Toronto Vol. 2 No. 1

FEB/MAR 2012• VOL.2• NO.1

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RE: Padre Bressani: un gesuita italiano nel Canada del Seicento; Vol. 1, No. 4 Visiting friends during the 2011 Christmas season in Toronto, I came across the magazine Panoram Italia on the coffee table. To my surprise, I found the article Padre Bressani: un gesuita italiano nel Canada del Seicento. Thank you for publishing this article. I am delighted to have been introduced to someone who influenced the Canadian identity and culture, whose life provides valuable insight about our Canadian heritage, and to have been introduced to him today in a charming way.

Pamela Pali, Ontario RE: Julian Fantino; Vol. 1, No. 4 Mr. Tony Zara, congrats on another wonderful issue of Panoram and continued success on all future endeavours. The quality of the magazine will encourage the financial support of the business community. Also, thank you for a very interesting article on Julian Fantino - the success story of a young Italian boy who made good in this new and great country. Inspiring in that he has been humbled by the important posts he has held and credits the country as much as himself for his rise to a position of influence and responsibility. Auguri!

Gino Positano, Toronto

PUBLISHER & EDITOR Tony Zara EDITOR-IN-CHIEF Filippo Salvatore MANAGING EDITOR Viviana Laperchia DEPUTY EDITOR-IN-CHIEF Adam Zara MONTREAL MANAGING EDITOR Gabriel Riel-Salvatore

Editorial From the Publisher’s Desk ......... 10 Editor-in-Chief ........................... 11

RE: Il Volo; Vol. 1, No.4 Thank you so much for Ola Mazzuca’s wonderful article/interview with Piero Barone of Il Volo. The story of this musical group is almost magical, and their music is even more fascinating! This was one of the most charming, insightful and well-written articles I’ve seen about Il Volo. Please pass my “Mille grazie” on to Ms. Mazzuca.

Alice K. Maung-Mercurio, Toronto

Special Dossier:

Just received my copy of Panoram. I especially liked the section on Mark De Montis.

Being a hockey mom of a AAA player myself, I can relate to his dream and I am very happy to see that my son has a role model to look up to in De Montis. I would love to spread the word about this charity amongst our league. I also love your Living Italian style section. I am proud to be part of a dynamic culture. Viva Italia e auguri!

Maria C. Ingrosso, Toronto This past week, I visited my family in Toronto, Woodbridge and the surrounding areas, and to my absolute delight I found the fourth edition of your publication. The smiling hockey player initially caught my attention but the Angelo Persichilli article was too much to resist and I brought a copy to my cousin’s house and enjoyed the magazine from cover to cover. The following day, I stopped in various business establishments in an effort to find prior editions and was fortunate to secure the third edition, and again was most pleased with the blend of history, family and contemporary interests. You manage to evoke warmth and I wish you and your staff continued success.

J. Roger Persichilli, North Carolina, USA

Claudia Ficca Salvatore Difalco Dante Di Iulio Gaia Massai Alessandro Bozzelli Stefan Morrone Letizia Tesi

Subscription Form / Trip to Italy – Fiat 500 ........................................9

Opinioni

Just yesterday, while I was sitting in a waiting room, I picked up your magazine Panoram Italia. Let me tell you I was very surprised to finally read an interesting, informative, creative, unique and delightful “rivista Italiana.” Needless to say that I want to sign up for a subscription. My compliments to the publisher, editor and writers. Looking forward to the next edition.

Gilda Pellegrini, Woodbridge

ART DIRECTION David Ferreira GRAPHIC DESIGN David Ferreira Manon Massé PROOFREADER Marisa Pellegrino

CONTRIBUTORS Alessia Sara Domanico Jennifer Galati Serena Battista Alessio Galletti Tommaso Altrui Ola Mazzuca

It was very refreshing to see this great magazine for the first time. Many thanks to Panoram’s Dom Fiore and his enthusiasm about your magazine. After reading it, I understand why he is so proud of it. I loved the presentation, the recipes, the various articles that helped me get a closer look at the Italian culture that I so appreciate.

Good work to you all.

Jean Pearson, Toronto

Let me introduce myself first - I am Fr. Raymond, Pastor of St. Ann Italo-Canadian Parish in Niagara Falls, Ontario - This is what is considered as a medium size parish and it is made up of approximately 75 % Italian parishioners and the remaining 25 % are mainly Canadian with a few other nationalities. The purpose of my writing to you in the e-mail is to congratulate you and all your staff on the excellence of the magazine. A few days ago, I was handed the Oct/Nov copy. I was very much impressed and interested with the contents and the richness of the publication. If you would like to extend your distribution to Niagara Falls, I would be willing to make some copies available to our parishioners. Please keep up the good work.

Fr. Raymond Fenech Gonzi, Niagara Falls

PHOTOGRAPHY Gregory Varano Giulio Muratori Danilo Ursini

VICE PRESIDENT – MARKETING & SALES Earl Weiner ADVERTISING & BUSINESS DEVELOPMENT MANAGER Bruna Ruggiero ADVERTISING SALES EXECUTIVE - DISTRIBUTION MANAGER Dom Fiore

Italia, nonostante tutto .............. 12 8 marzo ...................................... 13

Cover Story Cabbagetown Barbers .................14 I barbieri di Cabbagetown ...........15 Toronto Barbers ........................ 16-20

Life and People Prigioniero a Teheran ...................... 21 Letters from Russia .................... 22-23 Future Leaders ................................ 24 One More Day .............................. 25

Travel Valentine State of Mind ........ 26-27 Ischia .......................................... 28 Umbria ....................................... 29 Slow Food Excursions ................. 31 Cleveland’s Italian Community.... 32

Food and Wine

Tommaso Altrui Laura Nesci David DeMarco Joey Franco Rita Simonetta Veronica Pontecorvo

Chiacchere .................................. 36 College Street vendors ............... 37 Advertorial: Agrimondo ......... 38-39 Polenta ....................................... 40 Wine ........................................... 41

Lifestyle Living Italian Style ................. 42-43 Fashion: Snowbird Style ......... 44-45

Arts and Culture Daniela Nardi ............................ 46 Fabrizio Divari ........................... 47 Lamberto book review ............... 48 Joe Mari ..................................... 49 John Turturo ................................ 50 Viareggio Carnival .................... 51 Dragonieri .................................. 52 Carnevale di Venezia .................. 53

Advice Rizzotto Law .............................. 54 Breastfeeding ............................. 55

Babies Babies of the Year 2011 .........56-58

Sports Sandra Morellato ........................ 59

Community Events Various Events ...................... 60-62

Toronto Italian Restaurants ........ 33 Chocolate desserts for two ... 34-35

We look forward to hearing from you!

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10

Ed i t o r i a l

Dear Reader,

Thank you for making Panoram Italia magazine a part of your life.

