Panoram Italia Toronto April-May 2016

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ThE ITAlIAN-CANADIAN mAgAzINE mAIlED TO hOmES & BUSINESSES IN ThE gREATER TORONTO AREA

lIVINg ITAlIAN STYlE

BEST OF

ITALIAN

FOOD AND

DINING

A lOOK AT COVER: CHEF ROB GENTILE ONE OF US • UNO DI NOI APRIL / MAY 2016 • VOL.6 • NO.2

www.panoramitalia.com

LIGURIA

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TABLE OF CONTENTS

APRIL / MAY 2016 Vol. 6 NO. 2 EDITORIAL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 LIFE & PEOPLE St. Jean de Brebeuf Lights Up . . . . . . . . . . . . . . . . . . . . . . 12 Celebrating Johnny Lombardi . . . . . . . . . . . . . . . . . . . . . . . 14 Friuli Earthquake Remembered . . . . . . . . . . . . . . . . . . . . . 16 Future Leader: Antonio Ienco and Mark Pagliaroli . . . . . . . 18

ITALIAN FOOD & DINING

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Toronto’s Italian Cuisine Scene . . . . . . . . . . . . . . . . . . . . . 22 Chef Rob Gentile. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Chef Giacomo Pasquini . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 Chef Fabio Bondi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 Best of Italian Food and Dining 2016 . . . . . . . . . . . . . . . . . 30

VILLA CHARITIES . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 FASHION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 LIVING ITALIAN STYLE . . . . . . . . . . . . . . . . . . . . . 38

EXECUTIVE PUBLISHER & EDITOR Tony Zara

EDITORIAL DEPUTY EDITOR-IN-CHIEF Adam Zara

ASSOCIATE EDITOR Pal Di Iulio

MONTREAL MANAGING EDITOR & WEB MANAGER Gabriel Riel-Salvatore

TORONTO MANAGING EDITOR Rita Simonetta

PROOFREADERS Rossana Bruzzone Aurélie Ptito

ART DEPARTMENT ART DIRECTION & GRAPHIC DESIGN David Ferreira

PHOTOGRAPHY Giulio Muratori

ADVERTISING ACCOUNT EXECUTIVES

DESIGN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

Anthony Zara Gianpietro Nagliati-Bravi Fred Lamberti

LIGURIA

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ITALIAN TRANSLATOR Claudia Buscemi Prestigiacomo

Genova – Gateway to the Italian Riviera . . . . . . . . . . . . . . 42 Did You Know? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 7 Must-See Sights Around Genova . . . . . . . . . . . . . . . . . . 46 Gente de Liguria Association . . . . . . . . . . . . . . . . . . . . . . . 48 History of Genova’s Football Club . . . . . . . . . . . . . . . . . . . 50 Genova da città di emigrazione a città di migrazione . . . . 51 Tasty Liguria – Ten essential Ligurian specialties . . . . . . . . 52 Pesto Genovese Recipe . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

ARTS & CULTURE Photographer Vincenzo Pietropaolo’s Ritual . . . . . . . . . . 54 Tarantella Dancer Marisa Buffone . . . . . . . . . . . . . . . . . . . 56 Intervista a Albano Carissi . . . . . . . . . . . . . . . . . . . . . . . . . 57

CONTRIBUTORS Rebecca Alberico • Julie Aubé • Erica Cupido • Antonio D’Alfonso Danila Di Croce • Sal Difalco • Alessia Sara Domanico Beatrice Fantoni • Stephanie Grella • Dante Di Iulio Sarah Mastroianni • Romina Monaco • Francesca Spizzirri Vittoria Zorfini • Jesper Storgaard Jensen • Chef Adrea Della Gatta 26 Duncan Street, Toronto, Ontario, Canada M5V 2B9 Tel.: 1.844.ITALIA.1 or by e-mail at: info@panoramitalia.com Legal deposit - Bibliothèque nationale du Québec / National Library of Canada - ISSN: 1916-6389 Distribution par / by

EVENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58

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SPORTS The Histrory of the Giro d’Italia . . . . . . . . . . . . . . . . . . . . . . 60 Ettore Messina . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62

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EDITORIAL

Amarcord My

first editorial in Panoram Italia brought me many letters of congratulations, suggestions and story pitches – all very positive and encouraging. Grazie.

The letters were from grade school, high school, university friends and many others who I had not seen or heard from regularly in the past 30 years. Some sent me more than just auguri and suggestions but also included photos taken 40 and 50 years ago when we all had hair, darker hair and were certainly thinner.

AMARCORD! These photos and words brought a smile to my lips, but in some cases, also captured the zeitgeist of our generation, our times, our la bella gioventù!

The following generations also have stories to tell about their youth and aspirations, as well as the tribulations and sometimes humorous scenarios involved in growing up Italian-Canadian. After sharing these photos at an editorial meeting, they convinced Panoram Italia to commence a new section in the June/July 2016 edition entitled AMARCORD. This Romagnolo expression was made famous by Federico Fellini’s 1973 coming of age movie of the same name.

How can you, our readers, participate? Send us your photos taken prior to 2000. They should tell a bigger story than your parents’ wedding, your baptism, graduation or shaking hands with a powerful politician or famous stars. These are all certainly most important occasions and memorable life events, but we want to try to go beyond the personal to photos that tell the story of the greater community’s social or historical experiences. For

Pal Di Iulio Associate Editor Panoram Italia

Photo courtesy of Roberto Cazzola and mario Covatta.

These photos and words brought a smile to my lips, but in some cases, also captured the zeitgeist of our generation, our times, our la bella gioventù!

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instance, attending festas and picnics, taking Italian language or Canadian citizenship classes, creating lavish backyard gardens, gathering for World Cup celebrations, making peppers, pomodori and sausage memories with the nonni, strolling in Little Italy, a eureka moment, or other occasions that capture a place in time.

I encourage you to participate. These are your stories, your magazine.

In this edition, we feature the late Johnny Lombardi who would have turned 100 this past December and whose creation, CHIN Radio, is celebrating its 50th anniversary in the summer of 2016. He made it possible for all of us to enjoy Italian language programming on Canadian radio and for many of us to get our first public exposure, and in my case, helped the St. Michael’s College School Italian Club promote and perform, “I Rusteghi” by Carlo Goldoni at the CHIN Picnic on Centre Island in 1968.

He was one of my mentors and I took to heart his famous, “parlate poco e dite assai” maxim. I encourage you to “scrivete poco e dite assai” and let your pictures speak 1,000 words for you.

I also want to pay tribute and respect to another late friend and mentor, Sergio Tagliavini Jellinek, who passed away in January. I have read his columns since 1970, first in Corriere Canadese and for the last 25 years in Lo Specchio.

Grazie, Sergio, for your belief in and passion for the community, sense of service and example. You taught us that one can speak softly, with integrity and still be heard. Grazie and Rest in Peace my friend.

This photo was taken at the St. michael’s College School Italian Club Picnic at Kelso Provincial Park in the summer of 1970. It speaks of a gentler time in Toronto, just after Woodstock, before the flight to suburbia, Italy World Cup Champions, the Internet, cell phones, social networks and online dating when one had to actually speak to each other (faccia a faccia), and that also included meeting the parents!

Newly arrived immigrants or first generation Italian Canadian high-school teenagers were trying to “opt in,” participate, create, contribute to the making of the Canadian pie by sharing our cultural heritage with a multicultural Canada instead of “dropping out.” It was a time when prezzemolo and basil were more popular than marijuana!

LIFE IN A SNAPSHOT:

To participate in AMARCORD, simply send us an email at info@panoramitalia.com, which includes a high resolution scanned photo and an accompanying story about it (100 words maximum). The picture and text should reflect an experience, event, moment or highlight that captures the spirit of what it means to be Italian-Canadian. Deadline: May 2, 2016. Make sure to include your full name. If your picture and story are chosen, they will be published in the June/July edition of Panoram Italia.

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LIFE & PEOPLE

St. Jean de Brebeuf High School Lights Up Intergenerational program illuminates chapel with stained glass windows

By Stephanie Grella

In

celebration of St. Jean de Brebeuf Catholic High School’s 10th anniversary, the community has come together to create four stained glass windows for the school chapel. While colourful stained glass may be a common trait of many churches, these four windows are the product of an intergenerational mission of community and faith. Produced by a long-time local artisan,

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installed by one of the school’s teachers, and designed by Grade 11 students, the windows shed light on talent and generosity both in and out of the classroom.

For Jeanné-Marie Morson, the school’s chaplain, installing stained glass windows in the chapel has been a decade-long goal. Having served as chaplain since the high school opened in 2005, Morson has welcomed student artwork in the

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LIFE & PEOPLE

chapel, including paintings and collages. The production of these new windows are no exception. Each pane represents one of the four seasons, depicting the environment that St. Jean de Brebeuf would have experienced as a missionary in northern Ontario.

“Stained glass has the capacity to transmit the story of faith. It transcends time, and there’s a message in our art,” Morson tells Panoram Italia. “The chapel is a place of refuge, prayer, solitude and reflection.

We wanted to beautify that space, to make it welcoming and celebrate the gifts of our community.”

While Morson is happy to see the project come to fruition, she credits the final product to all those who helped make the dream a reality. Rosemarie Gidaro, the school’s art teacher, and principal Rocchina Antunes were key pillars of this project, according to Morson. Adriano Stillo, the school’s tech teacher, LEFT PAGE: Students in Rosemarie gidaro's art class helped design the chapel's four stained glass windows. Also pictured is Jeanné-marie morson, the school’s chaplain, tech also provided a vital role of installing the windows as well as askteacher Adriano Stillo and his father Bruno Stillo, who produced the windows. ing his father, Bruno Stillo – a passionate stained glass artisan – to bring the students’ designs to life. With the leadership and ABOVE: Erin Ellistan, Bruno Stillo and Ivan Espinosa support of each person, Morson says the windows reflect the school’s value of selfless service. “Part of the Brebeuf prayer The contributions of Erin Ellistan and Ivan Espinosa, two current Grade reads, ‘May our single endeavour be to give ourselves to your work and to be 12 students, were also vital parts of this project, along with many of the other faithful to you. May we be inspired to participate actively in the world to selfstudents’ participation. Both Ellistan and Espinosa were in Gidaro’s Grade 11 less service,’” Morson says. “Coming together with this generous man’s art class last year when they were asked to submit designs for the stained [Bruno Stillo] artistic gift and the students’ talents was this prayer coming glass windows. Ellistan’s submission was one of the four chosen designs, but into the flesh.”

Espinosa and other students continued to be part of the process. From selectFor Bruno, producing stained glass is more of a hobby than work. ing colours to enlarging the chosen designs, Espinosa says it was a collaboVolunteering his free time to the project, Bruno offered the four 5 by 3 foot rative effort, ultimately helping the art program showcase the school’s faith. hand-cut windows to the chapel as a gift, working with the students and Gidaro “It’s amazing to have support from the school and create great art pieces,” each step of the way. “I like it because it’s a challenge. When you build a design, Espinosa says. “My parents are really proud of me. They’re proud to see me piece by piece, it’s like a puzzle,” Bruno says. “You come up and see what the involved in the community.” design can be, and you’re proud of what you do.”

Nearing the end of her studies at St. Jean de Brebeuf, Ellistan feels proud About 10 years ago, Bruno learned how to cut and design glass for a to be part of the chapel’s permanent installation. Ellistan says she received variety of projects, including window panels, lampshades, and decorative items. many compliments from her peers, and with a formal blessing of the Originally from Rome, Bruno has lived in Toronto for 53 years, learning differwindows held in March, the community at large was welcomed to admire the ent trades during his time here. “It’s just how to kill time and to keep going,” designs. “None of this would have happened without Ms. Gidaro and Ms. Bruno says. “When you create something, you don’t care about how many Morson,” Ellistan says. “A part of what I did is with the school. I can come hours. You just come up with the best you can do.” back next year, look at the chapel, and say ‘I created that.’”

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LIFE & PEOPLE

Johnny Lombardi with his daughter Theresa and his son Lenny

Many Languages – One Community Celebrating Johnny Lombardi’s Legacy

By Rebecca Alberico

N

early fifteen years after his passing, Johnny Lombardi is still a household name. It’s almost as if Mr. Toronto isn’t gone at all. The Father of Multicultural Broadcasting would have turned 100 years old this past December, and his creation, CHIN International Radio and Television, is set to celebrate 50 years.

CHIN now broadcasts cultural programming in over thirty languages across the Greater Toronto Area and Ottawa, and loyal viewers turn to City TV for the CHIN TV broadcast every Sunday.

Lombardi’s contributions to the industry earned him nearly two dozen accolades including Broadcaster of the Year, Cavaliere Ufficiale (Official Knight of the Italian Republic) and Member of the Order of Canada.

Sam Ciccolini, co-founder of Masters Insurance, entrepreneur and dear friend of the late Lombardi, shares nothing but fond memories of a wellrespected man. “Johnny Lombardi is a Canadian icon,” shares Ciccolini. “He was an asset to our city.”

Lombardi belonged to a generation of Toronto icons that included friends like Ed Mirvish (“Honest Ed”), Sam Sniderman (Sam the Record Man), and former Mayor of Toronto, Mel Lastman.

As the founder and sole proprietor of CHIN International Radio and Television until his passing, Lombardi played a pivotal role in the integration of a number of immigrant communities in the city. CHIN’s multicultural programming provided Canadian newcomers with a small piece of familiarity as they eased into their new lives. He was the proud Toronto-born son of Italian 14

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immigrants who were born in Pisticci, in the province of Matera, from the Basilicata region. It was Lombardi’s humble beginnings that drove his compassion towards newcomers. “My father saw a need in the community, and the opportunity to make a difference,” says Lenny Lombardi, Johnny’s son and the current President and CEO of CHIN. Lombardi’s early passion for music was ignited by chance, after he learned of a performance contest that offered a cash prize. He dedicated his time to learning the harmonica and took first prize.

This was the first glimpse into the kind of man Lombardi would grow up to become.

At the tender age of 14, he became the front man of his own band, Johnny Lombardi & His Orchestra, followed by a role in London, Ontario, as first trumpet player in Benny Palmer’s band.

Lombardi was enjoying the high life, playing in the most popular dance halls and earning a good living. All that changed when he enlisted with the Canadian Armed Forces in 1942 and traded the charmed life for four years in uniform during the Second World War. “Here he was making big money for a guy in his twenties, but he quit all of that to join the army,” says Lenny. “To me that spoke to his courage, because London had become his home and he was planting roots.”

When Lombardi returned, music was out of his system and he searched for a new opportunity. It came in 1946, when he opened the doors to his first supermarket, Lombardi’s Supermarket, supplying the Italian-Canadian community

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LIFE & PEOPLE with specialty products imported from Italy. His charisma and popularity earned him the title of “the unelected Mayor of Little Italy.” As business grew, the supermarket moved to several locations along the College Street strip, known today as Little Italy.

The business was much more than another endeavour for Lombardi – he fostered relationships that would last a lifetime. “If people who don’t know me meet me on the street tomorrow, they will give me their condolences – 14 years later,” shares Lenny. “So many people have told me that my father helped them get their first job in Canada. He was that kind of guy.” It’s a testament to the character of a man who had an impact on the lives of so many. Lombardi’s love of broadcast came about while advertising for his supermarket over the airwaves.

Soon thereafter, he began providing actual programming for the cultural communities through shows on various radio stations and flying Italian singers to Toronto for concerts.

Lombardi’s vision grew, and he realized he needed more airtime, prompting him to apply for his own multicultural radio station, and CHIN was born.

Launching the broadcast proved challenging during a time when multiculturalism was a new concept without clear guidelines for thirdlanguage programming. “Finally, in 1985 the Canadian Radio-Television and Telecommunications Commission decided to write official ethnic radio policy for other stations to follow,” says Lenny. “The document was formulated based on the model of CHIN Radio.” CHIN Radio became the foundation for the future of ethnic broadcasting in Canada.

Lombardi’s commitment to his project earned him the respect and admiration of people like former Prime Minister Pierre E. Trudeau and current Toronto Mayor John Tory. “He was committed to the betterment of our country’s multiculturalism structure like no other,” notes Ciccolini.

CHIN quickly grew from a few languages to a couple dozen, including Portuguese, Spanish, Hebrew, Polish, Cantonese and Croatian, to name a few.

This accomplishment motivated Lombardi to launch the famous CHIN International Picnic. Since its inception nearly 50 years ago, the summer picnic has evolved from a spaghetti lunch to the event of the year for many of Toronto’s multicultural communities. You’d be hard-pressed to find a family that hasn’t attended the outdoor soirée at least once. Lombardi brought in the best talent

Young Johnny lombardi

from around the globe, strengthening Toronto’s international ties in the process.

“It was, and still is, the largest and most influential cultural event that brought together so many communities under one umbrella,” says Lenny.

“There’s nothing quite like it.”

Today, the picnic is part of Toronto’s DNA, hosting thousands of people, dozens of vendors, and a handful of cultural superstars annually.

Another fan favourite is CHIN’s annual broadcast of the Sanremo Festival, live from Italy. “Innovative, passionate, community builder,” says Ciccolini, “three words to describe the man Lombardi was.”

His indubitable devotion to everything he set his mind to was the key to his success, and that resonated with the community.

As CHIN embarks on its 50th year, the network will be sharing special congratulatory messages from Toronto personalities, international celebrities and cultural communities in the city. “He was a humble guy despite his big personality, but he would be very proud to see how far we’ve come,” shares Lenny.

“He would be happy to know that we haven’t forgotten him.”

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LIFE & PEOPLE Photos courtesy of mosaico

Friuli Earthquake of 1976 An example of Italian solidarity

By Danila Di Croce

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his coming May marks the 40th anniversary of the earthquake in Friuli, an especially pivotal time in the history of Italian-Canadians, not just in the city of Toronto, but throughout the country.

On May 6, 1976, Friuli had a powerful earthquake that centred in the town of Gemona del Friuli, but with a magnitude of 6.5 on the Richter scale, it was felt strongly across most of Northern Italy and as far south as the outskirts of Rome. The results were devastating, with almost 1,000 individuals killed, 2,400 injured and 157,000 left homeless.

News of the tragedy reached Toronto on Friday, May 7. All was set for the second annual telethon at Villa Colombo to be held two days later. Twelve hours worth of guests and entertainment were organized, technical elements were set in place,

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Primo Di luca, Paul Ariemma and marco muzzo around the fountain of Villa Colombo during the mother’s Day telethon 1976 whose objective was changed at the last minute, with funds, about $700,000, redirected to the Friuli Earthquake Fund.

and a minute-by-minute schedule had been arranged.

But reports of the dire conditions in Friuli left telethon organizers such as Tony Fusco, then chairperson of the Italian Canadian Benevolent Corporation (ICBC), and Paul Ariemma, then executive director of the ICBC as well as telethon producer, with some tough decisions to make.

Villa Colombo desperately needed funds with its doors newly open and many expenses to be paid; however, the plight of the situation in Friuli cast a shadow over the original plans, and a call of moral duty rung loud and clear. “I called Mr. Tony Fusco,” Ariemma, recounts, “and I said ‘Tony, we cannot NOT change the focus [of the telethon] to the earthquake.’ We had to change it.” Although they knew it was the right thing to do, it didn’t make it any easier.

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LIFE & PEOPLE Fusco explains, “We had planned for six months for the telethon; we had contracted with a company to put it on the air; we had gone through all 12 hours minute by minute; then 48 hours before show time we had to change everything – the signs, the guests, everything!”

