Panoram Italia Montreal October/November 2014

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

THE NEW EMERGING ITALIANS

LE MARCHE THE ART OF VINO

ITALIAN WINE

GUIDE 2014

COVER: LA FAMIGLIA GERBASI FOUR OF US • QUATTRO DI NOI OCTOBER / NOVEMBER 2014 • VOL.9 • NO.5

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TABLE OF CONTENTS

OCTOBER / NOVEMBER 2014 Volume 9 Number 5

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EXECUTIVE PUBLISHER’S NOTE . . . . . . . . . . . . . . . . . . . . . . . . . 12

PUBLISHER AND EDITOR Tony Zara

LIFE & PEOPLE Le peintre Umberto Bruni célèbre ses cent ans . . . . . . . . 14

EDITORIAL

Montreal Brick by Brick –

DEPUTY EDITOR-IN-CHIEF Adam Zara

Italians of southwestern Montreal . . . . . . . . . . . . . . . . . . . 16

WINE I farmacisti – more than homemade wine . . . . . . . . . . . . . 18 An Ode to Homemade Vino . . . . . . . . . . . . . . . . . . . . . . . . 22 Homegrown Tradition –

MONTREAL MANAGING EDITOR & WEB MANAGER Gabriel Riel-Salvatore

BUSINESS DEVELOPMENT & COMMUNITY AFFAIRS Carole Gagliardi

TORONTO MANAGING EDITOR Rita Simonetta

PROOFREADER Aurélie Ptito Erika Papagni Rosanna Bruzzone

Italian-Canadian winemakers in Québec . . . . . . . . . . . . . . 24 Under the Tuscan Sun – Winemaker Paula Papini Cook . 28 2014 Italian Wine Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

LIVING ITALIAN STYLE . . . . . . . . . . . . . . . . . . . . 42 FASHION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44

ART DEPARTMENT ART DIRECTION David Ferreira Gabriel Riel-Salvatore GRAPHIC DESIGN David Ferreira

PHOTOGRAPHY Vincenzo D’Alto Michel Ostaszewski Fahri Yavus Gregory Varano

ADVERTISING

LE MARCHE Le Marche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48 Arts & Culture in Le Marche . . . . . . . . . . . . . . . . . . . . . . . . 54

VICE PRESIDENT – ADVERTISING SALES MARKETING & SALES TORONTO EXECUTIVES MONTREAL Earl Weiner Frank Crisafi Anthony Zara

Celebrating Marchigiani Culture in Quebec . . . . . . . . . . . . 56 Pesaro, città della ceramica . . . . . . . . . . . . . . . . . . . . . . . . 58 La tradizione dei teatri

. . . . . . . . . . . . . . . . . . . . . . . . . . . 59

The Culinary Charm of Le Marche . . . . . . . . . . . . . . . . . . . 60 Soul Food alla Marchigiana . . . . . . . . . . . . . . . . . . . . . . . . 62 Doctor Francesco Bellini . . . . . . . . . . . . . . . . . . . . . . . . . . 64

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Elena and Stefano Faita . . . . . . . . . . . . . . . . . . . . . . . . . . 66

CONTRIBUTORS Alessia Sara Domanico • Filippo Salvatore • Sabrina Marandola Claudia Buscemi Prestigiacomo • Fabio Forlano • Amanda Fulginiti Giacomo Pasquini • Katia Jean Paul • Padre Nicola Di Narzo Joey Strizzi • Anders Jensen

TRANSLATORS Anders Jensen • Claudia Buscemi Prestigiacomo

ADVICE La vita dopo la morte . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70

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Procure in Italia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71

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

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PUBLISHER’S NOTE

Yearly Wine Making Ritual Brings Back Many Memories!

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or our parents and grandparents, there was a time when making wine was not only a source of pride but also a necessity. As we all know, Italians have a tendency to modestly believe that they are the best at what they do. In the old days, if one was a tailor for instance, he’d fervently believe that no one else could sew a suit better than he.

If you dared get your hair cut somewhere else, your regular barber would always find fault with the other’s technique.

The same applies to stone masons, brick layers and cement finishers; talk to anyone of them and they too were the best.

Tony Zara This was especially true of homemade cured meats and – what this issue’s cover centres on – wine making. The wine could have been so bad that it wasn’t fit to dress a salad, but to the man making it, it was Sassicaia. He’d say: “Bevi, bevi. Questo vino e come un cognac!” – alluding to the high percentage of alcohol. To his children and grandchildren, it meant suffering through another glass of homemade wine. If you were lucky, and you usually were, your parents or grandparents would make wine for the entire family, meaning you’d necessarily always have a supply of your favourite soft drink (usually Sprite or 7up) to mix in to soften the blow. It must be said, however, that some actually got it right after many years of trial and error. We must applaud the families that are continuing this important tradition, and we hope this issue motivates others to do the same.

Please indulge me in recounting my favourite wine story regarding my father – it isn’t for the faint of heart.

My family immigrated to Canada in August 1962. By the time October had arrived, I could hear my father lamenting the fact that he hadn’t had a glass of wine in months. To make matters worse, it didn’t look like he would for the foreseeable future. A lack of funds to buy grapes and equipment, as well as no actual place to

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make it since we were living in a basement apartment, made it impossible to even consider. The only option was for him to ask paesani, who were already established, for a gallon. His pride would not allow this.

As luck would have it, one Saturday morning, my dad’s older brother came with just the news he needed to hear. A childhood friend, who had immigrated years earlier, invited them over that same afternoon to come visit. It was a bit far and they needed to transfer several buses, but they hadn’t seen him in years, so they decided to make it a day. A couple of hours later, they arrived at their destination and, of course, their friend did what every proud Italian immigrant would do when friends would visit: show off every nook and cranny of his new home. Guess where they eventually arrived. Yes, the cantina. The host, anticipating my father’s situation as well as wanting to show off his amazing wine, proceeded to pour ten ounce glasses of wine as if it were water. Needless to say, he started cutting homemade sausages and soppressata to make sure the vino went down easily. A few hours later they emerged not only feeling no pain but also with a gallon in hand.

There was only one problem: they would have to endure the way home in old 1950s buses, which emitted a strong odour of diesel fuel while stopping and going a thousand times before reaching their destination. My fathers’ version was always that my zio became sick, much to his embarrassment, and my zio would proclaim the exact opposite. I’ll never know which version was true, but the following morning, I went to make a phone call for my mom at the local phone booth, which happened to be right next to the bus stop, and I couldn’t possibly miss the huge wine stain on the side walk. I can assure you it wasn’t from the gallons of wine that their friend so generously gave them.

The following October, my father was able to buy grapes, his friends lent him the equipment and our landlord gave him space to operate. And the rest is history!

Salute e cent’anni!

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LIFE & PEOPLE

Le doyen de la peinture québécoise Umberto Bruni célèbre ses cent ans Par Gabriel Riel-Salvatore

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lusieurs lecteurs ont réagi à notre dossier : « Un art de vivre », sur les artistes canadiens d’origine italienne publié dans notre édition d’août/septembre 2014. Comme il fallait s’y attendre, certains commentaires soulignaient le fait que nous avons omis d’inclure tel ou tel artiste dans notre sélection, qualifiant même nos choix de discutables à différents égards. Bien entendu il s’agit d’une décision éditoriale délibérée, mettant, autant que faire se peut, l’emphase sur la relève et l’avant-garde artistique. La contrainte d’espace, réelle torture pour un éditeur, explique aussi en partie cette sélection clairement sommaire. Celle-ci fut avant tout guidée par un souci d’exposer la diversité des artistes italo-canadiens suivant différents médiums de création : mosaïque, sculpture, peinture, design graphique et photographie. Sans oublier, rectitude politique oblige, l’équilibre homme-femme qui s’impose aujourd’hui. Inutile d’ajouter que nous aurions pu dédier un numéro complet sur le sujet sans jamais en faire complètement le tour.

Nous conservons néanmoins amplement de matériel pour un futur dossier sur le sujet où nous pourrons, par exemple, célébrer les voluptueux monuments de pierre du sculpteur Domenico Antonio Di Guglielmo (qui figurait d’ailleurs sur notre short-list) ou les peintures colorées et sensuelles du peintre Giampaolo Sassano, découvert plus récemment.

Il a été fait brièvement mention dans l’introduction de notre dossier d’un artiste d’exception dont nous aimerions toutefois souligner ici plus en détail les faits d’armes. Souvent qualifié de doyen de la peinture au Québec, le peintre Umberto Bruni célébrera en novembre prochain son centenaire. Cet artiste infatigable, disciple de Guido Nincheri, a enseigné la peinture pendant près de trente ans à l’école des Beaux-Arts puis à l’UQAM, avant de prendre sa retraite dans les années 1980 pour se consacrer entièrement à son art. Plusieurs grands noms de la peinture québécoise tels que Molinari ou Tousignant ont assisté à ses cours. Loin du courant hard-edge léché et minimaliste, le style figuratif de Bruni qui met surtout en scène paysages et natures mortes, campe ses accises dans une technique vaguement impressionniste qui s’inscrit selon certains en droite ligne dans le savoir-faire des maîtres de la Renaissance.

Imperméable aux modes et à l’idéologie automatiste qui bouleversa le spectre des beaux-arts au Québec, Bruni est toujours demeuré fidèle au classicisme pictural.

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Tel un Marc-Aurèle Fortin, Bruni s’est cantonné contre vent et marré dans un style réaliste en opposition directe aux artistes formalistes et plasticiens issus de la Révolution tranquille. La rigueur a toujours occupé chez Bruni une place primordiale. Ses tableaux nous racontent ainsi la Belle Province vue par un homme empreint d’une sensibilité débordante et d’un sens de l’observation sans pareil. Sans tomber dans la nostalgie taciturne d’un Lemieux, ses toiles évoquent plutôt la poésie lumineuse du groupe des sept et ses bouquets de fleurs, foisonnants et débordants, s’apparentent plus aux tons pastel d’un Degas qu’aux compositions dramatiques des peintres flamands. Peu connu du grand public et rarement cité dans les manuels spécialisés, Bruni jouit tout de même d’une réputation appréciable dans le milieu des arts pour son dévouement et son ardeur au travail. Grand maître en beaux-arts, il a reçu tout au long de sa carrière de nombreux prix et distinctions qui témoignent de la valeur de cet artiste italo-canadien dans le paysage artistique québécois. Souligner la vénérable carrière d’un tel homme s’imposait de soi.

J’aimerais finalement mentionner que certaines personnes ont salué l’audace d’aborder une thématique comme celle des artistes italo-canadiens dans les pages d’un magazine comme le nôtre qu’on pourrait qualifier de généraliste.

Comme nous le mentionnions dans notre introduction : « C’est avec l’objectif avoué de sensibiliser la communauté italo-canadienne au rôle qu’occupent les artistes dans notre quotidien que Panoram Italia a décidé de publier ce dossier sur les artistes canadiens d’origine italienne. » Loin de nous la présomption que ces quelques pages puissent avoir eu un impact profond sur l’attitude générale de la communauté italienne face à l’art. Nous jugeons toutefois avoir fait notre part pour stimuler la réflexion et le débat chez celle-ci ainsi qu’à encourager la découverte et l’ouverture d’esprit. Ceci s’inscrit dans la mission de notre publication qui cherche à mousser les nombreuses facettes de notre merveilleuse culture.

Le Centre culturel italien du Québec en collaboration avec l’Ordre des fils d’Italie au Canada organise l’exposition « Umberto Bruni, l’homme et son art », du 8 au 23 novembre 2014, de 10h à 18h, à la Salle Signature du Complexe Funéraire Yves Légaré à Longueuil : 2750, Boul. Marie-Victorin Est.

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BRICK BY BRICK

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Demolished buildings in Victoriatown / Goose Village 1963 (Archives de la Ville de Montréal. Fonds, 11 Décembre 1963)

Montreal, Brick by Brick: Italians of southwestern Montreal ow have Italian immigrants left their mark on Montreal’s built environment? This third installment in our series on the various districts of Montreal focuses on the Italian community in the southwestern portion of the island, where today nearly 10% of Italian-Montrealers live.

During the interwar period, the Italian community began expanding further to the west and away from Little Italy. Initially attracted by employment opportunities in the rail yards intersecting St-Henri and Point St-Charles, the Italians who had settled there began moving out and into Verdun, LaSalle and Ville Emard, where a new outcrop of industrial activity was emerging. Founded in 1929, the Dilallo restaurant in Ville-Emard, for instance, stands as a reminder of the early ubiquity of the community in such neighbourhoods. There was also, albeit to a lesser extent, an Italian enclave in the Saint-Raymond sector overlooking Glen rail yards along the SaintJacques escarpment at the southern tip of NotreDame-de-Grâce.

Before being razed in 1964, the working class neighbourhood of Goose Village, located near the Victoria Bridge and the Grand Trunk Railway grounds, was home to nearly a thousand residents of Italian origin. These newcomers essentially sought reasonably priced accommodations near their places of work. Moreover, as they did wherever they settled, they quickly appropriated their environment by establishing local shops and converting disparate plots of land into vegetable gardens.

The Italian community in the southwest started to grow rapidly after the Second World War thanks to a massive influx of Italian immigrants enticed by gov-

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ernment sponsorship programs and the chain-migration phenomena they engendered. Between 1946 and 1978, Quebec welcomed nearly 126,000 new Italian immigrants. The newcomers shared a similar professional profile with their predecessors, focusing on manual labour, mostly in construction and manufacturing. Still, strong community ties typically extended into the workplace, with approximately one-third of immigrants working for an Italian employer.

The creation of LaSalle’s Madre dei Cristiani parish in 1970 by Father John Zabotto filled a void for the area’s surging population. Located on Thierry St. near Newman Blvd., the church quickly became a rallying point for all the area’s Italians. The building would eventually be replaced, circa 2000, by a larger building more suited to accommodate the parish’s 4,000 or so families.

Today, streets lined with white brick-faced houses, in a style similar to the Italian neighborhoods in the northeast, signal the presence of Italians in the southwest. The area’s contingent, which originally hailed mostly from the regions of Molise, Marche and Calabria, account for nearly 15% of the area’s population, according to Donat Taddeo, assistant to the president, planning and development at Loyola High School, as well as a Ville Emard native. The southwest’s myriad of institutions, such as the Frutta Si supermarket of Lasalle, the Catalogna sports complex in Lachine, the NDG Bakery in Saint-Raymond, and the dozens of bars and cafés in the area leave little to be desired despite the area being a lesser hub of community activity, compared to more easterly boroughs with higher concentrations of Italian-Montrealers.

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Bâtiment démoli dans Victoriatown / Goose Village 1963 (Archives de la Ville de Montréal. Fonds, 11 Décembre 1963)

Les Quartiers de Montréal Les Italiens du Sud-ouest de Montréal omment les immigrants italiens ont-ils laissé leur marque sur le cadre bâti montréalais ?

Cette troisième partie de notre rubrique les Quartiers de Montréal se concentre sur la communauté italienne du Sud-ouest de l’île où vivent aujourd’hui près de 10 % des Italo-Montréalais.

Lors du premier après-guerre, la communauté italienne se développe aussi plus à l’ouest, au-delà des frontières de la Petite-Italie. D’abord guidés par l’implantation des cours de triages associés au chemin de fer dans Saint-Henri et Pointe-Saint-Charles, les Italiens de ce secteur migrent ensuite vers les quartiers populaires de Verdun, Lasalle et Ville-Émard, attirés par l’implantation de nouvelles industries dans les environs.

Le restaurant Dilallo à Ville-Émard qui existe depuis 1929, reflète la présence historique de cette communauté dans le secteur. On retrouve aussi, dans une moindre mesure, des Italiens dans le secteur enclavé de Saint-Raymond qui surplombe la gare Glen dans NotreDame-de-Grâce Sud en bordure de la falaise SaintJacques.

Avant d’être complètement rasé en 1964, le quartier ouvrier de Goose Village, situé non loin du pont Victoria et de la gare de triage du Grand Tronc, comptait près d’un millier de résidents d’origine italienne.

Ces nouveaux arrivants cherchaient essentiellement à s’établir dans un endroit abordable à proximité de leur lieu de travail. Comme partout ailleurs où ils s’implantèrent, ils s’approprièrent rapidement les lieux en convertissant leurs jardins en potagers et en y établissant des commerces de proximité.

Gonflée par l’arrivée massive d’immigrants italiens après la deuxième Grande Guerre, la communauté italienne du Sud-ouest voit son nombre bondir rapide-

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ment dû aux politiques de parrainages du gouvernement et du phénomène de migration en chaîne qu’elles engendrèrent. Entre 1946 et 1978, le Québec accueille près de 126 000 nouveaux immigrants italiens. Sur le plan socioprofessionnel, les nouveaux arrivants ont un profil similaire à leurs prédécesseurs et se concentrent dans les métiers manuels, surtout la construction et la fabrication. Le lien avec la communauté est aussi très fort dans le cadre professionnel puisqu’environ un tiers des immigrants travaille pour un patron italien.

La création de la paroisse Madre dei Cristiani de Lasalle en 1970 par le père John Zabotto répondra aux attentes de cette population croissante dans le secteur.

Situé à proximité du boulevard Newman sur la rue Thierry, son église devient rapidement un point de ralliement pour tous les Italiens du Sud-ouest. L’édifice sera finalement remplacé en 2000 par un bâtiment plus grand visant à mieux accueillir les quelque 4000 familles de la paroisse.

Aujourd'hui, les rues souvent bordées de maisons en brique blanche similaires à celles des quartiers italiens du nord-est, témoignent de la présence des Italiens dans le Sud-ouest. Surtout issus des régions du Molise, des Marches et de la Calabre, ces derniers représentent près de 15 % de la population du secteur selon Donat Taddeo, adjoint du président planification etdéveloppement au collège Loyola, qui a grandi dans Ville-Émard.

Plusieurs institutions comme le supermarché Frutta Si, à Lasalle, le complexe sportif Catalogna, à Lachine, la Boulangerie N.D.G., dans Saint-Raymond, et de nombreux bars et cafés de quartiers constituent désormais des adresses qui n’ont rien à envier à leurs homologues de l’est de la ville où se concentrent aujourd’hui la plupart des Italo-Montréalais.

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WINE

I farmacisti A lot more than just homemade wine Molto più che vino fatto in casa Plus qu’un vin maison

By Gabriel Riel-Salvatore

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aking wine is not a trivial endeavour. To have any chance of achieving a tasty result, one must be organized, well equipped and surrounded by competent people with thoughtful advice, expertise and energy.

These dispositions are well known to the “Gerbasi clan”, a tightly knit family who has, for some time, fully embraced old country traditions for reasons that go well beyond nostalgia and parsimony.

“I always made my wine in the old way, like my father in Cosenza, Calabria. I never bothered measuring alcohol content, acidity or sugar levels.

The result for every batch was more or less uncertain. That is, until my son, Dino, took over and brought in a whole new approach,” says Gino Gerbasi, patriarch of an unusual oenological collective, and a Canadian since immigrating in 1954.

“We always drank wine at home and prepared our own Calabrian specialties: canned tomatoes, soppressata, grappa, cacciocavallo, etc.

I started making wine in 1994 with my father Gino and his friend Enzo, who passed away. In 2003, we began experimenting with new methods. One year later, Bruno, my cousin by marriage, joined our team,” recalls Dino Gerbasi, the mastermind behind the production of the StLeonard based label, “Castello Brugiendi” (whose moniker is derived from the combined names of

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are il vino non è un’attività semplice. Per avere ogni possibilità di raggiungere un risultato gustoso, si deve essere organizzati, ben equipaggiati e circondati da persone competenti con esperienza, energia e dai consigli attenti. Queste qualità sono ben note al “nucleo Gerbasi”, una famiglia affiatata che, da tempo, ha abbracciato totalmente le tradizioni del vecchio paese per ragioni che vanno ben oltre la nostalgia e la parsimonia.

“Ho sempre fatto il vino alla vecchia maniera, come mio padre a Cosenza, Calabria. Non mi sono mai preoccupato di misurare il contenuto alcolico, l’acidità o i livelli di zucchero. Il risultato per ogni partita era pressocché incerto. Ciò, fino a che mio figlio, Dino, è subentrato ed ha introdotto un approccio del tutto nuovo” dice Gino Gerbasi, patriarca di un insolito collettivo enologico e canadese da quando immigrato nel 1954.

“A casa abbiamo sempre bevuto vino e preparato le nostre specialità calabresi; barattoli di pomodoro, soppressata, grappa, caciocavallo, etc…Ho cominciato a fare il vino nel 1994 con mio padre Gino e il suo amico Enzo, adesso morto. Nel 2003, abbiamo cominciato a sperimentare nuove tecniche. Un anno dopo, Bruno, cugino acquisito, si è unito al gruppo” ricorda Dino Gerbasi, la mente dietro la produzione dell’etichetta con base a St-Leonard, “Castello Brugiendi” (il cui nome deriva dalla fusione dei nomi dei suoi creatori: Bruno, Gino, Enzo e Dino).

F

aire du vin n’est pas une mince affaire. Il faut être organisé et bien équipé. Cela signifie aussi s’entourer des bonnes personnes. Ceux qui vous donnent les bons conseils, le savoir-faire et l’énergie nécessaires pour obtenir le meilleur résultat possible. Parlez-en au « clan Gerbasi », une famille tissée serrée pour qui maintenir en vie ses traditions est plus qu’une question d’économie. « J’ai toujours fait mon vin à l’ancienne, comme le faisait mon père à Cosenza en Calabre. Sans calculer le taux d’alcool, d’acidité ou de sucre. Le résultat était toujours aléatoire. Puis, mon fils Dino a pris la relève avec une toute nouvelle approche », affirme Gino Gerbasi, le patriarche du groupe, installé au Canada depuis 1954. « Nous avons toujours bu du vin à la maison et préparé nos propres spécialités calabraises : conserves de tomates, soppressata, grappa, cacciocavallo, etc.

J’ai commencé à faire du vin en 1994. D’abord avec mon père Gino et son ami Enzo qui est maintenant décédé. En 2003, nous avons commencé à expérimenter de nouvelles méthodes et un an plus tard Bruno, mon cousin par alliance, s’est greffé à l’équipe », explique Dino Gerbasi, le cerveau derrière la production du « Castello Brugiendi » (pour Bruno, Gino, Enzo et Dino), une cuvée 100% Saint-Léonard. « J’ai d’abord goûté à leur vin en 2003 à la maison de la grand-mère de ma femme. Je n’arrivais pas à croire que c’était un vin maison. J’ai immédiatement

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WINE its creators: Bruno, Gino, Enzo and Dino).

“I first tasted their wine in 2003 at my wife’s grandmother’s place. I couldn’t believe I was drinking homemade wine. I immediately decided to join their venture. I wanted to see how they did it and I just got hooked,” explains Bruno Petrozza.

With the addition of Bruno, things quickly took an unexpected turn, one that caught veterans Gino and Enzo a bit off-guard. “From that point on, the company really started taking off and we found ourselves investing more and more into it. We bought oenology textbooks from the University of California and began following each step to the letter,” Dino remembers.

A brief intergenerational battle for control of the operation ensued, which ended with the quick capitulation of its two older members. “It was two against two; young versus old. We had to fight them to incorporate the new methods, but ultimately they were easily convinced,” says Bruno.

“They abandoned their opposition after having tasted the wine. As long as they had their 70 bottles per year, they were happy. Which isn’t to say that we’ve ever managed to skimp them on that agreed amount...”

As the younger winemakers increasingly transformed their garage into a full laboratory, calculating the rate of tartaric acid and experimenting with malolactic fermentation (i.e., the process of transforming malic acid into lactic acid using lactic bacteria, in order to confer flexibility, roundness and microbiological stability to wine), Gino and Enzo came to ascribe to their partners a new sobriquet: “i Farmacisti” (the Pharmacists).

