part of the flesh. 2) On a medium heat add oil, garlic and chilli to a frying pan. Then add scallops and shrimp, let them brown quickly on both sides, garnish with the chopped parsley, salt and add a few tablespoons of boiling water to the sauce. Remove the garlic from the pan and then the pan from the heat. 3) Cook the ravioli for about three minutes, then drain them, place them in the pan with the sauce, put it back on the heat and let them sauté over a high heat for a minute. 4) Distribute the ravioli equally onto the dishes. Add to each dish a little sauce, two shrimps, a scallop and a drizzle of olive oil and then serve.
MATTEO GRANDI
Risotto
with grapefruit, scampi tartare and coffee
Ingredients for 4 people: • 2kg of fresh prawns • 350g risotto rice • 5 cups of vegetable stock • 1 onion • 2 tablespoons of butter • 1/4 cup grated Parmesan cheese • 1 tablespoon of coffee powder • 1 grapefruit
1) To prepare the scampi tartare, peel the scampi, chop them finely, form them into ‘quenelle’ shapes and place in the fridge until needed. 2) On a medium heat add oil and a tbsp of butter. When the butter has melted, add chopped onions. Sauté for 2-3 minutes or until slightly translucent. Add the rice to the pan and stir until the grains are coated with the oil and melted butter. Then add a ladle of hot vegetable stock to the rice and stir until the liquid is fully absorbed, repeat process. 3) When rice is tender stir in 1 tbsp butter and parmesan cheese. 4) Zest then peel the grapefruit and remove the pith and the membrane. 5) Place the rice on a plate and lay the quenelle shaped scampi on top. Dust with the coffee powder and the grapefruit zest and sprinkle over the grapefruit pieces.
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Gold & Silver Collections Gioielli Toscani
Tuscan Jewelry
Жемчужины Тосканы
Località Capannelle, Gaiole in Chianti (Siena) www.capannelle.com www.capannellewineresort.com
Second course: CARLO CRACCO
OSSOBUCO Veal shanks in broth Ingredients for 4 people: • • • • • • • • • • • • •
4 veal shanks 1 onion 1 stalk of celery 1 carrot 1 clove garlic Beef broth 1 unwaxed lemon 1 sprig of rosemary 1 bay leaf 10g of parsley 40g of butter Olive oil Salt and pepper
1) Prepare the sauce by sautéeing the onion, garlic, celery, carrot, bay leaves and rosemary in the butter. Use a high sided pan because you’ll need it to accommodate all the veal shanks and the broth later. Separately, in a hot frying pan sear the shanks, browning them all over in oil. 2) Squeeze the lemon, saving the juice and then cut it into four pieces. Pour the lemon juice onto the meat and let it reduce in the pan slightly. Then pour all of the contents of this pan, including the juices that have been created from the meat, into the other pan containing the sauce. Add the lemon quarters, and enough of the broth to cover the meat and cook in the oven at 180C with the lid on for at least one hour and 30 minutes, or even two hours depending on the size of the shanks. 3) Once cooked, take the meat out of the pan and reduce the sauce by a quarter. Then strain it into another bowl. Wipe clean the pan, return the shanks to it, turn the heat to low and pour over the sauce to finish cooking the shanks. Add the chopped parsley and add salt and pepper if necessary, then serve.
Dessert:
ROCCO IANNONE
Christmas Cookies
with hazelnuts, tangerines and lemons Ingredients for 40 pieces: • 1kg of flour 00 fineness • 800g of caster sugar • 800g of Giffoni hazelnuts • 2 eggs for brushing • 25g of bicarbonate • Zest and juice of 2 oranges 2 tangerines and zest of 2 lemons • Water as needed • 1 teaspoon of cloves, cinnamon and vanilla extract
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1) Toast 800g of hazelnuts in an oven preheated to 210C. Let them cool and remove the skin. 2) Crush the hazelnuts with a meat mallet until you get very coarse flour. 3) Mix with the flour, sugar and all other ingredients except the eggs, until you get a relatively hard dough. Knead immediately. 4) Make long strips and cut every 10cm. Curl them into the shape of a doughnut. Lay them on a plate covered with parchment paper and brush with the beaten eggs. Place the biscuits well apart as they’ll expand during cooking. 5) Bake in the oven at 200C until completely golden brown. After they’ve cooled, store them in sealed bags to keep them crisp.
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INTERVIEW
FASTTRACK As Pink Floyd’s first album for more than 20 years delights fans and critics alike, the band’s drummer Nick Mason talks about his life and his love of good food, vintage performance cars and travel
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INTERVIEW
ABOVE: NICK MASON WITH HIS VINTAGE FERRARI 250 GTO
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INTERVIEW
“” Nick:
I’d have to say that one of my favourites is A Saucerful of Secrets, it really started things rolling and led to Dark Side of the Moon and Wish You Were Here
H
e might be a founder member of one of the most famous rock bands ever, but what strikes you immediately about Nick Mason is how unlike the rock star cliché he is. Quietly spoken, thoughtful and interested in so many of the finer things in life, the Pink Floyd drummer is in many ways a Renaissance Man. Whether it’s beautiful cars, good food, travel or the current music scene, Mason offers his own insightful, perceptive view. There can’t be many members of a rock band, for instance, who enjoy cooking, who look forward to discovering new recipes and who constantly search the world for new inspirations in the kitchen. “I particularly like Italian food,” says Mason. “It’s the perfect mix for me – new and innovative but also familiar and I love the wide variety of different food styles that you find in Italian cooking. My wife and I both cook and we’ve got shelves of Italian cookbooks at home. It’s very sociable food – you have to eat it with family and friends.” He adds with a wry smile, “It’s also the kind of cooking that men like – simple but with big flavours.” If Mason’s rather civilised interests and manner are unlike that of many rock stars, then so was his upbringing. The only constant member of the band since it was formed in 1965 and the co-author of hits such as ‘Echoes’ and ‘Time’, he grew up in Hampstead, the leafy north London suburb that is synonymous with intellectuals and artists. The son of a documentary filmmaker, Mason, now 70, studied architecture at what was then Regent Street Polytechnic and is now the
University of Westminster. In 2012 he received an honorary doctor of letters from the university. Pink Floyd’s new album The Endless River was released in November this year. It takes as its starting point the music that emerged from the 1993 Division Bell sessions, when Mason, along with David Gilmour and Rick Wright played freely together at the Britannia Row and Astoria Studios in London. This was the first time they had done so since the Wish You Were Here sessions in the seventies, which resulted in The Division Bell, the band’s last studio album. In 2013, along with David Gilmour, Mason revisited the music from those sessions and decided that the tracks should be made available as part of the Pink Floyd repertoire. It would be the last time that Gilmour, Wright and Mason would be heard together. The band have spent the last year recording and upgrading the music, using the advantages of modern studio technology to create The Endless River. The band’s album covers have a reputation for strikingly original artwork and this latest creation features a powerful image of a man rowing on a river of clouds, concept created by Ahmed Emad Eldin, an 18-year-old Egyptian digital artist. With the tracks on the album the group has revisited songs that were originally written and recorded by the trio of Mason, David Gilmour and Richard Wright during the early 1990s. Cars are Mason’s great love. He has a priceless collection of more than 40 vintage performance cars including Aston Martins, Jaguars and a Maserati 250F packed into two hangars with barely a foot between them.
