Panoram Italia Montreal Dec/Jan 2016/2017

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THE ITALIAN-CANADIAN MAGAZINE MAILED TO HOMES IN THE GREATER MONTREAL AND OTTAWA AREAS

LIVING ITALIAN STYLE

A FRESH LOOK AT

PANETTONE

UMBRIA COEUR VERT DE L’ITALIE

COVER: JULIANA V DECEMBER / JANUARY 2016-2017 • VOL.11 • NO.6

www.panoramitalia.com

BUON NATALE!

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TABLE OF CONTENTS DECEMBER/JANUARY 2016-2017 Vol. 11, NO. 6

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EDITORIAL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Ottawa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Halifax . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Quebec City . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

EXECUTIVE

Galileo School in Montreal . . . . . . . . . . . . . . . . . . . . . . . . . 20 New Air-Travel Rules . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Cover Story: Panettone . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

EDITORIAL

ITALIANS IN CANADA

LIFE & PEOPLE

Melatti: One of the Same Kind . . . . . . . . . . . . . . . . . . . . . . 36 Maxera: Building Happy Days Ahead . . . . . . . . . . . . . . . . . 38 Groupe Mach: The Art of Development . . . . . . . . . . . . . . . 40 TDR Developments: A Proven Record . . . . . . . . . . . . . . . . 42

MONTREAL BUILDERS

16 56

LIVING ITALIAN STYLE . . . . . . . . . . . . . . . . . . . . . 44 FASHION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46 DESIGN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48

PUBLISHER AND EDITOR Tony Zara

MANAGING EDITOR Rita Simonetta

ART DEPARTMENT ART DIRECTION & GRAPHIC DESIGN David Ferreira

Tiziana Frescobaldi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68 Father Nicola . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70

ADVICE

EVENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72

Stefano Giliati . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78

SPORTS

PHOTOGRAPHY Vincenzo D’Alto Daniele Tomelleri

ADVERTISING ACCOUNT EXECUTIVES Anthony Zara Terry Marziliano Carole Gagliardi

UMBRIA

ARTS & CULTURE

EDITOR-AT-LARGE Gabriel Riel-Salvatore

EDITORIAL ASSISTANT Vittoria Zorfini

NEWLYWEDS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50 Exploring the Green Heart of Italy . . . . . . . . . . . . . . . . . . . 54 Tasting Umbria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58 Assisi and Cascia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 Gubbio’s famous Christmas tree. . . . . . . . . . . . . . . . . . . . . 62 Umbrian community in Montreal . . . . . . . . . . . . . . . . . . . . . 64 Umbrian recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66

ASSOCIATE EDITOR Pal Di Iulio

DEPUTY EDITOR-IN-CHIEF Adam Zara

CONTRIBUTORS PROOFREADERS Rossana Bruzzone Valentina Basilicata

TRANSLATORS Claudia Buscemi Prestigiacomo Athena Mellor

WRITERS Robert Buranello • Erica Cupido • Sal Difalco • Daniela DiStefano Loretta N. Di Vita • Alessia Sara Domanico • Nora Fahmi • Beatrice Fantoni Monica Fosado • Sara Germanotta • Sarah Mastroianni • Paolo Patrito Claudia Buscemi Prestigiacomo • Joey Strizzi • Giulia Verticchio

9300 Henri-Bourassa West, suite 100, Montreal, Québec H4S 1L5 Tel.: 514 337-7870 I Fax: 514 337-6180 or by e-mail at: info@panoramitalia.com Legal deposit - Bibliothèque nationale du Québec / National Library of Canada - ISSN: 1916-6389

audited by

On the cover: Juliana V

Distribution par / by

Publications Mail Agreement #40981004

Photography by Giulio Muratori

Printed by:

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Panettone courtesy of: Lady York Foods

514.337.7870 www.accentimpression.com Montreal, Québec, Canada

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EDITORIAL

Italians in Canada T

his upcoming July, Canada will celebrate its 150th anniversary as a nation. It’s as old as la bella Italia even though the Italian peninsula has a longer period of recorded history. Italians have been coming to Canada ever since Giovanni Caboto first landed on Canada’s eastern shores in 1497 claiming it for King Henry VII of England who sponsored his search for the northwest passage to Asia.

Those who followed him from Italy were mostly adventurers, priests, soldiers, musicians, lovers and cooks. After 1880 and the Unification of Italy, the majority of immigrants were mostly from the hard-pressed south who came “per fare l’America.”

They worked in the logging camps and built railroads from Montreal to Winnipeg.

After 1914, Italian immigration slowed down due to the First World War, increased immigration restrictions, xenophobia, and the Italian Fascist government’s impediments. The Second World War marked a dark period for Italian-Canadians; hundreds were branded “enemy aliens” and interned as part of The War Measures Act of 1940. Changes came about during the 1950s, when Italians found work on farms, in mines and throughout the construction industry where they went on to build the infrastructure of Canada’s cities.

Today, there are more than 1,500,000 Canadians with Italian roots, who have successfully integrated in a bilingual and multicultural society contributing to Canada.

In 1992, then prime minister Brian Mulroney opined that “the first generation of Italians built Toronto, the second owns it!” How will the third and fourth generations identify themselves and what will they expect history to record?

Canada is aging well and mellowing like fine Canadian wine. It has its own anthem, dollar and flag. Perhaps at 150, we can also start a respectful debate on the future of the monarchy in Canada, post Queen Elizabeth II, of course.

My own family’s adventures in Canada began at Pier 21 on a damp December in 1956, when upon landing, my father exclaimed, “If I have to eat this bread in Canada, I’m going back to Italy. This is not pane. Not even a torta is as sweet and soft!” He, of course, was not the first Italian immigrant to make that observation before climbing on a cold, noisy and dirty train for the two-day trip to Toronto.

The term “mangiacake” was coined to refer to our Canadian hosts and it remains a reference for soft, white, sliced bread that tastes like cake to Italians.

Upon his arrival in Toronto, my father, along with many others, learned that contrary to popular myth, the sidewalks were not paved with gold. He and people like him had been brought in to dig ditches, pour concrete, build sidewalks, pour asphalt and pay their taxes.

Today, 60 years later, Talia, my two-year-old granddaughter, speaks English, likes pizza and takes Italian and Mandarin language classes. My, how times have changed …for the better!

Beginning with this issue, Panoram Italia will feature thriving Italian communities across Canada eager to share their stories. There will be reflections from Canadians of Italian heritage across this beautiful, bountiful land from Bonavista to Vancouver Island. I hope that you enjoy, learn and share these community stories with each other, but especially, with your children and grandchildren.

And I hope that you send in photos that tell us your memories about crossing the Atlantic and of your family’s sacrificio, sudore and successo. We all have a story. Share yours with us.

Il prossimo luglio il Canada celebrerà il suo 150 ° anniversario come nazione. È antico come la Bella Italia, anche se la penisola mediterranea ha una storia più lunga. Gli italiani sono qui da quando Giovanni Caboto per primo sbarcò sulle coste orientali del Canada nel 1497, sostenuto dal re Enrico VII d'Inghilterra che ha sponsorizzato la sua ricerca per il passaggio a nord-ovest verso l'Asia.

Coloro che lo seguivano dall’Italia erano per lo più avventurieri, preti, soldati, musicisti, amanti e cuochi. Dopo il 1880 e dopo l'Unità d'Italia, la maggior parte degli immigrati erano del sud, quest’ultimo versava in condizioni difficili, e venivano “per fare l’America”.

Hanno lavorato nelle industrie e hanno costruito ferrovie da Montreal a Winnipeg. Dopo il 1914 l'immigrazione italiana ha subito un rallentamento con la prima guerra mondiale, a causa di maggiori restrizioni in materia di immigrazione, per problemi legati alla xenofobia, e, in seguito, a causa degli impedimenti del governo fascista italiano. La seconda guerra mondiale ha segnato un periodo buio per gli italocanadesi; centinaia sono stati considerati come “stranieri nemici” e quindi internati come previsto dalla legge Misure Act del 1940, in vigore durante la guerra. Il primo cambio di rotta si è registrato nel corso del 1950, quando gli italiani hanno trovato lavoro nelle aziende agricole, nelle miniere e in tutto il settore dell’edilizia, costruendo le infrastrutture delle città canadesi.

Oggi ci sono più di 1.500.000 canadesi di origine italiana, integrati con successo in una società bilingue e multiculturale e che costituiscono un valore aggiunto per il Canada.

Nel 1992, l'allora primo ministro Brian Mulroney ha sottolineato che “la prima generazione di italiani ha costruito Toronto, la seconda ora la possiede!”

In cosa si identificano la terza e la quarta generazione e cosa pensano di lasciare alla storia?

Il Canada, come il suo vino, invecchiando si addolcisce. Ha il suo inno, il suo dollaro e la propria bandiera. Forse a 150 anni possiamo anche iniziare un dibattito rispettoso sul futuro della monarchia da queste parti, dopo la regina Elisabetta II naturalmente.

Le avventure della mia famiglia in Canada sono iniziate a Pier 21, in un umido dicembre del 1956 quando, dopo l'atterraggio, mio padre esclamò: “Se devo mangiare questo pane in Canada, me ne torno in Italia. Questo non è pane.

Nemmeno una torta è così dolce e soffice!”.

Naturalmente lui non fu il primo immigrato italiano a fare questa osservazione prima di salire su un treno freddo, rumoroso e sporco per il viaggio di due giorni a Toronto. Il termine “mangiacake” è stato coniato per riferirsi ai nostri amici canadesi e rimane un punto di riferimento per indicare il morbido pane bianco, che per gli italiani sono fette che sanno di torta.

Al suo arrivo a Toronto, mio padre, insieme a molti altri, ha imparato che, contrariamente al mito popolare, i marciapiedi non erano lastricati d'oro.

Lui e quelli come lui hanno dovuto scavare fossi, versare cemento, costruire marciapiedi e pagare le tasse.

Oggi, 60 anni dopo, Talia, mio nipote di due anni, parla inglese, ama la pizza e prende lezioni di lingua italiana e mandarino. Come sono cambiati i tempi ... in meglio!

A partire da qui, Panoram Italia racconterà delle fiorenti comunità italiane in tutto il Canada desiderose di condividere le loro storie. Ci saranno le riflessioni dei canadesi di origine italiana che vivono in questa terra meravigliosa e generosa, da Bonavista a Vancouver Island. Spero sarà un piacere conoscere e condividere queste storie di comunità con gli altri, ma soprattutto con i vostri figli e nipoti.

Spero inoltre che vi venga voglia di inviarci le vostre foto per raccontare i vostri ricordi, il vostro viaggio attraverso l'Atlantico e il sacrificio della vostra famiglia, il sudore e il successo conquistato. Tutti noi abbiamo una storia. Condividete le vostre con noi.

Buon Natale, Felice e Prospero Anno Nuovo Pace e bene Pal Di Iulio, Associate Editor, Panoram Italia pal@panoramitalia.com 12

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ITALIANS IN CANADA

A Slice o

By Monica Fosado

in O

O

ttawa’s Preston Street, one of the liveliest neighbourhoods in the city, is also the heart of the Italian community. All along Preston, you will stumble upon a few of its icons. From pizza at Roberto Pizzeria, to the impressive “Beer Bible” (the beer menu at Pub Italia); the gelato at Pasticceria Gelateria Italiana to the pastries at Simply Biscotti. You will hear Italian all around the neighbourhood, of course. Some businesses are owned or operated by Italian-Canadians who moved from Italy to set up in Ottawa decades ago. Closer to Parliement Hill, in the Byward Market district, is the beloved La Bottega Nicastro, a destination family-run grocery store that caters to nonnas and chefs alike.

The immigration wave in Ottawa Tommasina Falsetto is part of the group of newcomers who made a new life in Ottawa during the Italian immigration wave to the city. The 90-year-old, who hails from Cleto in Cosenza, Calabria, arrived in Ottawa during the winter of 1950. She joined her husband, who had come a year earlier.

The Falsetto family, like many other Italian immigrants to Ottawa ’50s and ’60s, settled mainly in the area known as Centretown West, on Preston, Booth and Rochester streets.

For her first seven months, Falsetto and her family shared a crowded twobedroom house on Somerset (off of Preston) with seven other relatives, before buying what would be their own home for the next 18 years on Perkins street.

While her husband worked as a cementing laborer, she helped from home renting out a room to Italian boarders (friends of the family) and spent the bulk of her time raising her four daughters.

Because she was mostly at home and with Italian friends and family, Falsetto never learned proper English. While she understands it, she remembers memorizing phonetically all the words of the Oath of Allegiance for her citizenship ceremony with the help of her husband. She rolls her eyes as she laughs and repeats with a heavy Italian accent: “I swear that I will be faithful and bear true allegiance to Her Majesty Queen Elizabeth II, Queen of Canada…”

She is still laughing about this while her daughter Rosie, who is listening to her mom’s account, says, “But this is her home, for my mom. Here.”

Building communities After the Second World War, Corrado Nicastro’s hometown of Cleto in Cosenza, Calabria, was left with a population of 3500 people. Employment and education were hard to come by.

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ITALIANS IN CANADA

“

I came in the month of April and I found it very cold..! I said ‘why did I ever come here?!’

“

e of Italy

n Ottawa Some relatives living in Ottawa had come to visit Nicastro and his family in Calabria and had spoken wonders of the city. Nicastro saw his chance. He arrived in Ottawa in 1971, when he was 21. “I came in the month of April and I found it very cold..! I said ‘why did I ever come here?!’”

Nicastro began to adjust to life in the city. His English was not as strong as his French, so he enrolled in English as a Second Language classes. He eventually married and raised a family in his newfound home.

After working in real estate, he owned and ran a record store on Somerset street for nine years. An innate entrepreneur, he also imported products from Italy for 15 years. For a decade until recently, he was the producer of a phonebook where Italian-Canadian families list themselves. The directory still exists and has its role. “Italians like to keep in touch,” Nicastro points out.

Just like most of the Italian newcomers who immigrated to Ottawa during this wave of immigration, relied on relatives to establish community connections and join social circles.

A place that became pivotal to him is the St. Anthony Soccer Club, on Preston and Young Streets. The time difference between Italy and Eastern Canada deemed it necessary to gather around a television on Saturday and Sunday mornings to watch the game. “Not everyone has a satellite to watch the games Sunday mornings,” says the calcio fan and supporter of Milan. The Soccer Club was and still is home to Italians who want to watch the games together while they have a drink and snacks.

Another significant place for Italians in Ottawa is Madonna della Risurrezione, where families gather on weekends. The parish remains a contemporary social symbol tied to being Italian in the city. As Nicastro puts it, “People get married there, our kids got baptized there. We have that religious attachment. We are a religious culture.”

What now?

Paolo Bottiglia was born and raised in Ottawa, to parents that came from Italy as children. A paramedic for the City of Ottawa, he is trapped in this murky definition of his heritage. “When I am there (Italy), I am Canadian.

And when I am here I am Italian.” He laughs as he acknowledges that this makes him always the outsider.

While he understands Italian, he doesn’t speak it much these days. “I can get by,” he says. But at 30, he is now financially stable enough to travel to Italy more frequently than he ever did as a child. The importance of speaking Italian now has become more evident. “I’m working on my spare time to learn more,” he admits.

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ITALIANS IN CANADA

Halifax, Nova Scotia and the Italian Connection

By Robert Buranello

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alifax’s Pier 21 is the gateway through which many Italian immigrants The capital, Halifax, serves as the epicenter of Italian cultural activity in entered Canada and remains an important part of the Italian-Canadian the province. Of particular importance is the Italian Canadian Cultural collective memory.

Association (ICCA) whose headquarters at 2629 Agricola Street is a focal This institution operated as the principle port of entry for Italians and other point of numerous cultural activities. It began its operations in the midimmigrants from 1928 to 1971. Since 1999, it has been known as the Canadian 1970s and has been going from strength to strength ever since. The ICCA Museum of Immigration at Pier 21. As the current institution’s documents attest, supports and sponsors numerous important Italian cultural initiatives in the during its years of operation as a port of entry, 471,940 Italians first touched Halifax area, including their famous Sunday dinners, oenological and Canadian soil in Halifax when they stepped off the ocean liners that carried them gastronomic appreciation classes, Italian language classes, and at least one across the Atlantic Ocean. These statistics make Italians the third largest ethnic important intergenerational social event every month. It also publishes a group to immigrate to Canada in those years. As a testament to that fact is the bilingual English/Italian newsletter, La Voce, begun in 1996. “We have bronze statue entitled The Emigrant by the Italian-Canadian artist Armando between 150 and 200 paid memberships but that includes family memberBarbon, which sits atop a marble base at the Halifax Seaport next to Pier 21. ships that can cover between 2 and 5 people,” says Federica Belluccini, Home to approximately 13,500 Italian-Canadians, Halifax services the Executive Council Member of the ICCA. “Our database indicates 280 memneeds of the Italian-Canadian community of all the Maritime provinces. berships.” She added that the institution provides an important focal point “Italians have an important history and a vibrant cultural life in Nova Scotia,” for the Italian community of the city because it is composed of members says Pier 21 Historian Jan Raska. “They first settled in the province in the latter whose roots are from every region. half of the nineteenth century to work in industry, mining, forestry, and fishing.

Another fundamentally important element of the Italian cultural presence Most of the early arrivals were labourers who had been recruited to work in the in Halifax is the Italian Studies program at Dalhousie University, which was coal industry and steel plants. Others soon followed founded in 2001 under the umbrella of the French as merchants and shopkeepers looking for economic Department. Despite an auspicious start with the The Italian immigrant opportunity, predominantly in the province’s urban creation of a tenure-stream position, the Major was areas including Halifax and Sydney. Today, Italians community of Nova Scotia can eliminated in 2009 in favour of a Minor and limitedaccount for approximately 1.5% of the province’s term appointments for the Italian Studies faculty. therefore claim its beginnings population. Although the community remains small The program was saved thanks to the efforts of the in comparison to other parts of the country, Italians Faculty of Arts and Science at Dalhousie who date back to the 1600s. in Nova Scotia have preserved their history and culrealized the importance of this discipline, especially ture, and played a prominent role in the province’s since it is the only program of its kind in all of social, economic, and political life as workers, business owners, and proponents Atlantic Canada. For the academic year 2015-2016, the Dalhousie University of multiculturalism.”

Italian Studies Program had 128 students enrolled in its courses. Although its Although dispersed in various pockets throughout the province, the capital dimensions are small, it is a passionate and dedicated group of faculty and city of Halifax has attracted significantly more Italians than any other part of the students whose excellent work reflects well on the whole community. province. According to Marilisa Benigno, Honourary Consul of Italy, Atlantic The Italian Embassy in Ottawa’s generous donations of beautiful books Region, “Due to the high number of Italians living here, there has always been a were distributed to the university students by Enrico Padula, the Consul need to have Consular services in Halifax, which serves Italians’ needs in the General of Italy in Montréal, who attended the Italian Studies Awards cereMaritime provinces. The Honourary Consul Position in the Atlantic provinces mony at Dalhousie University and recently invited the students in the Italian falls under the jurisdiction of the Montréal Consolato Generale d’Italia.”

Studies program to participate in his program at Casa Padula in Salerno, Italy The Acadian roots of Nova Scotia are closely tied with the early modern (www.casapadula.it). The Director of the Italian Cultural Institute of Italian explorers and cartographers like Giovanni da Verrazzano and Bolognini Montréal, Francesco D’Arelli, is expected to be the next guest of honour at Zaltieri. In fact, the latter famously referred to modern areas of Nova Scotia and Dalhousie University’s Italian Studies Program, perhaps even by this fall.

New Brunswick as “L’Arcadia” in his 1566 Il disegno del discoperto de la nova With this very recent increase in momentum and enthusiasm, Chris Franza. This toponym would later be transformed into the French “L’Acadie.”

Elson, Associate Professor and Chair of the French Department, related how When Samuel de Champlain and company arrived in the area, they also “Italian Studies constitute a very important part of our course offerings. The brought the first families with the surname Chiasson. As recent genealogical relationship between French and Italian is characterized by mutual respect research has indicated, those early Chiasson Acadians hail from the Italianand collaboration, and we are very pleased to see it thrive in Halifax.” speaking Swiss canton town in Ticino, called Chiasso, near Lake Como. The All of this bodes well for the Italian community of Halifax that, to Italian immigrant community of Nova Scotia can therefore claim its beginnings paraphrase the plaque in front of Armando Barbon’s The Emigrant, carries date back to the 1600s. on with “faith, and hope and hearts aflame.”