“Ho assaggiato il vino per la prima volta nel 2003 dalla nonna di mia moglie. Non potevo credere di bere vino fatto in casa. Ho deciso immediatamente di far parte dell’impresa. Volevo vedere come l’avevano fatto e ne rimasi semplicemente infatuato,” spiega Bruno Petrozza.

Con l’aggregarsi di Bruno, le cose hanno rapidamente preso una svolta inaspettata, che ha colto un po’ di sorpresa i veterani Gino ed Enzo. “Da quel momento in avanti, la compagnia ha cominciato davvero a decollare e ci siamo ritrovati a investirvi sempre più. Abbiamo comprato testi di enologia dall’Università della California ed abbiamo cominciato a seguire ogni passo alla lettera” ricorda Dino.

Ne è seguito un breve scontro generazionale per il controllo delle operazioni, terminato con la resa dei due membri più anziani. “Eravamo due contro due; giovani verso anziani. Abbiamo dovuto scontrarci con loro per incorporare i nuovi metodi, ma alla fine si sono convinti facilmente” afferma Bruno. “Hanno abbandonato la propria posizione dopo aver assaggiato il vino. Fintantoché avevano le loro 70 bottiglie l’anno, erano felici. Il che non vuol dire che non siamo mai riusciti a fargli ridurre la quantità pattuita…”

Mentre i giovani produttori di vino trasformavano sempre più i loro garage in veri laboratori, calcolando il tasso di acido tartarico e sperimentando la fermentazione malolattica (ossia, il processo di trasformazione dell’acido malico in acido lattico utilizzando batteri lattici, allo scopo di conferire flessibilità, rotondità e stabilità microbiologica al vino), Gino ed Enzo hanno finito per attribuire ai loro soci un nuovo appellativo: “I Farmacisti”.

“Ci guida la tradizione ma io sono un per-

décidé de me joindre à l’aventure. J’étais curieux de voir comment ils s’y prenaient et j’ai rapidement eu la piqûre », détaille Bruno Petrozza.

Avec l’addition de Bruno au groupe, les choses ont rapidement pris une tournure inattendue pour les vétérans Gino et Enzo. « À partir de ce moment-là, l’entreprise a vraiment pris forme et nous nous sommes investis de plus en plus. Nous nous sommes procurés des manuels d’oenologie de l’université de Californie et nous avons commencé à suivre les étapes à la lettre », révèle Dino.

Un conflit de génération en bonne et due forme s’est alors déclaré, avec une capitulation somme toute rapide de la part des deux membres plus âgés du groupe. « Nous étions deux contre deux. Les jeunes contre les vieux. Nous avons lutté pour faire accepter nos méthodes. Mais ça n’a pas été difficile de les convaincre », assure Bruno. « Ils ont rapidement laissé tomber les barrières une fois avoir goûté au vin. Du reste, du moment qu’ils avaient leurs 70 bouteilles par année, ils étaient heureux. Par contre, pas moyen de les duper sur les quantités… » Alors que les apprentis œnologues transformaient leur garage en réel laboratoire et calculaient les taux d’acide tartrique et expérimentaient la fermentation malolactique (une transformation dans le vin de l'acide malique en acide lactique sous l'influence de bactéries lactiques qui confèrent souplesse, rondeur et stabilité microbiologique), Gino et Enzo ont tôt fait de surnommer leurs jeunes loups : les « farmacisti » (les pharmaciens). « La tradition nous guide, mais je suis un perfectionniste de nature, tout comme Dino, et chaque année nous cherchons à faire le meilleur vin possible.

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“Tradition guides us, but I'm a perfectionist by nature, just like Dino, and every year we try to make the best possible wine, which is where the science comes into play. It is also part of our character,” says Bruno. “We like the scientific side, but we also enjoy the competitive feelings that emerge from it all. Bruno is an experienced wine taster.

He took courses and knows whereof he speaks. It is natural for us to try to improve,” says Dino, a trained engineer nicknamed “Doctor D” by the group. Winning the “Grappolo d'oro 2013” at their very first appearance – an award handed out

by Casa d'Italia in Montreal to celebrate fine homemade wines – is yet another reminder that the Gerbasi clan’s hard work has never been in vain.

Still another and perhaps even more attractive benefit emerging from their home business is the opportunity to be among friends and family. “With our crazy schedules, spending quality time with our parents was a strong incentive to really dedicate ourselves to the business. These days, the operation involves about a dozen people, including Enzo’s son, Gabriel, as well as neighbours, cousins, friends and Johnny, our grape supplier at Intermarché Lagoria We’re like a family,” says Dino. Their friend Leo even replaced Dino’s mother in the kitchen, becoming the outfit’s personal chef, a role whose importance cannot be overestimated, which ensures no man dies of hunger at workday’s end.

Their story goes well beyond the roughly 700 litres of wine produced annually by a group of Italian-Canadians based in Montreal’s eastend for whom making wine has become way of life. “Wine gives us an excuse to get together, eat and drink!” Bruno boasts. Not to mention, the substantial savings they enjoy at an average of about $3 per bottle produced.

For Dino, for whom any weekend dedicated to crushing and pressing grapes, or filtering and bottling wine is set a year in advance, these are the moments to look forward to. His passion involves a commitment to continue this tradition for as long as possible. “When we return to Calabria to see family or attend weddings, we realize that things have changed there, and unlike them we are interested in keeping alive many traditions that they do not. It’s the same thing with the dialect. And, when my cousin Pasqualina sees us making wine, it always surprises her, because to her it’s an outdated tradition. But if we don’t do it, who will in our stead?” Dino asks. “What touches me the most is that my son and grandchildren love it; and that pushes me to get even more involved,” adds his father, Gino.

Cent’anni!

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fezionista per natura, proprio come Dino, ed ogni anno cerchiamo di produrre il miglior vino possibile, e qui entra in gioco la scienza. Fa anche parte del nostro carattere,” dice Bruno. “Ci piace l’aspetto scientifico, ma ci piace anche quello spirito di competizione che emerge dal tutto. Bruno è un degustatore di vini esperto. Ha seguito dei corsi e quindi sa di cosa parla. È naturale per noi cercare di migliorare” afferma Dino, ingegnere qualificato soprannominato “Doctor D” dal gruppo. La vittoria del “Grappolo d’Oro 2013” alla loro prima partecipazione – riconoscimento offerto dalla Casa d’Italia di Montreal per celebrare i vini pregiati fatti in casa – serve ancora a ricordare che il duro lavoro del Gruppo Gerbasi non è mai stato invano.

Un ulteriore beneficio, forse ancor più invitante, della loro attività da casa è dato dall’opportunità di stare tra amici e parenti. “Con i nostri ritmi folli, trascorrere del tempo di qualità con i nostri genitori è stato davvero un forte incentivo per dedicarci all’attività.

Oggi, le operazioni coinvolgono circa una dozzina di persone, incluso il figlio di Enzo, Gabriel, così come vicini, cugini, amici e Johnny, il nostro fornitore d’uva allo Intermarché Lagoria.

L’amico Leo ha addirittura sostituito la madre di Dino in cucina, diventando il cuoco personale della squadra, un ruolo la cui importanza non è sicuramente sovrastimata, e che assicura che nessuno muoia di fame alla fine della giornata lavorativa.

La loro storia va ben oltre i circa 700 litri di vino prodotti ogni anno da un gruppo di italocanadesi con base nell’ East-End di Montreal e per i quali fare il vino è diventato un modo di vivere. “Il vino ci offre la scusa per riunirci, mangiare e bere!” si vanta Bruno. Per non parlare del notevole risparmio, di mediamente 3 dollari a bottiglia prodotta, di cui godono.

Per Dino, per il quale ogni fine settimana destinato a schiacciare e pressare l’uva, filtrare e imbottigliare il vino è stabilito un anno prima, questi sono i momenti per i quali non vede l’ora. La sua passione implica l’impegno di continuare questa tradizione il più a lungo possibile. “Quando torniamo in Calabria per fare visita alla famiglia o partecipare a matrimoni, ci rendiamo conto che le cose sono cambiate e che, a differenza di loro, noi abbiamo l’interesse a mantenere vive molte tradizioni. È lo stesso per il dialetto.

Quando mia cugina Pasqualina ci vede fare il vino si sorprende sempre perché per lei è una tradizione superata. Ma se non lo facciamo noi, chi lo farà al nostro posto?” chiede Dino. “Ciò che mi emoziona di più è che mio figlio e i miei nipoti lo amano e questo mi fa sentire ancora più coinvolto” aggiunge suo padre, Gino.

Cent’anni!

C’est là que la science entre en ligne de compte. Ça fait aussi partie de notre caractère », explique Bruno. « Nous aimons le côté scientifique, mais aussi l’élément de compétition qui se dégage de tout ça. Bruno est un dégustateur averti. Il a suivi des cours et sait de quoi il parle. C’est donc normal que chaque année nous cherchions à nous améliorer », explique Dino, ingénieur de formation qu’on surnomme dans le groupe « Docteur D ». Le clan Gerbasi a d’ailleurs remporté le « Grappolo d’oro 2013 » au concours de vin maison de la Casa d’Italia à Montréal à sa première participation à la compétition. Une consécration qui leur permet de croire que tous leurs efforts n’ont pas été en vain.

Un autre élément clé se dégage toutefois de cette entreprise maison : l’importance d’être en famille. « Avec nos horaires de fou, passer du bon temps avec nos parents était un facteur déterminant qui nous a poussés à vraiment nous dédier à ça. Maintenant, le groupe compte une dizaine de personnes dont Gabriel, le fils d’Enzo, des voisins, des cousins, des amis, voire même Johnny notre fournisseur de raisins de l’Intermarché Lagoria. On est comme une famille », assure Dino. Remplaçant désormais la mère de Dino aux fourneaux, leur ami Leo est même devenu le cuisinier attitré du groupe. Un rôle essentiel dans l’équipe afin que personne ne meurt de faim une fois la journée de travail terminée.

Cette histoire de famille va ainsi bien au-delà des quelque 700 litres de vin produits annuellement par ces Italo-Canadiens de l’est de Montréal, pour qui faire son vin est devenu un mode de vie. « Le vin n’est qu’une excuse pour se rassembler, manger et boire tous ensemble ! », s’esclaffe Bruno. Sans compter l’économie substantielle dont ils profitent, avec une moyenne d’environ 3$ par bouteille produite.

De l’aveu de Dino, pour qui tous les week-ends dédiés à écraser et presser le raisin ou filtrer et embouteiller le vin sont prévus à l’agenda un an à l’avance, c’est devenu un rendez-vous incontournable.

Une passion qui se traduit par un engagement à poursuivre cette tradition aussi longtemps que possible. « Lorsque nous retournons en Calabre pour voir la famille ou assister à un mariage, on se rend compte que les choses ont bien changé là-bas et que, contrairement à eux, nous conservons vivantes bien des traditions qu’ils ont laissé tomber. C’est la même chose avec le dialecte. Et lorsque ma cousine Pasqualina nous voit faire du vin, elle s’étonne toujours, car pour eux, il s’agit d’une tradition désuète.

Mais, si nous ne le faisons pas, qui le fera à notre place ?», conclut Dino. « Ce qui me touche le plus c’est que mon fils et mes petits enfants adorent ça. Ça me pousse à m’impliquer encore davantage », renchérit son père Gino.

Cent’anni!

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“

Walking in an east end Montreal neighbourhood during the autumn months is a delight for all senses.

By Luigi Palazzini

W

alking in an east end Montreal neighbourhood during the autumn months is a sight for all senses. Just don’t take in a deep breath or you’ll swallow a wasp or two. October is wine-making season in Montreal, and especially in the east end, where empty grape crates line the neighbourhood streets like mini condo projects. The art of making homemade wine has not dwindled, in fact, it is experiencing a rebirth.

Let’s begin with a typical time-tested and effective procedure. The first step is to ensure we have the proper equipment. I use a state-of-the-art grape crusher complete with an old fridge motor, thereby rendering manual turning obsolete. It’s ear piercing loud, but heck, it beats the numbness in your arms. Then it’s on to the wine press, which in most families is passed down from generation to generation. Lastly, we need containers to store the wine in. Demijohns work, as do old glass water cooler bottles, which can still be found. Glass is the material used the most – never use plastic. Only dépanneur (supermarket) wines come in plastic bottles.

Now we can begin to make our wine. The ideal location is the garage, for the simple reason that we can raise the door a notch to let in some fresh air or push out the know-it-all Zio Giuseppe. We begin, well, at the beginning, with the buying of the grapes. I have a regular supplier with whom I have an understanding: he gives me good prices and I buy from him. Be careful not to buy grapes that “fell off the truck” because, well, they fell off the truck and the end result tastes like a cross between turpentine and vinegar. The choice of the types of grapes can be tricky, and it’s really hit or miss, unless you have Nonno’s recipe, which is the best in the world.

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“

An Ode to Homemade Vino

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WINE Then it’s time to roll up our sleeves and start crushing. Keep your shoes on because we have our electric crusher. I like to divide my three types of grapes equally in 10-litre plastic drums that I share with my in-laws and they share with their in-laws. These drums have to be thoroughly washed and cleaned or we get that funky aftertaste. Once the grapes are crushed and separated, the drums are covered, usually with the evening tablecloth, and the mixture is left to ferment or rise for a couple of days. The mixture will rise to the top leaving the liquid or mosto at the bottom. This liquid is siphoned into buckets and is later transferred, equally, into demijohns or old glass bottles.

Next comes the wine press. We begin this part early on a Sunday, break for a nice pasta lunch, and finish it off in the afternoon. After siphoning as much of the mosto as possible and gasping for air, we carefully ladle the mixture into the press, being careful not to drop any or face the wrath of the family members watching your every move. Unfortunately, our wine press is not motorized and we have to do the cranking by hand. It’s a great muscle builder but forget about lifting anything for a week after. As the first bucketfuls of mixture are pressed, the juice begins to flow. That is added in equal parts to the demijohns and containers at hand. As the mixture is pressed, more is added until all of it is stuffed into the press. But we have to get every last drop, so the wine press is taken apart, the block of lees broken down, shaken up, and put back into the wine press the get one last gallon of juice.

The mosto is left to again ferment in the glass containers for several days, until the wine has stopped fermenting or “bubbling,” as we call it. Adding too much to the containers can result in the mosto overflowing, which is one heck of a mess to clean up, and let’s not forget, heaven forbid, the loss of wine. Once this process is complete and there is no hissing sound when you put your ear to the containers, they are transferred to a storage area or cantina. Every house built by an Italian has to have at the very least two cantinas: one for the canned produce, oils, homemade cheese and fresh meats, and the other for the homemade wine. After the final fermentation is complete, in my case usually 8 weeks, the wine is ready to be served. Some choose to bottle the wines directly while others leave it in the demijohns and siphon a bottle when needed.

At the end of it all, we have taken part in a cherished family custom that is a beloved Italian ritual. And our wine-stained hands serve as a reminder that the wine on our table is ours.

The place where my husband turns into an 8-year-old.

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The experience begins here.

bmwlaval.com | 2450 Chomedey Boulevard

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Homegrown Tradition pinot noir grapes (Carone Winery)

Italian-Canadian winemakers in Quebec

By Sara Germanotta

It's

no secret that Italians love their wine. Whether it comes from Nonno’s cantina or one of Italy’s many world-renowned wineries, there’s much truth to the proverb “Chi ha pane e vino, sta meglio del suo vicino.” On a global scale, Italy ranks alongside France as one of the world’s largest producers of wine. From Piedmont’s bold Barolo to Tuscany’s Chianti country down to Sicily’s Nero d'Avola and honey sweet Passito di Pantelleria, Italy's mild climate is ideal for cultivating a rich variety of grapes.

The tradition of making homemade wine is also a long-standing one for many Italian families, and as Italians have emigrated to different parts of the globe, they have held on to this ritual. Many of us have fond memories of wandering into our father or grandfather’s garage or cantina and stumbling onto damigiane filled with vino. Today, Italians are doing more than just making wine for their personal consumption; many are growing vineyards everywhere from Canada to Australia and bringing new wines to the global market.

La belle province is no exception. Although the winemaking industry in Quebec is relatively young, there are several Italian-Canadian vintners who are making their mark on a global scale. Isabel Bordeleau is head sommelier at the award-winning Maison Boulud restaurant in Montreal’s Ritz Carlton hotel: “I think it is the very beginning of a new industry that surely shows some great potential. We need to be patient and open-minded because we will probably be witness to a great evolution for some of these products in the future.” Local ItalianCanadian producers such as Carone, Gagliano and Côte de Vaudreuil are all making their mark in the wine industry. “I think the best assets of the region are the sweet wines such as ice wine,” explains Bordeleau. “Not too many places in the world make ice wine like we do. Also, our ice apple ciders are absolutely delicious.”

Despite the growth of Quebec’s winemaking industry, there are some challenges to making good wine in the province. The first hurdle is an obvious one – the climate.

Alfonso Gagliano is no stranger to jumping through hurdles. The former MP faced numerous challenges during his 25 years in politics. Today, the retired 72year-old spends his time tending his vineyard on the hills of the Dunham valley in Quebec’s Eastern Townships. That’s where he and his son, Vincenzo, own and operate Vignoble Gagliano. “I went into politics to change things and improve our fellow citizens’ lives,” explains Gagliano. “I went into the winemaking business to make the best Quebec wines possible and it makes me happy when people enjoy drinking my wine.”

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The ex-politician admits that one of the obstacles to making great wine here is the weather: “Quebec does not have the natural climate to grow vines and make good wines, especially reds. But with a good amount of passion, some money and some know-how we can succeed.” Gagliano Vineyards produces everything from sparkling wine to ice wine, but they are best known for their red wine.“Winemaking is not only an art but also a science,” explains Gagliano. “My philosophy is to marry the old traditions with the best new technology.” And it is with a little technological tweaking that winemakers such as Gagliano are able to grow grapes that can withstand Quebec’s short summers and long, cold winters.

Matteo Meglioli is an oenologist and quality manager at Mosti Mondiale. He says Canada’s cool climate privileges ice and sparkling wines, but there are some excellent white and even a few distinct red wines being produced here. “Wine made in Quebec comes mainly from hybrid grapes which are more resistant to cold climates. In terms of white wine, there is no difference between wine produced here and in other countries,” says Meglioli. “The biggest difference is more noticeable in red wines, which are sometimes not as complex because of the lack of heat and short growing season. This makes our red wine much more difficult to bring up to international standards.”

The folks at the Carone winery, located along the north shore banks of the St. Lawrence River, have taken up the challenge of producing a high quality, Quebecmade red wine. And, so far, they are succeeding. Carone’s Rosso Classico recently won a Double Gold Medal, Best of Category, at the All Canadian Wine Championships, and their Venice Cabernet Severnyi was sipped by Prince William and his wife Kate on their royal visit to Montreal in 2011. “I enjoy producing wines that can stand in the company of the finest in the world,” says owner Anthony Carone, who started making wine at the age of five as his father’s assistant in the cantina. “We want to have our wines express the natural characteristics of a Canadian wine as much as possible, which means we try to manipulate the grapes as little as possible during the winemaking process,” explains the 49-year-old. “We are not purists, but the wines have to demonstrate a sense of place. For us, that place is the Lanaudière region.”

Despite the increasing success enjoyed by many homegrown winemakers, getting their products to consumers can be a challenge. It is not easy for Quebecois vinters to earn a spot on the shelves of the Société des Alcools du Québec (SAQ).

Serge Primi is owner of the Côte de Vaudreuil vineyard just west of Montreal. He says it’s difficult for smaller wineries to sell bottles to the SAQ and still turn a prof-

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Boutique at Vignoble Gagliano

Sarah and Anthony Carone of Carone Winery

it: “The Parti Quebecois had announced at the end of November 2013 an improved program for Quebec wine producers which would make selling to the SAQ more attractive. If you sell to the SAQ without that program, you would have to sell for less than the actual cost of a bottle and go bankrupt,” explains Primi.

The Liberals shelved the PQ’s proposed plan once they were elected this past spring but have recently decided to uphold it. “At this point in time, we don’t know what the government’s intention is but a program from the government is not a permanent measure and therefore it creates uncertainties. If the program is shut down, no wine producer will want to sell to the SAQ and it would be disastrous.”

Primi says his vineyard does not produce enough bottles of wine to sell to the SAQ, but they are planning to increase production over the next few years. Despite the challenge of getting his wine out there, Primi says winemaking remains, for him, a labour of love. He learned the art from his Tuscan grandfather and his vineyard is turning out several award-winning wines. His Côté Plateau white wine won a gold medal and his Pepino rosé and Frontenac Gris earned silver in last year’s Grands Vins du Quebec competition. “Quality is in the details. We will never give up even if the actual products are very good. If we have a good product we won’t have difficulty selling it,” says Primi.

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Under the Tuscan Sun Winemaker Paula Papini Cook

By Sara Germanotta

P

aula Papini Cook is living out many people’s dream. The 29-year-old owns and operates a vineyard and villa in the heart of Tuscany. Le Miccine, nestled in the hills of the Chianti region, is a centuries-old wine estate that used to serve as a way station for travellers going from Siena to Florence. “The travellers would come with their donkeys that would carry their loads,” explains Papini Cook. “The property was named after the little female donkeys, which are called le miccine in the Siena dialect.”

The story of how such a young Canadian woman came to own a vineyard in one of the world’s most renowned wine-making regions is not quite as impossible as it sounds – it just involves a lot of passion, hard work and courage.

Papini Cook grew up in St-Bruno, on Montreal’s south shore, the daughter of an Italian mother and Scottish father. She was brought up in an English-speaking household and attended French school but didn’t speak a word of Italian. That all changed, she says, when, at 16 years old, her parents took her on her first trip to Italy. “We visited Seravezza, the town in Tuscany where my grandmother is from, and I fell in love with it,” explains Papini Cook. “I didn’t speak the language, but I came into this little town and it was as if everybody knew me already. I was part of the family and everyone knew my history.”

From that moment on, Papini Cook says she was determined to learn how to speak Italian and make the culture a part of her life. As a teen she started taking Italian language classes on the weekends, she continued to study the language in college, and eventually went on to complete a minor in Italian in university. The main focus of her studies, however, was agriculture. “My original idea was to go into herbal medicine but it didn’t quite work out that way,” admits Papini Cook.

“Once I finished my degree in Agriculture, I was trying to find out what I could do that would combine all my passions: agriculture, science, travel, culture, languages.

So, my dad, who is a wine connoisseur, suggested I look into winemaking.”

Papini Cook says she was intrigued by her father’s suggestion and she started researching the subject. The 21-year-old quickly realised that winemaking connected everything she was interested in. So she signed up for a two-year intensive Master’s program in Viticulture and Oenology that took her to Italy, France and Spain. Her studies also helped her snag an internship with one of the world’s most renowned winemakers: Patrick Leon. “I worked at his family’s vineyard in 28

PA N O R A M I TA L I A . C O M

Bordeaux with his son,” explains Papini Cook. “They made me do absolutely everything and it was hands on, long days. But I remember thinking that I had absolutely found my passion. It’s what I was meant to do in life.”

Despite having discovered her calling in life, Papini Cook says she wasn’t quite sure how she would fit into the very masculine world of winemaking. “I knew I wanted to be in Italy, but in Italy winemaking is still a very male-dominated career. The attitude toward women in the wine world is still kind of sceptical and I knew I was going to be facing lots of challenges.”

Papini Cook says she received many odd stares when she entered bank managers’ offices in search of financing to acquire her own winemaking business.

“They kept asking me if I knew what I was getting into,” she laughs. “They thought I was very courageous.”

But the young winemaker was in luck: during that time in Italy it was a buyer’s market when it came to vineyards. There were many wine estates on the market because a lot of the older owners were eager to sell, their children having opted for city jobs as opposed to taking over the family business. “I decided to make an offer on Le Miccine when I first saw it because the vineyards were so young. That meant that I could really shape the wine according to my philosophy, my ideas. I wanted everything to be organic.”