“I love Italy because it’s so varied – every region has a completely different feel and flavour”
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INTERVIEW
“I love the Bugattis from the vintage era, they’re such beautiful cars,” he says. “But actually there’s no real theme with my collection, I just buy whatever I like. My father was a great fan of cars and racing too.” Pride of place goes to his Ferrari 250 GTO. Launched in 1962 with a price tag of around £6,000 – quite a substantial sum in those days – today it’s thought be worth well over £20 million. Between 1962 and 1964, just 39 of these cars were built and every buyer was personally vetted by company founder Enzo Ferrari himself to ensure that they met his requirements as a driver – and as a suitable brand ambassador. Mason spent £37,000, his fee from Dark Side of the Moon, on his GTO back in 1977. Many people, he says, regarded it as a bizarre even foolish purchase back then but the increase in price – as well as the immense pleasure that it has given Mason – have easily proved them wrong. “It’s quite simply the greatest car every produced,” he says in his understated, laid-back tone. “It’s a wonderful mix of road car and racing car. It’s very easy to drive, it’s responsive and it looks fantastic. It’s a real driver’s car.” And when it comes to driving a performance car, Mason is something of an expert, having competed in the Le Mans 24 Hours race during the mid-1980s. “When it comes to racing, Le Mans is the pinnacle, the ultimate. My collection of cars is very much dictated by motorsport,” he says. He started 43rd and
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LEFT: NICK WITH HIS VINTAGE CAR COLLECTION ABOVE: PINK FLOYD
“The new album is delighting fans and critics alike and says much about Pink Floyd’s creativity” had problems qualifying but eventually moved up to 22nd place. Pink Floyd have sold an amazing 250 million albums and are said to have influenced musicians including Queen, Radiohead, Genesis and David Bowie. Their first gig took place at the Seymour Hall in London in January 1967. Described as a “happening,” Eric Clapton and Pete Townshend are thought to have been in the audience. In the following month the band signed to EMI records and in March they recorded their debut album The Piper At The Gates Of Dawn, in Studio 3, at the celebrated Abbey Road Studios in north London. During that time they were introduced to The Beatles who were working on Sgt. Pepper’s Lonely Hearts Club Band. In 1989 the band played an extraordinary concert in Venice. The 90-minute concert, set on a giant barge moored in Venice, was broadcast in more than 20 countries worldwide. It followed gigs at the Palace of Versailles and Moscow’s Olympic Stadium. But this was not the first historic Italian backdrop that the band had used. Nearly 20 years earlier they had made an appearance in Pompeii. “We played live in the ruins,” remembers Mason. “We had no idea what the acoustics would be like
but it was an absolute triumph. I really loved that show. The images were quite extraordinary. In fact Pompeii really lent itself to a big concert.” A film, Pink Floyd Live At Pompeii premiered at 26th Edinburgh Film Festival in Scotland in 1972. Italy is also a favourite for holidays and he describes Sardinia as “just so beautiful”. Mason adds: “I love Italy because it’s so varied – every region has a completely different feel and flavour.” Mason is also a gardening enthusiast. He bought his current country home in Wiltshire, in the west of England, from the Duchess of Cornwall and her former husband and last year opened it up to the public, prompting a return visit from Her Royal Highness. The new album is delighting fans and critics alike and says so much about the creativity of Pink Floyd, its enduring appeal to a music fans of all ages and its special place in the world of rock music. It’s an obvious question but not one that I’m expecting an answer to – which is his favourite Pink Floyd album? He thinks for a moment. “I’d have to say that one of my favourites is A Saucerful of Secrets,” he reveals. “It really started things rolling and led to Dark Side of the Moon and Wish You Were Here.” With so many successful albums to his credit as a band member how does he remember them all? That’s an easier question to answer. “I associate each one with a particular period of my life,” he smiles – and it’s quite a life.
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FASHION
D R ESS I N G U P
PARTY
The season of merriment, there are so many wonderful opportunities to dress up at Christmas time. Get everyone looking their festive best with Forte Village’s favourite ensembles for all the family
GENTLEMEN’S CLUB
TROUSERS, DENIM SHIRT, TIE AND BLAZER: ALL BRUNELLO CUCINELLI, SHOES: SANTONI
GOLDEN BOY
JEANS, SWEATER AND SHIRT: ALL DSQUARED2, SCARF: IL GUFO
fortevillage.com
LADY IN RED
HAT: DIESEL, DRESS: ANTONIO MARRAS, SHOES: BRUNELLO CUCINELLI, SOCKS: DOLCE & GABBANA
PARTY GIRL
DRESS AND COAT: BOTH IL GUFO
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SPA
WAVE POWER Harnessing the health benefits of seawater, thalassotherapy combines ancient traditions with modern wellbeing technology and its most famous name, Dr Angelo Cerina, is now providing treatments at Forte Village
I
t’s a magical feeling. Lying by the water’s edge, your skin warmed by the sun, your body massaged by the gentle, rhythmic movement of the lapping waves and the wet sand gently giving way to accommodate your arms and legs. You feel your muscles releasing tension, your skin has a tingling freshness and you begin to unwind mentally as well as physically. The sensation of deep relaxation brought about by this glorious mix of sun, seawater and sand has been enjoyed by humans for millennia. It was thousands of years ago that people, especially around the Mediterranean and Adriatic seas, began to understand the therapeutic effects of seawater. In 450 BC, the ancient Greek philosopher Euripides said, while being treated by Egyptian doctors: “The sea cures all of man’s illnesses”. It was at this time that various elements from the sea and the marine environment were used empirically for ancient medical applications. Now the benefits of seawater to treat a variety of conditions are also being scientifically proven. Thalassotherapy became a modern science in around 1700 after the observations of an English physician who noticed a clear improvement in his patients’ skin conditions after a long seaside holiday. Dr John Floyer studied at Oxford and was awarded a knighthood for his services to medicine. Today thalassotherapy, or ‘healing from the sea’, is a modern treatment that is increasingly popular and is benefiting a growing number of people around the world. At the forefront of this exciting new treatment is Dr Angelo Cerina, supervisor at the renowned Thalasso del Forte Village.