In the end, their decision was met with great success. Pledges came flying in, and many, Italians and non-Italians, lined up in person at Villa Colombo with cash in hand. Even children brought their piggy banks to offer up whatever they could.

Nearly $700,000 was raised and placed in a trust account for the Friuli Earthquake Fund. “The Italian Canadian Benevolent Corporation, today known as Villa Charities Inc., is proud to be associated with the fact that not only did we build buildings but we built a community,” Fusco states.

“many, Italians and non-Italians, Pledges came flying in, and lined up in person at Villa Colombo with cash

in hand. Even children brought

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their piggy banks to offer up whatever they could.

Many would agree, as individuals such as Elvio Del Zotto and the late Marco Muzzo labeled the work of Villa Colombo as “an unbelievable example of leadership and good-hearted, Italian solidarity.”

The day after the telethon, Dr. Laureano Leone, the recently elected president of the National Congress of Italian-Canadians, along with committee members, Elvio DelZotto and Primo Di Luca, flew to Ottawa to meet government officials.

The Canadian government decided to grant $1 million dollars in emergency aid to Friuli, in addition to the cost of the armed forces. The Ontario government gave $500,000.

Further meetings were organized across the regional chapters of the National Congress, resulting in a nationwide fundraising effort. While many were involved, it was a group of a select few who oversaw the relief efforts come to fruition in Italy.

Individuals including Primo Di Luca, Elvio DelZotto, the late Marco Muzzo, and the late Senator Peter Bosa, among others, took the project upon themselves, spending their own personal time and money travelling back and forth to and from the devastated Italian region.

Elvio DelZotto, Partner of DelZotto, Zorzi, LLP and Deputy Chair of Tridel Corporation, explains, “When I met with a member of the government, they instructed us to do it on our own so that we had complete control over the funds.

We had to apply for a non-profit license, collect all the funds, distribute them and decide what to do with the money. We got an architect in Toronto, an architect in Italy, we planned to build houses and picked the towns where they would be constructed.”

Canada’s Honorary Consul to Udine, Primo Di Luca, recounts, “As one of the coordinators, I developed a set of rules for the project which included the following: No monies were to be reimbursed for travel, hotel, cars, gas, etc.; no one’s business was to be involved in the project; any coordinator’s town could not be assisted; and any relative of the group could not be assisted through our project.”

With a budget of $4,416,700 raised through fundraising efforts, the group was able to oversee the construction of approximately 180 homes, with 92 in Venzone, 58 in Forgaria, and 30 in Pinzano. They also constructed one senior citizens’ home in Taipana and another in Bordano. Over 600 individuals benefitted from the project.

With a nationwide response to help a country in need, a true message of solidarity in the Italian community and beyond echoed throughout Canada in 1976. For a moment there were no divisions, just a strong will to help the brothers and sisters overseas who were in need.

As DelZotto remembers, “The feeling in Friuli was an outpouring of gratitude, not just to the Friulis but to Canadians overall.”

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FUTURE LEADERS

Filmmaker duo puts Vaughan in the spotlight

By Erica Cupido ike any memorable movie duo, Mark Pagliaroli and Antonio Ienco each have distinct, complementary roles in their work. “If you meet us both, we’re yin and yang,” says Ienco, 30, one of the co-founders of the Vaughan Film Festival. “I’m definitely the more vocal one.” His partner, Pagliaroli, 30, agrees. “He’s much bolder than I am. I’m more conservative, but there’s a good balance between us.”

Together, they put on the Vaughan Film Festival, which kicks off its fourth annual event on May 16. The four-day festival includes screenings of short films by students and experienced directors, an industry seminar, and after-parties where individuals might meet a mentor or find out more about a film. Submissions come from all genres – so on any day viewers might catch the latest documentary, sci-fi or animated short film – and are 20 minutes or less. It wraps up with an awards show, which recognizes actors and filmmakers from around the world.

What began in 2013 as a place for local directors and artists to showcase their work is now an internationally known film festival. Flashpoint actress Amy Jo Johnson has had her work as a director screened in Vaughan in the past, and this year she joins the judging panel. Entertainment Tonight Canada’s Rick Campanelli hosted last year’s awards show, where The Hateful Eight actor Michael Madsen was honoured. Even former Desperate Housewives actress Eva Longoria sent Ienco and Pagliaroli a video message thanking them for including a film she produced in the fest. “It’s a really tough industry in general,” says Pagliaroli, “so getting recognition from professionals who have done it for so many years, [lets you know] that you’re doing something right.”

Both Ienco and Pagliaroli know their way around a movie set. The pair – who both attended Father Bressani Catholic High School in Woodbridge – became friends after Ienco auditioned for a role in an independent film Pagliaroli was directing. They worked together for more than a decade, and slowly, Ienco became increasingly fascinated with working behind the camera. In 2010, they travelled to film festivals across North America to promote the first feature film they co-directed, The Invaders: Genesis. It was distributed in the U.S. and Japan. “We saw how many people came together to make a feature film with a shoestring budget,” says Ienco. “That’s what inspired us to find a platform to recognize their talent, as

L

opposed to only putting their name in the end credits.”

Since its their inaugural event in 2013, the Vaughan Film Festival has received nearly double the number of submissions each year. Despite having featured short films from Germany and Luxembourg in the past, Ienco and Pagliaroli – whose Italian relatives are from Calabria and Lazio, respectively – are excited to have Italian films submitted for the first time in 2016.

Ienco describes himself as a shy child, but says that his love of performing was evident early on. Growing up in a large, half-Italian, half-Greek family, he was encouraged to “be yourself, be vocal, say what’s on your mind and follow your dreams.” His first fans were the many relatives he’d perform for at family functions like communions and confirmations.

“Performing was a way for me to express myself,” he says. As he grew older, he found plenty of inspiration for comedy at home.

For Pagliaroli, taking drama class in high school helped him come out of his shell. Today, the values his parents instilled in him years ago are still top of mind. “They taught me good business ethics, in the sense of respecting the people you work with and how you present yourself.

I still take that to heart every day.”

For these partners, investing in the community’s future filmmakers is a large part of their vision for the Vaughan Film Festival. Ienco and Pagliaroli accept submissions from high school students across Ontario and have been invited to speak at local schools to encourage young directors, writers and actors to get involved. “We go into classrooms and ask who’s heard of the Vaughan Film Festival,” says Pagliaroli, “and every year more and more hands go up.”

Both men grew up with family members, friends and teachers who encouraged them to pursue a career in the arts, and now they’re paying it forward. “Where there’s a will, there’s a way,” says Ienco. “We let students know that if you are a filmmaker, someone who likes to write short stories, or you want to get into acting, there’s an opportunity for you. You don’t even have to leave the city you live in to do it.” The Vaughan Film Festival gives today’s budding directors experience that Ienco and Pagliaroli would’ve loved to have at the start of their careers. That’s why when people ask them, “Why Vaughan?” Their response is, “Why not?”

yourself, be vocal, say “ be what’s on your mind and

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follow your dreams.

Photos by Giulio Murator

Mark Pagliaroli and Antonio Ienco

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ADVERTORIAL

Grillo Barristers Putting clients first

By Rebecca Alberico

If

Our job is to educate the “public because the system is very complex.

“

you have been in an accident, or slip and fall, call the lawyers that can do it all… You would be hard-pressed to find someone in Toronto who isn’t familiar with Grillo Barristers’ catchy promo jingle, but not many know how the successful Toronto-based firm came to be.

Founder and President of Grillo Barristers, Salvatore Grillo, is an industry professional with more than 30 years experience in the personal injury field, and boasts a team of more than 90 handpicked professionals.

The well-known lawyer comes from humble beginnings. He and his parents immigrated to Canada in 1966 from Palermo, Sicily, when Grillo was just 13.

It wasn’t an easy road to success for Grillo; he knew that he was going to have to focus on his studies if he was going to be successful and take full advantage of the opportunities his parents worked so hard to provide him with.

“My parents really believed in the school system,” says Grillo. “I was never pressured to quit school to get a job and help pay the mortgage; they did the best they could to manage the expenses they had.”

After earning his Honours BA and a Masters in Italian Literature and Language from the University of Toronto, Grillo applied to law school. In 1979 he was accepted to Osgoode Hall Law School.

It was almost surreal for Grillo; he could hardly believe that after only 13 short years in Canada he had achieved such a remarkable feat. “My parents were very proud,” he shares. “I think I was a representation of their dreams and goals – I got somewhere.”

After his schooling, he began articling for a boutique firm in North York, getting a taste for the various sectors of law practice. He had a firsthand look at how criminal, corporate, real estate and personal injury law intertwined. Grillo found himself prepared for anything, making him a well-rounded lawyer in the field.

After a brief venture with his former classmates, Grillo went solo and Grillo Barristers was born. The firm was founded in 1985, specializing in personal injury law.

Part of his motivation was, and still is, the desire to help people in the community win the settlements they so desperately need and deserve. “I felt that there was a need in that particular field,” says Grillo. “Victims were not being properly represented, and I knew I was up to the task.”

The firm gets paid on contingency, which means clients only pay if their cases are won. He firmly believes that everyone is entitled to proper representation to fight for the compensation they deserve.

Grillo also understands the diversity and rapidly expanding multicultural landscape that is Toronto, and he prides himself on offering services in over a dozen languages, including Italian, Spanish, Portuguese, Arabic, Mandarin and Farsi. “If we can speak their language, it’s easier for us to explain otherwise complicated concepts,” says Grillo. “Our job is to educate the public because the system is very complex.” The team is committed to making the experience as smooth as possible for their clients, which means educating, planning and acting in the best interest of each client’s individual needs.

Grillo and his team have successfully pursued and negotiated claims in all areas of personal injury practice. The firm specializes in motor vehicle collisions, slip and falls, elder abuse and neglect, product liability and more.

What sets Grillo Barristers apart from the competition? Aside from the passion he has for his craft, Grillo prides his firm on being strategic, determined and always trial-ready.

He continues to hold himself to the highest standard, keeping up with the evolving legal landscape. “A lot of the rights of the victims have been restricted,” says Grillo, who sees a greater need for better representation.

The firm is overwhelmed with positive testimonials from grateful clients.

Some clients even send personal thank you cards to Grillo’s team, recognizing them for the life-changing help.

His passion is not only reflected in the success of his cases, but in his enthusiasm for running a successful company. Grillo is not only a lawyer but also a businessman, putting his heart and soul into building and maintaining a solid foundation for his company. “Over the years, the team has been successful because I’ve not only paid attention to my files but to the inner workings of my entire office – I am always involved,” he shares.

Staffed with the population equivalent to that of a small Italian city, Grillo is proud of the tight-knit community the firm has established over the years. For the most part the company has grown from within, promoting the advancement of the lawyers that have been employed since the beginning of their careers.

Despite Grillo Barristers’ continued success, Grillo’s family never takes the backseat to business. His wife, Laya, and children are also involved with the firm.

While Laya manages the office, the couple’s two sons, Giorgio and Christian, have decided to follow in their father’s footsteps and begin their journey in the profession. Grillo’s daughter Karissa has forged a path of her own in the dental field.

With the support from his family and his team, Grillo plans to continue focusing on the company’s growth. “My motto has always been ‘you can never stop’,” he says. “I have a lot of energy with respect to this field, so I’m going to put in as much work as I can.”

3200 Dufferin Street, Suite 210 Toronto, ON M6A 3B2 (416) 614-6000 PANORAMITALIA.COM

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ITALIAN FOOD & DINING

Beef Tartare by Chef Fabio Bondi from Local Kitchen

Toronto’s Italian Cuisine Scene

By Sarah Mastroianni

Top chefs and restaurants W

hen it comes to eating, there’s no place like Italy. Or is there?

According to a number of local industry professionals, there certainly is. And that place is Toronto.

Although he admits he’s “not an expert in Italian cooking,” Karon Liu, Food Writer at the Toronto Star, knows for certain that, “Italian cuisine has always been a tent pole in the restaurant scene in the GTA.” But it’s not only the ready availability of Italian cuisine in the GTA that makes it so popular – it’s also the quality. “Canada is home to an astonishing array of talented chefs and food industry types who have brought to the table their vision and expertise that would certainly rival their counterparts back home,” explains Rita DeMontis, National Food and Lifestyle Editor at Sun Media. “How I know this,” she continues, “is having observed both sides of the equation in the decades of having covered the subject, both in Italy and here in Canada.”

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I migliori Chef e Ristoranti Q

uando si tratta di mangiare non c’è nessun posto come l’Italia. O forse c’è? Secondo un certo numero di esperti, esiste sicuramente. E questo posto è Toronto.

Anche se ammette che non è “un esperto di cucina italiana” Karon Liu, critico culinario al Toronto Star, sa per certo che “la cucina italiana è sempre stata una colonna portante nella scena della ristorazione nella GTA.” Non è solo la pronta disponibilità della cucina italiana nella GTA a renderla famosa, ma anche la sua qualità. “Il Canada ospita una serie di sorprendenti chef di talento e diversi tipi di industria alimentare che hanno portato in tavola la loro visione e la loro competenza che gli permettono di competere con le loro controparti in casa”, spiega Rita DeMontis, National Food e Lifestyle Editor per il Sun Media. “Come faccio a saperlo?” continua, “dopo decenni a trattare l’argomento, ho osservato l’equazione da entrambi i punti di vista, sia in Italia che in Canada. ”

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ITALIAN FOOD & DINING

Chef Giacomo Pasquini's swordfish carpaccio with garlic chip, grapefruit and black ink aioli. Pasquini is the chef at Vertical.

She’s not alone in her thinking. Dario Tomaselli, Professor and Coordinator of George Brown’s Italian Postgraduate Program in Culinary Arts, accompanies his students on trips to Italy every year. The benefits of the experience, he says, are immeasurable – not only for the students themselves, but also for the contributions they then make to Italian cuisine in Toronto.

He explains that the result of exposing them to Italian cooking in Italy is that, “we’ve been able to import Italian know-how. Over the years, these young chefs have brought back the techniques of Italian cuisine, and they’ve managed to create something really special.”

When asked for examples of chefs who have succeeded in doing just this, Tomaselli doesn’t hesitate; Fabio Bondi, a George Brown graduate, coowner and chef at Parkdale’s Local Kitchen, along with Vertical’s Italian-born Giacomo Pasquini are both high on his list.

According to Liu, Buca’s Rob Gentile is another prime example of an Italian-Canadian chef who’s in touch with Italy and using that link to his advantage at home.

He agrees that this phenomenon helps to raise the bar in Toronto kitchens. “Over the years, I think Italian cuisine in Toronto has become more refined as a lot of chefs, especially the younger ones, have either done a stage in Italy or they’ve refined their techniques by studying how they do things in Italy.”

The evolution and refinement of Italian cuisine in Toronto has certainly not gone unnoticed. According to Canada’s 100 Best Restaurants magazine, Rob Gentile’s Buca came in third place and was Hogtown’s top-scoring restaurant, while his Bar Buca and Buca Yorkville also figured in the rankings. Other Italian restaurants in the city to receive accolades included Splendido, which came in fifth best. “We’re not just pasta and pizza anymore,” says Frank Mastromattei, Culinary and Hospitality professor at

Non è la sola a pensarlo. Dario Tomaselli, professore e coordinatore dell’ Italian Postgraduate Program in Culinary Arts della George Brown, accompagna ogni anno i suoi studenti nei viaggi in Italia. I benefici di questa esperienza, dice, sono incommensurabili – non solo per gli studenti stessi, ma anche per il contributo che essi danno alla cucina italiana a Toronto quando tornano.

Spiega che, stare a contatto con la cucina italiana in Italia, ha portato ad un importante risultato. “Siamo stati in grado di importare il saper fare italiano. Nel corso degli anni, questi giovani chef hanno portato qui le tecniche della cucina italiana, e sono riusciti a creare qualcosa di davvero speciale.”

Quando gli si chiede di fare degli esempi di chef che sono riusciti a realizzare proprio questo, Tomaselli non esita: Fabio Bondi, laureato alla George Brown, coproprietario e chef a Parkdale Local Kitchen, insieme a Giacomo Pasquini, nato in Italia, del Vertical, sono entrambi in cima alla sua lista.

Secondo Liu, Rob Gentile del ristorante Buca è un altro primo esempio di cuoco italo-canadese che è in contatto con l’Italia e che sfrutta le sue origini italiane al meglio. È d’accordo che questo fenomeno aiuti ad alzare la qualità nelle cucine di Toronto. “Nel corso degli anni, credo che la cucina a Toronto sia diventata molto raffinata come del resto i numerosi chef, specialmente i più giovani, che hanno fatto uno stage in Italia o hanno rifinito le loro tecniche di cucina studiando come si fanno le cose in Italia. ” L’evoluzione e la raffinatezza della cucina italiana a Toronto certamente non sono passate inosservate. Secondo la rivista Canada’s 100 Best Restaurants, il locale Buca di Rob Gentile è arrivato al terzo posto nella classifica dei ristoranti di Toronto, mentre i suoi locali, Bar Buca e Buca Yorkville, ancora rimangono in vetta. Altri ristoranti italiani in città sono stati premiati, incluso Splendido che è arrivato al quinto posto. “Non siamo solo pasta e pizza,” dice Frank Mastromattei, professore del programma Culinary and Hospitality al Humber College. “Negli ultimi anni, la cucina PANORAMITALIA.COM

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In recent years, Italian cuisine in Toronto has evolved to show that we’re so many different regions and dishes put together.

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Humber College. “In recent years, Italian cuisine in Toronto has evolved to show that we’re so many different regions and dishes put together.”

Liu has noticed this trend as well. He says that whereas 20 or 30 years ago, a “typical Italian” dish at a restaurant might have been spaghetti and meatballs, more recently local chefs have tried to diversify, and their efforts have been positively received. “Now they’re moving into the different little branches of Italian cooking, specializing in regional stuff,” he explains.

“Many restaurants have started focusing not just on Italian cuisine in general, but on specific aspects of Italian cuisine.”

Tomaselli agrees, “We’ve evolved a lot and we’ve brought back the simplicity of Italian cuisine. Ingredients are the most important part.”

But fresh, authentic ingredients from Italy aren’t always readily available for Canadian consumption. With the rising popularity of the Slow Food movement and Zero Kilometre philosophy, however, there is a strong emphasis on ‘eating local’ that plays in Toronto’s favour. “We’re big on produce and vegetables in the summer in Ontario,” explains Mastromattei.

“Most chefs try to use fresh quality stuff on their menu, and that means relying on ingredients from Canada.”

Vegetables and produce are one thing, but what about the specialty cheeses and meats that are the cornerstone for many Italian dishes? “Now people are even creating the products,” says Tomaselli. “Chefs go and find that farmer who will grow or produce a product for them just the way they want it.”

With these trends gaining ground in the GTA as well as the continual evolution and innovation of Toronto’s Italian cuisine, it’s easy to wonder exactly what the future will hold.

Tomaselli is anything but worried. In fact he’s sure of one very important thing: “I know that we’re in excellent hands”.

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Negli ultimi anni, la cucina italiana a Toronto è evoluta per dimostrare che siamo tante regioni e piatti diversi messi insieme.

“

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ITALIAN FOOD & DINING

italiana a Toronto è evoluta dimostrando che noi siamo tante regioni e piatti diversi messi insieme.”

Anche Liu ha notato questa tendenza. Racconta che 20 o 30 anni fa, un piatto “ tipico italiano” in un ristorante poteva essere spaghetti con polpette, invece adesso gli chef del posto hanno provato a variare, e i loro sforzi sono stati accolti positivamente. “Ora si muovono nei diversi singoli rami della cucina italiana, specializzandosi nella cucina regionale”, ci spiega. “Molti ristoranti hanno cominciato a concentrarsi non solo sulla cucina italiana in generale, ma anche su specifici aspetti di essa.” È d’accordo anche Tomaselli, “Ci siamo evoluti molto e abbiamo riportato in primo piano la semplicità della cucina italiana. Gli ingredienti sono la parte più importante.”

