In the fourth part of our Driving Force series from the AW 2022/23 issue, LUX’s car reviewer gets behind the wheel of the Maserati Levante Granlusso

As the car industry moves into its new phase focused on electric and, in due course, autonomous motors, presumably there will be shifts in priority for consumers. Previously, you may have chosen a car for its exciting engine noise and performance advantage over rivals. In an autonomous, electric-car future, these factors will be uniform: all cars will go at the same speed and make the same (lack of) emotive sound.

So how will they be distinguished? Or will they not be distinguished at all? Will cars become like road-going versions of train carriages, the space inside them hired out by passengers?

It would be logical to presume that personal (as opposed to shared) automotive transportation will continue for the wealthier consumer and, with differentiation in the performance stakes no longer possible, design and luxury will come more to the forefront.

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Designing a car’s interior to look striking is not as simple as creating a fashion collaboration for a sneaker, though. Like a plane’s, the interior of a car has to adhere to specific stipulations for safety, space, comfort and security. Materials also need to handle years of being sat on and scraped by (luxury) behinds. Which is why, we reflected, as we sat in the Maserati Levante Granlusso, it is rare to see an interior with this much style. The most luxury car interiors are fairly interchangeable. Not so this one.

It was designed by the Italian fashion house Ermenegildo Zegna – a special edition that is worth seeking out. There were swathes of what looked like men’s suit fabric along the seats and doors, and it had a delicious boudoir feel.

We subjected the Maserati to a longer test than usual, over a period of weeks rather than days, because this is a car designed as everyday luxury transportation, just as your Birkin is designed as an everyday luxury carrier of stuff. If you’re going to be using the car every day and will be seeing a lot of its interior, then it deserves serious consideration on this alone from anyone in the market for a mid-size luxury SUV. Everyone who experienced the car – friends, relatives and so on – commented on the interior. It’s a comfortable car under any circumstances, but the design touches give it a distinctiveness that is unique to this edition.

Embodying function and Italian flair, Maserati’s new mid-size luxury SUV is particularly distinctive for its fashion house-designed interior

Before we go further, let’s elaborate on the term “mid-size luxury SUV”. A few years back cars came in simple categories. Now there’s an infinite variety of what the industry calls “crossovers”: vehicles that are fluid in terms of categorisation, sometimes the better for it, too, and sometimes not, if you look at the more curious attempts at merging luxury, high-performance and bling. Fortunately, Maserati does not fall into this trap. It is a relatively simple, medium-sized (that is to say, pretty big by European standards and quite small by American standards), sporting off-road vehicle, the type seen on school runs and in luxury shopping streets globally.

Its shape is more quiet and harmonious than out-there and ostentatious, and all the better for it, unless your primary aim is to be noticed. It has a touch of Italian flair – more so than its Germanic rivals, like the Porsche Cayenne and BMW X5 – but not so much that it shouts at you. Unusually for an SUV, it attracted many compliments from people we encountered, and no inner-city anti-car hostility.

To drive, it felt a bit bigger than it is. The flowing shape means that it is hard to judge where the ends of the car are (the 360-degree camera was an advantage here). In a car with a Maserati badge, we expected something focused on performance and agility (as much as possible for a large, tall car) but, actually, the Maserati is aimed more towards the comfort end of the spectrum. This was fine most of the time, except occasionally the ride did get more lumpy than in a true luxury car, such as a Mercedes E-Class, and it was a shame not to have a bit more excitement on a twisty road. That is the essential compromise of these sport- utility vehicles – they encompass engineering challenges for the way they drive and ride. Still, it hasn’t hurt their sales and it would be a very sensitive driver or passenger who noted this.

Read more: Driving Force: Porsche Panamera 4S E-Hybrid

One thing you may notice, depending on how mechanically aware you are, is the engine. If you are part of a (now dwindling) demographic for whom an Italian car brand means a glorious, smooth and powerful engine, you will need to readjust for the diesel engine. It gets the car around effectively enough, but it’s not going to make you feel like a racing driver. It is functional, which is slightly out of kilter with the car’s flair.

And it is flair that we keep going back to. In a world of increasingly homogeneous cars notable for their efficiency, Maserati has succeeded in making a comfortable, functional, spacious everyday car with a splash of luxury. That is an attractive trait in itself, and a very nice place to be when you are sitting in everyday traffic surrounded by your Zegna-fabric interior.

Find out more: maserati.com

The Maserati MY18 GranTurismo MC is a candidate for the most beautiful car on the road

We take the Maserati MY18 GranTurismo MC on a road-trip through France to test for comfort, power and satisfaction

Focus groups, aerodynamics, safety laws – there are a lot of elements to blame for the standardisation of today’s car designs. A room full of cars from the 1960s is a panoply of distinctive, flamboyant creations. As we approach 2020, a common critique is that often you can’t tell one car brand from another.