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ITALIANS IN CANADA

Quebec City’s Italians A hint of La Dolce Vita in the Old Capital

By Gabriel Riel-Salvatore

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hile it might be a bit of a stretch to speak of an Italian Community in Just like Luigi Leone, serendipity led Emilio Colarusso to Quebec City.

Quebec City, per se, especially given the city’s reputation for Having first settled in Montreal, like most of his Italian compatriots, he discovered cultural and ethnic homogeneity, Panoram Italia has nevertheless Quebec City in the late 1950s and decided to take the leap. Upon seeing a ‘For Rent’ managed to find a handful of dyed-in-the-wool immigrants from the Belpaese sign in the window of a shop on St-Jean Boulevard, he seized the opportunity who set-up roots in the shadow of Château Frontenac in downtown Quebec City. to open a grocery store. Today, his Épicerie Européenne specialty grocery store has In fact, according to Canada's 2011 census, only 505 people spoke Italian been selling quality Italian products for over 50 years. at home in Quebec's national capital. Compare that to Montreal, where 76,540 “Before, there were more Italians who came to buy from us. Now many individuals claimed Italian as their mother tongue. Locating them among a of them have left or passed away... We were very few to begin with. Now it’s population exceeding half a million definitely brought to mind the old needlesvery different” he reflects.

His son Gianni, who has now taken over the store, is less inclined to visit in-a-haystack cliché. So who are some of these Italians who settled in Quebec the Italian Club where his father spends every Sunday chatting with a handCity and came to swear allegiance to Bonhomme Carnaval? ful of old Italians in the language of Dante. Although he still considers From the outset it is worth remembering that the city does retain a European himself Italian, Gianni says he has no Italian friends within his cohort. “This character and is, in many ways, reminiscent of the Old Continent. For Luigi Leone, is what happens with all nationalities in Quebec, not just Italians; they end owner of Au Parmesan restaurant on Rue Saint-Louis near Château Frontenac, up assimilating and blending in” he remarks.

Old Quebec’s historic charms were sufficient to Italians have always been well received inspire him to put down roots. As a waiter and Italians have always been well in Quebec. The closeness of the language inveterate globetrotter, Leone did a lot of movreceived in Quebec. The closeness and the warmth of both cultures probably ing around across the U.S. and Canada before account for a lot. Italians have tended to finally settling on Quebec City in the 1970s. of the language and the warmth integrate easily and have, for the most part, His restaurant, which celebrated its 40th of both cultures probably account founded successful businesses – a tribute to anniversary in 2014, has become an institution their impetuous character and work ethic. for lovers of Italian cuisine in Quebec. As for a lot.

Still, it seems hard to imagine another colourful as Ali Baba’s cave, the place alone is generation of dyed-in-the-wool Italians flourishing here. “Back in the day, worth a visit, especially with its well-curated collection of decorative trinkets and Italian immigrants were mostly tradespeople and restaurant workers. Today, knickknacks, and its large selection of 4,000 handpicked bottles. despite the brain drain from the Belpaese, the current crop of young Italian Leone sees himself primarily as an ambassador of authentic Italian food. immigrants struggle to have their diplomas recognized and cannot easily The fact that his restaurant was awarded a plaque boasting the honourary desobtain the requisite work permits to really consider moving here,” explains ignation “Veri ristoranti italiani nel Mondo” stands as a satisfying consecration Riccardo Rossini, an Italian professor at Université de Laval and honourary of his efforts, especially for a man who worked so hard to promote traditional consul for Italy in Quebec City.

Italian gastronomy in a part of the world that was relatively unaccustomed to it.

Like all good Italians, those who settled in the Old Capital managed to “Of course we had to adapt our menus to meet the tastes of our customers, prosper by leveraging something of great value: the beauty of their culture. who weren’t necessarily interested in adopting the traditional formula of primo, And, even though Quebec City seems not to have satisfied the interests and secondo, etc. Here, pasta is a main course” explains Leone, who stops at aspirations of many Italian migrants, its charms are not lost on those who nothing to bolster authentic cuisine. A native of Parma, in Emilia-Romagna, he linger and visit often. brought along with him several culinary secrets, which he has skillfully A case in point is provided by Laura Sargentini, an Italian tourist living adapted to please the palate of his Quebecois patrons. Among their many in Belgium, in town to visit her son as he wraps up an exchange program in favourites are his fine prosciuttos and traditional balsamic vinegars.

Agronomy at Université de Laval: “This is my third visit. I love this city and His restaurant is one where rigodon rhythms take a back seat to lively its peaceful atmosphere. I would not hesitate for one moment to send my tarantellas. Moreover, one of the restaurant’s rooms is dedicated to Ferrari F1 second son here too,” she asserts enthusiastically, adding that she would be racing and its famous Quebecois driver, Gilles Villeneuve – a fitting reminder delighted if her eldest chose to make Old Quebec his permanent new home. that Italy and Quebec often make a great team.

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LIFE & PEOPLE

A Very Special School Learning to strive at the Galileo Adult Education Centre

By Sara Germanotta

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ucked into the heart of Montreal’s northeast-end is a school that is breaking boundaries and creating opportunities for adults with intellectual and physical challenges. The Galileo Adult Education Centre is a home away from home for the 93 students and staff who are part of its Social Integration Services Program (SIS). Martina Schiavone, who has been principal of the school for the past six years, says most of the students and staff at Galileo have an Italian background. It’s quite obvious – from the cannoli-laden platter in the conference room, to the tricolore hanging in the entrance, to the smell of pizza baking in the school’s kitchen – that Italians are running the show here. “This school is more than a place where I come to work everyday; it’s my home,” explains Schiavone. “My students are like my kids. My teachers, janitors, secretaries are my family. I want to make sure that all those who come here are fed, are happy and that their hearts are taken care of.”

It’s a grand mission – but one that Schiavone and her staff are succeeding at against all odds.

The students enrolled in Galileo’s SIS program range in age from 21 to 65 years old, and they each face unique challenges, including Autism, Down syndrome, Aphasia and Sensory Processing Disorder, among others. The staff here is tasked with teaching more than just ABCs and 123s – they are working to help their students attain the basic social skills that will enable them to live their best lives. One of the classrooms is equipped with a washer and dryer so students can learn how to do laundry; there are oversized images of dollar bills and coins tacked onto a bulletin board so students can learn how to count money; there is a pet therapy room where students can interact with animals. The staff even took some students on a field trip to New York City two years ago – a first travel experience for many of them. “We are always trying to do more for our students here, to push the boundaries because we know that they are capable,” says Schiavone, 41. “Sometimes, even their parents don’t know how capable they are. But we know that if we just expose them to new things, if we just believe in them, they come out of their shells and they are so happy and proud.”

Art is also a big aspect of the curriculum at Galileo. Anna Persichilli is an art teacher at the school. Today, she is showing her class an image of a Mondrian painting and asking them to discuss what they’re seeing. She says it’s a way to get her students, many of which have a hard time verbalizing emotions, to 20

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express their feelings. One student says the painting makes him feel bored, another says it makes her sad; others are correctly naming the primary colours in the painting – an achievement in itself. “I am teaching my students college and university level material but I just come at it from a different angle. It’s a way to teach them about history and art, and it also helps them relate to the artwork,” explains Persichilli, 43. “My biggest frustration is when people treat my students like children because I know that they can grasp complex ideas and concepts. They just need to be given the chance.”

Paola Guiducci has been attending the Galileo school for more than a decade. The 33-year-old is bright and bubbly and she loves to read. She lists participating in the school play as one of her biggest accomplishments. “I was narrator in the school play and my parents and my brother, Dario, came to watch. They were so proud of me,” she says, beaming. “It made me feel proud and happy that I did it.”

Guiducci was born five weeks premature and had to undergo numerous brain surgeries and have a shunt placed in her brain after contracting bacterial meningitis in the hospital. But despite the intellectual and physical difficulties she faces, Guiducci’s mother, Olga Pazzia-Guiducci, attests to the leaps and bounds her daughter has grown in recent years at Galileo. “Paola is a lot more confident now. It’s a real comfort knowing that she’s there because when our kids reach a certain age, there are less and less services available for them,” explains Pazzia-Guiducci, 60. “Places like Galileo are amazing because they make us feel like our kids belong somewhere. We are working hard to plan a future for Paola, and I am so glad the people at Galileo are there to support us.”

The strong Italian community-oriented atmosphere at the school is also very encouraging for parents like Pazzia-Guiducci. “Many of our parents are older Italians who have trouble speaking French and English,” explains Perischilli. “The fact that I can call a parent and let them know, in Italian, that their child didn’t eat today or is having issues at school, this makes them feel comfortable. They feel like their child is in a good place, that they’re home.”

Persichilli says students will often call her during the summer break and ask her to accompany them to concerts or trips to La Ronde. “It’s easier because we’re all Italian…but sometimes it’s like Sunday lunch where everybody is screaming at each other,” she jokes.

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LIFE & PEOPLE Photography by Vincenzo D’Alto

Speaking of lunch, the Galileo kitchen is the heart of the school. It’s a bright, state-of-the-art facility equipped with stainless steel appliances and an enormous lunch counter. It’s a welcoming hangout for students and staff at all hours of the day. Ralph Canella and Dieter Baape are two of the facilitators who help run the kitchen and regularly churn out homemade pizza, bread, pasta and other dishes. “Our students love being in the kitchen,” says Canella. “It gives them some working skills; they learn how to chop and clean, how to interact with others in a working environment. The goal is to give them skills they can use to get a job.”

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The students at the Galileo Adult Education Centre, most of whom are Italian, are learning to break boundaries.

But there is much more than cooking and cleaning going on in the kitchen, according to principal Schiavone: “We have students in other areas of the building who are new immigrants to Canada learning how to speak English, and when they smell what’s coming out of the Galileo kitchen they all gather here. Our students are learning how to interact with people and welcome them into their home.”

Teacher Anna Persichilli adds, “Some of the students in the other areas are Syrian and they offer to teach us how to make couscous and we show them how to make gnocchi. It’s amazing to see.”

Despite all the boundaries that are being broken at the Galileo Adult Education Centre, there is one hurdle that many students have yet to overcome: getting a job. Schiavone says most employers are reluctant to hire people with intellectual and physical delays. “It would be great to see business owners in the Italian community give our students a chance. They are able to do remarkable things, given the opportunity.”

For more information about the Galileo Adult Education Centre check out their website at www.gaec.ca.

Anna Persichilli and Chiara Parisi with student

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ADVERTORIAL

Respecting Tradition in a New Way

By Loretta N. Di Vita

“T

ry it. You’ll looove it!” Frank Trimarchi says, holding up a bottle of velvety tomato sauce bearing the brand name La Regina Di San Marzano, doing so with such irrepressible persuasion, that I can barely wait to get to my kitchen and experience the mouthwatering qualities he describes.

“It’s better than homemade!” he says. Hmm, that’s a big promise if this daughter of Italian-born parents has ever heard one. But I believe him because, as president of Vera Trima Import-Export Inc., with 50 years of experience in the food industry, an honest manner, an unfaltering professional reputation, and a self-admitted picky palate for fine Italian food, he is thoroughly convincing.

I meet Trimarchi and vice president of sales and marketing, Tony Lallitto, at the Vera Trima office-warehouse in the east-end of Montreal, interviewing them in a brightly lit room lined with sample bags of imported pasta in every imaginable shape, bottles of glistening extra-virgin olive oil from Puglia, and chubby jars of antipasti-helpers like long-stalked artichokes and bright green Tuscan olives. It’s a veritable foodie’s dreamscape.

was impressed by their homestyle approach to production. “There were workers sitting, carefully cleaning and peeling fresh garlic by hand, just like a nonna would do in her kitchen lovingly preparing Sunday lunch for the family,” he remarks.

The La Regina Di San Marzano [the queen of San Marzano] line of sauces reigns supreme among competing brands. It’s available in seven flavours: basil, Napoletana, tuna and olive, artichoke, Siciliana (with eggplant), or sassier choices, arrabbiata and puttanesca. And at $5.99 for a 680g bottle, it’s an affordable pantry stocker.

The product is aimed at any Italian-food lover, but there’s a special shoutout going to younger Italian-Canadian grocery shoppers who want to maintain traditional family pasta dinners and don't have the time to execute the labourious preparation and cooking process that a good ragout requires. Like anyone occupying this hemisphere will agree, time is a luxury, and whatever extra time a family does have these days is reserved for recreational activities and not tedious stove-side duty.

It’s Friday, so Trimarchi and Lallitto are in casual attire, moving around the Are the importers worried that customers of Italian heritage will balk at the space with the enthusiasm of those who truly love their job. There’s activity idea of a store-bought sauce? Not at all. “It's about changing mentality,” Lallitto down the hallway in the staff kitchen. Some buddies have dropped in for a believes. There may be some who regard ready-made over made-from-scratch a midday meal. I’m invited to join them, kitchen cop-out – a cultural no-no (what as if I too were a longtime friend ringing would nonna say?), but considering that the doorbell at lunchtime. Lunch will homemakers rarely make their own have to wait, though, because Trimarchi pasta anymore, reaching for ready-toand Lallitto have much to say about use sauces of indisputable quality is an their imported line of La Regina Di San equally sensible, time-saving (and guiltMarzano ready-to-use tomato sauces. free) alternative.

Trimarchi, who started working as As Vera Trima’s official taster, the a teenager in a neighbourhood grocery product passes Trimarchi’s own taste store three days after he immigrated in test and respect for tradition with 1951 from Messina to Montreal, has a flying colours. “On my first taste, it longstanding business relationship with immediately brought me back to the Italian company that produces La memories of my mother's and grandRegina Di San Marzano sauce. Since Tony Lallitto, Giovanni Pasculli, Vittoria Trimarchi, Gina Cassetta and Frank Trimarchi. mothers’ home meals. I have invited 2003, he has been importing the Italian many distributors, restaurant and supplier's San Marzano canned tomatoes – surely familiar to any Costco shopgrocery store owners, friends and family to sample it because their feedback ping devotee. After sampling the same supplier’s tomato sauce, and deeming it means everything to me.” The verdict? “Everyone thinks it's just as good as “excellent,” Trimarchi was determined to obtain Canadian exclusivity. At first nonna’s, and even better. No one who has tried it has had a single negative the company was hesitant, not wanting to agitate its U.S. customer, but comment,” he says. So confident is Trimarchi in the product’s authenticity, that Trimarchi was successful in sealing the deal. “Can’t you tell that I love food?” he invites shoppers to benchmark La Regina Di San Marzano sauce against their Trimarchi asks, chuckling and pointing to his waistline. The vital 80-year-old beloved family recipes. “They need only try it,” he says. Lallitto jokingly adds, golf enthusiast confesses that he doesn’t eat much pasta, though when he does, “And they will be jealous!” it must be topped with the best sugo. He may not be a ‘carbivore,’ but he certainProviding further testimony to its homemade goodness, Trimarchi says his ly knows what makes a food product extraordinary, and would never sell somefriend, Saverio (a tomato-worshipping, sauce-proud Neapolitan) was skeptical, thing that doesn't meet his own discerning standards. thinking it couldn’t possibly measure up to his own. After one mere sampling, While on the subject of standards, other competitors claim that their sauces he was converted, and now buys caseloads. And even the ultimate judge are indistinguishable from the homemade variety, but, according to Trimarchi and approves: “My Italian mother-in-law loves it!” Trimarchi exclaims.

Lallitto, this is the only supplier they’ve encountered that doesn’t skimp on quality, deliciousness or love. “I went to San Marzano in the province of Salerno for one week, and watched our supplier produce the sauce,” says Trimarchi, “and I was amazed to see that they use only fresh, genuine ingredients. They buy extra-virgin olive oil from one particular source because it has that ‘special’ taste.” Moreover, he

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LIFE & PEOPLE

Attention All Passengers Travelling Between Canada and Italy

New security measures and fees could cramp your travel plans

By Sara Germanotta

M

arianna Astone is a newlywed Italian-Canadian who is moving from Toronto to Bologna this year. The 37-year-old, who recently left her job as an administrative assistant at a financial firm, is leaving to join her new husband in Italy. Preparations for the big move have been going on for quite a while, with Astone’s new husband and several Italian family members traveling to and from Italy over the past year. Travelling from Italy

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to Canada has usually been a fairly uncomplicated affair – no need for Visas or special travel documents. But things have changed recently.

Last year, the federal government started implementing the electronic travel authorization, or eTA, system. It requires all air passengers who come to Canada to enter their passports and other personal information onto an immigration department website. Travellers who do not submit their information

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LIFE & PEOPLE

for pre-screening could be denied entry into the country. American travellers, Astone is a dual-citizen who regularly uses her Italian passport when however, are exempt from the new rules. travelling to and from Italy. But trying to re-enter Canada with her Italian While Astone admits she understands the need for the federal government to passport is no longer permitted under the new rules. This has left many increase safety measures for air travellers, she says the new process is not without travel agents scrambling to make sure their clients are informed about the its complications: “When my husband travelled here in April the system worked recent changes to air travel regulations to Canada. very quickly and he got his eTA clearance within 24 hours,” she explains. “But, Leo Capece has been working as a travel agent in Montreal for 27 when his sister and her fiancé came, they filled out the online form and it took years. He says the new rules are keeping him on his toes: “We need to check more than two weeks to get a response. They were actually already in Canada for updates every single day for every request we get in order to inform our when they received their eTA clearclients properly. It’s an extra function ance. We were very lucky they did not to take care of for the ease of mind get denied entry.” of our clients and part of what Astone says the long wait to get clients expect to get as a service when clearance was quite stressful, espebooking through a travel consultant.”

The federal government’s cially since there was the fear that Capece, 52, says many of his new air travel rules mean Canadians her family members might get Italian clients are dual-citizens, and denied entry. She also feels the new quite a number of them travel using with dual-citizenship can only protocol is a bit of a cash grab: only their Italian passports. He says board their flights with their “There is a $7 fee for each eTA applimost of his clients are surprised to cation you make so I do feel that is a hear about the new requirements.

Canadian passports. bit discriminatory, especially for “Often they will first say that the last people from countries that were pretime they travelled it wasn’t like this,” viously allowed to visit without he says. being screened.”

Remi Lariviere is a spokesperson The new rules Ottawa is rolling out are also having an impact for Immigration, Refugees and Citizenship Canada. He says the department on Canadians with dual-citizenships. As of September, Canadians who has been doing its best to advise people with dual-citizenships about the new are returning to Canada can only board their flights with their Canadian rules. But, if citizens were unaware of the rule changes and left the country passports. According to the 2011 census, there are currently more than 900,000 with only their non-Canadian passport, this could pose a problem when they people who hold dual-citizenships in Canada. try to board their flights home: “If Canadian dual citizens present a docuGiorgio Taborri is the Counsellor for Emigration and Social Affairs at the ment other than their passport after November 9, 2016, they may not be able Italian Embassy in Ottawa. He says there are 98,756 dual citizens registered in to board their flights. If this happens, there are no quick fixes to help the the embassy’s databases. “But take into account that many Italian citizens living traveller get on his or her flight.” in Canada do not notify [the federal government] about their dual citizenship, Lariviere strongly encourages people with dual citizenships to renew or therefore the number of dual citizens could be bigger,” he points out. “About obtain a Canadian passport as soon as they can to avoid any complications.

130,000 is our estimate.”

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COVER STORY

Panettone

By Sal Difalco

Panettone starts getting some respect

La revanche du panettone

Il panettone comincia a guadagnare un certo rispetto

anettone, that moist, sweet, ubiquitous and often derided staple of the Christmas holidays, has been called “the Italian version of fruitcake.” Legendary talk show host Johnny Carson once joked that the worst Christmas gift is a fruitcake. “There is only one fruitcake in the entire world,” he quipped, “and people keep sending it to each other.”

More than a few people, in Italy and abroad, have been guilty of regifting a panettone during the holidays; and anecdotal evidence exists of individual panettone circulating among families and friends for years, if not decades. But judging from the 100 million plus panettone sold worldwide each year, people aren’t regifting as often as rumoured.