Ma gli ingredienti freschi e autentici provenienti dall’Italia non sono sempre facilmente accessibili in Canada. Con la crescente popolarità del movimento Slow Food e della filosofia Kilometro Zero, vi è una forte enfasi sul ‘mangiare locale’ che ha giocato a favore di Toronto. “In Ontario siamo forti su frutta e verdure in estate,” spiega Mastromattei. “La maggior parte degli chef cercano di usare prodotti freschi e di qualità nei loro menu, e questo significa fare affidamento su ingredienti provenienti dal Canada.”

Verdure e prodotti sono una cosa, ma che dire per quanto riguarda i formaggi tipici e i salumi che sono la pietra angolare per molti piatti della cucina italiana? “Ora la gente sta creando anche i prodotti”, spiega Tomaselli. “Gli chef stanno trovando agricoltori che coltivano dei prodotti per loro esattamente come li vogliono loro.”

Con queste tendenze che guadagnano terreno nella GTA, per non parlare poi della continua evoluzione e innovazione della cucina italiana di Toronto, è facile immaginare esattamente quello che sarà il futuro.

Tomaselli è tutt’altro che preoccupato. In realtà lui è sicuro di una cosa molto importante: “So che siamo in ottime mani. ”

Dish by Chef Fabio Bondi from Local Kitchen

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ITALIAN FOOD & DINING

Toronto’s Top Chef Il Top Chef di Toronto

By Rita Simonetta

H

e’s Toronto’s most acclaimed chef, applauded for ushering in a new philosophy to Italian food that has sparked a passionate following throughout the city from other chefs, restaurant critics and food lovers. Even British celebrity chef Jamie Oliver praised him back in 2011, calling him a “humble genius.”

The humble genius in question is Rob Gentile. At only 36 years old, he is at the top of his culinary game, thanks to his inventive and authentic approach to Italian cuisine.

“It’s all about showcasing the best seasonal ingredients. When they are in season, you don’t have to do much to them to make them taste great,” explains Gentile, who is the executive chef at Buca restaurant, on King Street West, one of Toronto’s hottest restaurants.

In addition to Buca, Gentile and the King Street Food Company are also behind the success of Bar Buca and Buca Yorkville. The accolades keep coming for the trio – according to a recent Canada’s 100 Best Restaurants magazine ranking, Buca took third place and was Hogtown’s top-scoring restaurant, while Bar Buca and Buca Yorkville were also recognized.

But this massive popularity and admiration doesn’t seem to fluster Gentile, whose calm disposition never wavers as he examines the fresh produce that just arrived at Buca, speaks with his staff and then prepares to rush off to his Yorkville restaurant. “I start my days early in the morning and end late at night,” he says.

Gentile’s steadfast commitment to fresh ingredients is on display at all three restaurants, where the menu varies to reflect the seasonality of products. In fact, the menu changes each day at Buca. Gentile notes that nowadays the general public is more knowledgeable about how this attention to detail makes all the difference. “A lot more people are choosing to buy ingredients when they’re in season.

Consumers are asking questions and they are purchasing based on the answers they are getting. It’s the mentality of people that is changing.”

For Gentile, optimal ingredients are a result of their origins. That’s why he relies on local farmers for his produce. “Things are changing because there are a lot of very passionate farmers that are doing incredible things locally. There are a 26

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lo chef più acclamato di Toronto, quello più applaudito che ha dato inizio ad una nuova filosofia del cibo italiano che ha generato un seguito appassionato in tutta la città, dagli chef ai critici gastronomici, agli amanti del cibo.

Anche un celebre chef britannico, Jamie Oliver, ha parlato di lui nel 2011, definendolo “umile genio”.

L’umile genio in questione è Rob Gentile. A soli 36 anni ha raggiunto il top del suo lavoro, grazie alla sua inventiva e al suo approccio autentico alla cucina italiana.

“Si tratta solo di mostrare i migliori prodotti italiani di stagione. Quando sono di stagione, non serve lavorarli troppo per ottenere un ottimo risultato”, spiega Gentile, executive chef del ristorante Buca, su King Street West, uno dei locali più in voga del momento a Toronto.

Gentile e King Street Food Company sono alla base del successo non solo del ristorante Buca, ma anche del Bar Buca e di Buca Yorkville.

Per il trio continuano ad arrivare riconoscimenti. Secondo la rivista Canada’s 100 Best Restaurants, Buca è al terzo posto della classifica dei migliori ristoranti ed ha raggiunto il miglior punteggio della Hogtown, mentre il Bar Buca e Buca Yorkville sono anche loro stati premiati.

Ma questa grande popolarità e ammirazione non sembra turbare Gentile, la cui calma non vacilla mai. Così esamina i prodotti freschi arrivati a Buca, parla con il suo staff o si prepara a correre al suo ristorante di Yorkville. “Le mie giornate iniziano la mattina presto e finiscono la sera tardi” racconta.

L’impegno costante di Gentile nello scegliere sempre prodotti freschi è una costante in tutti e tre i ristoranti, dove il menu varia e riflette le stagioni. Infatti, il menu cambia ogni giorno a Buca. Gentile fa notare che oggi il consumatore è molto più informato ed è consapevole di quanto l’attenzione al dettaglio faccia la differenza.

“Molte più persone acquistano i prodotti quando sono di stagione. I clienti fanno domande e comprano in base alle risposte che gli vengono date. È la mentalità delle persone che sta cambiando”.

Per Gentile, ingredienti di prima qualità sono il risultato delle loro origini.

Perciò lavora con gli agricoltori locali per ottenere i suoi prodotti. “Le cose sono in

È

Photos by Giulio Muratori

Rob Gentile

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ITALIAN FOOD & DINING

lot of amazing ingredients that are coming out of Ontario and Quebec. A lot of traditional Canadian products are making their way to the surface so we are learning more about our country. That’s fantastic.”

At Buca, the salsicce ciociare, as well as lonza and coppa on offer are made from pasture-fed pork procured from a Southwestern Ontario family-owned farm, while the pecorino Toscano cheese hails from a dairy farm in Stratford, Ontario.

And there are plenty of made-in-Italy staples, such as Piave cheese from Venice or gorgonzola from Lombardy.

Gentile says using premium, locally sourced products and transforming them through classic techniques is the heart and soul of Italian food. “My passion is to be connected to the traditions in Italy and integrate that here,” he shares.

And with all those elements in check, Gentile is able to unleash his creativity.

Seriously, this isn’t your zio’s penne alla vodka. Take Buca’s bigoli dish, which is made from duck egg pasta, duck offal ragu, Venetian spices, mascarpone and basil.

“Our role [as chefs] is important because we have the ability to influence people, and that’s a significant part of my job,” he explains.

Always in pursuit of the authentic, Gentile is proud that all of Buca’s pasta dishes and salumi are made in-house. The restaurant even produces its own vinegar from Ontario Concord grapes.

This pursuit for quality ingredients, home-based produce and made-fromscratch culinary fare is becoming more popular among chefs at Toronto’s Italian restaurants. “And it isn’t just Italian chefs,” Gentile points out, adding that the essential factor to making stand-out Italian food is philosophy rather than cultural background. “I really like what Kris Schlotzhauer has produced at Enoteca Sociale.

He has done an excellent job of cultivating a really nice menu. With James Senton taking over for Kris, I’m sure the food will continue to be outstanding.”

tastes whether it was the Italian food always on the

“

Mi piaceva sperimentare

sapori diversi, sia che si trat-

tasse dei piatti italiani sempre

table at family gatherings, or

protagonisti della tavola ai

trying the different spices and

pranzi di famiglia, sia provando

flavours of food from other

diverse spezie e sapori

cultures. Home is where my

attingendo da piatti tipici

inspiration and love of

di altre culture.

“

food came from.

The GTA’s newfound awareness of Italian cuisine is a welcome change for Gentile, who credits his love for cooking to being raised in an Italian family in Toronto that valued food. He recalls that his mother, who hails from Lazio, and his father, born in Abruzzo, were fond of preserving and curing, while his grandmother’s garden was an endless bounty of fruits and vegetables that found their way to the dinner table.

This opportunity to observe how a dish was created from its inception to the final product left an indelible mark on the chef. “I’ve known ever since I was a little boy that food was what fascinated me most. I was interested in being in my grandmother’s garden and in the kitchen learning how to roll out gnocchi. I enjoyed experiencing different tastes whether it was the Italian food always on the table at family gatherings, or trying the different spices and flavours of food from other cultures. Home is where my inspiration and love of food came from.”

That inspiration and love for food would gain strength and shape during his schooling at George Brown College’s culinary program, and then while training under chef Mark McEwan at North 44.

They all served as significant learning experiences, says Gentile, adding he is still eagerly soaking up more information to this day. His more than a dozen trips to Italy have provided him with methods and ideas he then showcases at his restaurants. Gentile was there last summer and plans to return soon. “It’s a continuous process,” he says. “As a chef you never stop learning.”

“

“

I enjoyed experiencing different

evoluzione, perché ci sono tanti agricoltori sempre più appassionati che, a livello locale, fanno cose incredibili. Ci sono molti ingredienti sorprendenti che stanno venendo fuori in Ontario e in Québec. Stanno emergendo diversi prodotti tradizionali canadesi, in questo modo stiamo imparando di più sul nostro Paese. È fantastico”.

A Buca, le salsicce ciociare, così come la lonza e la coppa di maiale che vengono servite provengono da animali da pascolo della fattoria famigliare Southwestern Ontario, mentre il pecorino toscano proviene da un caseificio a Stratford, in Ontario. E di questi prodotti che sono la base del made in Italy, ce ne sono in abbondanza, come il formaggio Piave di Venezia o il gorgonzola della Lombardia. Gentile dice che usare ottimi prodotti locali e trasformarli attraverso le classiche tecniche sia l’anima del cibo italiano.

“La mia passione è legata alle tradizioni italiane che diffondo poi qui,” spiega Gentile. E con tutti questi elementi in mano, Gentile è abile a dare sfogo alla sua creatività. Seriamente, queste non sono le “penne alla vodka” di vostro zio. Il piatto di bigoli di Buca è preparato con pasta all’uovo di anatra, ragù di frattaglie di anatra, spezie veneziane, mascarpone e basilico. “Il nostro ruolo (di chef) è importante perché abbiamo la possibilità di influenzare la gente, e questa è una parte significativa del mio lavoro” spiega Gentile.

Sempre alla ricerca dell’autenticità, Gentile è orgoglioso che tutti i piatti e i salumi siano fatti in casa. Il ristorante produce anche il proprio aceto dall’uva Concord dell’Ontario.

Questa ricerca della qualità degli ingredienti fatti in casa sta diventando molto popolare tra gli chef dei ristoranti italiani di Toronto. “E non solo tra gli chef italiani”, sottolinea Gentile, e aggiunge che l’elemento essenziale per rendere la cucina italiana una cucina di spicco, è la sua filosofia piuttosto che l’elemento culturale.

“Mi piace davvero quello che Kris Schlotzhauer ha prodotto all’Enoteca Sociale. Ha fatto un eccellente lavoro coltivando un menu davvero meraviglioso. Con James Senton al posto di Kris, sono sicuro che il cibo continuerà ad essere eccezionale”.

La riscoperta della cucina italiana nel GTA rappresenta un cambiamento positivo secondo Gentile, che attribuisce la sua passione per la cucina al fatto di essere cresciuto in una famiglia italiana a Toronto che ha sempre dato importanza al cibo.

Ricorda che sua madre, che viene dal Lazio, e suo padre, nato in Abruzzo, adoravano il curare e preservare prodotti freschi, mentre il giardino della nonna era un vero trionfo di frutta e ortaggi che si ritrovavano immancabilmente sulla tavola.

Questa opportunità di osservare come venivano creati i piatti dal momento della produzione fino alla fine, ottenendo il prodotto finale, ha segnato profondamente lo chef. “Ho capito fin da ragazzino che il cibo era ciò che mi affascina di più.

Mi piaceva stare nel giardino di mia nonna e in cucina per imparare a stendere gli gnocchi.

Mi piaceva sperimentare sapori diversi, sia che si trattasse dei piatti italiani sempre protagonisti della tavola ai pranzi di famiglia, sia provando diverse spezie e sapori attingendo ai piatti tipici di altre culture. La casa è il luogo da dove traggo la mia ispirazione e l’amore per il cibo”.

Questa ispirazione e l’amore per il cibo si è rafforzata e si è evoluta nel tempo durante il corso culinario al George Brown College, e poi durante la formazione con lo chef Mark McEwan al North 44.

Tutto questo è stato un’esperienza significativa, dice Gentile, aggiungendo che continua ad imparare ogni giorno. I suoi viaggi in Italia, più di una dozzina, gli hanno permesso di acquisire metodi e idee da mettere in pratica nei suoi ristoranti. Gentile era lì la scorsa estate e ha intenzione di tornare presto. “È un processo continuo,” dice. “Come chef non si finisce mai di imparare.”

Translation by Vittoria Zorfini PANORAMITALIA.COM

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ITALIAN FOOD & DINING

Giacomo Pasquini

A

s a native Italian, Giacomo Pasquini grew up with organic cooking in his hometown of Senigallia in the Marche region. With the Adriatic Sea on one side and green inland on the other, the 35-year-old is used to being surrounded by fresh products. Now a chef at Vertical in the heart of downtown Toronto, Pasquini has witnessed the evolution of the city’s Italian cuisine, from the increasingly popular organic movement to the importance of creativity when it comes to traditional dishes. Having cooked in several European kitchens, Pasquini has spent the past decade in Canada, where he says Torontonians are slowly realizing that there is more to Italian food than just spaghetti and meatballs.

Since the age of 13, Pasquini knew he was destined to cook. As the first person in his family to venture into the culinary industry, Pasquini says his biggest influence was his grandmother, who grew, picked, and cooked all her own food in Le Marche. For Pasquini and his family, organic was the only option, raising and killing their animals in order to cook fresh and healthy meals. Determined to become a professional cook, Pasquini enrolled in culinary school at the age of 14, gaining hands-on experience in restaurant kitchens. “I had a mission to cook,” He says. “I was making $200 a year, but you worked in high-end restaurants because it was a luxury. At the end of the day, you know if it’s what you want to do, and my goal was to understand and learn from the best.”

of Vertical

By Stephanie Grella

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I saw Italian restaurants in Toronto were investing in classic dishes, like lasagna and spaghetti and meatballs – the staples of fake Italian cuisine.

PANORAMITALIA.COM

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Photography by Giulio Muratori

Chef Giacomo Pasquini of Vertical

In an effort to learn more about Italy’s wide range of flavours, Pasquini toured a variety of regions. From Bolzano to the Amalfi Coast, the then-fledgling cook attempted to understand how each region differed in kitchens, chefs, and, most importantly, flavours. After visiting other European kitchens, Pasquini felt the urge to learn English, hoping to move to the United States. However, after meeting a fellow Italian chef who worked in Toronto, Pasquini was offered a job at Romagna Mia – a former Italian restaurant in downtown Toronto – before becoming the sous chef at Vertical. “I saw Italian restaurants in Toronto were investing in classic dishes, like lasagna and spaghetti and meatballs – the staples of fake Italian cuisine,” Pasquini says. “I never served or cooked spaghetti and meatballs in Italy. When I came here in 2003, it was all about portion and size. Now, it’s about ingredients.”

Although Pasquini wasn’t very fond of Toronto upon his arrival, he became a permanent resident in 2006 after meeting his wife. With his Italian upbringing and training, Pasquini has somewhat of a unique eye when it comes to recognizing an evolution in Toronto’s Italian cuisine. He says he has witnessed increased intrigue from Torontonians, who are not only interested in more creative approaches to traditional dishes, but who pay more attention to where their food is coming from. “I started noticing that local ingredients are very important to customers here,” Pasquini says. “Even the way we, as chefs, approach it; it’s about sustaining the economy and our small farmers. We’re trying to mix in those ingredients while still focusing on Italian flavour.”

Although Vertical used to have a rooftop garden, Pasquini says it was challenging to keep up with the high demand of ingredients. A garden of that size could only offer so much fresh produce each week, so Pasquini decided to order from local farmers, requesting specific produce from farms in Kawartha, the Barrie region, and other areas. “When you bite into something, it’s a symphony; it all comes together. Flavours, smells, taste buds: these are senses that you can’t replicate,” says Pasquini, who wants people to understand what they’re eating. “We do have a lot of people that don’t care, but I started bringing seasonal and sustainable food. They noticed what we were serving and they started to appreciate that.”

Comparing Toronto’s current Italian cuisine to what it was 10 years ago, Pasquini believes there is a big difference. While Italian-Canadians continue to compare meals in Italy to the food here, Pasquini himself cannot compare the two, claiming that every cook uses distinct flavours and ingredients. “It’s about your own flavour, so there’s no right or wrong. My mother and I don’t even cook the same way,” Pasquini laughs. “I’ve seen a massive difference in Toronto, which is fantastic. The variety of Italian restaurants is pretty complete, and it’s definitely a change that we needed.”

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ITALIAN FOOD & DINING

Fabio Bondi

By Stephanie Grella

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“

It’s all about the ingredients; any chef will tell you that.

Chef Fabio Bondi of Local Kitchen & Wine Bar

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Photography by Giulio Muratori

rom a young age, Fabio Bondi knew that his passion was in the kitchen.

Working within the culinary industry for most of his adult life, Bondi has experienced almost every facet of the restaurant business. From dishwasher to bartender to waiter, he has worked his way to becoming co-owner and chef of Toronto’s Local Kitchen. Although he has reached a lifelong goal, Bondi says the landscape of Italian cuisine in Toronto continues to evolve and push the culinary envelope – much like he plans to do in his kitchen.

His keen fascination with food was a result of his upbringing, he says. “Being Italian definitely influenced me. Everything happens at the dinner table – that’s basically the culture,” Bondi tells us. “I thought it would be great to plant my knowledge and bring it to a higher level.”

He did just that by taking the Italian Culinary Arts program at George Brown College. And an exchange program to Italy gave him the opportunity to spend six months in the region often referred to as the country’s green heart: Umbria.

Surrounded by hilly terrain and budding gardens, the then-aspiring chef immersed himself in authentic Italian cuisine, made fresh with locally grown ingredients. “The experience was amazing; I was really getting into Italian cuisine,” Bondi says. “I got really close to my chef who took his time and showed me a lot of stuff that I still apply today. It was an intense six months, but there was a lot of learning going on.”

Dedicated to bringing his lessons back to Toronto’s culinary landscape, Bondi and his childhood friend, Michael Sangregorio, decided to “go on this adventure” of opening their own Italian restaurant. In 2009, a year and a half after returning from Umbria, Bondi opened the doors of Local Kitchen, offering an authentic taste of Italy to the Parkdale neighbourhood and beyond. “We wanted to open something that was true Italian,” Bondi says. “Since we were kids, we always talked about opening a restaurant. It was our passion.”

Bondi credits much of his current success to those six months in Umbria.

Now, the 38-year-old ventures to Italy every year, embarking on food trips that include taste-testing different restaurants as well as working with the local chefs to continue learning about new and innovative approaches. “I never stop learning. It refreshes my senses and inspires me. You need to be inspired in order to come up with new recipes, techniques, and ingredients,” he says.