Allowing us into your home is an honour and privilege. The responsibility of maintaining and promoting the Italian culture and language in Canada is one we take on with pride and passion. Exploring and showcasing the many facets of our identity in an elegant, informative and hopefully humourous fashion is our goal. n the first issue of every year, we have made it a tradition to showcase the ‘Babies of the (previous) Year.’ It’s a perfect occasion for parents, grandparents, uncles or aunts to show off a picture of their newest family members. Our children are the most precious resource we possess. They represent the future of our community. What better way to tell the world?

This edition’s special dossier deals with the barbers of our community. If you have already had a chuckle by gazing at our cover, you are sure to get a kick out of reading the many profiles or recalling your own experiences with your favourite barber. There is something about your hair being in someone else’s hands for 15 or 20 minutes, with no way out, that makes for unforgettable moments. The astute barber knows full well that if the experience is good, you will be back. It is not always about the hair cut, hence the performance. They all have their shtick! There is the singer, the current events guru, the walking encyclopedia, the flatterer, the joker, the food-aholic, the complainer, the quiet one, etc. Which one is yours? The only thing they all have in common is their sincere belief that they are the best at what they do.

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If you value our product, your support is vital. Subscribing if you haven’t already done so is one way. Confirming the free promotional subscription you have been receiving for the last 5 issues is another. You may also give a gift subscription to family or friends. By doing so, you are automatically entered into a draw to win a fantastic trip to Italy or a 2012 Fiat 500! Please refer to page 9 for further details. If you own or operate a business which could benefit from our massive distribution please take out an ad.

Lastly, to touch base with us between issues, I invite you to sign up for our weekly e-newsletter online, or follow us on Facebook and Twitter. We feature great stories, blog posts, recipes, interesting discussions as well as our ever popular weekly local restaurant gift certificate giveaways. v Buona Lettura, Tony Zara

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Ed i t o r i a l

11

Renewal strategies of the opposition in Ottawa

By Filippo Salvatore

2012 is election year in the USA, France and possibly Italy, where a snap election could occur if Mario Monti’s ‘appointed’ government is defeated in a confidence vote. Germans will go to the polls in 2013. In Canada, Stephen Harper’s Conservatives enjoy a solid majority government status which will last until 2015. ast May 2, national elections reduced the federal Liberals to third party status. The real surprise was the unexpected surge in support for the New Democratic Party in Québec, where they replaced the Bloc Québécois as the main political force in the province. The NDP became the official opposition in Ottawa.

Nearly one year later, Jack Layton’s death and the election of a large number of young and inexperienced MPs have hampered the NDP’s effectiveness in Ottawa’s House of Commons. Interim leader Nycole Turmel tries her best, but she does not have the stature of a credible national leader. The situation is bound to change next March, when a leadership convention will take place and fluently bilingual former Québec Liberal minister and veteran Outremont MP Thomas Mulcair is in the pole position to be chosen as the new party leader. In many ways, he perfectly fits the portrait required of a national leader. Mr. Mulcair’s main obstacle, however, lies in the fact that he is perceived as the Québec candidate within a party whose support was historically and still remains based in Ontario and in the Western Provinces. The Conservatives are trying to make a big fuss out of Mr. Mulcair’s dual citizenship, Canadian and French, like they did for Stéphane Dion. If this is really a battle of flags, what should we make of PM Harper’s love for the Union Jack and the British Monarchy? Does that make him less Canadian? What about our love for the tricolore as Italian-Canadians?

While Mr. Mulcair’s main rival Brian Topp received the endorsement of some the NDP’s key figures, like Ed Broadbent, Roy Romanow and Lorne Calvert, strategically, the NDP is better off in choosing Mr. Mulcair as its national leader. He can solidify the party support in Québec. The Bloc Québécois is in dire straits, but traditional nationalism is dormant and can surge again. The arrival on the scene of the CAQ (Coalition Avenir Québec) as a center-right political force and a serious contender to win the next provincial elections means that the threat of an impending third referendum will be put on the back burner. Nonetheless, Québec’s ‘traditional’ demands of more autonomy will still be put forward and defended by François Legault’s CAQ. Thomas Mulcair would be in a better position and have more credibility than Mr.

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Topp when the time will come to rebut resurging nationalist discourse. Life for a progressive and environmentally conscious federalist force in Québec is no easy task. But this remains the main challenge for both the NDP and the federal Liberals. Interim PLC leader Bob Rae has openly recognized that having Mr. Mulcair as head of the official opposition in Ottawa will make life harder for the liberals in Québec.

This leads us to consider the chances for a possible renewal and come-back of the federal Liberals. Their convention last January can be taken as a first step in the difficult task of rebuilding. Over 3,000 delegates, many of them under 30, gathered to discuss policies and elect a new President. Ontario businessman Mike Crawley narrowly defeated veteran MP and former minister Sheila Copps. It remains to be seen whether this is truly a sign of renewal. At the end of the convention the mood was buoyant and was resumed by interim leader Bob Rae in his speech. He presented the PLC as a historic Canadian institution since Confederation. The setback suffered at the last election, he explained, is temporary and will be followed by a comeback and a new Liberal hegemony. “We don’t have to become something we’re not.” Intellectually and ideologically he reasserted the centrist philosophy of the PLC, between the Conservatives to the right and the NDP to the left.

This is also a stand taken by former leaders, Stéphane Dion and Michael Ignatieff which was soundly defeated in the last three elections. Only time will tell whether the Liberals have made enough changes in their policies to rise again. Will Bob Rae run for the permanent position of party leader? The new executive will decide that. He will not be the only candidate for the job. Westmount MP Marc Garneau has already said he intends to run.

A recent poll showed high approval ratings for Bob Rae, and support for the federal Liberals on the rise at 25%, a four-point increase since last December. Prime Minister Stephen Harper’s Conservatives received 35%, Nycole Turmel’s NDP had 28%, while the Bloc Québécois and Green Party earned 6% and 4% respectively. A leadership convention will provide a further boost to the PLC. The unanswered question is this. Is it better for the NDP and the PLC to go their own way, or should they begin discussing a possible merger? By the end of the present legislature the public agenda in Canada will be much more on the conservative side. Is this really what Canada wants and needs? v

Italia, 12

Opinioni

nonostante tutto.

Tommaso Altrui

L’Italia ce la farà. I presupposti per farcela ci sono tutti: un risparmio privato quasi doppio rispetto all’intero debito pubblico (ben 1900 miliardi di euro), la quarta riserva aurea del mondo, un tessuto industriale ed economico che rappresenta la terza economia dell’Europa (davanti all’Inghilterra), ed una marcata vocazione all’export che garantisce flussi finanziari notevoli e grossi surplus della bilancia commerciale.

l ‘Bel Paese’ quindi ha tutte le potenzialità e capacità per uscire dalla burrasca finanziaria in cui si trova nel 2012 che altro non è che lo specchio di 20 anni di ‘malapolitica’ della classe dirigente italiana e del degrado morale e sociale che ne è risultato.