Clearly, more people are consuming it than ever. So is this somewhat beleaguered Italian Christmas constant finally getting respect?

Reluctantly admitting to “picking out the dried fruit when I was a kid,” Marina Bertozzi, product developer for A. Bertozzi Importing in Toronto and daughter of its founder, Adriano, takes exception to any panettone denigrations. Her family, originally from Parma, has been importing panettone since 1952. Bertozzi points out that, joking aside, the genuine affection Italians have for panettone (which has been around in some form for centuries) runs deep and counterbalances any

panettone, cette brioche moelleuse omniprésente chez les Italiens et les italophiles durant le temps des Fêtes, est souvent décrite par les anglophones comme l’équivalent de l’infâme « Christmas fruitcake ».

On se rappelle la façon dont Johnny Carson, cet humoriste connu pour son légendaire Tonight Show, s’amusait à répéter que le gâteau aux fruits était le pire cadeau qu’on puisse recevoir à Noël. « Il n’y a qu’un seul fruitcake dans le monde, que les gens continuent de s’échanger », disait-il à la blague.

Nombreux sont ceux qui, tant en Italie qu’à l’étranger, ont recyclé leur panettone en le refilant à quelqu’un en cadeau pour s’en débarrasser.

Certains rapportent d’ailleurs que le même panettone circule dans leur famille depuis des années.

Cela dit, les quelque 100 millions de panettones vendus annuellement dans le monde suggèrent, contrairement aux légendes urbaines, que de plus en plus de gens en mangent. S’agirait-il d’un retour du balancier pour le panettone si longtemps ridiculisé ?

Admettant à contrecœur qu’elle retirait les morceaux de fruits confits de ses tranches de panettone quand elle était petite, Marina Bertozzi n’est pas du type à dénigrer la fameuse brioche.

Elle conçoit aujourd’hui des produits pour

panettone, alimento basilare delle festività natalizie, morbido, dolce, onnipresente e spesso deriso, è chiamato “torta di canditi all’italiana”. Una volta, il leggendario presentatore del talk show Johnny Carson ha scherzato sul fatto che la torta di canditi sarebbe il peggior regalo di Natale. “In tutto il mondo c’è solo una torta di canditi,” ha scherzato, “e la gente continua a passarsela.”

Più di un paio di persone, in Italia e all’estero, sono colpevoli di aver riciclato un panettone durante le festività; esistono aneddoti di un singolo panettone circolato tra parenti e amici per anni, se non addirittura decenni. Ma a giudicare dagli oltre 100 milioni e passa di panettoni venduti ogni anno al mondo, le persone non devono riciclarlo così spesso come si vocifera. E, chiaramente, i suoi consumatori sono aumentati più che mai. È forse possibile che in qualche modo questa costante natalizia, italiana e bistrattata, stia finalmente ottenendo un qualche rispetto?

Nell’ammettere con riluttanza di “aver scartato la frutta candita da bambina”, Marina Bertozzi, sviluppatore di prodotto per la A. Bertozzi Importing di Toronto, nonché figlia del fondatore Adriano, contesta ogni diffamazione verso il panettone. La sua famiglia, originaria di Parma, importa panettone dal 1952. Bertozzi sottolinea

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Le

Il

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COVER STORY Photography by Daniele Tomelleri

Sandro Carpené, co-owner of Arte & Farina

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A. Bertozzi Importing à Toronto, une compagnie fondée par son père Adriano. Sa famille, originaire de Parme, importe des panettones depuis 1952. Bertozzi souligne, blagues à part, que le goût des Italiens pour le panettone existe depuis des siècles et contrebalance les connotations négatives qui lui sont parfois associées. « Il fait partie de notre culture », explique Bertozzi, « et nous l’avons apporté au Canada pour le partager avec les Canadiens. » Contrairement au gâteau aux fruits, plus dense et gluant, et malgré le statut kitsch qu’on lui attribue (on a qu’à penser aux boîtes de panettones empilées en forme de pyramide), le panettone bénéficie actuellement d’une popularité croissante un peu partout dans le monde.

On remarque dernièrement que les Canadiens ont succombé eux aussi aux charmes doux et aérés du panettone. En plus de figurer dans la liste d’épicerie des ménages italo-canadiens, le panettone s’est taillé une place de choix auprès des consommateurs canadiens.

Sandro Carpené et son partenaire Mirko D’Agata, possèdent une boulangerie basée à Montréal spécialisée dans la confection de produits artisanaux. Carpené a émigré au Canada il y a six ans de Bassano del Grappa, en Vénétie.

Il a appris son métier avec le grand chef italien Gualtiero Marchesi et prend son panettone très au sérieux. « Il existe des exigences strictes concernant la confection du panettone artisanal traditionnel », explique-t-il. « Les règles sont établies à Milan et déterminent aussi bien la

che, scherzi a parte, l’affetto genuino che gli italiani nutrono per il panettone, per certi aspetti in giro da secoli, è così radicato da controbilanciarne qualunque connotazione negativa. “Appartiene alla nostra cultura” afferma Bertozzi, “qualcosa che ci siamo portati dietro in Canada e condividiamo con i canadesi.”

A differenza di sua cugina, la torta di canditi, più densa e appiccicaticcia, e nonostante un’inevitabile pacchianeria – vengono in mente le scatole in primo piano dei panettoni impilati a piramide – la confezione emblematica gode al momento di una rinascita e popolarità senza precedenti, sia nei canali tradizionali che a livello globale. E il Canada non è immune al fascino dolce e leggero del panettone.

Sebbene, durante le festività, rimanga ospite fisso gradito nelle case italo-canadesi, si è anche fatto strada nel più ampio panorama gustativo canadese, assumendo una propria dimensione locale.

Sandro Carpené, comproprietario assieme a Mirko D’Agata di Arte & Farina, una pasticceria di Montreal specializzata nella produzione del panettone artigianale, prende sul serio il suo panettone. Carpené, emigrato da Bassano del Grappa in Veneto sei anni fa e che ha appreso la sua arte dallo stimato chef italiano Gualtiero Marchesi, prepara le sue squisitezze in loco, da Arte & Farina.

“Il panettone artigianale tradizionale deve rispettare certi requisiti rigorosi,” spiega. “Le regole, stabilite a Milano, prevedono una durata sugli scaffali di 30 giorni, quantità di frutta,

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COVER STORY negative connotations. “It’s part of our culture,” Bertozzi says, “something we’ve brought over to Canada and shared with Canadians.”

Unlike its denser and gooier cousin the fruitcake, and despite an inescapable kitschiness (the glare of panettone boxes stacked into pyramids comes to mind) the iconic confection is currently enjoying a revivification and unprecedented popularity, going both mainstream and global. And Canada has not been immune to panettone’s sweet and airy charms. Though it remains a cherished holiday fixture within Italian-Canadian households, it has also crept into the larger Canadian gustatory landscape and taken on local dimensions of its own.

Sandro Carpené, co-owner with Mirko D’Agata of Arte & Farina, a bakery in Montreal specializing in artisanal panettone, takes his panettone seriously.

Carpené, who emigrated from Bassano del Grappa in Veneto six years ago, and learned his craft under esteemed Italian chef Gualtiero Marchesi, bakes his delectable creations on-site at Arte & Farina.

“There are strict requirements for traditional artisanal panettone,” he explains. “Rules codified in Milan include a 30-day shelf life, specific dimensions, quantity of fruit and butter, and flour imported from Italy called Manitoba that’s favoured in Italy for its high gluten content, insuring a light product. This grain only grows in cold climates.

Really, the best flour is here, in Canada. So I don’t import it.”

Although alternative etymologies exist – invoking references to poor bakers named Toni, Dukes of Milan and munificent nuns – the word

durée de conservation (30 jours) que les dimensions à respecter, la quantité de fruits et de beurre et le type de farine utilisés. En Italie on préfère en général la farine Manitoba pour sa teneur élevée en gluten, laquelle assure une texture plus légère. Cette farine provient d’un grain qui ne pousse que dans les climats froids.

En réalité, la meilleure farine vient d’ici, au Canada.

Voilà pourquoi je n’en importe pas. » Malgré une panoplie d’étymologies douteuses à son sujet allant des pauvres boulangers qu’on appelait « les Toni », aux ducs de Milan en passant par les œuvres caritatives de religieuses, le mot « panettone » découle, dans les faits, du mot italien panetto, qui décrit un petit gâteau au pain. Malgré sa recette simple à base d’eau, de farine, de levure, de beurre, de jaunes d’œufs, de raisins secs, de fruits confits et écorces d’agrumes, le panettone a une histoire compliquée qui remonte probablement aux gâteaux au miel de l’Empire romain. De nos jours, le panettone se rapproche plus de l’histoire médiévale de Milan et de Vérone (berceau du pandoro), ainsi que de l’évolution des pains enrichis préparés pour les fêtes religieuses chrétiennes.

La première association entre le panettone et la fête de Noël apparaît

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burro e dimensioni specifiche. Una farina importata dall’Italia chiamata “Manitoba”, preferita in Italia per il suo elevato contenuto di glutine, il quale assicura un prodotto leggero. Questo tipo di grano cresce solamente nei climi freddi. Di fatto, la migliore farina è qua, in Canada. Quindi non la importo.”

Sebbene esistano diverse etimologie – che rievocano un povero panettiere di nome Toni, il Duca di Milano o suore munifiche – il termine “panettone” deriva dalla parola italiana “panetto”, un piccolo pan bauletto.

Nonostante la sua ricetta semplice – acqua, farina, lievito di birra, burro e tuorli, uvetta, frutta candita e buccia d’arancia – il panettone ha una storia complessa e suggestiva risalente

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COVER STORY panettone comes from the Italian word panetto, meaning a small loaf cake. Despite its uncomplicated recipe – water, flour, yeast, butter, egg yolks, raisins, candied fruit and citrus rind – panettone has a tangled, picturesque history likely reaching back to the honeyed cakes of the Roman Empire. But the current panettone incarnation owes more to medieval Milan and Verona (birthplace of pandoro), as well as the evolution of enriched breads prepared for Christian religious feasts.

The earliest recorded association of panettone with Christmas appears in the 18thcentury writings of Pietro Verri, who called it Pane di Tono (luxury cake). In Cherubini’s Milanese-Italian dictionary of 1839, under the entry Panatton o Panatton de Natal, we find: “A kind of bread garnished with butter, eggs, sugar and raisins or sultanas.” The first reference to yeast (which gives panettone its characteristic airiness) dates to 1853, in Giovanni Felice Luraschi’s Il nuovo cuoco Milanese economico, while candied fruit is first cited in Giovanni Vialardi’s Trattato di cucina, pasticceria moderna (1854). In the early 20th century Angelo Motta of Milan, whose name and products endure, rolled out the first industrial panettone.

While assembly line panettone has predominated the market ever since, current demand for artisanal panettone, with wild deviations from the norm, has risen sharply.

“And it’s not just for the Italian community,” Marina Bertozzi says, “and not just for the holidays.” She notes an increasing appetite for more decadent (and pricier) panettone varieties.

“Recently,” she says, “we relaunched a private Milanese brand we introduced back in 1992, made with Madagascar vanilla and Siwa dates – all slow-food friendly – and hand-wrapped in Italian crepe paper.”

“It’s still essentially a Christmas cake,” Sandro Carpené says, “but more and more it’s used for every conceivable festivity and occasion.

We make it all year long, and sell artisanal and commercial brands throughout the year.” He concedes that panettone, of course, remains popular with Italians. “But a lot of other people are buying it,” he adds. “It’s a big seller with the Québécois.”

Perhaps the refined handiwork and seductiveness of this new wave of panettone will forever turn the tide against serial regifting and fruitcake jokes.

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dans les écrits du XVIIIe siècle de Pietro Verri, qui l’appelait « Pane di Tono ». Dans le dictionnaire milanais-italien de Cherubini (1839), sous « Panatton o Panatton de Natal », on lit ceci : « Une sorte de pain garni de beurre, d’œufs, de sucre et de raisins secs. » La première référence à la levure qui donne au panettone sa légèreté caractéristique, date de 1853, dans Il nuovo cuoco milanese economico de Giovanni Felice Luraschi, tandis que les fruits confits sont évoqués pour la première fois dans le Trattato di cucina, pasticceria moderna (1854) de Giovanni Vialardi. Au début du XXe siècle, Angelo Motta de Milan – dont le nom et les produits existent encore – a lancé le premier panettone produit de façon industrielle.

Alors que la production à grande échelle du panettone domine depuis, la demande pour une confection artisanale a toutefois fortement augmenté au cours des dernières années. « Cette demande ne provient pas exclusivement de la communauté italienne », dit Marina Bertozzi, « et ne se limite pas qu’à Noël. » Elle note un appétit croissant pour les variétés de panettones plus « décadents » (et à prix plus élevé). « Récemment, nous avons relancé une marque exclusive de Milan que nous avons commercialisée en 1992, faite avec des dattes de Siwa et de la vanille de Madagascar – selon les normes de Slow Food – et emballée à la main dans du papier crêpé italien. » « Il s’agit toujours essentiellement d’un gâteau de Noël », dit Sandro Carpené, « mais qu’on consomme aussi de plus en plus lors de toutes sortes d’occasions. Nous en faisons chaque jour et nous vendons des marques artisanales et commerciales tout au long de l’année. » Il concède que le panettone reste populaire auprès des Italiens, bien sûr, « mais beaucoup d’autres personnes l’achètent », ajoute-til, « en particulier les Québécois ».

Est-ce que l’engouement récent pour cette nouvelle vague de panettones et leurs méthodes de production plus raffinées finiront par renverser la tendance qui avait fait du panettone le sujet d’une multitude de blagues, au même titre que les fruitcakes ? C’est une histoire à suivre !

con ogni probabilità alle torte al miele dell’Impero romano. Ma l’attuale incarnazione del panettone si deve più alla Milano e alla Verona (luogo di nascita del pandoro) medievali, così come all’evoluzione dei tipi di pane arricchiti preparati in occasione delle festività religiose cristiane.

La prima associazione attestata tra il panettone e il Natale appare negli scritti del 18esimo secolo di Pietro Verri, che lo chiama: “Pane di Tono” (torta fastosa). Nel dizionario Cherubini, milanese-italiano, del 1839, alla voce “panatton” o “panatton de Natal”, troviamo: “Un tipo di pane guarnito con burro, uova, zucchero e uva passa o sultanina.” Il primo riferimento al lievito di birra (che conferisce al panettone la sua caratteristica leggerezza) risale al 1853, ne Il nuovo cuoco Milanese economico di Giovanni Felice Luraschi; mentre la frutta candita viene citata per la prima volta nel Trattato di cucina, pasticceria moderna (1854) di Giovanni Vialardi. Nei primi del 20esimo secolo Angelo Motta di Milano – il cui nome e i cui prodotti ancora perdurano – presentò il primo panettone industriale.

Per quanto il panettone industriale predomini sul mercato sin d’allora, l’attuale richiesta per il panettone artigianale, con variazioni eccentriche rispetto alla norma, ha subito un’impennata.

“E non si tratta solo della comunità italiana,” dice Marina Bertozzi, “né il prodotto è legato soltanto alle festività.” Osserva un debole crescente per le varianti del panettone più lussuriose (e care). “Di recente,” afferma, “abbiamo rilanciato un marchio privato milanese che avevamo introdotto nel 1992, fatto con vaniglia del Madagascar e datteri Siwa – presidi slow-food – e impacchettato a mano con carta crespa italiana.”

“Si tratta essenzialmente di un dolce natalizio,” dice Sandro Carpené, “ma consumato sempre più spesso alla prima occasione o festività. Lo produciamo tutto l’anno e vendiamo sia marchi artigianali che industriali.” Riconosce che il panettone resta, di certo, benvoluto tra gli italiani.

“Ma adesso lo comprano tanti altri,” aggiunge. “È un articolo di punta tra i quebecchesi.”

Magari l’artigianalità e il fascino seduttivo di questa nuova ondata di panettone cambierà per sempre la sorte delle battute sul re-gifting e la torta ai canditi.

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ewellery can complete an outfit, represent a sentiment or express personal style. But if you want to stand out from the rest, Caprices Signé Scalzo offers an exclusive selection of Italian luxury brand jewellery and watches. Focusing on made-in-Italy pieces makes this one-of-a-kind boutique, located across the street from Carrefour Laval, a unique player in an extremely competitive industry. “Caprices is a modern Italian jewellery store; I am proud to say this,” points out Carlo Scalzo, founder of Caprices Signé Scalzo. “No one else has that Italian touch, that ability to think outside of the box.”

What also sets Caprices apart is Scalzo’s product knowledge, market awareness and great passion for his customers. His inspiration for Italian luxury brand jewellery took root, appropriately enough, in Italy, where he was born and raised. His path to success began in 1988 when as a 20-year-old he worked as a sales rep for a local Italian distributor. “It fascinated me, this business,” recalls Scalzo. “When I walked into those jewellery stores, I was instantly struck with the glamour of the industry and the passion displayed by the owners. That was something that resonated deeply with me.”

His unwavering commitment to his customers’ satisfaction began here.

Through his observations and his experiences, he began to adopt the maxim that the client always comes first – a motto that he still holds firmly today.

By researching and handpicking each of the brands he carries, Scalzo not only ensures that his customers will be pleased: he also cultivates a deep personal belief in the worth and quality of the products he offers. In his eyes, this is what truly makes them sell. “It’s about going to different jewellery shows around the world and seeing which goods echo not only their individual market, but also the global market,” says Scalzo.

This dedication and passion is what led him to establish Il Diamante, his first Italian retail location, in 1991. Whilst running his business, Scalzo was also making frequent visits to Canada, where he saw great market potential for Italian jewellery and watch brands.

“At that time, the market in Canada was very conservative, especially in the minds of retailers,” says Scalzo. “And coming from Italy, I saw the opportunity to offer clients on-trend fashion jewellery, which was not widely available in Canada. While the Canadian market was – and is – very conservative for certain things, like engagement rings and anniversary gifts, customers want day-to-day jewellery that is not as conservative.”

Scalzo saw this opening as a chance to offer the market a “fresh” take on luxury accessories. He moved to Canada in 2000, where he soon established Diamond 2 Scalzo Bros., a new venture in wholesale distribution. Since then, 32

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the company has become the exclusive Canadian distributor for several Italian brands, which include the likes of Meccaniche Veloci, Rebecca Jewelry, and Sector No Limits Watches. This marked the launch of Caprices Signé Scalzo.

It is this consistent ability to adapt, overcome and innovate, that Scalzo has emanated throughout his time in the industry. As Caprices moves forward, he hopes to continue growing in this manner, implementing new crowd-pleasing and undeniably unique Italian luxury goods in his store whilst sharing his love for the jewellery business with his clients. “Italy’s greatness in the jewellery business comes from its attention to the needs of the market,” says Scalzo.

“There are centuries-old jewellery companies in Italy, and they’re still alive.

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MONTREAL BUILDERS

Groupe Mach

Maxera

Great Montreal Builders (Part 4 of 4) Panoram Italia profiles some of Montreal’s most notable Italian-Canadian developers.

Melatti

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TDR Developments

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My father would leave me in a condo complex with a broom and shovel and ask me to clean the whole place. It was the most important lesson of my life.

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One of the Same Kind Gino Jr. Melatti

By Joey Strizzi

T

he Melatti name is synonymous with the borough of LaSalle. Les Constructions G. Melatti Inc., a multi-million dollar business, has become the prominent company it is today by building and developing the suburb when it was mostly open fields and empty lots. “My dad managed to develop some of its main arteries as well as other neighbouring streets,” says Gino Melatti Jr., who is currently Director of Business Development, and along with brother Dany, runs the day-to-day operations of the company.

LaSalle is located in the southwest portion of the Island of Montreal along the Saint Lawrence River and was officially recognized as a town in 1912. But it really wasn’t until 1967, when Gino Sr. opened his first construction company, with his then partner Alfio Annecchini, that its development truly began.

Today, you can’t throw a rock on Newman Boulevard, or Shevchenko Street without hitting a Melatti development. Across the Street from Angrignon Mall is what’s known as the Two Towers – a high-rise condominium development called Quartier A, which helped cultivate the heart of the borough.