Ingredients are the main focus of Local Kitchen, according to Bondi. Inspired by many chefs’ use of fresh, locally grown greens, Bondi strived to recreate authentic Italian dishes with Ontario’s local ingredients. By growing their own vegetables on a quarter acre plot of land in King City, he and Sangregorio (with the help of Sangregorio’s father) ensure that their ingredients are healthy and fresh, embodying the “farm to table” approach to cooking. The garden provides Local Kitchen with a wide range of vegetables depending on each season, including peppers, kale, asparagus, garlic, arugula, and more.

“We can’t get a lot of the products that Italy has there. Their dairy is just on a different level, with years of history behind it,” Bondi says. “But we pick up the vegetables during the day and use them in the evening, the way they do it in Italy.

What we try to do is make very fresh, simple food for people who want to eat traditional Italian dishes with Ontario ingredients.”

In Local Kitchen’s early days, few restaurant-goers noticed the new establishment, Bondi says. However, this setback didn’t eclipse the co-owners’ commitment to Italian food. Instead, Bondi says they have boosted their creativity, offering memorable items imbued with seasonal tastes and an inventive combination of ingredients.

Now, as a well-known spot in the city, Local Kitchen fuses locally grown produce with internationally known dishes. In Bondi’s kitchen, even a plate of ziti pomodori demonstrates the chef ’s commitment to local ingredients. To create this dish, homemade pasta is added to a jar of preserved tomato sauce made in the peak month of August – just how nonna makes it – and is then topped with fresh basil. During the colder months, Bondi offered what he calls a traditional winter dish: pasta stuffed with chestnuts, topped with boar ragu and apple.

“It’s all about the ingredients; any chef will tell you that,” Bondi says. “The Italian landscape in Toronto is changing and evolving, but we will always try to keep it true.”

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of Local Kitchen

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ITALIAN FOOD & DINING

Toronto’s Best of Italian Food & Dining Toronto is a world-class city with cuisine to match. Food lovers have an abundant amount of choices to satisfy their every whim, whether it’s that perfect slice of pizza, mouth-watering pasta dish or cannoli and espresso to cap off a great meal. That’s why Panoram Italia asked you, our readers, to tell us your top choices for where to find the Best of Italian Food & Dining.

o s s e r p s E Best

y r e k a B n a i l a t I t Bes

o n i n a P t Bes

a z z i P t s Be

h s i D a t s a P t s e B

a t t e h c r o Best P

1. Zaza Espresso Bar 2. Faema Cafe 3. Il Gatto Nero 4. Nino D’Aversa 5. Lamanna’s Bakery

Honorable mention: Sicilian Sidewalk Cafe

1. California Sandwiches 2. Parmigiana Sandwiches 3. San Francesco Foods 4. St. Phillips Bakey 5. Molisana Bakery

Honorable mention: Nino D’Aversa

1. Sanremo Bakery 2. St Phillips Bakery 3. Rustic Bakery 4. Tre Mari Bakery 5. La Rose Bakery

Honorable mention: Nino D’Aversa

1. Libretto 2. Pizzeria Via Mercanti 3. Marcello’s Pizzeria 4. Camarra Pizzeria & Restaurant 5. Vesuvio Pizzeria & Spaghetti House

1. Terroni 2. Fratelli Village Pizzeria 3. Marcello’s 4. Palma Pasta 5. Zafferano Ristorante

1. Vicentina Fine Foods 2. Porchetta & Co 3. Eddystone Meats 4. Totera Fine Foods 5. Pizzeria Via Mercanti

Honorable mention: Grazie Ristorante

Honorable mention: Tonino’s Pizzeria & Panini

6. Terroni 7. Fratelli Village Pizzeria 8. Palma Pasta 9. That’s Italian 10. Queen Margherita Pizza

CELEBRATING 30 YEARS OF SERVICE

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3400 RIDGEWAY DR. UNIT #4 • MISS, ON • 905-275-7305 • WWW.MOLINAROSCATERING.COM 30

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o t a l e G Best

1. La Paloma 2. Sicilian Sidewalk Café 3. Gelato Gelato 4. Dolce Gelato 5. Il Gelatiere

i c c u d e p Best S

ITALIAN FOOD & DINING

1. Vicentina Fine Foods 2. Loconte Meat Market 3. Speducci Mercato 4. Totera 5. Eddystone Meats

e r o t S y r e c o r G n a i l a t I t s e B

t s i l e n i W n a i l a t Best I

p o h S t a e M n a i l Best Ita

f e h C n a i l a t I t s e B

Honorable mention: Rustic Bakery

1. Lady York 2. Cataldi 3. Longo’s 4. Garden Foods 5. Coppa’s Fresh Market Honorable mention: Fortino’s

1. Totera Fine Foods 2. Laconte Meat Market 3. Siderno Quality Meat 4. Eddystone Meats 5. Cataldi Fresh Market

t n a r u a t s e R n a i l a t Best I

1. Via Allegro Ristorante 2. Terroni 3. Cibo Wine Bar 4. Sotto Sotto 5. L’Unita

1. Rob Gentile 2. Massimo Capra 3. Luca Stracquadanio 4. Giacomo Pasquini 5. Fabio Bondi

Honorable mention: Coppa’s Fresh Market

1. Buca 2. Fratelli Village Pizzeria 3. Terroni 4. Villaggio 5. Zizi Trattoria Honorable mention: L’Unità

Spend the day exploring the unique shops and restaurants of Corso Italia, St.Clair West, followed by an evening of Italian films under the stars.

Saturday, July 16 and Saturday, August 13, 2016

On St Clair between Westmount and Lansdowne

torontocorsoitalia.com PANORAMITALIA.COM

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Italian Fallen Workers Memorial to be Unveiled on April 28 A memorial honouring more than 1,000 Italian workers who died in workplace accidents in Ontario will be unveiled in the Villa Colombo gardens on April 28th.

The unveiling, which coincides with the international Day of Mourning for workers killed, injured or disabled on the job, is the culmination of a six-year effort to formally recognize Italian workers’ sacrifices. The event will be attended by dignitaries, relatives of fallen workers, union representatives, volunteers, donors, Villa Charities leaders and others.

“For years it bothered me that no one remembered the workers who died,” says Marino Toppan, project leader and a former construction worker who was involved in the labour movement. “It’s important that the new generation knows about the price paid by by their fathers and grandfathers to build this beautiful country.”

The memorial is comprised of 11 columns bearing the names of the fallen workers, including two women, identified to date.

The memorial was built on a pro bono basis by Dominus Construction Group, headed by Joe Cordiano, and its trades. The design was provided pro bono by Giannone Petricone Architects. Other costs were covered by donations from the community. Additional donations are being sought, mainly to cover the cost of the higher than anticipated number of nameplates. The unveiling ceremony, to be followed by a reception in the nearby Carrier Gallery, begins at 3 p.m. on Thursday, April 28. The event is open to all.

To donate online, please visit www.villacharities.com. Donations can also be dropped off at the Columbus Centre reception, to the attention of "Villa Charities - Memorial."

To learn more about the memorial and the unveiling, please visit www.ItalianFallenWorkersMemorial.com or email info@ItalianFallenWorkersMemorial.com. Videos on this yet-untold story of Canadian history can be viewed on YouTube via the memorial website, and on Facebook by searching Italian Fallen Workers Memorial.

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PANORAMITALIA.COM

This special section is published by Villa Charities.

For more than 40 years across the GTA, Villa Charities has provided care for seniors and offered educational and cultural programs in music, dance, visual arts, culinary arts, athletics, and much more.

The Villa Charities family includes Villa Colombo Services for Seniors in Toronto; Villa Colombo Vaughan; Caboto Terrace, Casa Del Zotto and Casa Abruzzo apartments for independent seniors; the Columbus Centre; and J.D. Carrier Art Gallery.

For more information, visit www.villacharities.com

SPECIAL

More names will be added as additional workplace victims are identified from past records, says Toppan, who worked closely on the initiative with Gino Cucchi, Fulvio Florio, Mario Marra, Fortunato Rao, Odoardo Di Santo, Paola Breda and Pal Di Iulio. “We will keep digging to identify all of the workers who died so that they are never forgotten and can rest in peace,” he remarks.

SECTION

“Villa Charities is honoured to play a role in the memorial project and proud to have it located on our campus, in the heart of the GTA’s Italian cultural community,” says Eligio Gaudio, CEO of Villa Charities Inc., which donated land to the project. “The memorial’s long list of names reflects the major role of Italian Canadians in the development of Toronto and other Ontario communities.”

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Toronto Star Declares Ristorante Boccaccio “a Hidden Gem” Ristorante Boccaccio’s great food, excellent service and superior value have received high praise from the Toronto Star.

In a recent review, the Star declared Ristorante Boccaccio “ a hidden gem.” According to reviewer Amy Pataki, the restaurant offers “a good deal for quality food served with panache,” affirming what regular diners already know well.

“Waiters are courtly in the European tradition,” Pataki wrote.

“Come once, and you’re an honoured guest. Come twice and you’re family, getting biscotti with your espresso.”

The review also noted a unique added benefit of dining at Ristorante Boccaccio: lunch time diners can visit the Carrier Gallery, the city’s largest after the AGO, just down the hall.

To read the full review, visit www.villacharities.com (click Review in banner). Better yet, try Ristorante Boccaccio for yourself. To reserve, call 416-789-5555.

New Leadership at Boccaccio, Renewed Focus on Excellence Villa Charities welcomes a strong new leadership team to Ristorante Boccaccio. Sal Asmelash was recently appointed Manager of Ristorante Boccaccio and Caffè Cinquecento, and Nicholas Huey has been named Ristorante Boccaccio’s Chef de Cuisine.

Asmelash was recruited by Villa Charities CEO Eligio Gaudio, who was impressed by her work as restaurant and halfway house manager at The NATIONAL Golf Club of Canada, where he currently serves as Chair of the Board of Directors. Asmelash knows many of Boccaccio’s regular patrons through her past work at the club.

At Ristorante Boccaccio, Asmelash is implementing improvements to ensure customers enjoy a consistently high quality dining experience.

“The quality and value here are already exceptional,” she says. “My focus now is to enhance the finesse of a formal dining room, with attention to the small details so that the experience at every table is 100% at all times.”

Huey, an eight-year veteran of Ristorante Boccaccio’s kitchen, learned his craft in Venice. His approach to Italian cuisine is expressed well in the Toronto Star’s recent review of Boccaccio: “I want to keep it simple and traditional,” he told the Star.

Reviewer Amy Pataki called the restaurant’s tiramisu “a cocoa-dusted delight of mascarpone fluff and boozy biscuits. The bottom of the cup appears too soon.” Huey commented: “The Italian grandmothers should approve.”

UPCOMING EVENTS Carrier Gallery Sing Ja Kim, Eunha Kim, Kate Lee, Aeri Lee, Eunjae Shin: April 7-25 Sook Chan, Shirley V. Ting, Stella Kang, Louisa Lau, Shamsi Shahrokhi, Rati Vajpeyi, Vera Walton: April 19-May 2 Steve Wilson: April 7-May 2 Lilian Broca: May 5-July 4 Susan Phillips: May 5-June 6 Scotiabank Contact (Photography) - Bruno Mediati & Joseph Voci: May 5-June 6

Summer Day Camps for Kids Columbus Centre Early bird registration April 4-15 416-789-7011 x244/cultural@villacharities.com

Cooking Classes 416-789-7011 x244/cultural@villacharities.com

Music School Spring term 416-789-7011 x244/cultural@villacharities.com

Children’s & Adult Art Classes Spring term 416-789-7011 x248/cultural@villacharities.com

Giro Cycling Event May 29 www.villacharities.com/giro2016 416-789-7011 x337

Villa Charities Golf Classic June 21 www.villacharities.com/golf2016 416-789-7011 x337

VCLA Pasta & Bingo Night April 13 416-789-2113 ext. 2260

27th Annual VCLA Golf Tournament May 25 Save the date

The Venetian Ball Oct. 20, 2016 Save the date

www.villacharities.com PANORAMITALIA.COM

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Villa Colombo Toronto Celebrates 40 Years Villa Charities is proud to celebrate the 40th anniversary of the opening of Villa Colombo Toronto.

The first six residents, Rosy Caruso, Concettina De Robertis, Francesca Lo Pinto, Maria Milani, Carmela Perrone and Gaetano Venditti, entered Toronto’s first home for Italian-Canadian seniors in January 1976. The official opening was held three months later, on April 20, 1976. The inauguration followed a multi-year organizing and fundraising effort that galvanized the city’s Italian community under the leadership of its most prominent members.

Through many improvements to its facilities and changes in the approach to senior care, Villa Colombo’s principal focus remains unchanged, as a home dedicated to the culturally sensitive care of seniors. Today, as in 1976, Villa Colombo remains rooted in Italian culture, with services, programs and Mass provided in the Italian language. And the food, as always, is Italian.

Joe Carrier, former Board Chair of the ICBC (renamed Villa Charities in 1994), President Tony Fusco and Villa Colombo Construction Superintendent Jim Cirillo proudly raised the Canadian and Italian flags during a ceremony marking the completion of Villa Colombo’s external structure, in April 1975.

Recent upgrades at Villa Colombo include the renovation of sunrooms to create bright and inviting space for seniors. Villa Charities will focus now on improving the standard of

care provided to residents and Day Program clients. Villa Colombo Vaughan, one of the province’s top five-ranked long-term care facilities, will serve as the benchmark for service upgrades.

Volunteer Serves Up Comfort and Nourishment to Seniors Volunteers like Carmen Savinetti improve the quality of life for seniors at Villa Colombo and its Community Day Programs. Carmen dedicates eight hours a week to the Eating Assistance Program, helping bring nourishment to seniors along with a pleasurable dining experience.

After six years of volunteering at Villa Colombo, Carmen continues to find the experience rewarding.

“Volunteering has become part of my life,” she says.

“I feel like I accomplish something and I am being useful, and at the same time it gives me a lot of satisfaction. The staff and clients are so welcoming and I feel very at home.”

By providing residents and day clients with social interaction around a table, much like they enjoyed with their families, Villa Colombo’s Eating Assistance Program makes eating a meal an enjoyable and more comforting time for them. Volunteers help in many different ways.

Villa Colombo volunteer Carmen Savinetti with Day Program client Angelo Some seniors only require gentle encouragement to eat To get involved in the Eating Assistance Program or another volunteer while others need full assistance. Many require minimal help to get food program, please contact Villa Colombo’s Volunteer Office at on the spoon or fork, and to cut it into bite-sized pieces.

416-789-2113 ext. 2216 or bevacqua@villacolombo.on.ca to discuss Currently, Villa Colombo needs five additional volunteers for its Eating your interests and availability.

Assistance Program. Volunteers are also needed for recreation programs, Follow us on Facebook: Villa Colombo Services for Seniors - Volunteers medical escort and the Meals on Wheels program.

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DanzArts Toronto’s Competitive Company Hits the Stage DanzArts Toronto’s Competitive Company set the stage for the spring competition season with an impressive display of talent at the team’s annual Showcase.

The Company performed in a range of styles – ballet, jazz, contemporary, lyrical, hip hop and musical theatre – in a fun and informal celebration of dance at Cardinal Carter Academy for the Arts.

A supportive and enthusiastic audience of friends and families enjoyed the Company’s demonstration of strength, agility and artistic talent.

The Showcase prepares team members for the competition season during April and May, beginning with “Fever” on April 1.

“Congratulations to all of our Competitive dancers, their instructors and choreographers for an evening of excellent performances,” says Kathryn Miles, Artistic Director, DanzArts Toronto. “Through hard work and a passion for dance, our Company is well prepared for another successful competition season.”

The Company got off to a great start earlier in the year at the Dance Project Convention, Nuvo Dance Convention and ASH Convention, where several dancers won scholarships.

Villa Charities Accelerates Revitalization of Seniors’ Apartments The project is supported by Villa Charities Inc. and its Board as part of the revitalization of the Lawrence-Dufferin campus. After work on the two buildings’ living spaces is completed, the focus will turn to revitalization of lobbies and other common areas.

The improvements add to the appeal of buildings that already boast long waiting lists. The apartments offer comfort, affordability, 10 acres of surrounding parkland and a great location next to the central hub of the GTA’s Italian community, the Columbus Centre, which itself will be revitalized over the next few years.

Villa Charities is accelerating a program to revitalize its independent living apartments for seniors with a five-year initiative to renew Casa DelZotto’s 202 units.

Each apartment is to be fitted with new kitchens, washrooms, floors and trim – in effect creating brand new space. The project falls on the 25th anniversary of Casa DelZotto’s construction.

“After 25 years of wear and tear, it’s time to revitalize,” says Greg Natale, Administrator of Villa Charities’ Apartments for Independent Seniors, which operates Casa DelZotto and Caboto Terrace on the Lawrence-Dufferin campus and a third building, Casa Abruzzo, at Keele and the 401.

The Casa DelZotto project is ramping up as a seven-year initiative to revitalize Villa Charities’ first seniors’ apartment building, Caboto Terrace, starts to wind down. Work on most of that building’s 259 units is now completed. The third building, Casa Abruzzo, was built in 1996 and remains in good condition.

The revitalized apartments are offered to both new and existing residents as they become available. “We want to do our best to accommodate everyone and ensure they are happy,” Natale says.

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FASHION

Panama on The story and the glory behind summer’s most iconic hat

By Alessia Sara Domanico

W

hile most trends inevitably become fads or end up in museum displays, hats have had much more success when it comes to enduring the test of time.

Fascinators have made a decided comeback since the nuptials of Will & Kate and French berets have gone from anarchist to bookshop chic, but I would argue that the Panama is without a doubt the most iconic style to sport come summer time.

Travel friendly for its light weight and design, it’s been donned over time by the likes of Napoleon, J.P. Morgan, Katherine Hepburn, Humphrey Bogart, Selena Gomez and Pitbull.

The style was first introduced beyond its native Ecuador in the 16th century when explorers aboard trade ships would bring back “Panama Montecristi" souvenirs rolled up in their luggage. It became universally popular when it was debuted at the Paris World Expo in 1855. You’ll see it seaside, poolside and on the patio, and you’ll definitely see plenty of them at the airport – a proud emblem of the “I am on vacation” uniform.

We spoke to the Italian house of Borsalino, expert hatmakers since 1857 from Alessandria, 36

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FASHION

the longer the braiding process, the more valuable the Panama.

Italy, to learn about the history under the hat and how one of today’s best Panamas is made.

It can take up to four months to make the best ‘Montecristi’ and eight months to realize a perfect one. Borsalino sources the raw toquilla fiber (a tall, lightweight green plant belonging to the palm family) used to make the Panama from plantations located on the lower slopes of western Ecuador. The plant is transformed into straw by cutting it at the base of the stem before it matures. This releases its soft layers until what remains is a bundle of silky ribbons of straw. These are then boiled and air dried for one or two days, away from direct sunlight. The straw is then washed once more and placed on a clay plate where it is smoked with sulphur. This gives the straw its typical ivory color.

The filaments of straw are then braided. Rule of thumb: the longer the braiding process, the more valuable the Panama.

The application of a black cloth band around the base of the crown in the 19th century is just about the only change the Panama has seen to its DNA, adding that touch of elegance. Hat’s off to a classic!

my mind

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It can take up to four months to make the best ‘Montecristi’ and eight months to realize a perfect one.

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LIVING ITALIAN STYLE

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

Photos by Giulio Muratori

Alessio Altomare

Sonia Briglio

Name: Alessio Altomare Occupation: Restaurant Manager Age: 34 Generation: First Dad from: Cosenza, Calabria Mom from: Cosenza, Calabria Raised in: Italy and Woodbridge (for three years) Speaks: Italian and English

Name: Sonia Briglio Nickname: Brigz Occupation: Arts Administrator Age: 31 Generation: Second Dad from: Cosenza, Calabria Mom from: Cosenza, Calabria Raised in: Sault Ste. Marie Speaks: Italian and English

Who do you speak Italian to?