So with some financial help from her parents and bank loans, in 2010, at the young age of 24, Papini Cook became the proud owner of her very own vineyard and villa. “When I got the phone call telling me that my offer had been accepted I thought, ‘Oh my God, what have I done?’ I was scared for my life,” she remembers. “But, I decided to throw myself into it. The opportunity had presented itself and I was going for it.”

And things have gone remarkably well for Papini Cook. Her wines are available everywhere from Montreal to Hong Kong, and Le Miccine’s Chianti Classico Riserva 2010 has been the recipient of numerous awards as well as the top tre bicchieri score in the prestigious Gambero Rosso guide. “I’m very proud of what I’ve been able to accomplish,” says Papini Cook. “I want to continue to make wines that are elegant, vibrant, that express this land and just beg for a plate of pasta. I want people to leave empty bottles at the end of their meals.”

MTL OCT/NOV 21-40_Layout 1 14-10-01 2:35 PM Page 29

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WINE GUIDE

Legend DOCG: Vino a Denominazione di Origine Controllata e Garantita DOC: Vino a Denominazione di Origine Controllata IGT: Vino a Indicazione Geografica Tipica

P.I.: Private Import

Types of wine

Service

Notation

Price Ranges

Red wine

Ready to drink

☆ Ordinary (75-79)

0 to $15

☆☆ Good (80-84)

White wine Sparkling wine

Ready to drink or keep until indicated

Liqueur Rosé Spirits

15 to $20

☆☆☆ Very good (85-89)

20 to $25

☆☆☆☆ Excellent (90-94)

25 to $30

☆☆☆☆☆ Sublime (95-100)

30 to $60 $60 +

Keep until indicated

N.B.: The prices incidated are subject to changes relative to the SAQ price policy.

Italian Wine

Piemonte

Guide 2014

Ricossa Barbera d'Asti 2012 MGM Mondo del vino

About wine critic Gabriel Riel-Salvatore Managing Editor and resident wine expert at Panoram Italia magazine, Riel-Salvatore has been involved in the wine industry for 15 years and has travelled extensively to various wine regions of Italy. He regularly participates as a judge in Canada’s International Wine Championship in Quebec City. He organizes numerous gastronomical and wine tasting events and from 2008 to 2010, he served as president of the Montreal Slow Food Convivium.

PRICE RANGE

0-15$

Barbera d’Asti DOC $13.95 SAQ # 11315446 Classic nose of red berries with hints of raspberry.

Fun, fruity mouth with a good overall balance. Ideal with breaded veal or chicken cutlets. ☆☆ 84

Puglia

Puglia

Puglia

Puglia

Sangiovese 2013 Pasqua

Primitivo del Salento Luigi Leonardo2012 Cantine Sgarzi Luigi

Lapaccio 2013 Pasqua

Masseria Surani Ares 2012 Agricola Tommasi Viticoltori

Puglia IGT $11.00 SAQ # 545772 Nose offering nice strawberry jam aromas. Soft, round mouth. Perfect with a nice plate of pasta or a pizza. ☆☆ 84

Salento IGT $13.00 SAQ # 643544 Soft plum and green tomato aromas. Tasty mediumbodied wine with a gentle peppery finish. Amazing with sausage and rapini. ☆☆84

Salento IGT $14.50 SAQ # 610204 Baked strawberry bouquet with a fruity, lingering mouth. Ideal with pasta al forno or sun-dried tomato pesto. ☆☆83

Puglia IGT $14.80 SAQ # 12283773 Expressive nose with a rich, fruity character recalling black cherry marmalade.

Juicy, medium-bodied wine with chalky tannins.

Sublime with barbecued, marinated pork chops. ☆☆☆ 85

Sicilia

Sicilia

Sicilia

Sicilia

Vento di Mare Nero d'Avola CabernetSauvignon 2012 Cantine Ermes

Cusumano Syrah 2013 Cusumano

Cusumano Angimbe 2013 Cusumano

Corvo Rosso 2011 Duca di Salaparuta

Terre Siciliane IGT $14.45 SAQ # 10960777

Terre Siciliane IGT $14.45 SAQ # 11097101

Sicilia IGT $14.60 SAQ # 34439

Nice red berry nose with black olive undertones.

Good, vibrant wine with a fun peppery finish. Try it with a juicy beef burger with crispy pancetta or pasta alla putanesca. ☆☆84

Nose recalling peach aromas with soft floral and mineral undertones. Sharp, tasty white with a vibrant finish. Ideal with seafood pasta. ☆☆☆ 85

Nose recalling blackberries with hints of floral aromas and savoury undertones.

Smooth, round body with a warm, slightly peppery finish. Ideal with pork chops or penne alla norma. ☆☆☆84

Terre Siciliane IGT (organic) $12.95 SAQ # 12207914 Soft, fruity bouquet of ripe blackberries with slightly vegetal undertones. Smooth medium-bodied wine with a rather short finish. Good with penne al pesto trapanese. ☆☆83

Umbria

Veneto

Campogrande 2013 Antinori Santa Cristina

Monte Del Fra Bardolino 2013 Azienda Agricola Monte del Fra

Orvieto Classico DOC $14.75 SAQ # 18838 Citrusy nose with lime peel and peppermint undertones. Fresh, vibrant white wine with a lively zesty finish. Perfect with ceviche or breaded seafood. ☆☆☆ 85

Bardolino DOC $14.35 SAQ # 12383109 Gentle, fruity nose of red bush berries with hints of red liquorice. Soft, light red wine perfect with fried cod filets, sushi or finger foods. ☆☆84

Abruzzo

Contea di Bordino 2010 Cantina M.D.M. SCARL

PRICE RANGE

15-20$

Montepulciano d'Abruzzo DOC $15.35 SAQ # 10446874 Rich black cherry aromas with tar undertones. Warm, medium to full-bodied red with chunky tannins. Good with braised lamb or meat sugo and pasta. ☆☆☆86

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WINE GUIDE

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PA N O R A M I TA L I A . C O M

Abruzzo

Lazio

Jorio 2011 Umani Ronchi

Poggio dei Gelsi 2013 Falesco

Montepulciano d'Abruzzo DOC $17.75 SAQ # 862078

Est!Est!Est! Di Montefiascone DOC $17.20 SAQ # 11952091

Sour black cherry bouquet intertwined with soft floral aromas. Nice, fruity medium-bodied wine with a vibrant finish. Ideal with grilled lamb chops or salsiccia e faggioli. ☆☆☆ 86

Complex, mineral bouquet mixing apple aromas with herbal cut grass undertones.

Fresh mouth with zippy lime fragrances. Ideal with grilled branzino (seabass) with lemon. ☆☆☆ 86

Piemonte

Piemonte

Le Orme 2011 Michele Chiarlo

Langhe Rosso 2012 Batasiolo

Barbera d'Asti DOC $16.75 SAQ # 356105

Langhe Rosso DOC $17.10 SAQ # 611251

Inviting nose of red berries with hints of rose petals.

Tasty, light-to mediumbodied red with a vibrant acidity. Pair it with roasted quail or casserole-roasted rabbit. ☆☆☆ 85

Nice cranberry aromas with streaks of smoke and underbrush. Medium-to full-bodied wine with muscular tannins and a warm finish. Serve with fried liver or braised lamb raviolis. ☆☆☆ 86

Piemonte

Puglia

2016

2016

Mompertone 2011 Prunotto

Chardonnay no. 1 2012 Rivera

Monferrato Rosso DOC $19.95 SAQ # 11669148

Castel del Monte DOC $17.00 SAQ # 11451931

Nice cherry overtones combine with hints of dark chocolate. Good, lively medium-bodied red with chunky tannins. Best served with veal tenderloin and morels or oven-braised beef stew. ☆☆☆ 86.5

Inviting apple and ground cherry aromas mix with honey undertones. Round, juicy white wine with a rather low acidity. Good with crab cakes or mozzarella in carrozza. ☆☆☆ 85.5

Puglia

Sicilia

2017

Nero di Troia Violante 2011 Rivera

Regaleali Bianco 2013 Tasca d'Almerita

Castel del Monte DOC $17.95 SAQ # 11451923

Sicilia IGT $16.95 SAQ # 715086

Rich plum and blackberry aromas with floral undertones. Inviting mouth with chewy tannins evolving on a slightly vegetal finish. Try it with duck confit. ☆☆☆ 86

Nice mineral bouquet intertwines with mandarin and peach aromas. Lively mouth with fresh mandarin fragrances. Good with grilled shrimp or pasta with baby squid and porcini mushrooms. ☆☆☆ 86

Sicilia

Sicilia

2016

Regaleali Nero d'Avola 2011 Tasca d'Almerita

Anthilia 2013 Donnafugata

Sicilia IGT $17.45 SAQ # 482604

Sicilia IGT $17.95 SAQ # 10542137

Meaty nose combining blackberry with floral and mushroom undertones.

Nice, fruity red with plenty of structure and robust tannins. Pair it with pasta all’Amatriciana or a savoury chicken couscous. ☆☆☆ 87

Zesty, citrus bouquet with soft mineral undertones.

Vibrant, tasty white wine with a refreshing lemony finish. Good with deep fried calamari or grilled octopus. ☆☆☆ 86.5

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WINE GUIDE Sicilia

2017

Toscana

Sedàra 2012 Donnafugata

Santa Cristina 2012 Antinori

Sicilia IGT $18.70 SAQ # 10276457

Toscana IGT $15.75 SAQ # 76521

Flowery bouquet with rich plum accents and sweet spice undertones. Fleshy red wine with chunky tannins and spicy, chocolaty flavours. Try it with fried liver with thyme or stuffed eggplants. ☆☆☆87

Red berry accents intertwine with barnyardy, vegetal undertones. Medium-to full-bodied wine with coating tannins. Ideal with a beef tenderloin. ☆☆ 84

Toscana

Toscana

Fumaio 2013 Banfi

Chianti Superiore Santa Cristina 2012 Antinori

Toscana IGT $16.30 SAQ # 854562 Citrusy nose mixing green apple and pear aromas.

Tasty, vibrant white wine with a sharp zesty finish.

Try it with zucchini and goat cheese bruschetta and fried cod filets. ☆☆☆ 86.5

2017

Chianti Superiore DOCG $17.75 SAQ # 11315411 Classic sangiovese nose with red berry aromas and floral undertones. Good, vibrant Chianti with a lively acidity and a refreshing finish. Best served with savoury porchetta. ☆☆☆ 87

Toscana

Toscana

Ciliegiolo 2013 Il Grillesino

Poggio Al Tufo Cabernet Sauvignon 2012 Agricola Tommasi Viticoltori

Toscana IGT $17.80 SAQ # 12280695 Jammy red berry aromas with hints of cherry and bell pepper. Nice medium-bodied red with a vivid acidity and a lingering sour cherry ending.

Ideal with a plate of fatty coldcuts such as lardo di colonnata or pasta alla carbonara. ☆☆☆ 85.5

Toscana

2016

2016

Toscana IGT $17.95 SAQ # 12207691 Inviting nose of blackberry and blackcurrant aromas.

Gourmand, jammy red wine with chalky tannins. Ideal with barbecued rib eye steak. ☆☆☆ 86

Toscana

2016

Centine 2011 Banfi

Sasyr 2011 Rocca Delle Macìe

Toscana IGT $18.00 SAQ # 908285

Toscana IGT $19.10 SAQ # 11072907

Lovely bouquet displaying fragrant red berry aromas with notes of cassis. Tasty, peppery mouth with loads of fruit and chewy tannins.

Best served with beef tenderloin with sea salt and balsamic vinegar. ☆☆☆88

Fragrant and elegant bouquet displaying mulberry and cassis aromas. Juicy, inviting mouth offering equal amounts of structure and pleasure. Pair it with a rare to medium rare roast beef. ☆☆☆ 88

Umbria

Umbria

2017

2018

Sangiovese La Carraia 2012 La Carraia

Vitiano 2012 Falesco

Umbria IGT $15.95 SAQ # 11660813

Umbria IGT $16.75 SAQ # 466029

Nice, inviting bouquet mixing black and red berry aromas with rose petal undertones. Fruity, palatable red wine with plum fragrances and a lingering finish. Pair with a veal filet stuffed with wild mushrooms. ☆☆☆ 87

Meaty bouquet recalling leather and cigar box aromas with blackberry overtones. Full-bodied red with chunky tannins and a savoury finish. Best paired with wild boar stew or gamey meats. ☆☆☆ 87 PA N O R A M I TA L I A . C O M

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WINE GUIDE Umbria

Veneto

Veneto

Veneto

Tizzonero 2010 La Carraia

Allegrini Valpolicella 2013 Allegrini

Umbria IGT $19.90 SAQ # 11952120

Valpolicella DOC $16.00 SAQ # 11208747

Pinot Grigio Danzante 2013 TTD s.r.l.

Masianco Pinot Grigio e Verduzzo 2013 Masi Agricola

Delle Venezie IGT $16.20 SAQ # 10705151

Delle Venezie IGT $16.95 SAQ # 10439404

Complex nose mixing blackberry accents with mineral hints recalling gunflint. Nice, balanced medium-bodied red wine with a lofty floral finish. Pair it with creamy fettucini and morels or polenta with porcini mushrooms. ☆☆☆88

Soft and graceful mix of fresh black and red berry aromas. Light, round and supple red wine with a lively, refreshing finish. Ideal with finger foods or pasta al nero di seppia. ☆☆☆ 86

Green peach and gooseberry aromas intertwine with grassy undertones. Citrusy mouth that leads to a lively finish. Good with penne panna e salmone. ☆☆ 84

Peachy nose mixed with green apple aromas and lime peel undertones.

Zippy white wine with a fresh-cut grass finish. Ideal with an asparagus and scampi risotto. ☆☆☆ 85

Veneto

Veneto

Santome Pinot Grigio 2012 Tenuta Santome

Capitel Della Crosara 2011 Montresor

Delle Venezie IGT $19.00 P.I. (Vitis – 418.262.5618)

Valpolicella Ripasso DOC $19.50 SAQ # 10705178

2017

Mendoza, Uco Valley 2017 (Argentina)

Passo Doble Malbec / Corvina 2012 Masi Tupungato Rosso di Argentina $16.95 SAQ # 10395309 Rich, jammy plum and dark cherry aromas intertwine with hints of tar. Tasty mediumbodied red with a good acidity. Perfect with a beef tenderloin paillarde. ☆☆☆ 86

s.o. Pallini

Limoncello Pallini s.o. $20.00 SAQ # 12104878 Fresh, zesty aromas of lemon granita and margarita. Creamy, inviting mouth with smooth lemon pie fragrances. Ideal as a digestive or with a fruit pie. ☆☆☆ 88

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PA N O R A M I TA L I A . C O M

Notes of pear mix with grapefruit and mineral, buttery undertones. Lively, peachy mouth with a zesty, citrusy finish. Good with a tuna carpaccio. ☆☆☆ 85.5

Abruzzo

2017

2018

Concentrated bouquet of plum and chocolaty accents with hints of cedar. Inviting round and coating red wine with a juicy, fruity finish.

Good with fried liver or a goat cheese Portobello burger. ☆☆☆ 87.5

Emilia-Romagna

Pan 2009 Bosco Nestore

Liano Bianco 2012 Umberto Cesari

Montepulciano d'Abruzzo DOC $20.85 SAQ # 11949158

Rubicone IGT $23.35 SAQ # 11661761

Nice floral bouquet displaying sour cherry aromas with streams of fresh tobacco and oaky undertones. Medium to full-bodied wine with coating tannins and a nice overall balance. Ideal with beef braciole or braised lamb. ☆☆☆ 89

Luscious, creamy bouquet with peach and pineapple aromas mixed with rich vanilla and honey undertones. Sweet, inviting mouth with peachy fragrances and an oaky finish.

Perfect with seared swordfish or salmon steaks. ☆☆☆ 87.5

PRICE RANGE

20-25$

Lazio

2016

Tellus 2011 Falesco Lazio IGT $20.25 SAQ # 12179319 Clean, inviting nose of red berries with hints of black olive and cinnamon spice.

Good, fruity, peppery wine with nice chewy tannins.

Ideal with stuffed bell peppers or spicy Italian sausage. ☆☆☆ 88

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WINE GUIDE Piemonte

2016

Dolcetto d'Alba Pian Balbo 2012 Poderi Colla Dolcetto d'Alba DOC $20.55 SAQ # 11863258 Ethereal bouquet with floral accents and raspberry overtones. Soft, round mouth with velvety tannins.

Perfect with braised rabbit or pumpkin mezzelune. ☆☆☆ 87

Puglia

2018

Il Falcone Riserva 2008 Rivera Castel del Monte DOC $24.45 SAQ # 10675466 Deep blackberry bouquet with gamey and underbrush undertones. Muscular wine with a good, vibrant acidity.

Let it breath before serving it with an herb-crusted rack of lamb with roasted tomatoes. ☆☆☆ 89

Toscana

2018

Le Miccine Chianti Classico 2011 Le Miccine Chianti classico DOCG $21.30 SAQ # 12257559 Concentrated nose mixing black and red berries with lofty floral and toasted undertones. Fluid and inviting mouth of medium intensity with chalky tannins and a refreshing ending. Perfect with pappardelle with duck or hare ragù. ☆☆☆ 88 2017

Piemonte

2018

La Lus 2010 Banfi

Barbera d'Alba 2012 Pio Cesare

Monferrato Rosso DOC $24.00 SAQ # 11366112

Barbera d'Alba DOC $24.25 SAQ # 968990

Deep nose of black cherry with balsamic accents.

Good, tasty red wine with a balanced savoury finish.

Try it with duck breast with blackberries. ☆☆☆ 88.5

Inviting bouquet of tomato and red berries with savoury hints of speck.

Tasty, medium-bodied red with coating tannins. Ideal with Panissa Alla Vercellese (beans and cured-lard risotto). ☆☆☆ 88

Sicilia

2018

Sicilia

Puglia

Castel del Monte DOC $20.45 SAQ # 11580127 Rich black cherry bouquet with hints of rosemary and balsamic undertones.

Fleshy, medium-to fullbodied red with chunky, muscular tannins. Perfect with braised lamb. ☆☆☆ 87.5

Toscana

2017

2017

Cappellaccio Aglianico 2007 Rivera

2018

Ramione 2010 Baglio di Pianetto

Sherazade 2012 Donnafugata

Rosso di Altesino 2012 Altesino

Sicilia IGT $20.80 SAQ # 10675693

Sicilia IGT $20.25 SAQ # 11895663

Toscana IGT $20.40 SAQ # 10969763

Concentrated bouquet of blackberries intertwined with hints of thyme and balsamic accents. Warm, full-bodied wine with lots of structure and a nice peppery finish. Ideal with a glazed, roasted rack of piglet. ☆☆☆ 88

Complex, vegetal bouquet mixing blackberries and mineral undertones. Fluid, yet wellstructured red wine with robust tannins and a vivid acidity. Try it with ’Nduja with fileja pasta or eggplant caponata. ☆☆☆ 88

Rich red berry bouquet with cedar and gamey undertones.

Lively, medium-bodied red with a vibrant acidity, chewy tannins and a warm, long lasting finish. Ideal with crostini di fegato or trippa alla fiorentina. ☆☆☆ 88

Toscana

Toscana

2018

Toscana

Piemonte

2018

Poggio ai Ginepri Rosso 2011 Argentiera Bolgheri rosso DOC $22.00 SAQ # 11161299 Gentle nose of ripe blackberries with hints of flatleaved vanilla. Tasty, affordable Bolgheri with a good oaky structure and a fun, spicy finish. Pair it with grilled veal chops. ☆☆☆ 88

Toscana

2020

Toscana

2017

2018

San Felice 2010 San Felice

Le Mortelle 2011 Botrosecco Antinori

Chianti Classico DOCG $22.15 SAQ # 245241

Maremma Toscana IGT $22.95 SAQ # 12025344

Inviting bouquet of ripe red berries with hints of cedar and oaky undertones. Good, wellbalanced Chianti with chewy tannins and a nice floral finish.

Pair it with Saltimbocca alla Romana or tagliatelle with ragù Bolognese. ☆☆☆ 88

Rich, jammy bouquet of plum and blackcurrant laced with peppery undertones. Warm and gourmand red wine with loads of fruit and a spicy ending. Best served with rare to medium rare filet mignon. ☆☆☆ 87

Toscana

2018

Toscana

2019

Rubino 2011 Bulichella

La Braccesca 2011 Antinori

Villa Antinori 2011 Antinori

Greppicante Bolgheri 2011 Fattoria Viticcio

Toscana Rosso IGT $23.50 P. I. (Vitis - 418.262.5618)

Vino Nobile di Montepulciano DOCG $24.20 SAQ # 11324895

Bolgheri Rosso DOC $24.95 SAQ # 11191826

Vegetal bouquet with red and black berry aromas and hints of bell pepper. Medium to full-bodied red with chunky tannins and a warm finish.

Ideal with a wild boar stew. ☆☆☆ 87

Inviting nose of ripe red berries with streams of cedar and floral undertones. Full, well-balanced red wine with a refreshing long-lasting finish.

Best served with pappardelle with hare ragù or bisteca alla fiorentina. ☆☆☆☆ 90

Toscana IGT $24.25 SAQ # 10251348 Red and black berry aromas intertwine with fresh tobacco and vegetal undertones. Good, full-bodied red wine with chunky tannins and a spicy ending.