The project that brought the Melattis the greatest satisfaction, however, is their first large-scale endeavour on Melatti Street built in the 1990s, right in the middle of a recession, along with Quartier Angrignon in 2012. “Everyone around us was saying that this was crazy to take on,” recalls Gino Jr. “But you can see that it was a great success for us, and the gratitude demonstrated by the borough reflects on our entire family when they honoured my father.” The Melatti family is so renowned in the community that there is a street and local park that bear their name.

This relationship between Melatti and LaSalle would never have been possible had Gino Sr. not immigrated from Lanciano, Abruzzo, in 1956. “He learned French and English right away and today speaks both languages perfectly,” recounts Gino Jr. “He dove in head first.”

But Gino Jr. says none of it would have been possible without his grandmother, Adelina. “My nonna was actually born in Ontario as her parents were first wave immigrants during the First World War,” explains Gino Jr., who loves to tell his two daughters this story of strength. “They returned to Italy, but were hit again by the Second World War. Because she spoke English, my nonna was the one who came to Canada in 1952. She found work in the garment industry, saved some money and helped bring most of her extended family.” So, once they joined her in NDG, her youngest son, Gino, was ready to do his part.

He was sent to live and work in Mont-Gabriel, doing manual labour, before going to work at his brother’s ceramic business.

One year later, he opened his own ceramic company, and although he found some success, he always wanted more, establishing his construction company in 1964. “My father was and is a true entrepreneur,” points out Gino Jr. “He 36

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didn’t want to be the guy who installed ceramics in the home – he wanted to be the guy who hired the installer.”

Gino Sr. saw an opportunity across the tracks from NDG. LaSalle, he felt, was an area that had the potential to grow with its proximity to downtown and small town charm. And thanks to him, it did.

He went door-to-door in Westmount and Hampstead, offering his services to renovate their bathrooms in order to raise the money to buy some land.

His first deal was signed in 1967. That deal led to the first commercial building on what would become one of the main arteries in the area – Dollard Street.

Then for about 10 years, he and his partner purchased land and built duplexes, two-storey homes and small commercial buildings in the area, helping develop the town into a vibrant option for families looking for affordable homes.

In 1980, he and his partner parted ways. When a recession hit, Gino Sr. adjusted his business plan and purchased all the available land in LaSalle after establishing his own company – Les Constructions G. Melatti Inc. “My father was really great at staying ahead of the game,” said Gino Jr. “That is one of the pillars that this company is built on and one that we continue to strive for today.”

In 1994, while attending college, Gino Jr., who had always been drawn to his father’s business, began working full-time at the company. “As kids, my brother and I spent summers carrying cement bags,” remembers Gino Jr. “My father would leave me in a condo complex with a broom and shovel and ask me to clean the whole place. It was the most important lesson of my life. I learned what it meant to work hard work and was left to think a lot, and that allowed me to develop my creativity and vision.”

After he worked his way through every aspect of the business, Gino Jr. and his brother Dany took a more active role in the organization’s decision making in the early 2000s.

Today, the patriarch of the Melatti family is 78-years-old and has retired from the business, while Gino Jr., 42, and Dany, 47, run the company. However, their father still is, and will always, remain the president and CEO. “My father built this company on respect and we will always respect him,” says Gino Jr. That value has been reciprocated by the community in LaSalle, which led to the transformation of not only the borough, but of Les Constructions G. Melatti Inc., which now employs 25, owns and manages approximately 1,000 rental units, commercial and industrial properties and a medical clinic, in addition to building thousands of housing units.

And although Les Constructions G. Melatti Inc. is looking to expand into other provinces in the near future, the closely-knit Melatti clan still, and will forever, call LaSalle home.

Photography by Vincenzo D’Alto

MONTREAL BUILDERS

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Photography by Vincenzo D’Alto

MONTREAL BUILDERS

Building Happy Days Ahead Salvatore Migliara, president of Au Fil de L’Eau, with his brother, Johnny Migliara

By Loretta N. Di Vita

“W

orking in retirement homes isn’t for everyone,” says Salvatore Though many of the residents are autonomous, the golden years aren’t Migliara, president of Au Fil de L’Eau. And he and his brother, always lined with gilt. Witnessing the hardships that feebler seniors face could Johnny Migliara, president of Maxera (Groupe Excellence), be draining for some, but the brothers take solace from the strength these indishould know, having made a career out of developing and running seniors resviduals and their families show. For the two, coping is about looking at the posidences. “I thought of diversifying my business not long after starting in the itives; any anxieties about their own retirement days evaporate when they focus early ’80s,” admits Salvatore, “but it was against my father’s principles. ‘If you on the rewarding moments. work in a residence, you’re a caregiver and must be there all the time, exclusively Johnny recalls one memorable experience when he accompanied a dedicated to the business,’ he’d say.” group of residents on a fishing expedition. “One woman told me that her In fact, it was their father, Calogero Migliara, who started the business in husband, who had had one arm amputated, couldn’t possibly go along the 1970s after being struck by divine inspiration, as it were. The Angelica although he used to love fishing. He ended up joining us; he held the rod and convent was putting up a residence next to an apartment building he owned.

I cast it for him. The smile on his face was all the reward I needed.”

Curious to learn more about the nuns’ endeavours, he consulted the Mother Despite the benefits of retirement living – security, social interaction, Superior and, after some sisterly encourageaccessible amenities, onsite medical ment, he decided to convert the existing resources – there still aren’t many seniors apartment building into a retirement home, of Canadian-Italian origin embracing the Through word of mouth, our elders naming it Les Résidences du Confort. option, though there are reassuring signs are realizing that it makes sense to Today, Johnny and Salvatore, who that attitudes are changing. Johnny, owner worked together under one company name of Le Citadin in St-Leonard, is teaming move into our residences. until 2001, own a combined total of 1,800 with local Italian-language media to disunits in the Montreal area. “Contrary to pel any stigma that may prevail. “There’s most other residences owned by, say, mutual funds, we are one of the few that more acceptance than there used to be,” he says. “Through word of mouth, are strictly family-owned – just like my father ran the business,” says Salvatore. our elders are realizing that it makes sense to move into our residences.” And “It used to be that a retirement home was more of a rental with minimal there’s no shortage of fun for them to enjoy: European tours, cruises, dinnerservices, strictly for seniors of advanced age,” he continues, “whereas today, it’s dances, grandkids days, and even a wine-making club. more of a condo-hotel concept, with residents as young as 55 moving in.”

Johnny suggests that seniors should transition to this lifestyle earlier When the brothers say the business is fraught with ups and downs, they’re rather than later. “People wait until they have no other recourse, often comnot implying market or economy fluctuations, but rather their own emotions. ing in at a point when they’re no longer able to enjoy all the perks.”

Since the brothers consider the 3,000 residents and 400 employees family, gratHow has associating with elders shaped the brothers’ views of their own ifying feelings of attachment, as well as grief following inevitable loss, end up impending old age? Neither are in a hurry to get there, but they’re not frightbeing amplified many times over. “I remember growing up with seniors,” says ened by the prospect either, understanding better than many how zest for life Johnny. “We were so involved as kids. In fact, when I had chocolate bars to sell can extend into any age. Salvatore, 60, keeps in mind a 102-year-young resifor school fundraising, I’d go straight to them.” dent who “still walks straight as an arrow.” And when Johnny, 51, states, “age Their mother, Antonietta Migliara, was also a constant presence, bringing is just a number,” its easy to channel his optimism. her maternal instincts to the homes, regularly baking cookies for the residents.

When the time comes, do they envision themselves living in a seniors’ In a bitter-sweet role reversal, today, widowed and 81-years-old, she resides at residence rather than a private dwelling? The two agree it’d be the best place Au Fil de L’Eau testifying to the validity of her sons’ cardinal rule: “If it’s not for all concerned. good enough for us, it’s not good enough for our residents.”

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To see them succeed with so few tools, I thought if they could do so much with so little, I would have to do much more.

The Art of Development Vincent Chiara

By Loretta N. Di Vita

I

nside the loft-like reception area of Groupe Mach, a leading real-estate development company headquartered in Montreal’s International Quarter, a cast of stylish movers-and-shakers crisscross each other atop slightly creaky wooden floors with impressive purposefulness and urgency, giving the impression that an epic deal is about to be made.

Vincent Chiara, president and sole proprietor, who launched the company in 2000, has certainly garnered his share of blockbuster deals. He talks about Mach’s dovetailed portfolio: strip malls anchored by service stores, fashion centres, heritage properties, and office space galore (a half-million square feet of new space will be developed in the extended downtown core by end of 2017). And when he rattles off a list of “trophy assets,” as they’re called in industry parlance, some of which are owned together with an important partner – like Square Victoria, the CIBC tower, and the Sun Life building – it becomes clear that within these walls, the sky’s the limit when it comes to business acquisitions.

The 55-year-old Italian-Canadian businessperson looks sharp and fit (he plays hockey and tennis, and enjoys horseback riding at his Eastern Townships retreat). He stewards his successful business and an empowered squadron of some 80 direct employees with textbook leadership agility.

Sitting back, one knee folded over the other, in his white-walled office resembling a SoHo art gallery more than a corporate hive, he points to a large canvas marked by painterly slashes of vivacious colour hanging near his desk.

Supremely groomed, polite, refined, and attentive, he appears to be the goodpedigreed product of prep schooling in England, yet his formative years unfolded in a modest St-Michel neighbourhood where fine art was the last thing on its inhabitants’ minds.

His parents – Maria Sacco and Angelo Chiara (hence the “M” and “A” in “Mach”; “CH” is for “Chiara”) – came from “very humble Sicilian origins,” opening a local grocery store 10 years after immigrating to Montreal in the ’60s.

“That generation of Italian immigrants brought with them a lot of tradition, but not much culture,” Chiara says, referring to the bread-and-butter mindset of his parents and their peers who left Italy with minimal education and without first-hand exposure to life’s finer things.

What his parents did possess in abundance was determination – fuelled by necessity. “They worked hard like everyone else, but they worked for themselves, so it was a notch up. That whole immigrant syndrome rubbed off on me,” he reflects. “To see them succeed with so few tools, I thought if they could do so much with so little,” he continues, “I would have to do much more.”

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And so he has. Chiara earned a business degree from McGill University, and graduated in Law at the Université de Sherbrooke. In 2000, after practicing for 15 years in mostly real estate and corporate litigation, a client invited him to hop onboard a real-estate development project. The auspicious start snowballed into practically a full-time job, forcing him to decide between his law practice and the development business. No spoiler alert required; he chose the latter.

A top-ranked developer, he’s evidently navigated the complexities of his chosen industry with remarkable deftness, tempering business zeal with social conscience and respect for heritage. But, it hasn’t all been a walk in the park. Like other developers, often portrayed by vote-baiting politicians and perceived by skeptical citizens as neighbourhood bullies intent on disrupting the status quo of quotidian existence and familiar landscape, he’s had to endure his share of criticism. “Unfortunately, for all kinds of reasons, there will always be a handful of people who lose perspective, not thinking about the overall good that will come out of certain developments for the bigger community,” he says.

Does he then reach out to the media to help him communicate the benefits behind the bulldozing? “Not really,” he says, “because there can be a lot of distortion.” He prefers to do it himself, speaking at industry conferences and forums, “preaching the benefits” from the inside out. As for the doubters, he lets results speak for themselves, waiting for citizens to come to their own conclusions.

Calm and measured, it’d be hard to surmise that Chiara’s a turbo-charged workaholic. “I’m not a good vacationer because I hate to leave my work behind. I don’t consider my work pressure. In fact, I don’t consider my work to be ‘work.’”

Concerning matters of his own heritage, he says he’s “very protective” of the Italian-Canadian community, supporting worthwhile causes, particularly those involving education or cultural advancement. He believes that insular community organizations must become more attuned to evolving societal context in order to remain useful for new generations of Italian-Canadians.

When these community stations were first established “they needed to be directional,” for the sake of early Italian immigrants who had no other compass, he explains. “But they need to be taken to another level. We don’t require handholding anymore. Our children’s future needs will revolve more around cultural identity. We’ll have to reorient the next generation, helping them develop the awareness to know who they are and where they came from.”

Photography by Vincenzo D’Alto

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MONTREAL BUILDERS

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MONTREAL BUILDERS

A Proven Record of Passion, Perfection and Dedication W

hen civil engineer Tony De Risi founded his company, TDR Experts-Conseils Associés Inc., he was determined to have an office in Little Italy. His third-storey office window offers a beautiful view of the neighbourhood and all its landmarks, including the steeple of the iconic Church of the Madonna della Difesa. It’s all just meters away from the home where De Risi lived with his family when they first emigrated from Italy. He was an 11-year-old boy when he made the trans-Atlantic journey with his family from Nola, a municipality of Naples. “I grew up in Little Italy, and as a businessman today, this neighbourhood still brings back lots of great memories,” De Risi recalls.

As he was growing up, De Risi knew he wanted to become a civil engineer. His career choice had the full support of his parents, especially his mother Anna Napolitano, who was always encouraging and proud of her son’s achievements.

The civil engineer is grateful to his parents and credits them for helping to inspire his success.

His mother made a living as a seamstress, and his father, Felice De Risi, was a carpenter who had worked as a furniture maker in Italy. Both parents had talent, creativity and success in their fields. “I believe I inherited these qualities as a child, from my parents,” says De Risi.

Upon graduating from Concordia University I wanted to have my own company and make my with an Engineering degree, he worked for several companies. However, he soon realized that he own decisions. I wanted to be directly involved wanted to have creative control over his projects, with my clients and resolve design problems. and by the age of 28, De Risi founded his consulting firm. “I wanted to have my own company and make my own decisions. I wanted to be directly involved with my clients and resolve design problems. I knew my company would be successful.”

De Risi founded TDR Experts-Conseils Inc., in 1984, in Montreal. He was responsbile for numerous projects and his work focused on comTony and Danio De Risi plex structural and civil installation. as builders on the O Cartier Condominium project, the firm’s expertise graduThe firm specializes in the conception and preparation of plans with specated to the next level: TDR Developments Inc., a new generation of builders that ifications for exclusive commercial, industrial, residential and institutional create projects they are both passionate about. “Location is of strategic imporprojects. In 1999, Alex Grabowski, an engineer who had worked for the compatance and once the right location is determined, we commit to one project at the ny since 1988, became a partner-associate. It was a successful partnership in time. This is where the passion, perfection and full dedication are applied. Un both private and public sectors. As De Risi points out, “Your success is based on progetto alla volta!” the people that surround you.”

Given that De Risi follows his heart, it’s no surprise that the first condoThe engineering firm has decades of experience working alongside minium project built by TDR Developments Inc., was Solario on Saint-Laurent builders such as Samcon, Rodimax, Melatti and Carbocan for the preparation Street, in his old neighbourhood of Little Italy. The units were sold rapidly and of plans and specifications for reinforced concrete, steel, wood, masonry and the initiative proved to be a successful first foray. The enterprise is now busy light steel structures. working on O Cartier, a 14-storey condo building in Laval near the Viau Bridge, De Risi and his team have completed countless projects, many of them corfeaturing many eco-friendly and environmentally sustainable features “We have nerstones of Montreal’s Italian community. These include the renovation and solar panelled walls to reduce the cost of energy in the building and electrical expansion of Santa Cabrini Hospital’s emergency wing, the expansion and plugs for electrical cars. We collect the rainwater and put it directly in the river,” restructuring of the Casa d’Italia, and the restoration of the Church of the says De Risi. “These are a few items among many other fantastic features.”

Madonna della Difesa, the very first church that De Risi saw when he first De Risi adds, “People today understand quality and that’s what they want.” arrived as a boy from Nola in 1967.

The civil engineer says he draws his work ethic from the Neapolitan spirit, in But his biggest source of pride are his children: Erika and Danio. De Risi addition to the Japanese and Korean cultures (De Risi is a fifth-degree black belt smiles from ear to ear when he describes his company as being a “family busiin taekwondo). “Whatever they do, they do with love, and that’s what I believe ness.” His son Danio, 29, is also a civil engineer and joined the company in 2012 in. Always do the best, because it’s important.” to work alongside his father. His modern concept of design, precision thinking, However, he only wished that his parents, and his loving sister Maria De marketing tools and his analysis of budgetary costs are his strong suits.

Risi, who have passed away, could have been present to witness and share his Today, this father and son partnership has drawn both engineers towards accomplishments. “I guess from the skies, they see it all!” the construction industry. As a result of their intense and gratifying experience 42

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LIVING ITALIAN STYLE

Go to panoramitalia.com and click on “Living Italian Style” to submit your profile!

Daniel Di Cintio

Josie Iuculano Nickname: Jo, Josina, Pippina Occupation: Business Coordinator and Yoga Educator Age: 29 Generation: Second Dad from: Cattolica Eraclea, Agrigento, Sicily Mom’s side from: Cattolica Eraclea, Agrigento, Sicily Raised in: Laval Speaks: English, French, Italian and Sicilian dialect Who do you speak Italian to?

My family and some friends, both in Canada and Italy Passion: The enchantment of live music, yoga, and exploring this beautiful world!

Goal in life: Being healthy and happy What’s your typical lunch?

Something fresh, like a salad with a wrap of roasted veggies and definitely some of my family’s Sicilian olive oil Your best dish: My pasta alla Norma Best Italian neighbourhood: Saint-Leonard Your favourite ItalianCanadian expression: “Fai bene e scordati, fai male e pensaci.”

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Photography by Daniele Tomelleri

Who is your role model?

My nonna Pina, the strongest person I know Most important family value: Integrity and unconditional love Do you identify as ItalianCanadian or CanadianItalian? Italian-Canadian What does Panoram Italia represent to you? It’s a uniting force in the community that creates a platform for our culture to shine.

Best memory growing up Italian-Canadian: Holidays with my amazing and huge family where tables are set in the kitchen, dining room, living room AND hallway!

Occupation: Professional musician, part owner of the show band SoulStation Orchestra, and student at McGill University Age: 22 Generation: Third Dad’s side from: Casacalenda, Campobasso, Molise Mom’s side from: Casacalenda, Campobasso, Molise Raised in: Rivière-des-Prairies Speaks: English and French

Who do you speak Italian to?

My grandparents Passion: My passion is to make people dance while playing different genres of music like soul, pop, disco and jazz.

Goal in life: My goal in life is to bring back live music at weddings, corporate events, and other parties like it once was.

Your best dish: My best dish is my tomato sauce with penne, no one can resist.

Your favourite ItalianCanadian expression: “T’arrange!”

Main difference between first generation and second/third: The older generation knew how to do everything from

construction to baking, cooking, making wine, clothes, and the list goes on!

Who is your role model? It’s always between my father and my grandfather.

Most important family value: Make sure to be there during the holidays. Always.

What does Panoram Italia represent to you? The first time I opened up Panoram Italia, it gave me the sense of community. I learned so much about how Italian immigrants contributed to Montreal.

Best memory growing up Italian-Canadian: Helping out my grandmother in her garden.

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Makeup by Jennifer Low

Location: Parasuco Jeans Inc. Head Office

Justin Piedimonte

Veronica Tamburro Occupation: Violinist, singer, music teacher, student at Concordia University Age: 23 Generation: Third Dad’s side from: Sepino and Baranello, Campobasso, Molise Mom’s side from: Baranello, Campobasso, Molise Raised in: Saint-Leonard and Notre-Dame-deGrace Speaks: Italian, English and French Who do you speak Italian to?

My nonni and my mom Passion: I have two great passions. One is to perform with my violin and voice. The other is to help children learn and enjoy playing classical music.

Goal in life: To continue performing music and to found my own music school.

Best Italian neighhourhood: Little Italy, because you can imagine how it once was in the past… and because of the Jean-Talon Market!

Main difference between first generation and second/third: The first generation, like my nonni, are the most resilient people I know. I continue to look to them for guidance in everything that I do.

LIVING ITALIAN STYLE

Your favourite Italian-Canadian expression: “Chi va piano, va sano e va lontano.”

Who is your role model? My nonna Lucia and my nonna Antonia. These two incredibly strong and kind women gave up so much so that my generation can live a life of opportunities.