My aunt

Who do you speak Italian to?

Family

Who is your role model?

My mom, sisters and niece

Passion: Visual Arts

Most important family value: Loyalty

Passion: Wine and reading

Main difference between first generation and second/third: The second and third generations lose traditions with time.

Goal in life: To own a winery one day.

Who is your role model?

Missoni

What’s your typical lunch?

Salad or soup

Most important family value: To listen and understand

Your best dish: My trofie with cherry tomatoes, zucchini, shrimp and shaved fresh truffle

Do you identify as ItalianCanadian or Canadian-Italian?

Italian-Canadian

Best Italian Neighhourhood: Market Lane, Woodbridge Your favourite ItalianCanadian expression: “La volpe che non arriva all’uva dice che è amara”

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What does Panoram Italia represent to you?

It helps me stay connected with my native country.

Best memory growing up Italian-Canadian: Making wine with my 93year-old aunt and my cousin.

Goal in life: To be successful in the arts.

What’s your typical lunch?

A panino Your best dish: My penne alla vodka Best Italian Neighhourhood: College Street Your favourite ItalianCanadian expression: “fatti i fatti tuoi!”

Main difference between first generation and second/third: The ability to speak Italian, having family who still live in Italy, being able to cook regional dishes.

Do you identify as ItalianCanadian or Canadian-Italian?

Italian-Canadian What does Panoram Italia represent to you?

It helps keep the ItalianCanadian community connected and shows how Italian-Canadians are retaining their traditions.

Best memory growing up Italian-Canadian: Waking up in the early morning to help cut tomatoes to make sauce with the family.

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Makeup by: Monica De Las Casas Rosati

Location: Cinquelire

Erik Vincenzo Tollis Name: Erik Vincenzo Tollis Occupation: Student at York University Age: 21 Generation: Third Dad’s side from: Frosinone, Lazio Mom’s side from: Udine, Friuli-Venezia Giulia Raised in: Etobicoke Speaks: Italian and English Who do you speak Italian to?

Mia Nonna

The accent when speaking Italian.

Passion: Health & fitness, writing, travelling

Who is your role model?

Mark Zuckerberg

Goal in life: To complete a second university degree.

Most important family value: Honesty

What’s your typical lunch?

Due fettine di pollo con risotto e rapini

Do you identify as ItalianCanadian or Canadian-Italian?

Italian-Canadian

Your best dish: Penne Bolognese or polenta e formaggio

What does Panoram Italia represent to you?

Acknowledging the Italian culture that continues to live on amongst Italian-Canadians and their families.

Best Italian Neighhourhood: Market Lane or College Street Your favourite ItalianCanadian expression: “Parla bene ma parla poco” Main difference between first generation and second/third:

Best memory growing up Italian-Canadian: Making wine with my nonno Elio and his neighbour.

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DESIGN

Loungette Serralunga

Operation: Giardino The Made in Italy tools to transform your garden into a masterpiece

By Alessia Sara Domanico

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hings are heating up and it’s finally time to get outside and enjoy summer, and most importantly, summer in your backyard. For the next few months this space becomes your hideaway, your own personal oasis. So why not deck it out properly and make it feel as though you’ve escaped to the patio of a Tuscan villa? It can be done and here’s a little inspiration from a few Italian specialists to get you on your way…

Obviously we need to start setting the scene with that classic painted ceramic that is so typical of an idyllic Italian terrace. The Tuscan company Leoncini from the hilltop town of San Gimignano specializes in handpainted and inlaid table tops and pottery. Table tops in volcanic stone or stone with terracotta inlays can be custom ordered online, while their signature hand-painted artistic pottery (vases, pots, trays, bowls, plates, cups, jars) and ceramic tableware depict those summertime motifs of lemons, sunflowers, cypress trees, grapes, countryside vistas, and the list goes on.

For something more modern and definitely different, look to Serralunga, a creative manufacturer of modern outdoor furniture. The company specializes in design objects, such as outdoor lighting and contemporary furniture. They launch their new collections in collaboration with a series of designers each year at the famous Salone del Mobile – a furniture design exhibition in Milan. For 2016, they are proposing outdoor objects that act to both decorate and illuminate, such as the tall Florida outdoor lamp, made of solid cement and waterproof fabric that reinterprets the classic column. The Honey instead is a rechargeable, portable, waterproof and UV-ray resistant LED lantern with a leather handle that can easily be Leoncini garden tables

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DESIGN picked up and moved around your garden. Moving on to your shrubs and hedges we turn to Falci for gardening tools from curved sickle blades to pruners. Established by a union of local blacksmiths in Piedmont in 1921, the company has grown to become a leader in the gardening tools sector, reputed for maintaining its traditional artisanal method. The products are of a high quality and this has made the brand a reference point for professional agriculture. Due Cigni is another Made in Italy brand that specializes in the sharp stuff from shears to professional saws, gardening knives and billhooks. Its outpost is based in Maniago, FriuliVenezia Giulia, a city famous for its tradition of knife-making. Designed by top technicians, their wares are made using high quality steel and are manufactured by expert workers, all on a high-tech production line.

Honey lanterns Serralunga

Florida lamp Serralunga

Learn more: Leoncini: www.leoncini-italy.com Serralunga pots are available at select shops in Toronto and Montreal: www.serralunga.com Falci: www.falcitools.com Due Cigni products are available online through a Canadian distributor: www.duecignicutlery.it

Falci

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LIGURIA

Genova Genova Panoramica notturna, ph Merlo Fotografia

Gateway to the Italian Riviera Porta per la Riviera italiana

By Francesca Spizzirri

Sail away to this historical Italian port city whose labyrinth of ancient lanes lead visitors to rich architectural landmarks, UNESCO World Heritage museums, fantastic food and some of the world’s most picturesque fishing villages.

Salpare in questa storica città portuale italiana i cui labirinti delle antiche viuzze guidano i visitatori verso ricchi monumenti architettonici, Musei del Patrimonio Mondiale Unesco, cibo fantastico e alcuni dei più pittoreschi villaggi di pescatori del mondo.

ucked between the Ligurian Sea and the Apennine Mountains, Genova is a fascinating place known as the gateway to the posh Italian Riviera and the dreamy Cinque Terre – a series of vividly painted, postcardworthy fishing villages on Italy’s Northwestern coast. However, the capital of Liguria – a maritime republic that wielded enormous power in the Middle Ages – is more than its legendary port and coastline. Here you will find a city of ancient traditions, bustling with inspiring sites that beckon to be explored.

Genova is Italy’s sixth largest city and home to an impressive eighty palaces, built during the city’s “Golden Age” by the most prominent Genovese families. These 16th and 18th century noble Renaissance and Baroque style residences have been awarded two UNESCO World Heritage Sites: the Palazzi dei Rolli and Strade Nuove del Centro Storico. The lavish dwellings of the Via Garibaldi (Strade Nuove) are among the earliest examples of citizen-involved urban planning. Three of these palazzi – Palazzo Bianco, Palazzo Doria-Tursi and Palazzo Rosso – now comprise the Musei di Strada Nuova which house incredible collections of art, including works by Filippino Lippi, Rubens and Veronese. Other palaces showcase art exhibitions, while some operate as upscale shops and government offices. At

ituata tra il mar Ligure e l’Appennino, Genova è un luogo affascinante conosciuto come la porta d’ingresso all’elegante Riviera italiana e alle affascinanti Cinque Terre – una serie di villaggi di pescatori dai colori vividi, da cartolina sulla costa nord-occidentale. Tuttavia, la capitale della Liguria – una repubblica marinara che esercitava un grande potere nel Medioevo – oltre al suo leggendario porto e alla sua costa, ha da offrire molto altro ancora. È una città di antiche tradizioni, vivace con siti evocativi che invitano ad essere esplorati.

Genova è la sesta più grande città d’Italia e sede di ottanta impressionanti palazzi, costruiti durante gli anni d’oro della città dalle più importanti famiglie genovesi. Due di queste residenze nobiliari del XVI e XVIII secolo dallo stile rinascimentale e barocco, sono diventate Patrimonio Mondiale dell`Unesco: il Palazzo dei Rolli e Strade Nuove del Centro Storico. Le sontuose abitazioni di via Garibaldi (Strade Nuove) sono tra i primi esempi di pianificazione urbanistica di cittadini. Tre di questi palazzi – Palazzo Bianco, Palazzo Doria-Tursi e Palazzo Rosso – ora comprendono i Musei di Strada Nuova e ospitano un’incredibile collezione d’arte, incluse le opere di Filippino Lippi, Rubens e Veronese. Alcuni palazzi ospitano mostre, mentre

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LIGURIA Palazzo Bianco, board the ascensore panoramico (panoramic elevator) up to the roof to take in the breathtaking views.

Genova’s compact Centro Storico is bound by the ancient city gates Porta Vacca and Porta Soprana. Inside is a labyrinth of narrow caruggi (laneways) that open onto ancient squares where you are sure to experience truly enchanting moments. Though not the largest historic centre in Italy, it does house the highest density of historic buildings in the country. At its heart, off Via San Lorenzo, lies the magnificent Cattedrale di San Lorenzo; the black and white striped marble cathedral holds the remains of Saint John the Baptist and is a patchwork of styles from Gothic to Renaissance that reflects its many restorations over the centuries.

Riomaggiore (Cinque Terre), Agenzia Regionale In Liguria

altri sono utilizzati come negozi di lusso e uffici governativi. A Palazzo bianco, a bordo dell`ascensore panoramico, si può salire fino al tetto ed ammirare una vista mozzafiato.

Il compatto Centro Storico di Genova è delimitato dalle antiche porte della città: Porta Vacca e Porta Soprana. All’interno c’è un labirinto di caruggi (vicoli) che si apre su antiche piazze dove puoi essere certo di vivere momenti incantevoli. Anche se non è il più grande centro storico d’Italia, Genova ospita la più alta intensità di palazzi storici del paese. Nel cuore di via San Lorenzo, si trova la magnifica Cattedrale omonima; all’interno dell’edificio di marmo a strisce nere e bianche, sono custoditi i resti di San Giovanni Battista. Il duomo è un mosaico di stili dal gotico al Romantico che riflette i molti restauri avvenuti nei secoli.

Balbi Street, Agenzia Regionale In Liguria

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LIGURIA

Panorama Port of Genova, Agenzia Regionale In Liguria

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Genova is Italy’s sixth largest city and home to an impressive eighty palaces, built during the city’s “Golden Age” by the most prominent Genovese families.

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Along Corso Italia – the city’s elegant seaside promenade – you will find the revitalized Porto Antico (Old Port) and the Aquarium of Genova, one of the city’s proudest attractions and the largest exhibition of aquatic biodiversity in Europe. At nearby Bigo, board a rotating lift inspired by shipyard cranes that offers 360° aerial views over the harbour. It was designed by local star architect, Renzo Piano, who also built the Bolla, a glass bubble that houses a small ecosystem of tropical animals and plants. Afterwards, sit back with an aperitivo in hand and savour the moment.

Continue east along Corso Italia until you arrive at the ancient Borgo of Boccadasse, a charming old fishing village with colourful houses and boats that line its scenic pebbled shores. At day’s end, watch the sunset and then go enjoy the catch of the day at any one of the many delicious seafood restaurants.

Built into the mountainside overlooking the harbour, Genova is best admired from above. For incredible panoramic views of the Gulf and Riviera, climb the 365 steps to the top of the Lanterna (Genova’s lighthouse). Or, head up the ancient towers of the Barbarossa walls and be rewarded with spectacular mountain views. On the popular terrace of Castelletto, reached by a century-old lift that ascends from Piazza Portello, watch the harbour light up at night. With so many inspiring sites, this fascinating city overlooking the harbour will provide you with many unforgettable moments.

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Alcuni piatti genovesi sono tra i migliori d`Italia. L`onnipresente pesto, la deliziosa focaccia e il pesce fresco si possono trovare nei menù dei cafè e dei ristoranti nascosti nelle sue stradine medievali. Gustate un gelato mentre passeggiate davanti ai monumenti, alle chiese nascoste e alle botteghe storiche che vendono qualsiasi cosa, dai deliziosi dolciumi ad oggetti di antiquariato. Parte dell’avventura è non sapere in cosa puoi inciampare!

Ai piedi di Porta Soprana, è possibile visitare la casa d’infanzia del leggendario esploratore Cristoforo Colombo. Vi sono due musei dedicati ai cittadini famosi di Genova: uno è il Museo Gianni Tasso, che celebra il cantautore italiano Fabrizio De Andre; l’altro è il Museo del Risorgimento che si trova nella residenza di Giuseppe Mazzini, all’interno si raccontano la vita e l’epoca di questo importante protagonista dell’Unità di Italia.

Vagando per le strade di ciottoli, assicuratevi di alzare lo sguardo per ammirare i molti archi che sono ovunque e le meravigliose nicchie votive donate da antiche associazioni per illuminare le strade della città. Una passeggiata sotto i portici lungo la magnifica via XX Settembre, rivelerà diversi negozi di famosi marchi di designer e boutique locali a fianco degli impressionanti pilastri romanici, delle facciate Art Nouveau e dei marciapiedi a mosaico che portano a Piazza De Ferrari al centro della città. La famosa fontana della piazza è il luogo ideale per osservare la gente, o ammirare i gloriosi palazzi, tra cui il Palazzo della Borsa, Teatro Carlo Felice e il Palazzo del Doge.

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Genova è la sesta più grande città d’Italia e sede di ottanta impressionanti palazzi, costruiti durante gli anni d’oro della città dalle più importanti famiglie genovesi.

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Genovese dishes are some of Italy’s finest. Its omnipresent pesto, delicious focaccia and fresh fish can be found on the menus of the lively cafes and restaurants tucked away in its medieval backstreets. Enjoy gelato as you stroll past monuments, hidden churches and historic botteghe (artisan shops) selling anything from delicious confectionary to beautiful antiques. Part of the adventure is in not knowing what you will stumble upon!

At the foot of Porta Soprana, visit the childhood home of the legendary explorer Christopher Columbus. Two museums dedicated to Genova’s famed citizens are the Gianni Tasso Museum, celebrating Italian singer-songwriter, Fabrizio De Andre; the other is the Museo del Risorgimento that is housed in the residence of Giuseppe Mazzini; it recounts the life and times of this important protagonist in the unification of Italy.

As you wander through the cobblestone streets, be sure to lift your gaze to admire the many arches throughout and the beautiful votive niches donated by ancient guilds to illuminate the city streets. A stroll under the arcades along the magnificent Via XX Settembre will reveal an array of brand-name designer stores and local boutiques lined by impressive Romanesque pillars, Art Nouveau facades and mosaic sidewalks that lead to Piazza De Ferrari in the city centre. The square’s famous fountain is the ideal place to people watch, or marvel at glorious buildings, among them Palazzo Borsa, Teatro Carlo Felice and the Doge’s Palace.

Lungo Corso Italia – lo splendido lungomare della città – si può trovare la realizzazione del Porto Antico e dell’Acquario di Genova, una delle più rinomate attrazioni della città e la più grande esposizione acquatica di biodiversità in Europa. Nell’area troviamo il Bigo, un ascensore panoramico ispirato alle gru dei cantieri navali che offre una visuale aerea a 360° sul porto. Il Bigo è stato disegnato dal noto architetto Renzo Piano, una stella locale, che ha realizzato anche la Bolla, una bolla di vetro che ospita un piccolo ecosistema tropicale di flora e fauna. Dopo, è possibile sedersi a gustarsi il momento con un aperitivo in mano.

Costruito sul fianco della montagna che si affaccia sul porto, Genova è migliore se ammirata dall’alto. Per l’incredibile vista panoramica del Golfo e della Riviera, bisogna salire i 365 gradini fino alla cima della lanterna (il faro di Genova). In alternativa, salite le antiche mura di Barbarossa e sarete ricompensati con una vista spettacolare della montagna. Sulla terrazza popolare del Castelletto, raggiungibile attraverso un antico ascensore da piazza Portello, potrete guardare la luce del porto di notte. Con così tanti luoghi suggestivi, questa città affascinante con vista sul porto vi regalerà momenti indimenticabili. Translation by Vittoria Zorfini

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LIGURIA

Genova – Did You Know?

By Rita Simonetta

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hances are you’ve got a pair of “blu di Genova” hanging in your closet, or just as likely, you’re wearing them as you read this. The “blu di Genova,” more commonly known as “blue jeans,” is a fashion staple that was born in Genova. Several years ago, art historians found what they consider to be the first depiction of denim in an Italian painting from the 17th century.

Although the artist remains anonymous, he’s been heralded as “the master of the blue jeans” for always including this article of clothing in his paintings of the Genovese working class. This latest finding lends additional credence to the theory that the city is the originator of the ubiquitous, famous and practical pair of jeans. Earlier records noted that Genovese sailors in the 1600s sported jeans because they were sturdy enough to withstand the rigors of the sea. But perhaps Italy’s most eminent ambassador of denim is Giuseppe Garibaldi, who along with his fighters, donned red shirts and the “blu di Genova” while unifying Italy.

Those darn street numbers!

Pity the poor, unsuspecting tourist to Genova who is left scratching his head, shuffling through maps, doublechecking his GPS and soliciting information from locals all in hopes of figuring out those darn street addresses. That’s because Genova has a quirky way of identifying its street numbers: those in black denote main entrances of buildings while those in red are assigned to commercial buildings. And just to make things more challenging for the uninitiated, the same street numbers of two different colours do not follow each other and can be several blocks apart.

But perhaps the most peculiar thing of all is learning that the Genovese actually devised this system as a way to simplify addresses in the city!

Cross-cultural coffee Legend has it that Giuseppe Verdi, in-between composing famous operas such as La Traviata, sat at Klaingut cafe, where he sipped for hours as he contemplated ideas and feverishly scribbled musical scores. Centuries later, the popular coffee shop is still brewing. Klaingut, which opened its doors in 1826, is named after two Swiss entrepreneurial brothers who wanted to treat Italians to coffee, desserts and drinks rooted in their beloved Switzerland. As centuries

Giuseppe Verdi

passed, the coffee place changed hands countless times. Over a decade ago, the coffee shop resumed its theme of sibling ownership when it was revamped by two Italian brothers.

Nowadays, locals and visitors can often be spotted at the popular tourist attraction enjoying Swiss coffee blends and butter cookies that are best accompanied by the opening notes to Verdi’s La Traviata.

The first depiction of denim in an Italian painting from the 17th century

The Barber Shop

FUNERAL HOMES LTD.

211 McNaughton Rd. E., Maple, ON L6A 4E2

Tel: (905) 303-4400

www.cdtfuneralhomes.ca PANORAMITALIA.COM

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LIGURIA

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Must-See Sights Around Genova

Vernazza (Cinque Terre), Agenzia Regionale In Liguria

By Francesca Spizzirri

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he coastal city of Genova contains so much beauty and photo-worthy landmarks that the only challenge is figuring out what to visit. To help you out, here are seven must-see sights around Genova.

