Panoram Italia Montreal Oct/Nov 2015

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

LIVING ITALIAN STYLE

2015

WINE GUIDE

MODENA THE HIDDEN JEWEL

COVER: LINO LOZZA ONE OF US • UNO DI NOI • UN D’ENTRE NOUS OCTOBER / NOVEMBER 2015 • VOL.10 • NO.5 PM42992015

www.panoramitalia.com

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TABLE OF CONTENTS

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OCTOBER / NOVEMBER 2015 Volume 10 Number 5 EDITORIAL Les vins italiens au goût du jour! . . . . . . . . . . . . . . . . . . . . 12

UNITAS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

PUBLISHER AND EDITOR Tony Zara

EDITORIAL

Buonanotte’s Lino Lozza on His Lifelong Passion for Wine. . 18

DEPUTY EDITOR-IN-CHIEF Adam Zara MONTREAL TORONTO MANAGING EDITOR MANAGING EDITOR & WEB MANAGER Rita Simonetta Gabriel Riel-Salvatore ITALIAN TRANSLATOR BUSINESS DEVELOPMENT & Claudia Buscemi Prestigiacomo Antonio D’Alfonso COMMUNITY AFFAIRS Carole Gagliardi PROOFREADER Aurelie Ptito

Mirella Amato: Beer expert . . . . . . . . . . . . . . . . . . . . . . . . . 20

ART DEPARTMENT

LIFE & PEOPLE Dr. Joanne Alfieri . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Alessandro Cutrone’s fig garden . . . . . . . . . . . . . . . . . . . . . . . . 17

WINE

The Science of Food & Wine Pairing . . . . . . . . . . . . . . . . . 21

ITALIAN WINE GUIDE . . . . . . . . . . . . . . . . . . . . . . . 23

ART DIRECTION David Ferreira Gabriel Riel-Salvatore

FASHION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

GRAPHIC DESIGN David Ferreira

LIVING ITALIAN STYLE . . . . . . . . . . . . . . . . . . . . 40

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EXECUTIVE

MODENA The Hidden Jewel of Via Emilia . . . . . . . . . . . . . . . . . . . . . 42 From the Motor Valley to Pavarotti . . . . . . . . . . . . . . . . . . . 46 A Voyage to the Heart of the Best Italian Foods. . . . . . . . . 48 Chef Massimo Bottura. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50

PHOTOGRAPHY Vincenzo D’Alto Fahri Yavuz

ADVERTISING ADVERTISING ACCOUNT EXECUTIVES Terry Marziliano Anthony Zara

CONTRIBUTORS Joey Saputo • Katia Jean Paul • Agata De Santis • Sara Germanotta Beatrice Fantoni • Antonio D’Alfonso • Liz Allemang Joey Franco • Alessia Sara Domanico • Karan Mahimkar Alessandro Mossini • Nicola Di Narzo • Alexandro Loffredi

Modena-Inspired Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . 52

ARTS & CULTURE Vittorio Fiorucci - Portrait d’audace . . . . . . . . . . . . . . . . . . 56 Singer Alessia Cara Bursts on the Scene. . . . . . . . . . . . . . 58 Filmmaker Nicola Zavaglia . . . . . . . . . . . . . . . . . . . . . . . . . 59

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

Distribution par / by

ADVICE I nostri cari defunti . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61

EVENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63

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EDITORIAL

Les vins italiens au goût du jour!

Qu

’il soit de confection artisanale, acheté au gallon, au litre ou en bouteille, le vin fait partie intégrante de toute bonne tablée à l’italienne. Chez les Italiens boire du vin rime souvent avec famille. Traditionnellement, le verre de rouge accompagne religieusement tous les repas du midi et du soir et il n’est pas rare qu’on en offre aux plus petits pour les initier à cette diète quotidienne. On le coupe alors avec de l’eau ou du 7 Up, ou on permet aux benjamins une petite lampée nonGabriel Riel-Salvatore diluée pour qu’ils se fassent tranquillement la bouche avant qu’ils soient jugés assez grand pour trinquer comme il se doit avec « nonno ».

Du nord au sud en passant par les grandes îles, les Italiens ont toujours fait du vin. Ils ont depuis longtemps su tirer profit de ce riche héritage qui compte parmi les principales exportations du pays. Chaque région produit ses vins qui possèdent tous une signature bien distincte. Cet admirable patrimoine vitivinicole permet ainsi à l’Italie d’offrir une formidable sélection de vins pour le plus grand plaisir des consommateurs, comme en fait foi notre 8e édition du Guide des vins italiens Panoram Italia que nous publions cet automne.

Plus populaires que jamais, les vins italiens tirent admirablement leur épingle du jeu sur la sphère internationale, toutes catégories de prix confondues. Plus près de chez nous, au Québec, près d’une bouteille sur quatre vendue par le monopole provient du Bel paese.

C’est dire à quel point les vins italiens font mouche auprès du public québécois qui constitue désormais un des marchés les plus éduqué du monde en la matière.

Mais au-delà de leurs qualités intrinsèques, les vins italiens bénéficient d’un autre avantage qu’on aurait tort de sous-estimer. Les viticulteurs italiens de passage dans la belle province sont les premiers à l’admettre. Les gens d’origine italienne constituent les meilleurs ambassadeurs du Made in Italy. Tout comme il est normal que quelqu’un d’origine française se rabatte plus souvent qu’à son tour sur un vin français lorsqu’il fait ses emplettes dans une succursale de la Société des alcools du Québec (SAQ), les gens d’origine italienne en font de même avec les vins italiens.

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Dire que les Italiens sont « chauvins » en matière de vin relève de l’évidence. Une réalité qui se manifeste à chaque fois que vous offrez une bouteille de vin à un ami ou à un proche d’origine italienne ou que ce dernier vous donne à son tour une bouteille en cadeau, n’est-ce pas?

L’importance démographique de la communauté italienne au Canada et dans le monde, contribue du coup à la santé du marché des vins italiens. Une incidence qu’amplifie d’autant plus la popularité des restaurants italiens qui pour la grande majorité servent presqu’exclusivement des vins… italiens.

La France est en perte de vitesse en termes de volume d’exportation de produits vinicoles ces dernières années contrairement à l’Italie qui demeure relativement stable. Parmi les raisons, on cite l’hypothèse selon laquelle les vins français seraient victimes de ce que certains qualifient d’un manque de solidarité de la part des propriétaires de restaurants français dans le monde. En effet, il n’est pas rare qu’on rencontre sur la carte des vins d’un restaurant français situé en dehors de la France, une part relativement importante de vins produits à l’extérieur des limites géographiques de l’Hexagone. Or, Il est plutôt rare dans un établissement spécialisé en cuisine italienne que la carte des vins déroge des appellations contrôlées issues de la grande botte. Vins de repas par excellence, les vins italiens s’accordent à merveille avec la nourriture italienne. Qui aurait l’idée de commander une bouteille de Bordeaux ou de Bourgogne avec un plat de pâtes, alors qu’un steak frites s’accommode à merveille d’un Chianti Classico ou d’un Bolgheri?

Fiers de leurs racines, les gens d’origine italienne s’affichent ainsi plus que jamais comme les gardiens du patrimoine gastronomique du Bel paese. Bien que la consommation de vin per capita soit en diminution en Italie et probablement ailleurs à travers la diaspora italienne, le vin occupe toujours une place de choix dans l’ADN culinaire des Italiens.

Chez nous, les nouvelles générations d’origine italienne ne font pas exception à la règle et tendent comme l’ensemble des québécois à boire moins, mais mieux. Nous espérons que cette nouvelle édition du Guide des vins Panoram Italia saura contribuer à ce renouveau et vous convier à de belles découvertes qui vous plongeront au cœur du vignoble italien.

Cin cin!

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UNITAS

Community Chat Philanthropy and the future generations a society that has become very individualistic and is slowly realizing, after a century of individualistic behavior, that no one survives without being a part of a thriving community, we find ourselves at yet another crossroads.

Our grandparents understood what community meant.

They rose to levels which they only dreamed would be possible because those around them supported their budding businesses.

We all have one thing very much in common; our grandparents worked tirelessly because they were always looking forward, never back. The 7th generation principle found in Native American cultures shows that the aboriginal communities have a huge sense of responsibility for not only their children and grandchildren but for the many generations that they will never meet. The choices we make in our lifetime do not only affect the next two generations but will ripple on for many more centuries to come. We must never think that we are so insignificant that change is beyond our actions. Our actions are what incite the change.

Philanthropy is historically the noblest action taken by human kind. From as early as 347 B.C, Plato introduced the idea of giving selflessly when he left his farm to his nephew and instructed him to give all proceeds to the students and faculty of the school he had founded. Philanthropy, whose literal meaning is ‘love of humanity’, has taken great strides, but still has a long way to go. As we witness the speed at which the world is changing and shifting, more aid is needed every day and until we can meet that need it remains difficult to express convincingly that humankind loves humanity.

In the last column I asked what it means to be Italian. I will now take a step further by asking what it means to be a good citizen. How would you best define the role of the human race? What are we meant to accomplish in our time here? Our

In

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ancestors seemed to have a very clear goal which was to provide their family with the luxuries they lacked. There is no nobler cause than to work towards the happiness and comfort of others. Why are we witnessing an unprecedented lack of accountability?

Between fears that things will be taken away to a feeling of not owing anyone anything, the humility needed to accept that humans cannot productively function as islands seems to have disappeared in our list of priorities.

We speak often of community and the difficulty of keeping it alive. What can we proudly rally? In our grandparents’ time there was no need to define what community meant. It was clear. Today communities are shifting. They are becoming less about where we come from and more about how we think, engage, and see the world.

Community is what we make it. I nostri nonni created a community which served their needs and we must now bridge the gap and create one for ourselves and those who will come in our wake in order to continue supporting the values we hold dear.

A society grows great when old men plant trees whose shade they know they shall never sit in.

- Greek proverb

Sincerely, Joey Saputo President joey@fcciq.com

Italian-Canadian Community Foundation of Quebec Insieme per la nostra comunità

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LIFE & PEOPLE

Joanne Alfieri Hopes to improve cancer treatment for her patients

By Agata De Santis

W

hen radiation oncologist Joanne Alfieri returned home to Montreal after a one-year fellowship at the Peter MacCallum Cancer Centre in Melbourne, Australia, she was determined to improve how her department treats gynecological cancers.

Alfieri trained with a team that uses image-guided, 3-dimensional doseoptimized brachytherapy – an internal form of radiation – in the treatment of advanced gynecological cancers. Using Magnetic Resonance Imaging (MRI), ultrasound, and specialized equipment, doctors can more directly and precisely deliver a high dose of radiation to cervical and uterine tumours. “Whereas before a one-size-fits-all approach was used to treat patients with uterine and cervical cancers, image guidance allows us to individualize treatment based on a specific patient’s anatomy and tumour shape in order to target the tumour more precisely and to spare the healthy organs that surround it,” Alfieri explains. The short and long-term side effects are decreased and tumour control is improved.”

The Radiation Oncology department at the newly opened Cedars Cancer Centre at the Glen site of the McGill University Health Centre (MUHC) in Montreal –where Alfieri works – now has a fully equipped brachytherapy suite.

Alfieri hopes to obtain for her department an MR-compatible combined intracavitary/interstitial brachytherapy applicator set. The system uses specialized rounded-tip catheters that are inserted directly into the uterus and outer part of a large tumour. The advantage of this procedure is that larger tumours can be treated adequately, while still limiting the radiation received by the healthy surrounding organs.

Aside from procuring the equipment, Alfieri and her team will also have to develop and implement a new process and procedure for both doctors and patients.

For any brachytherapy case, the team will consist of two medical physicists, an anesthetist, a respiratory therapist, two radiation oncology technologists, a radiation oncologist, a nurse, and several technologists running the CT and MRI machines. “There is a lot of team work and communication that needs to take place for every single case,” Alfieri comments.

At any given time, Alfieri is looking after an average of ten patients. Every day, 140 patients walk into the Cedars Cancer Centre for radiation treatment. The Radiation Oncology Department treats 2,500 new patients every year.

The price tag for the state-of-the-art combined interstitial/intracavitary brachytherapy applicator set is $30,000.

The wait for an official request to the hospital for the purchase of new equipment can be long and unpredictable, and is dependent on the priority assigned to it and the availability of government funding.

Alfieri didn’t want to wait, and so instead she decided to initiate fundraising by getting the word out on the equipment her department needs. “This is a cancer that no one likes to talk about. We’re hoping to make gynecological cancer no longer such a taboo subject. It’s definitely a very sensitive subject for many women,” she admits.

Alfieri graduated from McGill Medicine in 2004 and completed her residency in 2010. She began to work for the McGill University Health Centre soon after.

In addition to her work at the Cedars Cancer Centre, Alfieri is an Assistant Professor in McGill University’s Department of Oncology and Program Director of McGill’s Radiation Oncology Residency Program. The mother of two is also completing a Masters degree in medical education. “When I was very young, I tended to gravitate towards the Fisher Price doctor’s kit,” Alfieri muses. “My whole family was in business, so I really felt that this interest in being a doctor came out of the blue. My parents encouraged me to try it, to volunteer in the field, and to see if I liked it.”

Alfieri volunteered at the Queen Elizabeth Hospital in the Geriatrics department as well as at the Montreal Children’s Hospital. “I really enjoyed helping people. It sounds cliché, but it’s how I felt,” she continues. “In every medical discipline you help people, but in oncology the patients are the most vulnerable. It is a privilege to be part of someone’s healing journey. I find it extremely rewarding.”

The Associazione Maria SS. di Costantinopoli di Castelgrande in Montreal holds an annual fundraising banquet to raise funds for various hospital foundations. On the menu is homemade cavatelli made by dozens of volunteers on the morning of the banquet. The money raised at this year’s banquet – to be held on Sunday, November 8, 2015, at Buffet Amiens in St. Leonard – will go to the Montreal General Hospital Foundation to directly fund the purchase of the brachytherapy applicator set for the Cedars Cancer Centre.

For details on the fundraiser, please visit castelmtl.com.

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LIFE & PEOPLE

Where the Figs Grow Alessandro Cutrone’s garden defies logic

By Agata De Santis

“I

hated gardening when I was a kid,” Alessandro Cutrone admits with a smile as he surveys the 33 fig trees growing in his Saint-Lazare backyard.

It is a lovely August day and Cutrone is collecting a batch of ripe figs.

During a good season, his lot will produce anywhere from 500 to 600 figs.

Depending on the weather, the figs will ripen between the months of June and September.

Considering the location of his garden – a suburb outside of Montreal where temperatures are on average five to six degrees cooler than in the city – this is indeed a mighty feat.

Cutrone’s hobby began when 80-something-year-old Salvatore called on Cutrone for a visit. He arrived with two 5-foot high Calabrian fig trees strapped onto a buggy. “He couldn’t take care of them anymore. His knees couldn’t handle the work anymore. And he thought I would take them and continue the tradition,” Cutrone explains.

Cutrone happily adopted the trees and began to propagate more. He would give some away and even sell a few to other hobbyists. Very soon he was collecting different varieties of fig trees to add to his growing nursery. “I can’t go into how I collected them, it’s a trade secret,” he muses.

Today, Cutrone’s backyard boasts 33 fig trees from about ten varieties. The oldest and biggest trees are ten years old and measure 14 feet high and 9 feet wide. The youngest trees are just over a year old.

He credits his passion for gardening to his father, Vincenzo, who encouraged him to learn how to garden despite his initial disinterest. After his father passed away in 1988, gardening became even more important to Cutrone – an homage to the traditions his father held so dear. Traditions he hopes to pass on to his two children, Vince and Tina.

He credits Salvatore for getting him hooked on growing fig trees. And he thanks his lucky stars for having met his wife Filomena’s uncle, Giovanni, who during a visit to Montreal was so impressed with Cutrone’s crop that he took it upon himself to teach him everything he knew about how to cultivate, propagate and care for the trees.

Years later, 74-year-old Giovanni still checks in on Cutrone and his progress, all thanks to Skype video chat. “Just today he was telling us that we have to cut some of the trees, they’re getting too big,” Filomena comments.

Cutrone initially followed the common practice of burying the trees during the harsh Canadian winter. Today, his method is more sophisticated.

Cutrone built three permanent 12-feet-high wooden frame structures over his three biggest trees. After the harvest, Cutrone isolates each tree, wraps it in burlap, and then covers the wooden structure with Styrofoam. He also installs a heat lamp to keep the core temperature around the trees above -3 degrees Celsius. His other trees grow in portable pots – these trees spend the Canadian winter indoors.

Cutrone’s unique method should not be a surprise considering his career as a Design Manager and Senior Mechanical Designer, as well as his work in landscaping. “The only time you spend a lot of time caring for the fig trees is at the beginning and at the end of the season. The rest of the time you’re just enjoying the figs,” Cutrone explains. “And every once in a while you have to chase the squirrels away,” Filomena teases.

Originally from Modugno Palo-del-Colle, in the province of Bari, Italy, Cutrone’s parents arrived in Montreal in 1951. Born in Montreal, Cutrone grew up in the Montreal areas of Parc Extension and Laval.

In 1987, Cutrone and his wife decided to move to Saint-Lazare so that they could enjoy “country-living” year-round. It was fashionable at the time to own both a home in the city and one in the country. They opted to make their home serve both purposes.

The large family property has allowed Cutrone to fully immerse himself in his passion. “Gardening is like a therapy for me. When you have things on your mind, pick up a hobby. Anything. And it will help you get your mind off things,” he explains.

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COVER STORY

Photography by Vincenzo D’Alto

Getting Better With Age Buonanotte’s Lino Lozza on his lifelong passion for wine

Lino Lozza de chez Buonanotte : Le vin, la passion d’une vie.

By Sara Germanotta

L

ino Lozza had his first sip of wine when he was 13 years old. Like many Italian parents, Lozza’s father tried to water down his son’s wine with 7 Up, but the young teen was having none of that. “I told my father I wanted to try my first glass straight up,” laughs Lozza, whose parents come from Frosinone, just south-east of Rome. “After a while I started noticing I would always get a nice buzz from drinking wine at dinner.”

Lozza says he often had trouble falling asleep at night as a teenager, so after watching The Johnny Carson Show he made a habit of sneaking into his father’s stash of homemade wine and stealing a sip or two. Little did young Lozza know that his late night sleeping aid would turn into his life’s passion.

On a recent late summer day in Montreal, Lino Lozza looks right at home behind the bar at Buonanotte restaurant on St. Laurent. Regulars to the restaurant will be quick to recognise his dimpled smile and cover boy looks – he actually moonlighted as a model back in the early 1990s.

Lozza began waiting tables at Buonanotte in 1992 after spending several years paying his dues working as a busboy at his uncle’s east-end reception hall. “It was fun working in the wedding business, but after a while it became so repetitive,” explains the 43-year-old as he expertly uncorks a bottle of 18

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Lino Lozza a pris sa première gorgée de vin à 13 ans.

Comme le font souvent les parents italiens, le père de Lino voulait diluer le vin de son fils avec du 7 Up. Lino lui a rapidement fait comprendre qu’il en était hors de question. « J’ai dit à mon père que je voulais le boire sec », s’esclaffe Lozza, dont la famille vient de Frosinone, un peu au sud-est de Rome. « Puis j’ai commencé à reconnaître la douce ivresse que j’obtenais en buvant du vin à table. » Le soir, Lozza avait du mal à s’endormir. Alors, adolescent, après avoir regardé The Johnny Carson Show, il avait pris l’habitude d’aller subtiliser une ou deux gorgées du vin maison de son père dans la réserve familiale. Ce qu’il ignorait, c’est que cette habitude était en train de fermenter ce qui deviendrait la passion de sa vie.

Tard en soirée à Montréal, Lino Lozza semble parfaitement dans son élément derrière le bar du restaurant Buonanotte sur le boulevard St-Laurent.

Les habitués connaissent son sourire à fossettes et sa dégaine de cover-boy – qui lui a d’ailleurs value une carrière parallèle dans le mannequinat au début des années 90. Lozza a débuté comme serveur au Buonanotte en 1992, après avoir fait ses classes pendant plusieurs années comme simple commis dans la salle de réception de son oncle. « J’aimais travailler dans l’univers du mariage, mais après un moment, c’est devenu redondant », explique l’homme de 43 ans en débouchant d’une main de maître une bouteille de

Lino Lozza del Buonanotte sulla sua passione di una vita per il vino Lino Lozza ha bevuto il suo primo sorso di vino all’età di 13 anni. Come molti genitori italiani, il padre di Lozza cercò di diluire il vino di suo figlio con la 7 Up, ma l’adolescente non ne volle sapere nulla. “Dissi a mio padre di voler provare il mio primo bicchiere liscio” – ride Lozza, i cui genitori vengono da Frosinone, poco a sud-est di Roma. “Dopo un po’ cominciai a notare che bere vino a cena mi dava una certa euforia.”

Lozza racconta che da adolescente aveva spesso difficoltà ad addormentarsi alla sera, così aveva preso l’abitudine, dopo aver guardato il The Johnny Carson Show, di attingere di nascosto alla scorta di vino fatto in casa del padre e bere un paio di sorsi. Il giovane Lozza non sapeva ancora che quel rimedio notturno si sarebbe trasformato nella passione della sua vita.

In una recente serata di fine estate a Montreal, dietro al bancone del ristorante Buonanotte su St.Laurent, Lino Lozza sembra proprio a casa. I clienti abituali del ristorante riconoscono velocemente il suo sorriso con le fossette e l’aspetto da ragazzo di copertina – effettivamente ha fatto un secondo lavoro come modello negli anni 90. Lozza ha cominciato a servire ai tavoli al Buonanotte nel 1992 dopo aver trascorso diversi anni a farsi le ossa dovere come aiuto cameriere nella sala per ricevimenti dello zio nella zona est. “Era divertente lavorare nel settore dei matrimoni, ma dopo un poco è diventato monotono” – spiega il quarantatreenne, mentre con mano esperta

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COVER STORY Pignolo wine from Friuli. “People always order the same food, the same wine, and I needed a challenge. It was the only way I could learn more about food and wine.”

Lozza quickly worked his way up to becoming manager of the supper club and was eventually offered a cut of the business. Still a student at the time, Lozza decided to quit his studies one semester short of graduation and asked his parents for a loan. “My father thought I was making the biggest mistake of my life quitting school,” he remembers.

“When I asked my parents for money to invest here they told me I was making the second biggest mistake. But I convinced them to trust me and let me have a crack at it. So my father gave me everything he had to invest in the restaurant.”

A pillar on the Main for more than two decades, Buonanotte has seen its share of A-list celebrities, bar brawls and beautiful people. The restaurant’s famous showcase featuring dinner plates autographed by everyone, from Bono to Wayne Gretzky, attests to its status as one of Montreal’s places to see and be seen. But Lozza and his team have worked hard to turn the trendy hotspot into more than just a hipster hangout.

Now co-owner of the popular supper club, Lozza prides himself on the restaurant’s revamped menu and extensive wine list. “When Buonanotte first opened we were serving appetizers, pizza and pasta. It was a real trattoria menu. But I wanted to change that. So I started travelling to Italy and learning everything I could about wine, talking to the producers, spending time in the vineyards,” explains Lozza. “I wanted to take all this knowledge I had about wine and bring it to the restaurant.”

Today, Buonanotte has more than 4000 wine bottles in its cellar and is one of only four Montreal restaurants with a two-glass designation from Wine Spectator magazine. While Lozza is pleased with this impressive distinction, he is careful to stay humble about his accomplishments.

“Buonanotte is a restaurant for everyone. You can come here and have a pizza and a Coke just like you can come and have a filet mignon and a nice Brunello,” continues Lozza. “That’s why it’s so important for me to have a flexible wine list.

When I travel to Italy it’s not just to get the big, expensive wines. I’m also looking for wines that I can bring back to Montreal that I can sell for forty dollars that still have a nice character.”

Lozza is also on a mission to introduce Montrealers to wines made from lesser-known grapes such as Pignolo or Lambrusco. His extensive knowledge about wine and discerning taste have earned him the loyalty of his clients and the respect of internationally renowned wine producers. One of his prized possessions is a bottle of 1997 Marchesi Antinori Tenuta Guado al Tasso signed by Marchese Piero Antinori himself. The famous winemaker was visiting Montreal and Lozza had a tête-à-tête dinner with him at Buonanotte. “It was an amazing experience. I was so honoured to have him here. I actually set up a table in the wine cellar and that’s where we had dinner. I got to pick his brain and learn so much about wine making.”

On any given evening at Buonanotte, clients can spot the dapper Lozza mingling with guests and touring the tables offering food and wine suggestions. He says it’s still one of his favourite parts of the job. “Honestly, I feel blessed because I wake up every morning and I love what I do. This is not work for me, this is passion.”

Pignolo du Friuli. « Les convives commandaient toujours les mêmes plats et le même vin, j’avais besoin d’un défi. Autrement, je ne voyais pas comment j’en apprendrais plus sur la cuisine et le vin. » Lozza n’a pas tardé à gravir les échelons. Il est devenu gérant du supper club et s’est éventuellement fait offrir des parts du restaurant. Encore étudiant à l’époque, Lozza a décidé de quitter ses études à une session de la fin et de demander à ses parents de lui prêter de l’argent. « Mon père disait qu’abandonner mes études serait la pire décision de ma vie », se souvient-il. « Quand je lui ai demandé de me prêter de l’argent, il a dit que ça serait la deuxième pire décision de ma vie.

Mais j’ai réussi à le convaincre de me donner une chance. Il m’a prêté tout ce qu’il avait pour que j’investisse dans le restaurant. » Pilier de la Main depuis plus de 20 ans, le Buonanotte a vu défiler une myriade de grandes vedettes, d’échauffourées et de belles gens. Le panthéon du restaurant expose des assiettes autographiées par de nombreuses célébrités, de Bono à Wayne Gretzky, et traduit bien le statut de cette institution montréalaise comme haut lieu pour admirer et être vu. Mais Lozza et son équipe savent tout le travail qu’ils ont mis à transformer cet établissement à la mode en plus qu’un simple endroit trendy. Désormais copropriétaire du supper club, Lozza est fier du nouveau menu et de l’importante carte des vins. « À son ouverture, le Buonanotte ne servait que des hors-d’oeuvres, de la pizza et des pâtes. Un vrai menu de trattoria. Je voulais que ça change. Alors je me suis mis à voyager en Italie et à vouloir tout apprendre sur le vin. Je parlais aux producteurs, je passais du temps dans les vignobles… », explique Lozza. « Je voulais importer toute cette connaissance au restaurant. » Aujourd’hui, la cave du Buonanotte compte plus de 4000 bouteilles. Il est l’un des quatre rares restaurants de Montréal a être décoré du sigle « two-glass » décerné par le magazine Wine Spectator. Lozza se réjouit de cette impressionnante distinction, mais reste humble devant sa réussite. « Buonanotte est un restaurant pour tout le monde. On peut s’y asseoir pour manger une pizza avec un Coke, tout comme on peut y savourer un filet mignon avec un verre de Brunello », insiste Lozza. « C’est pour ça que j’ai toujours trouvé important d’avoir une carte des vins variée. Quand je voyage en Italie, ce n’est pas seulement pour aller chercher des grands vins coûteux. Je veux aussi y dénicher les bouteilles que je peux vendre quarante dollars à Montréal et qui ont du caractère. » Lozza s’est aussi donné comme mission de faire découvrir aux Montréalais des cépages moins connus, comme le Pignolo ou le Lambrusco. L’étendue de ses connaissances sur le vin et sa perspicacité en matière de goût lui valent la loyauté de ses clients et le respect de producteurs de vins internationalement reconnus.