“The term thalassotherapy comes from the Greek meaning sea treatment, which brings together a number of factors: climate, sun, wind, iodine-rich air, sand, mud and seaweed,” explains Dr Cerina, who has been working in this field for more than 20 years. “Before the Greeks and the Romans, thalassotherapy was already used by the Nuragic people of Sardinia. In building Thalasso del Forte, we wanted to hark back into the ancient history of this land, bringing all its benefits to the fore.” Combining this ancient wisdom with modern technology and state-of-the-art luxury spa facilities to create a new range of treatments, Thalassso del Forte is in a unique position not just because of its excellent facilities but because of the expertise of
“Many fans of thalassotherapy have described how it’s helped them to lose weight and even give up smoking”
Dr Cerina. His research, experience and the skills that he has developed over years of work in this area have enabled him to create treatments that are unique to visitors of the Forte Village Spa. Thalassotherapy can improve respiratory capacity, accelerate the elimination of toxins, improve circulation and benefit muscular contraction, helping to maintain mobility and replenish depleted calcium and phosphorus in the bones. Many fans of the treatment have described how it has helped them to lose weight and even give up smoking. Other experts in the field believe that Dr Cerina’s skill displays a degree of excellence because of the unique thalassotherapeutic methods that he has developed over the years. He has taken the principles of thalassotherapy and refined and improved them so that they bring even greater benefits. The saltiness of the water is one area where Dr Cerina has enhanced the traditional treatment to increase the benefits that it offers to modern day users. “In our spa, we have increased the salt content of the water by evaporation, to activate the osmotic process during immersion,” he says. “The Dead Sea has a salinity of four per cent, but here it reaches 12 per cent. This means that not only does it offer better floating properties, which aid recovery, but it also has a powerful draining and therefore purifying, or detox, action.” This ancient treatment and, in particular, its updated, improved version is also attracting increasing interest among those who have particular medical conditions. Anyone with a skin complaint, for instance, should certainly think about using thalassotherapy to bring about the relief of what can be an uncomfortable,
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SPA
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Even a single day at Thalasso del Forte can help you to get back into shape
The Thalasso del Forte Spa
distressing and unsightly condition, a number of experts now believe. “Our thalassotherapy is recommended for both skin disorders, such as psoriasis, and osteoarticular complaints,” says Dr Cerina. Weight loss is another benefit according to the treatment’s growing army of fans. “It ensures excellent slimming effects and there are no contraindications, even for phlebitis.” The star feature of Thalasso del Forte is the ‘sea oil’ bath. It is known for its gorgeous amber colour which is caused by the presence of magnesium salts in the water. “Here the relaxing effect is greater, floatation is perfect and the magnesium acts to stimulate the production of endorphins, eliminating feelings of fatigue,” explains Dr Cerina. “This is an ideal
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treatment for post-traumatic rehabilitation, which is why it’s often practised by sports people, but it’s also effective in treating hot flushes and insomnia during menopause.” The ‘sea oil’ bath is sometimes referred to as “mother water”. This is due partly to its absolute purity but also because of, as Dr Cerina explains, a deeper, more fundamental connection with the human body. “These waters seem to hide primordial mysteries, and immersing yourself in them is like returning to the amniotic fluid in the mother’s womb,” he says. “Even a single day at Thalasso del Forte can help you to get back into shape, but my advice is to spend at least a long weekend here, perhaps several.” The skill of the Forte Village thalassotherapy experts, working with the latest technologies to offer guests the very best of this fast growing new treatment, is matched by the beautiful, natural surroundings of the Forte Village Spa. Since this therapy is based on nature and organic ingredients, it’s only right that the spa itself should be situated among trees and shrubs, with the soothing sights, smells and sounds of the natural world constantly present. Sporting activity – Forte Village has some of the most advanced sporting facilities in the world with the best equipment – plus the spa, coupled with the right food, provide the perfect combination for health and wellbeing. The benefits that thalassotherapy offers alongside a good diet and plenty of exercise mean that no one need fear looking in the mirror again. Try it for yourself and, like a growing number of people, you’re bound to agree.
The Thalasso del Forte Spa, with its thalassotherapy centre, offers an exclusive package of spa treatments. It’s one of a very select group of spas to have earned membership of the Leading Spas of the World. The Italian school of thalassotherapy was founded at the Forte Village centre. The Forte thalassotherapy treatment is based on the combined action of factors such as pleasantly warm temperatures, seawater and marine mud activated by the sun and by magnesium salt. This magnesium salt, together with sodium chloride, gives the water at the Thalasso del Forte Spa its unique natural saline density which is found in no other natural water. It has exceptional therapeutic properties. A unique and exclusive combination of treatments and therapies makes the Thalasso del Forte Spa the finest place to unwind and re-establish the natural equilibrium between body and mind that everyone is looking for.
FOR MORE INFORMATION To book please see our website: www.fortevillageresort.com/thalasso-spa/ or call us on + 39 070 921 8818 or email us on: holiday@fortevillage.com
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V째73 ATELIER.
Tableau Vivant , Venice , December 2014.