Monumental Cemetery of Staglieno It is not often that a cemetery makes it onto a tourist map, but the Monumental Cemetery of Staglieno is a must-see! Located on a hillside in the district of Staglieno of Genova, it is one of the largest cemeteries in Europe. The cemetery, which opened in 1851, was designed by one of the city’s most famed architects, Carlo Barabino, in a Neo-Classical style. Its close ties to the rise of the Realist art movement of the time attracted many renowned Italian artists, among them Bistolfi, Ximenes, Messina, and Canonica. The cemetery’s expansive grounds house monasteries, garden paths and a reproduction of Rome’s famous Pantheon. A walk through its passageways will reveal monuments, tombs and exquisite monumental sculptures for which it is famed.

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Porta Soprana and the Proud Independence of Genova Genova’s Centro Storico is bound by antique walls that have defended the city since the 9th century. The Mura (walls) have been expanded and renamed throughout the centuries and originally comprised of four gates and four towers. Today, only Porta dei Vacca and Porta Soprana (also known as Porta Sant’Andrea) remain. The main entrance, Porta Soprana, is magnificently preserved and serves as a symbol of the Proud Maritime Republic whose seven centuries of freedom (1096-1815) can be summed up in a series of traditional monikers; “Superb One” and “The Mistress of the Seas” among them. Climb its ancient staircase to the top of the two towers and take in the magnificent cityscape. Behind the Mura, stroll the meandering caruggi (laneways) into the historic centre and be drawn by its old-world allure.

The Parks and Museums of Nervi Not far from the buzz of the city lies the quaint seaside suburb of Nervi, famed for its mile-long Passeggiata Anita Garibaldi, a cliff side promenade, and its 300 acres

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LIGURIA of parks and beautifully gardened villas. Within this landscape of exceptional beauty are some of Genova’s most prominent museums - Modern Art Gallery, Frugone Collections Museum, Wolfsoniana and Giannettino Luxoro Museum – housed in magnificent villas. This wonderful union of art and nature has led to the creation of the Nervi Museum hub. Art lovers can admire an impressive collection of paintings, drawings, sculptures and other artifacts from the 19th and 20th centuries.

visit the Cinque Terre is along the picturesque walking and hiking trails that connect you from one village to the next. Sit back and marvel at the rugged cliffs and terraced vineyards above a sea of blue. It is a favourite among travellers and for obvious reasons. Full of historic charm, Cinque Terre is home to scenic harbours with colourful fishing boats, steep winding streets, quaint restaurants serving fresh food and wine, inviting piazzas and some of the most incredible sunsets you will ever witness.

Photo by Gino Cianci

Old Port and Aquarium A stroll along Corso Italia, Genova’s seaside promenade, leads to the old harbour (Porto Antico) that is home to some of the city’s biggest attractions. It is also a great place to sip an aperitivo, enjoy a gelato, dine on delicious seafood, take a swim or go ice skating – the list of fun activities is endless! The old port was redesigned in 1992 by local architect Renzo Piano to celebrate the 500th anniversary of Columbus’ discovery of the New World. Piano is the visionary behind the Bigo, a rotating lift inspired by shipyard cranes that offers 360° aerial views over the harbour, as well as the Bolla, a glass bubble that houses a small ecosystem of tropical animals and plants. The harbour’s star attraction is the Aquarium of Genova that welcomes over one million visitors every year. It is the largest exhibition of aquatic biodiversity in Europe, with 71 tanks housing over 15,000 animals belonging to 400 species, all set against the magnificent backdrop of the Gulf of Genova.

The Italian Riviera Santa Margherita Ligure Southeast of Genova, between Rapallo and Portofino, Santa Margherita was an ancient fisherman’s village until it was transformed into an international resort destination in the late 19th century. Enjoy the day strolling along its palm-laden promenade or basking in the sun. In the late afternoon, watch local fishermen return with the day’s catch, and then head over to the local fish market where their wares are sold – a daily ritual for hundreds of years! End your day with a delicious seafood meal at one of the quaint trattorias that line its shores. Other interesting sites include the 17th-century Baroque church of Santa Margherita and the 16thcentury castle. Santa Margherita’s many hotels, restaurants and shops make it a great base for exploring The Riviera.

Portofino, Foto ENIT

Portofino One of the most romantic and photogenic places on earth, Portofino is the perfect day trip from Genova. This glamourous resort town has long been a favourite stomping ground of the rich and famous with their impressive yachts docked along the picturesque harbour. Positioned on a promontory, Portofino is filled with colourful terraces and pastel-coloured waterfront homes. Explore the town at your leisure while strolling past designer boutiques and sipping fancy cocktails in the legendary square – you never know who you might see! Above the village sits Castello Brown, a 16th-century medieval castle with a lovely garden and panoramic views. On your way there, be sure to visit the Sanctuary of San Giorgio.

Half a century later, Portofino continues to charm.

The Cinque Terre The most prized possession of the Italian Rivera is a series of five old fishing villages suspended between land and sea in a vibrant array of colour. The Cinque Terre – a UNESCO World Heritage Site – consists of the villages of Monterosso al Mare, Vernazza, Corniglia, Manarola, and Riomaggiore. This sun-drenched coastline can only be reached by boat or train. Upon your arrival, a wonderful way to

Museo di Palazzo Reale Galleria degli Specchi, Foto Comune di Genova

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LIGURIA

Members gathered for their annual picnic in 2015

A Newfound Family in the GTA La famiglia ritrovata nella GTA

By Beatrice Fantoni

Gente de Liguria association continues traditions

L’associazione Gente de Liguria continua le tradizioni

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bbracciando la costa nordovest dell’Italia, la Liguria ha da sempre un collegamento con il mondo esterno. I liguri salparono all’estero per nuove opportunità soprattutto verso la fine del XIX secolo e all’inizio del XX, e una piccola parte partì durante l’ondata di emigrazione del secondo dopoguerra. I liguri hanno scelto di mettere nuove radici in un’altra parte d’Europa o, più lontano, in Sud America dove la diaspora ligure è molto forte.

Per questo la comunità ligure in Canada, e a Toronto, è molto modesta se comparata agli italiani provenienti dalla Calabria e dalla Sicilia, che si contano a decine di migliaia. “Dal momento che i liguri erano così pochi, da subito abbiamo capito che avremmo dovuto aprire un club,” dice Roberto Zuzec. Arrivato a Toronto agli inizi degli anni ’80 dalla città di Rapallo, vicino Genova, ha contribuito a fondare Gente de Liguria nel 1984. Spiega Zuzek che all’inizio l’associazione aveva 400 iscritti, e che invece ad oggi conta fino a 50 famiglie.

Un rapporto del 2009 sugli italiani che vivono all’estero, mostra che i liguri costituiscono solo il 2,5 % di tutti i cittadini italiani residenti all’estero (compresi anche quelli di seconda e terza generazione). Invece le statistiche del Museo Nazionale dell’emigrazione Italiana evidenziano che l’Argentina, il Cile e l’Uruguay, sono le mete più ambite per gli immigrati liguri negli ultimi 150 anni, insieme alla Francia e alla Svizzera.

Nonostante in Canada il numero di liguri sia esiguo, ciò non gli impedisce di sostenersi a vicenda e di mantenere vive le loro tradizioni.

Come è accaduto con molti club italiani della comunità, la popolazione si è ridotta, ma questo ha aiutato il gruppo a crescere più unito, come sottolinea Zuzek.

“Ormai siamo diventati come una grande famiglia. Oggi più che mai.”

L’associazione si riunisce circa tre volte l’anno, spiega Divo Delbecchi, uno dei membri fondatori che lavora da anni nel sign-making a Toronto, e, solitamente in questa occasione, ci si incontra per mangiare cibi tradizionali come il pesto, la farinata e i ravioli. Infatti, l’annuale picnic del club si caratterizza per il pesto fresco spedito tramite corriere da Genova.

Gente de Liguria importa il suo olio d’oliva per i suoi membri da un piccolo produttore vicino Imperia e fino a poco tempo fa da Delbecchi, che si è trasferito in Canada nel 1961 da Oneglia, con sua moglie e il figlio più grande, un allenatore di calcio per bambini della squadra Liguria. Inoltre i membri di Gente de Liguria sono molto orgogliosi del loro pesto fatto in casa. Uno dei soci ha anche partecipato ai Campionati Mondiali di Pesto 2012 come concorrente a Genova in competizione con i finalisti provenienti da tutto il mondo.

ugging the northwest coast of Italy, Liguria has long had a connection to the world outside. Ligurians set sail for opportunities abroad, particularly in the late 19th and early 20th centuries, and in smaller numbers during the wave of post-World War II immigration. They chose to put down new roots in other parts of Europe or farther afield in South America, where the Ligurian diaspora is quite strong.

This makes the Ligurian community in Canada and in Toronto very modest in size compared to the populations of Italians from regions like Calabria and Sicily, for example, which number in the tens of thousands.

“Since there were so few Ligurians here in Canada it was immediately apparent we should start a club,” says Roberto Zuzek, who came to Toronto in the early 1980s from the town of Rapallo, near Genoa, and helped found Gente de Liguria in 1984. The association started with about 400 members, Zuzek said, and counts about 50 families today.

A 2009 report on Italians living abroad shows Ligurians make up just 2.5 per cent of all Italian citizens who reside abroad (including second- and third-generation Italians) and statistics collected by the Museo Nazionale dell’Emigrazione Italiana show Argentina, Chile and Uruguay as the top destinations for Ligurian immigrants in the past 150 or so years, along with France and Switzerland.

Nonetheless, their modest numbers in Canada didn’t stop them from finding ways to offer mutual support and keep traditions from Liguria alive.

As with many Italian clubs in the diaspora, the population has shrunk, but that has actually helped the group grow closer, Zuzek points out. “We’ve become like a big family. That’s reflected today more than ever.”

The association gets together about three times a year now, explains Divo Delbecchi, a founding member who worked for years in the sign-making business in Toronto, and typically it’s to eat traditional foods like pesto, farinata and ravioli. In fact, the club’s annual picnic features fresh pesto sent by courier straight from Genoa.

Gente de Liguria sources its own olive oil for its members from a small-scale producer near Imperia and until recently Delbecchi, who moved to Canada in 1961 from Oneglia with his wife and their first son, coached a kids’ soccer team, Team Liguria. And Gente de Liguria is quite proud of their accomplishments in pesto-making, sending a competitor to the 2012 World Pesto Championship in Genoa to compete alongside finalists from all over the globe.

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In previous years, the club travelled to San Francisco and Argentina to meet with Ligurian groups there, Zuzek says, and even hosted young Argentinians of Ligurian origin in Toronto.

Arriving in Canada in such small numbers didn’t make life easy, Delbecchi says, remembering his experience in the early 1960s.

And while olive oil and pesto are common parlance today, it used to be very difficult to find foods from Liguria in Canada back then, he says. He was almost ready to leave Canada and head back even though work was scarce in Liguria at the time. But as his family grew Roberto Zuzek, founder of Toronto’s it made more sense to stay. “I’m Gente de Liguria. proud I came here,” he shares.

Still, Delbecchi says that his immigrant experience has stayed with him after all these years in Canada, and he paints landscapes of Liguria’s green and hilly coast, with its pastel-coloured seaside towns and ports jutting out into the Mediterranean.

According to recent media reports, Italy’s ministry of culture is considering transferring the Roman museum of emigration, located in the Altare della Patria, to Genoa, given the region was the starting point for so many Italians’ journeys; thus creating a heritage complex similar to those found in the immigration museums at New Jersey’s Ellis Island or Halifax’s Pier 21. “Even today there are lively Ligurian communities that maintain a strong relationship to their land of origin,” Sonia Viale, the vice-president for the region of Liguria, told Agenzia Italiana Stampa Estero in December 2015.

Both Delbecchi and Zuzek made sure their children kept a connection to Liguria, through the language and trips back to see their families, but like many Italian cultural associations in Canada, younger generations don’t relate to them the same way.

Of course, Gente de Liguria has talked about the future and its mandate, Zuzek says, but as long as there are Ligurians in this part of the world, the association has a reason for being: “So long as there is a member, the club will exist.”

Marco Sciarra is a criminal lawyer practicing Negli anni scorsi il club ha effettuato uno scambio culturale. I membri dell’associazione sono andati prima a San Francisco e in Argentina, e poi, in un secondo momento, hanno ospitato a Toronto i ragazzi argentini di origine ligure.

Arrivare in Canada ed essere così in pochi non rende la vita facile, spiega Delbecchi, ricordando la sua esperienza all’inizio degli anni ’60. E mentre oggi l’olio e il pesto sono parte del linguaggio comune, all’epoca, in Canada, è stato difficile trovare prodotti provenienti dalla Liguria, sottolinea. Era pronto a lasciare il Canada e a voltare le spalle a tutto, anche se in quel periodo in Liguria il lavoro era scarso. Ma quando la sua famiglia ha cominciato a crescere aveva più senso rimanere. “Sono orgoglioso di essere venuto qui,” ammette.

Dopo tutti questi anni vissuti in Canada, Delbecchi, si sente ancora uno straniero, e dipinge i paesaggi della Liguria, le coste e le colline, con le sue città e i suoi porti dai colori pastello che si affacciano sul Mediterraneo.

Secondo recenti notizie, il ministro italiano della Cultura sta considerando di trasferire a Genova il museo dell’emigrazione romano, situato all’Altare della Patria, per ricordare il ruolo fondamentale di Genova come città di emigrazione; creando così un polo museale simile a quelli di Ellis Island nel New Jersey o a Pier 21 ad Halifax. “Anche oggi ci sono molte comunità liguri attive che mantengono forte il legame con la loro regione d’origine,” ha detto Sonia Viale, vicepresidente della regione Liguria, all’Agenzia Italiana Stampa Estero nel dicembre 2015.

Sia Delbecchi che Zuzek si assicurano che i figli mantengano un contatto con la Liguria, attraverso la lingua e viaggi per vedere i loro famigliari, ma come spesso accade in molte altre associazioni culturali italiane in Canada, le giovani generazioni non sono legate alle proprie origini allo stesso modo.

Naturalmente, gente di Liguria ha parlato del suo futuro e del mandato.

Dice Zuzek che finchè ci saranno liguri in questa parte del mondo, l’associazione ha motivo di esistere: ”Finchè ci sarà un membro, il club esisterà”.

exclusively in the Greater Toronto Area. Located conveniently in the Canada Life building in downtown Toronto, Marco has an extensive practice in all areas of criminal and quasi-criminal law. Marco provides experienced representation for all Criminal Code and regulatory offences, including violations of the Occupational Health and Safety Act, Liquor Licence Act, and Highway Traffic Act. Marco developed considerable experience in criminal litigation at the criminal defence firm, Hicks Adams LLP. Since opening his own practice in 2011, Marco has combined his legal ability with a client-centred approach to criminal defence, dedicated to ensuring that his clients’ interests are always at the forefront.

330 University Avenue, Suite 506 Toronto, ON M5G 1R7 T: (416) 629-7022 F: (416) 204-1846 marco@marcosciarralaw.com

marcosciarralaw.com

Translation by Vittoria Zorfini PANORAMITALIA.COM

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The Lighthouse for the Development of Calcio

By Dante Di Iulio or centuries Genova’s lanterna (lighthouse) has guided ships into the harbour of this city on the northwest coast of Italy, making it an obvious choice to describe the meeting of the country’s oldest club, Genoa Cricket and Football Club (GCFC), and one of its youngest, UC Sampdoria.

The Genoa Cricket and Football Club began in 1893 thanks to British officials. Three years later, an Englishman named James Richardson Spensley arrived in Genova to ply his medical trade, caring for English sailors passing through the city’s ports. Joining the club, Spensley brought the footballing section to prominence, and in 1898 he organized Italy’s first official game between Genoa and Football Club Torinese. Although Genoa lost, the match served as a catalyst for the creation of the Italian Football Federation and the birth of the first-ever Italian football championship.

Genoa would go on to win the first-ever Italian championship, but Spensley helped adapt the English game to suit its adopted nation.

At the insistence of the Englishman, the club opened its doors to Italians, both to play and become members. Although they introduced a quota system to protect the English – Italians were not allowed to make up over half of the total membership – the Genoa Cricket and Football Club could now truly be considered an Italian team. This laid the foundations for the club to dominate early Italian football winning a further five consecutive titles.

While Genoa has not maintained its early dominance over the past century, journalist Marco Liguori stresses, “If you speak about trophies in Italy, the teams that have become legend are Juventus, Inter and Milan, but if you speak instead about fandom, it is the Gradinata Nord of the Marassi that is legend.”

While Spensley guided Genoa C.F.C. to victory, his leadership and vision inspired several Genovesi during their emigration to Argentina. Boca Juniors, who until most recently shared the accolade of the team with the most international titles in the world, was established in 1905 in Buenos Aires by Esteban Baglietto, Alfredo Scarpatti, Santiago Sana and brothers Juan and Teodoro Farenga. Just like the founding members, Boca fans are known as Los Xeneizes – the Genovesi. The Superclásico against their rivals River Plate is regarded as one of the best derbies in the world, and like their cousins’ derby della lanterna, is always the most important game of the year. La Boca district of Buenos Aires is ensconced in blue and yellow making it clear that the fierce, unwavering pride of Boca fans is definitely a Genovese characteristic that has been inherited and instilled through the generations.

Lonely Planet labels Italy’s largest and most important seaport as “indefatigably contradictory, full at once of grandeur, squalor, sparkling light and deep shade.” While Genova offers a gateway to the Italian Riviera and the rest of Italy, it is clear that the city itself has had a profound impact on its immigrants and emigrants. Similar to the lighthouse that has guided ships into the harbour for centuries, its citizens’ guiding vision was instrumental in the development of a pastime that stirs up passion and emotion like an angry sea.

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Genoa fans in Piazza Ferrari, 2007

Genoa Cricket and Football Club, 1961-1962

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Genova da città di emigrazione a città di migrazione

By Vittoria Zorfini

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rande potenza marittima nel medioevo, Genova si trasforma nel ’800 nel trampolino di lancio dei poveri braccianti italiani che sognavano la “Merica”. Oggi la città di Colombo è invece diventata il punto di arrivo per i nuovi migranti venuti dall’oriente. Primo piano sul porto ligure che ha trasformato profondamente l’Italia e gli italiani.

Il grande mutamento di Genova avviene nei primi anni del XIX secolo quando i contadini del meridione, spinti dalla fame e dalla povertà, tentano il grande sogno americano. L’emigrazione di questo periodo dà un forte impulso alla crescita del porto ligure, che diventa un importante scalo internazionale. Nel periodo che va dal 1861 al 1875, gli storici hanno stimato che 2 milioni di persone si sono recate nella città ligure per salpare verso il Nuovo Mondo (fonte MEM Memoria e Migrazioni).

Nel porto di Genova, dal 1876 al 1901, si concentra il 61% delle partenze oceaniche, con una media annua di 73.960 imbarchi (Storia dell’emigrazione italiana 2001). Nel 1913 si registra l’apice dei flussi transoceanici: 209.835 le partenze da Napoli, 138.166 da Genova e 62.745 da Palermo.

Questo flusso enorme di persone ha inciso profondamente sulla città ligure che ne ha ricavato forti benefici. Proprio a cavallo tra ’800 e ’900 l’economia marittima scopre una fonte di guadagno nel ‘traffico’ di merci e passeggeri e anche l’armatoria italiana ne trae giovamento. Questa è infatti l’epoca dei grandi transatlantici come il Duilio e la nave gemella Giulio Cesare. In particolare con la costruzione del Rex e del Conte di Savoia, l’Italia possiede i più grandi transatlantici mai visti.

Il Conte di Savoia è stato riprodotto nel celebre film Amarcord di Federico Fellini.

Se da una parte l’Italia sfoggia la sua ricchezza, dall’altro lato c’è una buona parte di italiani che si prepara a partire per terre lontane, ma il viaggio non comincia sulla nave, ha inizio molto prima.