Parmi ses trésors, il chérit une bouteille de Marchesi Antinori Tenuta Guado al Tasso 1997 signée de la main du Marchese Piero Antinori lui-même. Lors d’un passage du célèbre vigneron à Montréal, Lozza a eu le plaisir de manger en tête-à-tête avec lui au Buonanotte. « C’était une expérience extraordinaire. Quel honneur de le recevoir. J’ai même fait dresser une table dans la cave à vins et c’est là que nous avons mangé. J’ai eu la chance de lui poser plein de questions et d’en apprendre encore plus sur la fabrication du vin. » Le soir au Buonanotte, il n’est pas rare d’apercevoir Lozza se mélangeant aux clients, passant de table en table pour offrir ses suggestions de plats et de vins. Il confie que cela demeure une des choses qu’il préfère de son travail. « Honnêtement, je me sens choyé. Chaque matin je me lève pour faire ce que j’aime. Je ne le vois même pas comme un travail, c’est véritablement ma passion. »

stappa una bottiglia di vino Pignolo del Friuli. “La gente ordina sempre lo stesso cibo, lo stesso vino ed io avevo bisogno di una sfida. Era l’unico modo per imparare di più su cibo e vino.”

Lozza si è fatto strada velocemente, fino a diventare manager del locale del quale infine gli fu anche offerta una quota. Ai tempi ancora studente, Lozza decise di abbandonare gli studi a un semestre dalla laurea e chiedere un prestito ai suoi genitori.

“Mio padre pensava che stessi facendo l’errore più grande della mia vita a lasciare gli studi”- ricorda.

“Quando chiesi ai miei genitori i soldi da investire qui, mi dissero che stavo facendo il secondo errore più grande. Ma li convinsi a fidarsi di me ed a lasciarmi fare un tentativo. Così mio padre mi diede tutto ciò che possedeva per investire sul ristorante.”

Pilastro della Main da oltre un ventennio, il Buonanotte ha la sua dose di persone celebri, risse da bar e bella gente. La famosa esposizione di piatti autografati da tutti, da Bono a Wayne Gretzky, attesta lo status del ristorante come uno dei posti di Montreal dove si guarda e ci si fa guardare. Ma Lozza e il suo gruppo hanno lavorato sodo per trasformare il locale trendy in qualcosa di più di un ritrovo per gente alla moda. Comproprietario adesso del famoso locale, Lozza è orgoglioso della nuova versione del menu e della ricchissima lista dei vini. “Quando il Buonanotte ha aperto all’inizio, servivamo antipasti, pizza e pasta. Era un vero menu da trattoria. Ma volevo apportare un cambiamento. Quindi ho cominciato a viaggiare in Italia e ad imparare tutto ciò che potevo sui vini, a parlare con i produttori ed a trascorrere del tempo nelle vigne”- spiega Lozza.

“Volevo prendere tutta questa conoscenza acquisita sui vini e trasferirla al ristorante.”

Oggi, la cantina del Buonanotte ha più di 4000 bottiglie di vino ed è uno degli unici quattro ristoranti di Montreal ad aver ottenuto due bicchieri dalla rivista Wine Spectator. Pur compiacendosi per questo riconoscimento ragguardevole, Lozza fa attenzione a mantenersi umile riguardo a questi traguardi. “Il Buonanotte è un ristorante per tutti. Si possono prendere una pizza ed una Coca, così come si può venire e prendere un filetto e un Brunello” – continua Lozza. “Per questo per me è importante avere una lista dei vini così variegata.

Quando vado in Italia non è solo per acquistare i vini maggiori e più cari. Cerco anche vini da portare a Montreal e da poter vendere a quaranta dollari che abbiano comunque un certo carattere.”

Lozza ha anche la missione di far conoscere ai montrealesi vini prodotti da uve meno note, come il Pignolo e il Lambrusco. La sua notevole cultura sui vini ed i gusti esigenti gli hanno fatto guadagnare la fedeltà dei propri clienti ed il rispetto di produttori di vino rinomati a livello internazionale. Una delle sue bottiglie più pregiate è un Marchesi Antinori Tenuta Guado al Tasso del 1997, autografata dallo stesso Marchese Piero Antinori. Il famoso produttore di vini era in visita a Montreal e Lozza ha potuto cenare in un tête-à-tête con lui al Buonanotte. “È stata un’esperienza incredibile. Ero così onorato di averlo qui. Di fatto ho apparecchiato un tavolo in cantina ed abbiamo cenato proprio lì. Ho ricevuto buoni consigli ed imparato molto sulla produzione del vino.”

Qualunque sera al Buonanotte, un elegante Lozza si può riconoscere mentre socializza con i clienti e fa il giro dei tavoli per offrire cibo e suggerimenti sui vini. Sostiene che si tratta ancora di una delle parti preferite del proprio lavoro.

“Onestamente mi sento fortunato, perché mi sveglio ogni mattina ed amo quello che faccio. Non è lavoro per me, è passione.”

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WINE

A Marvelous Match The science of food & wine pairing

We

’ve all heard that red wines pair with red meat while white wines are eternally destined for fish. But this adage is only a guideline and can be too simplistic once you learn more about wine. A basic rule is that what you’re drinking and what you’re eating should balance one another. Contrasting is also fun, for instance, sweet dessert wine is delicious with salty cheese. Here’s what the experts had to say when asked for their suggestions on what to pair with tomato-based sauces, creamy sauces, chicken, beef and fish:

Michel Beauchamp (SAQ) Food pairing with Italian regional wines: Tomato-based sauces: Sangiovese. It always works. Cabernet Franc, too.

I like the herbaceous bordering on vegetal note with tomato-based sauces.

Creamy sauces: There are several possibilities, of course. You have to keep the fat and texture in mind. Grape varieties with lower acidity and barrel-aged wines are good choices. The “sacrosanct” Chardonnays, Marsannes, Roussanes.

Whites from Sicily, Burgundy, California and the Rhône Valley are wines to consider for maximum pleasure.

Chicken: For a while now, I’ve been having lots of fun pairing Italian white varieties like Pecorino, Falanghina, Grechetto and Grillo with poultry. They work well. A happy marriage.

Beef: So many possibilities! Spices? Marinades? Cooking? BBQ? Essentially, beef calls for Tuscany – Bolgheri, Maremma. But the Languedoc, Bordeaux and Spain, too. More muscular reds with fine but quite present tannins. Pure joy for carnivores like me!

Fish: Italy now and forever. The north – Trentino-Alto Adige. Lively, mineral, crystalline wines. Tension and freshness are de rigueur. Also, white wines from the Loire and Grüner Veltliner from Austria, not to mention Spain and its whites from Galicia.

Feel free to drink any wine you prefer with any circumstance or meal. However, you will find that lighter wines accompany lighter dishes. An Amarone just doesn't work as well with a light fish dish as might a crisp white. And don't forget Italy's rosati (rosés).

- Roberto Martella, Co-Owner of Grano Ristorante, Toronto 20

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WINE

Illustration by Eduardo Laita

Antonio Muriello (Italian Sommelier Currently Living in Ottawa) Food pairing with Italian regional wines: Tomato-based sauces: A light red: Gaglioppo (Calabria) or Cesanese (Lazio) Creamy sauces: Full-bodied white that’s high in acidity: Arneis (Piemonte) or Falanghina (Campania) Chicken: If simply grilled/drizzled with olive oil, lemon and oregano, I see a light Tuscan red using Sangiovese and/or Canaiolo grapes like a Chianti or a Rosso di Montalcino Beef stew: Barbera d'Alba (Piemonte) or Aglianico (Campania) Steak medium rare: Chianti Classico (Toscana), Rosso Conero (Marche), Lagrein (Trentino) Fish: Salmon poached or grilled with herbs : Soave Classico (Veneto) Grilled halibut: Pinot Grigio (Veneto)

“

Shellfish: Fiano di Avellino (Campania)

Many pairing conventions, while they still make sense in general, are much more fluid today. With the multitude of wine styles and food preparations, you can match a red with fish, or a white with meat. But there is still nothing that goes better with tomato sauce than a Chianti or another Sangiovese-based red. The best and most fun way of learning how to pair wine is simply by learning and experimenting.

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- Igor Ryjenkov,

Category Manager for European Wines at the LCBO in Toronto PANORAMITALIA.COM

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WINE GUIDE

Italian Wine Guide 2015 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.

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

Types of wine

Service

Rating

Red wine

Ready to drink

☆☆ Good (80-84)

$15 to $20

☆☆☆☆ Excellent (90-94)

$25 to $30

0-15$

Rosé

Fresh, fruity nose mixing blueberry and raspberry aromas. Lively, approachable Barbera with a good, vibrant acidity. Ideal along breaded chicken breasts or saltimbocca alla romana.

0 to $15

☆☆☆ Very good (85-89)

$20 to $25

☆☆☆☆☆ Sublime (95-100)

$30 to $50 $50 +

Start drinking or Keep until indicated

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

Abruzzo Ciao Sangiovese – Merlot 2013 Cantine Sgarzi Luigi Terre Di Chieti IGT $13.60 SAQ #11767389 Sweet red berry accents mixed with faint floral undertones. Light to medium-body red with a sharp, sour finish. Try it along pasta e ragù.

☆☆ 83

Piemonte Ricossa Barbera d'Asti 2013 M.G.M. Mondo del Vino Barbera d'Asti DOCG $14.25 SAQ #11315446

Ready to drink or keep until indicated

Liqueur

P.I.: Private Import

PRICE RANGE

☆ Ordinary (75-79)

White wine Sparkling wine

Price Ranges

Puglia Sangiovese 2014 Pasqua Puglia IGT $11.45 SAQ #545772 Fruity, jammy bouquet of red berries. Round, juicy, medium-body wine.

Perfect with an everyday plate of pasta or with pizza.

☆☆ 83

☆☆ 84

Emilia-Romagna Iove rosso 2014 Umberto Cesari Rubicone IGT $14.95 SAQ #11766917

Lazio

Bouquet mixing blackberry aromas with green tomato and flowery undertones.

Round, juicy medium-body wine with chewy tannins and a warm, floral finish.

Pair it with pasta bolognese or penne alla diavola.

Smooth, floral bouquet displaying nice red and black berry aromas with hints of sweet spice. Juicy, fruity mouth with chewy tannins and a vibrant finish. Good with bucatini all'amatriciana or pizza quarto stagioni.

☆☆☆ 85

Puglia Luigi Leonardo Primitivo 2014 Cantine Sgarzi Luigi Primitivo Del Salento IGT $12.95 SAQ #643544 Plum, redcurrant bouquet laced with pepper undertones. Sharp, mediumbody wine with a lovely spicy finish. Pair it with sausage and rapini or pasta al forno.

☆☆ 84

Tertium 2013 Fontana Morella Lazio IGT $12.20 SAQ #11975436

☆☆☆ 85

Puglia

Trevini Primo 2014 M.G.M. Mondo del Vino Puglia IGT $13.95 SAQ #643106 Soft, sweet and sour bouquet of strawberry and mulberry.

Warm, spicy, medium-body red with chewy tannins and a sweet, floral finish. Pair it with spicy “ciffe e ciaffe” stirfried chicken.

☆☆ 83

Puglia

Puglia

Sicilia

Sicilia

Lapaccio 2014

Surani Ares 2012

Montalto Pinot Grigio 2014

Pasqua Salento IGT $14.95 SAQ #610204

Tommasi Puglia IGT $14.95 SAQ #12283773

Sonovino Nero d'Avola - Shiraz 2013

Fruity nose of strawberry jam with lively cedar undertones. Tasty, tangy medium-body red with a slightly spicy finish. Pair it with rapini e salsiccia picante or everyday pasta.

Inviting nose displaying rich, jammy blackberry aromas. Round, juicy wine with a good tannic backbone. Ideal along barbecued flank steak.

☆☆ 83

☆☆☆ 85

M.G.M. Mondo del Vino Terre Siciliane IGT $9.95 SAQ #12525031 Lively, fruity, slightly spirity bouquet of blackberries with savoury undertones.

Round and fruity medium-body red with a warm, spicy finale. Pair it with pasta alla norma (pasta with eggplant).

Barone Montalto Terre Siciliane IGT $11.75 SAQ #12477746 Soft white nectarine aromas mixed with hints of kiwi. Crisp, racy white wine with fresh kiwi fragrances. Try it along sushi or gnocchi and peas.

☆☆ 83

☆☆ 84 PANORAMITALIA.COM

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WINE GUIDE Sicilia

Sicilia

Sicilia

Sicilia

Luigi Leonardo Nero D'Avola - Merlot 2014

Vento di Mare Nero d'Avola and Cabernet Sauvignon 2014

Cusumano Syrah 2014

Cusumano Angimbe 2014

Cusumano Terre Siciliane IGT $14.20 SAQ #10960777

Cusumano Terre Siciliane IGT $14.20 SAQ #11097101

Lovely, tangy bouquet of bush berries mixed with olive and rosemary undertones. Fun, lively, medium-body wine with a smooth, spicy ending. Ideal with braised rabbit and olives or pasta col pesto trapanese.

Inviting bouquet of exotic fruits and apricot paired with vibrant mineral accents.

Light and crisp, zippy white wine with a nice lemony finish. Pair it with seared scallops or shellfish pasta.

Cantine Sgarzi Luigi Sicilia IGT $11.95 SAQ #12479792 Light blackberry bouquet with soft notes of sweet spice.

Medium-body red with a warm, spicy finish. Pair it with a chicken couscous.

☆☆ 82

Discrete blackberry accents intertwined with leafy, floral undertones. Rather thin mouth of medium-body.

Good with ricotta and zucchini lasagna.

☆☆ 82

☆☆ 84

Sicilia

Toscana

Toscana

Trentino-Alto Adige

Corvo rosso 2012 Duca di Salaparuta

Rubizzo 2014 Rocca delle Macìe

Chianti Cecchi 2014 Cecchi

Cavit Collection Pinot Grigio 2014

Sicilia IGT $14.95 SAQ #34439

Toscana IGT $13.45 SAQ #12383707

Chianti DOCG $14.60 SAQ #642561

Blackberry aromas intertwined with soft floral scents and earthy undertones. Accessible, medium-body red with a warm, spicy finale. Ideal along fried liver and onions.

Lean nose of red berries.

Tangy, medium-body red with a sharp acidity and a rather short, bitter finish. Pair it with polenta e salsiccia.

Light bouquet of red berries with floral and vegetal undertones. Light to medium-body Chianti with a sharp acidity. Try it with a ricotta and zucchini lasagna.

Cavit SCARL Delle Venezie IGT $12.95 SAQ #12382501

☆☆ 84

☆☆ 82

☆☆ 82

☆☆☆ 85

Nose of peach and apricot aromas streamed with lemon and acacia accents. Fresh, lemony white wine with a crisp mineral finish. Try it with smoked salmon, onions and capers.

☆☆ 84

Umbria

Veneto

Veneto

Veneto

Campogrande 2014

Passimento Rosso 2013

Merlot Colli Berici 2014

Trevini Primo 2013

Sartori Colli Berici DOC $11.95 SAQ #133140

M.G.M. Mondo del Vino Veneto IGT $11.95 SAQ # 10669197

Lovely floral bouquet mixed with fresh plum and red apple aromas. Silky, attractive mouth with smooth tannins and a soft floral finale.

Ideal with grilled pork chops or roasted Cornish hen.

Fruity nose of apple and apricot with hints of green banana. Racy, zesty white with a crisp finish.

Match it with asparagus and ricotta linguine. ☆☆ 83

Santa Cristina - Antinori Orvieto Classico DOC $14.80 SAQ #18838 Vibrant, zesty bouquet mixed with fresh mineral accents. Lively, crisp refreshing white wine.

Ideal with ceviche or breaded seafood.

☆☆☆ 85

Pasqua Veneto IGT Rosso $11.55 SAQ #12560419 Tangy bouquet of red berry jam with cedar undertones.

Vibrant, fruity red with a warm, juicy finish. Ideal with pizza or polenta e salsiccia.

☆☆ 83

☆☆☆ 85

Veneto

Veneto

Veneto

Monte Del Fra 2014

Valpolicella Sartori 2013

Soave Bertani 2014

Azienda Agricola Monte del Fra Bardolino DOC $14.10 SAQ #12383109 Light, fruity raspberry bouquet with faint floral extracts. Smooth, light, fruity wine. Ideal along chicken, sushi or finger foods. ☆☆ 84

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Cantine Ermes Terre Siciliane IGT $12.95 SAQ #12207914

PANORAMITALIA.COM

Sartori Valpolicella Superiore DOC $14.25 SAQ #26021 Clean, lovely bouquet of fresh red berries mixed with silky floral undertones. Smooth, tasty, light to medium-body Valpolicella with a lively finish.

Pair it with saltimbocca alla romana or fresh tomato pasta.

☆☆☆ 86

Bertani Saove DOC $14.55 SAQ #25007 Fruity pear bouquet with hints of exotic fruits. Light, crisp, refreshing Soave with a lively acidity. Pair it with sole meunière.

☆☆ 84

PRICE RANGE

15-20$

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WINE GUIDE Abruzzo

Emilia-Romagna

Emilia-Romagna

Emilia-Romagna

Monregale 2013

Moma Bianco 2014

Moma Rosso 2013

Prugneto 2013

Cantine Volpi Montepulciano d'Abruzzo DOC $15.35 SAQ #11374374

Umberto Cesari Rubicone IGT $15.25 SAQ #11072851

Umberto Cesari Rubicone IGT $17.55 SAQ #10544781

Poderi Dal Nespoli Sangiovese di Romagna DOC $19.95 SAQ #11298404

Soft, tangy nose of sour cherry with floral accents and hints of liquorice. Sharp, fruity, medium-body Montepulciano with light tannins and a warm, vibrant finish. Good with pizza or pasta al forno.

Citrusy bouquet combining quince and orchard fruit aromas with smooth floral accents. Sharp, vibrant mouth recalling grapefruit and kiwi.

Pair it with deep-fried fresh anchovies or grilled shrimps.

Rich bouquet recalling black berries and strawberry jam with vanilla accents. Round, well-balanced full-bodied red with a good lingering finish. Perfect with a beef burger with crispy pancetta or a nice flank steak.

Inviting notes of bush berries mixed with graceful floral extracts and savoury undertones. Full, rich, well-crafted Sangiovese with chewy tannins and a smooth, lingering finish.

Ideal with stir-fried lamb chops or bucatini all'amatriciana.

☆☆ 84

☆☆☆ 85

☆☆☆ 86

☆☆☆ 88

Lazio

Piemonte

Piemonte

Poggio dei Gelsi 2014

Le Orme 2012

Langhe Rosso 2013

Nivole 2014

Falesco Est!Est!Est! Di Montefiascone DOC $17.25 SAQ #11952091

Michele Chiarlo Barbera d'Asti Superiore DOC $16.45 SAQ #356105

Beni di Batasiolo Langhe DOC $17.75 SAQ #611251

Michele Chiarlo Moscato d'Asti DOCG $19.50 SAQ #979062 / 11791848

Sharp, zesty mineral bouquet combing orchard fruits and fresh hay undertones. Crisp, zippy white with a fragrant mineral finale. Pair it with pumpkin mezzelune with brown butter and sage sauce.

Fragrant mix of cherry and red berries with smooth floral accents. Fresh, tangy, vibrant red wine of medium character. Pair it with involtini alla romana or gnocchi and tomato sauce.

☆☆☆ 86 Piemonte

2017

Mompertone 2012 Prunotto Monferrato Rosso DOC $19.95 SAQ #11669148 Vibrant nose recalling cherry and raspberry aromas mixed with fresh, floral undertones.

Nice, fruity medium-body red with chewy tannins and a vibrant acidity. Best served with veal tenderloin and morels or braised beef stew.

☆☆☆ 88

☆☆☆ 85 Puglia

2018

Rivera Castel del Monte DOC $18.25 SAQ #11451923

Florio Marsala Superiore DOC $15.00 SAQ #67199

Dense plum and black berry bouquet with streams of balsamic and floral accents. Good, full-bodied wine with chunky tannins and a warm peppery ending. Pair it with braised lamb or a grilled flank steak.

Nutty, slightly rancio bouquet with hints of cigar box and Corinth raisins. Dry fortified wine with toasted and zesty fragrances. Ideal to prepare chicken Marsala or to serve chilled with spiced cheeses.

☆☆☆ 87

☆☆☆ 86

Sicilia

Regaleali Nero d'Avola 2011

☆☆☆ 86

Sicilia

Florio Vecchio Florio Secco 2011

Regaleali Bianco 2014

Ample nose of mandarin orange and orchard fruits with graceful mineral accents.

Lively mouth of fresh mandarin combined with a zesty, vibrant finish. Good with grilled octopus or red snapper baked in salt crust.

Nice red berry and cherry bouquet with streams of gamey and floral undertones.

Medium- to full-bodied wine with chunky tannins and a good peppery finish. Serve along a porcini risotto or coniglio in porchetta (rabbit with fennel seeds).

Nero di Troia Violante 2012

Sicilia Tasca Conti d'Almerita Sicilia IGT $16.65 SAQ #715086

2018

☆☆☆ 86 2018

2016

Tasca Conti d'Almerita Sicilia IGT $17.20 SAQ #482604 Meaty nose combining blackberry aromas with floral and earthy undertones. Nice, fruity red with plenty of structure and robust tannins. Pair it with pasta all’amatriciana or a savoury chicken couscous.

☆☆☆87

2020

Piemonte

Sweet attractive nose recalling lychee, apricot and ginger spice.

Fun, soft and creamy mouth with a nice vibrant finish. Ideal dessert wine with strawberry tiramisu or mascarpone mousse and caramelized peaches.

☆☆☆ 86 Sicilia

Montalto Viognier 2014 Barone Montalto Terre Siciliane IGT $15.95 SAQ #11833323 Fun, lively bouquet of honeydew aromas mixed with peachy undertones. Sweet, round white wine with a crisp, zesty finish. Perfect with sushi or salmon steak.

☆☆☆ 86

Sicilia

Sicilia

Anthilia 2014

Sedàra 2012

Donnafugata Sicilia IGP $18.45 SAQ #10542137

Donnafugata Sicilia IGP $18.75 SAQ #10276457

Fat, zesty bouquet combined with minty accents and soft mineral undertones.

Luscious, lemony white wine with a refreshing, vibrant finish. Pair it with seared scallops and saffron or tuna and salmon maki.

Flowery bouquet with rich plum accents, earthy and sweet spice undertones.

Fleshy red wine with chunky tannins and spicy, vegetal flavours. Try it along fried liver with thyme or stuffed eggplants.

☆☆☆ 87

2017

☆☆☆ 87

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WINE GUIDE Trentino-Alto Adige

Trentino-Alto Adige

Trentino-Alto Adige

Mezzacorona Pinot Grigio 2014

Mezzacorona Pinot Noir 2013

Teroldego Rotaliano Riserva 2011

Mezzacorona Vigneti delle Dolomiti IGT $15.95 SAQ #302380

Mezzacorona Vigneti delle Dolomiti IGT $15.95 SAQ #10780311

Mezzacorona Vigneti delle Dolomiti IGT $18.45 SAQ #964593

Santa Margherita Pinot Grigio 2014 Santa Margherita Valdadige DOC $18.95 SAQ #964601

Soft mandarin orange aromas laced with hints of lime fruit.

Fat, charming white wine with a crisp acidity. Pair it along baked sea bass with cilantro pesto.

Light, vegetal nose with notes of black cherry. Easy, accessible Pinot Noir with soft tannins and a sharp acidity. Pair it with Italian cold cuts and finger foods.

Rich, concentrated bouquet of sweet black berries with soft streams of vanilla. Juicy, gourmand medium- to full-bodied wine with loads of fruits, chewy tannins and a warm finish. Pair it with canederli speck dumplings or gulash.

Racy nose of peach and citrus aromas laced with light, floral undertones. Crisp, fruity mineral white with a vibrant acidity. Pair it with mozzarella in carrozza or tomato, pineapple and mango bruschetta.

☆☆☆ 85

☆☆ 82

☆☆☆ 88

Toscana

Toscana

Fumaio 2014

Sasyr SangioveseSyrah 2012

Banfi Toscana IGT $16.75 SAQ #854562 Rich bouquet of grapefruit and orchard fruits. Lively, citrusy white wine with a refreshing finish. Try it along pasta with steamed clams or grilled shrimps.

☆☆☆ 86

2017

Rocca delle Macìe Toscana IGT $16.95 SAQ #11072907 Deep, “sassy” inviting bouquet of ripe blackcurrant with streams of balsamic undertones. Rich, mouth-filling fruity red with good chewy tannins. Pair it with a rare roast beef or grilled flank steak.

☆☆☆ 87 Toscana

2019

Chianti Superiore Santa Cristina 2013 Antinori Chianti Superiore DOCG $17.80 SAQ #11315411 Sharp, floral bouquet with fresh red berry accents. Tasty, inviting Chianti classico with chewy tannins and a smooth floral finish. Best served with savoury porchetta or veal filet stuffed with wild mushrooms.

☆☆☆ 87 Toscana

2018

2017

Centine 2013 Banfi Toscana IGT $17.95 SAQ #908285 Charming, fruity nose mixing red and black berries topped with hints of cedar. Gourmand and spicy mouth-filling Tuscan blend with chewy tannins ending on a smooth, warm finish. Best served along beef tenderloin with sea salt and balsamic vinegar.

☆☆☆ 87

Trentino-Alto Adige

☆☆☆ 86

Toscana

Toscana

Ciliegiolo 2014

Dogajolo 2013

Il Grillesino Toscana IGT $17.35 SAQ #12280695

Casa Vinicola Carpineto Toscana IGT $17.60 SAQ #978874

Fruity, tangy bouquet of red berries mixed with streams of cedar. Accessible red with a sharp vibrant finish. Pair it with pasta alla gricia or gnocchi with tomato meat sauce.

Rich, earthy bouquet mixed with black berries and balsamic extracts. Tangy, full-bodied red with chunky, coating tannins and a green peppercorn finale.