Il problema finanziario attuale, e il crollo di mercato per i titoli di stato italiani, i BTP, non sono dovuti al pericolo di fallimento dello Stato, ma ad una paventata spaccatura dell’euro ed il ritorno alle rispettive monete nazionali. In una eventualità del genere, molto remota, l’Italia tornerebbe alla lira e dovrebbe riconvertire tutti i suoi titoli nella nuova moneta nazionale. Dal momento che questa moneta verrebbe certamente svalutata inizialmente rispetto all’euro e successivamente anno per anno per motivi intrinsechi dell’economia italiana, gli investitori si ritroverebbero dei titoli in mano con una valuta meno forte.

La soluzione? È stata proposta proprio dal premier italiano Mario Monti e da quello Francese Sarkozy: l’istituzione dei titoli di stato a garanzia solidale dell’intera Unione Europea, i cosiddetti eurobond.

In questa maniera l’affidabilità e la forza del titolo sarebbero garantiti dalla prima economia del pianeta, qual è quella dell’Unione Europea nel suo insieme.

Tornando a capire i motivi, tutti interni, che hanno scatenato la bufera finanziaria contro l’Italia va considerata la responsabilità della politica. I vari partiti hanno causato da un lato deficit di bilancio ed accumulo di inefficienze e dall’altro hanno portato il livello della credibilità internazionale dell’Italia al ribasso a quote mai viste prima e comunque non in linea con la realtà economica, industriale e culturale del Paese. L’ex premier Silvio Berlusconi, con la sua condotta moralmente disdicevole e con la commistione della sua vita personale e dei suoi affari con quelli del Governo, ha creato un caso mediatico in tutto il mondo, contribuendo in maniera decisa ad offuscare l’immagine e l’affidabilità dell’Italia.

Da questi motivi nascono le sagge e condivise mosse del presidente della Repubblica che hanno indotto alle dimissioni Berlusconi ed alla creazione di un governo tecnico di ‘salvezza nazionale’ affidato a Mario Monti, professore ed economista stimato in tutto il mondo.

Egli ha il compito di assicurare i conti dello stato in modo da bloccare l’emorragia in corso nei mercati finanziari nei confronti del titoli del debito italiano e

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di iniziare un nuovo corso politico che dia stimolo alla popolazione italiana a riprendere in mano il proprio destino e a far fruttare le ineguagliabili qualità che possiede.

Sono soprattutto i giovani che dovranno prendere in mano la situazione per garantirsi un destino ed un futuro minato dalle generazioni passate che hanno vissuto al di sopra delle proprie possibilità accumulando un rnorme debito pubblico.

L’attuale crisi dei debiti sovrani impone rigore e nuovi stili di vita agli italiani e le nuove generazioni sembrano molto più consapevoli e preparate su ciò che si deve fare per raddrizzare la situazione. Ad una economia forte e grande come quella italiana basta applicare poche ma imprescindibili regole quali una seria lotta all’evasione fiscale ed un’attenta analisi della spesa pubblica per rimmettersi in carreggiata e tornare a crescere.

I giovani italiani, specie quelli meridionali, sono figli di una nuova cultura: della legalità, dell’antimafia, della criticità consapevole contro le troppe lobby. In questa prospettiva, il futuro italiano non può che essere improntato all’ottimismo ed al cambiamento. v

“The Lanzi family’s story is a remarkably accurate and beautiful account of a Tuscan family’s trials and tribulations during the rise of Fascism and into World War II. A truly fantastic read.” – Panoram Italia Magazine Buy these and other remarkable books (available in English and Italian) directly from Italian-Canadian author Giancarlo Gabbrielli at the special price of $15.00 each.

E-mail him at: Giancarlog552@gmail.com or phone him at (647) 980-3661 to ask for a personalized dedication.

8

8

marzo:

Opinioni

13

Giornata della donna Una ricorrenza da celebrare, oggi più che mai

Veronica Pontecorvo

Nel febbraio 1908, a New York le operaie dell'industria tessile Cotton scioperavano contro le condizioni in cui erano costrette a lavorare. L'8 marzo il proprietario, Mr. Johnson, bloccò le porte della fabbrica per impedire alle stesse di uscire. llo stabilimento venne dato fuoco e 129 lavoratrici morirono tra le fiamme. Nel 1977 l'Assemblea Generale dell'Onu proclamò la data quale giornata mondiale, a riconoscenza degli «sforzi della donna in favore della pace e la necessità della loro piena e paritaria partecipazione alla vita civile e sociale».

Una decisione che giunse a coronamento di un movimento, quello femminista, che si era duramente battuto per uguaglianza politica, sociale ed economica, in nome di pari opportunità, libertà sessuale e legalizzazione dell'aborto. A più di cento anni di distanza dall'episodio della Cotton, le donne sono molto diverse. Figlie, mogli, madri, donne in carriera.... ricoprono uno, più o tutti questi ruoli in contemporanea. Sono indipendenti, ambiziose, determinate e competitive.

Ammesso il riscontro di tale quadro nel mondo industrializzato, gettando uno sguardo all'Italia, però, la situazione sembra tutt'altro che rosea, tanto da far parlare di un'anomalia nel contesto occidentale. Da quando emerge dal rapporto Istat 2011, sono le donne - accanto ai giovani - la categoria che più paga lo scotto della recente crisi economica.

Secondo l'ultima indagine Eurostat sull'occupazione femminile, inoltre, siamo il fanalino di coda nell'Unione Europea con uno dei tassi più bassi al mondo: non solo le italiane lavorano poco, ma quando lo fanno raramente raggiungono posizioni di rilievo (le dirigenti d'impresa sono meno del 5%) e percepiscono redditi mediamente inferiori (tra il 10 e il 30%) agli uomini. Un quadro che non lascia spazio ad equivoci, all'illusione ottica di donne tutte tacchi e tailler, alla guida di suv e prese dalla conquista delle stanze dei bottoni. Un'arretratezza cronica quella dello Stivale, dettata dalla carenza di norme per le

A

pari opportunità, sostegni per le madri lavoratrici, ma anche dal sopravvivere di una mentalità restia ad abbandonare l’idea di donna ideale come angelo del focolare. "Classici" ostacoli, a cui si aggiunge un fenomeno nuovo, iniziato con i primi show televisivi come Colpo Grosso, portato avanti da più recenti programmi trash - Grande Fratello, Uomini e Donne e via dicendo - e che ha trovato l’apice nel più recente berlusconismo. Infatti, dal modello di donna oggetto - che sembra aver barattato intelligenza e competenza con labbra, zigomi, nasi finti e botox - siamo passati, come dimostrano gli eventi che hanno fatto scalpore nell'ultima legislatura, alla compra-vendita di donne in cambio di agevolazioni pubbliche, relazioni e mercimoni. Il gentil sesso non è più solo decoro muto, esteticamente perfetto e standardizzato di copertine satinate e programmi televisivi, ma usa se stesso e viene usato come merce di scambio per contratti, consulenze, incarichi, favori, cariche anche elettive, soldi.