Ideal with braised lamb or veal shank. ☆☆☆ 88

Ethereal bouquet of ripe blackberries with hints of sandalwood. Tasty, full-bodied red with muscular tannins evolving on a good peppery finish. Pair it with a juicy barbecued T-bone steak. ☆☆☆ 88

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WINE GUIDE Toscana

2020

2016

Bramito del Cervo 2012 Castello della Sala

Bolgheri Rosso DOC $24.95 SAQ # 11347018

Umbria IGT $23.20 SAQ # 10781971

Deep, concentrated bouquet mixing cassis, chocolaty aromas and smokey balsamic undertones. Rich, mouth-filling juicy red wine ideal with a Gulasch or beef tenderloin. ☆☆☆☆ 90

Nice mango aromas intertwine with lofty vanilla undertones. Good, balanced white wine with a lively green almond finish. Pair it with seared tuna or a creamy saffron risotto with scampi. ☆☆☆ 88

2018 Veneto Monti Garbi Ripasso 2011

Sant'Antonio Valpolicella Superiore Ripasso DOC $21.50 SAQ # 10859855 Dense, vegetal bouquet with ripe red berry aromas and soft tar undertones. Nice vibrant medium-bodied red wine with cocoa and cherry blossom fragrances, a sharp acidity, chewy tannins and a nice peppery finish. Good with pappardelle with duck ragù or a porcini risotto. ☆☆☆ 88

Piemonte

2019

Veneto

Santome Prosecco spumante brut Tenuta Santome

Soave Classico DOC $21.05 SAQ # 908004

Prosecco Conegliano Valdobbiadene DOCG $21.00 P.I. (Vitis - 418.262.5618)

Inviting apricot and orange bouquet with hay and elderflower undertones. Bright mineral white wine with a complex citrusy finish. Best with deep fried anchovies or grilled sardines. ☆☆☆ 87.5

Nice foam with a soft yeasty bouquet mixed with apple and acacia aromas. Good frothy wine with a sharp vibrant finish. Best with steamed mussels or as an aperitivo. ☆☆☆ 86

Veneto

Emilia-Romagna

Bandarossa 2012 Bortolomiol

Yemula Sangiovese Merlot 2011 Umberto Cesari

Prosecco Conegliano Valdobbiadene DOCG $21.80 SAQ # 10654956 Lovely foam with a nice floral bouquet intertwined with apple and green almond aromas. Good, refreshing Prosecco with a soft fizzy finish. Ideal aperitivo wine with finger foods or raw oysters. ☆☆☆ 87

Piemonte

2019

Lofty bouquet displaying soft red berry fragrances combined with gentle floral accents and hints of toasted oak. Attractive, generous and well-balanced red wine with inviting nutmeg flavours and a long-lasting finish. Best served with duck breast or fried liver. ☆☆☆☆ 91

Piemonte

2016

Langhe Nebbiolo 2008 Aurelio Settimo

Langhe DOC $26.05 SAQ # 11863266

Langhe DOC $27.60 SAQ # 10861031

Langhe DOC $28.50 P.I. (Vitis - 418.262.5618)

Soft, floral bouquet with cherry, vanilla and earthy undertones. Warm, mouth-filling Nebbiolo with chalky tannins and a warm, spicy ending. Pair it with veal shank or grilled pork chops. ☆☆☆ 88

Ethereal bouquet displaying soft red berry aromas with hints of red roses. Spicy, medium to full-bodied red with powerful tannins and a vibrant acidity. Perfect with a wild mushroom risotto. ☆☆☆ 89

Piemonte

Toscana

2017

2019

Rubicone IGT $27.45 SAQ # 12132983

Perbacco Nebbiolo 2011 Vietti

2020

Veneto

2016

Soave Classico 2012 Inama

Langhe Nebbiolo 2011 Parusso

Meaty nose displaying savoury aromas recalling speck and grilled nuts mixed with red berry overtones. Vibrant, fullbodied wine with coating tannins and a sharp acidity. Try it with hare in civet or a brassato al vino. ☆☆☆ 87.5

Toscana

2019

PRICE RANGE

25-30$

Piemonte

2018

Langhe Bricco del Drago 2008 Poderi Colla Langhe DOC $28.60 SAQ # 927590 Clean, deep bouquet recalling plum and black cherry aromas with hints of cedar. Good, warm full-bodied red with chewy tannins and a spicy nutmeg finish. Good with polenta and wild mushrooms or agnolotti alla piemontese. ☆☆☆ 88.5

Toscana

2020

Barolo 2010 Batasiolo

Farnito Chardonnay Brut

Il Grigio 2009 San Felice

Villa Donoratico 2010 Argentiera

Barolo DOCG $29.40 SAQ # 10856777

Casa Vinicola Carpineto $27.65 SAQ # 11341855

Chianti Classico Riserva DOCG $28.65 SAQ # 703363

Rich, kirsch aromas intertwine with hints of cinnamon and earthy undertones. Well-structured, affordable Barolo with coating tannins and a sharp acidity. Ideal with a roasted leg of lamb coated with a black olive and truffle tapenade. ☆☆☆ 88

Lofty, yeasty bouquet with rich floral and pastry aromas and complex mineral undertones. Fine and delicate foam with lovely citrusy fragrances and a fresh, mineral finish.

Ideal with saffron scallops or braised sea bass. ☆☆☆ 89

Bolgheri rosso DOC $29.15 SAQ #10845074 Deep, complex bouquet of blackberries with streams of mineral and vegetal undertones. Soft, round full-bodied red with chewy tannins and a lingering well-balanced finish. Ideal with barbecued lamb chops or a rare to medium rare roast beef. ☆☆☆☆ 90

Rich, inviting nose of ripe red berries with hints of violet, ground coffee and notes of cedar. Tasty, wellbalanced Chianti with a soft lingering cocoa finish.

Serve with braised lamb or a wild boar stew. ☆☆☆☆ 90

Toscana

Trentino Alto-Adige

Trentino Alto-Adige

Veneto

Le Volte 2012 Ornellaia

Beta Delta Pinot Grigio Chardonnay 2012 Tenuta Lageder Vigneti delle Dolomiti IGT $25.50 SAQ # 11534462

Chardonay Gaun Tenutae Lageder 2012 Tenuta Lageder

Palazzo della Torre 2010 Allegrini

Toscana IGT $29.95 SAQ # 10938684 Rich blackberry overtones mix with streams of ground coffee and cedar. Medium to full-bodied red wine with chalky tannins and a lofty floral finish. Good with a juicy rib eye steak. ☆☆☆ 89

36

Umbria

Il Bruciato 2012 Antinori Tenuta Guado al Tasso

PA N O R A M I TA L I A . C O M

Fresh, flowery bouquet with lofty peach and citrus aromas with yeasty, mineral undertones. Rich, fragrant white with a sharp, zesty finish. Ideal with creamy, whipped salt cod on a bed of soft polenta. ☆☆☆ 88

Alto Adige DOC $25.70 SAQ # 742114 Lush, elegant nose of warm apple and buttery pastries mixed with nice floral accents.

Vibrant, balanced white wine with a fresh mineral finish.

Perfect with seared tuna or grilled swordfish. ☆☆☆ 88

2020

Veronese IGT $25.95 SAQ # 907477 Rich and complex figgy aromas intertwine with chocolaty, minty undertones.

Luscious and palatable red wine with loads of jammy flavours and good, chewy tannins. Best with an osso bucco or barbecued, marinated pork chops. ☆☆☆☆ 91

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WINE GUIDE Veneto

2019

Veneto

2019

Veneto

2019

Castelliere Primo Ripasso 2011 Montresor

Brolo Campofiorin Oro 2009 Masi Agricola

Valpolicella Ripasso DOC $26.80 SAQ # 12207527

Rosso del Veronese IGT $26.95 SAQ # 11836364

Concentrated bouquet of plum jam and raisin with hints of eucalyptus. Warm, mouth-filling Ripasso with a spicy nutmeg finish. Try it with veal kidneys and shiitake mushrooms or fegato alla veneziana. ☆☆☆ 88.5

Complex, savoury notes of sweet raisin and plum combine with smokey, fresh tobacco aromas. Round, appealing red wine of great depth and character. Best with veal shank or veal filet stuffed with wild mushrooms. ☆☆☆☆ 90

Appealing bouquet of plum and black fig aromas with notes of violet. Good, medium-bodied red with gentle clove undercurrents.

Best with porchetta or veal tenderloin and morels. ☆☆☆☆ 90

Marche

Marche

Marche

2020

Picens 2010 Domodimonti Marche IGT Rosso $31.20 P. I. (Mondia Alliance – 514.297.3747) Beautiful nose of ripe red berries with gentle floral accents and complex tobacco undertones.

Rich, well-balanced red wine with chewy tannins and a lively lingering finish. Ideal with a veal ragù, chicken liver, and truffle vincisgrassi lasagna. ☆☆☆☆ 90

Piemonte

2020

Tenuta Roncaglie 2008 Poderi Colla Barbaresco DOCG $47.75 SAQ # 11100120 Elegant bouquet displaying lofty kirsch accents with hints of rose petal and truffle undertones. Powerful Barbaresco with chalky tannins and a long-lasting finish. Pair it with a brasato di guancia di vitello and a tortino di topinanbur. ☆☆☆☆ 90

Toscana

2021

Badia a Passignano 2009 Antinori Chianti Classico Riserva Gran Selezione DOCG $42.75 SAQ # 403980 Classy aromas of ripe red berries cleverly intertwine with lofty violet and soft sandalwood accents.

Luscious, elegant, well-balanced Gran Selezione Chianti with chewy tannins and a vibrant finish. Perfect with duck breast or pappardelle alla lepre. ☆☆☆☆ 94

Veneto

2022

Amarone della Valpolicella 2010 Montresor Amarone Della Valpolicella DOCG $35.00 SAQ # 240416 Complex bouquet mixing plum and raisin aromas with floral, mineral and smokey undertones. Tasty, lively Amarone with a sharp acidity and a nice peppery ending. Serve with fegato alla venesiana or braised beef short-ribs. ☆☆☆ 89

2017

La Casetta 2011 Domini Veneti Valpolicella Superiore Ripasso DOC $28.90 SAQ # 10703981

2021

PRICE RANGE

30-60$

Piemonte

2019

Li Coste Pecorino 2012 Domodimonti

Il Messia 2009 Domodimonti

Barolo Prunotto 2009 Prunotto

Offida DOCG $32.70 P. I. (Mondia Alliance – 514.297.3747) Complex bouquet of papaya, gooseberry and dried ground cherry with eucalyptus and mineral undertones.

Luscious, well-balanced white wine that leads to a pleasant long-lasting mineral finish. Best with seared tuna with poppy seeds. ☆☆☆☆ 90

Marche IGT Rosso $59.80 P. I. (Mondia Alliance – 514.297.3747) Lofty bouquet of ripe black cherry with complex streams of tar and black liquorice mixed with smokey undertones. Meaty, structured red wine of great depth and character with an elegant lingering finish. Ideal with gamey meats or beef brasato. ☆☆☆☆ 93

Barolo DOCG $42.50 SAQ # 11563423

Toscana

2021

Marchese Antinori 2011 Antinori Tenuta Tignanello Chianti Classico Riserva DOCG $34.75 SAQ # 11421281 Handsome aromas of ripe blackberries intertwine with fresh tobacco and chocolaty accents. Beautiful, tasty, mouth-filling Chianti of great depth and character. Perfect with an herb-crusted rack of lamb. ☆☆☆☆ 92

Toscana

2021

Lucente 2011 Luce della Vite Toscana IGT $35.25 SAQ # 860627 Deep, concentrated bouquet of cassis aromas with lofty violet undertones. Juicy, fullbodied red with loads of ripe fruit and muscular tannins.

Good with a rare to medium-rare T-bone steak. ☆☆☆☆ 91

Toscana

2018

Brunello di Montalcino 2008 Fattoria dei Barbi Brunello di Montalcino DOCG $48.50 SAQ # 11213343 Classic red berry, rose petal and cedar aromas intertwine with slightly rustic undertones.

Traditionnal Brunello displaying interesting vegetal undercurrents evolving onto a spicy peppery finish. Good with a Dijonmustard and pepper-coated roast beef. ☆☆☆ 89

Veneto

Toscana

2018

Famiglia Pasqua 2010 Pasqua Amarone Della Valpolicella DOCG $37.00 SAQ # 11768170 Warm, heady bouquet of ripe plum and dried fig with hints of sandalwood.

Juicy, round, mouth-filling Amarone with a sweet nutmeg finish. Ideal with osso buco. ☆☆☆ 88

2021

Lovely, flowery bouquet with soft streams of red berries and complex oaky and underbrush undertones. Bright, lively Barolo with green pepper and tomato undercurrents paired with coating tannins. Ideal with agnolotti del plin topped with white truffle. ☆☆☆ 89

Toscana

2017

Farnito Camponibbio 2007 Casa vinicola Carpineto Toscana IGT $36.25 SAQ # 11814704 Soft, ethereal bouquet of ripe blackberries with complex grilled oak and eucalyptus undertones.

Good, round Super Tuscan with lovely vegetal undercurrents, powerful tannins, and a lively peppery finish. Best with seared filet mignon. ☆☆☆☆ 90

Veneto

2019

Pian delle Vigne 2009 Antinori

La Bandina 2009 Sant'Antonio

Brunello di Montalcino DOCG $51.00 SAQ # 12008288

Valpolicella Superiore DOC $30.50 SAQ # 10705207

Luscious bouquet of ripe red berries with elegant accents of cedar and ground coffee.

Inviting, juicy, mouth-filling Brunello with chewy tannins and a graceful, lingering finish.

Best with braised lamb or rabbit and olives, once aged. ☆☆☆☆ 94

Juicy plum aromas intertwine with chocolate and vanilla aromas. Fun, spicy Valpolicella with loads of fruit, coating tannins and a warm, lively finish. Pair it with stuffed roasted guinea fowl. ☆☆☆ 89.5

Veneto

2022

Selezione Antonio Castagnedi 2010 Sant'Antonio Amarone Della Valpolicella DOCG $40.25 SAQ # 10704984 Deep maraschino cherry aromas intertwine with soft streams of sweet spice and balsamic undertones. Sweet and tasty Amarone with a lively acidity and a refreshing, spicy finish. Good with an osso buco or a brasato di manzo. ☆☆☆ 91

Veneto

2023

Amarone Il Fondatore 2011 Montresor Amarone Della Valpolicella DOCG $47.50 SAQ # 11028316 Rich, heady bouquet recalling dried date and fig aromas combined with complex tar and earthy undertones. Sapid, mouthfilling red wine with hints of clove and nutmeg fragrances. Best with a gamey, spicy Goulasch. ☆☆☆☆ 91 PA N O R A M I TA L I A . C O M

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WINE GUIDE Piedmont

PRICE RANGE

60$+ Toscana

2026

2022

Sicilia

Toscana

2017

2022

Barolo Bussia 2008 Parusso

Mille e una Notte 2007 Donnafugata

Argentiera 2010 Argentiera

Barolo DOCG $94.00 SAQ # 11532715

Contessa Entellina DOC $75.25 SAQ # 10223460

Bolgheri Superiore DOC

Complex bouquet mixing ripe red berries and cherry accents with lofty floral, truffle and cedar undertones.

Rich, full-bodied red wine with muscular, yet welltamed tannins and a lingering floral finish. Ideal with an herb-crusted rack of lamb. ☆☆☆☆ 93

Deep, inviting bouquet of ripe blackberries and violets with complex earthy and tar undertones. Luscious, palatable structured red wine of great length and character.

Ideal with gamey meats or a rare to medium-rare rib eye steak. ☆☆☆☆ 93

Toscana

2016-2026

Toscana

$65.50 SAQ # 11547378 Suave blackberry bouquet with cassis, cedar and spiced mint accents. Juicy, mouth-filling full-bodied Bolgheri with complex toasted oak and black pepper fragrances. Ideal with a Fiorentina steak or duck breast. ☆☆☆☆ 92

Toscana

2016-2025

2018-2025

Ornellaia 2011 Ornellaia

Guado al Tasso 2011 Antinori

Tignanello 2011 Antinori

Luce 2010 Luce della Vite

Bolgheri Superiore DOC $95.00 SAQ # 977256

Toscana IGT $99.75 SAQ # 10820900 Lavish bouquet mixing ripe plum, blackberry and violet aromas with complex toasted cocoa and menthol undertones. Rich, sapid red wine with muscular tannins and great overall balance conferring it a beautiful aging potential. Ideal with a juicy, peppery beef tenderloin. ☆☆☆☆☆ 96

Toscana IGT $100.00 SAQ # 11946467

Bolgheri Superiore DOC $189.25 SAQ # 11973238

Luscious blackberry bouquet with streams of cassis, menthol and lofty floral undertones.

Juicy, mouth-filling red wine with strong coating tannins and a lingering peppery ending. Try it with braised lamb. ☆☆☆☆ 93

Dense and evocative bouquet mixing ripe blackberries with streams of blackcurrant and complex mineral and grilled oak undertones. Powerful, structured Bolgheri with muscular tannins and a lavish, spicy finish. Ideal with rare to medium-rare dry-aged steak. ☆☆☆☆☆ 95

Classy bouquet of ripe blackberries intertwines with lofty hints of smokey ground coffee and liquorice aromas. Soft and elegant balanced red wine with velvety tannins and a smooth, lingering sweet spice finish. Best with a leg of lamb or a rack of veal. ☆☆☆☆☆ 95

Lanaudière,Qc

Rosso Classico Carone Produit du Québec / Product of Quebec $18.00 P.I. (Carone 450.887.2728)

QUEBEC WINES

Inviting nose of ripe red berries with violet and oaky undertones. Smooth, wellbalanced medium-bodied red with a nice floral finish.

Good with pork ribs or pasta. ☆☆☆ 87

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Frontenac Gris 2013 Vignoble Gagliano

Frontenac Noir 2012 Vignoble Gagliano

Produit du Québec / Product of Quebec $19.10 SAQ #11575731 Dense, vegetal bouquet with baked apple and dried ground cherry aromas mixed with streams of dark honey.

Fragrant mouth recalling apples with a greenish vegetal finish. Good with smoked salmon and cream sauce pasta. ☆☆☆ 86.5

Produit du Québec / Product of Quebec $25.45 SAQ # 11506605

Lanaudière, Qc

“Quality tiles at affordable prices” Ceramics • Porcelaine • Marble Granite • Glass Mosaics

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PA N O R A M I TA L I A . C O M

2016

2017

Lofty, flowery nose mixed with rich baked strawberry aromas and light streams of black liquorice. Juicy, balanced, mouth-filling red wine with velvety tannins and a smooth, lingering finish. Ideal with veal tenderloin and morels. ☆☆☆ 89

Lanaudière, Qc

2018

Venice Pinot Noir 2011 Carone

Double Barrel 2011 Carone

Produit du Québec / Product of Quebec $36.00 SAQ # 11345258

Produit du Québec / Product of Quebec $55.00 SAQ # 11506630

Soft sweet cherry aromas intertwine with lofty floral and earthy undertones.

Lively red with a pronounced acidity and a tangy green finish. Serve with braised rabbit. ☆☆☆ 86.5

Intense, flowery bouquet of cassis and sour cherry marmalade aromas with streams of pink pepper. Full, juicy red wine with a vibrant acidity and a persistent floral finish. Good with a glazed rack of piglet. ☆☆☆ 89

MTL OCT/NOV 21-40_Layout 1 14-10-01 2:39 PM Page 39

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PA N O R A M I TA L I A . C O M

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LIVING ITALIAN STYLE

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

Giuseppe Diodati Nickname: Joe, Giuse, Jojo, Pepe Occupation: Real Estate Agent Age: 32 Generation: Second Dad from: Moscuso (Caserta), Campania Mom from: San Giovanni in Fiore (Cosenza), Calabria Speaks: Italian, French & English Raised in: Ahuntsic Clothes: Hugo Boss blazer, shoes and watch, Bertigo shirt, Diesel jeans.

Favourite boutique: Reggia Shopping Center in Naples Fashion idol: Frank Sinatra Goal in life: To start a family of my own.

Thing about you that would surprise most people: I’m very sensitive – thanks Ma! Favourite restaurant: Inferno Favourite dish: Pasta al forno Your best dish: My steak on the BBQ Best pizza in Montreal: Homemade potato and onion pizza Best caffè in Montreal: San Simeon in Little Italy by far Best panino in Montreal: My very own panino with mortadella and melanzane 42

PA N O R A M I TA L I A . C O M

Favourite aperitivo: Crodino and Spritz Preferred drinking establishment: Terrasses Bonsecours Favourite Italian saying: “Chi va piano, va sano e va lontano” You know you are ItalianCanadian if: Your garage is filled with enough wine grapes, tomatoes, soppressata and capicola to feed an army for years.

Last time you went to Italy: Summer 2012 Favourite Italian city: Rome Favourite Italian song: Sogno d’estate by Nino d’Angelo Sexiest Italian: Monica Bellucci Best way to feel Italian in Montreal: During the World Cup. Having coffee in Little Italy and listening to old men argue about soccer.

Sabrina Ferlisi Nickname: Sabi, Bini Occupation: Chemistry student at Concordia University Age: 20 Generation: Third Dad’s side from: Caserta & Sicily Mom’s side from: Assergi (L’Aquila), Abruzzo Speaks: English, French, Italian & Spanish Raised in: Laval Clothes: Zara shirt and jeans Fashion idol: Emma Stone Passion: Taking care of animals.

Goal in life: To develop environmentally friendly and cruelty-free alternatives to the products we use daily.

Pet peeve: Animal cruelty Favourite restaurant: Da Franco in the Old Port Favourite dish: My Nonna’s stracciatella Your best dish: Pasta with garlic shrimp Best pizza in Montreal: Vinizza Best caffè in Montreal: Caffè Italia Best panino in Montreal: BWM Laval Autogrill, where all the proceeds go to charity!

Favourite Italian saying: “Un male di testa è un buon segno – vuol dire ce l’hai!”

You know you are ItalianCanadian if: You’re busy every weekend of the year celebrating a family occasion.

Last time you went to Italy: 2011 Favourite Italian song: Funiculì, Funiculà Sexiest Italian: Fabio Cannavaro How long have you been reading Panoram?

Since day one What you like most about Panoram: Reading about the generosity and accomplishments of the Italian-Canadian community and its impact on Canadian society.

Most common name in your family: Antonio/Anthony (4) Best memory growing up Italian-Canadian: Celebrating Italy’s 2006 World Cup victory in Little Italy.

MTL OCT/NOV 41-60_Layout 1 14-10-01 2:43 PM Page 43

Photography by Vincenzo D’Alto

Location: La Cornetteria & Marguerita boulangerie artisanale

Adam Mariani

Alessandra Salituri

Nickname: Adam with the glasses Occupation: Wedding/Event Caterer Age: 27 Generation: Second Dad from: Sannicandro, Bari Mom from: Termini Imerese, Sicily Speaks: English, French & Italian Raised in: Montreal (St-Leonard) Clothes: Tozzi jacket, Camiceria Lauro shirt, Ted Baker pants.

Favourite boutique: Tozzi Fashion idol: Nick Wooster Passion: Connecting with people.

Goal in life: To find a balance between family, health and work.

Thing about you that would surprise most people: I have perfect 20/20 hawk-like vision Pet peeve: Lisa Campanaro Favourite restaurant: Too many Favourite dish: Any homemade pasta reheated in a frying pan.

Your best dish: Scrambled eggs Best pizza in Montreal: Fornoteca Pizza Best caffè in Montreal: The one I make for my colleagues at work.

Favourite aperitivo: Campari Favourite Italian saying: My good friend Paolo Rocco said it best,

LIVING ITALIAN STYLE

“Meglio un giorno da leone che cento da pecora.”

You know you are ItalianCanadian if: The installation and take down of the “Tempo” is more important than any religious holiday.

Last time you went to Italy: I’ve never been (ashamed).

Musical preference: Anything with a good beat Favourite Italian song: Musica è

by Eros Ramazzotti Best way to feel Italian in Montreal: Going to your grandparents association’s summer picnic parties.

How long have you been reading Panoram? Since issue #1 Best memory growing up ItalianCanadian: The weddings; so many weddings.

Nickname: Alessa or Alex Occupation: Creative Director of Citizen Atelier online art gallery and P. R. consultant Age: 28 Generation: Second Dad from: Policastrello (Consenza), Calabria Mom from: Montreal Speaks: English, French & some Italian Raised in: Ahunstic Clothes: BCBG top, Paige jeans, Ted Baker heels, Larsson & Jennings watch, rings: Tory Burch and a family heirloom.

Fashion idol: Olivia Palermo Passion: Art, photography, business, travel and shoes!

Favourite restaurant: Leméac Favourite dish: Gnocchi al pomodoro e basilico Your best dish: penne with olive oil, garlic, rapini and pecorino romano. That’s about all I can cook! (Shhhh) Best pizza in Montreal: Pizzaiole Favourite vino: A chilled glass of Chardonnay Preferred drinking establishment: Baldwin Favourite Italian town: San Gimignano

Best way to feel Italian in Montreal: Going to Jean-Talon market and Milano to pick up fresh groceries and having a caffè latte on St. Laurent.

How long have you been reading Panoram? Over 10 years!

Our family’s coffee table is never complete without it.

What you like most about Panoram: Reading Panoram always makes me feel proud of my Italian heritage. It inspires me to cultivate family traditions, and practice my Italian.

Best memory growing up ItalianCanadian: Definitely spending summer days with my nonna and nonno. Picking fresh vegetables from the backyard garden, having Sunday lunch with the whole family and chatting with our Italian neighbours on the porch.

PA N O R A M I TA L I A . C O M

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FASHION

1.

3.

2.

Some Swin 4.

5.

6.

From monochrome shift dresses to the flannels and prints of the past, the creative directors of fashion’s best-known houses have camped out in the retroland this season.

By Alessia Sara Domanico inevitable: every season, one long-gone decade resurfaces on runways and showrooms across the globe. The Fall/Winter 2014-15 collections have a clear mascot and it’s the ’60s, that anomaly of an era that started off taking cues from the glamorous ’50s and then slowly progressed into more minimalist, pop trends with lots of British influence thanks to the reigning celebrities of the decade such as the Beatles and mini-skirt clad “it girl” model Twiggy.