What does Panoram Italia represent to you? It represents a way to participate and grow with the ever-changing Italian-Canadian community.

Best memory growing up Italian-Canadian: Spending every Saturday with my nonna by visiting the market and then going for violin lessons at Italmelodie.

Nickname: J Occupation: Drummer and Parts clerk Age: 27 Generation: Third Dad’s side from: Ripabottoni, Campobasso, Molise Mom’s side from: Carolei, Cosenza, Calabaria Raised in: Saint-Leonard Speaks: English, Italian and French Who do you speak Italian to?

I speak Italian to my grandfather, landlord, and sometimes clients at work.

Passion: Playing drums and writing music Goal in life: Touring the world and sharing my music with my band, The Chronicles Of Israfel What’s your typical lunch?

Soppressata, cheese, capocollo, mortadella panini Your best dish: My pizza all dressed with bacon Best Italian neighhourhood: Saint-Leonard Who is your role model?

Drummers I look up to that inspire me in my music career such as Joey Jordison, Travis Barker, Luke

Holland, Matt Halpern, Aaron Spears, and Neil Peart.

Most important family value: Being surrounded by the ones you love that help and stick by your side through the toughest times and never give up on you.

What does Panoram Italia represent to you? It represents the Italian culture and traditions that are still continuing today.

Best memory growing up Italian-Canadian: Going to my grandparents’ house every day after school to go practice on my drums, and having a nice meal prepared for me while talking to my grandparents about my day at school.

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FASHION

Puffed up Choosing the perfect winter jacket 3.

4.

5.

2.

1.

6.

By Alessia Sara Domanico

LEGEND 1. K-Way 2. Moncler 3. Moncler 4. Colmar 5. Quartz Co. 6. La Canadienne 7. Colmar

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inter coats are a must and while they can be a major investment for some and a seasonal splurge for others, they’ve become an undeniable commodity in the fashion industry. Montreal-based La Canadienne happens to be one of First Lady Sophie Trudeau’s personal faves. The 45-year-old company knows a thing or two about designing hot trends to protect you against the Canadian cold. Whether you opt for down-filled or shearling jackets, being bundled up has never been this stylish. The company prides itself on offering European-style footwear and accessories that are handcrafted in Canada using materials from Italy.

When it comes to Italy, its current heavy hitters include the brands K-Way and Moncler. K-Way was originally founded in France in the 1960s. Marco Boglione, founder of BasicNet SpA (holding company of the Kappa brand) was able to breathe new life into this classic, making it an overnight sensation first in Italy and now across the globe. Their reversible 2-in-1 coats with that signature retro zipper in mustard and burnt orange for men, women and children are a hit and they’ve branched out into accessories as well.

On the banks of Lake Como you’ll find the king of winter coat couture: Moncler’s Chairman and CEO Remo Ruffini, who is basking in commercial glory. Moncler is another French story turned Italian, which despite a hefty price tag, has shoppers clambering to get a piece of the action. Their sculpted, ultra-lux coats are the stuff winter romps are made of, perfect for a VIP ski vacation or stepping out downtown for some mulled wine.

Sporty, functional and chic, the high-end Peuterey and its more affordable sibling Geospirit, owned by G&P Net SpA based in Tuscany, is also a firm favourite known for both its lightweight puffer jacket models and slim mixed wool Montgomery coats.

If it were a popularity contest then Colmar would most likely win out amongst the Italians. You can’t walk down a street without running into one of their superlight down jackets with their unmistakeable circular red badge on the sleeve. They’ve been around since 1923 and are still going strong.

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Petros Tavern WESTMOUNT fresh Greek Cuisine

BRING YOUR OWN WINE

RECEPTION ROOMS AVAILABLE Open

December

1st

LE PETROS GRIFFINTOWN

PETROS TAVERNA WESTMOUNT

1539 Notre-Dame West • Montreal H3C 1L2 514 935-8500 www.restaurantpetros.ca Open Tuesday to Sunday

4785 Sherbrooke West • Montreal H3Z 1G5 514 935-8500 www.restaurantpetros.ca Open Monday to Sunday

LA TRATTORIA (GRIFFINTOWN) 1551 Notre Dame West • Montreal H3C 1L2 • 514 935-5050 • www.latrattoria.ca • Open Tuesday to Sunday

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DESIGN

Light It Up The season’s latest lighting trends — direct from Italy

Artemide Alphabet of Light

By Alessia Sara Domanico

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hether you’ve got a new home, a renovation or a simple refresh in the works, don’t leave the lighting decisions for last. Light installations can do wonders to enhance your space in ways that physical furniture and space cannot do alone. We’ve perused the latest lighting works from Italian heavy hitters Artemide, Flou and Oluce and picked out a few key styles to “illuminate” you for your next interior project.

In terms of creative liberties, Artemide led the way during the

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Artemide Ameluna

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DESIGN

Oluce atollo

Flou SOFTWING poltrona

world-famous Milan Design Week, during which designers and creatives flock to Italy’s fashion capital each year to see the latest and greatest new interior design trends. This year, Artemide showcased everything from giant lit up words to clusters of tiny colourful spotlights, teaming up with over a dozen creative partners including carmaker Mercedes Benz and veteran industrial designer Ross Lovegrove to bring some provocative new styles to the forefront.

Artemide’s patented Ameluna design in collaboration with Mercedes Benz uses an innovative optoelectronic system that is integrated into a transparent frame. This is wrapped up by an aluminum band welded with the optics to support the LED light strip. The transparent body allows the light to be both directly and partially deflected. Chlorophilia 2 is the continuation of a collaboration with Ross Lovegrove that takes his signature approach to organic and fluid forms and uses them to create a light suspension appliance that, when switched on, unveils a contrast of delicate shades of light interacting with space. The suspended central body emits indirect light filtered and refracted by three clear surfaces, whose natural shape recalls the leaves of a plant.

Flou is another design darling. It was founded in 1978 by Sicilian entrepreneur Rosario Messina and is sold through a number of independent retailers in Ontario and Quebec. Flou has arguably made its mark in lighting by creating collections that pair up perfectly with its furniture line. One particular design from Flou’s new Softwing collection grabbed our attention: the futuristic floor and table lamps that use bronzed or graphite colour metal together with a very particular large transparent smoked or bronzed LED glass ball. There is no need to fiddle with knobs to switch on the lamp; just stroke it gently with your finger

MONTREAL 4881 Boul. St-Laurent 514.849.8133

Flou

or hand and let there be light! We’re also big fans of Flou’s mirror rimmed lights that would be a dream to finish off any hallway entrance.

Oluce, Italy’s oldest lighting design firm still in existence, continues to re-propose its iconic Atollo table lamps, which have become a cult piece in the world of interior design. This geometric table lamp gives off both direct and diffused light, is made of opaline blown Murano glass and comes with a dimmer. Another style that captured our fancy is Oluce’s Pin Stripe collection that recalls men’s tailoring, effectively bringing together two design greats from Italy. As described by Oluce’s representative, “Pin Stripe was created to be a family of Haute Joaillerie, where what counts is the essentiality of the design together with the sophistication of its finishes and materials.

The black and white ‘pinstriped’ glass-like material in men’s suits is supported like a diamond by its setting.”

LAVAL 1750 Boul. Le Corbusier 450.934.1590

Kitchens made in Italy with love! fellinidesigns.com PANORAMITALIA.COM

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Congratulations to our Newlyweds 2016

NEWLYWEDS

Amanda Sifoni & Angelo Canale September 24, 2016

Stephanie Mignacca & Francesco Ferrigno August 6, 2016

Vanessa Capozi & Gerardo Tummillo October 29, 2016

Anastasia Kliamenakis & Daniel Pendenza September 3, 2016

Clorinda Carmelina Antonacci Melanie Siciliano & Calogero Dimora & Michael Richard Germano June 4, 2016 October 8, 2016

Jennifer Ciricillo & Michael Lo Verso September 24, 2016

Marlina Maddalena & Jonathan Viveiros July 30, 2016

Jennifer Sacco & Michael Di Criscio July 9, 2016

Tessia Lauren Carosella & Giuliano Murro June 18, 2016

W W W. L E S T M A RT I N . C O M

1 4 0 0 M A U R I C E G A U V I N , L AVA L Q C , H 7 S 2 P 1 50

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TEL. 450.902.3000

Brittany Mendes & Peter Mignacca May 21, 2016

Christina Souliere & Carlo Gagliardi September 17, 2016

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Auguri agli Sposi Novelli 2016

NEWLYWEDS

Melissa De Marco & Alec Kostanian April 23, 2016

Vanessa Esposito & Marcello Ieropoli October 8, 2016

Gabrielle Colagrosso & Luigi Nudi September 17, 2016

Katarina Pranke & Anthony De Carvalho June 25, 2016

Maria Pace & Angelo Ferrara October 1, 2016

Alexandra Greco & Fabiano Pandozzi July 11, 2015

Rachel Clare Feldman & Carmine Niro August 13, 2016

Juliana D'Orso & Luciano Rossi May 28, 2016

Lisa Oliva & Dany Graziano September 27, 2016

Jennifer Santone & Riccardo Raso August 6, 2016

Amanda Di Zazzo & Gino Di Marco October 1, 2016

Jennifer Tomeo & Anthony Marsillo October 8, 2016

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NEWLYWEDS

Kayla Giacomodonato & Peter Malynowsky October 1, 2016

Angelina Colombo & Peter Iacovozzi June 4, 2016

Pamela Lo Mascolo & Mathew Iannelli July 2, 2016

Vanessa Tana & Salvatore Cirillo November 14, 2015

Tamara Ercole & Gennarino Amorosa May 28, 2016

Dina Rossi & Emanuel Da Silva June 4, 2016

Amanda Chilelli & Carlo Saggese September 3, 2016

Tanny Zanth Rocco & Michele Rocco August 20, 2016

Vanessa Zappitelli & Michael Maggiore October 8, 2016

Lina Maiolo & Stefano Giliati June 18, 2016

Marilyn Damato & Michael Colombo May 14, 2016

Stephanie Lopraino & Andre Junior Lyristis August 13, 2016

Melissa Dimitriadis & Alessandro Parrino August 20, 2016

Lisa Mazzoni & Joey Viviani July 2, 2016

Marta Ruivo & Anthony Pedicelli October 1, 2016

Elizabeth D'Amico & Daniel Spiridigliozzi September 17, 2016

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Vanessa Marie Pietracupa & Maxime Proulx October 8, 2016

Vanessa Rizzo Bourbonnais & Claudio Panetta June 11, 2016

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NEWLYWEDS

Rosa Marra & Liborio Bobby Iuculano September 10, 2016

Erin Cronin & Jonathan Nardi October 8, 2016

Kelly Garcia & Jason Tedeschi October 8, 2016

Claudia Musto & Matthew Coloccia June 18, 2016

Claudia Sofia & Michel Sawan July 9, 2016

Letizia Brizzi & Gennarino Longobardi September 24, 2016

Lina & Stefano Gattuso January 18, 2016

Melissa Mastrangelo & Michelangelo Diodati August 27, 2016

Anna Alvaro & Joey Sabbatino October 22, 2016

Anissia Greco & Joey Sacco October 29, 2016

Miranda Serrecchia & Agostino Stricagnoli September 3, 2016

Sonia Romano & Bruno Morabito September 10, 2016

Natasha Sandra Ingold & Alex Painchaud O'Dowd September 17, 2016

Cristina Zilic & Davide De Rose September 10, 2016

Paraskevi & Riccardo Virone July 30, 2016

Elizabeth Caputo & Massimo Gizzi October 3, 2015

Shannae Donaldson & Michael Nitti September 2, 2016

Adriana Dessi & Michael Federico July 16, 2016

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Photo by D. Gubert

UMBRIA

A look at the plain surrounding the charming mountain-top village of Castelluccio

Spectacular Umbria En route vers l’Ombrie

Umbria spettacolare

By Sarah Mastroianni

Exploring the green heart of Italy

À la découverte du cœur vert de l’Italie

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vec ses collines verdoyantes, ses imposantes montagnes et ses lacs paisibles, l’Ombrie propose un vaste éventail de paysages.

L’histoire de la région ainsi que ses villages pittoresques, sa succulente gastronomie et ses nombreuses fêtes traditionnelles en offrent un portrait tout aussi riche. Bien que ce soit la seule région d’Italie à n’avoir ni frontière internationale ni littoral, l’Ombrie, communément présentée comme le « cœur vert de l’Italie », parvient pourtant à tout coup à gagner les cœurs de ceux qui la visitent.

David Tordi, guide touristique et copropriétaire de Teseotur et d’Orvietoviva, parle de sa région avec enthousiasme : « L’Ombrie est un endroit idéal pour ceux qui souhaitent explorer la nature tout en ayant l’assurance de pouvoir séjourner dans un endroit paisible et confortable. » En août dernier, toutefois, la calme existence de la région a été secouée par un tremblement de terre qui a frappé tout le centre du pays. Alors que l’Ombrie a été relativement épargnée, près de 300 personnes ont perdues la vie lors du séisme dans les régions voisines du Lazio et des Marches. « Ce furent des moments de panique qui nous

ich with rolling verdant hills, imposing mountains and serene lakes, Umbria’s countryside does not disappoint. Neither does its long history, picturesque towns, culinary delights or traditional festivals. And although it’s the only region in Italy without any coastline or international borders, Umbria’s reputation for being the “green heart of Italy” has certainly secured it a spot in the hearts of those who visit.

According to David Tordi, an Umbrian tour guide and co-owner at Teseotur and Orvietoviva, “Umbria is a perfect place for people who want to explore but also enjoy relaxing.”

But this past August, Umbria’s quiet existence was shaken by the earthquake that rocked central Italy. While Umbria remained largely unscathed, the earthquake caused the deaths of nearly 300 people and injured countless more in the neighbouring regions of Lazio and Le Marche. “Those were moments of panic, where you do not know what do to and most of all you feel completely powerless,” Tordi says. “The whole community here was in shock for many days and daily life wasn’t functioning the right way.”

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Alla scoperta del cuore verde d’Italia

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icca di verdi colline ondeggianti, di montagne imponenti e placidi laghi, la campagna umbra non delude. Né lo fanno la sua storia, le suggestive cittadine, le prelibatezze culinarie o i festival tradizionali. E per quanto sia l’unica regione d’Italia che non si trova ai confini politici o marittimi, la reputazione dell’Umbria di essere il “cuore verde d’Italia” le garantisce di certo un posticino nel cuore di coloro che la visitano.

Secondo David Tordi, guida turistica umbra e comproprietario della Teseotour e di Orvietoviva: “L’Umbria è il luogo ideale per coloro che amano esplorare ma anche rilassarsi.”

Ma lo scorso agosto, l’esistenza pacifica dell’Umbria è stata scossa dal terremoto che ha fatto tremare l’Italia centrale. Mentre l’Umbria è pressoché rimasta intatta, quel terremoto ha causato la morte di quasi 300 persone e numerosi feriti nelle regioni vicine di Lazio e Marche.

“Sono stati momenti di panico, di quelli in cui non sai cosa fare e soprattutto di quelli in cui ti senti completamente impotente,” dice Tordi. “L’intera comunità locale è rimasta scioccata per giorni e nel quotidiano le cose non funzionavano più come di consueto.”

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UMBRIA

“ Assisi

Photo by Alfio Giannotti

“

Umbria is a perfect place for people who want to explore but also enjoy relaxing.

ont pris au dépourvu et par rapport auxquels on s’est senti complètement impuissant », explique Tordi. « L’ensemble de la communauté a été sous le choc pendant plusieurs jours, ce qui a affecté la vie quotidienne de tout le monde ».

Puis, alors que l’Italie s’organisait pour reconstruire les zones les plus touchées, Norcia a été secouée de plus belle, subissant cette fois-ci des dommages à son hôtel de ville et à la basilique SaintBenoît.

Alors que Norcia panse ses plaies, la région de l’Ombrie s’affiche comme un parfait exemple de persévérance et de solidarité. La région demeure encore plus que jamais un des trésors cachés de l’Italie. Bien qu’il s’agisse d’une région relativement petite, composée de deux provinces seulement, la variété qu’on y trouve au chapitre de la nourriture, des dialectes et des traditions y est absolument remarquable.

La longue et riche histoire de l’Ombrie est à l’origine de ses nombreuses et ravissantes villes et bourgades. « Les Ombriens sont très fiers de leur héritage, qui remonte à l’époque préromaine », explique Tordi.

Depuis les premières civilisations des Umbri, qui puisent leurs racines au IIe siècle avant notre ère et qui donnèrent leur nom à la région, en passant par les Étrusques, puis les Romains, l’histoire de l’Ombrie foisonne d’influences de toutes sortes.

Après la chute de l’Empire romain, l’Ombrie a longtemps été sous la domination de l’Église catholique, puis des puissantes familles de la région.

Lors de la Seconde Guerre mondiale, elle était le cœur d’activités partisanes et fut ainsi l’objet de nombreux bombardements.

Tordi, qui connaît l’Ombrie comme le fond de sa poche, suggère de découvrir la région en com-

Poi, il 30 ottobre, la città di Norcia è stata colpita da un terremoto che ne ha danneggiato le antiche mura ed ha raso al suolo la Basilica di San Benedetto, costruita sul luogo di nascita del santo nonché padre del monachesimo.

Mentre Norcia è intenta a guarire e dà il via alla ricostruzione, la regione umbra resiste quale esempio eccezionale di perseveranza e solidarietà.

E rimane, con orgoglio come sempre, una delle gemme meno visitate d’Italia. Sebbene rappresenti una regione piuttosto piccola con le sue due sole province, la varietà di cibi, di dialetti e di tradizioni è notevole.

“Gli umbri sono inoltre molto fieri del proprio lascito, da ricondurre a prima dell’epoca romana” spiega Tordi.

Dalla prima civiltà degli Umbri – risalente al II millennio a.C. e dalla quale deriva il nome Umbria – fino agli Etruschi e successivamente ai Romani, quella dell’Umbria è una storia lunga e illustre.

Facendo buon uso della propria competenza come guida, Tordi suggerisce ai turisti che visitano la regione in primavera di non perdersi la cittadina di Castelluccio di Norcia. Ogni anno da maggio a giugno, la cittadina riprende vitalità con migliaia di fiori di diverse varietà.

Per gli appassionati di storia, c’è l’affascinante città medievale di Gubbio, nota per le sue ceramiche e per la sua Corsa dei Ceri – una corsa con i ceri per le vie della città.

Dirigendovi a sud, visitate Perugia, capoluogo della regione e sede di due università – l’Università di Perugia e l’Università per Stranieri di Perugia – nonché luogo di nascita degli emblematici Baci Perugina.

Successivamente, proseguite in direzione di Assisi, patrimonio mondiale dell’UNESCO e città

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L’Ombrie est un endroit idéal pour ceux qui souhaitent explorer la nature tout en ayant l’assurance de pouvoir séjourner dans un endroit paisible et confortable.

«

Then, on October 30, the town of Norcia was hit by an earthquake that damaged the town hall and levelled the Basilica of St. Benedict, built atop the birthplace of the saint and father of monasticism.

As Norcia heals and begins to rebuild, the region of Umbria stands as a shining example of perseverance and solidarity.

And it remains, as proudly as ever, one of Italy’s less-travelled gems. Although it’s a relatively small region made up of only two provinces, the variety of foods, dialects and traditions is remarkable. “The Umbrians are also very proud of their heritage, which dates back way before the Roman times,” explains Tordi.

From the initial civilizations of the Umbri – which date back to the second millennium BC and from which Umbria takes it name, to the Etruscans, and then the Romans – the history of Umbria is long and distinguished.

Putting his tour guide expertise to good use, Tordi points out that visitors travelling to the region in the spring should not miss the town of Castelluccio di Norcia. Each year from May to June, the town comes to life with thousands of flowers of different varieties.

For history buffs, there’s the charming medieval town of Gubbio, known for its ceramics and its Corsa dei Ceri – a historic candle race through the streets.

Heading south, visit Perugia, the capital city of the region and home to two universities: the Università degli Studi di Perugia and the Università per Stranieri di Perugia. It’s also the birthplace of the iconic Baci Perugina chocolate.