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Which gave us particular joy as we bowled through the French countryside in the Maserati MY18 GranTurismo MC. The car’s sweeping curves look stunning – it is a candidate for the most beautiful car on the road – and its engine, derived from Ferrari’s V8 engine which powered the 430 and 458 supercars, sounds wonderful – in fact, Maserati have coaxed an even better sound out of its version than Ferrari did from theirs. There’s a long, hollow bellow every time you even think about accelerating.

The GranTurismo wants to be everything: it sounds like a Ferrari, but the suggestion that it’s a ‘Grand Touring’ car means it also wishes to be a laid-back cruiser across continents, and that’s exactly what we used it for.

The ambience inside the car is exactly right

It’s certainly never dull. Whether flying out of a toll booth or opening up after leaving the confines of a village, it emits a rising series of gurgles and roars that signal its enthusiasm for gaining speed. ‘MC Stradale’ signifies Maserati’s most sporting setup, and, with the suspension in its firmest mode, it corners flat and fast, although drivers of Ferraris would wish for more feedback from the steering and the chassis. It’s rapid and secure, but perhaps less of a sports car than you might expect, the long nose and overall weight making you remember you are in what is quite a large car, despite its sporting ambitions.

Set the suspension to its softer setting and the ride is comfortable to match the Grand Touring ambitions, but this also results in quite a lot of body roll if you try and corner fast.

Read more: Instagram influencer Tamara Koen’s guide to Milan

The interior feels delicious. In German cars, leather often looks and feels like plastic; in British cars, it smells like an old Chesterfield; somehow the Italians got the texture and ambience inside the GranTurismo exactly right. Many cars of this category offer only an excuse for back seats – if you try and get anyone with legs in the back of a Ferrari California, you’ll rapidly hear protests – but the Maserati is moderately comfortable in the back, even over a long journey, although headroom is limited and basketball players, for example, would emerge with cricked necks. The front is comfortable, but we had a couple of niggles: we never quite fell in love with the driving position; the seats seemed to slightly lack shape and support; the engine does feel loud on a long drive; and the sat-nav system isn’t as advanced as on some cars.

If there’s one word that summarises the GranTurismo, it’s ‘character’. Many cars, even high-performance ones, look, sound and drive in an anodyne way. The Maserati looks and sounds brilliant; if it only drives well, and not brilliantly, that likely won’t bother most prospective buyers.

LUX Rating: 18/20
maserati.com

World record-breaking sailor Giovanni Soldini

Giovanni Soldini is one of the world’s most famous sailors, most recently setting the Tea Route record sailing from Hong Kong to London in 36 days on the Maserati Multi70. LUX Digital Editor Millie Walton caught up with the sailor at the Italian Embassy in London to hear about his most recent adventures 

1. Why sailing?

I had always been interested by the ocean, being out on the water and sailing in general from a very young age. However, the defining moment when I knew sailing is what I had to do for the rest of my life, came when I was 17. I managed to convince an old American captain to take me on his boat, sailing across the Atlantic. We sailed from Palma De Mallorca to Antigua and I’ve never looked back. Not only did I pick up an incredible amount of sailing know-how on that trip, but I also learned to speak English from the captain – it really was a defining journey in my life.

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2.What’s it like sailing alone compared to sailing with a team?

People think that sailing alone must be an incredibly lonely experience, but in all honesty, you don’t have time to be lonely. Your mind is racing at 100mph at all times. There’s so much to consider when sailing solo, so you are constantly focused on not capsizing, maintaining speed, checking directions. I’d love to say that it’s therapeutic and you get a lot of time to think but the reality is that you don’t. Sailing with a team is a different experience – especially when you have such a great bunch of guys as we had in our last adventure. The little interactions with each other keep you going.

The Maserati Multi70 in action during the Tea Route race from Hong Kong to London 2018. Credit: Team Maserati Multi70

3. What makes the Maserati Multi70 Trimaran exceptional?

It’s just such a fantastic boat to sail. The combination of cutting-edge technology, beautiful design and performance engineering mean that I have the best possible trimaran at my disposal – much like you would have when driving a Maserati car. It is a truly unique boat for ocean racing, with its ‘Manta’ foil that keeps the boat horizontally stable when we are up at speeds of over 40knots out of the water. The adrenaline you feel at these speeds, when you are virtually out of the water flying apart from the rudders is incredible and is a feeling I haven’t been able to replicate elsewhere – except from maybe on a racing track in a Maserati.

4. What’s been your most challenging race to date?

Definitely the two Round Alone races because they were just so hard on the mind and the body. Each regatta has its own challenges anyway, they are all different and unique. The last record, along the Tea Route was very difficult because there were so many unknown factors to take into account and no matter how well you plan in advance, there is always something unforeseen happening and you just have to react as best as you can. When we broke one of the rudders we immediately went to change it (luckily we had decided to take a spare one on board) in the open sea. But not for a moment we let ourselves go, we had to find a way to carry on and beat the record and thankfully we did.