Creative Director Elisabetta Armellin
V째73 Mini Boutique Venezia Calle Frezzaria 1179 Venezia www.V73.it
V째73 Boutique Miami 4218 NE 2nd Avenue, Miami FL 33137 Miami Design District T. 786.536.4232 - miami@v73.us www.V73.us
FASHION
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STEP INTO
CHRISTMAS Prepare for party season with beautifully festive fashion
Cover and fashion spread photography: Alessio Migliardi www.alessiomigliardi.com Make-up: Silvia Sadecka www.silviasadecka.com Models: Vika@2morrow and Maria@2morrow Dress by REDValentino, necklace by Brunello Cucinelli
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FASHION
Coat by REDValentino, shoes by Santoni
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Red lace dress by Pinko, black jumpsuit by Balensi Paris, fur stole by Dario Modena, clutch by Sheilan Firenze, black clutch by Dolce & Gabbana
Dresses by Lanvin, fur stole by Dario Modena, clutch bag by Dolce & Gabbana, shoes by Giuseppe Zanotti
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FASHION
This page: All by Brunello Cucinelli Opposite: Dress by Pinko, jewellery by Bulgari
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FASHION
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INTERVIEW
INSID E STORY
Hollywood actress Julianne Moore talks about her latest film ‘Map to the Stars’ and about her life inside and outside Hollywood
INTERVIEW
My daughter said: Q A
So Julianne, how mad is the movie business? You know, it’s funny because everybody keeps saying “Map to the Stars is a movie about Hollywood” and, you know, I love the movie business. I think for all of us to have the opportunity to tell stories about what it means to be a human being is an extraordinary privilege. I think it’s in stories that we are able to think about who we are and what we want and what David Cronenberg (director) has done with Map to the Stars (which Moore stars in as Havana Segrand), is not so much about Hollywood, it’s about the juxtaposition of what about our desire to be seen, to be heard, to be acknowledged as human beings means. Yet the only way you can be seen, truly seen, is in an intimate relationship, is with a partner or a family member or a friend.
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You’ve made a lot of different types of movies over the years from rom coms to Sylvester Stallone films. What do you enjoy most nowadays? I’ve always just really liked working. I think I’ve had the great privilege of being able to work in lots of genres and, clearly, I like working because I’ve stayed pretty busy. I worked with Liam Neeson earlier this year in Non-Stop, which was a big action thing and I’m also doing The Hunger Games. I’m making serious films about Alzheimer’s and Maps to the Stars is a dark comedy. I just like stories – I like narrative. I like the whole experience of film. I like a director who has a strong point of view and is interested in telling a story. You know Francis Lawrence (director, The Hunger Games) is someone who is pretty extraordinary with this huge canvas that he has – these great big stories and all these people and his ability to understand the complexity of the emotional situation, the political parable and the entertainment value.
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great husband. I think everything we do together really feeds my soul. We have a rich and interesting family life. My son and my daughter are both basketball players, so we go to a lot of basketball games. My son is in a basketball team so every week we have two or three games. My daughter has also started playing, I love that. We have a little house at the beach we go to in the summer. I like to do yoga when I’m home. I love furniture. I like to decorate. I have my garden. You just kind of try to keep all that stuff going. The trick is in life, I think, is to be where you are. Be as present as you can be in any activity and just enjoy it.
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With you and your husband in the business, are your children tempted to follow in your footsteps? I don’t know. My son will be looking at schools soon because he’s 16. He likes music very much and basketball as I mentioned before. He also likes to write. I don’t think he’s going to be an actor. I’d be surprised – he doesn’t seem to have that proclivity. My daughter, maybe, but right now, she’s only 12 and she loves fashion. She has a sewing machine and she made me a shirt for Mother’s Day.
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As a mother and as an actress what advice would you give you daughter if she wants to follow in your footsteps? Gosh, the only advice I give her anyway, to both of them actually, is that as we spend a lot of our lives working, so I say to both of them, it doesn’t matter what it is you want to do, you are going to have to be able to support yourself somehow. So find something that you really genuinely enjoy doing, because there’s no sense in being miserable. You have only one life. Sometimes when people complain about Cannes, for instance, saying “Oh it’s too much”. I’m like, “Give me a break”. It’s a pretty nice way to live so you have to enjoy it.
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Q
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As an actress I can imagine that you have to pour yourself into every character. What is it that nurtures you in return? My family. I really love being with my family. I have great children. I have a
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How do you deal with the part of the job where there is so much focus on what you’re wearing and how you look at premieres and so on? I love clothes so I love it, and then of course, at the same time even though
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Mom, how come you’re with all these cool people?
you love it, you say, “Oh my God, I have to get dressed up and what if somebody sees me?” Once I was like, “Oh I have no make-up on.” But I got over it, I’m having a great time and nobody really cares. It’s really alright. It’s always about having some perspective on what’s happening. You can’t get too caught up in anything. And one of the things that’s interesting about Cannes is that there is so much of it that is about substance. There is so much of it that is about films and what these films are saying and what they mean. And then there is the other part of it that is just about the event. So you go with it. You spend your day talking about stuff and whatever. And then at night you put on a crazy dress and everyone talks about the dress. And that’s just part of it. And we as human beings, we enjoy it all.
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And we believe you also really like to write? I do, yes. I have written a series of children’s books and that’s been something that’s been really fun to do. I wrote three Freckleface Strawberry books and then another one, my fourth, which is called My Mom is a Foreigner, But Not To Me. At the moment, I am working on five more books for the publisher, Random House, for their Step Into Reading series, which is for beginner readers, and helps and encourages children learn to read. So it’s fun, it’s keeping going.
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Finally, are there any directors left that you’re desperate to work with? There are a lot of people – Scorsese, Mike Leigh, I met François Ozon the other day, I love him. Ang Lee, and there are more directors coming up. I’d love to work with David and Alfonso Cuarón again.
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And can you reach out to people you want to work with at the level you’re at? You can do that but it doesn’t mean anything is going to happen! I think people always like to hear that. But people have their projects and so there might be a part for you – or not. But yes, you can try.
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TRAVEL
ITALY BUT NOT QUITE
Enjoy the culture, history and natural beauty of Sardinia
With its unique landscape and vibrant culture Sardinia has been attracting visitors for centuries – and yet there is still so much to discover
Welcome to Sardinia
The second largest island in the Mediterranean and one of the most geologically ancient lands in Europe, Sardinia has attracted a vast array of visitors over the centuries. Each has left its mark on the buildings, culture and the daily life of this rugged island. Today there’s still so much to be explored by tourists, all just minutes from Forte Village. Nearer to Africa than it is to Italy, Sardinia’s turquoise sea and white sandy beaches resemble the tropics more than the Med. Head inland and you’ll find a deep green blanket of forested mountain peaks, citrus groves and fields with cattle and sheep. Some 7000 nuraghi, or mysterious conical stone fortresses dating back thousands of years, add to the unique look and feel of this beautiful island. Sardinia is a fascinating mix of cultures – as its cuisine testifies. It also has some of the most beautiful beaches, striking landscapes and quaint, unspoilt towns in southern Europe.