Next, follow the road to Assisi, a UNESCO

Perugia

mençant son parcours au nord dans la localité de Gubbio, connue pour ses céramiques et sa Corsa dei ceri, une course aux chandelles historique dans les rues de la ville. Étape suivante, direction sud : Pérouse, la capitale de la région, qui accueille deux universités, l’Università degli Studi di Perugia et l’Università per Stranieri di Perugia. C’est aussi l’endroit où sont nés les fameux chocolats Baci Perugina.

On poursuit ensuite son périple vers Assise, inscrite à la liste du patrimoine mondial de l’UNESCO et lieu de naissance de saint François d’Assise. Attardez-vous devant l’impressionnante basilique de Saint-François et ne vous faites pas prier pour apprécier les paysages environnants du haut des nombreux belvédères de la ville.

natale di San Francesco d’Assisi. Visitate la splendida Basilica Papale di San Francesco ed ammirate il paesaggio circostante dai diversi punti di osservazione della città.

Orvieto, nota per il suo vino bianco e per il duomo in stile gotico, è un’altra tappa obbligata di qualunque itinerario umbro. Ospita anche le edizioni invernali dell’Umbria Jazz Festival e dell’Umbria Folk Festival.

Lasciarsi assorbire dal panorama, far proprio il paesaggio e fare un salto a un paio di festival sono tutti modi eccellenti per conoscere la regione, ma per poter vivere appieno l’Umbria, bisogna mangiare.

“Gli italiani, in genere, credono fermamente che mangiar bene voglia dire viver bene,” spiega Tordi, e per questo motivo: “Gli umbri “approfittano” di fes-

Photo by Giancarlo Belfiore

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À ne point manquer : Norcia, patrie de saint Benoît, produit parmi les meilleurs saucissons qui soient. Non loin, Castelluccio di Norcia tire sa réputation de son Infiorita, la période de floraison d’une vaste variété de fleurs colorées qui s’étend de mai à juillet dans les campagnes avoisinant la ville.

Orvieto, réputée pour ses vins blancs et sa cathédrale de style gothique, demeure une halte à ne pas manquer lors d’un séjour en Ombrie. La ville accueille aussi l’édition hivernale du festival Umbria Jazz ainsi que le Umbria Folk Festival.

L’expérience ombrienne ne serait pas complète si on ne s’attardait pas à son exceptionnelle gastronomie. « Les Italiens croient dur comme fer que manger est un art de vivre », explique Tordi, et c’est la raison pour laquelle, poursuit-il, « les Ombriens n’hésitent pas à se gâter lors de festivités culinaires comme celles du Corpus Domini, originellement une fête religieuse qui célèbre aujourd’hui à la fois musique et cuisine. » Tordi renchérit en affirmant que « si un Italien mange un mauvais repas, cela gâche assurément sa journée ».

Grâce à une abondance de produits du terroir – raisins, olives, épeautre, sanglier, truffes, etc. –, il s’avère difficile de mal manger en Ombrie. Pour une immersion culinaire des plus authentique, Tordi suggère de goûter aux soupes et aux plats à base de lapin et de sanglier de la région ainsi qu’à l’incontournable torta al testo, un pain traditionnel qui s’apparente à la focaccia. Étant donné ses paysages et tout ce qu’elle a à offrir sur les plans historique, artistique, culinaire et culturel, il n’est pas surprenant que l’Ombrie soit une destination prisée à la fois par les Italiens et par les étrangers.

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L’Umbria è il luogo ideale per coloro che amano esplorare ma anche rilassarsi.

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World Heritage site and the birthplace of St. Francis of Assisi. Visit the impressive Basilica Papale di San Francesco d’Assisi and admire the surrounding countryside from different viewpoints throughout the city.

Orvieto, known for its white wine and Gothicstyle Duomo, is another not-to-be-missed stop on any Umbrian itinerary. It also hosts the winter editions of the Umbria Jazz Festival and the Umbria Folk Festival.

Drinking in the scenery, devouring the sights and stopping in at a festival or two are all good ways to learn about the region, but in order to fully live an Umbrian experience, you must eat.

“Italians in general firmly believe that eating well equals living well,” explains Tordi, and because of this, “Umbrians use an official festivity or event to have another wonderful party with incredible food and drinks.”

He cites Orvieto’s Corpus Domini celebration as an example of an initially religious festival whose focus expands to include music and cuisine. “If an Italian eats a bad meal,” says Tordi, “that would be a bad day for sure.”

Thanks to its abundance of locally grown or produced grapes, olives, farro, cinghiale or tartufo, it would be hard to eat a bad meal in Umbria. For a real taste of local specialties, Tordi suggests sampling the region’s soups, rabbit and wild boar dishes, as well as the torta al testo, which he describes as a “special type of focaccia.”

With so much on offer – history, art, nature, food, wine and cultural events – it’s no mystery why Umbria is an attractive destination for Italians and tourists alike.

UMBRIA

tività o eventi ufficiali per organizzare una bella festa a base di bevande ed ottimo cibo.”

Cita la festa del Corpus Domini di Orvieto quale esempio di festività, originariamente religiosa, il cui fulcro si estende fino a includere musica e cucina. “Se un italiano non è soddisfatto di un pasto,” spiega Tordi, “di certo ciò gli manda a monte l’intera giornata.”

Data l’abbondanza di uva, olive, farro, tartufo e cinghiali prodotti o allevati in loco, è poco probabile mangiare un pasto pessimo in Umbria. Per avere un assaggio reale delle specialità locali, Tordi suggerisce di assaporare le zuppe regionali, il coniglio e i piatti a base di cinghiale, così come la “torta al testo”, che descrive come “un tipo speciale di focaccia.”

Con un’offerta così ampia – storia, arte, natura, cibo, vino ed eventi culturali – non è un mistero riuscire a capire perché l’Umbria rappresenti una destinazione seducente sia per gli italiani che per gli stranieri.

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Tasting Umbria Photography by Marianna Santoni 2016

Strangozzi al tartufo nero

Discovering the region’s culinary gems

By Paolo Patrito

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mbrian cuisine, as with almost every Italian region, uses quality raw materials to create simple yet flavourful recipes. The region’s farming tradition favours dishes based around vegetables, grains, pulses, game, salami, beef, veal, mutton, lamb, and predominately sheep’s cheese, given the prevalence of hills in the Umbrian landscape. Amongst the array of excellent produce, there are a few items not to be missed: extra-virgin olive oil made from Umbrian DOP olives, some of the best in Italy; Prosciutto di Norcia IGP, a highly prized meat that originates in Umbria; Monteleone di Spoleto DOP spelt flour; Castelluccio di Norcia IGP lentils, that grow on the karst plateaus in Monti Sibillini National Park; and finally, black truffle from Norcia, the highlight of many dishes due to its characteristic scent.

Antipasto misto umbro The Umbrian antipasto misto is a traditional appetizer that comprises a variety of foods of which the region is justifiably proud. It often includes bruschetta, crostini (with chicken liver, for example), and cheese (pecorino, ricotta, caciotta). The highlight, however, is most certainly the cured meats – a centuries-old tradition in Norcia – particularly Prosciutto di Norcia IGP (always cut by hand), pork, Salame Corallina, coppa (air-cured pork meat), capicollo, wild boar sausage, and finally, the distinctive coglinioni di mulo.

Strangozzi al tartufo nero Strangozzi, also known as stringozzi or ciriole depending on the area of origin, is a type of rectangular fresh pasta, made from wheat, durum or spelt flour and without the use of eggs. Typical of the Spoleto area, strangozzi is prepared all over Umbria and paired with a variety of sauces. An excellent dish is strangozzi with black truffle from Norcia, one of the most prized varieties of the famous tuber.

Imbrecciata Spelt is the oldest grain cultivated by man, used since the Neolithic times.

In Umbria, it is included in various different recipes accompanied by other grains and pulses, which have always been at the heart of rural cuisine. Imbrecciata is typical of the Gubbio area and combines many Umbrian grains and pulses, as well as different types of beans and chickpeas. It also includes some nearly extinct pulses like roveja and cicerchia, all flavoured with extra-virgin olive oil, ham rind and broth.

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Piccione ripieno alla umbra Particularly popular in the province of Perugia, this stuffed pigeon recipe uses a whole wild pigeon. The meat is stuffed with a paste made from stale bread, milk, sausage, ham, eggs, oil, grated cheese, garlic, parsley and spices. It is then cooked on a spit, preferably over a wooden fireplace.

Perugina Chocolate Umbria and chocolate are synonymous, thanks to the fact that the region is home to the Perugina brand that created Baci, the iconic hazelnut chocolate containing a love note to add to the special experience. “There’s love and emotion behind a Baci, and so much history,” says Mike Cecere, co-owner of European Distributors. “People around the world recognize Perugina as a prestigious Italian brand.”

And while Baci are still a favourite for chocolate lovers around the world, Perugina has introduced a 70 percent dark chocolate that is also enjoying sweet success. “It’s doing very well,” says Cecere, pointing out that the high rate of dark chocolate appeals to health-conscious modern consumers. “70 percent dark chocolate is very healthy,” he says. “It’s a powerful source of anti-oxidants.”

Indeed, the nutritious aspect of dark chocolate has gained lots of traction in the past decade from the scientific and medical worlds confirming that cioccolato fondente has many health benefits from reducing cholesterol to improving circulation.

And while the holidays are the season for all things chocolate, Cecere says the treat shouldn’t be limited to a few days out of the year.

“You can enjoy Perugina 70 percent dark chocolate 12 months a year.

It’s delicious, healthy and the Perugina brand is world-famous.”

Parmigiana di gobbi Cardoon is a vegetable that grows in winter, similar in shape to a curved celery and belonging to the same family as the artichoke. This vegetable is used to prepare a tasty recipe that can be served as a side dish or a main course, particularly in the Assisi area. In parmigiana di gobbi, the thistle leaves of the cardoon are boiled and fried in batter, then cut into strips and arranged in layers in a pan, alternating between cheese and meat ragù. It is then baked in the oven.

Panpepato Panpepato is a typical dessert from the Terni area, prepared – according to tradition – from December 8, the Solemnity of the Immaculate Conception. It is enjoyed over the Christmas period and in the first few months of the New Year, as it can be conserved for a long period of time. The main ingredients of this medieval dessert are dried and candied fruit and spices mixed with flour and cocoa, baked in an oven (preferably wooden) in a round tin.

Sagrantino di Montefalco DOCG This DOCG wine is produced exclusively in the Montefalco area and some neighbouring towns from 100% Sagrantino grapes. The wine has a good content of alcohol (minimum 13 per cent) an intense ruby red colour, a delicate aroma with hints of blackberry bramble, and a dry yet harmonious flavour.

Before being consumed, it must age for 30 months, at least 12 of which should be in wooden barrels. It pairs particularly well with roasted red meats, game and aged cheeses, and generally with hardy meat-based dishes.

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A Spiritual Journey Assisi and Cascia are home to two of Italy’s beloved saints

By Nora Fahmi

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Assisi, home of St. Francis Perched on a hilltop, the enchanting town of Assisi, listed as a UNESCO World Heritage Site, is the birthplace of one of Italy’s patron saints, St. Francis (the other is St. Catherine of Siena who was born in Siena, Tuscany). Assisi offers a myriad of reasons to be included in an Umbrian itinerary: spectacular views from many different points, the elegant Basilica of Santa Chiara and the Roman Temple of Minerva on Piazza del Comune, to name a few.

Ultimately, the main reason to head to Assisi is all things St. Francis, especially the basilica named after him. Born into a wealthy family in 1181, St. Francis lived a privileged life until his year-long imprisonment during the war against Perugia in 1202. Following that episode, he undertook a path towards a life of poverty, and with time, gained enough followers to form the Franciscan Order. He was canonized two years after his death in 1228.

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Photo by Alfio Giannotti

very corner of Umbria offers its share of magic and beauty; some towns are known for their medieval architecture, while others are acclaimed for their breathtaking landscapes, culinary wonders and churches. The towns of Assisi and Cascia, almost untouched by time, continue to captivate visitors from all corners of the world. In addition to their historic importance, they are often the starting points of a great spiritual journey.

St. Francis Basilica, Assisi

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Through Umbria “The best way to fully appreciate the town’s special atmosphere is by exploring the little streets and alleyways before arriving to what I think is a true masterpiece: the St. Francis Basilica,” says Nila Halun, passionate sommelier and owner of Bibenda Assisi Wine Bar. “Believers and non-believers all have their reasons to fall in love with this basilica.”

She also points out another magical place in the town – the quaint Via Nepis, once a place of meditation for St. Francis and the Franciscan friars.

“Some say that their presence here is almost palpable,” Halun says.

Cascia, hometown of St. Rita High up in the mountainous southeast portion of Umbria, a little treasure can be found: Cascia. With just over 3,000 inhabitants, a slow pace of life, charm and friendliness characterize the place. Given its elevated position, it has no shortage of breathtakingly picturesque views. But Cascia is famous all over the world for being the birthplace of St. Rita.

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Photo courtesy of Fondazione Santa Rita da Cascia onlus

Christmas in Assisi St. Francis is credited for creating the first known presepio (nativity scene) in Greccio, south of Assisi, in 1220. It’s no surprise that Assisi becomes all lights and colours during the month of December with nativity scenes popping up in every nook and cranny. Merchants display their presepe in their windows; churches present their own as well. The essence of Christmas is truly captured with the life-size terracotta figures just outside of the St. Francis Basilica. Another not-to-miss event is the yearly exhibition of nativity scenes from around the world, which is organized by Porziuncola (a small church within the Basilica of Saint Mary of the Angels). December is also the time for Christmas markets, where artists, artisans and farmers of the region promote their products. The biggest markets are held in the squares of Piazza del Comune and Piazza Santa Chiara.

“Cascia is a purely religious destination, a place where people come specifically to admire the Basilica and Monastery of St. Rita,” says Paolo Sperini of Guide in Umbria, a sightseeing tour agency.

St. Rita’s modest life, first as an abused young wife and later as an Augustinian nun, spans from 1381 till 1457. She is known as the “Saint of the Impossible,” due to the tremendous family and marital challenges she overcame, as well as the extreme difficulty she faced in being accepted in the convent after her husband’s violent assassination. Canonized centuries after her death, in 1900, St. Rita remains the patron saint of marriage difficulties and abuse victims. Today, the beautiful Basilica of Cascia houses the St. Rita shrine, one of the most visited in Italy.

There lies her preserved body, which remains intact throughout the centuries.

Following Cascia, Sperini says another mandatory stop on the Umbrian pilgrimage route is the nearby village of Roccaporena, the beloved saint’s birthplace. At Roccaporena stands the Sanctuary of St. Rita that can be visited throughout the year. Visitors are also welcome in the house in The Basilica and Monastery of St. Rita, Cascia which she was born.

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Oh Christmas Tree, Photo courtesy of the Municipality of Gubbio

Gubbio’s Christmas tree is outlined in coloured lights on the Monte Ingino, reaching up the slope of the mountain over a distance of 750 metres and covering an area of 30 square kilometres.

Small town of Gubbio boasts biggest in the world

By Beatrice Fantoni

T

rees grow and change with time, but a particular Christmas tree in Gubbio has remained largely the same while the tourism industry around it has done the growing. Since 1981, this small town in the province of Perugia, Umbria, has celebrated the holiday season with a giant Christmas tree, outlined in coloured lights. Located on the Monte Ingino, the

tree reaches up the slope of the mountain over a distance of 750 metres and covers an area of 30 square kilometres. “It’s a real challenge to make it happen. It requires a real commitment,” says Lucio Costantini, the president of the committee of volunteers who set up, take down and maintain the tree equipment each year.

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Oh Christmas Tree The star alone is 1,000 square metres, explains Costantini, an engineer – and the town’s – profile. “In the last three or four years there’s been a true tourist by day who started out as a volunteer himself about six years ago. season,” says Oderisi Nello Fiorucci, who is responsible for marketing According to the committee’s website, about 200 lights make up the shape and tourism for the municipality of Gubbio. “It’s tied uniquely to the tree.” of the star, another 260 lights are strung up to draw the outline of the tree, and While Gubbio has a healthy tourist economy in the warmer months 270 more lights form the decorations. The volunteers lay 8,500 metres of cables attracting tourists to its medieval sites and countryside, Christmas was a dead to connect the lights up the mountain. season tourism-wise until, slowly, the giant tree The initiative is entirely non-profit, selfstarted drawing people to the city, he says.

In 1991, the Gubbio Christmas sustaining and volunteer-run. In 1991, it set the Holiday visitors hail primarily from Rome, Guinness World Record for world’s tallest Naples and Milan, Fiorucci says, but Gubbio tree set the Guinness World Christmas tree. also saw a notable increase in foreign tourists Record for world’s tallest Over the years, the tree has kept largely the last Christmas.

Christmas tree. same footprint, Costantini says, but updated In all, there were roughly 25 per cent more equipment and the addition of more coloured visitors over the holiday period spanning lights are among the changes introduced over the decades.

December 2015 and January 2016 compared to the same time the previous year, In fact, part of the electricity used to light the tree over the season (an Fiorucci says. estimated 35 kW) is now generated from photovoltaic cells installed on the Over time, the town and local businesses have launched wintertime roof of the committee’s headquarters. activities to coincide with the tree’s season, including concerts, presepe The tree is lit each December 7 with the help of a community leader or displays, a skating rink in Piazza Grande, Christmas markets and children’s dignitary, and remains lit until at least the Epiphany. activities. “Every year there’s an added project,” he says. For example, for In the past, dignitaries such as Pope Francis and Italy’s President Giorgio 2016, the new attraction is a Ferris wheel with a view of the mountain and Napolitano have “flipped the switch” remotely with the help of a tablet computer. the tree.

But preparations begin three months before that, Costantini says.

The bed and breakfasts that used to shut down for the winter season are A group of about 50 volunteers spanning 18 to 84 years old work away at it staying open thanks to demand, Fiorucci points out. every Sunday, he says, and even after the tree is lit, they’re the ones who make There’s no shortage of support to keep the tree tradition alive after so repairs and change light bulbs. The group estimates about 1,900 hours of work go many years, Costantini says. For him, it’s about the children, some of whom into it each year. Once the season ends, the cables, bulbs and related equipment are have grown up celebrating the holidays at the foot of the giant tree and who stored in a warehouse where repairs can be made before the next lighting. are sad to see the lights go out every January.

The word has spread about the massive decoration, Costantini says, especially “We dedicate ourselves to it for them as well,” he says. “To deprive them in recent years thanks to social media, which makes it very easy to raise the tree’s of this joy isn’t right.”

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Gubbio

Giulia Verticchio

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opo la seconda guerra mondiale, la gran parte degli emigranti umbri si diresse verso la Francia, il Lussemburgo e la Svizzera, ma modesti flussi emigratori si indirizzarono anche verso l'America meridionale, l’Australia e il Canada.

E così, dal “Cuore Verde d’Italia” alla “Belle Province”, a Montreal si contano circa 320 umbri, pochi, ma molto uniti e affiatati con un forte attaccamento affettivo e solidale. La maggior parte è originaria di Gubbio, ma ci sono anche famiglie con radici a Terni, Foligno, Spello, Gualdo Tadino, dove si trova il Museo Regionale dell’Emigrazione Pietro Conti.

Espressione della volontà di condividere tempo e valori è l’Associazione Regionale Umbra di Montreal, fondata da Mario Bottausci nel 1983 e oggi pre-

sieduta dall’Avvocato Katia Sebastiani.

Loredana Bacchi, Vice-Presidente dell’Associazione, è molto coinvolta nella Comunità italo-canadese.

La famiglia di Bacchi è originaria di Assisi. Suo padre Alviero prima si era diretto verso la Francia e si era specializzato nel montaggio di gru. In Francia sono nate Loredana e sua sorella Leonora. In seguito, dal Québec si reclutava manodopera per le costruzioni e le infrastrutture e dalla Francia la famiglia si è spostata oltreoceano. La famiglia Bacchi è arrivata qui nel 1964. Patrizia, la terza sorella, è nata a Montreal. Bacchi è molto legata alle sue radici territoriali: «Ho seguito un corso di formazione della Regione e della Confartigianato per la promozione dei prodotti tipici locali all’estero», diventando così una fiera

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La comunità umbra di Montréal

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«Abbiamo in progetto di pubblicare un libro per il 35esimo anniversario dell’Associazione, un’opera importante da lasciare soprattutto ai figli e ai nipoti per tenere vivo e consapevole il ricordo del passato, dei sacrifici, e la curiosità per la lingua italiana e le bellezze paesaggistiche e artistiche della loro splendida regione» ci spiega Bacchi.