In Italia, negli anni '70, la sensazione era quella di trovarsi sulla prua di una nave e guardare un orizzonte nuovo, aperto. I tempi bui della repressione sembravano essere stati mandati in soffitta, insieme all'immagine della donna oggetto. All’inizio del terzo millenio siamo passati, invece, dalla donna angelo del focolare, alle ragazze veline convinte che seduzione e offerta del corpo siano mezzi legittimi per realizzarsi. Nonostante la fine del berlusconismo ci vorranno anni per ricostruire quello che si è perso. Celebrare l'8 marzo è per l'Italia importante oggi più che mai: insieme alle vecchie, incompiute battaglie per la conquista di diritti, le donne hanno la necessità di ridarsi la dignità che meritano rigenerandola in primo luogo nelle loro teste. Solo così si sconfiggerà il berlusconismo. v

Cabbagetown Barbers:

14

Cover Story

Frank & Jimmy

By Dante Di Iulio

The area known as Cabbagetown is one of the largest areas of continuous, preserved Victorian housing in North America. The name was an epithet used by Toronto's British residents who were offended by the use of front gardens to grow cabbages by the hundreds of Irish families who had fled famine in the 1840s. "Cabbagetown" became synonymous for "slum" until the 1970s and 80s when the large stock of decayed but untouched Victorian housing was discovered and gradually restored as an appealing neighbourhood.

Designated as a Heritage Conservation District, Cabbagetown is nowadays a physically beautiful, culturally-active community. Within the quaint neighbourhood resides the aptly named Cabbagetown Barber Shop (525 Parliament St), whose owners and operators have been providing top notch service to the community for the better part of two decades. rank Rosati and Jimmy (Vincenzo) Cogliano are excellent barbers and very close friends. Nestled around the corner of Carlton and Parliament, their haircuts and witty banter have become a mainstay in Toronto’s landscape. From the outside, Cabbagetown draws the eye with its burgundy sign, mood lighting and 19th century charm. Walking in, one is instantaneously greeted by Frank and Jimmy, with Frank Sinatra humming in the background. The eye is immediately drawn to the wooden interior and the burgundy barber chairs but eventually your stare moves towards the old-school Pacman machine and the hockey paraphernalia that adorns the wall. There is no doubt about it; this is a man’s place. With its affable and vivacious hosts, Cabbagetown Barber Shop is a spot where men can relax, chew the fat and look good all at the same time.

Jimmy, born in Gesualdo (Avellino), and Frank, born in Roccamorice (Abruzzo), met in 1966 when Jimmy went to get a haircut at the Trade School shop where Frank was working. “Frank made a slight remark about me in Italian, thinking that I wouldn’t understand,“ says Jimmy. “I responded right back in Italian, we smiled at each other and have been friends ever since.” Both learned their trade at West Park in 1969, followed by Barber School where they studied and practiced on Cancer patients and the elderly before obtaining their license at the Toronto Barber School. Their knack for chit-chat and quality haircutting makes them the dynamic duo of the barbering world. Jimmy describes their chemistry in hockey terms: “Frank is the Gretzky of barbers and I’m Messier.”

After finishing with Barber School, the two eventually re-united at the Sheraton Centre where they worked under the tutelage of Joseph DeFrancesco, a great mentor to the both of them. At the Sheraton Centre, they cut hair for hockey players like Lanny MacDonald, Russ Courtnall and Wendel Clark among others as well as prominent doctors, lawyers and businessmen. With Frank and Jimmy, you go for the haircut and you stay for the stories, and there are plenty. They worked at the Sheraton from 1981 until 1993 and then decided to branch off and start their own

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Photographer: Gregory Varano Hair & Make-up: Desi Varano

shop. They took over D.C. Barbershop in 1993 and changed its name to Cabbagetown Barber Shop choosing the quaint neighbourhood vicinity to the downtown core in order to accommodate their established and burgeoning clientele.

Along with assistant Mandy Sellers, they've created a neighbourhood business with a city-wide reputation.

“We’ve had to stop doing barber shaves due to health regulations and problems,” says Frank. “Costs are high and it is very time-consuming. If blood is drawn, even the tiniest bit, it is supposed to be filed to the Ministry of Health. Even with disposable blades, there is still a risk and we’d prefer not run it.” Nevertheless, barbershops have experienced a bit of a revival recently. “When we first started out,” explains Jimmy “Barber shops were in decline but we’ve had the fortune of establishing a loyal clientele. Everything is cyclical and in the past decade, more men have started to revert back to the classic cuts so we’re proud to have stuck to our talents.”

Their shop is in many ways a social club in the community with a bit more star power, making it one of the most eclectic barber shop establishments in Toronto. On any given day you could be sitting next to world-renowned litigator, Eddie Greenspan, sports figures such as Jimmy’s nephew Anaheim Ducks FW Andrew Cogliano, Paul Beeston, President of the Toronto Blue Jays and his good friend Pat Gillick, GM of World Series Champions Blue Jays (92-93) and Phillies (08) as well as notable members of the Cabbagetown community. Pat Gillick usually sweeps the floor and tells stories as he waits for his turn in the chair.

If there’s one person in your life that you should trust, it’s your barber. For over 30 years, they’ve each retained a large clientele and they continue to grow. The majority of their clients bring their children and grandchildren in, deeming a Frank and Jimmy haircut as a Toronto rite of passage. Frank prefers to look at it as “growing old together with our clients.” A good barber shop “is meant to represent an oasis for men,” says Jimmy, “providing a warm atmosphere, good conversation and most of all, a great haircut. At Cabbagetown, we always want our clients to leave with a smile.” v

I barbieri di Cabbagetown: Cover Story

Dante Di Iulio

Cabbagetown è uno dei quartieri residenziali più estesi del Nord America che conserva le caratteristiche architettoniche di stile vittoriano. Il nomignolo era stato coniato dai residenti britannici di Toronto contro le centinaia di famiglie irlandesi che, sfuggite alla carestia del 1840, avevano l’abitudine di piantare cavoli nel lotto antistante alla casa.

"Cabbagetown" è rimasto sinonimo di quartiere degradato fino agli anni ’70 e ’80. I grandi complessi residenziali vittoriani, intatti o deteriorati, sono stati man mano restaurati ed hanno assunto l’aspetto del quartiere affascinante che è al giorno d’oggi.

Designato come Heritage Conservation District (Distretto di tutela patrimoniale), oggi Cabbagetown è un patrimonio esteticamente piacevole ed un quartiere culturalmente vibrante. Nel pittoresco vicinato giace l’omonimo Cabbagetown Barber Shop (525 Parliament St), i cui proprietari e gestori forniscono un servizio di altissima qualità alla comunità da circa vent’anni. rank Rosati e Jimmy (Vincenzo) Cogliano sono eccellenti barbieri e grandi amici.

Nascosta tra Carlton e Parliament, si trova il loro salone di barbiere. I due amici, grazie alla perizia nel tagliare i capelli ed al loro pungente umorismo sono diventati un punto di riferimento del paesaggio torontino. La loro Cabbagetown Barber Shop cattura l’attenzione con la sua insegna granata, la calda illuminazione e il suo fascino ottocentesco. Entrando, si è subito accolti da Frank e Jimmy, con un sottofondo musicale nel quale Frank Sinatra canticchia le sue canzoni. Si è presto colpiti dagli interni in legno e dalle sedie da barbiere granata; lo sguardo si sofferma poi su un classico video game di Pacman e sull’armamentario da hockey che adorna la parete. Non c’è alcun dubbio; questo salone è un posto per uomini.