Cagliari (40 minutes)
“Strange and rather wonderful, not a bit like Italy,” was how the celebrated English writer DH Lawrence described the capital of Sardinia when he arrived here in the 1920s. The city’s long history is illustrated by the Roman ruins, impressive churches, elegant galleries and museums that seem to appear around every corner. The domes, towers and luxurious apartments of the castle, Il Castello, dominate the skyline. There are also a growing number of smart boutiques and hip bars and cafés around this ancient site.
The city’s cathedral sits on the grand Piazza Palazzo, has been repeatedly refurbished over the centuries and is a masterpiece of baroque architecture. The Pinacoteca Nazionale has a collection of 15th to 17th century works of art. After all that culture why not enjoy a well-earned ice cream at the Isola del Gelato located in Piazza Yenne.
Nora (10 minutes)
The city of Nora was founded by the Phoenicians in the 8th century BC and was later conquered by the Romans. Among the ancient ruins is a magnificent amphitheatre, which is open to the sea and still hosts shows.
The Caves of Is Zuddas (20 minutes)
Created 530 million years ago, these spectacular caves are home to extraordinary stalactites, stalagmites and rare aragonite needles. The caves, or grottos, are still being formed and are made up of several ‘rooms’ with large clumps of needle-like crystals and aragonite. The interior is like something from a science fiction movie. In what is known as the grand Organ Hall, every year there is a Christmas Nativity scene.
Tratalias (30 minutes)
The journey to this Sardinian jewel includes some of the most beautiful roads on the island, as they wind their way around the south coast. At the centre of Tratalias is the beautiful historic church of Santa Maria, built in the Romanesque style. There are also cafés and restaurants as well as shops selling locally made artefacts.
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TRAVEL
Antonello Arrus delivers a taste of Sardinia
COLLAT IO N O F LO B ST E R
Sant’Anna Arresi (35 minutes)
with coral and cold Sardinian pasta salad
Created by Gavino Sanna, the Cantina Mesa produces classic Sardinian wines such as Buio Buio – Carignano and Giunco – Vermentino. Visitors are invited to visit the winery and taste these wines while hearing more about them from the experts, including what food is best to match with them.
Ingredients for two people • 450g lobster • 110g fregola (Sardinian pasta) • Vegetable stock • 1 teaspoon Bottarga (salted, cured fish roe) powder • Sliced mixed vegetables: red peppers, carrots, courgette • Coral and lobster emulsion livers • Extra virgin olive oil • Salt • Pepper • White vinegar • Ripe tomatoes • Basil
Sant’Antioco and San Pietro Islands
(1h 12 minutes and 2h 20 minutes ) Among the area’s most interesting places to visit, both of these islands are a haven for nature lovers and also offer some excellent restaurants. Sant’Antioco is scattered with Phoenician cemeteries and its catacombs are ghostly and mysterious. The Isola di San Pietro, meanwhile, has a pretty little town called Carloforte, with pastel coloured houses tightly packed along cobbled lanes which are a delight to stroll through.
Famous for its striking and eerie rock formations, the bay of Cala Cipolla is a beautiful stretch of wild, white sand. In contrast, Tuerredda beach, just another five minutes away has a Caribbean look and feel. To the south of Cala Cipolla is a great stretch of beach for surfing fans.
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Photography: Dario Sequi
Cala Cipolla (18 minutes)
Preparation: 1) Bring 3 litres of vegetable stock to the boil and add the vegetables including the tomatoes and a squeeze of lemon. 2) Submerge a lobster of about 450g in the water for 8-10 minutes. 3) Cool and cut in half lengthwise without the carapace. 4) Boil the fregola in boiling salted water for about 15 minutes, drain and cool. 5) In pasta bowls or plates, create a layer of cold fregola along with the vegetables that have been cooked in the pan with the lobster. Lay the lobster without its shell on top and glaze with the emulsion of coral and lobster livers. Garnish with the basil.
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PL AY L I K E A P RO
with help from the pros Forte Village is world renowned for the quality of its sports facilities and for the big name sportspeople and coaches who are available to help you to achieve your full sporting potential
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hoose almost any sport that you can imagine – and then practise your skills in the incomparable scenery of southern Sardinia. This wonderful offer is available every summer, only at Forte Village, the world’s most beautiful sports resort. Set in a Mediterranean climate similar to that of the Caribbean, it enjoys 300 days of sunshine every year. Forte Village is situated in a tropical garden studded with sporting facilities that will help you to develop your skills on clay, synthetic grass and natural grass surfaces. Forte Village has been the undisputed winner of the World Travel Awards World’s Leading Resort award for 16 years. It’s quite simply the best place in the world to spend a vacation if you’re a keen sportsperson. It provides a holiday that year after year has more sporting opportunities to allow you to develop your sporting excellence, starting with tennis, followed by basketball, football and rugby as well as endurance sports such as running, cycling and the triathlon. For each of these activities, between May and September, you can arrange private lessons with sporting professionals in a dedicated clinic. More and more people are enjoying the privilege of being able to train with the best coaches in the world and with state-of-the-art equipment. If you like tennis in particular, you can watch the match between professionals in the ITF Futures circuit. And you can improve your game with the help of champions such as Wimbledon winner Pat Cash. He’s ready to teach you the secrets of this sport and help you to improve your game. Each week the
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We had a great time with the guests who were able to learn some modern techniques quickly – Pat Cash
resident instructors are supplemented by more former professionals. Often these professionals are top ten players and Grand Slam winners. Names include Jonas Björkman, Paul Haarhuis, Magnus Norman, Magnus Gustafsson, Claudio Mezzadri, Thomas Enqvist, Daniela Hantuchová and Diego Nargiso. There’s also football, officially supported by Chelsea FC, which allows Forte Village to employ the best coaches in the youth sector. The Rugby Academy, which is directed by Will Greenwood and Austin Healey, the English World Champions, while the Basketball Academy is coached by NBA San Antonio’s Ettore Messina. Also the running track, go-karting circuit and the Olympic swimming pool are world-class. A fully equipped gym is also due to open soon. After all that you might be in need of some rest and relaxation. Don’t worry, you can take it easy at the Forte Thalassotherapy Spa. Here, the combined action of sun and sea water
“Forte Village is a great resort for the family with a lot of options to do different sports. We have a great set up at our Tennis Academy where we can provide private lessons, clinics or camps. We try to improve your technique with small changes and make sure you have fun” – Jonas Lars Björkman fortevillage.com
will help to regenerate you completely. The mud from the sea floor is activated by the warmth of the sun and is rich in magnesium and sodium. The spa has a saline density that is unobtainable in other water and offers exceptional therapeutic qualities. The Forte Thalassotherapy Spa is an ideal place to relax and re-establish the natural balance between body and mind. And, as with the sports that can you practice at Forte Village, it’s all about having fun and recharging.