“Gli emigranti giungono in città in treni speciali o piroscafi costieri e si accampano lungo la calata, lungo le vie che circondano il porto. Stanno immobili sotto il sole e la pioggia ad attendere il proprio turno. Il quadro è sempre lo stesso”, scrive I’llustrazione Italiana, un giornale italiano dell’epoca.

Arrivati a Genova, i migranti potevano aspettare l’imbarco per giorni e i più poveri restavano per strada o sui moli. Per loro non esistevano strutture di accoglienza e di riparo.

Nelle stazioni marittime gli emigranti erano sottoposti a visite mediche e venivano controllati i loro bagagli. Non di rado alcuni precipitavano in mare durante la ressa per salire a bordo e di conseguenza morivano annegati. Infatti, in

Genova - 1895. P. Maldotti sulla nave con gli emigrati Archivio SER Roma

quel periodo gli armatori facevano salire a bordo quante più persone possibile senza neanche rispettare lo spazio minimo di 2 metri cubi a persona.

Un ufficiale della marina scriveva: “Qualcuna di queste vecchie navi ricorda i vascelli medievali stipati di schiavi”. Le difficili condizioni in cui si viaggiava in terza classe portavano spesso a decessi prematuri. Solo nel 1901, venne imposto un blando controllo sul numero dei passeggeri, ma le stive della terza classe continuarono comunque ad essere piene.

Genova era divisa tra il lusso e la povertà. Da una parte la terza classe era costretta a dormire per strada. Dall’altro lato c’era invece la cosidetta prima classe che aspettava la partenza nella Stazione Marittima di Ponte dei Mille. Venne ultimata nel 1930 ed era famosa per i suoi saloni in cui era possibile incontrare importanti personalità come Harry Truman, Orson Welles, Igor Stravinsky, Anthony Quinn, Winston Churchill, Hernest Hemingway, Elia Kazan.

Oggi Genova è di nuovo diventata il centro di un cambiamento epocale che segna l’Italia, evidenziando ancora una volta forte divario tra ricchi e poveri. Il nuovo fenomeno dell’immigrazione extra comunitaria sta cambiando in particolare la città ligure.

Ora Genova non è più il punto di partenza di una volta ma è diventata il punto di arrivo per nuove popolazioni provenienti dal Corno d’Africa e dall’Africa Sub-sahariana. La città ligure rimane quindi al centro dei flussi migratori. Basti pensare che oramai a Genova quasi un cittadino su dieci è straniero, come si legge dai dati forniti dalla Direzione di statistica del Comune e al Centro Studi Medi. Il numero di immigrati stranieri registrati all’anagrafe genovese è passato da 6.182 (1993-1997), a 32.705 (1998-2012). Questo ci dimostra come ancora oggi Genova rimane una città di passaggio e un testimone d’eccezione della storia dell’emigrazione e dell’immigrazione in Italia.

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Tasty Liguria Ten essential Ligurian specialties

By Julie Aubé

Travelling through Liguria, in northwestern Italy, you’ll be struck by the breathtaking scenery of this narrow seaside region, as well as its mouth-watering Mediterraneaninspired cuisine. Here are 10 regional specialties you won’t want to miss!

1. Pesto Genovese Pesto genovese’s reputation is unparalleled. It should therefore come as no surprise that its concoction is not taken lightly. Careful preparation is required using seven basic ingredients: DOP Genovese basil (freshly picked), Ligurian extra virgin olive oil, pecorino, parmigiano, garlic, salt and pine nuts. The word “pesto” comes from the verb “pestare”, which means to crush into a pulp. Despite being a common ingredient in thousands of Ligurian dishes, pesto genovese is most classically served over pasta, usually trofie or trenette.

5. Fish Fries With its long coastline, it seems fitting to find seafood so prominently featured in the region’s cuisine. One should make a point of eating a cone of deep fried fish, commonly found in port areas. Other popular dishes include Friscieu, a fritter made of small fish and herbs, and octopus salad. Anchovies, another favourite here, are prepared in several refreshing ways: besides salting them, Ligurians also prepare their anchovies with stuffing, fried or marinated in lemon and olive oil (a real treat!).

2. Focaccia Either for lunch, dinner or a midnight snack... the moment is always right for biting into a piping hot focaccia (flat bread)! Its most basic form consists of flour, locally-sourced extra virgin olive oil, salt, brewer’s yeast and water. After that, the baker is free to mix in onion, sage, tomato, meat, olive, onions, potato, rosemary, etc. Among all its variants, the most outrageously delicious is focaccia di recco, which includes soft stracchino cheese, stuffed in between two layers of dough. In Genova, near Brignole Station, panificio focacceria Mario produces some of the tastiest and most interesting focaccie money can buy.

6. Pansotti with Walnut Sauce While most are familiar with pesto genovese, few have tried salsa di noci. This Ligurian sauce is made from crushed nuts and served on large ravioli (often stuffed with herbs and cheese) called pansotti –a unique and tasty dish worth discovering!

3. Farinata and Panissa Farinata, an icon of popular Ligurian cuisine, is a pancake fried in a large flat copper pan and made of chickpea flour, water and oil. It is best served straight out of a wood oven, with its surface crisp and golden, and its insides hot and moist. A Liguran classic, eaten either plain or flavoured (onions, cheese, mushrooms...), farinata can readily be purchased at traditional street food stands (sciamadde), which line the medieval arcades of Genova’s port district.

Panissa is another type of street food made from fried chickpea dough.

Typcially sliced into long sticks, its texture bears some resemblance to firm polenta. Panissa are basically Ligurian fries, which many locals season with lemon and olive oil! Panissa can also be used to make great sandwiches.

4. Salty Pies Ligurians love their salted pies (torta salata); some are made with spinach, others include artichokes, chard, squash and more. Torta Pasqualina, a local favourite, is traditionally served around Easter, but is nevertheless easy to find year-round in several focacceria and bakeries (especially in Genova’s Mercato orientale). Filled with chard (and/or spinach and/or artichokes), herbs, egg and a type of regional ricotta, Torta Pasqualina is topped off with several thin layers of puff pastry. Apparently, 33 layers are customary in honour of Christ’s life on earth. Served with eggs to represent the Messiah’s rebirth, Torta Pasqualina is as tasty as it is meaningful!

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7. Pandolce In many ways similar to panettone, the Ligurian pandolce is a sweet bread made from butter, nuts, dried and candied fruits, a dash of anise and a splash of bergamot or orange blossom water. Though it is most popular around Christmastime, this hundred-year-old recipe can be enjoyed year-round.

8. Panera Another typical Genovese treat is panera, a coffee-flavoured semifreddo whose texture is creamier than gelato, thanks to the copious amounts of whipped cream that goes into making it.

9. Cinque Terre’s DOP Wines and Sciacchetrà The vines cultivated on the mountain terraces in the Cinque Terre yield delicious, rather dry white wines, which should absolutely be sought out during any visit to Liguria. This same soil also produces sciacchetrà, which is a famous, sweet wine made from grapes whose sugars have slowly concentrated after having been dried out in the Mediterranean sun. Although many consider it a dessert in and of itself, sciacchetrà is best thought of as a decadent way to cap off a great meal, especially when taken with aged cheeses or cantucci.

10. Aperitivo In Genova, there is no better way to start an evening than holding a drink in one hand as you regale in a plate of appetizers, which can vary wildly from one restaurant to another (focaccia, farinata or panissa, olives, mini-panini, fish cakes, vegetables, meats, etc.). While many prefer the atmosphere around the city’s port district, one spot that surely springs to life for aperitivo is Piazza delle Erbe!

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Recipe by Andrea Della Gatta, President of the Genoese Pesto Consortium According to the Genoese Pesto Consortium, Pesto sauce is the second most purchased sauce worldwide. Genoese Pesto or ‘Pesto “alla” Genovese,’ is a cold sauce that should never be warmed upheated up. Adding some pasta cooking water to the sauce will make it creamy (because of the starch in the water), and easier to blend with pasta.

Secondo il Consorzio del Pesto Genovese, il pesto è la seconda salsa più venduta al mondo. È una salsa “a freddo” che non va assolutamente riscaldata.

Aggiungendo solamente un po’ d’acqua di cottura della pasta, infatti, si conferisce cremosità al pesto (grazie all’amido presente nell’acqua) e lo si rende più facile da amalgamare con la stessa pasta.

Ingredients (Serves 5 – 6) Ingredienti (per 5 – 6 persone) • 1 bunch (about 50 g) D.O.P. Genovese basil or small leaf basil 1 mazzetto di basilico genovese D.O.P. o di basilico a foglia piccola (50 g circa) • 6 tbsp. (90 g) Parmigiano Reggiano (preferably aged 36 months) 6 cucchiai (90 g) di Parmigiano Reggiano (preferibilmente stagionato 36 mesi)

Tools Food processor or marble mortar and a wooden pestle Utensili Tritatutto o mortaio di marmo con pestello in legno Instructions

Pesto sauce using a food processor Pick leaves, wash and gently pat dry. Then mix all ingredients in a food processor on low speed, adding the garlic only at the end to prevent it from overpowering other flavours (heat accelerates its oxidation process). Finally, slowly pour in a thin layer of oil.

Pesto sauce using a mortar. Tradition recommends...

Put peeled garlic in a mortar. Using a pestle, crush it along with some coarse salt until you obtain a creamy sauce. Do the same with the pine nuts. Then add basil leaves, and mash (without pounding) for a while, with light circular movements until you obtain a smooth mixture. Add the grated cheeses and lastly pour in a thin layer of oil.

• 2 tbsp. (30 g) Pecorino Sardo (preferably aged 15 months) 2 cucchiai (30 g) di Pecorino Sardo (preferibilmente stagionato 15 mesi)

Istruzioni

• 1 tbsp. (15 g) pine nuts (preferably from the Mediterranean areas) 1 cucchiaio (15 g) di pinoli freschi (preferibilmente di provenienza mediterranea)

Staccare le foglie di basilico, lavarle e asciugarle con delicatezza, poi tritare gli ingredienti nel tritatutto a velocità bassa. Aggiungere l’aglio pestato solo alla fine per evitare che sovrasti gli altri sapori (il calore ne accelera l’ossidazione). Infine, versare l’olio a filo.

• 2 garlic cloves, peeled and chopped 2 spicchi di aglio • A pinch of coarse salt Una presa di sale grosso • 5 tbsp. (50 ml) extra virgin olive oil (preferably D.O. P. from the Italian Riviera) 5 cucchiai (50 ml) di olio extra-vergine (preferibilmente D.O.P proveniente dalla Riviera Ligure)

Il pesto nel tritatutto

Il pesto nel mortaio. La tradizione raccomanda…

Mettere l’aglio già pelato nel mortaio e, usando il pestello, pestarlo con qualche grano di sale grosso fino ad ottenere una poltiglia. Fare altrettanto con i pinoli.

Quindi unire il basilico, schiacciare (senza più pestare), a lungo e con movimenti roteatori, sino ad ottenere un composto omogeneo. Per finire, aggiungere i formaggi grattugiati e, continuando a mescolare, l’olio versato a filo.

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Photography by Jesper Storgaard Jensen

Pesto Genovese

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Unique Visual Record of Italian-Canadians Photographer Vincenzo Pietropaolo’s captures evolution of community and traditions

By Sal Difalco ll photographs are memento mori,” wrote the late Susan Sontag. While a photograph may freeze a moment in time, it nevertheless serves to remind us of life’s mutability. Perhaps no recent collection of photographs shows “time’s relentless melt” as poignantly and intimately as Vincenzo Pietropaolo’s latest undertaking, Ritual, a chronicle of Toronto’s renowned Good Friday procession.

Born in the town of Maierato, Calabria, in 1951, Pietropaolo immigrated to Toronto at the age of 11 and grew up on Euclid Avenue close to College Street, a main thoroughfare of the annual procession. “I started taking photos of it in 1969, first as a bit of an outsider.” He watched it evolve from humble beginnings into the spectacle it is today, with its statues and dirges and live actors in Biblical tableaux vivants. “The procession actually started in 1962 at St. Agnes on Dundas and Grace Streets,” Pietropaolo says. Behind a fake wall, a statue of Jesus was discovered, provenance unknown. The statue was restored, a priest blessed it, and despite worries about its illegality, the procession took place on Plymouth Avenue, a lane way off Dundas Street. “Five hundred people showed up!” Pietropaolo exclaims. “So it was here

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to stay, whatever the city’s objections. Eventually the parish moved to St Francis of Assisi.”

Ostensibly commemorating the crucifixion of Jesus Christ, the procession, an act of near subversion in the straight-laced Toronto of 1962, has become an integral part of the city’s street life, drawing thousands every year to partake in an event that is equal parts spiritual and cultural celebration and, with its Roman soldiers in full regalia and the bound mock-Jesus, pure street theatre.

The 150 photographs in the large format book represent a retrospective collection that spans a period of 46 years. “They were culled from some 20,000 images,” Pietropaolo says.

“Approximately half are in black and white, and half in colour, and include analogue and digital images reflecting the change in technology during this time.” He admits that organizing pre-digital and digital images taken with different cameras into a coherent story proved daunting.

Nevertheless the result may be Pietropaolo’s most haunting work yet.

Best known perhaps for his humane and socially conscious photograph collections Not Paved With Gold, Harvest Pilgrims and Invisible No More, Pietropaolo sees the procession not only as

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ARTS & CULTURE an affirmation of the Italian-Canadian community but also as an expression of working-class culture. “It’s striking,” he says, “how people I’d photographed in factories or workplaces often showed up in the procession photos.”

While Pietropaolo started as an outsider, the images he captured became more and more penetrating as the process evolved and he built a rapport with his subjects. “No zoom lens,” he says. “All wide angle lenses which means you have to get up close and personal. I related to these people and built a deep trust with them that allowed greater intimacy.”

The photographs of Ritual document the relentless passage of time but also the evolution of a community. “It’s something reflected in the changing fashions,” Pietropaolo says, “in the renovated houses and updated storefronts and shops. In the body language. Men used to wear jackets and ties to the event. Now it’s more relaxed. And everybody used to smoke!”

Pietropaolo points out the Toronto procession’s uniqueness. “It’s different from Italian processions, which are local and tied to specific villages and parishes, often devoted to a single patron saint. In Toronto, the procession is far more inclusive and generalized, an amalgam of different Italian traditions. Here Italians come in numbers to affirm their cultural roots and influence, and not only from Toronto but from surrounding cities like Hamilton, Buffalo, St. Catharines, and even from Italy.”

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The 150 photographs in the large format book represent a retrospective collection that spans a period of 46 years.

“

He recounts the story of a group from Genova who came to the procession in 1997 with an 18th century baroque sculpture of the crucifixion. “This was a particularly elaborate participation,” Pietropaolo recalls with a chuckle. “It consisted of the life-sized National Heritage sculpture carried by one man with a special shoulder harness and another man ahead lifting Hydro lines with a pole and two attendant men flanking him in case of a stumble.”

In response to the idea that photographs remind us of our mortality, Pietropaolo has a philosophical response. “My own ritual as a photographer observes people transforming, changing, coming, going. Fashions have changed, the shops are very different, the faces change, and yet year after year the same event occurs. So there is change, but also continuity.”

Pietropaolo is hoping to publish Ritual by October 2016. To that end, he is running a crowdfunding campaign. To support the publication of the book, please visit www.vincepietropaolo.com to secure a signed, pre-release copy of Ritual.

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ARTS & CULTURE

Always Evolving Marisa Buffone passes on her love for tarantella to future generations

By Sal Difalco

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earing many hats comes naturally to Marisa Buffone, the polyglot Toronto native, who lists teacher, theatre artist, vocalist, musician, and artistic director – best known for her enterprising musical, Tarantella – among her myriad roles. “I guess I’m a bit of a chameleon,” Buffone admits. “I’ve had to adapt.”

Adaption is a recurrent if not dominant theme in Buffone’s unique and multifaceted story. Born in Toronto to parents from Gizzeria, Catanzaro, her family decided to move back to Italy when she turned 13. “Imagine that adjustment,” she reflects, “going from Toronto to a small town in southern Italy, with its limited comforts and conservatism.” She wryly recalls how even wearing shorts was taboo in straight-laced Gizzeria. “I almost felt like Alice in Wonderland.” But Buffone never let the strangeness deter her. “I adapted,” she says.

She later attended the University of Salerno, studying Foreign Modern Languages and Literature, and also enrolled at the Salerno Conservatory of Music, where she took Voice and Piano. “I’ve always had a passion for theatre and singing,” she says. In her third year, at the urging of her mentor, Achille Mango, Buffone gained admittance to the world renowned La MaMa Experimental Theatre Club in New York City, an off-Broadway cultural mainstay founded in 1961 by Ellen Stewart, with last names like DeVito, De Niro, and Pacino featured among its alumni. “So imagine going from Calabria,” Buffone says, “to New York City, and its most experimental and primal theatre. Once again, I had to adapt, and I became part of this marvelous La MaMa family. I lived in the theatre, met artists from around the world and learned all aspects of stagecraft and performance.”

When Buffone completed university, her parents abruptly returned to Canada. “Things didn’t go as planned,” she concedes. “So it was back to Toronto.”

There, she completed a Masters in Italian Studies at the University of Toronto, and then went on to Teacher’s College. By now she was suffering a bit of an identity crisis. “I felt more Italian than Canadian,” she admits. “All my real connections were Italian. So I moved to Rome and lived there for three years, to see if I could survive. I did. But I also knew I had a long road ahead if I wanted to teach full time in Italy.” Buffone returned to Canada in 1996. “I was a supply teacher for a couple of years, then after more travel to Turkey and Greece I thought okay, this has to stop now, I’m ready for a full-time job. I applied to the Toronto Catholic District School Board, and have taught since 1999.”

Still, despite a rewarding teaching career, Buffone felt disconnected and bewildered by the idea that she “was not as Canadian as a Canadian and not as Italian as an Italian.” On a trip to Italy in 2000, she attended a transformative tarantella concert. “There was a boom in the genre,” she says, “with workshops, concerts in the evenings, and young people playing in the piazzas.” Though she’d studied opera, Buffone had never felt like an opera singer. “When I heard these young people singing in dialect, I suddenly felt connected, bodily. I’d found my soul music, my blues. I could sing these songs. I’d found my voice.”

In 2001 Buffone began ArtWorldTheatre with her high school students, raising money for charities while entertaining through the art of the tarantella.

Inspired by the response, Buffone then wrote and directed Tarantella, a multiart musical drama, loosely based on the story of an aunt’s unrequited love. In 2007 it premiered in Toronto and in New York at La Mama ETC. A cabaret version was produced for Luminato in Toronto’s Distillery District. It was revived this past December at the Cardinal Carter Academy For The Arts. “It has a bit of everything,” Buffone says. “Dialect folk songs from Naples, Sicily, Calabria, Puglia, that is, the Kingdom of the Two Sicilies, the different dances, period costumes, the dialogue, the stories. It’s an open book of live history we hope older generations can share with younger ones. If we don’t hook the youth now then this culture will be lost.”

In addition to spearheading The Toronto Cultural Heritage Project in June as part of an effort to further promote and preserve Italian cultural traditions, Buffone also has three shows planned for Italian Heritage Month. “We’d love to do it at Casa Loma,” Buffone says optimistically. She also plans to take the show back to New York. “But of even more interest,” she asserts, “is taking it to Sao Paulo, Brazil. This is a Romeo and Juliet true story, after all, and the real Romeo lives in Brazil.”

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Albano Carrisi Un artista “così lontano eppur così vicino” Claudia Buscemi-Prestigiacomo PI: Il vino rientra tra queste passioni?