Pair it with pappardelle alla lepre (hare ragù).

☆☆☆ 85 Toscana

2018

Poggio Al Tufo Cabernet Sauvignon 2012 Tommasi Toscana IGT $17.95 SAQ #12207691 Rich blackcurrant bouquet with hints of cocoa and violet undertones. Juicy, fruity, robust red wine.

Ideal with barbecued rib eye steak.

☆☆☆ 88

2019

☆☆☆ 86

Toscana

2018

Moro 2011 Fattoria Montellori Toscana IGT $18.55 SAQ #555219 Deep nose of cassis with streams of cedar and smokey undertones.

Fruity, full-body red with chunky tannins, ripe fruits and a warm finish. Pair it with grilled flank steak.

☆☆☆ 88

Toscana

Toscana

Toscana

Poggio Badiola 2012

La Pettegola 2014

Terra di Brolio 2013

Marchesi Mazzei Toscana IGT $18.95 SAQ #12073987

Banfi Toscana IGT $18.95 SAQ #12725130

Villa Antinori Bianco 2014

Inviting bouquet mixing red berries and cherry aromas combined with soft floral undertones. Round, fruity, mouth-filling red wine with chewy tannins and a smooth, warm finish. Pair it with a T-bone steak or a goat cheese portobello burger.

Fun, expressive, racy grapefruit bouquet with quince undertones. Rich, vibrant, zesty white with crisp citrus flavours.

Match it with grilled sea bream with a splash of lemon.

☆☆☆ 87

TUTTI GRANDI

VINI ITALIANI IT ALIANI

26

Toscana

2018

PANORAMITALIA.COM

☆☆☆ 87

Antinori Toscana IGT $19.25 SAQ #12392574 Rich, herbaceous bouquet with hints of green apple and citrusy accents. Fat, grassy white with a fresh, limy finish. Perfect along pasta con le vongole (steamed clams).

☆☆☆ 86

2019

Barone Ricasoli Toscana IGT $19.95 SAQ #12207535 Rich, alluring bouquet of cassis laced with streams of roasted coffee beans.

Warm and spicy muscular red with chewy tannins and a nice lingering finish. Ideal with a glazed braised lamb shank.

☆☆☆ 88

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WINE GUIDE Umbria

2017

Sangiovese La Carraia 2012 La Carraia Umbria IGT $15.65 SAQ #11660813 Nice, inviting bouquet mixing black and red berry aromas with rose petal undertones.

Fruity, palatable red wine with plum fragrances and a vibrant lingering finish. Pair it with grilled pork chops.

Umbria

2019

Umbria

2020

Vitiano 2013

Tizzonero 2013

Falesco Umbria IGT $16.95 SAQ #466029

La Carraia Umbria IGT $19.05 SAQ #11952120

Rich, earthy bouquet combining black berries and cherry aromas with fresh tobacco undertones.

Muscular red with robust tannins and a juicy, savoury finale. Best paired with wild boar stew or gamey meats.

Intriguing nose of blackcurrant mixed with earthy, mineral undertones.

Harmonious mouth with chalky tannins and a smooth, floral finish. Pair it with savoury porchetta or tenderloin steak.

Veneto

San Benedetto (Trebbiano di Lugana) 2014 Zenato Lugana DOC $16.45 SAQ #10705055 Vibrant nose of orchard fruits with hints of honey and mineral accents. Attractive, fruity white wine with fresh, minty extracts. Pair it with baked branzino with cilantro pesto.

☆☆☆ 86

☆☆☆ 87

☆☆☆ 88

Veneto

Veneto

Veneto

Veneto

Masianco 2014

Bonacosta 2013

Le Rosse Pinot Grigio 2014

Valpolicella Classico Superiore 2012

Tommasi Delle Venezie IGT $17.40 SAQ #10230555

Zenato Valpolicella Classico Superiore DOC $17.55 SAQ # 908186 Nice cherry and raspberry bouquet with floral and vegetal undertones.

Charming medium-body wine with smooth tannins and loads of sweet ripe fruits. Pair it with polenta and porcini mushrooms or with pesto and prosciutto chicken parcels.

☆☆☆ 87

Masi Agricola Delle Venezie IGT $16.95 SAQ #10439404

Masi Agricola Valpolicella Classico DOC $16.95 SAQ #285585

Lovely bouquet mixing orchard fruits and apricot with hints of grapefruit.

Fresh, crisp, refreshing white with a vibrant, limy finish.

Great along braised black cod or baccalà mantecato.

Fruity, alluring bouquet of fresh red berry aromas mixed with streams of vanilla and floral undertones. Fun, smooth, straightforward medium-body red. Good with stuffed porcini mushrooms or gnocchi with peas.

☆☆☆ 86 Veneto

☆☆☆ 86 2019

Ripasso Sartori 2013 Sartori Valpolicella Ripasso Superiore DOC $17.95 SAQ #10669242 Sweet and silky bouquet of plum mixed with tar and vegetal undertones. Juicy, spicy medium-body Ripasso with soft coating tannins and a peppery finish. Pair it with grilled veal chops.

☆☆☆88

Veneto

20$-25$

☆☆☆ 85 Veneto

☆☆☆ 87 2018

Veneto

Palanca 2013

Secco Bertani 2012

Prosecco Santa Margherita

Tommasi Delle Venezie IGT $17.95 SAQ #11770756

Bertani Veneto IGT $18.25 SAQ #12443 Charming dark plum bouquet mixed with smokey, savoury, vegetal undertones. Smooth, fruity, medium-body red with chewy tannins and a vibrant, lightly vegetal finish. Pair it with braised rabbit with prunes or duck breast with blackberries.

Brut nm Santa Margherita Valdobbiadene Prosecco Superiore DOCG $19.95 SAQ #12509154

☆☆☆ 88

☆☆☆ 87

Rich, alluring bouquet of ripe red fruits filled with chocolaty and balsamic undertones.

Gourmand, mouth-filling red wine with chewy tannins and a gentle, floral finish. Ideal with braised lamb ravioli or grilled veal chops.

☆☆☆ 89 Abruzzo

PRICE RANGE

2019

Fun, peachy nose with hints of honey and citrus undertones. Vibrant, semi-dry mouth with a sharp acidity.

Pair it with seared goat cheese rings and melon carpaccio.

Nice floral bouquet with crisp green apple scents. Inviting, sexy Prosecco with a smooth, gentle sparkling. Ideal along finger foods, olive ascolane or for any good reason to celebrate.

Emilia-Romagna

Piemonte

PAN 2010

Liano Bianco 2013

Countacc 2011

Bosco Nestore Montepulciano d'Abruzzo DOC $21.15 SAQ #11949158

Umberto Cesari Rubicone IGT $23.65 SAQ #11661761

Michele Chiarlo Monferrato Rosso DOC $24.00 SAQ #10271921

Charming black cherry bouquet mixed with streams of toasted oak and floral undertones.

Fleshy, juicy, well-structured Montepulciano with rich coating tannins. Try it with ragù alla bolognese or braised lamb.

Fat, buttery nose with peachy aromas mixed with honeycomb and vanilla undertones.

Alluring body with peachy fragrances and a rich, oaky finish. Perfect over seared swordfish or salmon steaks.

Engaging flowery bouquet topped with lovely cherry aromas, soft vanilla accents and savoury undertones.

Juicy, round medium-body red with a warm, floral finale. Ideal with grilled veal chops and creamy morels.

☆☆☆ 88

2017

☆☆☆ 87

2018

☆☆☆ 88

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WINE GUIDE

Puglia

2018

Sicilia

2018

Toscana

2017

2020

Sherazade 2013

Zisola 2012

Chianti Classico 2012

Rivera Castel del Monte DOC $24.75 SAQ #10675466

Donnafugata Sicilia IGP $20.05 SAQ # 11895663

Marchesi Mazzei Sicilia IGT $24.30 SAQ # 10542225

San Felice Chianti Classico DOCG $20.85 SAQ # 245241

Deep, rich black berry bouquet laced with complex gamey, cigar box and underbrush undertones.

Muscular wine with powerful tannins balanced by a good, vibrant acidity. Serve it over a herb-crusted rack of lamb or a bistecca alla fiorentina.

Engaging nose of black berry aromas intertwined with pepper and roasted coffee undertones.

Round, rich vibrant red wine with a good tannic backbone and a lingering mineral finish.

Try it with a nice beef tenderloin paillarde.

Deep nose of ripe blackcurrant aromas with inviting notes of sweet spices and violet extracts.

Rich, alluring mouth-filling wine with a splash of fresh tobacco ending on a lovely spicy finale. Ideal along pasta alla putanesca or stuffed eggplants.

Engaging nose of ripe red berries with streams of floral and grilled oak undertones.

Good, well-structured Chianti Classico displaying chewy tannins and a lovely floral finish. Pair it with tagliatelle and porcini mushrooms or tomato meat sauce lasagna.

☆☆☆☆ 90 Toscana

☆☆☆ 88 2020

Chianti Classico 2013 Casa Vinicola Carpineto Chianti Classico DOCG $21.80 SAQ # 478891 Red berry bouquet blended with violet accents and earthy undertones.

Powerful red with floral extracts and a sharp, tangy finish. Ideal along ossobuco.

☆☆☆ 87

☆☆☆ 89

Toscana

Toscana

Poggio ai Ginepri Bianco 2013

Poggio ai Ginepri Rosso 2013

Argentiera Toscana IGT $22.15 SAQ #11952015

Argentiera Bolgheri Rosso DOC $22.25 SAQ # 11161299

Expressive bouquet with lush peachy aromas tied with streams of honey and acacia flower. Rich, vibrant mouthfilling white wine with soft floral accents. Pair it with grilled swordfish or sushi.

Compelling blackcurrant bouquet laced with floral and coconut accents. Appealing, well-structured Bordeaux blend with ample fruit ending on a lively peppery finish. Pair it with grilled veal chops or beef tenderloin with sea salt and balsamic vinegar.

☆☆☆ 87 Toscana

2017

Villa Antinori 2012 Antinori Toscana IGT $24.50 SAQ #10251348 Charming and elegant nose combining red and black berry aromas with hints of eucalyptus and floral undertones. Good, full-bodied red wine with chunky tannins and a lively peppery finish. Ideal with braised lamb or veal shank.

☆☆☆ 88 Toscana

2020

Greppicante Bolgheri 2012 I Greppi Bolgheri DOC $24.95 SAQ #11191826 Inviting bouquet of ripe blackberries blended with soft scents of sweet spice.

Rich, juicy Bolgheri with bold tannins and a sweet spicy finish. Perfect along grilled flank steak.

☆☆☆ 89 Veneto

Bandarossa Extra Dry 2013

Toscana

2017

Farnito Chardonnay Brut nm Casa Vinicola Carpineto Vino Spumante di Qualità $24.80 SAQ #11341855 Classy, expressive bouquet mixing apple aromas with hints of fresh bread dough and mineral accents. Fragrant and refreshing Spumante with soft, delicate bubbles. Ideal with raw oysters and caviar or tuna carpaccio.

☆☆☆ 89

Antinori Chianti Classico DOCG $24.90 SAQ # 10270928

Barone Ricasoli Chianti Classico DOCG $24.95 SAQ #3962

Lovely bouquet with loads of ripe red berry aromas intertwined with sweet spice and charming oaky undertones.

Rich, well-balanced Chianti Classico with a smooth chocolaty finish. Perfect along a juicy beef tenderloin paillarde.

Alluring nose of red berries laced with soft floral and vanilla fragrances. Wellbalanced full-body Chianti Classico with a soft floral finish. Pair it with pappardelle alla lepre (hare ragù).

☆☆☆☆ 90

Alois Lageder Alto Adige DOC $24.30 SAQ #12400896

Rich and charming bouquet with pronounced aromas of orchard fruits paired with floral jasmine extracts. Vibrant refreshing white wine with a slightly mineral finish. Pair it with crab cakes with whipped mascarpone.

Silky, herbaceous bouquet blended with mulberry accents and leafy, oaky undertones. Full, vegetal mouth with coarse tannins ending on warm notes of black pepper. Pair it with stuffed pheasant or a gamey goulash.

☆☆☆ 88 2020

2019

☆☆☆ 89 Umbria

2018

Bramito del Cervo 2014 Castello della Sala Umbria IGT $23.25 SAQ #10781971 Deep, charming bouquet showcasing lovely yellow plum and exotic fruit aromas alongside smooth vegetal and beeswax undertones. Pair it with seared tuna or a creamy saffron risotto with scampi.

☆☆☆☆ 90

Emilia-Romagna

Monti Garbi Ripasso 2012

☆☆☆ 87

2020

Brolio 2012

Alois Lageder Alto Adige DOC $21.00 SAQ # 12057004

Rich, tangy bouquet displaying red berry aromas intertwined with soft vegetal and chocolaty undertones. Warm, mouth-filling red wine with cocoa and cherry fragrances and a vibrant, spicy finish. Good along pappardelle with duck ragù or a porcini risotto.

☆☆☆ 87 Toscana

Alois Lageder Cabernet Riserva 2011

Fresh, foamy Prosecco with lovely floral expressions mixed with apple and green almond aromas. Lively mouth with a nice dry, tickling finish. Ideal aperitivo wine with finger foods or raw oysters.

Deep nose of cassis and elderberry aromas blended with spicy, violet accents.

Rich, concentrated red with polished tannins and a vibrant spicy finish. Best served with rare T-bone steak or brasato di cinghiale.

Toscana 2020 Pèppoli 2012

Trentino-Alto Adige

Sant'Antonio Valpolicella Superiore Ripasso DOC $20.30 SAQ #10859855

PANORAMITALIA.COM

Le Mortelle Maremma Toscana IGT $23.55 SAQ #12025344

Alois Lageder Pinot Bianco 2012

Veneto

2018

Botrosecco 2012

Trentino-Alto Adige

☆☆☆ 88

☆☆☆ 88 Toscana

2019

☆☆☆ 89

Bortolomiol Valdobbiadene Prosecco Superiore DOCG $21.25 SAQ #10654956

☆☆☆ 87 28

Sicilia

Il Falcone Riserva 2008

2019

Liano 2012

PRICE RANGE

25$-30$

Umberto Cesari Rubicone IGT $27.90 SAQ #12042603 Luscious, welcoming chocolaty bouquet mixed with blackberries and flat-leaved vanilla extracts.

Smooth, yet full–bodied wine with loads of plum jam aromas.

Ideal with a grilled flank steak or glazed spare ribs.

☆☆☆ 89

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WINE GUIDE

Emilia-Romagna

Piemonte

Piemonte

Yemula 2012

La Tota 2013

Anima 2013

Nebbiolo d'Alba 2012

Umberto Cesari Rubicone IGT $27.75 SAQ # 12132983

Marchesi Alfieri Barbera d'Asti DOCG $25.25 SAQ # 12102389

Poderi Colla Nebbiolo d'Alba DOC $26.05 SAQ #10860346

Sophisticated nose of bush berries with lovely hints of violet and roasted coffee beans. Juicy, round mouthfilling red lingering over a vibrant peppery finish. Best served with duck breast or ossubuco.

Fun, inviting bouquet of fresh raspberries mixed with cocoa accents and hints of violet. Silky, generous, tangy Barbera with a complex vegetal finish. Perfect with braised rabbit with prunes or mushroom-stuffed quail.

La Masera Erbaluce di Caluso DOCG $25.75 SAQ # 12654440 (PI Invino) Intriguing nose of Granny Smith apple paired with notes of green almonds, peat smoke and mineral accents. Round, honeyed, refreshing white wine with a complex mineral finish. Pair it with seared monkfish with sautéed garlic and petits lardons.

2019

☆☆☆☆ 90 Piemonte

2020

Piemont

2019

☆☆☆ 88 Piemonte

☆☆☆89 2021

Toscana

Fresh, tangy bouquet of black cherry with faint underbrush undertones. Vegetal and muscular Nebbiolo with a vibrant, spicy finish. Ideal along polenta and porcini mushrooms or a sausage, bean, tomato and sage risotto.

☆☆☆ 87 Toscana

2020

2018

2020

Nebbiolo Parusso 2012

Barolo2011

Fonterutoli 2013

La Braccesca 2011

Parusso Langhe DOC $27.25 SAQ # 11863266

Beni di Batasiolo Barolo DOCG $29.95 SAQ # 10856777

Earthy nose mixing ripe cherry and rose petal aromas with soft vanilla and sweet spice accents. Generous mouth with sharp tannins and a lofty, peppery finish. Pair it with creamy veal tenderloin and morels.

Pleasant sour cherry bouquet mixed with sweet spice, burnt sugar and underbrush undertones. Nice, approachable Barolo with polished tannins and a vibrant tangy finish. Pair it with meat stews such a brasato al Barolo.

Marchesi Mazzei Chianti Classico DOCG $25.75 SAQ # 856484 Clean, engaging nose of red berries with soft streams of blackcurrant laced with peppercorn accents. Good, savoury well-structured Chianti Classico with robust tannins and a fragrant, spicy finish. Ideal with braised lamb or a juicy T-bone steak.

Antinori Vino Nobile di Montepulciano DOCG $25.95 SAQ # 11324895 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.

☆☆☆ 89

☆☆☆ 89

Toscana

2021

Il Bruciato 2013 Antinori Bolgheri DOC $26.00 SAQ # 11347018 Rich, alluring, refined nose of blackberries and plum with spicy violet accents and grilled oak undertones.

Full, smooth, mouth-filling red with a spicy, chocolaty finish. Ideal with Gulasch or beef tenderloin.

☆☆☆☆ 90

2019

Chianti Classico Riserva 2011 Rocca delle Macìe Chianti Classico Riserva DOCG $26.95 SAQ # 10324543 Tangy bouquet of red berries with spicy, cedar undertones.

Smooth, fruity mouth filled with sweet spice extracts, chewy tannins and a sharp acidity. Good with a nice grilled T-bone steak.

☆☆☆ 88

Toscana

2020

Le Volte 2013 Tenuta dell'Ornellaia Toscana IGT $29.95 SAQ # 10938684 Fresh and compelling bouquet of soft blackberries laced with cedar aromas and vanilla undertones.

Charming mouth loaded with fruits and robust, yet polished tannins. Pair it with a juicy rib eye steak.

☆☆☆☆ 90 Veneto

Toscana

Toscana

2021

Vino Nobile di Montepulciano 2009 Casa Vinicola Carpineto Vino Nobile di Montepulciano Riserva DOCG $29.95 SAQ # 10319912 Alluring, concentrated bouquet recalling ripe cherry with streams of cedar and balsamic undertones. Gorgeous, fleshy, mouthfilling Nobile with chunky tannins and a sweet lingering finish.

Delicious with Fiorentina steak.

☆☆☆☆ 91

☆☆☆ 89

☆☆☆☆ 90

Toscana

Il Grigio Riserva 2011 San Felice Chianti Classico Riserva DOCG $27.65 SAQ # 703363 Dense nose of dark berries blended with earthy, fresh tobacco and herbaceous undertones. Mouth-filling, muscular, slightly vegetal Riserva with a nice smooth finish. Try it with a herbcrusted rack of lamb.

☆☆☆☆ 90 Veneto

Tommasi Valpolicella Ripasso DOC $25.25 SAQ # 862110 Deep, engaging floral bouquet laced with plummy, chocolaty and liquorice undertones. Rich, mouthfilling Ripasso displaying nice fig fragrances and a smooth long-lasting finish.

Pair it with an ossobucco alla milanese.

☆☆☆ 88

Tauleto 2010

Zenato Valpolicella Ripasso DOC Superiore $27.30 SAQ # 974741

Umberto Cesari Rubicone IGT $39.75 SAQ # 10446962

☆☆☆89

PRICE RANGE

30$-50$

2022

Deep, ripe blackcurrant bouquet combined with hints of balsamic accents and roasted coffee beans undertones. Rich, sweet alluring full-bodied wine with chewy tannins ending on a nice peppery finish. Ideal with rare rib eye steak.

☆☆☆☆ 93

Antinori Rosso di Montalcino DOC $29.50 SAQ # 12704355 (PI – Mark Anthony) Lush, engaging bouquet of ripe cranberries with streams of grenadine and light scents of rose petal.

Charming, well-balanced jammy wine with loads of fruits, smooth tannins and a vibrant, refreshing finish. Good along seared filet mignon.

Veneto

2020

Ripasso 2013

Ripassa 2011

Rich, flowery bouquet streamed with fig and chocolate ganache aromas.

Sweet, smooth and jammy Ripasso with a pronounced floral finish. Ideal with coniglio in porchetta (rabbit with fennel seeds).

2020

Pian delle Vigne Rosso di Montalcino 2013

☆☆☆☆ 91

Emilia-Romagna

2021

Toscana

2023

2020

Brolo Campofiorin Oro 2010 Masi Agricola Rosso del Veronese IGT $26.95 SAQ # 11836364 Graceful bouquet of black cherry and plum buttressed by smokey, balsmamic, spicy undertones. Rich, tasty red filled with plum, toasted oak, and tar flavours, chewy tannins and a vibrant finish. Great along braised veal shank.

☆☆☆☆ 90 Piemonte

2022

Barolo di Castiglione Faletto 2008 Bava Barolo DOCG $41.50 SAQ # 10856814 Graceful cherry and raspberry bouquet mixed with lofty hints of dry rose petal and crème brûlée accents. Charming, powerful, peppery Barolo with lovely floral extracts and a vibrant, lingering finish. Perfect with a braised lamb shank or risotto with white truffles.

☆☆☆☆ 91 PANORAMITALIA.COM

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WINE GUIDE

Toscana

2020

2019

Toscana

2023

Villa Donoratico 2012

Farnito Camponibio 2007

Lucente 2013

Argentiera Bolgheri Rosso DOC $32.25 SAQ #10845074

Casa Vinicola Carpineto Toscana IGT $33.75 SAQ #11814704

Luce della Vite Toscana IGT $34.75 SAQ #860627

Luscious expression of black cherry and cassis aromas laced with sweet tobacco and cedar undertones. Delicious, muscular Bolgheri with loads of fruit and a lingering peppery finish. Ideal with a bistecca alla fiorentina.

Soft, ethereal bouquet of ripe blackberries with complex grilled oak and eucalyptus undertones. Good, round Super Tuscan with lovely vegetal flavours, powerful tannins and a lively peppery finish. Best along seared filet mignon.

☆☆☆☆ 91

☆☆☆ 90

Sophisticated nose of plum and blackcurrant intertwined with complex notes of fresh tobacco and earthy undertones. Muscular, juicy red wine with a vibrant peppery finish. Pair it with duck breast with blackberries.

Toscana

2021

Badia a Passignano 2009 Antinori Chianti Classico Gran Selezione DOCG $43.00 SAQ #403980 Distinguished aromas of ripe red berries cleverly combined with lofty violet and soft toasted extracts. Luscious, deep, wellbalanced Chianti Classico Gran Selezione with chewy tannins and a vibrant peppery finish.

Perfect along a leg of lamb or pappardelle alla lepre (hare ragù).

☆☆☆☆ 94 Veneto

2022

☆☆☆90

Toscana

2021

La Bandina 2009 Sant'Antonio Valpolicella Superiore DOC $30.75 SAQ #10705207

Fine bouquet of ripe red berries with complex dry porcini undertones and rose petal accents. Rich, warm, spicy Brunello with polished tannins and soft vanilla, liquorice and floral extracts. Ideal with wild boar ragù.

Juicy plum aromas intertwined with chocolate and vanilla accents. Fun, spicy Valpolicella with loads of fruits, coating tannins and a warm, lively finish. Pair it with stuffed roasted guinea fowl.

☆☆☆☆90 Veneto

2023

Masi Agricola Amarone della Valpolicella Classico DOC $42.25 SAQ #317057 Lush, engaging bouquet of sweet dried fruits laced with graceful floral accents and smokey tar undertones. Rich and luscious full-bodied red with a lively acidity and a sweet, warm spicy finish. Try it along a slow braised leg of lamb.

Sant'Antonio Amarone della Valpolicella DOCG $42.75 SAQ #10704984 Appealing bouquet of ripe cherries blended with scents of fig jam, fresh tobacco and toffee accents. Meaty Amarone with lofty floral extracts and a rich, spicy finale. Pair it with a glazed lamb shank.

☆☆☆☆ 91 2019

2019

Fattoria dei Barbi Brunello di Montalcino DOCG $47.75 SAQ #11213343

Selezione Amarone 2011

Piemonte

Veneto

Sicilia

2023

☆☆☆ 89 Veneto

Toscana

2021

Marchese Antinori 2011 Antinori Tenuta Tignanello Chianti Classico Riserva DOCG $35.00 SAQ #11421281 Deep, rich and elegant bouquet displaying lofty black berry aromas masterfully balanced with violet, fresh tobacco and cocoa undertones.

Beautiful, tasty, mouth-filling Chianti Classico of great depth and character. Perfect with a herb-crusted rack of lamb.

☆☆☆ 93

Brunello di Montalcino 2009

Costasera 2010

☆☆☆☆ 91

Veneto

2022

Famiglia Pasqua 2012 Pasqua Amarone della Valpolicella DOCG $37.50 SAQ #11768171 Rich, figgy, spirity nose of ripe plum with streams of chocolate ganache and sexy sweet spice undertones.

Good, sweet and tasty Amarone with a juicy, vibrant finish. Ideal with osso buco.

☆☆☆ 89 2023

Tommasi Amarone Classico 2011 Tommasi Amarone della Valpolicella Classico DOC $48.00 SAQ #494393 Deep, clean, inviting nose of ripe morello cherry and dry dates filled with streams of brown sugar and fresh, floral undertones. Delicious, juicy, full-bodied Amarone with great depth and character. Perfect along a tender rack of lamb.

PRICE RANGE

50$ +

☆☆☆☆ 92 Toscana

2022

Toscana

2022

Stradivario 2009

Mille e una Notte 2009

Vigorello 2010

Brunello di Montalcino 2010

Bava Barbera d'Asti Superiore DOCG $51.25 SAQ #519066

Donnafugata Contessa Entellina DOC $79.50 SAQ #10223460

San Felice Toscana IGT $57.75 SAQ # 858373

Castello Banfi Brunello di Montalcino DOCG $60.00 SAQ #10268596

Complex, captivating nose of black berries streamed with toasted coffee beans, lofty floral accents, garrigue and underbrush extracts.

Juicy, multilayered powerful red with muscular tannins and a fresh, peppery finish. Ideal along gamey meats or a rare rib eye steak.

Rich, deep classical bouquet of blackberries with hints of liquorice and eucalyptus.

Powerful, sapid Super Tuscan with loads of jammy fragrances and a toasted, chocolaty finish.

Perfect with a herb-crusted rack of lamb with roasted tomatoes.

Deep, captivating nose of ripe blackberries, plum and strawberry laced with lofty smokey accents and violet undertones. Full, charming Brunello with coating, powerful tannins, well-integrated oak and a tasty lingering finish.