Read more: Model, actress and director Florence Kosky on mental health and women in film

5. You’ve broken so many records — what’s your ultimate ambition?

When I am doing something I am fully dedicated to it. So with Maserati we are currently doing a lot of research and development with the ultimate goal of creating the best trimaran for the Ocean. In the Autumn, after spending the Summer doing Drive&Sail Events we will start racing again.

Maserati Multi70 on the Tea Route from Hong Kong to London 2018

6. How do you relax when you’re not at sea?

I am always thinking about sailing, even when I am not on the water. I constantly imagine my next challenges or when I can next get out on the water. My family would tell you I never think about anything other than sailing. When we like to relax or go on holiday with my children, it is usually a sailing holiday – although definitely more relaxing than my cross-channel sailing challenges.

For updates on Giovanni Soldini and the Maserati team visit: maserati.soldini.it

The crunchy part of lasagne. Massimo Bottura at Geneva Motor Show 2017

Massimo Bottura has the world at his feet: his three Michelin-starred Osteria Francescana in Modena, Italy, achieved the ultimate award in 2016, being voted best restaurant in the world in the prestigious San Pellegrino awards. And yet, rather than open multiple clones in parts of the world where wealthy foodies cluster, he is focusing on helping the needy – and cutting down food waste. Starting at the EXPO World Fair in Milan in 2015, Bottura has been setting up mini-gastro temples using ‘recovered food’ – ingredients that other food operations would otherwise throw away – with the proceeds going to charity.

His next, and most ambitious, cultural-social project using ‘recovered food’ will be the Refettorio Felix in London in June, with the collaboration of Alain Ducasse, Angela Hartnett, Daniel Boulud, Giorgio Locatelli, Jason Atherton, Michel Roux Jr, Nuno Mendes, and numerous other star names from in and around the capital. Darius Sanai spoke to the super-chef and brand ambassador for Maserati (the luxury car company also hailing from Modena) about his passions and plans.

LUX: Your original inspiration for these projects came from a childhood recipe for food that would otherwise be thrown away..
Massimo Bottura: The one that I developed specially for the project in Milan is called ‘Bread is Gold’. It’s what I thought as a child, the best bite before going to bed was a big cup of milk with breadcrumbs, sugar and a bit of chocolate or coffee (depending on what was left). For me it was the best meal as a kid. So we developed this beautiful dessert about bread, milk and sugar that we presented.

Another very simple example that we created (in Milan) was the breadcrumb pesto. All these people were passing through and they needed energy. And they were asking for pasta. So I said okay – tomorrow I am going to cook pasta for you. And because I saw some basil, I was thinking of making pesto.

I went to the kitchen the next day, and there wasn’t a lot left, only one case, which for 100 people is nothing. So I started thinking…I took out all of the herbs thyme and mint which matched perfectly with basil, and I start putting in some Parmigiano Reggiano cheese and some extra virgin olive oil. But I was missing the pine nuts, and I couldn’t go and buy them because they were too expensive [for the project]! So, I had an idea – I put everything in the blender, with a little bit of garlic and then I started adding very cold still water. If I keep the mixer at low temperature there is no oxidation with the extra virgin olive oil. Then, instead of putting pine nuts, I used breadcrumbs by grating the leftover bread from two days before. Then I strained with a strainer, got all the impurities out, and then I re-grated it. It got very creamy but extremely light because the only fat was the extra virgin olive oil and it came out as an amazingly creamy basil pesto with breadcrumbs! Then I rescued all the herbs we had, and the mint (it was summer) gave the freshness. We served it to 100 people. It was one of the biggest hits of the summer.

“Oops I dropped the lemon tart”. Dessert at Osteria Francescana. Image by Callo Albanese & Sueo

Read next: Spring in the world’s most romantic city at Hôtel Plaza Athénée

LUX: As a chef, you like to be innovative. Is that the right word?
Massimo Bottura: Contemporary. I think it’s more contemporary. Osteria Francescana is the place where we develop ideas. It’s like the bottega del rinascimento: the renaissance story where the master gives the ideas to develop and to the guys who are working together as a family and we create culture everyday. We develop, and we bring tradition to the future.

We are also ambassadors of agriculture. And you know in Italy we are crazy and obsessed about the quality of the ingredients. And then we also train people: we have thousands of CVs from people waiting to come and learn from Osteria. And then tourism – we developed tourism for the first time in history in Modena, tourists from all over the world. They speak English, Japanese, Chinese and Spanish. People come to see where Osteria is, matching with the people coming to see Maserati and Ferrari [in nearby Maranello]!