Gucci has captured the glam and simplicity of it all for men and women by using a solid colour block palette such as powder blue, but making it more luxe by employing artisans to dye the finest leathers in this hue. For women, they’ve matched it up with a pair of knee-high powder blue snakeskin boots for that Bond girl look. Dior brought back the denim jacket and lined it with sheepskin for the gents, and Made in Italy suitmaker Lardini from Le Marche brought back pastels and cheeky colours such as coral, violet and lime green for men’s suit jackets.

Ladies should pair a pale lipstick with a mini-dress and smart jacket (or poncho à la Emilio Pucci) and then choose whether it’s a day for flats (relaxed chic or errandrunning), heels (out to lunch with the girls or meeting your man for an aperitif), or ankle boots (concert going or sightseeing somewhere new). Get some inspiration from

It’s

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PA N O R A M I TA L I A . C O M

a sleeveless pleated black dress from Valentino with subtle slits to slip your arms through or a fitted cardigan like the classic-meets-camp McDonald’s inspired collection from Moschino, add a touch of colour such as tangerine in the footwear – as proposed by Dior – or be a vintage darling in a pair of pointy ballerinas, topped with a bow of course! Make sure to match your stocking to your dress, shoes and your bag if possible. If you can get into it, leopard is back in a big way – just look at Salvatore Ferragamo and Roberto Cavalli, the king of all things leopard.

And boys, I also beseech you to embrace a little pattern in your life, if polka dots are too much for a jacket, try smaller spots on a dress shirt or tie and make flannel and plaid your friend whether it’s a fall coat or a soft scarf to hang on your shoulders or knot around your neck. And you can’t go wrong with a touch of sailor stripes – Marina Yachting is a good springboard for your search. Shiny, patent black leather for accessories is a great way to throwback to the decade; Trussardi and Zilli can help you get some ideas.

Remember that the ’60s were when unisex really took off, so androgyny is a good frame of mind to be in as you consult your wardrobe – and very good for this season as we all cover up.

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FASHION

7.

9.

nging 10.

L E G E N D

Sixties

w w w. pa l zi l eri . co m

8.

Available at:

6873, Plaza St-Hubert Montréal, Québec 514.276.1360 www.italmoda.ca

1. ROBERTO CAVALLI 2. PUCCI 3. GUCCI 4. VALENTINO 5. CASADEI 6. ALVIERO MARTINI 7. GIORGIO ARMANI

8. MARINA YACHTING 9. MORESCHI 10. DIOR 11. TRUSSARDI

11.

PA N O R A M I TA L I A . C O M

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LE MARCHE

Le Marche

Images courtesy of Fototeca ENIT

“

“

Capitani del Popolo palace and piazza del popolo, Ascoli Piceno

... As one sets foot in Le Marche, one notices a sharper, more animated character, a more penetrating gaze ...

By Filippo Salvatore

Marche region is part of Central Italy and has a delightful blend of northern atmosphere and southern charm. Sea, mountains and hilly rural landscapes dominate its geography and these three aspects have shaped the temperament of its population.

Author Guido Piovene, in his book Viaggio in Italia (1957), defined Le Marche as being Italy in one region: “If one had to decide which Italian landscape was the most typical, one would have to choose Le Marche with its range of landscapes; (...) Le Marche is a distillation of Italy.” Giosué Carducci, Nobel Prize Winner and one of the great poets of 19th century Italy, described the central region in these terms: “This land blessed by God is full of beauty, variety, liberty, with protecting mountains slowly lowering towards the sea, an embracing sea, with greeting, rising hills and shining valleys.”

Le

regione delle Marche fa parte dell’Italia centrale ed offre un misto di atmosfera settentrionale e fascino meridionale. Il mare, le montagne e i paesaggi collinari di campagna ne dominano la geografia e le tre caratteristiche hanno plasmato il temperamento della popolazione.

Lo scrittore Guido Piovene nel suo Viaggio in Italia (1957), ha definito “Le Marche” come l’Italia in una sola regione: “Se uno dovesse decidere quale paesaggio italiano sia il più caratteristico, sceglierebbe le Marche (…) le Marche sono un distillato d’Italia.” Giosuè Carducci, vincitore del Premio Nobel e uno dei massimi poeti del XIX secolo in Italia, ha descritto le Marche in questi termini: “Così benedetta da Dio di bellezza di varietà, di ubertà, tra questo digradare di monti che difendono, tra questo distendersi di mari che abbracciano, tra questo sorgere di colli che salutano, tra questa apertura di valli che arridono.”

The infidelitas marchianorum Giacomo Leopardi (1798-1837), born in Recanati in Le Marche, and Dante Alighieri, the greatest of all Italian poets, had this to say in defining the temperament of the marchigiani: “They are the shrewdest and the most ingenious of all the Italians. As one sets foot in Le Marche, one notices a sharper, more animated character, a more penetrating gaze than their neighbours’ and more so than the Romans’, although they live in a great capital.” For centuries, this region had been under the temporal rule of the popes. Two key figures that

Infidelitas Marchianorum Giacomo Leopardi (1798-1837), nato a Recanati nelle Marche, e Dante Alighieri, il maggiore di tutti i poeti italiani, hanno detto quanto segue riguardo al temperamento dei marchigiani: "Sono i più scaltri e i più ingegnosi di tutti gli italiani. Non appena si mette piede nelle Marche si nota una personalità più acuta e vivace, uno sguardo più penetrante rispetto ai loro vicini e ancor più ai romani, sebbene questi vivano nella grande capitale."

Per secoli, questa regione è stata sotto il controllo del papato.

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LE MARCHE shaped its political and administrative organization were Pope Innocenzo VI (1352), who preferred to go back to Rome from Avignon, and Cardinal E. Albornoz, who managed to pacify a land wanted by many warring lords. What the popes often stressed as the infidelitas marchianorum – a negative trait – is, on the contrary, considered to be the proud, indomitable temperament of Le Marche.

Marvels of nature Le Marche features 180 kilometres of coastline, stunningly beautiful beaches, 26 cities facing the Adriatic Sea with elegant resorts, ideal places for a relaxing vacation, the port of Ancona and nine other harbours, 500 piazzas, over 1,000 important monuments, over 100 small and medium-sized towns, replete with great, impressive works of art, thousands of churches, over 160 shrines, dozens of archeological sites, and 71 splendid theatre halls. The region has the largest number of museums and art galleries in Italy, 315 libraries with upwards of 4,000,000 volumes; several protected areas and two National Parks: Monti Sibillini and Monti della Laga; four regional parks: Monte Conero, Sasso Simone and Simoncello, Monte San Bartolo, Gola della Rossa and Gola di Frasassi; three nature reserves; and more than 100 floristic areas.

A small region steeped in history Le Marche is a small rectangular-shaped region accounting for nearly 3% of the Italian peninsula. It only has two important ports: Ancona and San Benedetto del Tronto, and yet its fishing industry ranks fourth (after Sicily, Apulia and Emilia-Romagna) nationally. History, culture and the countryside have blended to create an extraordinary reality wrought by its inhabitants over the course of three millennia. The population of Marche is just over 1.5 million, or about 2.5% of Italy’s 60 million. The region is divided into five administrative provinces: Ancona, the regional capital, Pesaro-Urbino, Macerata, Fermo and Ascoli Piceno. Other important cities moving from North to South are: Fano, Loreto, Fossombrone, Fabriano, Jesi, Osimo, Recanati, Tolentino, Camerino, Fermo, Porto San Giorgio, Castelfidardo and San Benedetto del Tronto.

Pesaro-Urbino Pesaro took its name from the river Pisarus. It was a Picene territory until it was Romanized. Goths, Byzantines, Longobards and Franks fought for its

Due figure di spicco che ne hanno forgiato l'organizzazione politica ed amministrativa sono state: Papa Innocenzo VI (1352), il quale preferì tornare a Roma da Avignone, e il Cardinale E. Albornoz, il quale fu in grado di portare la pace in una terra desiderata da tanti signori in guerra.

Ciò che i papi hanno spesso sottolineato come infidelitas marchianorum (inaffidabilità dei marchigiani) – caratteristica negativa - rientra, al contrario, nel loro temperamento indomito ed orgoglioso.

Meraviglie della Natura Le Marche offrono 180 km di costa, spiagge di una bellezza stupefacente, 26 città che si affacciano sul mare Adriatico con alberghi eleganti, luoghi ideali per una vacanza rilassante, oltre il porto di Ancona e altri nove porti, 500 piazze, più di 1000 monumenti importanti, oltre 100 città di piccola e media grandezza, ricche di opere d'arte grandiose e ragguardevoli, migliaia di chiese, 160 reliquiari, decine di siti archeologici, e 71 splendidi teatri.

Le Marche possiedono il maggior numero di musei e gallerie d'arte d'Italia, 315 biblioteche con 4.000.000 di volumi; numerose aree protette e due parchi nazionali: i Monti Sibillini e i Monti della Laga; quattro parchi regionali: Monte Conero, Sasso Simone e Simoncello, Monte San Bartolo, Gola della Rossa e Gola di Frasassi; tre riserve naturali e più di 100 aree floristiche “...Non appena si mette piede nelle Marche si nota una personalità più acuta e più vivace, uno sguardo più penetrante..."

Una piccola regione immersa nella storia Le Marche sono una piccola regione; quest' area a forma di rettangolo corrisponde a circa il 3% della penisola italiana. Ha solamente due porti importanti: Ancona e San Benedetto del Tronto, e tuttavia la sua industria ittica è la quarta (dopo la Sicilia, la Puglia e l'Emilia-Romagna) a livello nazionale. La storia, la cultura e la campagna hanno contribuito a creare una realtà straordinaria forgiata dai suoi abitanti nel corso di tre millenni.

La popolazione delle Marche è poco più di 1.5 milioni, rappresenta circa il 2,5 per cento dei 60 milioni di italiani. La regione è divisa in cinque province amministrative: Ancona, capoluogo di regione, Pesaro-Urbino, Macerata, Fermo ed Ascoli Piceno. Altre città importanti andando da nord

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LE MARCHE possession. It then became a city-state and later belonged to the Malatesta, Sforza, Borgia and Della Rovere dynasties. The famous musician Giacchino Rossini was born in Pesaro in 1792. About 30 kilometres inland on a hill is Urbino, traditionally the cultural capital of Le Marche. The cathedral, and especially the ducal palace, are important architectural monuments.

Humanists and artists of the highest calibre, like Leon Battista Alberti, Piero Della Francesca and Paolo Uccello, among others, were attracted to the Montefeltro Dynasty in Urbino, and especially Duke Frederick II (his portrait by Piero della Francesca is in the Uffizi Museum in Florence). Duke Frederick’s library was the richest in Europe and under his patronage the architect Luciano Laurana built the Ducal Palace, one of the masterpieces of the Renaissance. Urbino’s university was founded in 1505. In 1626, the Duchy of Urbino, once a sovereign state, became part of the Papal States; it was robbed of many of its treasures and swiftly decayed. After the unification of Italy, Urbino rose again and is today an important cultural centre.

a sud sono: Fano, Loreto, Fossombrone, Fabriano, Jesi, Osimo, Recanati, Tolentino, Camerino, Fermo, Porto San Giorgio, Castelfidardo e San Benedetto del Tronto.

Pesaro-Urbino Pesaro ha preso il nome dal fiume Pisarus. Fu territorio piceno finché romanizzato.

Goti, Bizantini, Longobardi e Franchi lottarono per la sua egemonia. Divenne poi città-stato e successivamente appartenne ai casati dei Malatesta, Sforza, Borgia e Della Rovere. Il celebre musicista Gioacchino Rossini nacque a Pesaro nel 1792.

A circa 30 km nell'entroterra, su una collina, sorge Urbino, tradizionalmente città culturale delle Marche. La Cattedrale e soprattutto il Palazzo Ducale sono importanti monumenti architettonici. Umanisti e artisti di grande calibro, come Leon Battista Alberti, Piero della Francesca e Paolo Uccello, tra tanti, furono attirati ad Urbino dalla famiglia dei Montefeltro, e nello specifico dal duca Federico II (il cui ritratto realizzato da Piero della Francesca si trova al museo degli Uffizi di Firenze). La biblioteca del duca Federico fu la più ricca d'Europa e sotto il suo mecenatismo Laurana costruì il Palazzo Ducale, uno dei capolavori del Rinascimento. L'Università di Urbino fu fondata nel 1505. Nel 1626, il ducato divenne parte dello Stato Pontificio, venne derubato di molti dei suoi tesori e decadde velocemente.

Dopo l'unità d'Italia, Urbino risorse ed è tutt’oggi un importante centro culturale.

Per secoli, la storia di queste città è stata influenzata dai signori locali spesso solo nominalmente sotto il potere papale, e da vescovi e papi guerrieri che vi costruirono castelli e fortezze.

Ancona Le origini di Ancona risalgono agli antichi Greci attratti dalla bellezza del golfo ai piedi del Monte Conero. Divenne città romana nel 113 a.C. Fu distrutta dai Saraceni nell' 839. All'inizio del XII secolo, fu ricostruita e divenne libero comune e porto franco. Tra il 1532 e il 1860, la città fece parte dello Stato Pontificio, e successivamente fu annessa al Regno d'Italia. I monumenti più importanti di Ancona sono l'anfiteatro romano, l'arco dell'imperatore Traiano e la magnifica cattedrale romanica (XI-XIII d.C.) dedicata al patrono San Ciriaco.

Ancona Ancona’s origin dates back to the ancient Greeks who were attracted by the beauty of the gulf at the foot of Mount Conero. It was taken over by Rome in 133 B.C. It was destroyed by the Saracens in 839. At the beginning of the twenty-first century, it was rebuilt and became a free maritime city-state. Between 1532 and 1860, the city became part of the Papal States, and then joined the Kingdom of Italy. Ancona’s most important monuments are the Roman amphitheatre, Emperor Trajan’s arch and the magnificent Romanesque cathedral (XI-XIII c.) dedicated to the patron saint San Ciriaco.

Macerata La città si trova a circa 20 km dalla costa su colline ondulate. Il nome Macerata probabilmente deriva da maceriae, o rovine, in ricordo della distruzione dell'antica Helvia Recina. Nel 1138, Macerata divenne città-stato libera. I casati dei Varano e degli Sforza vi governarono. La città divenne dunque parte dello Stato Pontificio e crebbe dal XVI al XIX secolo. La Loggia dei Mercanti, costruita nel XVI secolo, è ancora nel cuore di Macerata nella Piazza Centrale, e Santa Maria delle Vergini ne è la chiesa più importante. Si può ammirare uno splendido panorama dalle mura che ancor oggi circondano i suoi viali. Questa distinta cittadina è particolarmente orgogliosa del proprio teatro neoclassico all’aperto, lo Sferisterio, dove hanno luogo numerosi eventi culturali.

Macerata The city, nestled on rolling hills, is located about 20 kilometres from the seashore.

The name of the city probably derives from the Latin term maceriae (ruins) and is

Ascoli Piceno Lungo le colline ondulate e la valle del fiume Tronto, a 25 km dal Mar Adriatico, sorge Ascoli Piceno, un’austera e nobile città dominata dal suo

Palazzo Ducale (Ducal Palace) & Duomo di Urbino (Cathedral), Urbino

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LE MARCHE centro storico medievale. Entrando ad Ascoli, si va indietro nel tempo. Ciò è particolarmente vero nella prima domenica di agosto quando si combatte il Torneo Cavalleresco della Quintana. Oltre 1.000 partecipanti in costume “lottano” contro l’effigie pesante e girevole di un saraceno.

Costruita dai Piceni, Ascoli divenne città romana nel 286 a.C. La via Salaria l’attraversava e Porta Genina, uno dei suoi ingressi, sorge ancora intatta. Il Battistero, il Palazzetto Longobardo, il Palazzo del Comune, il Palazzo dell’Arringo e la chiesa dei Santi Vincenzo ed Anastasio sono i monumenti principali. Numerosi magnifici palazzi barocchi come Palazzo Panichi, furono costruiti nel diciassettesimo secolo. Ascoli ebbe un ruolo importante per l’economia durante il periodo romano e il tardo medioevo.

Una spiccata consapevolezza storica ed ecologica preserva sia il passato architettonico di Ascoli che l’integrità del territorio circostante (il parco naturale dei Monti della Laga al confine con Abruzzo e Lazio).

Entrando ad Ascoli si va indietro nel tempo. Ciò è particolarmente vero nella prima domenica di Agosto quando si combatte il Torneo Cavalleresco della Quintana.

Beach in Numana, province of Ancona

a reminder of the destruction of the old ancient town of Helvia Ricina. In 1138, Macerata became a free city-state. It was ruled over first by the Varano family, and later on by the Sforza family. The city then became part of the Papal States and grew from the sixteenth to the nineteenth centuries. The Loggia dei Mercanti, built in the sixteenth century, is still in the heart of Macerata in the Central Square, and Santa Maria delle Vergini is its most important church. A magnificent panorama can be admired from the walls that still surround its avenues. The classy little city is particularly proud of its neo-classical, open-air stadium, the Sferisterio, where important cultural events take place.

Ascoli Piceno Along the rolling hills and the valley of the Tronto River, 25 kilometres from the Adriatic Sea, stands Ascoli Piceno, an austere, noble town dominated by its medieval historical centre. Entering Ascoli, one goes back in time. This is especially true on the first Sunday of August when the Torneo Cavallesco della Quintana is fought. Over 1,000 costumed participants “fight” a heavy, revolving effigy of a Saracen. Built by the Picenes, Ascoli became a Roman city in 286 B.C. The Via Salaria crossed it and the Porta Genina, one of the gates, is still standing intact. The baptistery, the Palazzetto Longobardo, Palazzo del Comune, Palazzo dell’Arringo and the church of Saints Vincenzo and Anastasio are the main medieval monuments. Several magnificent baroque palaces such as the Palazzo Panichi were built in the seventeenth century. Ascoli played an important economic role during Roman times and in the late Middle Ages. Today, both Ascoli’s architectural past and surrounding territory (the natural park of the Monti Della Lega bordering on Abruzzo and Lazio) are carefully preserved and protected.

A view of the old town of Numana, province of Ancona

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Town of Fabriano by night, province of Macerata

Arts & Culture in Le Marche

By Filippo Salvatore Pageants ainly during the summer months, many historical pageants and spectacular jousts are staged in the old town centres to commemorate religious festivities during the carnival season. Often the pageants are associated with the history of the noble families that used to rule the area. In Urbino, the Festa del Duca takes place on the third Sunday of August; this is a pageant with 15th century costumes, parades and jousts. Other similar celebrations are the Trionfo del Carnevale at Frossombone; the Caccia al Cinghiale (boar hunt) at Mondavio; the Torneo Cavalleresco della Quintana at Ascoli Piceno, and the Seduzione del Castello at Gradara, where Francesca di Rimini and her brother-in-law Paolo (as Dante narrates it in his Inferno) are said to have fallen in love and were killed by Francesca’s jealous husband. This is not, of course, an exhaustive list because practically every town of Marche celebrates a form of paganism, historical pageantry or religious event, like the Translation of the Holy House at the shrine of Loreto.

M

Fortresses and castles For centuries, two ancient roads, the Via Salaria and the Via Flaminia, shaped the historical reality of the region. The Via Salaria, built by the Italic Piceni tribes, was also used by the Romans to link Rome with the Adriatic Sea (referred to as the Salt Coast), whereas the Via Flaminia became the consular road to reach the Ager Gallicus and ended at Fano. At the Furlo Gorge, it is possible to walk along a stretch of this road. The natural scenery of Le Marche consists mainly of farmland, and wandering through the hills, one comes across numerous small, awe-inspiring walled towns with red-tiled roofs, often with Romanesque churches, bell towers and municipal town halls. Like scenic balconies, they overlook the green valley slowly descending towards the coast.

For centuries, the history of these towns was shaped by local lords and ruling families, often only nominally under papal rule, and by warrior bishops and popes who built castles and fortresses. In the 15th century, the Malatesta ruling family benefitted from the suggestions of the great architect Filippo Brunelleschi and built the fortress of Fano, in present-day Pesaro, in the province of Urbino. The Sforza asked the great Luciano Laurana to build the Rocca Costanza at Gradara and at Pesaro, the Montefeltro used the talent of Francesco di Giorgio Martini for their defensive works, the fortress of Sassocorvaro, the Rocca Fregosa, the ducal palace at Urbino and Urbania. The

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Rocca Roveresca Castle, province of Ancona

Della Rovere had the imposing fortress at Mondavio built. Other remarkable fortresses are those of Senigallia, Offagna, Falconara (the Rocca Priora with portal by Luigi Vanvitelli), Jesi, Tolentino and especially Ascoli Piceno. Urbino, Pesaro, Urbania, Fossombrone and Senigallia, ruled by the Montefeltro and the Della Rovere still have their ducal palaces, some of the best examples of Renaissance architecture.

Music, theatre and the arts Le Marche is a region steeped in culture and the birthplace of great historical figures and illustrious artists. Emperor Frederick II of the Swabian Dynasty that ruled the Holy Roman Empire and the Kingdom of Sicily in the 13th century – referred to as Stupor Mundi, one of the most significant historical and cultural figures of European late middle ages – was born in Jesi. The great romantic

“

The Rossini Opera Festival, held in Pesaro in August, is one of the high points of classical music in Italy.

“

poet Giacomo Leopardi was born at Recanati, as was the tenor Beniamino Gigli.

Twentieth-century playwright Ugo Betti (1892-1953) was born at Camerino and so were contemporary novelists Libero Bigiaretti and Paolo Volpone.

Architect Donato Bramante and painter Raffaello Sanzio (Raphael), two of the most outstanding representatives of the High Renaissance in Rome, were both born in Urbino in the late 15th century. In the field of classical music, it is important to remember two illustrious composers, Gaspare Spontini from Maiolati, and Gioacchino Rossini from Pesaro.

Numerous towns in Le Marche hold music festivals from April to September. There are over 70 functional opera houses in Le Marche (there were 113 in the 19th century) where opera, symphony concerts, dances and dramas are staged. They were built between the 18th century and the 1930s, according to a typical Italian model: a round parterre and private loggias.

This is an amazing musical and architectural patrimony unique in Europe and in the world.

The Rossini Opera Festival held in Pesaro in August is one of the high points of classical music in Italy. In summertime, important theatre festivals are held at Urbino, Pesaro, San Benedetto del Tronto and other smaller towns. At Fano, there is a yearly Jazz by the Sea festival, and in Civitanova there is the famous dance festival, Civitanova Danza. Mention must be made of a unique architectural complex, the Mole Vanvitelliana. Designed in 1733 by architect Luigi Vanvitelli on a pentagonal plan and located in the port area of Ancona, it served as a lazaretto (a quarantine building that treated people with leprosy) in the 18th century and has become today a centre for exhibitions and cultural events.

Le Marche is a region studded with museums. Art treasures are kept in the 242 museums in both historic cities and small towns or villages. The most important is the Galleria Nazionale delle Marche located in the Palazzo Ducale at Urbino. It holds masterpieces by some of the greatest Renaissance painters, especially of the Venetian school. Other important museums are to be found at Pesaro, Urbania, Fano, Ancona, Jesi (the richest collection by Lotto), Fabriano, Matelica, Camerino, Ascoli Piceno and Fermo.

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Celebrating Marchigiana Culture in Quebec

By Sabrina Marandola

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tep into the basement of a building on Upper Lachine Road in Montreal’s NDG neighbourhood, and feel the energy and warmth radiate from the Marchigiani who greet you. The small office of A.L.M.A. Canada has members and volunteers bustling, as they organize events, get-togethers and outings for Montreal’s Marchigiani community.