Perfect with glazed braised lamb.

Intricate nose of fresh bush berries laced with soft oaky accents and black truffle undertones. Rich, vibrant, well-balanced wine with charming sweet spice extracts.

Pair it with braised lamb ravioli or brasato di manzo.

☆☆☆☆ 91 Toscana

2023

Le Serre Nuove dell'Ornellaia 2013 Tenuta dell'Ornellaia Bolgheri DOC $63.00 SAQ #10223574 Rich, dense and powerful nose displaying elegant blackberry, liquorice and roasted cocoa aromas. Fleshy red wine with a splash of coffee and vanilla ending on a chocolaty, peppery finish. Perfect along a Fiorentina steak or a nice braised beef filet.

☆☆☆☆ 93 30

Toscana

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☆☆☆☆ 94 Toscana

☆☆☆☆92 020

Toscana

2021

Vigna del Fiore 2008

Argentiera 2011

Fattoria dei Barbi Brunello di Montalcino DOCG $64.75 SAQ #10217300

Argentiera Bolgheri Superiore $69.75 SAQ #11547378

Graceful, multilayered bouquet of fresh and dry bush berries streamed with hints of truffle, violet, roasted coffee and sweet spice undertones. Round, savoury Brunello with chunky tannins, rich cocoa flavours and a warm, peppery finish. Ideal with brasato di manzo (slow-cooked beef stew).

Lofty nose of ripe blackcurrants laced with graceful eucalyptus, sweet spice and vanilla accents. Engaging, mouthfilling red with muscular tannins, gracious ripe fruits and a rich, spicy finish. Perfect with a tender rack of lamb or duck breast and blackberries.

☆☆☆☆ 93

☆☆☆☆ 93

☆☆☆☆ 92 Toscana

2024

Guado al Tasso 2012 Antinori Bolgheri Superiore DOC $95.25 SAQ #977256 Lofty bouquet recalling cassis and blackberries with complex vanilla and menthol undertones. Luscious and velvety Bolgheri with a fresh, spicy, lingering finish. Best served along a leg of lamb or a rack of veal.

☆☆☆☆ 94

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WINE GUIDE

Toscana 2026 Tignanello 2012 Antinori Tenuta Tignanello Toscana IGT $99.75 SAQ #10820900

Toscana 2016 - 2026 Ornellaia 2012 Tenuta dell'Ornellaia Bolgheri Superiore DOC $195.25 SAQ #11973238

Superb, alluring bouquet of ripe plum and fresh blackcurrant with handsome hints of cedar, chocolate ganache and candied violet laced with graceful flat bean vanilla undertones. Luscious, harmonious mouth with loads of ripe fruits, gentle toasted flavours and a warm, silky long-lasting finish. Perfect with a glazed braised lamb shank.

Classy, complex and elegant bouquet (still all in restraint) of sweet blackcurrant intertwined with cedar and eucalyptus aromas topped with silky oak accents.

Rich and powerful mouth displaying alluring ripe fruits, athletic, yet nicely carved out tannins, ending on a vibrant, peppery finish. Ideal along a rare dryaged steak or a nice braised veal shank.

☆☆☆☆☆ 97 Dunham (Qc) Frontenac Gris 2014 Vignoble Gagliano Produit du Québec / Product of Québec $19.15 SAQ #11575731 Rich, warm apple bouquet laced with dark honey undertones. Fat, juicy white with a crisp acidity and lingering apple flavours.

Pair it with seared salmon and maple syrup.

☆☆☆ 87

LIQUEURS & SPIRITS

QUÉBEC WINES

2016

Soft, tangy bouquet of gooseberries and strawberries laced with floral and vegetal undertones.

Racy, light to medium-body wine with smooth tannins and a vibrant acidity. Pair it with grilled pork chops.

☆☆☆ 86

Nice, rich black berry bouquet with earthy, smokey undertones. Juicy medium-body red with chewy tannins and a vibrant refreshing finish. Ideal with a ham roast.

☆☆☆ 87

☆☆☆☆☆ 96 Lanaudière, Qc Verità 2012 Vignoble Carone Produit du Québec / Product of Québec $20.00 (PI Carone 450.887.2728)

2017 Lanaudière, Qc BIN 33 2013 Vignoble Carone Produit du Québec / Product of Québec $18.60 SAQ #11004550

Dunham (Qc) 2020 Frontenac Noir 2013 Vignoble Gagliano Produit du Québec / Product of Québec $25.50 SAQ #11506605 Concentrated alluring bouquet of ripe plum and mulberry aromas streamed with lovely floral and vanilla accents. Tasty, wellbalanced medium-body red with notes of sweet spice and a vibrant finish. Perfect along grilled veal chops and sautéed mushrooms.

☆☆☆ 89

Lanaudière, Qc 2020 Venice Pinot Noir 2012 Vignoble Carone Produit du Québec / Product of Québec $36.00 SAQ #11345258 Clean, graceful bouquet of fresh raspberry and red cherries filled with silky flowery scents and hints of sweet spice. Charming, soft elegant mouth with gentle tannins, a lively acidity and a smooth, lingering finish. Ideal with stuffed quails with red beets and sunchoke salad. ☆☆☆ 89

Pallini

Emilia-Romagna

Veneto

Limoncello Liqueur Pallini $20.25 SAQ #12104878

Vecchia Romagna Montenegro SRL $26.30 SAQ # 286807

Gianduia Crema 500 ml Bottega $22.75 SAQ #11317185

Classic Italian Brandy aged in small oak casks following a traditional style, offering an intense dry taste with complex spirity fragrances.

Sweet chocolate, hazelnut and grappa liqueur. The perfect ingredient for a fun, tasty caffè corretto or to your make your White Russian cocktails Italian Style.

Fresh, zesty aromas of lemon granita and margarita.

Creamy, inviting mouth with smooth lemon pie fragrances.

Ideal as a digestive or along a fruit pie.

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GAGNEZ UN VOYAGE EN ITALIE POUR 2 PERSONNES! VA LEUR DE $ 7 0 0 0

12 JOURS / 10 NUITS - DÉPARTS DISPONIBLES ENTRE AVRIL ET OCTOBRE 2016

LE PRIX COMPREND:

LE PRIX NE COMPREND PAS:

Ⴉ Les Ⴉ Les vols directs Montréal - Rome - Montréal avec Air Transat

Ⴉ Taxes Ⴉ Taxes de séjour de 2€ à 6€ par jour, par personne

Ⴉ Transferts Ⴉ Transferts aller retour de l’aéroport à l’hôtel et vice-versa

Ⴉ Les Ⴉ Les boissons et repas non mentionnés dans le programme.

Ⴉ Transports Ⴉ Transports en autocar de tourisme climatisé lorsque requis

Ⴉ Les Ⴉ Les excursions facultatives ($).

Ⴉ Les Ⴉ Les services d’un guide accompagnateur selon le programme

Ⴉ Les Ⴉ Les pourboires aux guides locaux, chauffeurs, guide

Ⴉ 10 Ⴉ 10 nuits d’hébergement dan les villes suivantes:

accompagnateur et femmes de chambre

Ⴉ Rome Ⴉ Rome - Hotel Gioberti ღღღღ ou ღ ღ ღ ღ ou similaire (3 nuits)

Ⴉ Assurances Ⴉ Assurances voyage

Ⴉ Sienne Ⴉ Sienne - Hotel Garden ღ ღღღღ ou ღ ღ ღ ou similaire (1 nuit)

Ⴉ Prolongation Ⴉ Prolongation Prolongation du voyage

Ⴉ La Ⴉ La Spezia - NH La Spezia ღღღღ ou ღ ღ ღ ღ ou similaire (2 nuits) Ⴉ Sorrente Ⴉ Sorrente - Hotel Vesuvio ღ ღღღღ ou ღ ღ ღ ou similaire (2 nuits) Ⴉ Amalfi Ⴉ Amalfi - Hotel Excelsior ღღღღ ou ღ ღ ღ ღ ou similaire (2 nuits)

NON MONNAYABLE ET NON TRANSFÉRABLE

Ⴉ 20 Ⴉ 20 repas 11 petits déjeuners de style budget continental, 2 dîners et soupers Ⴉ Trois Ⴉ Trois (3) dégustations de vin en Toscane Ⴉ Visite Ⴉ Visite de Montepulciano, San Gimignano, Cinque Terre, Carrare, Montecarlo di Lucca, Naples, Pompéii, Capri et la route de la Côte Amalfitaine Ⴉ Les Ⴉ Les taxes d’aéroport, de sécurité et de carburant.

Pour plus d’informations veuillez communiquer avec la direction:

Télephone: 514-325-2020

VOUS DEVEZ DÉPENSER POUR 50$ D’ÉPICERIE POUR OBTENIR UN (1) COUPON DE PARTICIPATION!

TIRAGE LE 12 DÉCEMBRE 2015

BONNE CHANCE!

MTL OCT/NOV 19-38_Layout 1 2015-10-02 10:26 AM Page 34

ADVERTORIAL

Reaching Your

Target rget Montreal Firearms Recreational Center celebrates 10 years of excellence

By Joey Franco

A

nyone who walks into Frank Nardi’s office on 52nd avenue in Lachine can start to paint a vivid picture of who he is. His walls are adorned with photos and posters of his many passions.

First and foremost, he is a loving father of two: Teah (10), and Nicolas (7).

Also, he is a former soccer goaltender. “Goalies are born, they’re not made,” he says about his days playing for the Montreal Manic farm team when he was 21. His other great passion and his bread and butter for the past decade: firearms!

The 51-year-old is the owner, founder, and lifeline of the Montreal Firearms Recreational Center, or Centre Récréatif d’Armes à Feu de Montréal (CRAFM).

Nardi suggests I shoot a few rounds at the pistol bay before our interview, just to get a better feel for the sport. I graciously accept the offer to try a SIG Sauer P226 pistol with a 9mm chamber – a standard issue firearm for numerous law enforcement and military organizations worldwide. In Canada, this pistol is used by the RCMP, the Canadian Special Forces, as well as the Ontario Provincial Police.

The closest I have come to firing a live gun was with air rifles and pellet guns – so I was a novice and a tad nervous. The staff at CRAFM made the experience very comfortable and enjoyable. Above all, safety and personal comfort was a priority for my instructor, who was by my side during the whole session. All CRAFM employees hold a valid Possession & Acquisition License (PAL), and are Certified Range Officers accredited by La Fédération Québécoise de Tir (FQT).

The center opened its doors in November 2005, and its mission has always remained the same –providing a safe environment with quality products for CRAFM members, as well as law enforcement and security agencies. “It’s set up like a golf club,” explains the founder. The center has three main areas: the pro shop, the members area, and the shooting bays.

Nardi can trace back his infatuation with firearms to his childhood. Many of his family members were avid hunters. “I was introduced to firearms at a very young age, always, of course keeping safety in mind,” he says.

Nardi’s parents hail from Calabria. Although he grew up in the east end of Montreal, he spent many years traveling and working in Italy in the shipping business.

His first experience shooting a firearm was at 12-years-old when he fired his uncle’s shotgun. Within 3 seconds of pulling the trigger he was flat on his behind!

“From that minute on, that’s when I decided you really had to respect these things because they kick like a mule!”

From that initial bestowing of respect comes the sense of responsibility he holds today from running his business. “When I was given a license to own a firearm company... this came with a lot of responsibilities to my staff, to keep them safe, to my members, and I also have a responsibility to the regular everyday individual.”

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Safety and respect go hand-in-hand for Nardi and everyone at CRAFM. Nardi also points out that although firearms give their owners a sense of security -the law is very clear: firearms must be stored unloaded with a locking device in a locked secure case. All available safety accessories can be found at CRAFM. All members must take 2 mandatory safety courses: the club's safety course as well as Law 9 Practical & Theoretical aptitude exams. Any strange, bizarre or unusual behavior of any individual at the club is reported to the respective authorities, without exceptions.

The center’s pro shop features a wide selection of firearms, ammunition, and accessories. Reloading machines and an on site gunsmith are also available to meet your needs. “We’re basically a one-stop-shop,” says Nardi in reference to anyone who owns a firearm. Many top pistol and rifle brands are sold at the center including Tanfoglio, Beretta, and Benelli.

The pistol bay has twelve shooting stalls and is 25 meters in length. The rifle bay has 10 shooting stalls at a distance of 50 yards.

Nardi likes to focus his attention on the sporting and hobby side of the firearm business. He is involved as a coach and a sponsor for many top competitions across the nation. The owner proudly discloses that there are members of his club that are National Champions. “We have people that are ranked in the top 15, 20 in the world that are members here,” he states enthusiastically.

Membership is not limited to pro marksmen, or officers. CRAFM has an extremely wide variety of members ranging from Doctors, Lawyers, Engineers, Architects, professional athletes, artists, celebrities, construction workers, and CEO’s.

As for my experience at the range, I can truly say it was enjoyable and exhilarating. This is surely something I would suggest trying at least once in your life.

For more information, please visit www.crafm.com

• The Centre Récréatif d'Armes à Feu de Montréal opened its doors in November 2005.

• Today there are 14 full time employees at the establishment, including three women.

• CRAFM was initially operated

by Frank Nardi, two full time employees and a part time employee.

• On September 1st, CRAFM celebrated their tenth anniversary with special guest Jesse James attending the celebration.

Centre Récréatif d’Armes à Feu de Montréal

2206 52ieme Avenue Lachine, (Quebec) Canada H8T 2Y3 514.635.4867 info@crafm.com

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ADVERTORIAL

O Cartier Condominiums Luxury and Accessibility on the Waterfront A father and son partnership: Tony De Risi, Eng. & Danio De Risi, Jr. Eng.

T

here’s an old saying in real estate that only three things matter when you’re buying a property: location, location, and location. When it comes to a riverside area in Laval with quick access to downtown Montreal, the O Cartier Condominiums have the location requirement completely covered.

The O Cartier Condominiums are situated on the banks of the Rivière des Prairies in Laval, only steps away from the beautifully renovated Pont Viau. To the north, at only 250 meters away, is the conveniently located Cartier metro station, part of the orange line, which can take you to the core of downtown Montreal in 20 minutes. ‘’This luxury property blends the accessibility that one would find in a city, but with a comforting feeling one would expect from a beautiful lake side home.’’ says Tony De Risi Eng., O Cartier’s co-developer, and president of TDR Experts-Conseils & Associates Inc. O Cartier Condominiums is TDR Developments’ together with TDR Pont Viau and its team of professional investors'prestigious and unique residential project, which is scheduled for completion in early spring 2017. This boutique hotel style high-rise, with 145 condominiums, ranging from 900 sq. ft. to over 2,500 sq. ft., including 10 two-storey penthouses on the top two floors, boasts stunning water front views with the sun rise on its east-facing facade and the gorgeous sun set on its west side. The magnificent suites are designed to have bright open spaces, with floor-to-ceiling windows and immense patios, most of which are overlooking the beautiful Mount-Royal and downtown skyline from a distance. This beautiful conceptual design is from none other than renowned and award-winning architect Phillipe Lupien.

The trendy and popular open concept design which is incorporated in each condo at O Cartier is to a great extent focused around the kitchens. As an Scavolini to design and fabricate the kitchen and bathroom cabinetry. The beautiful cabinetry will be outfitted with Ceasarstone quartz countertops supplied from Montrealbased company Italbec and striking Italian designed plumbing fixtures from Aquabrass. ‘’Beautiful kitchens make all the difference’’ says De Risi Eng. The bathrooms are also designed with comfort in mind, having heated ceramic floors and glass enclosed showers equipped with an Aqua Massage rainfall system. At the very top of the building, the spectacular two –floor penthouses, which boast living areas on the fifteenth floor while the bedrooms are located on the sixteenth, include beautiful private terraces, 12-foot ceilings on the main floor, a fireplace, and even larger kitchens, all completely furnished with integrated high-end Miele appliances.

O Cartier’s distinction continues to the common areas of the building as well. Features include a heated saltwater pool surrounded by sliding glass windows overlooking an expansive outdoor terrace, and a lobby/entry way which will have 22 ft. high ceilings and include 24/7 reception service. Among these features, O Cartier Condominiums will also provide available indoor parking with power outlets for electric vehicles, two eleDanio De Risi jr. Eng. / Alex Grabowski Eng. and Partner / Yong Diao Eng. / Rita Ianni Administration director / Sophal Rin Senior Technician / Mamadou Sarr Technician / Tony De Risi Eng. and President vators; one of which offers panoramic views, a fitness room outfitted with state-of-the-art equipment and an available condominium fully furnished for guests which can be reserved upon request. enthusiast for great cuisine, it is no surprise then that Tony De Risi Eng. wantO Cartier’s design isn’t only beautiful on the outside. On some sections of ed to deliver a great kitchen in every suite. ‘’We really want to design beautiful, the building’s exterior, solar panels will be installed in order to substantially functional and modern cooking spaces, since it’s the area I believe is most used reduce electrical consumption needed to heat the common areas of the and enjoyed in a home’’ he explains. Keeping this as an important design building. To continue further, the roof is equipped with an eco-friendly feature for O Cartier Condominiums, he called the renowned Italian firm drainage system that recuperates rain water and delivers it to the river in front,

‘’My team is my success’’ Tony De Risi Eng. states proudly. He remembers the words that his godfather Giuseppe Di Battista told him when he started his career, “Your success is based on the people that surround you.”

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ADVERTORIAL reducing the impact on the city’s water lines. To add space and functionality, the multi central water boilers located in the garage areas will eliminate the need to install individual hot water tanks in each condo. All condos will also be equipped with an individually controlled central air-conditioning system.

Tony De Risi Eng., a graduate of Concordia University’s civil engineering program who came to Montreal from Nola (Naples), Italy with his family in 1967, founded TDR Conseils-Experts & Associates Inc. in 1984, after acquiring extensive experience at firms such as Beaver, Cook & Leitch and at Abbott Laboratories. Specializing in structural and civil engineering, Tony De Risi Eng., with Alex Grabowski Eng. who became partner in 1998 and added great value to the firm have worked with many known developers like Samcon, Rodimax, Melatti and Carbocan to name only a few, and on various other residential, commercial, industrial and institutional projects over the years, most

notable of which are the restoration of Bordeaux Prison’s B Wing, and the expansion of Santa Cabrini Hospital’s emergency wing.

Another addition to the TDR firm is Danio De Risi, Jr. Eng., Tony De Risi Eng.’s son. He is also an engineering graduate from Concordia University who joined the firm in January 2015, after working on site on one of his father’s recent residential project Via Dante Condominiums, in Little Italy. ‘’I am very honoured and privileged that my son decided to follow my path and join my professional team. I am very proud of all his achievements’’ says Tony De Risi, Eng. ‘’The conveniently yet beautiful location of the O Cartier Condominiums, combined with the building’s exceptional features and finishes, put these suites far above the competition in the Montreal/Laval area’’ Tony De Risi, Eng. said. ‘’There simply is nothing else like it on the market’’

O CARTIER CONDOMINIUM FEATURES

SERVICES

• Large terraces and/or balconies with breath-taking views overlooking Montreal and the river

• Lobby with reception service and security

• Up to (9) feet high ceilings for condo units and up to (12) feetceilings for Penthouses

• Heated pool and ultra-modern gym area

• Engineered wood flooring and ceramic tiling • Italian imported and custom designed kitchen and vanity cabinetry by SCAVOLINI • Quartz or granite counter tops in both kitchens and bathrooms • 145 condominiums, ranging from 900 sq. ft. to over 2,500 sq. ft., including 10 two-storey penthouses • Price range from 269,000$ to 1M$ plus taxes

• Furnished condo available for guests • Private laundry services

O Cartier Condominiums

• Green space with waterfront-bicycle path

Sales Office, 9 Des Prairies Laval (QC), H7G 1A1 www.ocartier.ca Tel. 514.641.1515 Email. info@ocartier.ca

• Car wash service on site • (3) minutes walking distance to Cartier Metro station • Individual lockers and bicycle racks • Gas lines for cooking stoves and fireplace available for Penthouses

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FASHION

The Fine

Line

1.

2.

Set the stakes for the season

By Alessia Sara Domanico

3.

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4.

If

everyday Italian fashion has taught me anything, it’s that there’s a major double standard on the streets of the country’s metropolitan hubs. On the catwalk, it’s all bold and sass, while in reality you would be gawked at if you tried to pull off what Donatella Versace is spinning. Learning how to walk that fine line between demure and eccentric is an art that can only be perfected by an outsider through close examination. But not all of us can while away the hours tucking into a cappuccino and brioche in a cozy little piazza staring down passersby. So, we’ve taken a cue from the season’s trends to list a few mainstays that you’ll need to make a subtle impact with your fall wardrobe, without the overkill.

First lesson: neutrals are your friend. Use brown, beige, charcoal, and grey hues in blazers, cardigans, skirts, trousers, and especially shoes.

They will layer your look perfectly and flatter a Mediterranean skin tone. For the ladies, take a cue from Max Mara’s cardigans and Salvatore Ferragamo’s high-waisted skirts. Yes, high waists are back again, so tuck in! Gents, browse your high street purveyors for chocolate-coloured suede or leather jackets à la John Varvatos or tan trenches as seen at Costume National. Pair these overcoats with total black looks and you can’t go wrong.

5.

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FASHION

6.

7.

Having said this, don’t get scared away by a bit of colour. Now that you have your neutral base you can add ONE, ok maybe two, more chromatic items into the mix.

Céline snuck in a long crimson red leather skirt at its fall show that looked divine peeking out from under a cream coat.

Lacoste proposed a lush green men’s winter coat – worn over a total grey outfit, of course. Louis Vuitton solved the issue with two-tone windbreakers, having a darker colour offset the pop of bright cornflower blue or mustard.

Prints are also on the table, just take care to choose one that suits the rest of your outfit and try to wear it in different contexts so you don’t tire of the piece quickly. Plaid is very big this season, but if you want to follow the low-profile Italian way, then steer clear of head-to-toe plaid like the Brits have been trying to pull off season after season. Men, you can opt for a classic check shirt worn with a solid cardigan, and ladies, grab a scarf, poncho or wrap, something that doesn’t have to stay on all day and enhances an outfit when incorporated. Take these cues on playing it fashionably safe, but remember you can still have (some) fun!

9.

12.

10.

L E G E N D

8.

11.

1. FENDI 2. BURBERRY 3. JOHN VARVATOS 4. MAX MARA 5. COSTUME NATIONAL 6. FRATELLI ROSSETTI 7. MAX MARA 8. LACOSTE 9. LOUIS VUITTON 10. SALVATORE-FERRAGAMO 11. BOTTEGA VENETA 12. TOD'S GOMMINO

PANORAMITALIA.COM

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LIVING ITALIAN STYLE

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

Mike Niro Occupation: Owner @ Bar Loïc & Turbo Haüs / Taxman / drummer Age: 29 Generation: Third Dad’s side from: Baranello, Campobasso Mom from: Montreal Speaks: English, French, broken Campobassan’ Raised in: Vaudreuil Clothes: To Boot New York shoes, Nudie jeans, Ben Sherman shirt, Filippa K vest.

Favourite boutique: Tiger of Sweden Fashion idol: David Bowie Passion: Drumming Thing about you that would surprise most people: I’m a tax accountant Pet peeve: Entitled people Favourite restaurant: Nora Gray Favourite dish: My nonna's cavatelli Your best dish: Meatballs Best panino in Montreal: Campanelli deluxe meatball Favourite aperitivo: Scotch Preferred drinking establishment: Bar Loïc Favourite Italian saying: chooch 40

PANORAMITALIA.COM

You know you are ItalianCanadian if: You’re always yelling at people.

Musical preference: Heavy, aggressive music Italian soccer team: The blue one Sexiest Italian: Linda Evangelista Best way to feel Italian in Montreal: Sweep your driveway How long have you been reading Panoram?

Since before I could read.

What you like most about Panoram: Adam Zara Most common name in your family: Zio Best memory growing up Italian-Canadian: The shattered remains of wooden spoons.

Carmelina Imola Nickname: Connor Occupation: Fine Arts Student/Waitress at Loic/Rookie at Liverpool House Age: 25 Generation: Second Dad from: Ripi, Frosinone (Lazio) Mom from: Hull, Quebec Speaks: English, French, terrible Italian (Ciociaro) Raised in: South Shore Clothes: Sandro jeans, Clarks boots and vintage silk top.

Favorite boutique: Want Fashion idol: Siouxsie Siouxsie Favourite restaurant: Liverpool House/Nora Gray Favourite dish: My Zia Elia’s brodo, my Zia Ida’s gnocchi.

Best panino in Montreal: Olive and Gourmando Favourite aperitivo: Grappa Marolo Preferred drinking establishment: Loïc Favourite Italian saying: “Mannaggia la miseria” You know you are ItalianCanadian if: You know who’s painted on the ceiling of Madonna della Difesa.

Italian soccer team: AS Roma

Sexiest Italian: Francesco Totti, 10 years ago. Italo Calvino’s words.

How long have you been reading Panoram? I don’t remember a time when there wasn’t a Panoram in any of my Zia’s homes to leaf through.

What you like most about Panoram: It’s an iconic representation of italo-canadese culture in Montreal; it romanticizes the whole thing for me.

Best memory growing up Italian-Canadian: Getting a quick slap for eating the entire basil plant in Zia Elia’s garden and her brodo with pastina when I was a little girl, or helping my cousin Tony do the coffee runs at Caffè Italia on Christmas day.

MTL OCT/NOV 39-52_Layout 1 2015-09-30 2:08 PM Page 41

Photography by Vincenzo D’Alto

Makeup by: Jennifer Low

Location: Bar Loïc & Turbo Haüs

LIVING ITALIAN STYLE

Kristina Lamarre

Joey Di Venosa Occupation: Painter/Plasterer/Home restoration specialist Age: 35 Generation: Second Dad from: Carbonara Di Bari, Puglia Mom from: Cattolica Eraclea, Agrigento Speaks: English, Italian, French and I know some basic German Raised in: All over Montreal

Nickname: Tiny Occupation: Student in Archival & Library Science Age: 28 Generation: Third Mom and dad’s side from: Ascoli Piceno, Le Marche Speaks: English, French and Italian Raised in: NDG

Clothes: Salt shirt, Hedersleben band shirt, old Levi's, Vans SK8 Hi. Passion: Music Goal in life: To never become jaded.

Thing about you that would surprise most people: If they saw a pic of me with hair Pet peeve: The reluctance of any local Montrealer to be fluent in Franglais.

Favourite restaurant: Current favourite is Satay Brothers Favourite dish: Mee Goreng Your best dish: My sausage & rapini with orrechiete Best pizza in Montreal: Gema and Bottega

Clothes: Aritzia top, Acne Studios jeans Favourite boutique: WANT, Aritzia Fashion idol: Emmanuel Alt Goal in life: To travel to every continent.

