The Middle Sea Race is soon upon us and most sailing yachts are making earnest preparations to ensure that boat and crew are in tip top shape once the guns signal the start on Saturday.

The pre-race preparation starts months ahead of the actual race with the boat scrutinised from top of the mast to bottom of the keel with all in between checked twice over. The crew sails together and as with any other sport, works on perfecting tacks, gybes, drops and peels over and over again. Getting boat and crew ready pre start is critical.

As important is ensuring that once the race starts the crew is well sustained. The Middle Sea Race is known to be a very challenging course rounding four corners over 608 miles. Crews on board work round the clock to keep the boat moving. This hard work requires more that the average daily calories and this year Rubino Restaurant, the Valletta restaurant that has been open as an establishment since 1906 and, which is today run and managed by Michael and Karl Diacono, is providing the hot meals for the 12 crew on Allegra (photo).

“This is one of the most interesting outside catering projects we have carried out to date” said Michael, “so interesting that we have decided to sponsor the meals and offer the crew something to look forward to on those long cold night watches”.

Rubino’s chef, Edward Diacono prepared 176 meals providing the crew with a mix of carbohydrates and protein required to keep them going that include some of the signature dishes of the restaurant with a special treat on the first day, Rubino’s very popular Cassata Siciliana that the restaurant prepares and sells between October and end of May.