L’associazione montrealese ha un forte legame anche con l’Associazione Umbra dell’Ontario e ci sono stati degli incontri per conoscersi ed eventi in comune organizzati a Toronto, in collaborazione con il Consiglio Regionale Umbro dell’Emigrazione.

Il Comitato dell’Associazione è composto da Maria Pia Sebastiani, segretaria, Katia e Maria Teresa Sebastiani, Loredana Bacchi, sua mamma Pasquina Battistelli, Maria Cambiotti, Liliana Fedeli e Luciana D’Orazio, l’unica non umbra a servizio dell’Associazione come Tesoriere.

«Un’associazione tutta al femminile» ci fa notare fiera Loredana – «Organizziamo poche attività, 3-4 all’anno, ma abbiamo sempre una buona partecipazione. Solitamente, ci si riunisce per la cena di San Valentino il 14 Febbraio, la Cabane à sucre a Marzo-Aprile, la raccolta delle mele a Settembre, la Festa dell’Amicizia ad inizio Ottobre, in cui mio padre, come quest’anno, prepara la porchetta, e la Festa della Vendemmia a metà Novembre, che attrae anche i giovani».

«C’è sempre un bel coinvolgimento nelle nostre iniziative, abbiamo un po’ di difficoltà solo a riuscire a coinvolgere i più giovani, le ultime generazioni» ci dice infatti Valentina, giovane immigrata da Todi (Perugia), è venuta qui nel 2012 con una Working Holiday Visa, dunque un permesso di lavoro temporaneo; «Non sono arrivata con l’idea di rimanere, ma solo di fare un’esperienza professionale, poi invece…». Un po’ di rammarico per i genitori lontani, ma l’amore supera ogni paura e la mamma ha preso l’aereo per la prima volta in vita sua per venirla a trovare a Montréal. Valentina si è laureata a Perugia sia in Storia dell’Arte e Conservazione che in Insegnamento della Lingua e Cultura Italiani a Stranieri, è arrivata qui già ben informata su cosa fare e insegna italiano Perugia agli adulti al PICAI, servendosi della narrativa, della letteratura, del cinema, facendo laboratori di lettura e scrittura: «Ho portato un piccolo gruppo di studenti livello C2 in viaggio in Umbria, a vedere le Cascate delle Marmore, i musei, come si fa la ceramica, ad assaggiare il tartufo…» coniugando il turismo esperienziale di qualità sul territorio umbro e una didattica attiva della lingua italiana.

Valentina e suo marito - fisico e ricercatore, anche lui umbro – arrivati da poco dall’Italia, così come gli altri neo-immigrati umbri under 40 arrivati a Montréal in questi ultimi anni per lavorare, e gli oriundi di successo di seconda e terza generazione attivi nell’Associazione, sono importanti esempi di un impegno fresco che valorizza i legami regionali con semplicità, buon umore, generosità e concretezza, per dargli il profumo attuale degli umbri di oggi nel mondo di oggi.

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UMBRIA

Umbrian Comfort Food Minestra di farro ai funghi (serves 4)

Ingredients / Ingredienti • 2 litres vegetable stock / 2 litri di brodo vegetale • 1 sprig fresh rosemary / 1 rametto di rosmarino fresco • 1 celery stalk, diced / 1 gambo di sedano tagliato a dadini • 1 medium carrot, diced / 1 carota media tagliata a dadini • 2 shallots, chopped /2 scalogni tritati • 2 garlic cloves, chopped / 2 spicchi d’aglio tritati • ¼ cup olive oil, plus an additional 1 tbsp for drizzling / ¼ di tazza di olio d’oliva, più un’ulteriore aggiunta (un cucchiaio) • 50g dry porcini mushrooms, pre-soaked / 50 g di porcini secchi, lasciati in pre-ammollo • ½ lb small cremini mushrooms, sliced / ½ lb di piccoli funghi cremini tagliati • 100 g pancetta, diced / 100 g di pancetta, a cubetti • 250 grams farro semi-pearled, washed/rinsed / 250 g di farro semi-brillato, lavato/risciacquato • Fine sea salt / Sale marino fino • Fresh black pepper / Pepe nero fresco • Shaved parmigiano / Parmigiano grattugiato • Parsley, for garnish / Prezzemolo per guarnire

Instructions Warm up the vegetable stock. Tie a string around the rosemary sprig and place in stock.

In the meantime, put olive oil in a large pasta pot and set at medium/high heat. Add the celery, carrot, shallots, garlic and pancetta. Cook for 5 minutes while mixing with a wooden spoon. Add porcini and cremini.

Then mix in farro and toast for about 1 minute.

Start adding stock, two ladles full at a time. Do not overstir. Cook the farro for approximately 30 minutes. Add stock only when needed. The farro is ready when it is al dente.

Transfer to pasta or soup bowls. Season with salt, black pepper and shaved Parmigiano. Garnish with parsley.

Istruzioni Scaldare il brodo vegetale. Legare il rametto di rosmarino con una corda e lasciare da parte.

Nel frattempo mettere l’olio in una grande pentola per la pasta e lasciarla a fuoco medio alto.

Aggiungere il sedano, la carota, lo scalogno, l’aglio e la pancetta. Cuocere per 5 minuti, mescolare con un cucchiaio di legno. Aggiungere i porcini e i cremini.

Quindi mescolare insieme il farro e il pane tostato per circa 1 minuto.

Cominciare ad aggiungere due mestoli pieni per volta. Non agitare troppo. Cucinare il farro per circa 30 minuti. Aggiungere il brodo solo quando serve. Il farro è pronto quando è al dente.

Versare il contenuto nelle ciotole per pasta o per zuppa. Condire con sale, pepe nero e Parmigiano grattugiato. Guarnire con il prezzemolo.

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UMBRIA

This winter and holiday season is the ideal time to warm up with Umbrian comfort dishes like minestra di farro ai funghi and the nutty sweetness of panpepato.

Ingredients / Ingredienti • 1 cup hazelnuts, chopped / 1 tazza di nocciole tritate • 1 cup blanched, almonds chopped / 1 tazza di mandorle sbollentate e tritate • 1 cup walnuts, chopped / 1 tazza di noci tritate

Questa stagione invernale e di vacanza è il momento ideale per riconfortardi con i piatti caldi umbri come la minestra di farro ai funghi o con la dolcezza della nocciola del panpepato.

• 1/2 cup salted shelled pistachios, chopped / 1/2 tazza di pistacchi saltati e tritati • 1 cup sultana raisins / 1 tazza di uvetta sultanina • 1 cup all purpose sifted flour / 1 tazza di farina setacciata • 150 g honey / 150 g di miele • 2 tablespoons water / 2 cucchiai di acqua

Panpepato

• 1 tsp ground cinnamon / 1 cucchiaino di cannella in polvere • ½ tsp black pepper / ½ cucchiaino di pepe nero

(serves 8-10)

• 1 tbsp dark cocoa powder / 1 cucchiaino di cacao nero in polvere • 150 g dark chocolate finely chopped / 150 g di cioccolato nero finemente tagliato • Icing sugar, for dusting / Una spolverata di zucchero a velo Instructions Preheat the oven to 325F. Place chopped nuts in a shallow baking pan and roast them in the oven for 10 minutes.

Once the nuts are ready, place them in a large mixing bowl and add raisins,cinnamon, cocoa powder, black pepper and dark chocolate. Mix well with aspatula or wooden spoon.

Place honey in a pot with water and boil until it starts to bubble. Then pourover nut mixture and combine well.

Slowly add the flour to the nut mixture and continue mixing until you obtaina firm texture. Form into a large patty, making sure to not overwork the dough.

Line a baking sheet with parchment paper and place patty on baking sheet.

Bake for 35 minutes.

After cooling, cut into slices. Dust with icing sugar and serve.

Istruzioni Preriscaldare il forno a 325F. Mettere le noci tritate in una teglia bassa e arrostirle in forno per 10 minuti.

Photography by Giulio Muratori

Una volta pronte versarle in una ciotola e aggiungere l’uvetta, la cannella, il cacao in polvere, il pepe nero e il cioccolato fondente. Mescolare bene il tutto con una spatola o con un cucchiaio di legno.

Mettere in una pentola il miele con l’acqua fino a quando inizia a bollire. Aggiungere poi il composto preparato in precedenza e mescolare insieme.

Aggiungere lentamente la farina e continuare a mescolare fino ad ottenere una consistenza compatta.

Formare un grande tortino senza lavorare troppo la pasta. Foderare una teglia con carta da forno e infornare.

Lasciare cuocere per 35 minuti.

Recipes prepared by Chef Massimo Bruno

Lasciare raffreddare e tagliare a fette. Spolverare con zucchero a velo e servire.

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ARTS & CULTURE

A Family Wine Dynasty’s Tiziana Frescobaldi shares hopes for a future tradition

By Erica Cupido

D

espite being born into a family that’s produced wine for 700 years, Tiziana Frescobaldi says she wasn’t always sure she’d join the family business. Born in Rome and based in Florence, Frescobaldi explored careers in public relations and journalism before she decided to join her relatives at the winery.

“One year I said, ‘Let’s give it a try,’ and I was hooked!” Today, her work takes her all over the globe. “I’ve been traveling quite a bit, but every time is so exciting,” she told Panoram Italia during a visit to Canada in September, which included stops in Toronto and Montreal.

Frescobaldi says the Canadian market is one of the company’s most important. According to data from the SAQ, in the last year, the volume of Italian wine sold in Quebec increased 4.7 per cent, while demand for Italian wines has increased so much in Ontario that LCBO is offering 25 per cent more vintages than they did in 2014. “Wine is part of Italian history,” says Frescobaldi. “For families like mine, producing wine has always been part of our lives. We used to sell wine in Florence. Now we’re selling in about 90 countries.”

Contributing to her family’s success is rewarding, but Frescobaldi wanted to find a way to connect the brand to a new

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ARTS & CULTURE

Love Affair with Art generation. That’s why she started Artisti per Frescobaldi in 2013. The annual art competition involves three artists who are invited to the family estate to work on their entry (which becomes part of a growing collection that Frescobaldi hopes will someday give future generations a glimpse into modern day life). A jury of museum directors decides the winning artist.

On her latest visit to Toronto and Montreal, Frescobaldi spoke about the art award, her family’s illustrious history and how she hopes to leave her mark.

Panoram Italia: What do you think has contributed to Frescobaldi’s longevity?

Tiziana Frescobaldi: “I think to continue a family tradition has always been very important in Italy. The fact that we were one of the families that was in Florence in the old days is part of our prestige. Today, we try to continue this tradition and reinterpret it in a contemporary way.”

PI: Your ancestors used to commission works from legendary artists in Florence. How is the Artisti per Frescobaldi competition contributing to the company’s new era?

TF: “I think we need to reinterpret our family’s legacy and make it contemporary. We try to support artists who are mid-career. It’s a very interesting time for them, but it’s very challenging also.”

PI: Your family has links to historic figures like Dante and Brunelleschi.

Were you aware of that when you were growing up?

TF: “I became aware of my family’s history little by little. In the old days, art was a way of communicating, or leaving some kind of message. Being close to the artists was very important. I think today we’re a little bit weaker [in this respect]. I think we should listen to what artists have to say. They have an understanding of the world, of people, that we don’t have the capacity to capture.”

PI: What do you hope to add to your family’s history?

TF: “I think what I’m doing gives me energy and passion for my work. I try to support the company and support a project, Artisti per Frescobaldi, that I hope in 100 years will help create a collection of contemporary art that summarizes our time for the next generation. This is what my ancestors did in some ways.”

PI: What’s your favourite way to enjoy a glass of wine?

TF: “I like to have dinner with friends and open a bottle of wine at home – it’s one of the pleasures of life.”

PI: How can customers see works of art created for the competition?

TF: “In addition to their main entry, the artist also designs a wine label. Each artist’s label goes on 333 limited edition magnum bottles. Each label is numbered. Of course, the wine is one of the best we produce that year. This year it’s the Montesodi 2011, which is a very distinguished, full-bodied wine.

Everything has to come together – the quality of the wine, the label and even the box that contains the wine! Everything has to convey the idea that it’s all an artistic treasure. Each bottle of wine should be treated like a jewel.”

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ADVICE

La nascita di Cristo, momento storico o novità?

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tiamo giungendo alle festività natalizie di degno di Dio, quello che non lo era. Cristo è venuto per abbracciare la nosquest’anno in un contesto sociale e politico tra umanità nella sua totalità. Il suo messaggio era per tutti noi. Il suo amore molto particolare. Non dobbiamo nasconper ognuno di noi. Egli non è venuto a creare un partito o un club. E’ venudere il fatto che riusciamo ben poco in questo conto per insegnarci la via. La via della povertà e dell’umiltà. La via della culla, testo, come Chiesa, a rendere credibile il messagcioè dell’amore che si dona gratuitamente, senza fasto né orgoglio. gio del Vangelo quando sulle nostre spalle carichiE questa culla dove sta oggi? Non dobbiamo pensare che la nascita di amo il peso degi scandali e della mancanza di Cristo sia un avvenimento del passato. La nascita di Cristo succede ancora coerenza con la verità evangelica. Siamo in realtà oggi quando io, con tanta umiltà, riesco ad accogliere l’amore infinito del ben poveri e poco attrezzati per far fronte ad una mio Dio. Un Amore così grande da superare i miei limiti e le mie crisi che tocca non solo la nostra realtà locale, ma mancanze. Un amore così grande, da scegliere la mia povertà volontariaanche quella della metà del pianeta. Forse abbiamo mente per far risplendere in essa la gloria di Dio. Pensate, questa famosa perso anche noi il senso vero del Vangelo?

Forse è culla nella stalla di Betlemme, noi la vediamo tutta carina e quasi quasi Nicola Di Narzo per questo che confortevole, ma in realtà, siete mai stati papa Francesco non si stanca di criticare in una stalla? Vi sono odori sgradevoli e Abbracciare l’umanità significa sacerdoti e vescovi e li spronara ad essere poco riscaldamento, vi è poco conforto e abbracciare la sua fragilità, la sua più autentici? Intanto, la domanda ce la possiamo dire che ci sentiamo poco a dobbiamo porre. Non possiamo far finta nostro agio. temporaneità, la sua debolezza. di niente. Non possiamo chiudere gli Non è forse questa la realtà della Abbracciare l’umanità significa anche occhi davanti al fatto che ben presto nostra culla personale, cioè del nostro dovremo chiudere tante chiese per cuore? Noi vi vogliamo accogliere deificare l’umanità, cioè rendere degno mancanza di cristiani.

Dio, gli vogliamo preparare un posto, di Dio, quello che non lo era.

Le abbiamo pensate tutte le attività. pensiamo di fare del nostro meglio Le abbiamo fatte tutte le iniziative… e spesso crediamo pure di esserci eppure, i frutti son ben poco numerosi. La tentazione sarebbe quella di riusciti. Ma in realtà, il nostro cuore è spesso un luogo buio, puzzolente, poco aderire ad una tendenza del “marketing” per cercare di raggiungere la gente accogliente… Cerchiamo di nasconderlo creandoci un’immagine sociale in modi nuovi, con motti diversi, con belle parole, con fumo negli occhi! Ma accettabile, una realtà che vorremmo essere, ma che non siamo veramente. in realtà ci dobbiamo porre una domanda di base. Siamo noi il problema Cerchiamo in qualche modo di mettere paglia sul letame, di mascherare gli oppure è il messaggio del Vangelo che non vale più? Io sono del parere che odori, di nascondere la nostra povertà. Ed in realtà, vi sembrerà forse assursiamo noi. Il Vangelo è più che mai attuale e vale la pena studiarlo, pregarlo, do, ma è proprio facendo in questo modo, che diventiamo falsi, che non per approfondire gli insegnamenti di Cristo e cercare di applicarli in modo siamo liberi e autentici. Cristo, ha scelto lui la culla. Pensate che Dio, nella concreto nella nostra vita. sua onnipotenza, non avrebbe potuto imporsi in un castello fatto da mani In realtà, tutto comincia qui! Cioè proprio con questa ricorrenza della d’uomo? Invece, ha scelto proprio questo luogo scuro e puzzolente ed è lì che festa di Natale. Tutto comincia con il fatto che il nostro Dio, in un eccesso cominciò a risplendere la sua gloria. amoroso per l’umanità, ha deciso di inviare il suo unigenito Figlio per Insomma, è natale ogni volta che io riconosco la mia debolezza, non per mostrarci la via e per darci la salvezza. Egli, nella sua divinità, ha deciso di compiacermi in essa, ma per accettare di essere amato da Dio anche nei miei abbracciare la nostra umanità! Vi pare poco? Abbracciare l’umanità significa limiti. È natale quando io divento strumento debole nelle mani potenti abbracciare la sua fragilità, la sua temporaneità, la sua debolezza. di Dio, poiché allora, tutti vedono la sua grandezza e capiscono il dono Abbracciare l’umanità significa anche deificare l’umanità, cioè rendere gratuito del suo amore.

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ADVICE

MILLIONI ALL’ESTERO? Il nostro sistema fiscale è basato sul principio dell’autodichiarazione, vale a dire che, annualmente, i contribuenti dichiarano i loro redditi, reclamando o meno dei crediti d’imposta a cui, eventualmente, Pasquale Artuso avrebbero diritto. Il controllo, da parte delle autorità fiscali, dei redditi di un contribuente, è un elemento essenziale del regime dell’ autodichiarazione.

La comunicazione volontaria dei redditi è stata introdotta dalle autorità fiscali e consente ai contribuenti di regolarizzare le dichiarazioni degli anni precedenti senza incorrere in sanzioni, tale regola sussiste sia per Canada Revenue Agency (CRA) che per Revenu Québec (RQ).

Sempre più contribuenti usufruiscono del procedimento della comunicazione volontaria al fine di regolarizzare la loro dichiarazione, considerando, anche, l’aumento del numero di verifiche fiscali.

Le quattro condizioni per poter usufruire della comunicazione volontaria Al fine che, la comunicazione volontaria sia valida, occorre l’adempimento di quattro condizioni: • L’iter procedurale deve essere avviato dal contribuente, cioè, intrapreso volontariamente, tale procedura non deve essere iniziata in seguito ad un impulso derivante da una corrispondenza specifica intercorsa tra l’autorità fiscale ed il contribuente, infatti, se quest’ultimo è soggetto, già, ad una verifica sulla partita contabile che desidera regolarizzare, non potrà più usufruirne.

La comunicazione volontaria “peccato confessato, mezzo perdonato”

• Uuna penalità, comunque, verrà applicata sulla partita contabile che deve essere regolarizzata.

• Sussistenza, almeno, di un anno di ritardo per la partita contabile che si desidera regolarizzare.

• Le indicazioni, per il trattamento della richiesta di comunicazione volontaria, da parte degli uffici fiscali competenti, devono essere seguite completamente.

Innumerevoli fattispecie si riferiscono alla comunicazione volontaria, tra le più frequenti vi sono: • L’aver omesso di presentare il modulo di richiesta, ad esempio quello denominato T1135 per la segnalazione delle proprietà estere.

• La detenzione, all’estero, di somme e/o altri beni mobili finanziari sconosciuti al fisco.

• Un’erronea richiesta nei confronti dell’amministrazione fiscale, di crediti d’imposta non dovuti e concernenti gli anni tributari precedenti.

• Una qualsivoglia omissione di dichiarazione di redditi specifici.

Comunicare, comporta dei vantaggi!

L’utilità di presentare una comunicazione volontaria, per regolarizzare la propria dichiarazione dei redditi, è quella di non essere soggetto a sanzioni fiscali, né, tantomeno, a procedimenti penali nei propri confronti.

Il contribuente, ovviamente deve pagare le imposte e gli interessi, all’occorrenza dovuti, tuttavia, in alcuni casi, le amministrazioni fiscali, ricorrendone i presupposti, potranno diminuire l’importo di quest’ultimi.