Favourite restaurant: Le Serpent Favourite dish: My nonna’s lasagna and stuffed olives Your best dish: Minestrone Best pizza in Montreal: Gema Best caffè in Montreal: Social Club on St-Viateur Best panino in Montreal: Porchetta panino from Boucherie Tranzo Favourite aperitivo: Campari soda Preferred drinking establishment: Bar Loïc

Best caffè in Montreal: San Simeon and Campanelli Favourite aperitivo: The classic wine and 7 Up Preferred drinking establishment: Loïc and Barfly Favourite Italian saying: “Mangiacake” You know you are ItalianCanadian if: You start and/or end most sentences with “Me”.

What you like most about Panoram: Recipes Musical preference: The list is miles long... Right now I'm loving an old band Os Mutantes and a new band Beat Cops.

Favourite Italian song: The Tarantella Best memory growing up Italian-Canadian: The Consolata

Favourite Italian saying: “Cane che abbaia non morde” You know you are ItalianCanadian if: You were the only kid at the lunch table with a prosciutto panino and an S cookie.

Favourite Italian town: San Gemini (Umbria) Musical preference: At the moment, I can't stop listening to Beat Cops.

Favourite Italian song: Rita Pavone’s Viva la pappa col pomodoro – it’s hilarious.

What you like most about Panoram: I loved the interview with John Zeppetelli from last issue!

Best memory growing up Italian-Canadian: Going to the Italian feast in NDG PANORAMITALIA.COM

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MODENA

Modena

Le trésor caché de la Via Emilia Tesoro nascosto della Via Emilia

By Alessandro Mossini Translated by Antonio D’Alfonso

La

ville de Modène est l’un des attraits principaux de la Plaine du Pô.

Située près du centre de la région d’Émilie-Romagne et à 40 kilomètres de Bologne, elle est entourée de deux fleuves : La Secchia et le Panaro.

Au 16e siècle, Modène servait de capitale au Ducato degli Estensi. En 1997, la zone qui comprend la cathédrale de Modène, la Torre Ghirlandina et la Piazza Grande, a été déclarée site du patrimoine mondial de l’UNESCO. Modène porte en son sein deux mille ans d’histoire et de culture accessibles aux touristes.

Dans la tour Ghirlandina, on peut admirer l’exposition d’une copie authentique de La Secchio Rapita (1622). Écrit par Alessandro Tassoni, ce poème épique est devenu le symbole par excellence de la rivalité entre Modène et sa ville voisine, Bologne. Il ramène le lecteur à la guerre de 1325, lorsque les habitants de Modène prirent d’assaut Bologne et arrachèrent d’un puits public un seau, sur la via San Felice, que les Modenesi gardèrent en gage de leur invasion.

Le Duomo et sa Piazza (rebaptisée plus tard Piazza Grande) furent fondés il y a presque mille ans. La première pierre du Duomo fût posée en 1099 et la Piazza, datant du 12e siècle, est encore aujourd’hui le cœur de Modène. Devant la Piazza se trouve le portail du Palazzo Comunale. Le Duomo, l’un des bâtiments le plus élégant de l’Europe Romanesque, exhibe le génie architectural de Lanfranco (1099-1110). On doit ses sculptures à Wiligelmo, mieux connu sous le nom de Gugliemo da Modena (1099-1120); on retrouve gravé sur le relief de la façade du Palazzo ses représentations de scènes religieuses inspirées de la Genèse.

S’ajoute à cet impressionnant trio de patrimoine historique reconnu par l’UNESCO, l’essentiel Palazzo Ducale (le palais Ducal), désormais consacré aux quartiers généraux de l’Accademia Militare dell’Esercito (Académie militaire) qui abrite la cour d’Estense qui se transféra de Ferrara à Modène en 1598.

Autre incontournable, le Palazzo dei Musei au Largo Porta Sant’Agostino est considéré comme le centre de la vie culturelle de Modène. En y pénétrant, on découvre les Musei Civici, la galerie Estense (qui renferme entre autres les œuvres des grands Guercino, Tintoretto et Guido Reni), ainsi que la biblio42

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città di Modena è una delle grandi protagoniste della Pianura Padana: posta praticamente al centro del territorio della Regione Emilia Romagna, è circondata – ma non attraversata – dai due fiumi Secchia e Panaro e dista poco più di quaranta chilometri dal vicino capoluogo Bologna.

Dal ruolo di capitale del Ducato degli Este nel 16° secolo al riconoscimento del 1997, quando l’Unesco ha proclamato Patrimonio Mondiale dell’Umanità il complesso che nel giro di pochi metri riunisce la torre della Ghirlandina, il Duomo e Piazza Grande: Modena racchiude in sé oltre due millenni di storia e di cultura che ora si mostrano orgogliosi ai suoi turisti.

All’interno della torre civica della Ghirlandina fa bella mostra di sé una copia della Secchia Rapita, il simbolo per eccellenza della rivalità tra Modena e la vicina Bologna risalente addirittura ad una guerra tra le due città del 1325, quando un gruppo di modenesi si spinse fin dentro le mura di Bologna e strappò da un pubblico pozzo di via San Felice una comune secchia di legno come ricordo dell’impresa. Il gesto fu poi ricordato anche in un 'poema eroicomico' del 17 secolo, intitolato appunto “La secchia rapita”, del patrizio modenese Alessandro Tassoni.

Il Duomo e la sua Piazza, poi rinominata Piazza Grande, affondano le loro radici quasi un millennio fa: la prima pietra del Duomo fu posata nel 1099 e la Piazza, nata nel 12° secolo, è diventata presto il cuore pulsante della città di Modena al punto che su di essa si affaccia anche il portico del Palazzo Comunale. Il Duomo, uno dei più eleganti del romanico europeo, mette in risalto l’architettura di Lanfranco mentre le sculture di Wiligelmo – noto anche come Guglielmo da Modena – rappresentano messaggi simbolici di fede, come i rilievi di “Storie della Genesi” presenti sulla facciata.

A questo terzetto di storiche attrazioni premiato dall’Unesco va aggiunto anche il Palazzo Ducale, ora sede dell’Accademia Militare dell’Esercito, che ospitò la corte Estense che nel 1598 si trasferì da Ferrara proprio nella città di Modena.

Un’altra meta irrinunciabile è il Palazzo dei Musei di Largo Porta Sant’Agostino, che può essere considerato il polo della cultura di Modena: al suo interno ci sono i Musei Civici, la Galleria Estense che contiene capolavori – tra

La

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MODENA thèque Estense où les amoureux des livres découvriront la Bibbia di Borso d’Este, des manuscrits imprimés et illuminés, ainsi qu’une multitude de textes illustrés.

Modène possède plusieurs musées et églises qui hébergent en leurs murs des tableaux et des sculptures de maîtres. La plus ancienne de ces églises est le cœur de l’activité de Modène, Santa Maria della Pomposa, située sur une petite place intime du même nom. On retrouve plusieurs exemples d’œuvres baroques dans les églises San Biago, Sant’Agostino (aussi appelée Panthéon des Estensi, à côté du Palazzo dei Musei), et San Vincenzo et son cimetière imposant. Le complexe San Pietro vaut également le détour. Les touristes pourront y apprécier la beauté de l’abbaye et les nombreuses œuvres d’art qui s’y trouvent, particulièrement les sculptures de l’auteur local Antonio Begarelli (connu comme Begarino). Le monastère des Bénédictins ouvre également ses portes aux visiteurs qui sont intéressés par ses incroyables cloîtres et son échoppe d’apothicaire

gli altri – del Guercino, del Tintoretto e di Guido Reni, e la Biblioteca Estense che conserva la preziosa Bibbia di Borso d’Este oltre a stampe, codici miniati e antichi testi illustrati.

Modena offre interessanti musei, ma anche diverse chiese, piene di capolavori: la più antica è Santa Maria della Pomposa nella omonima piazzetta cuore della movida modenese, mentre ottimi esempi di arte barocca vengono dalla chiesa di San Biagio, da quella di Sant'Agostino (di fianco a Palazzo dei Musei) detta Pantheon degli Estensi, fino a quella di San Vincenzo, dove ci sono le tombe estensi. Merita un passaggio anche il complesso di San Pietro nell’omonima via, dove si trovano un'abbazia ricca di opere d'arte come quelle dello scultore locale Antonio Begarelli, detto il Begarino, e un monastero di benedettini che apre al pubblico i suoi suggestivi chiostri, vi è inoltre l’antica spezieria dove si possono acquistare i prodotti realizzati secondo le tradizionali ricette dei monaci.

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MODENA

“

du moyen-âge où les épices sont encore préparées selon les recettes anciennes des moines. À Modène, l’histoire est partout. On la respire jusqu’aux cités avoisinantes.

Le Circuito dei 17 Castelli (le circuit des 17 châteaux de Modène) est un parcours qui inclut la visite de plusieurs hameaux de la province. L’itinéraire commence par le Castello dei Pico a Mirandola (entièrement dédié au génie de Giovanni Pico della Mirandola, un érudit et philosophe qui faisait partie de la cour de Lorenzo il Magnifico à Florence et a été le premier à adhérer à la thèse de la liberté humaine), puis il y a le Rocca Estense de San Felice, sur le Panaro.

On passe par le Palazzo dei Pio a Carpi, le Castelli di Formigine et Spilamberto, Rocca di Vignola, le château Levizzano di Castelvetro, et enfin Rocca di Montese et le Castello di Sestola dans les Apennins.

Parce que l’on aperçoit Modène de tous les sommets des montagnes des environs, la ville contraste fortement avec les cités voisines. Le paysage est à couper le souffle. La région est également un endroit de prédilection pour les sportifs et les amateurs d’excursion. Deux des plus grands skieurs de l’Italie ont grandi au pied des Apennins (à Modène, et non dans les Alpes) : Zeno Colò et Alberto Tomba, médaillés à Calgary aux Jeux olympiques d’hiver de 1988.

Sestola et le Monte Cimone, bien connus pour leurs centres de ski, attirent les amateurs de sport de partout au pays d’octobre à mars. On y retrouve aussi l’un des plus grands parcs cyclables d’Europe avec 70 kilomètres de pistes et de sentiers qui mènent à l’époustouflant panorama du Lac Ninfa.

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“

Modena racchiude in sé oltre due millenni di storia e di cultura che ora si mostrano orgogliosi ai suoi turisti.

“

“

Modène porte en son sein deux mille ans d’histoire et de culture accessibles aux touristes.

Si respira storia, in questo territorio e anche nei tanti paesi del comprensorio: è il caso del Circuito dei 17 castelli di Modena, una sorta di mappa che abbraccia quasi tutti i paesi limitrofi della provincia. Si parte dal Castello dei Pico a Mirandola – dove tutto ruota attorno al genio di Giovanni Pico della Mirandola, studioso e filosofo che per primo elaborò l’idea dell’uomo come essere libero alla corte di Lorenzo il Magnifico a Firenze – per arrivare alla Rocca Estense di San Felice sul Panaro, passando per il Palazzo dei Pio a Carpi, i Castelli di Formigine e Spilamberto, la Rocca di Vignola, il Castello Levizzano di Castelvetro e spingendosi fino alla Rocca di Montese e al Castello di Sestola nella zona dell’Appennino modenese.

Già, perché Modena si vede bene dall’alto dalle sue montagne contraddistinte da borghi caratteristici: paesaggi che tolgono il fiato e che al tempo stesso assicurano anche una grande offerta per i patiti di escursioni e di sport.

Stranamente, due dei più grandi campioni di sci italiani sono cresciuti qui, nell'Appennino modense, piuttosto che sulle Alpi: Zeno colò e Alberto Tomba, protagonista assoluto delle Olimpiadi di Calgary. Parliamo di Sestola e del comprensorio del Monte Cimone, affermato polo sciistico che in particolare dal mese di ottobre fino a quello di marzo attrae appassionati da tutta Italia e al tempo stesso è la sede di uno dei Bike Park più grandi d’Europa con 70 chilometri di piste che arrivano fino all’incantevole scenario naturale del lago della Ninfa.

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MODENA

Museo Casa Enzo Ferrari

From the Motor Valley to Pavarotti Donne e motori, gioie e dolori

By Alessandro Mossini Translated by Antonio D’Alfonso

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ot only does Modena offer history, beautiful landscapes, great food and mouth-watering flavours, but the city and its suburbs are also the heart of what’s come to be known as Motor Valley. The Emilia-Romagna region has been overcome by an extraordinary passion for motorcars, which has turned into the basis of the motor industry and made it home to masterful champions of two- and four-wheelers. But that’s not all.

When people think of Modena and motorcars, what inevitably comes to mind is Maranello, capital of the Ferrari car. With the passing of time, this area has become the star of international sportsmanship with its racing car chassis. Fifteen worldwide, award-winning drivers and sixteen transnational prizes for car builders have garnered Ferrari (which since 2014 has been headed by Italian-Canadian Sergio Marchionne, also the CEO of FiatChrysler) the most championships in Formula One. Red represents the colour of the avant-garde company widely known for its dream cars. These days any tourist who travels to the area can sit behind the wheel of a Ferrari thanks to PushStart (www.pushstart.it), an organization that lets thrill-seekers test drive a high-powered Ferrari on the renowned raceways of Maranello, accompanied by an experienced driver fluent in various languages (English, French, Spanish). A good time is guaranteed for all those interested in this unique experience.

The influence of Ferrari is so far-reaching that it has even inspired a museum: The Ferrari Museum in Maranello, situated only 300 metres from the Ferrari factory, which attracts more than 200,000 visitors per year. At the museum, one finds not only cars but also trophies, photographs, and historical merchandise relating to the automotive industry. One can also relish an introduction to technological innovations that began in sports car, but made their way into everyday vehicles.

The House Museum of Enzo Ferrari in Modena, better known by its acronym M.E.F, was an undertaking that cost 18 million Euros. It is devoted to the life and works of founder Enzo Ferrari and was inaugurated on March 10, 2012.

With the prancing horse as its symbol, Ferrari is without question the leader of the automotive industry in Modena. It would, however, be a mistake to consider it the only star in the city. Modena is also the general headquarters of the Maserati. Alfieri Maserati, known to be a daredevil driver, established the Trident Company in Bologna in 1914. After celebrating its 100th anniversary, the Maserati company has commemorated its achievements by inventing a concept car named after its creator, “Alfieri.” After having spent a brief period with the Ferrari family, Maserati is now part of the Fiat Group.

Between Modena and Bologna is Sant’Agata Bolognese, which contains another shining star in the Motor Valley: lamborghini. The carmaker, whose famous logo is a charging bull, was founded in 1963 by Ferruccio Lamborghini.

Lamborghini has been part of the Audi Group since 1988. In recent years, it has undergone a revival thanks to its CEO, Stephan Winklemann. Links to Santa’Agata Bologna are stronger than ever, as is visible with the debut of the 46

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on solo storia e splendidi paesaggi, non solo buon cibo e sapori deliziosi: la città di Modena e il territorio circostante sono il cuore di quella ormai comunemente chiamata come Motor Valley. Tutta la regione Emilia-Romagna è attraversata da una straordinaria passione per il mondo dei motori che l’ha resa la casa di industrie motoristiche, grandi campioni delle due e delle quattro ruote e non solo. Non per niente il famoso detto “Donne e motori, gioie e dolori”, pare sia nato proprio qui, tra Modena e la Romagna. Tra la Ferrari e Valentino Rossi, insomma.

In generale, se dici Modena e motori, pensi alla vicina Maranello, casa della Ferrari: nacque tutto nel 1947 dal genio di Enzo Ferrari e negli anni è diventata una star dell’automobilismo sportivo mondiale con le sue vetture sportive da corsa. Quindici titoli mondiali piloti e sedici titoli mondiali costruttori hanno reso la Ferrari – dal 2014 guidata dall'italocanadese Sergio Marchionne, già a.d. di Fiat Chrysler Automobiles – la casa più titolata nel campionato del mondo di Formula Uno. Il rosso è il colore largamente dominante di un’azienda all’avanguardia e nota in tutto il mondo per le sue vetture da sogno: un sogno che ora, però, anche i turisti possono cullare, mettendosi al volante di una Ferrari. L’occasione la fornisce PushStart (www.pushstart.it), azienda di test drive che permette a chiunque di guidare un bolide Ferrari lungo le strade storiche di Maranello al fianco di driver esperti che parlano numerose lingue straniere – inglese, francese e spagnolo in particolare – per poter accontentare tutti e far vivere al meglio questa particolare esperienza.

Lo spettacolo delle Ferrari è diventato materiale da museo: è l’esempio del Museo Ferrari di Maranello, che si trova a circa 300 metri dagli stabilimenti Ferrari e richiama quasi 200.000 visitatori ogni anno. Al suo interno non ci sono solo automobili, ma anche premi, fotografie ed altri oggetti storici relativi alla storia dell’automobilismo italiano, oltre ad una introduzione alle innovazioni tecnologiche che sono il passaggio tra le vetture da corsa e i modelli da strada.

Impossibile non fare una visita anche ad un altro museo dedicato al cavallino rampante: il Museo Casa Enzo Ferrari di Modena, noto anche con l’acronimo MEF, un progetto costato 18 milioni di euro. E’ uno spazio dedicato alla vita e al lavoro del fondatore Enzo Ferrari ed è stato inaugurato il 10 marzo 2012 per opera della Fondazione casa di Enzo Ferrari-Museo, ideatrice del progetto: dal febbraio 2014 è passato sotto la gestione diretta della casa di Maranello, che l'ha abbinato allo suo storico Museo Ferrari.

La Ferrari con il suo simbolo del cavallino rampante è l’indubbia regina dei motori di Modena, ma guai a considerarla l’unica star: a Modena ha sede anche il quartier generale della Maserati, l’azienda del “Tridente” nata a Bologna nel 1914 per volere di Alfieri Maserati che fu anche un pilota agonistico. Reduce dai grandi festeggiamenti per il centenario, la Maserati ha celebrato questo traguardo con una concept car denominata proprio “Alfieri” e dal 1993 fa parte del gruppo Fiat, con una breve parentesi all’interno della famiglia Ferrari.

Andando in territorio di confine tra Modena e Bologna, a Sant’Agata Bolognese, c’è un’altra stella della Motor Valley, la Lamborghini: fondata nel 1963 da

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MODENA new SUV, the Lamborghini Urus, produced in its original plant in Italy.

Fans of historical vehicles can view some of the most famous and admired Maserati models thanks to the Umberto Panini Motor Collection Museum.

Its collection of 19 cars provides a glimpse into the history of automobiles produced in this region.

Born in 1930, Umberto Panini is the penultimate son in a family of eight sons, itself a world-class institution for figurines. This significant family enterprise owns The Figurine Museum, located on Corso Canalgrande, a special space which offers quality and quantity statuettes where one can find the much revered collection of “soccer players,” as well as figurines representing Hollywood stars, rare animals, and other subjects.

Beyond motorcars and figurines, Modena is also home to the art of the Bel Canto, since it is intrinsically connected to tenor singer Luciano Pavarotti (who passed away in 2007). For Expo 2015, the Luciano Pavarotti Estate has opened the doors to the Pavarotti home, which has been transformed into a House Museum where visitors can appreciate Pavarotti, the man and artist.

Open every day, the museum is situated on Stradello Nava.

Since May, tourists to Expo 2015 have been lining up to visit the “Discover Ferrari & Pavarotti Land,” which runs until October 21. It offers a glimpse at Modena and the areas surrounding the city, and encompasses the viewing of motorcars and items of Pavarotti’s life and a tasting of foods and unforgettable spices that have helped define this region’s beauty.

For those whose hearts are less inclined to listening to classical music but instead enjoy rock, it is worth travelling down to the foot of the Apennines, and more specifically to a place called Zocca, in the Verrucchia district, on Via delle Divisione Tridentina. This is the home of Vasco Rossi, a rock icon whose following of loyal and passionate fans spans four generations of Italian music lovers. His house is easily identifiable. All around the building there are hundreds of metres of graffiti in every hue drawn by fans, reproducing the lyrics from Vasco Rossi’s repertoire. Men and women come from all over Italy and elsewhere as a sort of pilgrimage to this child of Modena who has become a success throughout Europe.

So whether it’s high-powered thrills or iconic musicians that tourists seek, they can find it in Modena.

Ferruccio Lamborghini, ha come simbolo un toro alla carica e dal 1998 è entrata a far parte del gruppo Audi. Di recente Lamborghini sta vivendo una nuova rinascita sotto l’opera del presidente e amministratore delegato Stephan Winkelmann: il legame con Sant’Agata Bolognese è sempre più forte e lo dimostra il fatto che il nuovo Suv, Lamborghini Urus, sarà prodotto proprio nello stabilimento italiano.

E a proposito delle eccellenze motoristiche modenesi non si può non citare la “Collezione Umberto Panini-Motor Museum,” che regala agli appassionati di auto storiche la possibilità di vedere alcuni tra i più noti ed ammirati modelli di Maserati: diciannove vetture che vi faranno davvero brillare gli occhi, e fare un tuffo nella storia del motorismo di queste zone.

Umberto Panini, classe 1930, era il penultimo degli otto fratelli della famiglia Panini, una vera e propria istituzione nel mondo delle figurine: la grande avventura imprenditoriale della famiglia è testimoniata dal Museo della Figurina di corso Canalgrande. Un luogo unico anche per quantità e qualità delle figurine che si possono trovare, dalle celeberrime collezioni “Calciatori” a quelle che raffigurano star di Hollywood, animali insoliti o altri protagonisti.

Motori, figurine, ma anche l’arte del bel canto, perché il nome di Modena è legato indissolubilmente a quello del tenore Luciano Pavarotti, scomparso nel 2007. In occasione di Expo 2015, la Fondazione Luciano Pavarotti ha straordinariamente aperto le porte di Casa Pavarotti, trasformata in Casa Museo grazie all’allestimento di un percorso che permette a tutti di conoscere l’uomo e l’artista Pavarotti: il museo si trova in Stradello Nava ed è aperto tutti i giorni.

Il grande tenore insieme alla Ferrari è stato protagonista di un progetto turistico che ha esaurito la sua prima fase il 31 ottobre, dal titolo “Discover Ferrari & Pavarotti Land”, un tour della zona di Modena e dintorni che abbraccia i motori, la vita di Pavarotti e la filiera del cibo e del gusto mostrando ogni bellezza di questo territorio.

Per chi invece ha un’anima un po’ meno classica e un po’ più rock vale la pena spingersi fino all’Appennino e più precisamente a Zocca, nella frazione di Verrucchia, in via delle Divisione Tridentina: è casa di Vasco Rossi, rocker che ha coinvolto e appassionato almeno quattro generazioni di italiani. Abitazione facilmente identificabile dato che per centinaia di metri prima e dopo la casa si trovano scritte colorate con le frasi delle canzoni di Vasco Rossi lasciate dal suo pubblico venuto in una sorta di pellegrinaggio da ogni parte d’Italia e dall’estero.

Un figlio del territorio modenese che ha avuto successo in tutta Europa.

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MODENA

A Voyage to the Heart of the Best Italian Foods Viaggio nel cuore del miglior 'food' italiano

By Alessandro Mossini Translated by Antonio D’Alfonso

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ne of the main attractions of Modena and its surroundings is without a doubt its food industry. Produce and savory dishes have turned this part of the country into the capital region of Italian gusto, where eating well and drinking well is the rule.

Tourists can do little else than lose themselves in this world of delicacies; they will be swept away by the unique and intense tastes of the region. It is primarily in Emilia-Romagna that food becomes genuinely aromatic. As proof of this, one need only consider that Modena is said to be the major food centre in Europe and the world.

It is here that we find DOP and IGP designated products. There are nineteen in all: ten by DOP (Demoninazione di Origine Protetta / Controlled Designation of Origin) and nine by IGP (Indicazione Georgrafica Protetta / Protected Geographical Indication). Such control indicates the excellence expected from food production in the area.

Ermi Bagni, CEO of Piacere Modena, a subsidiary of Palatipico Srl, assures its clients gourmet quality in Modena and neighbouring towns. All the food syndicates adhere to the provincial DOP and IGP guardianship. “Whenever a person sits at a table to eat in Modena, they are automatically embraced by food products with origins that date back in time,” explains Bagni. “Workmanship and collective determination have enabled tradition to prolong itself into modern society. Such dedication alone will fill any person sitting in a restaurant with awe.”

One example of this is Modena’s balsamic vinegar. This regional product distributed across the planet comes in two forms: Modena’s traditional balsamic vinegar designated by DOP – its purity immediately recognizable on one’s palate – and Modena’s balsamic vinegar carrying the IGP logo, which is used as a condiment in the preparation of specific recipes.

Moving from vinegar to wine, Modena is the land of Lambrusco. This Italian wine is the most widely distributed (along with Prosecco). Bagni, who also serves as the director of the consortium of winemaking in Emilia in addition to his role as director of Marchio Storico Lambruschi Modenesi, explains: “There exist four kinds of Lambrusco DOP wines: Castelvetro, Sorbara, Salamino di Santa Croce, and Modena (this last one being different from the other three not so much by its grape variety as by its special blend of Lambrusco grapes, cultivated only in Modena.)”

To accompany a glass of Lambrusco wine, one obviously needs quality food, starting with a cheese that is beloved and exported all over the world such as Parmigiano Reggiano. Milk, rennet, salt, and the necessary waiting time to mature: these are the essential ingredients that constitute this first-class cheese, produced not only near Parma and Reggio Emilia, but all over the territory around Modena.

Modena and surrounding towns are especially known for their various assortments of delicious cold meats, typical by-products of pork. A fine example of the artistry of such meats is the Prosciutto of Modena. Its production is limited to the sloping hills that give way to the Panaro River (with a few exceptions permitted across to Bologna and Reggio Emilia). There are between 80,00 to 100,000 pieces prepared every year. Compare this amount to the 10 million hams provided by Parma.

There are a number of ways to serve Prosciutto and other mouth-watering cold meats from the region. These specialties can be presented with tigelle (fried 48

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na delle principali attrattive di Modena e della sua provincia è senza dubbio la filiera agroalimentare e del cibo: prodotti e sapori che rendono questo territorio una vera e propria capitale italiana del gusto, dove mangiare bene e bere bene è la regola.

Un turista non può fare altro che perdersi tra le prelibatezze del luogo, lasciandosi trasportare da sapori originali e intensi, che solo qui nel ventre dell’Emilia Romagna possono esplodere in tutta la loro genuinità. A conferma di questo, basta pensare che Modena è la città con il primato assoluto a livello europeo di prodotti Dop o Igp: sono diciannove in tutto, 10 Dop (Denominazione di Origine Protetta) e 9 Igp (Indicazione Geografica Protetta) ad affermare l’eccellenza della zona in tema di cibo e di attività agroalimentare.