L'Associazione Regionale dei Marchigiani A.L.M.A. Canada is one of the biggest Italian associations – and also one of the most active. More than 600 Montreal-area families are registered as members – mostly in the west end areas of NDG, Lasalle, Ville Émard and the West Island. A.L.M.A. Canada also works in conjunction with a Marchigiana association in Montreal’s East End called Famiglia Marchigiana, which represents Marchigiani living in areas like St. Leonard and R.D.P. A.L.M.A. Canada holds about one event per month. Besides this inundated calendar, perhaps what is most unique is the involvement of their youth. “I’m so happy to be surrounded by Marchigiani. It’s my heart that leads me to participate in the association,” says 29-year-old Eve Amabili-Rivet. Her grandfather was from Le Marche, and Amabili-Rivet says that’s an important part of her identity.“My grandfather crossed an ocean to come to a land where he had no idea what it would be like. I am extremely proud to be part-Italian,” she says.

Amabili-Rivet, along with Emily Paliotti, 26, and Victor Angelini, 28, feel so connected to Le Marche that they organize activities just for young Marchigiani-Canadians.

A.L.M.A. Gioventù reaches out to youth via social media, and organizes outings such as dinners and karaoke nights.“It’s a way to get to know each other, stay connected and be a community,” Amabili-Rivet says.

For Paliotti, the association feels like home. “I was basically born in the association,” she says, adding that her parents and her grandmother used to bring her to all the A.L.M.A. events since she could walk. “I am not Italian – I am Machigiana. It’s an identity and a way of life.”

The passion for Le Marche that gushes out of Paliotti, Amabili-Rivet and Angelini was only amplified when the three young adults got to visit the region thanks to an educational tour subsidized by the Italian Marchigiani government, and promoted by A.L.M.A. Canada. “Every year, the tour allows one student to go to Le Marche. It’s an amazing experience for them because it’s like a birthright, and it allows them to connect,” says A.L.M.A. Canada President Anna Perrotti.

It was a two-week trip Angelini will never forget. He had been to Le Marche several times before to visit family – which meant he had never had a chance to explore the entire region. “I had been a dozen times before – I thought it was this boring place. But on the educational tour, I saw old churches, hat factories, castles like you’re in the medieval times, caves (Grotte di Frasassi, which are among the most famous show caves in Europe). There is so much history there, and it is never repetitive,” Angelini says.

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The region’s slogan is “L’Italia in una regione” (All of Italy in one region) – very fitting, according to A.L.M.A. member Fausta D’Alesio Polidori. “It has everything: you have the mountains, then half an hour away you have the Adriatic Sea, and every small town is a hidden gem on its own,” says D’Alesio Polidori, who acts as a correspondent between the association and the region of Le Marche in Italy.

The tour also allows the students to discover the region’s natural resources, such as marble, and unique crafts such as the art of making bobbin lace – which first began several centuries ago in the city of Offida. “The stories and history that Le Marche holds is so special,” Paliotti says, adding she remembers her educational tour very vividly. “The tradition is constant and very strong, and the people are laid-back, warm and contagiously happy.” President Anna Perrotti smiles when she sees the fondness the younger generation holds for the region.

“They caught the bug,” she says.

Besides catching the bug, the young generation feels indebted to the association, which they say is so generous. Amabili-Rivet, Paliotti and Angelini all won a trip to go on the educational tour, and Angelini also won a university scholarship thanks to A.L.M.A’s bursary program.

Every summer, the association holds a golf tournament. The money raised there – usually about $10,000 – goes to about 10 students of Marchigiani descent who are members of A.L.M.A. Canada. “The students have to meet certain criteria, and they or their family have to be a member in good standing for three consecutive years,” Perrotti says.

Angelini says the bursary he won was a gesture he will always remember.

“It is a very generous association. It helped with my education, and I went on the educational tour in Italy. I want to give back.” It’s an attitude that puts a smile on the face of the generation born in the old country, like 69-year-old Fausta D’Alesio Polidori who was born in Le Marche’s Ascoli Piceno. “They want to keep their roots,” she says.

The region’s biggest wave of emigration to Canada happened between 1952 and 1967. A.L.M.A. Canada was founded in 1976, and the community that settled in Montreal always remained tight. “Growing up, our paesani were like our aunts and uncles,” says long-time association member Pia Lalli, who describes her parent’s hometown as “warm and spectacular.”

Lalli also highlights that many Marchigiani immigrants who settled in Montreal are still giving back to the region – such as Montreal businessman Francesco Bellini who bought the Ascoli soccer team last spring as it was on the brink of bankruptcy.

The younger generation hopes to keep giving back for years to come.

“It’s a very strong association. We all want it to grow bigger and thrive,” says Amabili-Rivet. Paliotti has no doubt it will. “People who love their tradition and heritage will step forward. I really believe this association will last forever.”

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Pesaro, città della ceramica La storia del centro marchigiano e il suo legame con l’arte della maiolica Fabio Forlano ffacciata sul mar Adriatico. Stretta tra due colli costieri, il San Bartolo e l’Ardizio. Attraversata dal fiume Foglia. Pesaro è una città che già dal punto di vista geografico si presta ad assumere un ruolo cruciale nella vita della Regione Marche. Di tradizioni antichissime, l’originario villaggio piceno è cresciuto nel corso dei secoli passando – tra le altre – sotto la dominazione romana, bizantina e papale. Come tutte le principali città del centro Italia, anche Pesaro ha vissuto un momento di particolare prosperità durante il Rinascimento. I Della Rovere la scelsero come sede centrale del loro Ducato e contribuirono in maniera decisa allo sviluppo culturale dell’intera area.

La vena artistica e imprenditoriale della città non si è mai esaurita. Basti pensare che qui è nato Gioacchino Rossini – tra i più grandi compositori della storia, detto appunto il Cigno di Pesaro. Oggi – comunicano dall’ufficio turistico – Pesaro offre ai visitatori una vasta gamma di attrazioni. Spesso la si sceglie per il mare – Bandiera Blu anche nel 2014 – o per le grandi manifestazioni, come il Rossini Opera Festival e la Mostra Internazionale del Nuovo Cinema. Ma poi si finisce per restare affascinati anche dal patrimonio artistico del centro storico.

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La tradizione ceramista Fin dal Medioevo, Pesaro è conosciuta come città della ceramica, in particolar modo della maiolica. Quest’arte ha sempre goduto della protezione e dello stimolo da parte delle signorie che si sono succedute nella zona. Nella seconda metà del Quattrocento, il prestigio della scuola pesarese crebbe vertiginosamente e la città si affermò come uno dei centri ceramici più importanti della penisola italiana. Nuovo vigore arrivò con il Settecento, secolo del ritorno alla natura e del decoro floreale. Pesaro divenne famosa in Europa per le raffigurazioni del “ticchio” (arbusto) e della rosa – da lì in poi, elevata a simbolo dell’arte cittadina. Nel Novecento la ceramica riprese nuovo slancio grazie a personalità come Ferruccio Mengaroni, che riuscì a riprodurre gli antichi colori dei manufatti cinquecenteschi. Il maestro morì prematuramente a Monza, nel 1925, schiacciato dalla cassa che conteneva una sua opera, Medusa. In suo nome è nata una Scuola d’Arte da cui sono passati i grandi nomi del panorama novecentesco, come Nanni Valentini.

Oggi i pezzi più importanti sono custoditi nei Musei Civici, dove è esposta una collezione di oltre 300 opere provenienti dal vecchio Ducato di Urbino (che comprendeva anche Pesaro, Casteldurante e Urbania), da Deruta e dalle altre principali fabbriche italiane. Simbolo dell’esposizione è proprio la Medusa di Mengaroni, collocata nel cortile interno.

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Una scuola d’arte La vocazione artistica della città è rintracciabile anche nell’offerta formativa che riserva ai suoi giovani. Il Liceo Artistico “Mengaroni” è il discendente diretto di una tradizione scolastica consolidata, nata alla fine dell’Ottocento.

“Oggi abbiamo circa 600 alunni – spiega la professoressa Parrilli – provenienti dalla provincia di Pesaro ma anche da fuori Regione, dalla bassa Romagna”. Il liceo, intitolato all’artista pesarese nel 1930, dà la possibilità di accedere a cinque percorsi didattici: Architettura e ambiente, Audiovisivi e multimediale, Arti Figurative, Grafica, Design. “Gli alunni – aggiunge la docente – già negli ultimi anni di corso hanno l’opportunità di effettuare internship presso aziende e laboratori specializzati”. Chi intende proseguire il percorso di studi, invece, trova sbocco naturale nell’Università e nelle Accademie di Belle Arti. Le evoluzioni del mercato portano, inevitabilmente, la maggior parte dei ragazzi a preferire campi più ricercati, come moda e design. Ma tra i banchi di scuola pesaresi c’è ancora chi non vuole dimenticare l’antica tradizione della ceramica e la sceglie come materia di studio.

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La tradizione dei teatri Culla della cultura marchigiana Claudia Buscemi Prestigiacomo

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isitare le Marche è come entrare in uno scrigno. Tesori culturali, artistici ed architettonici abbondano con sobrietà e decoro. Scoprire che è la regione con il maggior numero di teatri attivi rispetto al numero dei residenti, sorprende chi non la conosce ancora bene.

La passione per il teatro è parte integrante delle Marche, come fosse uno dei suoi paesaggi, tanto da assicurarle l’appellativo di “regione dei 100 teatri”.

“Nonostante il difficile momento storico che ha comportato un ridimensionamento sulle iniziative culturali, esiste effettivamente un notevole fermento culturale nei teatri marchigiani”, sostiene Roberto Giovannozzi, Assessore alla Cultura ad Ascoli Piceno.

Ma da cosa nasce questa passione? La progettazione ed edificazione di luoghi destinati all’intrattenimento si colloca tra il Settecento e l’Ottocento, contestualmente allo sviluppo di una classe borghese. “È il tempo in cui il teatro esce dalle corti nobiliari sempre più in declino, e diventa lo spazio della nuova classe sociale, la borghesia. Nel teatro della città la borghesia celebra se stessa: si diverte, mostra la sua ricchezza con vestiti sfarzosi e belle carrozze,” spiega l’Assessore alla Cultura di Macerata, Stefania Monteverde. “…Guardano sul palcoscenico il racconto di una società in cui si riconoscono tutti, ricchi e non”, continua Monteverde. “Per questo, nelle Marche, ogni città ha un teatro, spazio di vita dell’intera comunità”.

Il marchese Amico Ricci, storico marchigiano dell’800, scrisse: “Verso la fine del XVIII secolo, la nostra gioventù, non so se più ingentilita o meno occupata, abbandonò quasi del tutto la ginnastica, […] spiegò un gusto particolare per le sceniche rappresentanze. Quindi avvenne che i teatri allora incomodi, soggetti a frequentissimi incendi, […] abbisognarono di maggiore solidità, comodità e decenza”.

La storia del Teatro Ventidio Basso di Ascoli Piceno ne è un ottimo esempio: evoluzione stabile di una scena mobile, utilizzata all’occorrenza a partire dal 1500.

Poiché quest’ultima era una struttura in legno, e considerato il notevole utilizzo, presto il timore di incendi fece sì che l’amministrazione cittadina optasse per l’edificazione di un più sicuro teatro in muratura. Passarono anni prima che il teatro in legno chiudesse e, grazie al contributo delle famiglie nobili, si procedesse alla costruzione del teatro, il cui progetto fu affidato a Ireneo Aleandri.

La passione per le scene era tale che i due melodrammi dell’inaugurazione del 1846 furono rappresentati prima del completamento della facciata del teatro.

Fu solo nel 1851, infatti, che vennero avviati i lavori per la realizzazione della facciata neoclassica in travertino, con colonne ioniche che delimitano un pronao.

Aleandri progettò anche lo Sferisterio di Macerata, il quale, nato per il gioco del pallone con il bracciale (sport di squadra tra i più antichi in Italia), è oggi una grande struttura all’aperto, dove annualmente si ospitano importanti eventi teatrali.

Macerata ospita un’ altra gemma: il Teatro Lauro Rossi (1765), commissionato ad Antonio Galli (“il Bibiena”) da 46 nobili e il cui progetto fu riadattato e realizzato dall’architetto Cosimo Morelli. Si tratta di un esempio intatto di teatro all’italiana, gioiello tardo Barocco ricco di stucchi e abbellito dalla policromia di finti marmi, in cui prevalgono l’azzurro, il verde e l’oro. È come guardare dentro un caleidoscopio: facciate semplici racchiudono gioielli nati dal genio di grandi artisti. Così, si possono ammirare decori floreali, stucchi, balaustre a rilievo, soffitti stellari arricchiti da medaglioni decorati, gioielli d’acustica ancora vivi, custoditi da una regione attenta ed orgogliosa del proprio patrimonio artistico.

“Ogni cultura ha bisogno di un grande lavoro perché non vada perduta, ma continui ad essere viva”, conclude Monteverde. Solo a Macerata, 40.000 abitanti, si tengono annualmente quattro rassegne teatrali tra le quali una, “Teatro Ragazzi”, destinata al pubblico delle scuole, audience fondamentale per la continuità di una lunga tradizione.

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The Culinary Charm of Le Marche

By Amanda Fulginiti

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elatively tourist-free, unknown and always playing second fiddle to its more popular neighbour Tuscany, Le Marche is blessed with bounty from the mountains, farmland and sea. The cuisine of Le Marche is a humble one, born from a peasant tradition so waste is frowned upon.

Marchigiani are said to eat more meat than any other Italians and enormous platters of meats (grigliata mista di carne) are common menu items when frequenting any one of their ristoranti. From spring to Christmas, Le Marche hosts a variety of feste or outdoor celebrations where the common theme is local produce, food and wine that visitors can sample. Here is a list of edible favourites not to be missed while traversing this region.

Lonza Salt-cured fillet of pork reigns supreme in terms of antipasti.

Another typical one to try is ciauscolo, a soft, spreadable pork salame flavoured with fennel, garlic and vino cotto, a local nonalcoholic “cooked wine” made from grape must with a unique sweet-and-sour flavour.

Olive all’ascolana Soft DOP green olives of Ascoli Piceno are pitted and stuffed with a filling of meat and cheese, dipped in beaten egg and breadcrumbs, and deep-fried to a golden brown in sunflower oil.

This is a typical antipasto or snack. Many buy in cartoccio so they can be eaten on the go.

Brodetto all’anconetana This is the region’s most famous fish stew, which typically includes red and gray mullet, cuttlefish or squid (or both), oil, garlic and saffron served on either fried or toasted bread. This is a typical menu item in Ancona where the stew is made with 13 varieties of fish (one for each person at the Last Supper) – no more, no less. This is a specialty of the restaurant Uliassi in Senigallia that has two Michelin stars. In August, many head to Pesaro for the annual Brodetto and Fish Soup Festival.

Truffles Pesaro is the biggest truffle producer in Italy, particularly of the prized white truffle in direct competition with Alba. The capital in the Marches for truffles is Acqualagna, between Pesaro and Urbino, where the famous market is held.

Vincisgrassi A rich baked lasagna that consists of 12 layers of pasta sheets that are interspersed with veal ragù, chicken liver or lamb sweetbreads, and truffles or wild mushrooms.

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LE MARCHE Formaggio di fossa A strong-flavoured cheese aged by being walled up in limestone holes in the ground.

Passatelli A pasta famous in Urbino. It is strands of pasta made from breadcrumbs, parmesan cheese, and egg cooked in broth.

Piccione ripieno Pigeon typically stuffed with thyme and sage and wood-roasted in Cortegiara Amorone.

Coniglio in porchetta A very typical secondo piatto of the region. There are many different versions, but all are very flavourful because they are prepared with wild fennel.

Casciotta d’Urbino A type of Caciotta cheese, produced in the Province of Pesaro and Urbino. This semi-soft cheese is made from 70% sheep’s milk and 30% whole cow’s milk.

‘Cascio’, which means cheese from an ancient past, has been produced since the times of the Dukes of Montefeltro. It’s a sweet cheese with flavours of fresh green grass, nuts and wild flowers.

Crema fritta Literally translated as “fried cream,” this is a Marchigiana delicacy that is typically paired with the local fritto misto, a mixed fried platter of zucchini, onions, olive all’ascolane and veal or lamb kebabs. The cream is cooked and left to sit in the fridge overnight, then gently coated in egg and breadcrumbs and deep-fried on skewers.

Calcioni and piconi Desserts that are not overwhelmingly sweet and often use sweetened cheeses like pecorino or ricotta as ingredients.

Frustenga A cake, typically served during Christmas time, made with raisins, figs and walnuts. It can be served hot or cold.

Wines The region is known for its full-bodied reds like Ancona's Rosso Conero, the popular Rosso Piceno, and the sparkling Vernaccia di Serrapetrona. However, the real stars are its white wines, especially Verdicchio (dei Castelli di Iesi or di Matelica), considered by many to be the best wine to be paired with seafood. Bianchello del Metauro is a traditional straw-coloured white that is excellent with shellfish. Spirits of Le Marche include homemade Grappa, but the most popular is Mistra, an anise liqueur used as a digestive.

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Passatelli in brodo di vongole (Serves 4 / 4 porzioni) Ingredients / Ingredienti (passatelli) • 200 g (1 cup) breadcrumbs (from stale bread) / di pangrattato (da pane raffermo) • 200 g (1 cup) grated Parmigiano Reggiano / grattugiato • 50 g (1/2 cup) flour / farina • 4 eggs / uova • 1 tsp nutmeg / noce moscata • Lemon zest from a 1/4 of a lemon / Scorza di limone da 1/4 di un limone • Salt and pepper to taste / Sale e pepe a piacere

Soul Food alla Marchigiana Recipes prepared by Chef Giacomo Pasquini

Photography by Giulio Muratori

Ingredients / Ingredienti (brodo) • 1lb clams / vongole • 1 garlic clove / spicchio d’aglio • 1/2 chopped onion / cipolla tritata • 1 sprig of rosemary / rametto di rosmarino • 4 tbsp. (2 oz) extra virgin olive oil / olio extravergine d’oliva • 1/2 cup (125 ml) white wine / vino bianco • Parsley / prezzemolo

Instructions / Istruzioni (passatelli) Put all the ingredients in a large bowl and mix together until the texture is smooth and compact. Wrap the dough with plastic wrap, and let it rest for about 4-5 hours.

When ready, divide the dough in two, and using a passatelli presser (or a potato ricer), press all the dough through. Then place the passatelli on a tray and set aside.

the clams from the broth. Take half of the clams out of their shells and set aside.

Cook the passatelli in boiling water for 2 minutes, then drain them and place them in the frying pan with the clam broth. After cooking them for 1 minute in the broth, add half of the clams. Transfer the broth and passatelli to a serving dish, and garnish with the remaining clams, a drizzling of extra virgin olive oil and parsley.

Mettere tutti gli ingredienti in una grande zuppiera e mescolare, fino ad ottenere una consistenza omogenea e compatta. Avvolgere l’impasto con pellicola trasparente, e lasciarlo riposare per circa 4-5 ore. Una volta pronto, dividere l’impasto in due, e usando un pressa passatelli (o uno schiacciapatate), pressare tutto l’impasto. Quindi riporre i passatelli su un vassoio e metterli da parte.

Riscaldare l’olio e lo spicchio d’aglio in un grande tegame, dunque unire la cipolla e cuocere fino a doratura. Aggiungere le vongole, il rosmarino e il vino. Fare evaporare il vino (aggiungere dell’acqua se necessario). Non appena le vongole iniziano a schiudersi, rimuovere il tegame dal fornello, e separare le vongole dal brodo. Sgusciare metà delle vongole e metterle da parte.

Cuocere i passatelli in acqua bollente per 2 minuti, quindi scolarli e metterli in una padella assieme al brodo delle vongole. Dopo averli fatti cuocere nel brodo per 1 minuto, aggiungere metà delle vongole. Trasferire brodo e passatelli su un piatto da portata, e guarnirli con il resto delle vongole, una spruzzata di olio extravergine d’oliva e prezzemolo.

Instructions / Istruzioni (brodo) In a large pan, heat oil and garlic clove, then incorporate the onion and cook until golden. Add the clams, rosemary, and wine. Allow the wine to evaporate (add some water if needed). Once the clams start opening, remove pan from heat, and separate

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Brodetto di pesce alla Senigalliese (Serves 4 / 4 porzioni) Ingredients / Ingredienti • 4 small blue crabs / piccoli granchi blu • 1lb grouper / cernia • 1lb clams / vongole • 1lb mussels / cozze • 4 whelks / buccini • 2 squids cut in 1-inch pieces / seppie tagliate in pezzi da 1-inch • 1 whole mackerel cut in 4 / sgombro intero tagliato in 4 • 1lb of skate / razza • 8 shrimp / gamberi • 1 red onion, finely chopped / cipolla rossa, finemente tritata • 3 cloves of garlic, finely chopped / spicchi d’aglio, finemente tritati • 1 cup extra virgin olive oil / olio extravergine d’oliva • ½ cup white wine / vino bianco • 3 tbsp. of white vinegar / aceto bianco • 1 tbsp. tomato paste / concentrato di pomodoro • 1 cup San Marzano canned tomatoes / pomodoro San Marzano in scatola • 1 bay leaf / foglia d’alloro • 1 tsp. thyme / timo • 1 tbsp. chopped parsley / prezzemolo tritato • Salt and chili / Sale e peperoncino

Instructions / Istruzioni Heat olive oil with garlic and onion. Once golden, add the crabs, whelks and tomato paste. Cook for two minutes or until the paste starts sticking to the bottom of the pan. Pour in the vinegar and let it evaporate, then pour in the wine and let it evaporate as well. Add the San Marzano canned tomatoes, letting them cook for a couple of minutes.

Incorporate the bay leaf, thyme, skate, squid, mackerel, and shrimp.

Cover and cook for 7-8 minutes. Then add in the clams, cover again, and cook for 5-6 minutes. Once the clams start opening, add the mussels, cover and cook for another 5 minutes.

Once the mussels are open, the broth is ready. Transfer to a serving dish, add the parsley and drizzle with extra virgin olive oil. Let it rest for 5 minutes before serving. Enjoy with grilled bread.

Riscaldare l’olio d’oliva con aglio e cipolla. Una volta dorati, aggiungere i granchi, i buccini e il concentrato di pomodoro. Cucinare per due minuti o finché il concentrato comincia ad attaccarsi al fondo della padella. Versare l’aceto e lasciare evaporare, quindi versare il vino e far evaporare allo stesso modo. Aggiungere i pomodori San Marzano in latta, lasciandoli cuocere per un paio di minuti.

Aggiungere la foglia d’alloro, il timo, la razza, le seppie, lo sgombro e i gamberi.

Coprite e cuocere per 7-8 minuti. Quindi aggiungere le vongole, coprire nuovamente, e cuocere per 5-6 minuti. Non appena le vongole cominciano a schiudersi, aggiungere le cozze, coprire e cucinare per altri 5 minuti.

Non appena le cozze si aprono, il brodo è pronto. Trasferire su un piatto da portata, aggiungere il prez-zemolo e spruzzare con olio extravergine d’oliva. Lasciare riposare per 5 minuti prima di servire. Da gustare con pane abbrustolito.

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Doctor Francesco Bellini Talking big pharma, wine and soccer

By Adam Zara

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octor Francesco Bellini isn’t the most high-profile of individuals among Italian-Canadians. He’s a little more under the radar than one would expect considering his striking laundry list of accomplishments. The native of Ascoli Piceno arrived in Canada in 1967 at age 20 with a Chemical Engineering diploma and no knowledge of English, and would go on to earn a PhD in Organic Chemistry and co-found BioChem Pharma in 1986, one of Canada’s most successful pharmaceutical companies. In 1996, BioChem commercialised the antiviral drug Epivir (3TC), which to this day is the cornerstone for AIDS therapy worldwide.

His contributions to science have earned him the honours of Cavaliere del Lavoro, the Diamond Jubilee Medal, and the Order of Canada, among others.

Today, aside from being Chairman of healthcare-centred Picchio International, Bellus Health and Klox Technologies in Canada, Bellini also presides over FB Health and a state-of-the-art winery, Domodimonti, in Le Marche, Italy. If that wasn’t enough, in February of this year, he also acquired Ascoli Piceno’s soccer club, which had fallen into disrepair months earlier. We caught up with the active dottore from his residence in Ascoli Piceno.