AB: È una passione nata in famiglia. I miei erano contadini ed ovviamente facevamo il vino. Quando sono partito per Milano e dopo aver compreso quanto sacrificio ci fosse dietro, dissi a mio padre che sarei tornato per realizzare una cantina con il suo nome. Lui si mise a ridere, ma io no. Nel 1973, mi presentai con una bottiglia dedicata a lui, Don Carmelo, orgoglioso della promessa fatta e mantenuta.

PI: Avverte come una responsabilità il fatto di essere così amato dalla comunità italiana all’estero?

AB: Non mi pongo tante domande. Vivo come vivo. Se piaccio, bene. Se non piaccio, pazienza. So che su un palcoscenico o nella vita – altro tipo di palcoscenico – vivo tutto con grande intensità, con amore, con responsabilità e passione. Può piacere e può non piacere. Se non piace, vado comunque avanti.

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lbano Carrisi, in arte Al Bano, è nato a Cellino San Marco (Puglia) nel 1943. Sin dalla prima canzone di successo nel 1967, Nel Sole, la sua notorietà si è diffusa nel mondo come cantante, attore, imprenditore nell’industria vinicola e presentatore. Per ultima, gli è stata affidata la conduzione di Così lontani, Così vicini, una trasmissione seguita ed apprezzata dalla comunità italo-canadese. Il programma riunisce familiari le cui vite hanno preso direzioni diverse. L’obiettivo è quello di aiutare le persone a rimettere insieme quei rami dell’albero genealogico recisi da un destino avverso. Peraltro, la separazione ha spesso portato i protagonisti in paesi lontani.

PI: Si cimenterà in progetti diversi?

AB: Voglio costruire un teatro nella zona in cui vivo e voglio dedicare un film a mia madre intitolato: “Con gli occhi del cuore.” Non perché sia mia madre, ma perché, con tutto ciò che ha vissuto, ho capito che appartiene a quella che si definirebbe “una razza in via di estinzione.” Adesso che ha 93 anni, sento di dover imprimere la sua vita su una pellicola perché tutto ciò che ha fatto merita di essere portato alla ribalta. Un film in cui verranno fuori la sua grande passione e umanità, il suo forte senso della realtà e quel sapore antico di vivere che non si è mai contaminato.

Incontro con un artista “così lontano eppur così vicino”.

Panoram Italia: Così lontani, Così vicini tratta dei temi molto delicati: famiglia, affetti, perdita, ricongiungimento. Cosa le resta di un lavoro che, in realtà, sembra più un’esperienza umana?

Al Bano: Non è un lavoro. Tutto ciò che faccio deve piacermi. In qualche modo deve appartenermi. Da piccolino ho vissuto il dramma di un fratello e di una sorella di mio padre trasferitisi in Argentina. In pratica, l’unico contatto, in un’epoca in cui i legami familiari erano più forti, erano le lettere. Saranno state 6-7 l’anno. Quando ne arrivava una, era una specie di messaggero di Sant’Antonio: lì a leggere, parola per parola. Ciò faceva crescere la voglia di vederli e conoscerli. Ci vollero quarant’anni prima che ritornassero a Cellino. Ciò che faccio adesso, fa rivivere il mio passato. Ma la cosa bella è poter dare alla gente la possibilità di incontrarsi. Non è una trasmissione triste. Al contrario, è qualcosa che porta gioia nelle loro vite. Rivivo il passato e la gioia di dire di aver acceso speranze ormai spente.

PI: Nonostante l’enorme successo, lei rimane una persona alla mano. Come mai?

AB: Perché cambiare? Un albero di pero non diventerà mai un albero di fico. Io mi sento un albero di pero.

PI: È la sua prima volta a Toronto?

AB: Vengo a Toronto dal 1968. Qui, in una chiesa su Dufferin, il 21 aprile del 1974, giorno del suo primo compleanno, ho battezzato mio figlio Yari. Mi piaceva l’idea. A Toronto e in Canada sono venuto tantissime volte. Ho fatto parecchi concerti e nel 1984, anno in cui Romina Power ed io abbiamo vinto il Festival di Sanremo con Ci sarà, ho anche inaugurato il Roy Thomson Hall. Gli italiani mi volevano ed io venivo.

PI: Dati i suoi molti interessi, si direbbe che abbia una personalità eclettica. È così?

AB: Mi sento un uomo rinascimentale perché, come molti nel Rinascimento, non mi limito a un solo mestiere. L’importante è che ci sia sempre passione in ciò che si fa.

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EVENTS

A Tribute to Sergio Tagliavini Jellinek Sergio Tagliavini Jellinek, iconic Co-founder and Editor-in-Chief of Lo Specchio, passed away January 25, 2016. He was 80. Jellinek was born in Genova and grew up in Milan, where he also completed his studies. He arrived in Canada in 1970 and began his career in journalism. In 1984, he

By Romina Monaco co-founded Lo Specchio, Ontario’s influential Italian language weekly newspaper. Another of his legacies was his deep caring for his community – he was instrumental in helping guide and lead the Monument to the Italian Workers killed on the job. Tagliavini received many outstanding achievement awards throughout his career, from Italy (Cavaliere della Repubblica Italiana) and Canada and recognized as News Reporter of the year various times by various organizations.

Tagliavini leaves his wife Franca and daughter Simona. He will be missed.

A Cure in the Future Retro Gala DiModa Studios

Back Row: Carlo DeGasperis, Dr. Marianne Koritzinsky; Dr. Bradley Wouters, Dr. Daniel DeCarvalho, Dr. Igor Jurisica, Dr. David Jaffray Middle Row: Sheila Alofs, Paul Alofs (President and CEO of Princess Margaret Cancer Foundation) Angie DeGasperis, Joe Bianchi, Maria Luisa Bianchi Seated: Paige Cunningham, Dr. Christopher Paige (Vice President of Research at The Princess Margaret Cancer Centre), Vivian Rosso (President of A.C. Camargo Cancer Center) Dr. Vilma Martins (Research Director ACCCC) and Colleen Paige

With the alarming rise in cancer rates it’s no wonder that considerable efforts are being made to raise awareness and funds for treatment and research. Contributing to this universal endeavour is A Cure in the Future Retro Gala, which was held February 13 in Vaughan. The event, created and presented by Platinum Entertainment Solutions, celebrated its 10th anniversary and to date has raised over half a million dollars for the Princess Margaret Cancer Foundation.

“When the actions of many are united for a common interest, extraordinary things are possible,” expressed Joseph Bianchi, co-founder of Platinum Entertainment Solutions.

“Ralph and I embarked on this journey 10 years ago after my wife, Maria Luisa, was diagnosed with thyroid cancer. It was a disease I knew little about but a diagnosis that would change my life forever,” he told guests. Collaborating with business partner, Ralph Ciampaglia, the two have dedicated themselves wholeheartedly in the widespread mission to conquer cancer. Maria Luisa, now 10 years cancer-free, was on hand to receive a handmade blanket by 13-year-old Faith Dickenson who, as founder of the Cuddles for Cancer initiative, has made 2,000 blankets for cancer patients. The evening, emceed by Breakfast Television’s Frankie Ferragine and Jennifer Valentyne, also included exciting trip give-aways to New York, the Bahamas and Aruba as well as Celine Dion concert tickets with hotel accommodations in Montreal.

Staying Alive Disco Ball Gala Disco ball necklaces, platform heels and polyester pants were a prerequisite for this party! It was yet another record-breaking attendance as 1,000 vintage-clad guests boogied the night away at the 10th Annual “Staying Alive” Disco Ball Gala. Held in Thornhill on February 27, this sold-out event founded by Leo Veri and Mario Bartelli of Veriation Music raised $20,000 for the SickKids Foundation.

“We are very proud of our event and motivated to keep going for both the community and Sick Children’s Hospital. The incredible energy we get from the crowd inspires us year after year,” said Bartelli, adding that marriage and eventually having their own families was also a catalyst for creating the fundraiser. “We continue to touch people’s hearts by playing music that makes them want to groove.”

Dressed in retro garb and participating in the outlandish fun was Associate Director of Corporate Sponsorships of the SickKids Foundation, J.P. McMillan, who presented Veriation Music with a 10-year commemorative plaque in recognition of their important and long-term contribution. The evening included CD compilation party favours, a silent auction, screen presentations featuring way-back film, television and music video clips as well as an exciting raffle prize of a one-week Caribbean cruise vacation.

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Staying Alive Disco Ball Gala Committee: Mario Bartelli (Co-Owner Veriation Music), Elaine Bartelli, Gabe Lollino, Angela Veri, Leo Veri (Co-Owner Veriation Music), Jessica Ricci

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EVENTS

International Women’s Day Photos courtesy of the British High Commission in Ottawa

British High Commissioner to Canada Sir Howard Drake presents the title of Officer of The Most Excellent Order of the British Empire to Dr. Agostino Pierro.

Dr. Agostino Pierro, Head of General and Thoracic Surgery at The Hospital for Sick Children, has been named Officer of The Most Excellent Order of the British Empire (OBE). The title recognizes his outstanding service to the community. “I’m very pleased that people have recognized my work to be deserving of this honour,” said Pierro, who was born in Lazio, Italy. “I’m quite thrilled about it.”

The renowned surgeon moved to Toronto two years ago from England, where he was Head of Surgery and Nuffield Professor of Paediatric Surgery and Head of Surgery Unit at UCL Institute of Child Health. Pierro is currently focusing his research on necrotizing enterocolitis, one of the leading causes of death in premature babies.

Valeria Mitsubata

Dr. Agostino Pierro named Officer of the Order of the British Empire

Sunder Singh and Emmanuel Lopez

Sanctioned by the United Nations in 1975 to remember struggles past and present, International Women’s Day commemorates the social, economic, cultural and political achievements of women across the globe. Participating in this important occasion was the City of Vaughan’s Economic Development and Culture Department in partnership with the Elspeth Heyworth Centre for Women (EHCW), as it hosted its 3rd annual event on February 25 with guest speakers such as Sunder Singh, Executive Director of EHCW, a service-focused organization promoting healthy families, community relationships and self-sufficiency.

“International Women’s Day serves as a vehicle to inspire change locally and globally. It is a day of celebration,” he said. “However, it is also a daily reminder of the progress, which has been achieved and provides inspiration for the progress which is yet to come.”

Vaughan Mayor Maurizio Bevilacqua was also on hand at the event and spoke to guests of his own mother’s influential and strong spirit. “We are partners in this journey called life with a common purpose which is to be there for one another and to build societies and communities where people sense fairness and justice.”

Also gracing the podium at Vaughan City Hall were motivational speaker Emmanuel Lopez as well as Vicki Saunders, entrepreneur and founder of SheEO Inc, a group that supports women entrepreneurs.

Auguri

Congratulations to

e DR. AGOSTINO PIERRO e OBE,MD,FRCS(Engl) ,FRCS (Ed) ,FAAP

who has been named Officer of The Most Excellent Order of the British Empire (OBE) for his continued achievement and service to the community.

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SPORTS

Stage 3 of the Giro d'Italia 2015, near Rapallo, province of Genoa, in Liguria, northern Italy

The Giro d’Italia A remarkable ride down memory lane

By Jesper Storgaard Jensen Photos courtesy of the Giro d'Italia historic archive

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his year, The Netherlands will have the honour of opening the 99th edition of the Giro d’Italia race on May 6 in the small Dutch city of Apeldoorn. The final sprint will take place on May 29, in Turin, 3,383 kilometres away. A total of 22 cycling teams and 198 riders will soon embark on a new chapter in a bicycle saga that is more than 100 years old. And in all that time, the Giro d’Italia has given rise to many memorable events and memories.

The beginning It was 2:53 in the early morning of May 13, 1909 when 127 riders took off in the very first edition of the Giro d’Italia. The number of stages was eight, the length of the first competition was 2,448 kilometres and every second day was dedicated to restitution. Forty-nine riders managed to complete the race, and when the legendary Giro d’Italia director Armando Cougnet asked the winner, Luigi Ganna (who worked as a bricklayer), how he felt having won the race, Ganna replied in a rather laconic way with his Lombardy accent: “me brusa tanto el cu” (“I have a terrible pain in my behind!”).

Seen in an historic light, the first edition of the Giro d’Italia was a redemption of the beauty of speed. Exactly 50 years earlier, in 1869, Milan’s mayor, Giulio Belinzaghi, had banned the use of the bike in Milan, explaining that it created panic among the city’s pedestrians. By 1909, speed was highly fashionable and the athletes who practiced it were a source of great fascination.

The first and only woman In 1924 the pink jersey worn by riders was symbolic for the only female participant to take part in the Giro d’Italia: Alfonsina Morini. Initially, her participation caused some embarrassment to race organizers, who weren’t used to mixing sport with the topic of gender equality. However, Morini soon became so popular that in an article in the Gazzetta dello Sport, journalist Silvio 60

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Zambaldi wrote: “After just two stages Alfonsina’s popularity has risen to incredible heights. Along the GenoaFlorence route you could constantly hear people ask, ‘When will she pass by?’ ‘Is she left behind?’ Is she still in the race?’ ” Not in one single stage did Morini finish last in the rankings. However, on a stage that led to Perugia, she faced huge problems due to the cold and rain. She crashed several times, hurting her knee and arrived in Perugia past the time limit.

According to regulations she should have been excluded, but due to her popularity, she was allowed to continue as an “external participant.” When she arrived in Milan in the final stage, she was completely exhausted but satisfied.

black jersey with a white star. In 1926 he participated in the Giro as an external participant, wearing Casale’s jersey. Tozzetti became popular due to his antics: before every stage he arrived in a taxi, jumped nimbly on his bike, and rode energetically only to take an extended lunch break at a trattoria along the route.

He only lasted for three stages. The Black Jersey came to an end in 1951 when many of the serious riders complained that the spectacle undermined the race’s professional integrity.

The legend: Alfredo Binda The first legend of the Giro d’Italia was Alfredo Binda. He became the first repeat winner and won in the years 1925, 1927, 1928, 1929 and 1933. The organization considered his supremacy in the years from 1927 to 1929 so frustrating that in 1930 Binda was paid 22,500 lire – the same amount that went to that year’s winner – not to participate! Throughout the Giro d’Italia’s history, only two other riders, Italian Fausto Coppi and Belgian Eddy Merckx, have been able to step into Binda’s footsteps as five-time Giro winners.

The Black Jersey In the years 1946-1951, the Giro seemed to celebrate the famous slogan “bad publicity is better than no publicity,” with a prize awarded to the worst rider (Maglia Nera, The Black Jersey). The last rider could look forward to wine, cheese, salamis, and a cash prize of 60,000 lire (about 1,800 Euro today). The trick was to get the worst overall time without breaking the time limit of each stage, and to do this, the riders had to be equipped with a combination of imagination and lack of shame. Luigi Malabrocca was a rider who had plenty of both. Once, he even sat in a hotel bathroom for a full hour before he was thrown out. The Black Jersey was named after soccer player Giuseppe Tozzetti who from 1924-31 played for the Casale club, which used a

Bartali and Coppi Gino Bartali and Fausto Coppi were of a completely different caliber than the infamous Black Jersey winners. Bartali was nicknamed “il pio” (the pious) and “l'intramontabile” (the immortal), due to his strong Catholic faith and the fact that he never gave up. He won the Giro three times and the Tour de France twice in the years from 1936 to 1948, while Coppi, perhaps the strongest Italian rider ever, captured five Giros, two Tour de France championships and won various first rankings in classics like Milan-San Remo and Paris-Roubaix between 1940 and 1952. The rivalry between the two riders in the post Second World War period was so intense that it nearly split Italy in two parts: ardent supporters of Bartali (known as Bartaliani) and those who rooted for Coppi (Coppiani).

Together, Gino Bartali and Fausto Coppi are considered national treasures of Italy’s cycling history.

The 2016 edition of the Giro d’Italia takes place from May 6 – May 28 from Apeldoorn in Holland to Turin in Italy.

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SPORTS

Ettore Messina Un coach da All Stars

By Gianpietro Nagliati Bravi ttore Messina è uno che le cose in partita le prende così sul serio, anche in vantaggio di venti punti a pochi secondi dalla fine, che in Italia i tifosi avversari gli cantavano “Messina, piangi un po’”. Forse anche per questo il leggendario Greg Popovich lo ha voluto come suo assistente ai San Antonio Spurs, in NBA. Da gennaio l’assistant coach di San Antonio è tornato anche al timone della nazionale italiana, con il non facile compito di conquistare il diritto a giocare alle Olimpiadi di Rio. E nel caso si andasse in Brasile, di provare a conquistarsi un posto tra le migliori. Nel febbraio scorso, Popovich e Messina hanno guidato la squadra dell’Ovest nell’All Stars Game di Toronto della NBA, dove l’allenatore italiano ha allenato anche, come head coach, la squadra delle World Rising Stars. Panoram Italia l’ha intervistato.

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Panoram Italia: È l’anno delle Olimpiadi e Lei torna alla nazionale italiana. Quali sono gli ostacoli più difficili che aspettano la squadra italiana e quali sono i punti di forza della Nazionale su cui basare questa guerra lampo?

Ettore Messina: I punti di forza sono due: i giocatori, un gruppo affiatato e di talento che speriamo di avere al completo e senza infortuni di sorta, e lo sforzo che ha fatto la Federazione per portare il torneo Pre Olimpico in Italia, mettendo tutti nelle condizioni di lavorare bene. Gli avversari sono tutti competitivi e certamente il poco tempo che tutte le Nazionali hanno a disposizione è un ostacolo con cui bisogna imparare a convivere.

PI: Cosa significa essere un allenatore di basket italiano e lavorare con i Los Angeles Lakers e ora con i San Antonio Spurs?

EM: Significa avere l’opportunità di fare esperienza al vertice della mia professione e poter interagire con persone di assoluta qualità non solo dal punto di vista tecnico ma anche umano. Significa conoscere la cultura di paesi diversi e poter offrire alla mia famiglia opportunità che aprono la mente.

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PI: La NBA prospera mentre il basket italiano langue. C’è a suo parere una differenza di approccio, di testa, per cui gli americani riescono dove spesso gli italiani non ce la fanno?

EM: La differenza fondamentale è nella capacità di pensare al bene comune superando gli individualismi. Gli americani hanno questa qualità, che si estrinseca nella nomina di un Commissioner indipendente da tutte le franchigie. Viceversa, in Italia fatichiamo a trovare dirigenti superpartes che possano dare una visione costruttiva della pallacanestro italiana a livello di club professionistici.

PI : Potendo, cosa trasferirebbe dell’approccio al basket giovanile dal nord America all’Italia?

EM: Farei il contrario, perché negli Stati Uniti negli anni c’è stato un peggioramento nell’insegnamento dei fondamentali a favore del 5 contro 5. Il nostro sistema è invece ampiamente lodato dai Kobe Bryant e dai Gregg Popovich, ad esempio, proprio perché negli States oggi c’è la pressante necessità di tornare all’insegnamento della tecnica individuale.

PI: In occasione dell’All Star Game è stato qui a Toronto, le è piaciuta la città?

EM: Sono stato più volte a Toronto e mi è sempre piaciuta per il senso di energia che sprigiona, per la presenza di persone di differenti culture e nazionalità e per la passione degli abitanti per lo sport e per la loro squadra di basket.

PI: Per quale motivo, secondo Lei, in questi ultimi anni molte prime scelte provengono dalla zona di Toronto?

EM: Non ne ho idea ma immagino per il buon sistema sportivo/ scolastico e per i bravi allenatori con capacità di selezionare e allenare giovani giocatori.

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