GET INVOLVED Sporting pros are at Forte Village from May to September to help you improve your technique and game
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FOCUS
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As I walked around I discovered more and more little niches of incredible beauty, hidden treasures. I realised that I had to do the exact opposite of what I was being told and take a real risk
FORTE VILLAGE:
YESTERDAY, TODAY AND TOMORROW Interview by Luciano Tancredi 44 fortevillage.com
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Forte Village is Lorenzo Giannuzzi. And vice versa. It’s a unique fusion of a man and the place that he has created. For 20 years Mr Giannuzzi has been the soul, the driving force behind Forte Village. But what is particularly special is the way that he has been able, over the years, to make Forte Village feel, for the thousands of guests that it receives annually, as if they were the only one, his very special friend.
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Lorenzo: Q A
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Lorenzo Giannuzzi, the last 20 years seem to have gone by in a flash. Let’s start from the beginning. When you first walked through the gates here it was said that the Italian market was not yet ready for such a sophisticated, cosmopolitan and luxurious resort. But you rejected the views of the experts. It’s a story I love to tell. Having spent the last few years as CEO of the Caribbean and the Atlantic group, I had become less familiar with the Italian market. So I turned to the groups’s sales managers across the various European
A
countries and asked them for advice on how to renovate a resort that had stagnated terribly. But I refused to accept the solution that was offered to me – to reduce prices in order to increase the volume of visitors. As I walked around I discovered more and more little niches of incredible beauty, hidden treasures. I realised that I had to do the exact opposite of what I was being told by the experts and take a real risk – I had to transform Forte Village into a high-end resort, something that seemed impossible in Italy at the time.
So what was the first step with this challenge? The first thing I did was to remove two huge advertising billboards that stood just outside Milan and Rome with the words “Choose Forte Village for your conference”. I decided to change strategy completely and promote the resort as a holiday destination rather than as a conference centre. Changing the perception of Forte Village was a risk but I knew I had to take it. The next step was to turn the conference room on the top floor of the Hotel Castello into four beautiful suites. The media helped to promote the new image and to reposition Forte Village. They realised the great challenge we were facing. We began to build new suites overlooking the sea and they proved to be very popular.
Q A
So the transformation towards a luxury resort began well – you had a vision and philosophy. Yes, my vision was to position Forte Village at the heart of the luxury market. But first I had to work out how to handle such a large structure. The solution was to divide it into a number of hotels each aimed at a different market: families, couples,
Lorenzo’s grand plans...
Lorenzo Giannuzzi overseeing the transformation of Forte Village from a conference centre into the unique high-end luxury holiday resort as we know it today
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My vision was to position Forte Village at the heart of the luxury market. But first I had to work out how to handle such a large structure. The solution was to divide it into a number of hotels
sports enthusiasts and those looking for relaxation, wellness and spa treatments – all of the highest quality of course. At the same time we also focused on the facilities that were open to everyone such as the 21 restaurants, four of them run by Michelin-starred chefs, the sports academies, the Thalasso Spa and the leisure areas with bowling and go karting. Then there was the shopping centre, which now stocks so many luxury brands and is a great source of income. So we have created a unique product. Here everyone can find something to suit them. Every member of the family can have something to do without having to make sacrifices to please the other members of their family. At Forte Village there’s more of everything – but it’s all top quality of course.
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EARLY DAYS The potential of Forte Village was first recognised by Lord Charles Forte over 45 years ago. Lord Forte could see the enormous appeal of the resort due to its location within such natural beauty
A winning combination without doubt. The results are here for all to see. Under your management Forte Village became what marketers call an “aspirational product” and accumulated a mass of awards and accolades. That was very important to me and, of course, so was being the first to do this. But in fact getting to the summit can be easy, what’s really hard is to remain there. To know that after all these years we’re still the best resort in the world fills me with huge satisfaction. But as every season ends, that satisfaction lasts just long enough for me to drink a toast with my colleagues. Then the work starts all over again: planning, creating, thinking every year about how to delight and surprise our clients. It takes creativity, passion and hard work. One thing that is very helpful is advice that we receive from our customers. Their feedback – even when it’s critical - is very important to us and we conduct 1,500 interviews with our guests and analyse them for ideas and suggestions.
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Q
You’ve won quite a lot of awards yourself – the Five Star Diamond Award as ‘One of the Finest Corporate Hoteliers’, awarded by the American Academy of Hospitality Sciences in 2007 and in 2013 the Prize for Excellence, offered to the representatives of the hotel industry. There are also the institutional, cultural, scientific, entrepreneurial and artistic elements of the resort that have helped to establish the Forte Village brand in Italy and around the world. In 2006, you were awarded an honorary degree by the Russian International Academy for Tourism. The discretion of managers at Forte Village is world-renowned but in recent years, especially in that temple of luxury, the fourth and fifth floor of the Hotel Castello, there have been a number of celebrities. Can you tell us anything about them? Yes, lots of famous names have stayed here: kings, queens, great names from entertainment and sports – you might call them the international jetset. All of them have appreciated the difference between Forte Village and other resorts. Many of them choose to come here because they know of our absolute discretion and can rest assured that they won’t end up on the front page of a tabloid newspaper. But I will tell you one of my favourite stories, without
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SLUG?
Forte Village in print through the years...
The resort’s annual brochures and magazines have been crucial for showcasing all the extensive developments that have taken place over the years. They document 20 years of Forte Village’s success
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Fond memories...
naming names. An Arab princess was cross with her secretary because she did not know where a particular item was in her 150 suitcases. So, over a few hours, we transformed a room adjacent to the suite into a closet of 50 square metres. We laid out all of the clothes from the cases and the princess found what she was looking for. This just shows how at Forte Village nothing is impossible and every wish can be granted.