PI: Considering your extensive experience in the field, do you believe we are close to finding a cure for HIV/AIDS? FB: I think AIDS is very much treatable, like any chronic disease, such as diabetes.

But to find a real cure, I don’t think we are closer today, than we were 20 years ago.

Viruses are very difficult to kill. It’s like trying to eliminate influenza; you can try, but it always comes back. You need antibodies, vaccines...and this one keeps mutating.

PI: Where did the idea of opening your own Italian winery originate?

FB: We made wine in my family as far back as I can remember. My grandfather

made wine, my father made wine, we all made wine for ourselves. And it has always been my dream to produce wine on a larger scale. I was always collecting wines and buying the most expensive, best wines, but they were giving me stomach aches, headaches and all kinds of problems, so I told myself: “Why not make my own wine? And I’ll make it without chemicals, as little sulfates as possible” ... and that’s what I did! I built it, and I only wanted it for myself and my friends, and now I probably built it too big!

PI: What would you say sets your winery and brand apart from others in the region or in the country for that matter?

FB: Well the winery is state-of-the-art and we produce fantastic wines. Air Canada

sells our wine in business class – a white wine named LiCoste and a red wine named Picens. The only problem with my wine is that I am so taken up by other projects that I don’t have time to spend on marketing and sales, and you know that in Italy, if you don’t have the right people you don’t go anywhere. We have very good clients in the U.S., in Montreal, and now in Alberta.

PI: Domodimonti’s wines are branded as “Natural Wines.” Is it economically viable to produce wines with hand-pick grapes, a low yield and with the least amount of additives possible?

FB: It would have been economically viable had it been in California, or probably in Tuscany, but coming from Le Marche... It’s a region that produces excellent wines, but they have no name; that is the problem. And the channels of distribution are controlled. Le Marche is not considered to be a top wine producer and I would like to challenge such things – even with tastings between our wines and any wines produced in Italy. It just takes time.

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PI: Your newly acquired soccer team must be taking up quite some time.

FB: Here in Ascoli, this is a big deal. We bought it when the team was reduced

to nothing and now I think we are one of the best organized teams in the league.

This year we are considered one of the teams that could win the championship.

PI: What prompted you to purchase Ascoli Picchio FC? FB: I didn’t do it for glory or money. What pushed me were the people of

Ascoli. This city was a wealthy city about 25 years ago. And then, slowly, that started to [unravel]. The team was in Serie A and it was a good team. It then moved down to Serie B, and then the economy of the region deteriorated. The valley was at one time full of companies and today half of them are gone.

Sometimes I think that the switch to Euro wasn’t very good for Italy. The strong currency and all the rules weren’t good. Today, there is a lot of unemployment here. Ascolani were very proud people and very proud of their team, and then all of a sudden, they dropped down to Serie C, third division, and then went bankrupt. The morale of the people was very, very low. So I said why not?

Together with some local investors, we put up the money to build a very good team. You have to see the people crying of joy in the street...

PI: What are the hopes for this season in Lega Pro? Is a promotion to Serie B in 2015 realistic at this point?

FB: We have a three-year program to do it. But you know, with a little bit of luck,

why not this year? We have a very good team! We have a good coach, scoring power.

PI: There’s a YouTube video of thousands of fans chanting: “Facci sognare! Bellini facci sognare!” (Make us dream! Bellini make us dream!)

FB: Yes, but my wife Marisa one day said “Sogniamo insieme!” (Let’s dream

together!) and that’s our new motto. Why not dream together? It’s everywhere around town.

PI: At this stage in your life, how do you balance being the chairman of all these companies while running your own winery in Italy and owning a soccer club?

FB: With the Internet, smart phones, you only need good people to run things. If

you have good people and good organization, it’s doable. In Canada we are lucky because it’s not a big deal to find good people. The problem is in Italy, because they are less used to a certain structure, from my experience. FB Health is run by a young guy, and if it was someone else I would never have opened it. He had spent a couple years with us in North America, and I liked him, so he came back to Italy and we started this company. For soccer, the general manager of the team was a journalist for Tuttosport newspaper. I didn’t want anyone that had already run a soccer team because I wanted to do something completely different.

PI: Of all your business ventures throughout your life, which one would you say you are most proud of?

FB: All of them. Of course BioChem Pharma was a huge success, and Klox will

be a big success too, but I think the best money I ever spent was on the soccer team. To see these people crying of joy...where do you see that? Families, kids everyone in the town square shaking your hand...it’s completely changing my way of life! This team has history behind it. It was founded in 1898 and people have this history in their heart – it’s been transmitted through generations.

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Elena and Stefano

Faita Cooking up a sweet success story

By Sabrina Marandola

In

Beaucoup plus qu’un boucher So much more than a butcher

♥♥♥

♥♥♥

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the heart of Montreal’s Little Italy district is a woman who is all heart. She’s been around for six decades, and people describe Elena Faita-Vendittelli as the real deal – a true entrepreneur who knows her way around a kitchen and loves to encourage local talent.

Faita-Vendittelli has supported more than a dozen chefs who are now some of Quebec’s most successful and well-known professionals behind the counter. The list includes Le Bremner chef Danny Smiles, Marie-Fleur StPierre from Tapeo, Frederic Morin of Joe Beef, Mathieu Cloutier from Kitchen Galerie, and Martin Picard of Au Pied de Cochon and Cabane à Sucre Au Pied de Cochon to name a few. “I love Martin Picard like a son. He calls me his adopted mom,” says Faita-Vendittelli, who was a shareholder in Picard’s restaurants until last year. In spite of her emotional and financial support, it still flatters and humbles Faita-Vendittelli when she visits any one of these chefs’ restaurants for lunch or dinner. A table is immediately set up, and the chef ’s insist the meal is on the house. “It makes me very proud. I support them because I really believe in them, and I like to push a talent. When I walk into one of their restaurants, I see the respect I get from them. It’s really very nice,” she says.

Faita-Vendittelli also throws her support behind her own son, Stefano Faita, who is a home chef TV personality on both English and French networks, and co-owner of the restaurants Impasto and Pizzeria Gema in Little Italy. “She is someone who is very passionate, persuasive and entrepreneurial,” Faita says about his mother.

Faita-Vendittelli’s passion for food began when she was six years old and left the town of San Vittore del Lazio in the province of Frosinone, Italy to come to Canada. “We lived across the street from the [Jean Talon] Market.

My mom worked at the market for 35 years,” she recalls. And so began FaitaVendittelli’s relationship with fresh food and produce. Couple that with her curiosity and natural know-how in the kitchen from a young age and a home chef was born. “I just had it in me,” Faita-Vendittelli says.

The family quickly became a fixture in Little Italy, running Ferramenta Dante (Quincaillerie Dante) since 1956 and catering almost exclusively to the Italian immigrant community at the time. “We were the first Italian hardware store in Montreal,” says Faita-Vendittelli. Since many Italian immigrants worked in the construction industry when they arrived in Canada in the mid 20th century, they could find all their supplies at the store.

In 1962, a firearms counter was added. “There was a demand for hunting supplies. Many Italians used to go hunting,” explains Faita-Vendittelli. So did many French-Canadians, and the inventory drew a whole new clientele to the hardware store.

By the 1980s, when Faita-Vendittelli took over the reins of the store with her siblings, her love of cooking wove its way into the merchandise. The hardware store became a kitchen supply store, with products from Italy that

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LE MARCHE

many immigrants were forced to part with when they left the old country – such as pasta-makers. Every Saturday afternoon, Faita-Vendittelli would hold demonstrations in the store, showing people how to make their own fresh pasta. It was an instant hit with the French-Canadian clientele.

In the 90s, the family participated in trade shows at large venues such as the Olympic Stadium. At their kiosk, Faita-Vendittelli had set up a pasta machine and made pasta all day long. “For 15 hours, I made pasta with the machine. Quebecers thought it was hard to make pasta,” she says. The demand for products at the store, and the hunger for Faita-Vendittelli’s knowledge in the kitchen, boomed.

In 1993, after prompting from her daughter Cristina, Faita-Vendittelli opened Mezza Luna Cooking School. “People come after work, they take their tie off, their jackets off, they are relaxed and they learn,” says FaitaVendittelli, who still teaches classes with her son Stefano. Word of mouth spread quickly, and it wasn’t long before the duo was offered spots on television cooking shows to share their Italian recipes.

Stefano Faita was a natural communicator. “As soon as the camera went on, I loved it,” he says of his first TV appearance making pizza on Josée Di Stasio’s show. Since then, Mezza Luna has cooked up a sweet story. Now more than 20 years later, there are 140 classes offered annually, with about 3,000 students signing on every year.

Faita-Vendittelli stays up-to-date through her regular travels to Italy, constantly researching recipes, ingredients and techniques.

Guest chefs are invited to teach at Mezza Luna as well. “It’s brought a lot of people here to Little Italy,” Faita-Vendittelli says. “Today, about 90 per cent of our clientele is French-Canadian.” Even the provincial government noticed Faita-Vendittelli was making an impact. It awarded her with l’Ordre national du Québec in 2008 for sharing her culture and influencing Quebec’s growth.

Faita-Vendittelli, 67, has not slowed down. “I have to learn to delegate,” she says, admitting that she is very “hands-on” and likes to be involved in all aspects of the family business. She hopes to retire in the coming years. Until then, when Faita-Vendittelli is not teaching at Mezza Luna, she’s working at Ferramenta Dante and is currently working on a television documentary about her life. She’s also a shareholder of Impasto and Pizzeria Gema.

Meanwhile, Faita has written 4 cookbooks – with his fifth due out this month – and he can be seen on the airwaves starring in his own cooking shows on CBC’s In The Kitchen, TVA’s Al Dante, and his own weekly cooking segment on the show Deux Filles Le Matin this fall, also on TVA. When he’s not on TV, he’s an ambassador for IGA grocery stores and is running his two restaurants – that sit just across the street from the family business.

In spite of all these accomplishments, don’t tell the Faitas they are lucky or successful. “We work very hard,” Faita-Vendittelli says. “People want to be successful, but what success really is is hard work.”

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Maintaining Your Standard of Living at Retirement An attainable goal or an unachievable dream? The choice is yours!

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ince the introduction of BILL 3* by the minister of municipal affairs this past June, retirement planning has been and continues to be the hot financial topic in Quebec, raising retirement concerns for all and rightfully so.

The points of concern have been covered, hashed and rehashed in the media: • Only 50% of Canadians have a private pension fund.

• 30% of Canadians have no private savings.

• Experts estimate we will require 70% of our income to maintain our lifestyle during retirement.

• In Canada, government benefits only meet 40% of the average retirees income needs and with an increasing aging population and longer life expectancies this percentage can rapidly decrease.

• In 1970 there were 8 active workers for every retiree, by 2030 there will be 2.5 workers per retiree, so who will pay the bill?

• Canadians live longer and save less: since the beginning of the 1990’s, contributions to RRSP have gradually lowered from 5% of disposable income to 3% and they are estimated to fall to 2% by 2020; during this same period household debt has increased to 160% of income.

• The number of years we spend working is gradually approaching the number of years spent in retirement.

• The situation is such that the QPP estimates only 50% of Quebecers will have sufficient income for retirement. This concern has lead the government to introduce savings incentives for Canadians such as the TSFA account and most recently the Voluntary Retirement Savings Plan (VRSP), which requires that all companies with 5+ employees must have a voluntary pension fund.

The message in all of the statistics and media coverage is clear and unanimous: you need to build your own egg nest. And the earlier you start the better. Savings is now a non-discretionary item in the budget and whether you do it

via RRSP, TSFA, RVSP, or a simple savings, save, you must.

It is very important that you properly plan your retirement if you want to have enough income to cover your expenses and allow you to realize your retirement dreams.

To achieve your financial retirement goal you need to save, you need to invest, but you also need to establish a savings strategy and stick to your financial plan.

This all sounds very simple, but in reality retirement planning isn’t always easy and perhaps the most difficult financial goal to prioritize. Retirement always seems so far away; there are always more immediate needs, goals and dreams to satisfy that it can easily take the back burner. Expenses keep piling up and at times it seems overwhelming to make the savings effort.

But our financial advisors will show you how you can make up for a lack of funds by adopting a few good habits. But where do you start? What is a financial plan? What will it do for you? How do you make one?

A financial plan is like a roadmap; it guides you in achieving your goals and carrying out your financial projects, whether they are long term or short term. It is a portrait of your finances and projects based on your financial priorities, accompanied by a made to measure strategy that gives you a clear picture of the financial path you should take.

At the Caisse Populaire Canadienne Italienne, our financial advisors have the skills and knowledge to help you build a customized financial plan that reflects your personal goals; a plan that can help you deal with the unexpected, take the right actions, and the right decisions to get you back on track.

Our advisors will help you adapt your plan to any major changes in your life, your expectations or financial situation. They will analyze your present situation and suggest the best ways to get to the retirement you dream about.

Our advisors will ensure you have the proper follow-ups, reviews and adjustments to keep your financial plan up to date and evolved in line with your objectives, priorities and possible changes in your life.

So do come in or call to make an appointment, it will be our pleasure to work with you.

Remember: a goal without a plan is just a dream.

So let’s plan today for a better tomorrow. *Bill 3: an act to foster the financial health and sustainability of municipal defined benefit pension plans

For more information visit www.desjardins.com/ca/personal/member-advantages/privileges/ Head office 6999 Saint-Laurent Blvd Tel.: 514-270-4124

Ermes De Dominicis, Manager Wealth management services Tel.: 514-273-6869 ext. 236

Mariano A. De Carolis, General Manager

Branches 6995 Saint-Laurent Blvd Tel.: 514-270-4121

7390 Papineau Avenue Tel.: 514-725-5268

4570 Jarry Street East Tel.: 514-729-2989

5133 Jean-Talon Street East Tel.: 514-253-9986

8275 Maurice-Duplessis Blvd Tel.: 514-643-3482

5620 Henri-Bourassa Blvd East Tel.: 514-321-8177

170 Saint-Zotique Street East Tel.: 514-273-4431

2401 Fleury Street East Tel.: 514-385-3603

1590 Dollard Street Tel.: 514-364-1252

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Accès-D: 1-800-CAISSES (224-7737)

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ADVERTORIAL

Luxury living according to Devmont

By Katia Jean Paul ith more people downsizing to live in the city and enjoy the amenities Scalia and his brother Joseph established their award-winning development that come with it, one Montreal building company is giving prospecfirm in 1999, following in their father Francesco and uncle Giovanni’s footsteps. An tive homeowners the pick of elegant living spaces with ample room Italian immigrant, Francesco arrived in Montreal from his native Sicily in the 1950’s and convenience only minutes from downtown. Devmont, headed by brothers and ran his own residential development company with his brother from 1965 until Sam and Joseph Scalia, is in the business of 1990. While their father specialized in smallbig spaces and Rouge Condominiums, their scale housing, after testing the waters with a latest project, fits the bill, all the while attractthree-condo project in Rosemont in the mid ing a slew of buyers to an up-and-coming ‘90s, Joseph and Sam quickly developed an area of Montreal: the Triangle district. affinity for undertakings on a larger scale. “We Bordered by Jean-Talon St., De La expanded quite quickly. We went from three Savane St. and Decarie Blvd., the Triangle is units to a project of 150 units in 1999, which home to Rouge, a plush condominium projwe built in a period of about 18 months,” says ect that includes four modern buildings Scalia. “That was always in wood construction. totaling 400 condos to date. Inside this prisIn 2002, we went to the next level. We built a tine residential hub, units ranging from 700 nine-storey building in concrete and that’s to 2,000 sq. ft. pack a stylish punch – think when we started building concrete buildings roomy, open-concept spaces complete with with amenities and lifestyle-type projects.”

Mirage-engineered floating floors, nine-foot With a background in mechanical glazed plaster ceilings, two bathrooms with engineering and finance respectively, in 2007, Sam and Joseph Scalia walk-in Neptune showers in 4 ½ condos and Sam and Joseph partnered with the city of up, and large windows overlooking Mount-Royal. What’s more, buyers can cusMontreal’s Accès Condo, a special development project, and erected “Côté Ouest tomize their home and choose among quartz or granite countertops, oak or ther1-2”, two buildings of approximately 300 condos in the area east of Decarie, which mo-plastic kitchen cabinets and different hued backsplashes to outfit the dwelling would later be called, Le Triangle. “It [Côté Ouest 1-2] was the birthplace of this to their liking. And if the made-to-order aspect isn’t appealing enough, the whole Triangle area,” says Scalia. “When we were working with Accès Condo “Fusion” complex, a state-of the-art relaxation and recreational facility on site looking for land, it coincided with the city of Côte-Des-Neiges wanting to boasting a gym, yoga studio, wet and dry steam rooms, and an indoor saltwater redevelop this entire area. That was the pioneer project, which set the whole pool overlooking a rich interior garden – to name a few of the amenities – is likeconstruction of all of Le Triangle. We had the city believing in the area with us.” ly to seal the deal. Just ask the residents of Rouge 1 and 2, both sold out, and The city, Scalia says, plans to invest $35 million to revitalize the area, adding Rouge 3 and 4, of which more than half of the units in each are already spoken more green spaces and a pedestrian plaza along Victoria St., which is sure to draw for. With phase one through four complete, the Scalias are currently at work on more prospective homeowners to the Triangle and the upscale condominiums phase 5, with construction of the sixth and final phase of the project slated to at Rouge. begin in March 2015. Like its predecessors, Rouge 5 and 6 will come equipped So what do the industrious brothers have planned for the future? Only time with the same luxe amenities, including the “Viva Source” complex that focuses will tell. For now, the focus is on making Rouge 5 and 6 the best urban luxury on fitness with a 51-foot lap pool, two-storey complete gym and kids gym, and accommodations Montreal has to offer. “We focus on one project at a time and “Viva Lojj”, a relaxation centre complete with a green terrace boasting commerwe’re really hands-on, involved in the business,” says Scalia. “Right now, we’re cial grade barbecues, a dining area and an urban beach. “Our project basically in the execution stage offers a lifestyle. Once you’re here, you have everything in the complex itself,” says of phase 5 and the Sam Scalia, president of Devmont. “People are very impressed because they feel planning stage of that it feels like boutique hotel kind of amenities. The actual size of the amenities phase 6. Afterwards, and the way they’re finished makes a huge difference and that’s why people enjoy we’ll look for another www.rougecondominiums.com the use of them.” project.”

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ADVICE

La vita dopo la morte na domanda che sembra attirare tanto l’attenzione e che fa scorrere tanto inchiostro è quella riguardo alla possibilità che ci sia vita dopo la morte. Ci sono certamente tante visioni diverse. C’è chi non crede a questa possibilità, pensando che dopo questa vita non ci sia più niente. C’è chi invece crede nella reincarnazione, ritornare alla vita sotto un’altra forma come ad esempio in un gatto o un altro essere umano. Ci sono poi varie visioni della Risurrezione, della continuità Padre Nicola Di Narzo della vita perpetua in Dio o del meglio conosciuto paradiso. A quest’ultimo gruppo apparteniamo noi cattolici.

Cosa ci distingue dagli altri? Perché la nostra visione sarebbe quella migliore?

Ebbene, oggi, in un mondo dove regna una mentalità relativistica, è difficile far prevalere una visione su un’altra. Cerchiamo spesso di mettere fine ai dibattiti dicendo che ognuno ha la sua visione. Io credo invece che sia meglio fidarsi di tutti i Santi che ci hanno preceduto e che hanno saputo presentarci una visione comune della vita dopo la morte, pur avendo ognuno la propria personalità. Intanto, tutti partono da una fonte comune, il Vangelo, dove Gesù ci presenta il cielo come la dimora del Padre, la dimora dell’Amore (cfr. Vangelo di Matteo dove ci sono molte parabole che spiegano il cielo).

Quando si parla della vita dopo la morte, si pensa quasi subito anche alla possibilità dell’esistenza dell’inferno. C’è la vita, quella in Dio, nel paradiso, ma esiste anche la possibilità della dannazione eterna. Questa possibilità apre l’anima, di solito, a due tipi di sentimenti: la paura o la ribellione. Questi ci portano, poi, alla ricerca di argomenti che possono mettere in dubbio la possibilità dell’esistenza dell’inferno. Un esempio tipico potrebbe essere quello di insistere troppo sull’amore di Dio, facendolo diventare un Dio bonaccione che non guarda i nostri torti. Ci potrebbe anche essere chi, invece, vede già il novanta percento di noi bruciare tra le fiamme dell’inferno.

Intanto bisogna stare attenti e soprattutto essere equilibrati nel tentativo di spiegare queste realtà. Dal mio punto di vista, amo pensare a Dio come a un padre perfetto o a una madre perfetta. Questa visione mi stimola e mi fa andare avanti senza essere immobilizzato dalla paura. Mi spiego. Pensiamo ai nostri genitori. Se io, per un motivo qualunque, offendo mia madre o mio padre e, dopo aver manifestato un vero e proprio pentimento, chiedo perdono per il mio comportamento o le mie parole sbagliate, secondo voi, i miei genitori mi chiuderanno la porta?

Se invece offendo continuamente i miei genitori e poi ogni volta chiedo perdono, forse loro cominceranno a dubitare del mio vero pentimento. Allora, per proteggersi dovranno chiudere definitivamente la porta, per lo meno fino a quando non ci sarà un vero e proprio cambiamento.

Cosa ne pensate? Ebbene, Dio potrebbe fare altrimenti? Io credo che Dio non potrà mai chiudere la porta a chi si pente e va verso di Lui con cuore sincero. Il nostro Papa Francesco parla spesso di Dio in questo senso e, pur essendo i suoi discorsi molto incentrati sull’amore di Dio, non si è mai vergognato di parlare dell’inferno e del diavolo.

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Salvador Dali, Dante’s Inferno series

Se questa è la realtà divina, allora che cosa ci impedisce di praticare la nostra fede? Credo che il motivo principale sia quello di una visione sbagliata di quel che voglia dire essere cristiano. Pensiamo spesso al cristiano come a una persona totalmente rinchiusa in sé, con poco contatto con il mondo esterno e soprattutto con pochi divertimenti, per non dire abituata solo a tanti sacrifici e preghiere.

Questa visione è certamente ripugnante e non naturale e conforme al mondo in cui viviamo. Ci sono santi, come Padre Pio, San Francesco, Santa Chiara, Sant’Antonio e tanti altri che hanno vissuto vite di sacrifici, ma queste vite rappresentano vocazioni particolari.

Il cristiano deve essere invece parte integrante di questo mondo. Deve essere una persona gioviale, felice, con tante iniziative e certamente con momenti di divertimento. Allora cosa distingue il cattolico dagli altri? La vita di preghiera da un lato, ma anche il suo rispetto dell’altro e la sua vita di carità, senza dimenticare alcuni sacrifici che sono sempre necessari per la nostra crescita interiore.

Infine, essere cristiano vuol dire essere lievito di questo mondo, affinché cresca il regno di Dio. Se tutti cercassero di vivere in questo modo, non ci sarebbe più il timore del giudizio divino perché alla fine Dio guarda più i nostri sforzi che non i nostri sbagli.

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ADVICE

Proxy, Power of Attorney, Procuration – Procure in Italia

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iete partiti tanti anni fa dal paese natale in cerca di un futuro migliore, dovete sbrigare delle faccende in Italia, ma non avete tempo per andarci, allora incaricate, mediante una procura, qualcuno, di vostra fiducia, a rappresentarvi.

Che cosa è la procura?

Sussistono due tipi di procura (generale e speciale): Procure generali A) Procura generale tra coniugi in regime di

comunione legale dei beni Interessa i coniugi che hanno beni in Italia e che vi hanno celebrato il matrimonio oppure hanno conservato o riacquistato la cittadinanza italiana.