A guidarci nel gusto di Modena e dei suoi dintorni è Ermi Bagni, direttore generale di Piacere Modena, il brand della società Palatipico Srl a cui aderiscono tutti i consorzi di tutela delle Dop e Igp provinciali: «Quando qualcuno si siede a tavola a Modena si trova circondato da prodotti che affondano la loro storia in tempi lontani e che la laboriosità e la determinazione della collettività hanno portato avanti fino ai giorni nostri: qualcosa in grado di lasciare a bocca aperta qualsiasi ospite». È il caso dell’aceto balsamico di Modena, il prodotto di questo territorio più diffuso nel mondo, che ha due risultanze: l’aceto balsamico tradizionale di Modena, che ha marchio Dop e può essere assaggiato anche in purezza, e l’aceto balsamico di Modena che ha denominazione Igp e viene usato come condimento o anche come preparazione in determinate cotture.

Dall’aceto al vino, perché Modena è la terra per eccellenza del Lambrusco, il vino italiano più esportato al mondo insieme al Prosecco. Un tema, quello del vino rosso frizzante tipico del modenese, che coinvolge lo stesso Ermi Bagni, che è anche direttore del consorzio di tutela dei vini dell’Emilia e del consorzio Marchio Storico Lambruschi Modenesi: «Nel modenese ci sono quattro tipi di lambrusco Dop: quello di Castelvetro, quello di Sorbara, il Salamino di Santa Croce e il lambrusco di Modena che a differenza degli altri tre non è un vitigno ma un uvaggio dei vari lambruschi tradizionalmente coltivati a Modena».

Insieme ad un buon lambrusco, però, bisogna mangiare cibo di qualità, magari cominciando da un formaggio amato ed esportato in tutto il mondo come il Parmigiano-Reggiano: latte, caglio, sale e il tempo necessario per la stagionatura sono gli ingredienti di questa star mondiale che viene prodotta non solo nelle vicine Parma e Reggio Emilia ma in tutto il territorio del modenese.

Modena e dintorni sono particolarmente conosciuti anche per i prelibati salumi tipici, frutto della lavorazione della carne di maiale: un esempio è il Prosciutto di Modena – prodotto nella fascia collinare e nelle valli del bacino del fiume Panaro, con qualche sconfinamento nelle province di Bologna e Reggio Emilia – del quale vengono confezionati tra gli 80.000 e i 100.000 pezzi all’anno contro, ad esempio, i dieci milioni di pezzi del celeberrimo Prosciutto di Parma.

Tra i modi tutti modenesi di assaggiare il prosciutto crudo o altri

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MODENA dough puffs) or fried gnocco (disk-shaped bread, crisp on the outside and steamy on the inside). Near Bologna, gnocco is known as crescentina, whereas in Parma it is called torta fritta (fried dough Italian style).

Tigelle, small focaccia typical of Modena’s Apennine region, are round pieces of dough baked following popular traditions. In times past, peasants would use sparse ingredients readily available to them.

The gnocco fritto is dough made with flour, lard, sparkling water, and salt, which is then fried: a tasty snack when stuffed with cold cuts and cheese.

One can alleviate the flavour of tigelle by spreading inside the small focaccia pesto alla modenese, a typical uncooked sauce made with lard, garlic, rosemary, and black pepper. This delicacy is made even tastier with a sprinkle of Parmigiano Reggiano cheese.

There are two other specialties of the region: the cotechino (large boiled pork sausage) and the zampone (front trotter of a pig stuffed with a mixture of lean meats, belly, back skin, and neck fat that is boiled before consumption).

The zampone dates back to 1511, with Pope Julius II Della Rovere’s army sacking Mirandola, near Modena, at the time an ally of France. In order to conserve the precious meat of the pig during warfare, the cooks would stuff the casing they produced with the skin of the pig’s trotter and then cook it. This brilliant idea gave birth to what we now call the zampone, which along with the cotechino, have become staple dishes.

Ermi Bagni adds: “More recently, in Modena, the cotechino has grown in popularity during the summer months of July and August, when it is served lukewarm, cut in cubes, and served with other cold meats, accompanied by an aperitif.”

Another essential dish of the region is freshly made pasta, especially tortellini. This type of pasta has been the basis for arguments between Modena and Bologna. The difference in preparation is essential: in one case (Bologna) the tortellini are served raw, whereas in the other (Modena) they are slightly burned.

After a plate of pasta follows a serving of fruit. Here there are two choices, both designated as IGP: cherries from Vignola (a town outside Bologna) and a jam made with sour cherries. This jam is quite special; it is the only one in Europe to have received the IGP designation, and it’s a delicacy when served on toasted bread.

These culinary treasures can be tasted in many restaurants throughout Modena and are rated as the finest in all of Europe.

deliziosi salumi tipici della zona c’è quello di accompagnarli alle tigelle o al gnocco fritto, che nella vicina Bologna prende il nome di crescentina mentre a Parma viene chiamato torta fritta: le tigelle sono focaccine tipiche dell’Appennino modenese dalla caratteristica forma tonda mutuate dalla tradizione popolare (in antichità le famiglie contadine preparavano l’impasto necessario con ingredienti poveri), mentre il gnocco fritto è un amalgama di farina, strutto di maiale, acqua gassata e sale che dopo la frittura diventa sfizioso snack da farcire con salumi e formaggi.

Tra gli accompagnamenti più prelibati per le tigelle c’è il pesto alla modenese, una tipica salsa cruda prodotta con lardo di maiale, aglio, rosmarino e pepe da spalmare all’interno della focaccina, ancora più delizioso con un po’ di Parmigiano-Reggiano grattato sopra.

Due tipici insaccati della tradizione modenese sono il cotechino e lo zampone: quest’ultimo ha origini storiche che la leggenda fissa all’anno 1511, quando le truppe di Papa Giulio II Della Rovere assediano Mirandola, vicino Modena, alleata fedele della Francia. Nell’ottica di conservare la preziosa carne di maiale durante l’assedio un cuoco la infilò in un involucro formato dalla pelle delle zampe dell’animale, per cuocerla poi in un secondo momento: l’idea che dà vita allo zampone, piatto tipico natalizio al pari del cotechino. «Ma di recente – racconta Ermi Bagni – nel modenese il cotechino ha vissuto i suoi momenti di maggiore successo nei mesi caldi di luglio e di agosto, in cui viene servito tiepido, a dadini insieme ad altri salumi tipici, durante gli aperitivi».

Sulle tavole del territorio modenese non può mancare ovviamente la pasta fresca e in particolare i tortellini, al centro di lunghi e gustosi confronti culinari con la vicina Bologna: la differenza tra le due ricette è che il ripieno del tortellino bolognese è crudo mentre quello del tortellino modenese è leggermente scottato.

Dalla pasta alla frutta, con altri due prodotti del modenese che hanno denominazione Igp: le ciliegie di Vignola, paese della provincia al confine con Bologna, e la confettura di amarene brusche di Modena, l’unica in Europa ad avere il marchio Igp, perfetta per un dolce tipico di questo territorio come la crostata di amarene. Un quadro completo del gusto made in Modena che si può assaporare nei tanti ristoranti della zona che propongono le delizie di un territorio che sul piano culinario è tra i migliori d’Europa.

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MODENA

Photography by Diego Poluzzi

Massimo Bottura with the staff from Osteria Francescana

Creativity and Innovation at Osteria Francescana Chef Massimo Bottura and Canadian-born chef de partie Jessica Rosval share their passion for food

By Liz Allemang

T

hough he may be the chef and owner of Osteria Francescana in Modena, recently voted the second best restaurant in the world (#1 in Italy), and consistently ranked at the top of Best Of round ups, not to mention the bucket lists of countless foodies, Massimo Bottura doesn’t consider cooking to be a job. “Cooking is one of my passions, like art or music,” he explains.

This past summer, he occupied himself with a few pursuits that blurred the line between work and play, representative of the extraordinary and slightly surreal (if you’re not a Michelin-starred chef) life that has stemmed from the extraordinary and slightly surreal food that he creates.

He went on stage at a Counting Crows concert (the band had previously eaten at Osteria and performed an impromptu concert in the street outside of the restau-

rant at 1 am). Bottura took in some art, including an installation at the Lisa Cooley gallery in New York inspired by “Oops, I dropped the lemon tart,” Osteria’s famous dessert that’s equal parts toothsome and social commentary, or as Bottura himself describes it: “It’s about rebuilding imperfection in a perfect way.”

When chefs at three leading restaurants in Washington, D.C. saw that he was in town, they invited him to dinner because, as Bottura notes, “They respect me.”

One of the more meta meals he had was influenced by his own cooking.

And because he was in the neighbourhood, he visited Sam Cass, better known as President Barack Obama’s chef, who had invited Bottura to the White House following a 4th of July party at the American Pavilion at Expo Milano 2015.

“He was impressed by my project in Milan – the soup kitchen that I did with Pope

10300, boul Pie-IX - Angolo Fleury

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MODENA She has continued to immerse herself – learning Italian, the official language of the kitchen, working from 9:30 a.m. until midnight six days a week, and even living with a couple of other cooks about 50 metres from the restaurant. She quickly became the first female chef de partie in Osteria’s history.

Reflecting on her experiences, she echoes Bottura’s devotion to the food and the movement that they are sustaining. “Everything we have, we are giving to the restaurant. If we’re not working, we’re sleeping.”

Photography by Carolina Vargas

Francis [Refettorio Ambrosiano, a charity initiative at the Expo supported by the Archdiocese of Milan and Caritas International], where I invited great chefs to cook the waste from the other pavilions for disadvantaged individuals.”

Bottura’s hope was that the project would support a new culture that relates to what he sees as the changing role of a contemporary chef. “There is a very important social responsibility,” he says. “Ten years ago, it was about showing off technique. Now there’s a different ethical approach and culture that encourage knowledge and consciousness. They’ve moved the spotlight away from their own egos… and towards growing the terroir and not just your own restaurant,” he says. “It’s a big change.”

Bottura has been busy exercising his own social responsibility, in addition to his other ventures like running Osteria, championing Italian ingredients (he helped sell 360,000 wheels of Parmigiano-Reggiano damaged by the 2012 earthquake in Modena), appearing in an episode of the Netflix docu-series “Chef ’s Table,” and promoting his book, Never Trust a Skinny Italian Chef (Phaidon 2014).

He is both, an inherently Italian chef and an international one. He helped to grow the population of white cows in Modena, prized for their concentrated milk, from 89 in 2000 to more than 900. His ability to breathe new life into Italian cuisine through respectful evolution demonstrates a devotion to his homeland. “We have to rebuild tradition through contemporary technique to preserve the quality of the ingredients and not the history,” he says.

Meanwhile, his opinion that not all Italian food has to happen in Italy, drawing ideas and inspiration from travels abroad, and his role as an esteemed ambassador for the present and future of modern Italian cuisine, attests to the latter.

In this capacity, he has formed collaborations with those keen to learn from his unique approach, among them Dario Tomaselli, coordinator of the Post Diploma program of the Chef School at George Brown college in Toronto, who will be heading to Refettorio this fall to cook “the waste.”

Another Canadian connection is filmmaker Peter Svatek who has been following Bottura since February, filming the process of transforming a 1930s theatre in Milan into a soup kitchen. Bottura hopes that this documentary will capture the equalizing effect of his project. “[Fragile individuals] can walk in and have rights, the same rights as rich people: to live and eat surrounded by beauty. [We are] going to change people’s minds and how they think.”

And on board to bring about that change is Osteria Francescana’s chef de partie Jessica Rosval.

Following stints at Chez L’Épicier in Montreal and Bearfoot Bistro in Whistler, the 29-year-old Montrealer moved to Milan with her thenboyfriend who was pursuing an MBA there. “I didn’t have a plan. I went for the bella vita,” she says. And she found her version of it after a fateful birthday meal two years ago. “We went to Osteria Francescana. I think I spent pretty much every last dollar I had at the time,” says Rosval, admiringly recalling Bottura’s “Eel swimming up the Po river” and other dishes she ate that night.

It was worth it. She contacted Bottura and they met a week later. Within a few months, Rosval went to the restaurant for a trial. “For those 10 days I immersed myself doing anything they asked. I told them I would have been happy in the dish pit.”

Jessica Rosval (middle)

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Recipes made by Karan Mahimkar Tortelloni (a larger version of tortellini) is a beloved pasta from Modena. In this recipe, the tortelloni are stuffed with squash and topped with a meat sauce that provides the perfect comfort food for the fall. What better way to cap off this meal than with another Modena staple: tagliatelle cake, which makes clever use of the thinly cut pasta that here is revitalized as a sweet.

I tortelloni (versione più grande dei tortellini) sono un tipo di pasta di Modena tanto amato. In questa ricetta, i tortelloni, ripieni di zucca e conditi con il ragù offrono un piatto semplice perfetto per l’autunno.

Quale modo migliore di concludere questa pasto con un altro piatto base di Modena: la torta di tagliatelle, che fa un uso sapiente della pasta tagliata sottile, qui rivisitata come dolce.

Ingredients for the filling • 200 g amaretti biscuits • 300 g almonds • 250 g sugar • 1 tbsp. flour • 1 lemon • 2 tbsp. of sweet cocoa powder

• 3 eggs • 300 g fresh homemade tagliatelline • 400 g unsalted butter • 1 glass Sassolino liqueur (anise-flavoured liqueur similar to Anisette)

Ingredients for the pasta dough • 200 g 00 flour • 50 g butter • 2 eggs • 100 g sugar Ingredients for tagliatelle • 200 g 00 flour • 2 eggs (or 200 g fresh thin tagliatelle) 52

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• Grated zest of 1 lemon • Spoonful of Sassolino liqueur (or Anisette) • Powdered sugar

Photograpy by Giulio Muratori

La torta di tagliatelle

Instructions for pasta dough Start with the pasta dough for the bottom of the cake. Mound 200 g of sifted flour, forming a well on your work space. In the centre of the well, add softened butter, eggs, sugar – about 100 g – a little bit of grated lemon zest, and 1 glass of Sassolino liqueur. Work the dough with your hands. Once the dough is smooth and without lumps, roll out with a rolling pin. Form a disk slightly larger than the quiche pan that will be used to bake the cake. The pasta dough has to cover both the bottom and sides of the pan. The dough has to be occasionally flipped because the sugar and butter can make it very flimsy.

Instructions for tagliatelle Now proceed with the preparation of the classic thin tagliatelline, like the ones cooked in the broth. They can be prepared in advance if kept in a cool place the fridge for example - to avoid them becoming too crumbly. This recipe, in fact, requires fairly soft tagliatelline.

Mound sifted flour on the work surface. Make a well in the centre of the flour and add in room temperature eggs, one at a time. Starting from the inner rims, mix the eggs with a fork or with fingers, progressively pulling in the flour from the sides of the well. Start kneading the dough by hand, folding the outside edge over the inside one, incorporating all the flour on your work surface.

If the flour doesn’t stick completely, or if the dough is too dry, add one or two tablespoons of warm water and continue kneading until the dough becomes smooth and elastic.

Wrap the dough in plastic wrap and allow it to rest for about 1 hour in a cool, dry place.

After allowing the dough to rest, flour the working surface and roll the dough out with a rolling pin. Flatten it with a light pressure of your fingers before stretching it out. One of the best methods to stretch the dough is to roll one of its edges up onto the rolling pin, holding down the other edge of the dough sheet with one hand, and letting the rolling pin move. Turn the dough for one-quarter turn, and repeat the procedure until the desired thickness is reached. Continue kneading with the spinning roll, keeping in mind the dough sheet should be about 0.5 mm thick.

Cut the dough into 5-7 mm ribbons, unroll them and put them on a tablecloth or a floured surface.

Proceed layering uncooked tagliatelline on a layer of almond mixture.

Complete the recipe with butter – 400 g – used to cook the tagliatelle, and one glass of Sassolino poured into the mixture before placing in the oven. Bake for about 40 minutes at a temperature of 180ºC (365ºF). Dust the cake with some powdered sugar before serving.

Instructions for the filling Shuck the almonds and roast in a pan at a low temperature for a few minutes.

Once slightly toasted, remove the pan from the heat and rub the almonds with your hands to remove their skin. Chop them finely, using a very sharp knife, or break them apart and crumble them with the palm of your hands. To prepare the filling, crumble the amaretti biscuits, adding them to the almonds and sugar, and a tablespoon of flour (to bind all the ingredients), lemon, cocoa powder and 3 eggs. Once ready, layer the filling on top of the dough disk previously greased with butter.

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Squash filled tortelloni with ragù ‘alla modenese’ Ingredients for the pasta dough • 400 g 00 flour • 4 eggs and 1 yolk

Ingredients for the filling • 1.5 kg squash • 300 g grated ParmigianoReggiano cheese

• Bread crumbs (as needed) • Salt, pepper, a pinch of nutmeg

Ingredients for the meat sauce • 800 g mixed ground meat (lean beef, pork sausage, pork loin) • 100 g ground pancetta/bacon • 500 g strained tomatoes • 1 onion • 2 carrots

• 2 celery stalks, chopped • 1 garlic clove, chopped • 50 g unsalted butter • 3 cloves • A pinch of pepper

Instructions for the filling Cook the squash for about 15-20 minutes. Let the squash cool down, then peel the skin. Mash the squash using a fork until it turns creamy. Add some bread crumbs (about 100 g.), depending on squash’s tenderness. Add some Parmigiano-Reggiano cheese (2 generous handfuls), salt and pepper to taste. While stretching pasta, let mixture rest, thus making sure ingredients blend well.

Instructions for the pasta dough Mound sifted flour on the work surface. Make a well in the center of the flour and add, one at a time, room temperature eggs. Starting from the inner rims, mix the

eggs with a fork or with fingers, progressively pulling in the flour from the sides of the well. Start kneading the dough by hand folding the outside edge over the inside one, incorporating all the flour on your work surface. If the flour doesn’t stick completely, or if the dough is too dry, add one or two tablespoons of warm water and continue kneading until the dough becomes smooth and elastic.

Bundle the dough in plastic wrap and allow it to rest for about 1 hour in a cool, dry place.

After allowing the dough to rest, flour the working surface and roll the dough out with a rolling pin. Before stretching the dough, flatten it with a light pressure of your fingers. One of the best methods to stretch the dough is to roll one of its edges up onto the rolling pin, holding down the other edge of the dough sheet with one hand, and letting the rolling pin move.

Turn the dough a one-quarter turn, and repeat the procedure until the desired thickness is reached. Continue kneading with the spinning roll, keeping in mind the dough sheet should be about 0.5 mm thick.

Be careful not to stretch the dough sheet too thin. Otherwise, tortelloni could open while cooking. Cut the dough into squares of about 6 x 6 cm using a pasta cutter, and place the filling in the center of each square. Close the dough giving it a triangular shape, pressing the edges very firmly so that the filling cannot come out when cooking. To create the classic navel-shaped tortellone, lift up each lower corner of the triangle and fold them over the rounded part, then bring them towards each other so they can meet, and squeeze the points together between the thumb and the index finger to form the ring of the tortellone. Repeat until all the ingredients are used.

Instructions for meat sauce Brown ground pancetta in a pan with some oil, and sauté onion, carrots, celery and garlic. When the vegetables become tender and soft, add ground meat with 50 g of butter, and let it brown. Once the water has evaporated, add cloves. Now pour “conserva” (strained tomatoes), stir, reduce heat and let simmer for at least 2 ½ hours.

While cooking, if necessary, season with a pinch of salt, depending on how savory pancetta and sausage are, and some pepper to taste.

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La torta di tagliatelle Ingredienti per il ripieno • 200 g di amaretti • 300 g di mandorle • 250 g di zucchero • 1 cucchiaio di farina • 1 limone • 2 cucchiai di cacao dolce in polvere Ingredienti per la pasta • 200 g di farina 0 • 50 g circa di burro • 2 uova intere • 100 g di zucchero

• 3 uova • 300 g di tagliatelline fresche fatte a mano • 400 g di burro non salato • 1 bicchiere di Sassolino (liquore all’anice simile all’Anisette)

• La scorza di un limone grattugiata • Un po' di liquore Sassolino • Zucchero a velo per spolverare

Ingredienti per le tagliatelle • 200 g di farina 00 • 2 uova (in alternativa, 200 g di tagliatelline fresche) Istruzioni per il ripieno Sgusciare le mandorle e abbrustolirle per qualche minuto in padella sulla fiamma dolce. Quando sono leggermente abbrustolite, toglierle dal fuoco e strofinarle con le mani, così da eliminare la pelle. Tritarle finemente, possibilmente con un coltello ben affilato. (È senz’altro preferibile triturarle a mano anziché a macchina).

Preparare l’impasto sbriciolando gli amaretti, aggiungendoli alle mandorle con lo zucchero, un cucchiaio di farina – per ‘legare’ il tutto – il limone, il cioccolato in polvere e tre uova. Una volta pronto, stendere l’impasto sopra il disco di pasta precedentemente unto con un po’ di burro.

Istruzioni per la pasta Preparare prima la pasta che serve per fare il fondo. Setacciare due etti di farina tipo 0 e disporre la farina a fontana sul piano di lavoro. Al centro aggiungere il burro ammorbidito, le uova, lo zucchero – circa un etto – un po’ di scorza di limone grattugiata e un cucchiaio di liquore Sassolino. Impastare il tutto con le mani. La sfoglia, una volta ben lavorata, liscia e senza grumi, si può tirare con il mattarello, per ottenere un disco di pasta leggermente più grande dello stampo che si utilizzerà per la cottura. La pasta, infatti, deve rivestire anche le pareti laterali.

Per tirare bene la pasta bisogna girarla ogni tanto, dato che la presenza del burro e dello zucchero la rende particolarmente delicata.

Istruzioni per le tagliatelle Procedere adesso con la preparazione delle classiche tagliatelline sottili, di quelle che si cuociono in brodo.

Si possono anche preparare prima se conservate in frigorifero, per esempio, affinché non si asciughino del tutto. Per questa ricetta, infatti, servono le tagliatelline piuttosto morbide.

Setacciare e disporre la farina a fontana sul piano di lavoro. Formare un incavo nel centro e aggiungere, uno alla volta, le uova a temperatura ambiente.

Cominciando dall’interno, mescolare le uova con una forchetta o con le dita, utilizzando man mano la farina dai bordi. Lavorare poi l’impasto con le mani, con movimenti dall’esterno verso l’interno, incorporando tutta la farina presente sul piano di lavoro. Nel caso in cui la farina non dovesse più aderire completamente all’impasto o se quest’ultimo risultasse leggermente duro, aggiungere uno o due cucchiai di acqua tiepida e continuare a impastare fino a quando non risulterà liscio e compatto.

Avvolgere dunque la pasta ottenuta nella pellicola trasparente e lasciarla riposare per circa un’ora in un luogo fresco e asciutto.

Dopo aver fatto riposare l’impasto, infarinare il piano di lavoro e stendere la pasta con un mattarello. Prima di stenderla appiattire il panetto, esercitando una leggera pressione con le dita. Una delle tecniche migliori per stendere la sfoglia è avvolgere un'estremità dell'impasto attorno al mattarello, tenere ferma con una mano l'altra estremità, quindi far rotolare il mattarello. Occorre fare pressione quando si spinge il mattarello verso l'esterno e diminuire la pressione quando ci si muove verso l'interno. Far roteare di un quarto di giro la sfoglia e ripetere lo stesso movimento fin quando si ottiene il giusto spessore, che per la sfoglia corrisponde a 0,5 mm.

Tagliare l’impasto in tante strisce dai 5 ai 7 mm, srotolarle e metterle su un panno o su un piano infarinato.

Si procede disponendo le tagliatelline crude sull'impasto a base di mandorle. Si completa con il burro – 400 grammi – che serve a cuocere le tagliatelle e un bicchiere di Sassolino versato sulla preparazione prima di infornarla. Cuocere per 40 minuti circa, a una temperatura di 180ºC (365ºF). Spolverare con zucchero a velo e servire.

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Tortelloni di zucca con ragù alla modenese Ingredienti per la sfoglia • 400 g di farina 00 • 4 uova e 1 tuorlo Ingredienti per il ripieno • 1,5 kg di zucca • 300 g di Parmigiano-Reggiano grattugiato Ingredienti per il ragù • 800 g di carne macinata mista (polpa di vitello, salsiccia di maiale, lombo di maiale) • 100 g di pancetta macinata • 500 g di conserva (passata di pomodoro) • 1 cipolla

• Pane grattugiato q. b.

• Sale, pepe, noce moscata una presa

• 2 carote • 2 coste di gambo di sedano tritato • 1 spicchio d'aglio tritato • 50 g di burro non salato • 3 chiodi di garofano • Una presa di pepe

Istruzioni per il ripieno Cuocere la zucca con la buccia per un quarto d'ora, venti minuti. Lasciare raffreddare un po' e togliere la buccia. Pestare la zucca con una forchetta fino ad ottenere una crema. Aggiungere un pochino di pane grattato (mezzo etto circa), a seconda della morbidezza della zucca. Aggiungere il ParmigianoReggiano (due belle manciate), il sale e pepe a piacere. Mentre si tira la pasta, lasciare riposare il pesto per far amalgamare meglio tutti gli ingredienti.

Istruzioni per l’impasto dei tortelloni Setacciare e disporre la farina a fontana sul piano di lavoro. Formare un incavo nel centro e aggiungere, uno alla volta, le uova a temperatura ambiente. Cominciando dall’interno, mescolare le uova con una forchetta o con le dita, utilizzando man mano la farina dai bordi. Lavorare poi l’impasto con le mani con movimenti dall’esterno verso l’interno, incorporando tutta la farina presente sul piano di lavoro. Nel caso in cui la farina non dovesse più aderire completamente all’impasto o se quest’ultimo risultasse leggermente duro, aggiungere uno o due cucchiai di acqua tiepida e continuare a impastare fino a quando non risulterà liscio e compatto.

Avvolgere dunque la pasta ottenuta nella pellicola trasparente e lasciarla riposare per circa 1 ora in un luogo fresco e asciutto.

Dopo aver fatto riposare l’impasto, infarinare il piano di lavoro e stendere la pasta con un mattarello. Prima di stenderla appiattire il panetto esercitando una leggera pressione con le dita. Una delle tecniche migliori per stendere la sfoglia è avvolgere un'estremità dell'impasto attorno al mattarello, tenere ferma con una mano l'altra estremità, quindi far rotolare il mattarello. Occorre fare pressione quando si spinge il mattarello verso l'esterno e diminuire la pressione quando ci si muove verso l'interno. Far roteare di un quarto di giro la sfoglia e ripetere lo stesso movimento fin quando si ottiene il giusto spessore, che per la sfoglia corrisponde a 0,5 mm.

Attenzione a non rendere l’impasto troppo sottile, altrimenti si rischia di far aprire i tortelloni durante la cottura. Ritagliare dei quadrati di cm 6 x 6 con un rotella taglia pasta e disporre il ripieno al centro di ogni quadratino.