In alcune circostanze, il procedimento di comunicazione volontaria, può essere, ad esempio, effettuato in forma anonima, tramite un rappresen-

tante, come nel caso del rimpatrio di fondi detenuti all’estero, tuttavia sono da considerare la diversità delle disposizioni amministrative tra la CRA e le RQ. Consigli • Consultare un professionista per regolarizzare il tutto, attraverso la procedura della comunicazione volontaria.

• Avere una cartella-fascicolo ordinata, specialmente quando si detengono somme all’estero, ciò, in ragione degli accresciuti poteri ed informazioni da parte delle autorità fiscali.

• Considerare, rapidamente, la possibilità della procedura di informazione volontaria, qualora si soddisfino i quattro criteri summenzionati, giacché l’imposizione di sanzioni economiche e procedimenti penali, alle quali un contribuente può essere soggetto in caso di omissioni, possono essere particolarmente severi.

Lo Studio legale Pasquale Artuso & soci che si avvale della collaborazione di corrispondenti in tutte le regioni d’Italia, coordinati dallo Studio Fallerini, coglie l’occasione per augurare ai lettori un Santo Natale e Felice Anno Nuovo pieno di pace, salute e prosperità.

Pasquale Artuso Avvocato di Fiducia Consolato Generale d’Italia Caroline Francoeur Avvocatessa Valérie Carrier Avvocatessa

T.: 514.259.7090

Julie Therrien Avvocatessa

Natasha Scarano Avvocatessa

Steven Campese Avvocato

Pierre Fugère Avvocato - diritto criminale e penale

Mathieu Di Lullo Avvocato

Joseph W. Allen Avvocato dal 1976 diritto dell’immigrazione

F.:514.256.6907 artmars@securenet.net

Complexe Le Baron, 6020, rue Jean-Talon Est, bureau 630 Montréal (Québec) Canada H1S 3B1

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EVENTS

Des Gens et des Événements People and Events Vous connaissez des gens d’exception ou des événements qui méritent d’être connus ?

Carole Gagliardi

carole.gagliardi@panoramitalia.com

TONY LOFFREDA’S NEW VENTURE Tony Loffreda, the newly appointed ViceChairman of RBC Wealth Management, led his long-time Commercial Financial Services team to an emotional farewell golf tournament that raised $100,000 for charity, mainly for the Marie-Clarac Foundation. Loffreda thanked his team and all commercial clients for providing 12 wonderful years of leading commercial banking in the province. In his speech, he referenced the Steve Jobs quote, “Those who are crazy enough to think they can change the world are those that do,” and added, “We didn’t obviously change the world but hopefully we made your world better, by helping you all to grow your businesses, advance your charities, realize your dreams and make many lives a little better.” Loffreda remains loyal and accessible to all clients and will stay in Montreal to lead and grow RBC’s business and client loyalty in Wealth Management and other related businesses just as he did as Senior Vice-President in Commercial Banking, across the province, across the country and at times across the world.

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ELISA FAILLA : VAINCRE LE CANCER À TOUT PRIX En 2014, Elisa Failla a 37 ans. Elle est énergique, pétillante, et sa vie est remplie de projets. Puis, un jour, un examen médical chamboule tout. Le médecin lui annonce qu’elle est atteinte du cancer du côlon – un diagnostic qui va changer sa vie à jamais. Dévastée sur le coup, Elisa décide de ne pas baisser les bras. Elle est jeune et elle a envie de vivre et de tout faire pour retrouver la santé. De plus, elle est entourée de survivants du cancer qui l’aident dans son combat. En 2012, sa mère a combattu un cancer du sein. En 2006, on découvre un lymphome à son mari, et son frère a lui aussi souffert du cancer du côlon. « Chacun d’entre nous est Elisa Failla et son mari Sebastiano Iacono affecté de façon directe ou indirecte par le cancer. Recevoir ce diagnostic ou voir un de ses proches atteint du cancer change une vie à jamais. Mais je veux changer cela, et je ne peux y arriver sans votre aide. Avec l’aide de dons et en organisant une soirée-bénéfice, nous allons contribuer à changer les choses. » Elisa Failla, en collaboration avec l’Association Ribera, a organisé la première collecte de fonds pour la Fondation Elisa Failla. Plus de 500 parents, amis et collaborateurs ont assisté à cette soirée, qui s’est déroulée le samedi 19 novembre au Centre de congrès et banquets Renaissance afin de venir en aide à Elisa et aux personnes atteintes du cancer. Les fonds recueillis seront divisés également et remis au Centre de recherche du cancer du côlon de l’Hôpital général juif de Montréal et à la Société de leucémie et lymphome du Canada.

Vous pouvez venir en aide à Elisa et à sa fondation en visitant le site suivant : https://jghfoundation.org/en/donations/products?id=870

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EVENTS

PANORAM SUBSCRIPTION CONTEST GRAND PRIZE WINNER

Alessia Prioriello est une artiste aux multiples talents.

Elle a étudié en sciences à l’Université Concordia, compte plus de huit ans de formation en musique classique et organise aujourd’hui des événements artistiques et des concerts rock.

Née à Ribera, un petit village de la province d’Agrigente, en Sicile, Alessia a beaucoup voyagé avec sa famille, en Italie et au Canada, avant que ses parents décident de s’installer définitivement à Montréal en 2009.

Alessia a dû se familiariser avec les codes sociaux et la langue de la ville, puis l’univers montréalais lui a rapidement ouvert ses portes. « Je viens d’une petite communauté et j’ai vite dû m’adapter. Ce que j’ai réalisé en quelques années au Québec, je n’aurais jamais pu le faire dans mon village », révèle-t-elle.

Alessia a fondé son entreprise, Sincop8ed Noize, à l’âge de 24 ans afin de promouvoir les artistes locaux et de les mettre en contact avec la communauté artistique montréalaise. Lors du premier spectacle qu’elle a organisé à l’été 2012 avec son propre groupe, il y avait quelques amis, des voisins et des membres de sa famille. Elle a par la suite lancé ROCKALYPSE, une série de quatre spectacles au Centre Leonardo da Vinci, où 24 groupes rock compétitionnaient dans le but de se produire en spectacle en Italie. La salle a accueilli plus de 300 personnes chaque soir. En avril dernier, 600 personnes ont participé au spectacle du Club Soda, qu’elle a organisé en collaboration avec RAWartists, une plateforme extraordinaire pour le talent local.

La musique fait partie de la vie d’Alessia depuis toujours. Elle joue du keytar, un instrument mi-guitare mi-clavier très populaire dans les années 1980, et se produit le week-end dans les bars. Elle se définit comme une fille simple qui réussit chaque jour à vivre de sa passion. Et sa formation en sciences ? « La musique classique est un art de précision et de rigueur, tout comme la science, et cette rigueur m’est très utile dans les différents aspects de mon travail. » Elle rêve d’organiser un jour une grande fête des arts où des artistes multidisciplinaires cohabiteraient, le temps d’un spectacle, afin de célébrer leur talent et leur créativité. En Janvier 2017, la deuxième édition de Rockalypse se déroulera au Théâtre Mirella et Lino Saputo du Centre Leonardo da Vinci et Alessia Prioriello lancera son premier album , un solo de piano et Keytar.www.sincop8ednoize.com

GRIFFINTOWN

ENSEMBLE, BÂTISSONS L‘AVENIR!

MAINTENANT EN CONSTRUCTION

Le Richardson 2016 rue Richardson

20 UNITÉS EN PRÉVENTE Près du canal Lachine et du Marché Atwater Pavillon des ventes sur place

MILE-EX

Métro Charlevoix

Le

6900 Outremont 815, ave Beaumont

22 unités en prévente Près de l’ave du Parc et chemin Rockland Pavillon des ventes sur place Métro Acadie

HOCHELAGA

ALESSIA PRIORIELLO – MA VIE EN ROCK

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Le Cadillac 2393, rue Cadillac

Occupation été 2017 8 unités disponibles

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PLATEAU MONT-ROYAL

On November 9, Panoram Italia magazine held its yearly subscription draw for a trip for two aboard its 2017 edition of the Treasures of Italy Tour. This year’s grand prize – valued at $8,600 – was won

by Rosemary Nanni, a longtime dedicated reader of the magazine, who renewed her subscription in February, 2016. “Receiving that call was such a great surprise,” says Nanni. “I haven’t been to Italy since I was 18 years-old to visit family!” She and a lucky guest will enjoy a guided twoweek tour of some of Italy’s finest destinations. Subscribe or renew your subscription to Panoram Italia for a chance to win next year’s draw!

Le Resther 4895, rue Berri

Occupation 2017 12 unités disponibles Métro Laurier

John M. Faratro Président

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DR. KARL (BERGNA) SCHWARZ, CHIRURGIEN Le Dr Karl Schwarz est un pratique surtout des chirurgies chirurgien spécialisé en chirurgie esthétiques au visage, à la poitrine et esthétique et en reconstitution au corps. Il procède aussi à des mammaire. Son physique élancé et injections et à des traitements au l’élégance de son style vestimentaire laser dans un environnement ultratrahissent ses origines italiennes. moderne, la clinique EspaceMD, Son grand-père maternel, Antonio dont l’ouverture a été célébrée Bergna, est né dans le village de récemment et où il travaille aux Cantù, non loin de Côme, en côtés de sa partenaire, la chirurgiLombardie, dans le nord de l’Italie. enne Sandra McGill.

Le Dr Schwarz se dit très fier de ses Dr Schwarz, quelles sont les origines italiennes, lui qui a voyagé chirurgies les plus populaires ? en Italie à maintes reprises pour le L’augmentation mammaire, la plaisir de découvrir le pays de ses rhinoplastie et le remodelage du ancêtres. corps et du visage (facelift).

Fils d’un éminent chirurgien Qui sont vos patientes ? plastique montréalais, Gaston Elles sont âgées de 20 à 70 ans. Les Schwarz, Karl Schwarz a tracé son jeunes filles et les femmes qui ont propre chemin. « Très jeune, j’ai eu des enfants ou qui ont un décidé de suivre ma propre voie certain âge désirent une augmendans la vie. Je suis très indépendant. tation mammaire. Lorsqu’elles Mes parents ont appris que j’entaatteignent la cinquantaine, les mais des études à la faculté de femmes me demandent un médecine alors que j’y étais déjà Dr. Karl Schwarz se classe désormais parmi remodelage du visage (facelift). inscrit. J’ai forgé ma voie et ma Près de 10 % de ma clientèle est les meilleurs chirurgiens spécialisés en philosophie grâce à mes propres composée d’hommes, qui expériences et je n’ai jamais senti de reconstruction mammaire auprès de patientes demandent surtout des injections pression familiale. » ayant souffert d’un cancer du sein. de Botox, la blépharoplastie À 17 ans, Karl Schwarz quitte (chirurgie des paupières) et la Montréal pour les États-Unis et, rhinoplastie (chirurgie du nez). après quelques années nébuleuses, il obtient un baccalauréat en biochimie au Collège Skidmore. Il poursuit ensuite sa forVous arrive-t-il de refuser de traiter une patiente ? mation et fait une maîtrise en physiologie et en biophysique à l’Université Oui, cela arrive tout le temps, surtout en ce qui a trait aux injections. Si je crois Georgetown, à Washington D.C. En 2001, il obtient son diplôme de M.D. avec menqu’une patiente a un problème psychologique, je la dirige vers un psychologue. tion à la Faculté de médecine de l’Université George Washington et reçoit le premier Aux patientes qui n’ont pas ce problème, je refuse toute intervention excessive, prix en chirurgie parmi 170 étudiants. Le Dr Karl Schwarz a ensuite passé les six car je privilégie l’aspect naturel. Certaines patientes acquièrent une dépendance années suivantes en formation en chirurgie plastique à l’hôpital de l’Université aux interventions esthétiques.

Georgetown. Il se classe désormais parmi les meilleurs chirurgiens spécialisés en Dr Schwarz, qu’est-ce qui caractérise votre pratique ? reconstruction mammaire auprès de patientes ayant souffert d’un cancer du sein.

Je privilégie le maintien de l’aspect naturel des patients. Ma technique vise un « Malheureusement, à peine 15 % des femmes atteintes procèdent à la rafraîchissement du visage. Personne ne saura quelle intervention une patiente reconstruction mammaire ; les autres ne le font pas parce qu’elles ne sont pas aura subie, mais on constatera son air reposé. bien informées par leur médecin. C’est dommage, car cette intervention améliore beaucoup la qualité de vie et l’estime de soi », dit-il. À son retour à Montréal, le Dr Schwarz se joint à l’équipe de chirurgie plastique de la Faculté Je n’ai pu résister, et j’ai demandé au Dr Schwarz ce qu’il pourrait me proposer de médecine de l’Université McGill et exerce dans sa spécialité en collaboration pour améliorer l’aspect de mon visage. Sa réponse : « Rien du tout. Personne n’a avec le Centre médical Ville-Marie en plus de pratiquer des chirurgies esthévraiment besoin de chirurgie esthétique. C’est à vous de savoir ce qui ferait en tiques. « Je suis rentré à Montréal parce qu’il y a une demande grandissante sorte que vous vous sentiez mieux. » pour les interventions esthétiques », explique-t-il. En 2007, il quitte l’Université EspaceMD est situé au 4200, boulevard Dorchester, bureau 200, Westmount McGill et se consacre à la pratique privée. Le Dr Schwarz réalise encore des (Québec), 514 508-3555. Demandez une rencontre avec Gina Gagliano, spécialiste reconstructions mammaires pour les patientes atteintes de cancer du sein, mais en laser médical. Elle vous proposera une évaluation diligente professionnelle.

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8330 Pascal Gagnon, St-Léonard, Qc H1P 1Y4 F (514) 326-1635

T (514) 326-7888 74

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contact@groupeatlanta.ca www.groupeatlanta.ca MEMBRE DE L’APCHQ • LlC. R.B.Q.: 1750-6148-39

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RADIX 2016

Photography by Lisa + Eddy Photography

Building on last year’s great success, Radix: Designer by Nature made its return this past September (7 to 9) with a 3-day exhibition in Montreal’s Old Port. Radix is an artistic movement that welcomes artists who embody creative spirit and who lend support to their local art scene. For this edition, designer Sandy Cavallo, the event’s founder and creative director, brought together 24 talented local artists through various media, including: photography, paint, jewelry, fabric, art and music. A grand total of $7000 was raised from sponsors and individual donators towards the Cystic Fibrosis clinic of the Montreal Children’s Hospital.

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SUCCÈS RETENTISSANT POUR LA DÉGUSTATION DE VINS 2016 DE PANORAM ITALIA

Le 11 octobre dernier, le restaurant 40 Westt Steakhouse a accueilli plus de 120 invités qui ont participé à la Dégustation de Vins Italiens 2016 de Panoram Italia, organisée dans le cadre du lancement du Guide annuel des vins italiens qui célèbre cette année sa 8e édition. À l’entrée du fameux SteakHouse de Pointe-Claire, de luxueuses Porsche édition 2016 accueillaient les invités de part et d’autre du tapis rouge. Les convives ont ensuite pris part à une séance photo. Les vins ont été soigneusement choisis et présentés par Jean Michel Montaruli de l’AGENCE MONTALVIN et François Lajoie de l’AGENCE MARK ANTHONY. L’accord mets et vins était excellent selon les invités de Panoram Italia qui ont pu déguster plusieurs vins tels que: San Vincenzo Anselmi 2015, Gerardo Cesari Bosan Ripasso 2013, Umani Ronchi Cùmaro 2012 et Le Volte dell’Ornellaia 2012. Merci à STEFANO HINOPOROS et JOHN LEONIS du 40 WESTT STEAKHOUSE, à PIERRE MAMARBACHI du Groupe Gabriel/Porsche Prestige ainsi qu’aux commanditaires de la soirée, la BIJOUTERIE DOMINIC et STYVLO IMPORTS.

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SPORTS

The Road to Pro Hockey Less Traveled Stefano Giliati is living his dream across the pond

Stefano Giliati is currently playing for Schwenninger Wild Wings in Germany

By Joey Strizzi may not have made the NHL, but Stefano Giliati is still living his dream. The native of LaSalle, Quebec, has been able to combine his love of hockey with a desire to see the world. His pro career has taken him to Italy, Finland, Croatia, Switzerland, Russia and Germany; the speedy left-winger wouldn’t have had it any other way. “Living in Europe and getting a chance to experience the lifestyle has always been a dream of mine,” says the 1.8-metre left-winger, currently playing in Germany for the Schwenninger Wild Wings.

The 29-year-old attributes much of his success to his parents (his father hails from Rovigo, Veneto, and his mom was born in Pesaro, Le Marche) who taught him the importance of family and hard work. “Having that support

He

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where Italian parents give everything for their kids’ success, helped me out for sure. That work plays out in my career as I strive to be the hardest working guy on the ice or in the gym.”

Like any good old Canadian boy, Giliati was passionate about hockey when he was growing up. “I put skates on for the first time at three-years-old, and I have loved the game ever since I could remember.”

Giliati played for the LaSalle Cougars, developing into a highly-touted prospect. He made the Lac St. Louis Midget AAA team as an underage player (14), and then in 2004, he played one season for the Shawinigan Cataractes of the QMJHL before spending his next three seasons with the Lewiston MAINEiacs. Despite early success, the road to becoming a pro athlete is full of peaks and valleys.

In 2006, he was ranked the 64th best North American prospect for the NHL draft. But he was never drafted. “It was really tough for me,” he recalls. “But I had so much support from my friends and family that I never gave up.”

He played two more successful seasons in the ‘Q,’ catching the eye of a number of teams in the NHL and ended up earning a pro contract. Despite being a lifelong Habs fan, he signed a two-year NHL deal with the Toronto Maple Leafs. After two difficult seasons in Toronto’s farm system, and one with Tampa Bay, Giliati came to terms with the fact that his NHL dream may not come to fruition. So when his contract with Tampa Bay expired, he agreed to join HC Bolzano, Italy’s top team at the time. “At 24, I thought going to Italy would be good for me,” he explains. “My background would make the transition a little easier.”

His decision proved fruitful, leading his team in scoring on the way to winning the league championship.

From there he played three successful years in Finland, where he finished in the top 10 in league scoring. Then Hockey Canada invited him to play for his country at the 2014-15 Spengler Cup, a tournament where a Canadian team made up of the top players in Europe takes on some of Europe’s top clubs. “Representing my country was the proudest moment of my career and scoring a goal wearing the maple leaf was incredible,” he reminisces.

That led to an offer to play in the KHL, the Russian Super League, for Croatian side Medveščak Zagreb in 2015-2016.

Croatia made an impression on Giliati, with its history and culture, but it also meant spending a lot of time away from home and his wife. So this past September, he decided to move on to a new adventure in Germany. “The calibre of hockey is high, the travel is short, the lifestyle is amazing and having a number of North Americans on the team makes life a little easier for our partners as they can support each other while we’re on the road.”

Although he loves playing in Germany, he’s on a one-year contract and takes his European experience one season at a time.

Giliati does, however, have plans to return to Montreal when his career is over. In fact, he’s already started to reconnect with his hometown. He, along with fellow Italian-Canadians Luca Ciampini and Anthony Sannitti, have started a AAA hockey summer program for kids aged 7-13 called the Montreal Spartans “We coach and help develop kids both physically and mentally throughout the summer months. It’s important to give back to the community that helped get me to where I am today.”

Going to Europe was definitely worth it for the LaSalle native, who is proof that when a door closes on one of your dreams, you can open a new door.

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I neonati Babies dell’anno of the Year Please submit your baby’s picture online at www.panoramitalia.com by clicking on ‘Magazine’ followed by ‘Babies of the Year,’ or by mail, and include the child’s and parents’ names along with the date of birth.

Cost: $55 (tax incl.)

Pictures will appear in our February/March 2017 issue.

Deadline: January 11, 2017

9300, Henri-Bourassa ouest

Si prega di inviare la foto à www.panoramitalia.com e cliccare prima su ‘Magazine’ e poi su ‘Babies of the Year,’ oppure spedirla per posta con i nomi del bambino e dei genitori e la data di nascita.

Costo: $55 (tax incl.)

Le foto saranno pubblicate nell’edizione di febbraio/marzo 2017.

Scadenza: 11 gennaio 2017

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