Con i suoi ospiti affabili e vivaci, Cabbagetown Barber Shop è un ambiente dove gli uomini possono incontrarsi, rilassarsi, chiacchierare e farsi belli allo stesso tempo.

Jimmy, nato a Gesualdo (Avellino), e Frank, nato a Roccamorice (Abruzzo), si sono incontrati nel 1966 quando Jimmy era andato a tagliarsi i capelli al Trade School, salone dove lavorava Frank. “Frank mi ha fatto un’osservazione in italiano, pensando che non capissi”, ricorda Jimmy. “Gli ho subito risposto in italiano, ci siamo scambiati un sorriso e da allora siamo amici”.

Hanno appreso il mestiere a West Park nel 1969 e in seguito alla Barber School dove hanno studiato e fatto pratica su pazienti malati di cancro e anziani, per poi ottenere il diploma alla Toronto Barber School. Il loro savoir faire e la qualità dei loro tagli li rende un duo dinamico nel mondo dei barbieri. Jimmy descrive la loro chimica in termini di hockey: “Frank è il Gretzky dei barbieri e io sono Messier”.

Dopo aver completato la Barber School, i due si sono ritrovati allo Sheraton Centre dove hanno lavorato per Joseph De Francesco, un grande maestro per entrambi. Allo Sheraton Centre, tagliavano i capelli a giocatori di hockey tra cui Lanny MacDonald, Russ Courtnall, Wendel Clark, ed a tanti dottori, avvocati e uomini d’affari. Se andate al salone di barbiere di Frank

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Frank e Jimmy

e Jimmy, entrate per farvi fare un semplice taglio ma vi resterete a lungo per le loro storie che sanno raccontare, e la sanno lunga.

Hanno lavorato allo Sheraton dal 1981 al 1993 per poi decidere di mettersi in proprio. Hanno comprato il D.C. Barbershop e gli hanno cambiato il nome in Cabbagetown Barber Shop, appellativo che rifletteva meglio le caratteristiche architettoniche del vicinato di centro città; hanno così attratto una clientela fissa e sempre più numerosa. Con la loro assistente Mandy Sellers, sono riusciti a creare una piccola impresa di quartiere con una reputazione in tutta la città di Toronto.

“Abbiamo dovuto smettere di fare la barba con il rasoio a causa di problemi e regolamenti sanitari” dice Frank. “I costi erano alti e radere il viso portava via molto tempo. Anche il minimo taglio della pelle, doveva essere segnalato al Ministero della Salute. Anche con le lamette usa e getta rimaneva il rischio che preferiamo non correre’. Tuttavia, l’antico mestire del barbiere sta da un pò rinascendo. “Quando abbiamo iniziato” spiega Jimmy “i barbieri erano in declino ma abbiamo avuto la fortuna di avere una clientela fedele. Tutto procede per cicli e da circa un decennio sempre più uomini sono ritornati al taglio di capelli tradizionale. Siamo quindi orgogliosi di essere rimasti leali al nostro modo collaudato di lavorare.”

Il loro salone è in un certo senso un celebre ed eclettico club sociale a Toronto.

Ogni giorno ci si puo’ sedere accanto a un avvocato di fama mondiale come Eddie Greenspan, a figure dello sport quali il nipote di Jimmy, Anaheim Ducks FW Andrew Cogliano, Paul Beeston, il presidente dei Toronto Blue Jays e il suo caro amico Pat Gillick, GM del World Series Champions Blue Jays (92-93) e Phillies (08), così come a rinomati membri della comunità di Cabbagetown. Pat Gillick di solito spazza il pavimento e racconta qualche aneddoto mentre aspetta il suo turno sulla sedia.

La fedeltà dei clienti dimostra che se c’è una persona di cui ci si può fidare nella vita è il vostro barbiere. Per oltre trent’anni, Frank e Jimmy hanno mantenuto una rinomata clientela in continua crescita. La maggior parte dei loro clienti porta con sè i propri bambini e nipoti, quasi che un taglio da Frank e Jimmy fosse un rito di passaggio torontino. Frank fa il filosofo quando dice che sta invecchiando con i suoi clienti. Un buon salone di barbiere “deve rappresentare un’oasi per gli uomini, dice Jimmy, perché fornisce un’atmosfera accogliente. È un luogo dove si possono fare buone conversazioni e soprattutto, ci si fa fare un bel taglio di capelli. A Cabbagetown, vogliamo che i nostri clienti vadano sempre via con un sorriso”. v

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he Barber Shop: Li fe &People

A revival or slow decline?

Special dossier by Viviana Laperchia and Dante Di Iulio Photography by Giulio Muratori

“No one wants to learn, everyone wants to be a famous hairstylist because it’s glamorous,” says barber Mario Meleca.

“Nowadays the barbers could make more money but hairstylists don’t know how to shave. There are hairstylists that send me clients to do a barber shave. The difference is that the hairstylists make clients pay for the time they spend while I can do a cut in 5 minutes for half the price.” he barber shop is one of the few remaining bastions of male space and while it has severely declined in the past decades, it has recently experienced a revival, albeit without the same glamour.

The first barber shops in Ancient Greece and Rome acted as a social club for men, where they enjoyed long conversations about philosophy, politics, or communal matters.

The 1880’s to the 1940’s were the golden age for barber shops. Visiting the barber shop was a weekly and sometimes daily habit. Men would stop in not only for a haircut and a shave, but also to fraternize with friends and chew the fat. The moment a man stepped inside, he was enveloped in the warm and welcoming familiarity.

The 1960’s witnessed the rise of hippie culture, and hairstyles began to change.

Men started to grow their hair longer and shaggier, and their visits to the barber became less frequent or stopped completely.

The barber shop never fully recovered from the decline in the 1960’s due to the rise of unisex hairdressing salons. Armando Cosentino, owner of Men’s Salon, one of the most prestigious barber shops in Toronto, points out that “The trade is dying because we work too much. Young people want something more exciting.”

With more men embracing ‘metrosexuality,’ these salons offered a variety of services but ultimately lacked the charm and the conversation of the traditional barber shop.

Bobby Graci, a young hairstylist and capable barber, says that “the barber is in decline because he usually fails to evolve and acquires no new techniques whereas the hairstylist constantly evolves and creates a unique look for the client.”

The Mad Men phenomenon has quietly reversed the trend, with new shops opening, eager to capture the informal ambiance and decorative style of the red-andwhite-pole. Recent health regulations are once-more threatening the vitality of these centres of manliness.

Barber Salvatore Terzo of Pat’s Barber Shop, expresses a less pessimistic outlook on the barber/hairstylist battle, “I don’t think barbers will ever be in a decline because

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generations change. At first, there were only barber shops, and now hairstylists and barbers co-exist. They provide two different kinds of service and it’s up to the client to make a choice.”