Chiudere la pasta a triangolo, facendo aderire molto bene i bordi e la punta, affinché la farcitura non fuoriesca durante la cottura. Per creare il classico tortellone a forma di ombelico, sollevare i due angoli inferiori del triangolo e ripiegarli verso la parte panciuta. Dunque muovere le due punte una verso l’altra finché si toccano e infine schiacciarle tra l’indice e il pollice per creare l’anello del tortellone. Procedere così fino a quando terminano tutti gli ingredienti.

Istruzioni per il ragù In un tegame cuocere la pancetta con un filo di olio extravergine di oliva e soffriggere la cipolla, le carote, il sedano e l’aglio. Quando il soffritto raggiunge la doratura, aggiungere il trito di carne macinata con 50 g di burro e lasciarlo rosolare facendo asciugare l'acqua ed aggiungendo alla fine i chiodi di garofano. A questo punto versare la conserva (passata di pomodoro) amalgamando il tutto e lasciare bollire a fuoco basso per almeno due ore e mezza. Durante la cottura aggiungere, se necessario, un pizzico di sale, in base alla salatura della pancetta e della salsiccia, e del pepe a piacere.

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ARTS & CULTURE

VITTORIO FIORUCCI Portrait d’audace Texte et photo par Antonio D’Alfonso

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ur une affiche ou à la télé, tout le monde a déjà vu la mascotte du en l’unicité d’une peinture ». Ce n’était pas la singularité d’une œuvre qui festival Juste pour rire. Cette image, c’est le travail d’un seul homme : l’interpelait, mais la variété et la quantité des confections. « Plus il y en a, mieux Vittorio Fiorucci. Reconnu comme étant l’un des artistes graphistes c’est » aurait pu être sa devise. Il n’était pas non plus attaché à ses œuvres italo-canadiens les plus influents de sa génération, il originales, qu’il offrait souvent à ses amis (l’amitié a naît à Zadar en Yougoslavie (maintenant Croatie), le 2 joué un rôle central dans sa vie). L’impression était novembre 1932. La ville de Dalmatie est unique car une partie essentielle de sa pratique. elle est sous règne italien jusqu’en 1947, époque où elle Quel était le processus de création de cet artiste devient entièrement croate. Après la seconde guerre en mouvement ? Dès la commande passée, Vittorio mondiale, l’exode provoque la fermeture des écoles laissait une idée mijoter en lui jusqu’à ce qu’elle se italiennes en octobre 1953. cristallise en image mentale. Puis, à l’aide de sa Vittorio Fiorucci est né de parents italiens : son grande et emblématique paire de ciseaux, il père est Vénitien, sa mère, Romaine. Étant fils unique découpait une feuille de papier noir et assemblait les et ayant peu d’amis, il passe une bonne partie de son fragments en quelques mouvements. Rapidement, il temps à lire et contemple même un moment l’idée de substituait le noir de son processus initial en une devenir écrivain. Mais il arrête de lire l’italien à l’âge explosion de couleurs. Sans s’y attendre, apparaissait de 19 ans. Les langues, ça n’est pas pour lui. alors un éventail de configurations colorées. Même Lorsque la ville de Zadar est bombardée en 1943, s’il se disait apolitique, Vittorio n’avait pas l’habitude sa famille déménage à Venise. Vittorio ne se considère de fuir les scandales. Ces affiches irrévérencieuses pas croate, mais se sent encore moins vénitien. Ne se ont plus d’une fois provoquées de vives dénonciatrouvant pas chez lui en Yougoslavie ni à sa place en tions et ont même dues être retirées des espaces Italie, il envisage immigrer en Australie. Mais des urbains. problèmes de bureaucratie le font plutôt migrer vers le Son tracé séduisant a souvent été critiqué pour Canada. Il a alors la jeune vingtaine. Grand séducteur, son côté froid et détaché. Pourtant, les imprimés de Vittorio Fiorucci passe une bonne partie de sa vie Vittorio sont loin d’être neutres. La vivacité de ses d’adulte batifolant d’un bar artistique à l’autre dans le lignes vibre paradoxalement dans son immobilité.

Montréal bohème. Il meurt le 30 juillet 2008.

Ces représentations sont iconiques. Leur impact est Vittorio Fiorucci était un parfait nomade. Artiste immédiat. En quelques lignes, un portrait nous Verdi – Un bal masqué sans pays, il s’activait ici et là, partout et nulle part à la ramène aux Étrusques. Les masques de Vittorio sont Opéra de Montréal Prêt de la succession Judith Adams fois. Cette existence ambulante colorait son art. universels et intemporels. Jamais répétitive, chaque 1990 Sérigraphie D’abord photographe, c’est finalement l’art graphique œuvre incarne une authenticité reconnaissable en un qu’il adopte comme mode d’expression. Mais avant instant. Le résultat est chaque fois le même : l’and’obtenir son premier mandat, il travaille à plusieurs endroits dont Eaton, en nonce d’un événement et sa critique en même temps. Promotion et expression tant qu’assistant décorateur. Il prospère également comme illustrateur pour personnelle se mélangent et deviennent un concept. Sur l‘échelle de l’inventivdessins animés, créant un personnage du nom de Victor. Puis, graduellement, il ité, il semble inégalable. trouve sa place comme concepteur d’affiches, ce qu’il considère de l’art de rue.

Sa nature spontanée exigeait l’avis de ses compères. Vittorio a collaboré Ce qu’il y a de fascinant chez cet artiste visuel, c’est son manque d’intérêt intimement avec des imprimeurs parce qu’il avait besoin du savoir-faire total pour la peinture. Dans une entrevue avec Fulvio Caccia, publiée dans de ces artisans. Pendant plus de dix ans, il s’est associé avec les éditions italoInterviews with the Phoenix, Vittorio déclare candidement, « Je n’ai jamais cru canadiennes Guernica et le magazine multiculturel Vice Versa. Avec ces auteurs, il 56

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ARTS & CULTURE a pu approfondir sa propre identité italienne. Sa générosité était absolue.

Aurait-il développé son art s’il était resté en Italie? Vittorio admettait lui-même qu’il ne serait pas devenu l’homme qu’il était s’il était resté en Italie ou en Croatie. La graine de l’immigration qu’il portait en lui est ce qui a fait germer de nouvelles perspectives. Pas du genre à regarder en arrière, Vittorio Fiorucci, le voyageur, avait besoin d’errer.

“

“

Ces représentations sont iconiques. Leur impact est immédiat.

Marc H. Choko, professeur émérite à l’École de design de l’Université du Québec à Montréal, et grand collectionneur d’affiches depuis 1960, a compilé plus de 300 illustrations, photographies, dessins, couvertures de livres et logos dans un recueil intitulé Dans les yeux de Vittorio. Sa sortie est prévue pour l’ouverture de l’exposition du Musée McCord Montréal dans les yeux de Vittorio. Le musée présentera plus de 70 oeuvres pendant cette grande exposition. Marc H. Choko écrit que Vittorio Fiorucci était « un artiste audacieux, indulgent, provocateur, enjoué et original à des kilomètres des canons d’art graphique de son époque ».

Cette exposition nous présente la vie fertile d’un artiste italo-canadien qui faisait l’apologie de la liberté, la différence et l’intelligence.

Métiers d’art de vivre!

Salon des métiers d’art de Montréal Prêt de la succession Judith Adams 2000 Offset

Mort accidentelle d’un anarchiste Théâtre Jean-Duceppe Lent by the Estate of Judith Adams 1980 Silkscreen

L’exposition Montréal dans l’oeil de Vittorio : 50 ans de vie urbaine et de création graphique sera présenté au musée McCord du 25 septembre, 2015 au 10 avril, 2016

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ARTS & CULTURE

Rising Success Singer Alessia Cara bursts on the scene

By Beatrice Fantoni Photography by Merideth Truax

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he’s made it onto the airwaves and countless iPod playlists with her hit single “Here,” but Alessia Cara is headed far beyond that. In just a few years, Cara, 19, has gone from recording songs in her bedroom and uploading them to YouTube to releasing a debut album and making television appearances with the likes of Jimmy Fallon. “It’s crazy for all of us,” says Cara, who grew up in Brampton to parents who hail from Calabria. “It’s good energy.”

Cara started singing and strumming in her early teens, tackling covers of her favourite songs and uploading them to the web.

She quickly gained a following – one of her YouTube videos has clocked more than 800,000 views – and it’s how she got tapped by the production company EP Entertainment, who helped her bring “Here” into existence.

The song, which debuted online this spring and quickly went viral, wasn’t even supposed to be a single, says Cara. “It just became one because people became attracted to it.”

The song, which speaks to anyone who has ever been to a high school party and felt out of place, has steadily climbed the charts this year.

Cara signed with Def Jam Recordings in 2014 after graduating high school, joining ranks with recording artists like Iggy Azalea, Frank Ocean, Kanye West and Leona Lewis.

But it’s not uncommon to see the word introvert associated with Cara’s name, and she appears earnest and genuinely youthful in interviews and performances.

Her first album Four Pink Walls wasn’t exactly planned, she points out.

When she was writing and recording the songs that now make up the album, she was still in school. “I was sneaking around after school going to the studio,” she explains. “I didn’t tell anyone about it. I guess because I was pretty shy.”

She would record one song per day, but it’s not like there was a set goal of making a record, yet “it came out so naturally,” she says.

Music was something she always wanted to do, even though neither she nor her family, who are very supportive, expected it to happen so soon, says Cara, who cites artists like Ed Sheeran, Lorde and particularly Amy Winehouse as inspirations.

Four Pink Walls, released August 28, is a collection of songs based on her thoughts and experiences as a teenage girl – whether it’s body image, romance or growing up.

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Entertainment Weekly called her “the soul breakout of the summer” and she’s spent the past months touring the U.S., giving short teaser concerts, and making TV and radio appearances as far away as the UK and Australia to promote her album.

Her first televised appearance was on The Tonight Show with Jimmy Fallon in late July where she sang “Here” in a T-shirt that cheekily declared, “Life of the party.”

The toughest part in this stage of the game is all the travelling, she says, since up to this point in life she hadn’t done much of it. “Other than that it’s pretty easy because it’s something I love to do.”

And she’s developing her musical style in the process: “I’m learning the way my voice works now. I know my voice a lot better than I did before.”

She writes music almost every day now, jotting down new ideas, pulling out her guitar or a ukulele to tease them out. Typically she’ll start with the melody first and then figure out the lyrics.

Making music that speaks to her listeners in personal ways is her goal, she says. “I just want people to feel something when they hear my song. Otherwise I feel it’s a waste…the point is to get something across to somebody.”

Along with her original music, Cara is still getting attention for her renditions of other hit songs. Her recent take on Taylor Swift’s “Bad Blood” for BBC Radio 1 in the UK had Swift tweeting to Cara, “You’re AMAZING.” And there are now dozens of fans on YouTube covering Cara’s “Here” – everything from a duo singing the tune a cappella in their car to a guitar chord tutorial to a peppy remix version. “It’s so weird,” Cara says, reflecting on how she’s come full circle. “It’s hard to believe that’s my song.”

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ARTS & CULTURE

The Journey into Light of Filmmaker Nicola Zavaglia

By Antonio D’Alfonso

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here are two kinds of filmmakers: those who hire actors to portray members of our families and those who film our family members directly. Born in Calabria in the 1950s, Nicola Zavaglia belongs to the second group. Like a magician, he pulls out his camera and starts to record our conversations, shooting some of the most beautiful images in Canada today.

This filmmaker poet is so much in love with this world of ours that we can actually hear the heartbeats and breaths of the men and women he interviews.

What we see in his movies are souls opening up and blossoming like magnolia trees. Right from his first film, A Poet in the Family (1978), one notices themes reappearing in the half dozen films Zavaglia directed afterwards: young boys and girls addressing the viewer; voices answering questions whispered to them offcamera; seascapes just before the sun sets; fingers running on accordions mysteriously threading out age-old incantations; women steering the family rooms bathing in sunlight; men siphoning homemade wine from demijohns; images from books; poetry from every part of the world. Zavaglia has become the ItalianCanadian filmmaker that documents our presence here.

I met Zavaglia in the early 1970s, before Loyola College and Sir George Williams merged to become Concordia University, where we both studied at the Communication Arts Department. It was the autumn of 1974. As young men wishing to become artists, we discussed the best way to depict our Italian culture.

Zavaglia would conclude by saying that Italians in Canada had more in common with Italians from New York than English- and French-Canadians. Controversial as always, he alone could tackle the Canadian internment of Italians during the Second World War in the must-see Barbed Wires and Mandolins (1997).

One of his tougher films is L’espoir violent (1988), where he takes his camera into a mental asylum and removes, one brick at a time, all our preconceptions about mental illness. I particularly loved Mediterraneo Sempre (2000), and dedicated one chapter of my PhD thesis to analyzing this amazing baroque jewel. In this unforgettable document, Zavaglia comes to master the overlapping image in a way that had never really been done before (with the exception of Jean-Luc Godard). Anyone interested in Italians in Canada must visit the National Film Board website where Zavaglia’s most important works can be found and screened for free.

Zavaglia’s latest work, entitled Journey to Ithaca (2015), takes us back to Loyola College in the 1970s, which was the only place that offered a diploma in Media Studies in Canada at the time. Young minds were fortunate enough to be taught there by some of the finest professors in the country: Father Jack O’Brien, Father Marc Gervais, Father Clare Fischer, John Buell, Charles Gagnon, Denis Diniacopoulos, and a few others. These handpicked young men and women from the Communication Arts Department would later start working in the radio, T.V. and film industries. Zavaglia revisits their life course in an ode celebrating education. “No matter how different or meandering an odyssey, the journey to Ithaca remains our one essential voyage,” Zavaglia says in reference to his film. “The quest to reach Ithaca being not only in Ulysses, for there is an Ithaca to reach inside us all.”

Similar to his other films, Zavaglia approaches his subjects in Journey to Ithaca as though they were keeping a diary about the West end of Montreal,

where Loyola College is located. Though a very specific theme, this song to education is one for every young person to watch. As adults looking back, Zavaglia admits that those years were the best years of his life. How good it is to be reminded that we do not know everything. Life is about learning and art is about teaching us what is important about night and day. Poets specialize in the study of night, filmmakers in the study of day. Nicola Zavaglia, being a poet of light, sings the praise of enlightenment. www.nfb.ca/explore-all-directors/nicola-zavaglia/

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I nostri cari defunti…

O

gni anno la Chiesa celebra il primo novembre la festa di tutti i santi cui segue, il 2 novembre, la commemorazione dei defunti.

Anni fa queste ricorrenze erano ricordate con molto fervore. Si faceva una grande festa il primo del mese e l’indomani la visita ai cimiteri dove abitualmente si celebrava la messa. Queste due rievocazioni sono collegate in qualche modo… perché?

Quando la Chiesa celebra la festa di tutti i santi, non onora solamente i santi canonizzati, ma anche coloro che sono stati realmente santi e tutPadre Nicola Di Narzo tavia non hanno avuto il riconoscimento ufficiale della Chiesa. Infatti per diventare santi ufficialmente nella Chiesa Cattolica, si deve compiere un processo lungo e laborioso durante il quale verrano riconosciuti virtù e qualità eccezionali del defunto ed in più sarà accertato un miracolo.

Questo processo non viene svolto per tutti, ma talvolta per delle persone che hanno lasciato un’impronta indimenticabile nel nostro mondo. Tuttavia, vi sono anche tante anime sante che sono state nascoste tutta la loro vita e meriterebbero un tal riconoscimento. Il papa Francesco diceva ultimamente, con il suo tono simpatico e con un mezzo sorriso, che se trovasse una persona che mai in vita sua ha sparlato degli altri, la canonizzerebbe subito! Tale virtù è un esempio, ma ce ne sarebbero tanti da dare per spiegare la santità di varie persone.

Pensiamo alle mamme dedite alla loro famiglia, che hanno fatto tanti sacrifici per educare i propri figli e che spesso in più aiutavano altre persone.

Pensiamo ai papà che hanno sovente lavorato forte, con orari impossibili, spesso hanno svolto anche due lavori, per pagare gli studi dei figli e tutto ciò senza mai lamentarsi. Pensiamo a quei bambini deceduti dopo malattie terribili e con grande fede in Gesù… Potremo dare così tanti esempi, ma lo scopo è di farvi capire quello che festeggiamo il primo novembre, questi santi anche nascosti che hanno riposto la loro fede in Dio. Quale senso ha allora la commemorazione del 2 novembre?

Da secoli, le varie civiltà hanno sempre manifestato rispetto verso i defunti.

Anzi, nella Roma antica, vi erano tetti sulle cappelle familiari dei cimiteri dove si poteva mangiare. Era un modo, per i romani, di condividere con i loro cari scomparsi e sentirsi vicini a loro. Queste devozioni sono continuate con i primi cristiani, che accendevano candele presso le tombe dei defunti per ricordare la luce della Risurrezione. Nei secoli, questa devozione ha assunto varie sfumature e vediamo ancora oggi persone che portano fiori ai loro defunti e si fermano per pregare per loro. Anche se le motivazioni possono essere varie, quella della Chiesa fu sempre di poter pregare per la loro salvezza.

Non sapendo mai il loro destino dopo la morte, abbiamo sempre pregato affinché le anime si possano ritrovare al più presto presso Dio e affinché non siano tra quelle che hanno rifiutato Dio. Questo timore della condanna sembra

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Ognisanti, Wassily Kandinsky (1911)

più o meno sparito in questi ultimi anni e come conseguenza, sembra quasi quasi che anche il senso di dover pregare per i nostri morti sia scomparso anche lui.

Nel passato, non era raro trovare gente che pregava il rosario ogni giorno, che faceva celebrare messe per liberare le anime del purgatorio, che visitava spesso i cimiteri. Queste pratiche si sono quasi estinte. Infatti, basta andare nei cimiteri per constatare che vi si trova sempre meno gente che si ferma per pregare.

La Chiesa insiste tuttavia sull’importanza di tale devozione anche per tener presente il fatto che siamo qui di passaggio. Abbiamo certamente una missione da compiere. Dobbiamo cercare in tutti modi di realizzarla al meglio delle nostre capacità, ma non dobbiamo dimenticare che la meta della nostra vita è di poter vivere un giorno nella beatitudine eterna. Questa prospettiva ci mantiene allora saldi nella nostra fede, ci aiuta a vivere con Dio al quotidiano ed a mantenerci pronti, perché non si sa mai il momento nel quale possiamo anche noi lasciare questo mondo.

Ricordare i defunti diventa dunque un modo di dire al nostro mondo che la vita non finisce con la tomba, ma che Gesù Cristo, il Risorto, vuole donarci anche la vita eterna, vita senza dolori, vita senza sofferenze, vita di pace, vita di felicità perpetua.

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CRISI DEL MATTONE IN ITALIA – PREZZI IN DISCESA – GHIOTTE OPPORTUNITÀ D’INVESTIMENTO

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hi, ritornando nel proprio paese di origine negli anni scorsi, non ha commentato tra sé e sé «Ah! Se potessi acquistare la casa o il palazzo del compaesano, ricco e benestante, che, quando ero bambino guardavo con un Pasquale Artuso certo……desiderio, oppure una bella villa a picco sul mare o lago nelle più belle località marine d’Italia, un casale antico ristrutturato sulle meravigliose colline delle campagne italiane, un prestigioso appartamento in città, chissà se sarà possibile….!

Forse, oggi, questo sogno potrebbe realizzarsi; la crisi economico-politico-sociale, nonché finanziaria, che sta attanagliando il «Bel Paese», ogni giorno che passa si fa sempre più dura ed il mercato della casa é in grande sofferenza, i prezzi d’acquisto si abbassano in media del 30% ed oltre come affermano i più quotati osservatori economici italiani. Infatti, chi possiede un’abitazione e non riesce a venderla è costretto a diminuire la propria richiesta economica; nonostante ciò, i cordoni del credito bancario sono a freno sia per gli acquirenti che per i costruttori che lamentano una diminuzione del 50% dei mutui.

Alla luce di quanto esposto, si prospettano, per potenziali compratori stranieri, ghiotte opportunità d’investimento. Quindi, una domanda si pone

spontanea: nell’ipotesi che si addivenga a tale decisione, quali sono i costi, le tasse, le imposte, nonché le formalità burocratiche da espletare per acquistare un immobile?

Dapprima, vi è l’eventuale mediazione dell’agenzia immobiliare che incide per una percentuale variante da un minimo del 2% ad un massimo di 4%.

Successivamente, si dovranno considerare gli onorari del notaio rogante l’atto di compravendita, che oscillano secondo il valore castatale (non commerciale ben più alto) da un minimo di euro 2500 ad un massimo non quantificabile di preciso, giacché dipendente dal prezzo dell’immobile, tuttavia vi è sempre la possibilità di trattativa con il professionista summenzionato.

La tassazione per l’acquisto è del 4% (I.V.A.) sia per un nuovo immobile sia se l’acquirente la dichiara come prima casa (dimora principale). Bisogna aggiungere l’imposta ipocatastale del 2%.

Per le normali compravendite la tassazione sarà del 10% più 2%.

Infine, dall’anno 2012 vi è l’imposta municipale unificata (I.M.U.) che ha sostituito la precedente imposta comunale immobili (I.C.I.) che viene versata annualmente in due rate (Giugno e Dicembre) sul valore catastale inferiore a quello commerciale dell’immobile; la percentuale della medesima, decisa autonomamente da ciascun comune italiano, oscilla da un minimo del 2 per mille ad un massimo del 10

per mille a seconda se l’abitazione è residenza principale o secondaria, tuttavia, per quanto concerne gli italiani residenti all’estero, vi sono delle agevolazioni fiscali che permettono di pagare un importo minore.

Da ultimo, cosa suggerire a potenziali investitori? Affrettatevi ad acquistare, giacché condizioni così favorevoli muteranno non appena la congiuntura economica italiana ed europea in generale sarà di nuovo favorevole, così da rivalutare immediatamente il vostro eventuale investimento.

Per far ciò, consultate un avvocato, poiché questa rubrica legale contiene dell’informazione giuridica generale e non sostituisce i pareri di un professionista specializzato che terrà conto della particolarità del vostro caso.

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 Caroline Francoeur Avvocatessa Valérie Carrier Avvocatessa

T.: 514.259.7090

Julie Therrien Avvocatessa

Natasha Scarano Avvocatessa

Steven Campese Avvocato

Pierre Fugère Avvocato - diritto criminale e penale

Mathieu Di Lullo Avvocato

Joseph W. Allen Avvocato dal 1976 diritto dell’immigrazione

F.:514.256.6907 artmars@securenet.net

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

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

Carole Gagliardi

carole.gagliardi@panoramitalia.com

Liza Frulla nommée directrice de l’Institut de Tourisme et d’Hôtellerie du Québec

Photo Allan McInnis

Le 3 août dernier, Liza Frulla entreprenait sa première journée de travail à titre de directrice générale de l’Institut de Tourisme et d’Hôtellerie du Québec (ITHQ). La nouvelle directrice a un mandat de 5 ans pour réaliser ses projets de rayonnement international. Elle connaît bien l’ITHQ, puisqu’elle a siégé sur son conseil d’administration pendant 4 ans. Lorsque la directrice générale sortante Lucille Dumont a décidé de prendre sa retraite et qu’elle lui a offert son poste, Liza Frulla a posé une condition: que ses collègues de la Fondation soient tous d’accord. Et la réponse fut unanime.

L’ex-politicienne est une femme passionnée qui maîtrise parfaitement les codes des institutions gouvernementales. Membre du Conseil Privé de la Reine depuis 2003, elle accole fièrement son titre d’Honorable à ses fonctions professionnelles. « Ce titre est très important pour moi, car peu de femmes le détiennent. Il faut avoir été élu aux deux paliers de gouvernement – fédéral et provincial – pour l’obtenir. J’ai travaillé très fort tout au cours de ma carrière politique. C’est donc une reconnaissance du travail accompli. De plus, si je dois négocier des ententes internationales dans le cadre de mon travail, ce titre a une portée importante. » Femme aux passions multiples, elle adore cuisinier, se passionne pour l’information et les médias électroniques, mais n’en demeure pas moins, encore aujourd’hui, une « bête » politique.

Liza Frulla est une femme énergique qui ne craint ni les défis ni les responsabilités. Élégante et accueillante, la nouvelle directrice de l’ITHQ semble tout à fait à l’aise dans son nouvel environnement de travail. « Nous avons constitué, sans nous en rendre compte, un groupe de dirigeants d’origine italienne. Paolo Pietrantonio est président du C.A., Lino Saputo est président d’honneur de la campagne de financement 2015-2020 et Paul Caccia est le directeur général associé.

Nous sommes tous passionnés et inspirés par le défi qui s’offre à nous. L’ITHQ a un potentiel international des plus intéressant. Le Québec est une terre riche en produits locaux et l’engouement du public pour la cuisine, la créativité des chefs, la nouveauté et la diversité des restaurants d’ici, sont des éléments que nous désirons promouvoir au Canada et à l’international. » Née à Montréal dans le quartier Mile End, Liza Frulla a grandi au sein de l’épicerie-boucherie familiale Raffaele et Frères, entourée de ses quatre grandsparents italiens. Ses parents d’origine casertana et marchiggiana ont déménagé plus tard dans le quartier d’Ahuntsic où ils l’ont élevée dans la plus pure tradition italienne. Elle raconte qu’ils n’ont jamais freiné son désir de se démarquer et de réussir, pas plus qu’ils ne l’ont poussée à le faire, sauf à l’occasion pour lui dire qu’elle devait peut-être passer un peu plus de temps à la maison… « La nourriture était au centre de nos vies. Mes grands-parents préparaient eux-mêmes le prosciutto, les fromages, le vin maison, les pâtes… Je me rappelle encore les parfums des plats qui mijotaient dans la cuisine. » La carrière de Liza Frulla n’a pas suivi un trajet rectiligne. Elle s’est plutôt développée selon les opportunités et les très nombreux contacts qu’elle a développés au cours des ans. Elle a rempli des fonctions importantes dans plusieurs domaines et a été plus d’une fois la première femme à les occuper. Après ses études à l’Université de Montréal où elle obtient sa Licence en Pédagogie, elle travaille pour le comité organisateur des Jeux Olympiques de Montréal. Elle devient ensuite la première femme journaliste sportive accréditée du monde professionnel des sports.

On s’est même inspiré d’elle pour créer le personnage de la journaliste Linda Hébert dans la télésérie Lance et compte. Elle a représenté le comté de Marguerite Bourgeois à l’Assemblée nationale de 1989-1998. Elle fut Ministre de la Culture et des communications. Elle fut la première femme en Amérique du nord nommée directrice du marketing chez Vickers & Benson.

En 2002, elle remporte les élections partielles fédérales dans le comté de Verdun-Saint-Henri, Saint-Paul, Pointe Saint-Charles. Elle est réélue en 2004 et en 2006, elle perd ses élections dans le même comté. Liza Frulla a été tour à tour Ministre du Patrimoine canadien et Ministre responsable de la Condition féminine.