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The international jetset feels at home here and customer loyalty has reached a record of 50 per cent. You’re able to follow and often anticipate new trends and tastes in sport, wellness and gastronomy. You display this in your prestigious sports academies – including football, tennis, rugby, golf, cricket and basketball – directed by the great champions of each discipline; in the Thalasso Spa and in the restaurants with their world-famous chefs including the multi-Michelin-starred Gordon Ramsay, Rocco Iannone and Giancarlo Perbellini. Never standing still, never resting on your laurels seems to be your philosophy. So, what do you anticipate happening over the next few years? We’re investing €30 million over the next two years, which will result in a further upgrade of the whole resort. We want to prepare Forte Village to meet the challenge of the next decade and to remain at the cutting edge of luxury and technology. We’ll focus first and foremost on the revival of the Thalasso Spa, concentrating on detox and weight loss. We’ll also develop our sports therapy offering by introducing a sports medicine centre with revolutionary treatments. There will be innovative cuisine that is both healthy and tasty, through the use of the ancient science of spices that are typical of our country and that way we cultivate our gardens. It will be a new frontier for those who want to use the holidays to become fully fit. We’ll focus also on entertainment – we’re creating an arena that can accommodate thousands of people
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“”
We’ re investing €30 million over the next two years, which will result in a further upgrade of the whole resort. We want to prepare Forte Village to meet the next challenge of the next decade and remain at the cutting edge for luxury and technology and will become an attraction throughout the island, with a calendar of events featuring international stars. Finally, we plan to complete the offering with new sports academies including fencing, martial arts and even table tennis. We’ll also add horse riding. We want to offer the widest range of activities for both children and adults who want to improve their skills, even out of season. In short, we’ll remain true to our vision of absolute quality. It was almost 45 years ago that Lord Charles Forte, with his English and Italian descent and who was, at the time, Chairman of the Trust House Forte group, first recognised the tourism potential and the incomparable beauty of the south west coast of Sardinia. At that time there was a white beach and lush pine trees. Now there is the pride of Italian hospitality. In 2011 and 2012, the Harvard Business School chose the Forte Village to be a case study for quality hotels in their MBA course. The resort has inspired some of the major industry groups, such Jumeirah International, Sun International and Bahia del Duque. Forte Village is a trendsetter in the United States, in Italy and around the world. And the person who has created this jewel in the crown is, of course, Lorenzo Giannuzzi.
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ANTICA OROLOGERIA CANDIDO OPERTI
Boutique: Piazza Maria Luigia Forte Village Resort Tel. +39 070 9259070 Via Roma 67~71 - Vico II Sulis 1 09124 Cagliari (Sardegna) Italia Tel. +39 070 653922 www.candidooperti.it
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AERIEL VIEW BEFORE
HOTEL CASTELLO’S 4TH & 5TH FLOORS BEFORE
LE DUNE BEFORE
AND AFTER
AND AFTER
AND AFTER
BEFORE AND AFTER Forte Village is constantly looking for ways to improve the quality of its facilities and service BOATHOUSE SUITES BEFORE
CASTELLO POOL BEFORE
PIAZZA MARIA LUIGIA BEFORE
AND AFTER
AND AFTER
AND AFTER
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INTERVIEW
Q
You’ve really explored your craft recently. You’ve been very honest saying that you look back at your performance in some of the Harry Potter films and think you weren’t that good. Absolutely. But you wouldn’t expect a kid from the age of 11 to 16 who had never done any acting lessons to be that good. All my acting lessons are on camera for everyone to see – good and bad. So I always knew coming out of ‘Potter’ that I had a lot more to prove in terms of what I could do. So, yeah, I’m still doing that.
A
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Frankenstein is due to be released in 2015. How was it working on the movie? It was great. It’s a crazy film. It’s one of the harder shoots that I’ve done in terms of the amount we had to get done and the amount we were trying to achieve in the time we had. Paul McGuigan (Director) did a fantastic job and James McAvoy as Victor Frankenstein is going to be extraordinary. Jess (co-star Jessica Brown Findlay) is just wonderful. I have so much respect for her as an actress and for how she dealt valiantly with the fact that she’s in a big hooped dress in every scene in this film and doing action scenes in it, running around - she was amazing. I would have been tearing the thing apart but she was fantastic. What if is a very different film. It’s funny, romantic, quirky. What did you first think about it when you read the script? That it was very, very funny and really smart and also had real emotional power. It didn’t feel like a film that you’d just immediately forget about after you left the cinema. The climax of a movie should surprise people. I’m hoping that it brings a couple of people up short – it’s a really sweet moment. And the chance to do a film that makes people happy rather than kind of tense or sad was something I was looking forward to.
Q A
“Anyone who works in this industry knows that it’s a mad industry “
Q A
You said you wanted to make people think about things afterwards. When you read the script, what did it make you think about? I wasn’t so much thinking about the film necessarily or analysing the action, although there’s a lot to think about. It’s more the feeling of warmth staying with you after the film and the feeling that these people – their love for each other and the way we portrayed that love in the story – is genuinely sweet and affecting. Because it’s very real, it’s not like ‘movie love’, it feels like a relationship actually feels in real life.
Growing up in public
BALANCING
ACT
He made his name with Harry Potter, but Daniel Radcliffe has proved that he’s not afraid to take on a wide variety of genres, from rom com to horror
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INTERVIEW
Daniel: “” All my acting lessons are on camera for everyone to see – good and bad
Q A
Would you say that you believe in the concept of soulmates? I don’t actually. I don’t believe in the idea that there is one person for everyone. I think there’s lots of people for everyone, well maybe not lots of people but statistically there’s got to be more than one in seven billion!
Q A
You said recently your girlfriend is your best friend. Yeah, absolutely. I’m trying not to talk about this so much but, yeah, I’m very happy I’m in a relationship. I’ve heard so many different stories recently in newspapers that we’re breaking up and we’re having a terrible time but also that we’re getting married – just don’t believe anything you read.
Q A
Do the pressures of being an actor ever really get to you? Yeah, they do. It is a crazy job but it’s also a great job and I think it’s all about recognising the greatness of it and the craziness of it and that it’s a very unique position that we’re in. Anyone who works in this industry knows that it’s a mad industry. But I think as long as you’ve got people who you know are your friends and are your group of people that you hang around with, whether you’re filming or whatever else is going on, then that is what keeps you sane. That’s what has always kept me quite grounded, having a group of people that I really trust and love spending time with.