Although today the demand for a simple cut and shave might have increased, barber shops, once an iconic part of culture and community, seem to be on the verge of extinction, but as 87- year-old Camillo Del Principe wisely says, “people always say that the barber is in decline, until their hair starts growing...” v

Li fe &People SALVATORE CAROZZA SAM’S BARBER SHOP 573 St Clair Ave W, Toronto 416-651-7056 Sam immigrated to Canada on February 22, 1967 at the age of 19. He had been cutting hair in Italy for two local barbers, but when he moved to Toronto, he had to start all over: “Erano i tempi dei ‘capelloni’. Non potevo più usare la macchinetta elettrica, servivano forbici, rasoi e pettine.” After 5 years of partnership, he bought his barber shop in 1971, moved to St. Clair and has been working there for the past 40 years.

Nickname: Turiccio Birthplace: Macchia Valfortore (CB) Price: Cut $21; shave $18 Cutting hair since: I started at 14, but I wasn’t a barber yet.

Then at 17 I began at a local barber shop and then came to Canada two years later. From then on I always cut hair Why did you become a barber? A quei tempi nei piccoli paesi era così. I genitori dicevano che dovevamo imparare un mestiere e allora ho scelto il barbiere, è andata cosi Training: No, nei paesi impari a guardare e a lavorare Philosophy: Keep your clients happy and stay with the times. With only one style, you’ll go nowhere

CORRADO ACCAPUTO CORRADO’S BARBER SHOP 162 Bathurst St, Toronto 416-703-1125 Corrado immigrated to Canada on March 25, 1957 at a young age. He was lucky enough to start working as a barber after two weeks of training. His boss, an Italian from Caserta (NA), welcomed him at his shop and treated him as if he were his son. When he passed away, Corrado inherited his barber shop.

Nickname: Corrado Piro (il pero) Birthplace: Pachino (SR), alla punta della Sicilia Price: $20 Why did you become a barber? Quando ero giovane, ero un bel ragazzo, volevo fare l’attore. Volevo fare i ‘film cowboy’, ma il mio guaio era la lingua. Poi ho incontrato mia moglie, ora siamo sposati da 50 anni, abbiamo una famiglia Philosophy: You can’t fool anyone in this profession Famous clients: Marcello Mastroianni Favourite cut: ‘Elvis style’ Worst haircut: When barbers only use a buzzer. With number 1 or 2, you’re done in five minutes. You need to put more care into a cut than that!

ARMANDO COSENTINO MEN’S SALON 100 Front Street West, Royal York Hotel, Toronto 416-364-7995 Son of a barber, Armando lived in Luxemburg for five years and immigrated to Canada in 1962. After working for five years in a barber shop on Eglinton and Bathurst, he opened his own business at the Royal York Hotel in 1969.

Men’s Salon is now one of the most prestigious and luxurious barber shops in the GTA, with a team of more than ten employees.

Birthplace: Dipignano (CS) Cutting hair since: I learned from my father in a salon in Dipignano. I did my first shave at 7. When I arrived from Luxembourg, where it was customary to use a razor, I participated in several competitions in Boston and in New York. I also won the Canadian championship at the King Edward Hotel, where almost no one knew how to use a razor Philosophy: ‘Le client est roi.’ You need to serve your client

Quality to be a good barber: Your hand needs to be steady and your eyes sharp. You also need to be able to adapt to different situations Worst haircut: Mushroom cut, è proprio brutto!

Favourite cut: Taglio classico, capelli medium-length, con la riga.

Strangest request: When the brush cut was in style, kids were calling it the ‘box cut.’ I would tell them: “Oh, you silly guys! Why didn’t you call it a ‘brush cut!’” In Italy it’s called ‘taglio alla Umberto’, from King Umberto Trick of the trade: La rifinitura nel taglio del capello Thing you would never do: I did all types of cuts in my career – fades, tails, brush cuts...

Pet peeve: I can’t deal with dirty hair. I prefer a more refined clientle.

Who cuts your hair? I cut my own hair. With the few I have left, I can buy a brush and give myself a shoe shine!

What do you think of hairdressers? It’s the same type of business, only they deal with colour and perms, while I just cut hair. I do a quick job and make people happy Clientele: Some politicians and big businessmen About retiring: Cerchiamo di lavorare ancora, è sempre nice stare in mezzo alla gente. I’m not the type that would go dry up on a beach by myself

Strangest request: Ogni tanto mi chiedono di fargli la barba in testa...

Pet peeve: Stress and being rushed Favourite thing about your job: Conversing with people. I have clients that first came in at 12 years-old who are now in their sixties Who cuts your hair? Sometimes my assistant Adam who comes in on Sundays, or some of my friends What do you think of hairdressers? They make money!

When a woman sits down, she’s not satisfied unless she spends 70 bucks!

Trick of the trade: Essere svegli e veloci. La gente si stanca a stare sulla sedia Thing you would never do: Un taglio o una barba cattiva.

Hai un rasoio in mano, se sbagli lo tagli!

About the decline of the trade: Oggi quasi nessuno impara. È un mestiere delicato, ci vuole tanta pazienza.

Bisogna imparare come abbiamo imparato noi a pigliare la scopa e pulire, poi fare la saponata, la barbetta ai ragazzi di 16 anni, poi a tuo padre, a tuo zio, ai vicini. In Italia, ricordo, quando la barba costava 30 lire, nessuno pagava perché tutti erano poveri...

About retiring: I’m ready to retire; I’m getting pretty tired.

I’d like to go back to Italy, buy a piece of land and stay there from January to June.

like he wants to be served, because when he’s happy, he returns. You build a business like it should be...

Famous clients: Liberace, Frank Sinatra Junior, Tony Bennett... Prima l’hotel aveva la Imperial Room e venivano tutti qui Most interesting story: My clients are my stories. They come from all over - Sault St. Marie, San Francisco, Hong Kong...

Favourite cut: Ogni cliente ha il suo taglio Strangest request: Veramente non ne ho mai avuta nessuna. Qui viene tutta gente di ufficio, dottori, avvocati Who cuts your hair? My colleagues Quality to be a good barber: The way you present yourself.

You need to be polite, speak well, and treat your clients with respect What do you think of hairdressers? To each their own profession. I don’t know how to cut women’s hair and they don’t know how to cut men’s!

About the decline of the trade: È un mestiere in declino perché lavoriamo troppo. I giovani vogliono mestieri ‘exciting,’ con la musica a tutto volume About retiring: Sono già in pensione, ma non ci penso.

Fino a quando stiamo bene si lavora

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Li fe &People CAMILLO DEL PRINCIPE CAMILLO & VICTOR BARBER SHOP 369 Davenport Rd, Toronto 416-929-9524 Born in 1925, Camillo learned the profession at a Polytechnic School in Italy and immigrated to Canada in 1958. Here, he worked at a friend’s barber shop in Welland and for his cousin in Toronto. “Andavo a tagliare i capelli nel weekend perché nel mese di marzo non c’era niente da fare”. In 1965, he opened his own shop and has been loving it ever since.