Tuttavia sussistono dei limiti nei poteri affidati, che, al contrario, non vi sono nelle procure speciali.

B) Procura generale di amministrazione ordinaria e straordinaria dei beni (art. 1387 cod.civ.it) C) Procure generali reciproche e costituzione di più procuratori D) Procura generale per le pratiche inerenti la successione ereditaria E) Procura generale con facoltà di contrarre con sé medesimo (art.1395 cod.civ.it) Consiste nel costituire, da parte della persona che dà la procura, un individuo (il procuratore) con espressa facoltà per questo di concludere il negozio in oggetto(l’atto affidato al procuratore) anche con sé medesimo o con altre persone delle quali egli sia pure procuratore.

F) Procura generale institoria nell’impresa commerciale (art. 2209 cod.civ.it) Si tratta di nominare un procuratore, il quale, in base

By Pasquale Artuso ad un rapporto continuativo ma non classificato come subordinato, ha il potere di compiere a favore dell’imprenditore (proprietario) gli atti di ordinaria e straordinaria amministrazione pertinenti all’esercizio dell’impresa.

Procure speciali A) Procura speciale a donare (art. 778 cod.civ.it):

Viene costituita dal donante al procuratore, quando si vuole donare ad una persona un bene situato in Italia.

B) Procura speciale per accettare una donazione (art.

782 cod.civ.it): Viene rilasciata da una persona (donataria) affinché, in suo nome e conto, un altro individuo possa accettare una donazione fattagli in Italia da una terza persona.

C) Procura speciale per rinunciare agli atti del giudizio (processo) art. 306 cod.proc.civ.it): Viene costituito un procuratore per ritirarsi da un processo già in corso.

D) Procura speciale per acquisto e/o vendita immobiliare E) Procura speciale per celebrazione di matrimonio civile (art. 111 cod.civ.it) F) Procura speciale per celebrazione di matrimonio religioso: La procura per contrarre matrimonio religioso, avanti il Ministro di Culto, deve essere stipulata, a pena di nullità, con l’assistenza di due testimoni oppure tre, qualora il mandante non sappia o non possa firmare.

G) Procura speciale per convenzione (accordo) matrimoniale H) Procura speciale per costituzione di società (art. 1392 cod.civ.it) I) Procura speciale per dichiarazione di nascita (art. 70 R.D. 8-7-1939 n. 1238): Viene costituita dal genitore impossibilitato ai fini della dichiarazione di nascita del figlio dinanzi all’Ufficiale di Stato Civile italiano del

Comune dove si è registrati all’A.I.R.E. (Anagrafe Italiani residenti all’estero).

J) Procura speciale per divisione di eredità (art. 713 cod.civ.it) K) Procura speciale per offerta agli incanti (aste giudiziarie) (art. 579 cod.prov.civ.it): Viene conferita dal mandante al procuratore, affinché questi compia tutto il necessario per l’aggiudicazione dell’immobile che interessa.

L) Procura speciale per operazioni bancarie (In Italia): Viene rilasciata per apertura di conti correnti, fideiussioni, garanzie varie, deposito titoli di borsa ed atti simili, cassette di sicurezza.

M) Procura speciale per richiesta di pubblicazioni (in Italia) di matrimonio da celebrare all’estero (da parte di un cittadino anche italiano) N) Procura speciale per vendita di autoveicoli a motore o barche O) Procura speciale per rinunciare all’eredità (art. 519 cod.civ.it.)

Lo Studio legale Pasquale Artuso & soci si avvale della collaborazione di corrispondenti in tutte le regioni d’Italia, coordinati dallo Studio Fallerini.

Pasquale Artuso Avvocato di Fiducia Consolato Generale d’Italia

Valérie Carrier Avvocatessa

Julie Therrien Avvocatessa

Elena Milioto Avvocatessa

Steven Campese Avvocato

Caroline Francoeur Avvocatessa

T.: 514.259.7090

Pierre Fugère Avvocato - diritto criminale e penale 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@panoramitalia.com

LA NOTTE IN BIANCO

UN ENCAN POUR LA FONDATION DES ÉTOILES Bruno Anania est un jeune professionnel qui travaille en Gestion de patrimoine chez TD et qui, depuis quelques années s’implique beaucoup pour aider la Fondation des Étoiles. Bruno est le président du comité organisateur de l’Encan du club des VINGT, un encan à la criée dont les profits sont versés à la Fondation des Étoiles pour la recherche pédiatrique. L’an dernier, près de 300 passionnés de grands vins ont participé à cette soirée bénéfice qui a rapporté plus de 183 000$. Cette année, la 9iè édition de l’Encan se déroulera le 6 novembre à la salle de réception le Crystal. La Fondation des Étoiles soutient la recherche pédiatrique au Québec en aidant les chercheurs à trouver des solutions pour les maladies infantiles. Elle est reconnue comme étant la plus importante source non gouvernementale de financement de la recherche pédiatrique au Québec.

Stéphan Bourbonnais, Gestion de patrimoine TD, président d’honneur, Jacques Carrier, Groupe Boyz inc., Bruno Anania, Gestion de patrimoine TD, Jean Tremblay, Groupe Boy zinc.

Maria Guzzo co-fondatrice et co-présidente de la Chaire de recherche Environnement-Cancer Guzzo et Vincenzo Guzzo, Vice-Président Exécutif & chef de l'exploitation, Cinémas Guzzo.

C’est en 2008 que Vincenzo Guzzo et Maria Guzzo président et co-présidente de la Chaire de recherche Environnement-Cancer Guzzo, ont mis sur pied la Notte in Bianco, un événement bénéfice unique en son genre qui rassemble chaque année plus de 400 invités dans la résidence du couple.

Conçue pour venir en Maria Guzzo en compagnie du Président aide à la recherche sur d’honneur de la Notte in Bianco 2014, l’ancien l’impact de l’environPremier Ministre Jean Chrétien. nement sur le cancer, la Notte in Bianco a amassé plus de 300 000$ cette année. Tous les profits seront versés à l’Hôpital général Juif, à l’Hôpital de Montréal pour enfants ainsi qu’au centre de recherche sur le cancer de l’Université de Montréal. Initialement mise sur pied pour un cycle de 5 ans, la Notte in Bianco en est déjà à sa 7e édition. « À la Fondation, nous appuyons des projets qui peuvent faire une différence dans la vie des gens. Nous sommes convaincus qu'en investissant dans la recherche sur l'environnement et le cancer, nous redonnons espoir à toutes ces personnes unies autour de ce combat pour vaincre le cancer. De plus, en tant que mère, je sais que les percées qui seront réalisées dans le domaine de la prévention du cancer permettront aux générations futures - à nos enfants - de vivre dans un monde où le cancer ne sera plus à craindre,» explique Maria Guzzo. À chaque année, la Chaire de recherche Environnement-Cancer Guzzo compte sur l’appui de gens d’affaires, de politiciens et de nombreux artistes. C’est sous la présidence d’honneur de l’ancien premier ministre Jean Chrétien et de son épouse Aline que s’est déroulée l’édition 2014.

Pour plus d’informations visitez www.notteinbianco.com.

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J’ai demandé à Bruno Anania ce qui l’a poussé à s’impliquer dans l’Encan du Club des VINGT au profit de la Fondation des Étoiles : Cet événement de levée de fonds est très important pour moi, car il me permet de faire une différence dans la vie des enfants malades. Je suis persuadé que la recherche pédiatrique est primordiale et que notre société bénéficie grandement du soutien que nous pouvons lui apporter en nous mobilisant.

Cela fait plusieurs années que je participe à l’organisation de cette soirée et je dois dire que je suis à chaque fois touché de voir combien les gens sont prêts à s’investir pour cette cause.

Comment se déroulera la levée de fonds cette année ?

Cette année le cadre sera différent. Nous mettrons tous nos efforts dans le dîner gastronomique et les vins sélectionnés, afin de surprendre davantage nos invités. Notre ligne directrice, celle de soutenir la recherche pédiatrique, reste toujours la même et je tiens à préciser qu’elle est unique en son genre. Disons que nous cherchons sans cesse à nous surpasser : outre le fait que nous voulons conscientiser nos invités à la cause des enfants malades de la manière la plus efficace qu’il soit, nous cherchons également à leur offrir une soirée haut de gamme en retour de leur générosité et de leur présence.

Quel est l’objectif de la levée de fonds 2014 et comment seront distribués les fonds ?

L’objectif cette année est de 180 000 $ et les fonds seront distribués aux grands centres de recherche du Québec, en misant sur des projets d’excellence. La sélection sera exécutée par une revue des paires.

Des amateurs circulent parmi les lots offerts.

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EVENTS

PRENDERE L’APERITIVO NELLA PICCOLA ITALIA Parliamo Italiano / Nous Parlons Francais / Hablamos Espanol

OCEANFRONT PROPERTIES • PRE-CONSTRUCTION-CONDOS HOMES • COMMERCIAL • INVESTMENTS GOLF COMMUNTIES • LUXURY RENTALS

Miami Beach • Downtown Miami•Bal Harbor•Sunny Isles•Aventura Fort Lauderdale•Hollywood • Hallandale•Fort Lauderdale•Pompano Boca Raton• Delray Beach•Palm Beaches

Une idée sympa et originale qui vous permet de goûter aux spécialités de la maison et de découvrir de nouveaux restos de la Petite Italie, l’Aperitivo Banque Nationale 5@7 revient encore cette année. Jusqu’au 30 octobre, vous ne paierez que 15$ pour manger, boire et socialiser dans une ambiance festive et chaleureuse.

Incontournable du mode de vie à l’italienne, la tradition de l'aperitivo se déroule debout, un verre à la main à proximité du bar où sont disponibles différentes bouchées. Voici également une façon fort agréable de rencontrer les chefs et les restaurateurs ainsi que les principaux acteurs de la vie sociale du quartier. Au cours des prochaines semaines l’Aperitivo se déroulera les jeudis d’octobre aux endroits suivants : 9 octobre Corneli au 6741 St-Laurent, 16 octobre Café Via Dante au 251 rue Dante, 23 octobre Café International au 6714 St-Laurent et le 30 octobre Lucca au 12 Rue Dante. Chin Chin!

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PA N O R A M I TA L I A . C O M

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EVENTS

SUCCES RETENTISSANT DU 3E GALA DE LA RECHERCHE SUR LE CANCER GOODMAN Le 3e Gala de la recherche sur le cancer Goodman en soutien au Centre de la recherche sur le cancer Rosalind et Morris Goodman de l’Université McGill a réuni 800 invités et permis d’amasser 2,5 M $. Le Gala dont la première édition a eu lieu en 2010, est l’initiative de Rosalind Goodman, diplômée de McGill qui, en 2008, en compagnie de son époux Morris, a versé un don important à la Faculté de médecine de l’Université McGill pour redynamiser la recherche au Centre de cancer McGill. Les fonds recueillis lors du Gala serviront en particulier à soutenir des projets de recherche novateurs, le recrutement stratégique de nouveaux chercheurs, l’acquisition de matériel spécialisé, l’aménagement d’installations à la fine pointe et l’octroi de bourses en appui à la formation de la prochaine génération de scientifiques du Centre. Cette année, grâce à l’appui exceptionnel de Tony Loffreda, président d’honneur, le 3e Gala de la recherche sur le cancer Goodman a remporté un succès remarquable.

Sam Altman, la défunte Rosalind Goodman, son époux Morris Goodman et Tony Loffreda président d’honneur du Gala, CPA (Illinois), Vice-président régional, Services financiers commerciaux, Ouest du Québec RBC Banque Royale

CONCOURS DE LA MEILLEURE SAUCE BOLOGNESE DE LA PETITE ITALIE Comme son nom l’indique, Sandrine Campeau n’est pas italienne, mais, elle ne cache pas son faible pour les Italiens et pour la cuisine italienne. C’est ce qui l’a amené à participer au concours de cuisine organisé par Martin Juneau, chef du restaurant PASTAGA qui sillonne les routes du Québec dans le but de dénicher les meilleures recettes traditionnelles d’ici, dont la fameuse sauce bolognese. Et la Petite Italie s’avérait l’endroit idéal pour la trouver… Sept candidats se sont prêtés au jeu et ont assisté à une dégustation à l’aveugle de leurs recettes par des passants qui faisaient leur épicerie au Marché Jean-Talon. La gagnante du concours Sandrine Campeau adore cuisiner. « J’ai décidé de participer à ce concours par pur plaisir. J’ai aussi voulu rendre hommage à ma belle-maman italienne. » Quant à Elena Venditelli, propriétaire de la Quincaillerie Dante et de l’école de cuisine MezzaLuna qui a été consultée : « Les ingrédients de base pour faire une excellente sauce bolognese sont l’ail, le basilic et le sel – pas de poivre, car explique-t-elle, le basilic et le poivre ne font pas bon ménage, et des tomates fraîches. » Les trucs d’Elena : n’utiliser que des ingrédients frais et ajouter de la saucisse italienne et de la pancetta pour le goût ! Pour l’instant, on ne connaît pas la recette de Sandrine, mais tout porte à croire qu’elle a bien suivi les conseils d’Elena ! Sandrine a remporté un prix de 1,000$ et entend utiliser la somme pour l’achat d’un billet pour l’Italie. Auguri e buon viaggio !

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EVENTS

AUGURI CELIA ET MARIO ZAURRINI!

ENSEMBLE POUR LA MALADIE DE LOU GEHRIG

De gauche à droite: Anna Montesi, Lucy d’Ambrosio, Nancy Colagiacomo,Angela Sabella, Rhonda Yagod, Carmelina Carlisi et assise, Antonietta Colagiacomo.

Elles sont cinq jeunes femmes d’origine italienne, toutes nées à Montréal.

Amies depuis plus de 30 ans, Anna Montesi, Lucy d’Ambrosio, Nancy Colagiacomo, Angela Sabella et Carmelina Carlisi sont inséparables. Il y a quatre ans, Anna Montesi a perdu son frère qui souffrait de la maladie de Lou Gehrig, laissant dans le deuil ses quatre jeunes enfants. L’an dernier, Antonietta Colagiacomo, la sœur de Nancy, a appris qu’elle souffre elle aussi de la maladie de Lou Gehrig. Sa santé est très fragile et son état se détériore rapidement. Une fois le diagnostic posé, l’espérance de vie dépasse rarement les 5 ans. Le 23 août dernier, à Laval, les cinq jeunes femmes ont décidé de relever le défi du sceau d’eau glacée pour sensibiliser la population à cette maladie dévastatrice et donner de l’espoir à Antonietta. Nancy Colagiacomo a également participé à une course de 90 kilomètres, le 5 septembre dernier.

Elle a amassé $1000$ pour la cause. Le défi du seau d'eau glacée, ou Ice Buckett Challenge a connu une popularité exceptionnelle et instantanée.

Une formidable initiative et un phénomène viral hors norme qui consiste à sensibiliser le public à la maladie Lou Gehrig dans le but d’amasser des fonds qui permettront aux personnes atteintes et à leurs familles, d’obtenir l’équipement spécialisé qui leur assurera une meilleure qualité de vie.

Celia Zaurrini et son frère Mario Zaurrini co-propriétaires de l’épicerie Milano.

La mythique épicerie Milano située dans la Piccola Italia fête cette année son 60e anniversaire. Lorsque Vincenzo Zaurrini et son frère Angelo ont acheté l’épicerie G&G en 1954, le commerce n’occupait que 15 pieds de large. Aujourd’hui, Milano est bien plus qu’une fruiterie et occupe plus de douze fois sa superficie initiale. Visionnaire et travailleur acharné, monsieur Zaurrini est demeuré à la barre de son épicerie jusqu’à son décès en 2011 à l’âge de 86 ans. Il se rendait tous les matins dans son petit bureau aménagé sommairement derrière les comptoirs à fromages et à charcuteries.

Depuis, Celia et Mario Zaurrini ont repris le commerce en mains et ont décidé d’entreprendre d’importantes améliorations tout en conservant le caractère familial unique du commerce de la Petite Italie. « Notre objectif est d’être à l’avant-garde de ce qui se fait et de ce qui existe dans notre domaine et d’offrir à notre clientèle une importante gamme de produits de qualité qui ne se retrouvent nul part ailleurs à Montréal. » précise Celia.

Quant à Mario, il affirme vouloir maintenir la vision de son père Vincenzo en la poussant encore plus loin. Le supermarché Milano compte aujourd’hui plus de 70 employés.

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SPORTS

From the Stands to the Owner’s Box Young hockey players from St. Leonard inspire local business owners Joe Perretta and Lina Di Giovanni to buy the team

By Joey Strizzi

I

nspiration can come in many forms. Joe Perretta and Lina Di Giovanni found it in a group of little known young hockey players. For Joe, who owns his own sub-contracting company called Pajo Industries Inc. and Lina, owner of Décor En Folie, hockey was a favourite pastime, watching the Canadiens on TV or playing with friends as they were busy running their own companies. That is, until they attended an Artic game in January of this year.

Now, they are also owners of a hockey team. “My cousin invited us to watch his son [Adriano Leone] play hockey,” says Lina. “Adriano has been playing for so long and we had never had the chance to go see him play, so we went as a family, our daughter Alexia included, to watch. We haven’t missed a game since.”

The St. Leonard Arctic is a Junior “AAA” ice hockey team that plays in the Quebec Junior AAA Hockey League (LHJQ) , one-tier below Quebec Major Junior hockey (LHJMQ) and the team has struggled in its three year existence, winning only 26 of 104 games over the last two seasons, finishing near or at the bottom of the league standings.

Things weren’t just tough on the ice. There was a serious lack of stability and investment in the team, both financially and emotionally. The boys play out of a temporary home in Montreal-North as Martin Brodeur Arena is being renovated.

“Last year was tough,” says 18-year-old Arctic defenseman Bruno Di Dodo, who is also studying Law at Dawson College. “We weren’t always treated the way other teams treated their players and we fell into a pattern of losing more games than we won. And with school, it was tough.”

Despite all of these challenges, the group of 17 to 20 year-olds kept pushing forward.

Travelling with the team to play around the province and witnessing firsthand the differences between the St. Leonard team and its opponents in terms of equipment, management and handling, Joe and Lina became true fans of the young men. “We fell in love with the hockey players and their parents and the whole idea of team work and community,” explains Lina. “The determination the players showed to continue to fight, despite the tough results on the ice, despite having inferior equipment, was just inspiring to us. Imagine, they have to balance school, part-time jobs and being on the ice five times a week for practice and games. It’s incredible!”

So after just a couple of months of being dedicated super fans, Joe and Lina decided that the team needed more than just their support in the stands, they needed it at the ownership level. “People thought that we bought the team because we have a son, but we don’t,” explains Lina. “We bought the team because we believe in the players. We want to give them the chance to play at their full capacity.”

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SPORTS

Adriano Leone and Lo Russo

With that, the married couple of almost 25 years have spent over $250,000 to date on the purchase and upgrade of the team, buying new uniforms, top of the line CCM equipment and proper ice time for practice – all part of the numerous improvements they’ve made in just six months’ time. “As soon as Joe and Lina took over, things started to change,” says winger Matthew Valente, 18, studying Business at LaSalle College. “The equipment is top of the line, they brought in a new coach and the atmosphere is better.”

Even though the chance of making it as a pro may be farfetched, the opportunity to play at the university level in the U.S. and get a scholarship is still a real possibility; hence the need for sustenance and encouragement for these boys is imperative.

“Being able to surround these young boys with support and give them the tools to succeed takes a lot of time and money,” says head coach Gianni Cantini. “I don’t think people realize that. This team has been completely overhauled, so the investment has been substantial.”

Joe, acting as the team’s Governor and owner, is attending league meetings and signing new players. Lina, the team’s president, is chasing down sponsors and ensuring the players are well-supported. Even Alexia, who just turned 19 and is starting at Concordia University, has had a huge part in the team’s revamp, dealing with different equipment companies, finding the right ones and ensuring each player has all the right gear he needs.

“This isn’t a venture to make money,” explains Joe. “We know that we will probably lose money every year, but this is an opportunity to help your community. Not too many people we spoke to even knew we had a team in St. Leonard. We want to give these boys the support they need to succeed, both on the ice and off of it.”

The Artic went from four local Italian players last year to almost 10 this season, adding four coaches and a therapist to the group as well, and while the team is obviously open to players or staff from any background, part of the importance in getting involved for Joe and Lina was to give young players from their local cultural community a place to play.

“We have team dinners and group activities,” explains winger Adriano Leone, 18, who was the reason for Joe and Lina’s initial visit to an Arctic game. He is studying Commerce at Vanier College. “They are at every game and there is more of a sense of togetherness.”

With all of the hard work they put in, Joe and Lina don’t want any recognition for what they’ve done.

They just want you to take in a game. “Come out and support these kids,” Joe asks. “They are a great group of young boys and deserve to feel support behind them. One day, maybe your kid might need this type of support, so it’s a good

chance to give back.” “We are showing our daughter and others that life is not always about what’s in it for ourselves, but it’s important to do good for others,” adds Lina. “I know it’s going to be a big adventure, but we are very happy and determined to succeed.”

Despite their hesitance for the spotlight, the affect they have had and will have on these boys is inevitable, and will be immeasurable. “Thanks for the support, the dedication and the motivation you have put behind this team,” acknowledges Valente.

He is undoubtedly echoing the sentiments of all his teammates.

Matthew Valente

Cote-des-Neiges / N.D.G.

Ville-Marie (Montreal) Penthouse

Duvernay (Laval)

Saint-Leonard Penthouse PA N O R A M I TA L I A . C O M

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ONE MORE DAY

One More Day / Un Jour De Plus with a loved one / avec un être cher

Giovanni Raniolo February 7, 1927 - March 15, 2007 If I could choose to have one more day with anyone that had passed, I would choose to spend it with my beloved Nonno. We would spend the day at home, surrounded by his three greatgrandchildren, who he never had the chance to meet. I would love to see him interact with my kids, sing them silly songs.... "Tu sei come una farfalla, che vuole bene solo a me ...." I would make him his favourite meal, the meal that he always used to make us: conchiglie ripieni and pour him a nice glass of wine. I would tell him that I love him with all of my heart and that his love helped shape me into the person I am today. I would hug him and tell him that I miss him so much and that I always think of him and talk about him to my kids. Nonnino ti porto sempre nel mio cuore. Until we meet again.

Pinuccia

Saverio Filippelli May 24, 1930 - November 10, 2013

Pascal Belvolto 12 juillet 1911 - 23 octobre 1961

If I had one more day to spend with my one-of-akind Nonno, it would mean the world. I still picture him being next to me. Nonna’s house isn’t the same. I miss a lot of things he used to do, the way he organized his garden, the times he repeated his childhood stories and how he made me feel like I was the luckiest grandson to have a Nonno like him. I would tell him how much I love him and miss him. You were my superhero and now my guardian angel. Ti amo Nonno!

Saverio

Si j’avais un jour de plus avec toi, nous irions toute la famille ensemble, en train, à notre maison de campagne. Tu planterais les pensées, tes fleurs que tu aimais tant, et nous mangerions des spaghettis avec sauce et braciole tout en regardant par la fenêtre les gens passer. Un autre jour, nous irions magasiner. Un autre jour, nous irions à l’Oratoire et ensuite au cimetière faire une prière pour tes parents. Ce sont les souvenirs qui me reviennent 53 ans plus tard. J’aurais aimé que tu sois présent pour tant de choses dans ma vie. Nous aurions pu voir l’Italie ensemble et parler de ton enfance et de tes rêves. Un jour de plus pour apprécier ta générosité et ton amour de père pour une fille désirée. Un jour de plus pour partager ton héritage culturel et ta présence bienveillante. Un jour de plus pour te dire que je t’aime, car j’étais trop jeune lors de ton départ. Merci d’avoir été là, même si ça a été beaucoup trop court. Je me souviens de tes dernières paroles…

Ta fille, Carmela Belvolto

10300, boul Pie-IX - Angolo Fleury

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