Q A
You’re always busy with so many projects – how do you chill out? Well, I’m excited because the American Football season is just about to start again so I’m about to start watching that every Sunday. Other than that just reading, chilling out, just being very boring... I’m trying to be boring.
ON OUR SCREENS What If starring Daniel Radcliffe will be released on DVD in February 2015 and Frankenstein will be in cinemas in October 2015
fortevillage.com
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A MAGNIFICENT MEDIEVAL HAMLET JUST OUTSIDE SIENA In the stunning setting of one of Italy’s most beautiful regions, amid Chianti vines, rolling fields of wheat and long lines of cypress trees, stands Castel Monastero, a tiny 11th-century medieval hamlet just 23 km from Siena. Inside these thousand-year-old walls, Castel Monastero’s rooms, suites and villa pay homage to the harmonious rustic style of Tuscany’s ancient abodes.
The Spa at Castel Monastero is the ideal place to rediscover harmony and balance. The weight-loss and detox programmes, beauty treatments and moments of true relaxation help restore health and wellbeing. At our two restaurants, guests can savour the elegant cuisine created by our Chef in partnership with a star of the calibre of Gordon Ramsay, accompanied by local specialities and the finest Tuscan wines.
www.castelmonastero.com • +39 0577 570570 • reservations@castelmonastero.com
ITALY’S LEADING SPA 2013
SUPERMARIO
IT’S T IME TO...PART Y ! ! The latest adventures of Forte Village’s feathered friend and his trusty sidekick Stefano
Hey guys, remember me? Brigida, Stefano and I are always thinking of you! What a great summer we had together – I even learned to cook like a chef!
Brigidaaa! Stefano! Help me get all the surprises ready for our buddies: next year will be the best EVER!
Right, it’s time to get back to work, and I’ve got lots to do before we meet again…
To all of you and to all our future friends heartfelt season’s greetings!! Here’s to a fantastic 2015 together!
Here we are! We’ve even brought your suit. Hurry up, the photographer’s coming … we’ve got to send greetings to our pals!
fortevillage.com
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FOOD
ool h c S g in k o o C e g a l Forte Vil
d n a f e h C r Maste n e h c t i K s ’ l l He star judge o c c a r C o l r Ca Cooking troduces the new in e g la il V te s chef or F ay’s most famou It y b d te ec ir d School,
FOOD
“” Carlo:
The Forte Village teachers will recommend the most highly rated students to the most celebrated hotels and restaurants worldwide
I
t’s the greatest wish of anyone who has real talent and ambition – to find a school where you can follow in the footsteps of the masters. What better way to learn how to cook than ‘at the stove,’ as those in the business call it, alongside some of the greatest contemporary chefs in the industry and some of the most talented and determined students around? Forte Village’s Hotel Business School has long been considered one of the most important international hospitality training institutions, with the school’s alumni working in some of the most famous hotels in the world as well as running their own establishments. Now Forte Village offers those who have decided to devote their lives to the art of cooking – young chefs, restaurant owners and professionals in search of a new career – the extraordinary chance not only to study with great Michelin-starred Italian and international chefs, but to prove themselves in the restaurants at Forte Village’s world leading resort. With this unique course, students will learn the art of true culinary excellence including professional skills, tips and hands-on advice from the experts as they develop and grow day by day. The Cooking Academy at Forte Village is directed by Carlo Cracco, the renowned two-Michelin-starred chef who runs the kitchen at the famous Ristorante Cracco in Milan. He is also president of the Associazione Maestro Martino, an organisation that promotes excellence in Italian cooking. Alongside Mr Cracco are other talented chefs including Emanuele Scarello, another proud holder of two-Michelin stars and the celebrated Forte Village chef Antonello Arrus. There’s also the Michelin-starred Rocco Iannone who runs the Forte Gourmet restaurant and Paolo Simioni, the resort’s versatile and imaginative Executive Chef.
fortevillage.com
The ambassador of Italian cuisine in London for several years, Paolo Simioni has extraordinary culinary knowledge and a sensitivity touch, combined with an intense interest in how flavours and ingredients work with one another. Students can ask him the most detailed questions about cooking techniques as well as what works and what doesn’t when it comes to flavour combinations.
Over the course of six months the students will address every aspect of the kitchen, including the search for the best raw materials – and Sardinia is a garden of wonders, of course – right through to the preparation of a full menu. With advice, support and, above all, hands-on practical experience, students learn where to find the best ingredients and how to check that everything from meat and fish through to vegetables, fruit, salads and herbs are of the very best quality. They’ll also learn about different varieties and which dishes these ingredients work best in. They’ll learn how to plan a menu to make the most of fresh, seasonal ingredients and how to balance flavours and textures. Students will then be taught by the experts, in great detail, the very best way to prepare and cook each of the selected ingredients to optimise the flavours and appearance. As well as benefiting from essential hours of practice, students will pick up a wide variety of tips and chefs’ secrets so that wherever they work, whichever kitchens around the world they find themselves cooking in, they’re producing dishes that will surprise and delight diners. Finally, the post-training support is taken very seriously. Here the Forte Village teachers will recommend the most highly rated students to the most celebrated hotels and restaurants worldwide – giving these young chefs the best possible start in their careers. The combination of innovation on one hand and tradition on the other is absolutely and essentially Italian and offers students the ideal context in which to learn and develop.
BOOK YOUR PLACE The number of places is limited. For more information go to www.masterfivestars.it/ en/master-gourmet
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WORLD’S LEADING SPORTS ACADEMY
WORLD’S LEADING RESORT
LIVE YOUR DREAMS Ever dreamed of a five-star luxury suite which opens onto a stunning beach and blends in effortlessly with the sea? Ever imagined playing alongside trainers from Chelsea Football Club or the stars of tennis, rugby, cricket and golf? How about dinner courtesy of the most famous Michelin-starred chefs? This is Forte Village’s constellation. And you are the real stars.
fortevillage.com + 39 070 9218820 holiday@fortevillage.com
UNIQ• FORTE VILLAGE WINTER 2014/15
D R I N K R E S P O N S I B LY www.vrankenpommery.it - info@vrankenpommery.it Vranken-Pommery Italia
F O R T E V I L L A G E W I N T E R 2 0 1 4 / 1 5 • L E I S U R E • FA S H I O N • B E A U T Y • FA M I LY • F O O D