Birthplace: Alanno (PE) Why did you become a barber: My father was a barber. I didn’t like it at first, but my love for cutting hair began when my uncle sent me clippers from America. When I attended elementary school, I used to cut my eye-brows using clippers and get reprimanded by my father for doing it!

GIUSEPPE ROMANTINI JOE’S BARBER SHOP 541 College St, Toronto 416-921-7970 Giuseppe immigrated to Canada on September 10, 1958. He started working in a barber shop on Royal York and Queens Quay, but eventually ended up on College St. “La mia vita sono 51 anni di College.” Joe’s Barber Shop is located within Avalon Hair Design, a cutting-edge hair salon co-owned by his daughter Loriana.

Birthplace: Rovito (CS) Why did you become a barber? Perché mi piaceva. Ero un ragazzo, avevo 12 anni, pulivo, poi ho imparato i capelli, la barba, ecc.

Per me un era modello, poi ancora all’età mia lo faccio Cutting hair for: 62 years Training: I learned at school and then under the tutelage of maestro Stefano in Italy, the town’s barber Quality to be a good barber: It takes years of training. It looks easy, but it really isn’t. You need a lot of experience to get it right. Now I

Worked at: Pat’s Barber Shop for Pasquale Guerrieri Philosphy: You need to respect your clients to get respect back Favourite thing about your job: Talking to people and making friends Clients’ best comment: ‘Non ho mai visto un uomo che sorride sempre e non è mai arrabbiato’ Clientele: I get many Professors and Senators Favourite cut: Anything with a fade Worst cut: Non mi piaceva la square con la riga e il brush cut era molto difficile. Quando lavoravo da Pat, c’era la RCMP e tutti la volevano.

Who cuts your hair: Myself – there isn’t much to cut Quality to be a good barber: La delicatezza. Hai forbici e rasoio in mano e il cliente pensa ‘Posso fidarmi?’

Best annecdote: When Toronto had 1200 employees working for Hydro Canada, they would come in 15-20 at a time. I had to make them happy and do it quickly!

About retiring: I work three days a week. I’ve been retired since 1990. I’ll cut hair until I don’t have any strength About the decline of the trade: Finché i capelli crescono.... do it with my eyes closed Favourite cut: Taglio all’italiana, con la sfumatura, raffinata con il rasoio Worst cut: I capelli come i galli, le creste. Io non li faccio, li passo alle ragazze. Un taglio professionale è all’uso italiano Clientele: We get doctors from Mount Sinai, lawyers, and everyday people Thing you love about your job: It’s a very ‘complete’ job, it gave me my living, helped support my family. I also have to thank Canada because I came with nothing and was able to have an honest and quiet life Who cuts your hair? My daughters or other girls here at the salon What do you think of hairdressers? Not much of a difference, just the number of female clients About retiring: It’s nice to retire but I need to stay busy and active. I work part-time when my family isn’t here. I come here to keep the place in order About the decline of the trade: Se sei professionale e sai lavorare, non muore mai. Non farai tanti soldi, ma qualcuno avrà sempre bisogno di tagliarsi i capelli

Li fe &People MARIO MELECA MARIO PROMENADE MEN’S HAIR STYLIST 24 Charles St, Toronto 416-923-4953 Mario came to Canada when he was 18 to join his sister and two brothers. In 1969, he opened his business Promenade and moved it to Charles St. 11 years ago. The barber shop was located inside the building for 42 years until Dollarama bought the location in 2001. Mario’s Promenade is now a hidden gem behind the chaotic Yonge St. Birthplace: Siderno (RC) Price: $17. Faccio anche il colore per gli uomini vanitosi!

Why did you become a barber? I always liked to work with people. I would go to school in the morning and to the salon in the afternoon. I first had to sweep up hair for a year and then graduated to washing hair. After two years, I was allowed to give my friends, my brother and my boss shaves.

Training: Quando vieni qui devi avere la terza media.

Sono arrivato e mi hanno dato possibilità di lavorare la mattina mentre andavo a scuola la sera per imparare l’inglese. Tornavo a casa a mezzanotte Quality to be a good barber: You need to be nice to your clients – treat them right. It was very difficult at times, but I always kept my cool...

Cutting hair since: The age of 14 Thing you love about your job: It doesn’t seem like work, it’s like going on vacation. I have no stress. A client comes in, we’ll talk about sports, and another will talk about politics. It’s an interesting job Philosophy: Il barbiere è dentro te stesso: o lo fai bene o non lo fai per niente. Io voglio essere uno dei primi, uno dei migliori. Anche quando giocavo al pallone o al nuoto in Italia, era questa la mia filosofia

Famous clients: I had some famous clients, but most don’t want to be recognized Strangest request: One client wanted a half-shaved head with a line of hair going down the middle Trick of the trade: Usare la tovaglia calda 2 volte, ammorbidisce la pelle e fa uscire i peli. Metto il sapone, poi prendo la lametta, la rompo a metà perché per legge non puoi usare lo stesso rasoio. Finita la barba, passi altre due tovaglie calde e la pietra dell’umido. Alcuni clienti la vogliono portare a casa, ma io gli dico ‘è così costosa che bisogna comprarla in Italia!’

Most interesting story: I have clients that have been coming since ’76 that were single. They’re now married with kids, and they bring their little grandchildren to get their hair cut! That’s three generations of clients! And they always say that they hope I don’t win the lottery, or else ‘who’ll cut our hair??’

About the decline of the trade: Nobody wants to take the time to learn to be a barber. All wish to become famous hairstylists, because it’s glamorous. Nowadays they make more money than barbers, but hairstylists don’t know how to do a shave. The difference is that they charge the customer for their time and I’m able to do it in five minutes.

About retiring: I’ve been doing this for 40 years but I’m not tired yet

Photo by: Danilo Ursini

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Li fe &People SALVATORE TERZO PAT’S BARBER SHOP 346 B Dundas St W, Toronto 416-971-5528 Pat’s Barber Shop (once on McCaul St) was one of the most renowned barber shops in Toronto; it was also a preferred shooting location for films and commercials. When Salvatore came to Canada in the 60s, he started to work in Scarborough with two other partners from the same town.

His father-in-law, Pasquale, who had been a barber for over 65 years, decided to retire in 1995 and Salvatore inherited his barber shop, now located in front of the Art Gallery of Ontario.

Nickname: Sam, Turiddu Birthplace: Pachino (SR) Cutting hair for: 44 years Price: $22 Why did you become a barber? In those days there wasn’t much to do. My brother was in Canada, and before I came he told me: ‘Learn someting!’ I learned the trade at the barber shop down the street. My mother would bring me there. I was keen on learning the way a barber puts the cream on a customer’s face and uses a razor to shave it off.

Philosophy: Essere sempre amichevoli e sorridenti con i clienti

NICOLA MARTINO SAM & NICK BARBER SHOP 1124 College St, Toronto 416-537-9508 Nicola received his first training in Italy from local barber Antonio Galati, who owned a salon near his house. He immigrated to Canada in 1967 and a few years later opened Sam & Nick Barber Shop with his partner Salvatore Roti. They had been partners for 35 years, until Sam retired to Wasaga Beach.