Massimo Bottura at Geneva Motor Show 2017

LUX: You haven’t tried to create copies of Osteria around the world. Why is that?
Massimo Bottura: Because I believe in it. Because excellence and quality is one. And when I am in Modena I have to be there and be respectful of all the people who come from all over. Of course I have to travel because I have to spread ideas and explain the word and my point of view. Yesterday at my conference in Milan there were around 5,000 people, listening to me. People like the CEO of Gucci to the Mayor of Milan from the Minister of Agriculture to the most important journalists. It’s about that too. It’s not just about the quality of the ingredients, it’s about the quality of the ideas that’s the most important thing.

Osteria Francescana. Image by Callo Albanese & Sueo

Developing different restaurants is all about making money, and we have enough. We don’t need a private jet or a helicopter on a big boat. To me personally, it is much more satisfying to give joy to people and because I am a chef you cook for others to give joy and transfer emotion. Even in this social project, it is all about culture. Knowledge consciousness and sense of responsibility. The sense of responsibility is not about to getting rich but to give back after having all of the success that I’ve had.

LUX: Tell us more about your ‘Soup Kitchen’ projects.
Massimo Bottura: They are are not a charity project, they are a cultural project because I involve all the best chefs in the world to cook the waste from supermarkets and other restaurants. It is enormous. The mayor of Tokyo said he would love a project like that in place for the Tokyo Olympics. The United Nations, hospitals in New York..we are working on all these things. The next one will be the Reffertorio Felix in London in June.

We involve artists, designers, architects to build beautiful spaces and to rebuild the dignity of the people. It’s not about serving just some hot food – that’s fine and beautiful. But this is a different project. I am doing different things, with a different perspective. For me, inside a beautiful space I can rebuild something. Dignity of people, or give pride to the food that has been considered waste for 99.99% of people. Through my knowledge, and through our knowledge, because it’s a project that involves all of the best chefs in the world.

I can see the reaction of people around the world which is so interesting. Numbers are numbers. 160 million people are starving. 1.4 billion are overweight and 1.3 billion tonnes of food is wasted every year. 33% of food production is wasted. It’s 50% in Brazil. Every single day in Rio de Janeiro 10 food trucks full of food are burnt. Vegetables and fruit. Why? Because…I don’t know. There is no explanation. It’s not about producing more, it’s about wasting less.

Refettorio Gastromotiva. Image by Angelo Dal Bo

LUX: Is the Soup Kitchen business sustainable? Do you need support? How does that work?
Massimo Bottura: We need local partners like we had in Rio, Gastromotiva; in Milan Caritas. We need a local partner that takes care of everyday life, so that every single one is sustainable. In Rio de Janeiro they are selling the space for companies to hold meetings. They donate money to sustain the dinners. Caritas too is doing that.

There is zero food waste in Osteria and we develop ideas in our everyday life and project these ideas into the soup kitchen all over the world. Now there is a beautiful movie that is coming out from the experience in Milan. There is another one that is in production for the experience in Rio. There’s Anthony Bourdain supported by the Rockefeller Foundation that is going to presented at the Tribeca film festival. There is book; we signed yesterday with Phaidon. A beautiful book about 150 recipes on waste – what you can do with an over ripe banana with some breadcrumbs or some ugly tomatoes – you can do beautiful, beautiful things. And these are ideas that have to be spread everywhere.

Read next: William Fan on the androgynous future of fashion

LUX: What is your idea of achievement? What are you satisfied with?
Massimo Bottura: Next, I want to build a university. I want to build a university in the most amazing villa outside of Modena. It’s abandoned. Now we have started restoring it with Emilia Romagna’s regional government and the Minster of Agriculture. It was an old villa with a full circle of life. There is small place to make two different wheels of parmigiano every day. There is a vineyard for the balsamic vinegar. There is the land all around for pasture.

LUX: What will the future bring for food?
Massimo Bottura: I think in the future the most important ingredient is culture. The chef will know more about soil, and the farmers of the future will know more about taste. Growing up together, studying together.

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Our thanks to Maserati for the interview www.maserati.com

Monaco is the place where yachtsmanship and money combine in an intoxicating and irresistible blend. Millie Walton is charmed by the sailors and owner of Maserati’s record-breaking yacht

Siren of the Seas: The VOR70 shows all the hallmarks of Maserati’s design prowess

The crew of the 70ft Maserati Yacht VOR70 are sitting around a table at Bistrot Le Bouchon, one of Monaco’s more understated restaurants. They have just sailed in from Barcelona and are sporting bodily evidence of the journey – a torn-off fingernail here, a badly swollen wrist there. But they speak with excitement about the boat’s ambitious 2015 racing programme, which culminates in the infamously challenging Rolex Sydney–Hobart Yacht Race, between mainland Australia and Tasmania.