Elle a été la présidente de Canal Évasion, et on l’a connue comme animatrice à la télévision de Radio-Canada. Elle est aussi professeur associée à l’Université de Sherbrooke et collabore dans différents médias comme analyste et chroniqueuse. « J’aime travailler et avoir du plaisir, c’est ce qui me motive. Lorsque je ne m’amuse plus, je dois passer à autre chose. Selon moi, le travail c’est la santé et la

jeunesse et plus on est actif plus on reste jeune. J’ai encore envie de contribuer à la société. Au cours de ma carrière, c’est vrai que j’ai eu des opportunités, mais j’ai surtout travaillé très fort. En 1989, Mario Bertrand m’a convaincue de me présenter en politique. Il m’a vraiment soutenu et a contribué à ma formation, mais la suite, je l’ai réalisé à force de travail et de détermination ».

Celle qui se définit comme une « contrôle freak » n’a pas l’intention de s’arrêter sous peu. « Ce poste est arrivé comme un cadeau auquel je ne m’attendais pas. J’ai l’intention d’apporter une contribution marquante à L’ITHQ. Je vais d’abord faire en sorte d’intensifier l’implication des étudiants auprès de l’ITHQ. Puis, je vais faire en sorte que l’Institut devienne une vitrine internationale pour promouvoir ce qui se fait de mieux au Québec et au Canada en termes de gastronomie et de produits locaux. Le Québec est une terre riche et créative et je veux contribuer à son essor et à en faire la promotion à l’international. Pour y arriver, il nous faudra l’appui de l’industrie et des divers intervenants du milieu agroalimentaire. Je veux être la source de ce virage important auprès des étudiants. Ce virage fait partie inhérente de l’évolution naturelle de l’ITHQ afin de positionner l’institution au niveau international. »

Liza Frulla avec Marlène Savoie, étudiante de 2ie année

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Rencontre avec la chanteuse Anna Liani L’auteure-compositrice-interprète de renommée internationale Anna Liani est née au Québec d’un père Italien et d’une mère Québécoise. Elle a grandi à Venise auprès de son père et de sa grand-mère jusqu’à l’âge de quatre ans, avant de quitter l’Italie pour vivre à l’Ile de la Réunion. À 18 ans, elle retourne finalement au Québec pour rencontrer sa mère et faire la paix avec elle-même. C’est à Québec quelques années plus tard qu’elle rencontre son mari, le compositeur Simon Carpentier et l’équipe du Cirque du Soleil avec qui elle collabore sur plusieurs projets. « Mon implication Anna Liana lors de son spectacle à la au Cirque du Soleil a toujours été Semaine italienne de Montréal ponctuelle. J’y travaille pour des projets bien précis, je ne fais pas partie de la troupe. Ça m’a tout de même permis de faire des rencontres extraordinaires : Guy Laliberté, Jean-Francois Bouchard, Sarah Ferguson, les Beatles… j’ai vécu une expérience inoubliable. » C’est à l’invitation de son mari Simon Carpentier, producteur de disques, qu’elle a commencé à faire de la musique de films. « J’écrivais aussi, et j’ai osé lui présenter ma musique. Guy Laliberté a entendu ma chanson « Mio Bello Bello Amore » que j’avais écrite pour mon mari, et il a aimé. » Anna Liani qui a commencée à chanter à l'âge de 10 ans, était l’une des six solistes recrutées lors du spectacle des 30 ans du Cirque du Soleil. « Je tremblais lorsque je chantais Allegria. Travailler pour le Cirque du Soleil, c’est une expérience fabuleuse, gigantesque. C’est un monde en soi. » Aujourd’hui, Anna Liani vit à Dunham, dans les Cantons de l’Est, avec son mari et ses quatre enfants : Mino 11 ans, Manuela 8 ans, Stefano 6 ans et Romeo 4 ans. « J’aime le calme de la campagne et la nature. Cela me fait du bien. Je chante « Bello Bello Amore » à ma petite tribu depuis qu’ils sont petits et je leur parle en italien lorsque je me fâche! » « Mio Bello Bello Bello Amore » fait d’ailleurs encore partie du spectacle « Zumanity » du Cirque du Soleil à Las Vegas, à l’affiche depuis 2003. Anna Liani a collaboré à la production de plusieurs albums et projets du Cirque du Soleil présentés à Londres, en Italie, à New York, à Montréal et à Las Vegas. En 2012, Anna Liani a lancé un album de Noël : Natale sulla Luna, qui contient plusieurs titres évocateurs tels que : « Nonnina, Io voglio Ballare a Modo Mio »; « Casca il Mondo » et « Cocodé, » l’histoire d’une « nonna » qui se fait voler ses poules et n’arrive plus à nourrir ses enfants. Une histoire vraie racontée par sa grand-mère.

Anna Liani était la tête d’affiche de la 22e édition de la Semaine italienne de Montréal cet été et s’envolera en décembre pour Miami pour offrir quelques soirées de spectacles au Club E11even dans le cadre du festival Art Basel. Elle s’associe pour l’occasion à la Maison Marie Saint Pierre. Son mari, Simon Carpentier, écrit la musique du prochain spectacle du Cirque du Soleil en 2016 et Anna Liani travaille avec lui : « Je chante, tout simplement », explique la jolie Vénitienne aux yeux verts.

Visitez www.anna-liani.com

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Reconnaissance émérite pour l’artiste peintre et sculpteur Umberto Bruni

Umberto Bruni entouré D’Anie Samson, mairesse de l’Arrondissement Villeray–Saint-Michel–Parc-Extension, d’amis et de membres de sa famille.

La Ville de Montréal a invité Umberto Bruni à signer son Livre d’Or soulignant ainsi son immense contribution au développement et à l’amélioration de la qualité de la vie de ses concitoyens. « Bruni contribue à célébrer la spécificité et l’âme de la ville de Montréal », a déclaré Frantz Benjamin (président du conseil municipal de la Ville). La célébration intime initiée par le président de l’Ordre des Fils d’Italie Joe Fratino et la présidente du Centre culturel italien du Québec, Anna Colarusso, s’est déroulée le 25 août à l’Hôtel de ville de Montréal. « Il était temps », me répond en riant Umberto Bruni lorsque je lui demande ses commentaires. « Il était temps, car à mon âge on ne sait jamais ce qui peut arriver ! Il n’y a pas si longtemps, je devais participer à un hommage de la Ville de Laval, mais je n’étais pas bien et cela a été remis. J’attends encore… ». Umberto Bruni célébrera le 24 novembre prochain ses 101 ans. Artiste infatigable, disciple de Guido Nincheri, Bruni a enseigné la peinture pendant près de trente ans à l’école des Beaux-Arts puis à l’UQÀM avant de prendre sa retraite en 1980. Depuis, il s’est entièrement consacré à son art. Bruni est demeuré fidèle au classicisme pictural ; son style figuratif met en scène principalement des paysages et des natures mortes.

J’ai visité à plusieurs reprises son studio ensoleillé, une annexe de sa résidence de Laval qu’il s’est fait construire. Il m’a alors longuement raconté ses années auprès de Guido Nincheri, ses nombreux voyages au Québec où il allait à la recherche du plus beau paysage que seuls ses yeux aguerris pouvaient déceler ; il m’a détaillé les effets multiples de la lumière naturelle sur une nature morte qu’il peignait dans son atelier. Tout au cours de sa carrière, Umberto Bruni a reçu de nombreuses reconnaissances pour l’excellence de son travail. En avril 1989, l’Ordre des fils d’Italie du Canada lui a décerné le prestigieux prix d’excellence Lion d’Or pour souligner sa contribution à la société canadienne comme professeur et artiste. Au Centre Leonardo Da Vinci de Montréal, la Galleria Umberto Bruni a été nommée en hommage à cet immense artiste qui y a réalisé un buste de De Vinci. En 2006, Umberto Bruni a reçu l’Ordre du grand mérite académique et Grand maître académicien décerné par l’Académie internationale des Beaux-Arts du Québec. Auguri professore Bruni !

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Pour mieux comprendre la santé mentale - Entrevue avec le Dr Marc Laporta En 1997, le Dr Laporta a créé le Centre d’intervention pour la psychose précoce au Centre universitaire de santé McGill (CUSM) dont il est le directeur. Il a également mis en place d’autres programmes cliniques. Sa première mission sous les auspices du Centre collaborateur OMS/OPS de Montréal consistait à développer au Vietnam des capacités d’intervention précoce pour les troubles de santé mentale. Marc Laporta a aussi mis sur pied des projets de collaboration internationale avec des pays comme le Belize et la République-Dominicaine et il participe à des projets gérés par l’Organisation panaméricaine de la santé (OPS) dans le domaine des urgences et des catastrophes dans les Amériques.

Marc Laporta est psychiatre et directeur au Centre collaborateur OMS/OPS pour la recherche et la formation en santé mentale de l’Institut Douglas. Il enseigne à l’Université McGill comme Professeur adjoint et occupe le poste de directeur Centre d'intervention des premières psychoses au centre Universitaire de santé McGill.

Le docteur Laporta s’intéresse aux différentes manifestations de la maladie mentale selon l’origine ethnique des patients. Cela l’a mené à mettre en place la Clinique italienne qui répond aux besoins en santé mentale des patients italophones. Il assure également la coordination de la formation médicale des étudiants au département de psychiatrie de l’Université McGill. Le curriculum vitae du Dr Laporta est saisissant, tout comme sa passion pour la psychiatrie. « Lorsqu’on choisit la médecine, on est sensible au fait que les gens perdent souvent la capacité de se défendre eux-mêmes et cette vulnérabilité me touche profondément. Ma réalité culturelle aussi est un élément clé, car j’ai toujours senti que les différences ethniques ont un effet sur notre façon d’interagir. Les interventions familiales font partie de la psychiatrie et j’y suis très sensible. Mon background culturel est déterminant dans ma pratique, car il me permet de prendre conscience d’être différent et de vouloir prendre le contrôle. C’est aussi une façon de conserver des liens étroits avec mes origines abruzzese et pugliese. La clinique italienne me permet de mieux comprendre comment vivaient mes grands-parents. »

5 questions en rafales à Dr Marc Laporta La maladie mentale se développe-t-elle et se vit-elle différemment selon l’origine ethnique?

Les fonctions du cerveau, sa capacité à interpréter le monde, sont colorées par notre culture, nos traditions. Cela fait partie de l’expérience de chaque personne. Bref, tout est teinté par nos origines. D’autre part, les cultures n’ont pas toutes les mêmes tendances à verbaliser leurs sentiments. Pour bien des cultures cela est tabou. Les gens se présentent sous une autre étiquette et c’est notre travail de les comprendre et de les aider à mieux verbaliser. L’autre différence est la façon dont les proches prennent soin de ces difficultés. Certaines ethnies entourent et aident profondément les patients ; la communauté est parfois très présente. Les gens que je vois ont du mal à reconnaitre qu’ils ont un problème de santé mentale, ils n’en ont jamais parlé, n’ont pas de définition, ils se sentent mal et ne font pas la différence entre les douleurs physiques et mentales. Ils sont craintifs, se sentent différents, pas à la hauteur. Les familles italiennes sont les premières à remarquer ces changements.

Il y a-t-il encore beaucoup de préjugés envers les problèmes de santé mentale…

Oui, il y a des préjugés car les gens ne comprennent pas de quoi il s’agit. Il s’écoule souvent beaucoup de temps avant qu’un malade ne reçoive de l’aide.

Donc, le maladie a le temps de se développer avant que les symptômes soient évidents. En général la maladie mentale est hautement stigmatisée. Il faut expliquer aux gens. Leur dire qu’une grande partie de la population va vivre avec cela. On se sentira moins jugé, moins isolé. Chez les Italiens de première généra-

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EVENTS tion, on a constaté des difficultés d’adaptation, de différence de culture. Les façons d’interagir entre deux générations sont source de conflits et d’incompréhension. La clé c’est la compréhension, se mettre dans la peau de la personne, éprouver de la compassion et accepter qu’elle vive des difficultés d’adaptation. Les gens de première génération sont venus ici pour fuir des problèmes et à leur arrivée ils ont travaillé très fort dans une urgence de survie. Ils n’ont pas eu le temps de s’adapter à la nouvelle culture : ils ont survécu et vivent dans la communauté avec les mêmes valeurs que lorsqu’ils ont quitté leur pays.

Mais la communauté a grandement évolué et cela crée un choc d’adaptation énorme. Les enfants vivent aussi une réalité difficile. Parfois ils sont en colère.

Parfois ils comprennent et font preuve de compassion envers leurs parents.

Vous utilisez une approche thérapeutique différente ?

Normalement les familles veulent que les choses s’améliorent, cela rend la guérison plus facile dans l’ensemble. Lorsque la famille accepte que l’on offre des outils et de l’aide, elle met en marche les solutions rapidement. La tendance est de rester impliquée. J’ai vu peu de familles italiennes couper les ponts avec les patients. L’intervention avec la famille est très bénéfique, car ils poursuivent le travail d’aide. Je travaille avec des communautés autochtones au Chili et au Nunavut et cela se vit par les liens communautaires et familiaux. C’est un facteur très stabilisant que d’être intégré dans le milieu. Les relations humaines sont au centre de la santé mentale.

Plus de stress mène-t-il à plus de maladies mentales ?

C’est sûr que nous sommes plus sensibilisés depuis 15 ans aux difficultés de santé mentale. On en parle davantage. On reconnait davantage les signes avantcoureurs. Tout le monde passe par des crises psychologiques à des degrés divers et on en voit davantage. On les détecte plus. Selon l’OMS (Organisation Mondiale de la Santé), une personne sur cinq développera un problème de santé mentale au cours de sa vie. On est pris avec la maladie mentale toute notre vie : la plupart sont phasiques, même pour une maladie récurrente : dépression, anxiété, schizophrénie. Il y a des périodes où les gens sont très biens et ils peuvent s’adapter de façon adéquate. La meilleure façon est de comprendre et d’accepter que l’on peut vivre des phases.

La maladie mentale est-elle liée à des problèmes de violence ?

On associe la maladie mentale aux pires problèmes sociaux, mais les problèmes de violence sont beaucoup moins fréquent que l’on pense et n’appartiennent pas

intrinsèquement à la maladie mentale. Ce qui est passionnant en psychiatrie, c’est que nous sommes à l’affut de chaque individu. On doit éviter de généraliser, on doit maintenir le côté unique de chaque patient. Malgré les grandes avancées de la recherche, nous ne sommes pas arrivés à comprendre les causes de la maladie mentale qui demeurent très complexes. Nous n’avons pas encore atteint une approche très technologique dans notre domaine. On agit encore selon une interaction unique avec la personne et avec son vécu.

Hôpital Douglas Institut universitaire en santé mentale Douglas 514 761-6131 www.douglas.qc.ca

Retrouvailles 1975 De St Pius X Comprehensive High Scool

On se souvient tous plutôt bien de notre adolescence et lorsque l’on regarde des photos de cette époque elles nous font rire et sourire. Elles nous rappellent combien nous étions naïfs, idéalistes et tellement jeunes ! On se rappelle aussi les copains et copines de classe aujourd’hui dispersée à travers le monde. « Nous avons organisé les retrouvailles en 2000, 25 ans plus tard. Le succès a été tel qu’on nous a demandé d’organiser une autre réunion. C’est incroyable, mais malgré le temps qui passe, on renoue rapidement avec nos amis de l’époque. Chacun a une histoire intéressante à raconter… plus de 40 ans de vie à se dire en quelques heures. Nous sommes 475 diplômés et on compte rejoindre environ 200 anciens élèves qui répondront présent à l’appel. Certains ont quitté la ville ou le pays, d’autres sont décédés », raconte Gina Pacitto, l’organisatrice de ces retrouvailles.

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2607, rue Fleury Est Montréal QC H2B 1L8

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Vince Morena’s Plaza Management Group Back At It The grand opening of Plaza Centre-Ville Photography by Leandro Phederrico

Vincenzo Morena started working in the food & service industry as just a young boy.

As a 12-year-old, he delivered pizzas by bike and on foot for Mello’s pizzeria on St. Viateur Street. “I can still smell the pizzas cooking in the woodburning oven,” remembers the 67-year-old. “Everybody loved the pizzas; it was my pleasure to deliver them.”

He has come a long way since his pizza delivery days in the 1960s. Morena is now President of the Plaza Tony Amicone, Vincenzo Morena and Steve Gagliano Management Group (PMG), which owns and operates several reception halls and convention centers in the Montreal area. The group inaugurated their eighth venue – Plaza Centre-Ville – at a celebratory cocktail this past August. “This venue is right in the heart of Montreal and it’s a beautiful place for weddings, social and corporate events,” he explains.

“We’re excited to add Plaza Centre-Ville to the group of PMG properties.”

Morena has more than 30 years of experience in the banquet hall industry and always remains passionate about his evolving industry. He opened his first reception hall in 1984 and hasn’t looked back since. He’s still as excited as his first days in the early 1980s.

Morena and his team at Plaza Centre-Ville – which includes his two sons, Marco and Massimo, as well as partners Steve Gagliano and Tony Amicone – personally selected the chefs for the new venue. “The chefs we hire are highly qualified and have mastered their trade,” he specifies.

“We look for chefs with experience and expertise. It’s about consistency – we want beautiful dishes that always taste great.”

Morena is fully committed to being involved in all aspects of his business. “It’s very important for each of our properties to continuously keep a high level of professionals working for our clients.”

Marco, Vincenzo and Massimo Morena

With his many years of experience, he says his passion for fresh food and good service harks back to his days working in his father’s grocery store on Clark Street. “I used to love waking up early in the morning and going to the Jean-Talon market before school to choose the produce,” recalls Morena.

“To me it was such a challenge to visit all the vendors and see who could give me the best price for the best quality.”

Despite his sense of ease, Morena admits the reception hall industry can be a pretty tough business. He says the competition is fierce and clients are increasingly demanding. “This is one of the most challenging businesses out there because so many clients have unique needs. If you don’t have passion, patience, knowledge and organizational skills in this business you will not succeed.”

Morena says the secret to his success is simple: “I’m a good psychologist,” he laughs. “When the bride, the groom, the in-laws and the rest of the wedding party come to meet me, everyone’s got an opinion. I try my best to read the situation and make everyone happy.”

If the success of the PMG group is any indication, Vincenzo Morena has been making many Montrealers very happy.

Photography by Foto Zazz

8330 Pascal Gagnon, St-Léonard, Qc H1P 1Y4 T (514) 326-7888 F (514) 326-1635

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A Recap of Montreal’s Italian Week 2015

Photography by Sara Barone

By Alexandro Loffredi From August 7th to 16th, Montreal’s Italian Week transformed the city into a celebration of colours, culture, and entertainment. From Rivière-des-Prairies to Notre-Dame-de-Grâce, Lasalle to Saint-Léonard and Saint-Michel, the festival celebrated the essence of being Italian.

Produced by the National Congress of Italian-Canadians (Québec region), the event has grown tremendously over the past years with hundreds of thousands of visitors in Little Italy. This year, Italian Week hosted events for over 440,000 festival-goers.

For its 22nd edition, the event highlighted the Campania region, particularly its breathtaking landscape, distinctively buoyant music, vibrant artwork, and traditional gastronomy. There were numerous local associations representing different regions, thus creating a true Italian piazza in the heart of Little Italy.

For the first time in twenty-two years, Montreal’s Italian Week had a spokesperson – none other than singer Marco Calliari. After launching his solo career on the festival’s stage in 2003, Calliari was the official voice of this year’s edition. He is a regular at Montreal’s Italian Week who reached out to Quebecers of all nationalities, further promoting the Italian-Canadian culture to the general public.

More local celebrities were among the masses to judge the annual dessert contest, including Freeway Frank (Virgin Radio), Frank Cavallaro (CBC Montreal), Sabrina Tutino (Zeste Télé), Antonio Giorgi (TLN), Marie-France Bazzo (Radio-Canada), and chef tenor, Davide Bazzali (Il Bazzali). Hosted by the trilingually delightful comedian, Joe Cacchione, the baba contest featured some of the best pastry shops in the city, but only one came out victorious: Boulangerie Pâtisserie Montebello (3322 rue Fleury East, Montréal-Nord) claimed the title by a narrow margin.

The Loto-Québec stage hosted an array of acts, including a concert by Anna

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Liani. After a successful performance at last year’s festival, she delivered an energetic show that had hundreds of people dancing. Liani is known for her love song, Bello Amore, which she wrote and performed for Cirque du Soleil’s “Zumanity” show in Las Vegas. Accompanied by whimsical background displays and a five piece band, she set the tone for a weekend of memorable performances.

The “Moda Sotto le Stelle” fashion show exemplified modern Italian fashion at its best, combining the avant-garde looks of Made in Italy Boutique, Garcia, and Silvian Heach, with the sophisticated style of Signor Terry, Sicily Clothing International, and Club Uomo. GL Touch Coiffure and Maquillage Adora added the finishing touches, while DJ Fabio Russo kept the crowd grooving to his fusion of vibe anthems, modern hits and Italian dance mixes.

The opera, “The Barber of Seville”, marked the grand finale to a memorable 22nd edition. Festival-goers crowded the stage under the star-lit sky for what was undoubtedly the most successful opera in Italian Week history. Featuring the astounding voices of Cosimo Eliseo, Raphaëlle Paquette, and Antonio Figueroa, under the direction of Italian maestro, Gianluca Martinenghi, the opera was a great hommage to Rossini’s celebrated masterpiece.

Under the guidance of Director General Ms. Josie Verrillo, and after several months of hard work and dedication, Montreal’s Italian Week was a great success. The staff was determined, volunteers were enthusiastic, and sponsors truly committed to the Italian community.

What’s in store for 2016? Organizers are already in the planning process, exploring new opportunities to spread the Italian-Canadian culture to Montrealers at large. We greatly anticipate what next year will bring!

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EVENTS

Giovanni Berretta - gentleman, philanthrope et homme d’affaires L’histoire du fameux ex-numéro 74 des Alouettes de Montréal, aujourd’hui président de J.E. HANGER, une entreprise québécoise établie en 1952 spécialisée dans la fabrication et la conception d’orthèses et de prothèses médicales, est loin d’être banale.

Né à Pisa, Giovanni Berretta arrive au Canada à l’âge de 16 ans. « À cette époque, les immigrants italiens s’installaient dans le quartier Parc Extension. J’y ai vécu avec mon frère quelque temps, puis nous avons déménagé dans le quartier NotreDame-de-Grâce où j’ai fréquenté l’école Marymount. » Gino Berretta raconte avoir grandi en marge de la communauté italienne. « J’ai étudié à Loyola et j’ai vécu à NDG. J’étais autonome, alors que les autres jeunes de mon âge vivaient encore chez leurs parents. Je vivais détaché du milieu italien, mais j’ai toujours conservé la langue et la culture. Au travail, je parle italien. Mes enfants parlent tous italien et je voyage fréquemment en Italie. Je suis très fier de mes origines. Je possède même un vignoble en Italie, non loin de Pise. Ce qui était au départ un hobby est maintenant devenu un travail à temps plein ! » Doué pour les sports, Gino Berretta a d’abord été joueur professionnel de soccer. À l’âge de 19 ans, il est repêché par les Alouettes de Montréal et en 1961, après seulement huit parties, il est nommé the Best Rookie in the East (la meilleure recrue de l’Est). Berretta avait alors développé un nouveau style de jeu qui lui a valu le surnom de the Kicking specialist. « Lorsque je suis arrivé d’Italie, j’ai joué au soccer pour l’équipe Cantalia, puis j’ai joint les Alouettes. J’ai vu de nombreux joueurs souffrir des blessures qu’ils s’étaient faites au dos et aux genoux. » Alors que sa carrière prend fin, en 1969, Gino Berretta entreprend des études en orthopédie. Il devient orthésiste et co-inventeur de l'une des premières orthèses du genou brevetées au Canada. Plusieurs joueurs d’équipes sportives professionnelles ont d’ailleurs été appareillés par lui.

Aujourd’hui, Gino Berretta est un homme d’affaires prospère et respecté. Il est aussi un généreux philanthrope. Depuis 2004 il occupe le poste de Président du conseil des Gouverneurs de l’Hôpital Shriners de Montréal. « Je crois que lorsque l’on connaît le succès, il faut redonner à la société. Ce pays a été bon et généreux pour moi, il est normal que je redonne en retour, particulièrement aux enfants, puisque c’est à eux que je pense à chaque jour dans mon environnement de travail. Je suis là pour aider ces jeunes hommes et ces jeunes femmes dans leur

réadaptation afin de leur permettre d’accéder à une meilleure qualité de vie. » Gino Berretta a également créé un événement haut-degamme unique pour poursuivre la levée de fonds pour le nouvel Hôpital Shriners de Montréal, Le Bal « The One & Only », une soirée magique, féérique qui s’est déroulée sous la co-présidence d’honneur du couple Carmie et Joey Saputo. « C’était l’événement de l’année ! », déclare fièrement Gino Berretta qui désirait clore de façon grandiose ses années de présidence. Cette soirée exceptionnelle s’est déroulée le 3 octobre au Stade Uniprix. L’objectif ?

Un million de dollars.

3 Questions en rafales à Gino Berretta : Votre expérience de sportif de haut niveau a-t-elle joué un rôle important dans votre vie professionnelle ?

Oui bien sûr, lorsqu’on est compétitif sur le terrain, on l’est aussi en affaires. Il faut de la “drive” pour réussir !

Quel est l’objectif de la campagne de levée de fonds des Shriners ?

L’organisation des Shriners de Tampa a apporté une contribution de 97 millions de dollars sur un budget total de 130 millions pour la construction du nouvel hôpital sur le site du CUSM. Il nous faut donc aller chercher la différence. J’organise depuis 5 ans un tournoi de golf qui rapporte chaque année 500 000$. J’ai sollicité mes contacts personnels et d’affaires et jusqu’à aujourd’hui, j’ai amassé 3M$. L’unique hôpital Shriners pour les Enfants au Canada a emménagé à la fin septembre dans de nouveaux locaux ultramodernes – les plus modernes de tous les hôpitaux Shriners au monde – offrant l’équipement et les installations à la fine pointe de la technologie et nous sommes très fiers qu’il soit demeuré à Montréal.

Votre mandat se termine en 2016. Et après ?

Ensuite, je crois bien mériter un moment d’arrêt. Et j’ai promis d’aider la Casa d’Italia. J’étais membre du conseil d’administration pendant quelques années.

Mais pour réussir un projet, il faut s’y consacrer entièrement ; alors j’ai dû quitter, mais j’ai promis d’y revenir un jour et je tiendrai ma promesse. J’y reviendrai bientôt!”

*Certaines conditions s’appliquent, Visiter www.lexim.ca pour plus d’info.

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