Today, Nick is still one of the best barbers on College St. Nickname: Nick Birthplace: San Nicola da Crissa, Vibo Valentia (VV) Cutting hair for: 45 years Why did you become a barber? I started out in Italy. My mother would send me to learn after school to keep me off the streets. In those days it was my favourite thing to do Philosophy: Bisogna parlare con la gente, perché giorno per giorno incontriamo persone nuove Thing you love about your job: I love getting a clients’ full trust

LIBORIO (BOBBY) GRACI Colour Central Hair Studios, 8150 Yonge St., Toronto 905-886-1011

Photo by: Danilo Ursini

Bobby grew up in Woodbridge and attended Marvel Hair Studios. Besides learning the barber trade from his father, he continued to study hairstyling by taking KMS California and Toni & Guy classes as well as cutting classes with Goldwell in order to broaden his skills. The 27-year-old hair-stylist is part-owner of Colour Central Hair Studios.

Why did you become a hairstylist? Hairstyling is in my blood Who taught you? I grew up working at my father Angelo’s salon (Gentaire Hair) usually sweeping, washing hair and learning the fundamentals. My father started in Sicily at 11 years old learning how to shave and cut hair on dead bodies. Education is important and I never stop learning Italian roots? My mother and father both hail from the town of Delia in Sicily Strangest request from a customer: A gentleman asked me to give him the look of grey hair to look more distinguished Favourite part of the job: Seeing the smile on my

Thing you love about your job: Parlare con la gente. Loro ti parlano di cose familiari, la moglie, i figli, il lavoro, i problemi...

Most interesting story: When I worked with my brotherin-law, we’d be side-by-side and he would always listen to what I was talking about with my clients. He hardly spoke; he was a serious person, while I was always joking around.

He would tell me: “Salvatore, don’t talk to them too much!

They’re in a hurry. Do their hair and throw them out!”

Quality to be a good barber: Ci vuole passione, immaginazione per vedere i visi dei clienti e immaginare come ci starebbe uno stile. Devi fare quello che dicono, ma se puoi suggerire...

Famous clients: Moses Znaimer, Dalton McGuinty, Frank Mahovlich, Paul Amato...

Worst cut: I can do anything, but time is money Who cuts your hair: A friend of mine who has a barber shop close to my house. By myself I would need four hands!

Trick of the trade: I’ve been doing this so long that I can tell right away if a client wants to talk or not What do you think of hairdressers? I had to learn how to be a hairdresser as well. At first there was a clear distinction between cutting men’s and women’s hair, but not today About retiring: Not before I’m 70 About the decline of the trade: Non credo che andrà mai in declino perché la generazione cambia. Prima c’erano le sale per barbiere, ora gli hairstylist e i barbieri sono insieme. Ti insegnano un pò di tutto, devi essere tu a saper fare la scelta

Quality to be a good barber: Noi siamo gli operai del cliente. Bisogna cercare di accontentarli Favourite cut: Basic cut Worst cut: Punk rock Strangest request: Someone asked me to only shave the top of his head Who cuts your hair? Il mio ex socio, Sam. Io li taglio a lui, lui a me What do you think of hairdressers? They’re probably a little more advanced than barbers Training: Ho imparato con la pratica, poi in Canada ho preso la licenza. Sono andato a scuola per 6 mesi per pratica e teoria. Allora era come la George Brown. In Italia, potevi solo guardare ma non toccare About retiring: It depends on my health. For now, I still feel like working About the decline of the trade: There seems to be a small revival because I’m seeing young people call their salons ‘barber shops’ again. It’s a trade that will never die. Even if there are fewer now, there will always be one nearby

clients’ faces after I’ve finished with them. I love to make people happy Qualities of a good stylist: Creativity, passion and understanding. It’s important to understand your client’s face and realize what will look the absolute best for them. I always want the best look for people and I want them to realize what will make them beautiful Do you prefer to cut men’s or women’s hair? Either or, but there’s a different element of creativity with women because there are more options Philosophy: Find the most suitable cut based on the parameters of the person and never stop learning. Style and aesthetics are always evolving and it is important to adapt to suit the needs of your clients Decline of the barber, rise of stylist? Barbers: prefer to stick to what they know and don’t usually tend to evolve with the new techniques and styles. For the majority, service is lacking.

Stylists: People want service and they want to feel unique. A stylist can give them a style specific for them and through this, brand loyalty is created Signature style/cut: Ponytail cut - all layers with ponytails which maintains shape and graduates from short to long. Bobby bang – 3 in 1 bang (short fringe with side ponytail and full fringe that is side swept and placed to the side)

Li fe &People

"Aiutatemi a liberare mio marito, prigioniero innocente a Teheran!"

- Antonella Mega

Letizia Tesi

Era la storia di un amore qualsiasi, di un incontro nella Toronto che ha tante facce e tanti cuori, ed è diventato un incubo “inverosimile” ma tremendamente reale.

L’inizio è quasi una favola metropolitana, dove il principe è un tecnico elettronico originario di Teheran, che però fa il commesso in un centro d’acquista di Toronto, e Cenerentola un’esperta informatica di Milano che va a comprarsi le scarpe proprio in quel negozio. l posto del castello c’è una casetta alle Beaches, ma per Antonella Mega e Hamid Ghassemi-Shall la formula magica della favola – “e vissero felici e contenti” – è stata una realtà per tredici anni, fino al maggio del 2008 quando Hamid è tornato in Iran per far visita alla mamma. Da allora Antonella non lo ha più rivisto e per 18 mesi non ha nemmeno saputo se fosse vivo o morto. Fatto prigioniero, poche settimane dopo il fratello, con l’accusa - “assolutamente infondata” dice Antonella - di spionaggio.

Dal maggio del 2008 Hamid, 44 anni compiuti a ottobre, è un detenuto di Evin, la più terribile delle carceri iraniane, quella dov’è stata rinchiusa e torturata la scrittrice iraniano-canadese Marina Nemat e dov’è morta – come non si sa – la fotografa Zahra Kazemi, anche lei iraniano-canadese. Corpi restituiti alla famiglie senza troppe spiegazioni come quello del fratello di Hamid, Alborz, 48 anni, una moglie e due figli.

Quelli detenuti nella sezione 350, come Hamid, sono prigionieri di coscienza, molte volte condannati a morte senza prove e senza processo, spesso torturati nella mente e nel corpo. Antonella ha salvato in segreteria il messaggio di una delle sorelle di Hamid che a pochi giorni dal suo compleanno, a febbraio dell’anno scorso, le annunciava la revoca della condanna a morte: “Non lo impiccano più. Ti hanno fatto il regalo di compleanno. Spero che possiate essere felici per cento anni”.

Quella che sembrava una favola si è trasformata nella più cinica consapevolezza che il male esiste, che quello che non pensavi fosse possibile o casomai succedesse solo agli altri succede a te e cambia per sempre la tua vita. “E come se mi avessero rubato l’innocenza e la fiducia negli esseri umani – dice Antonella, che vive ancora nella casetta alle Beaches con i cartelli per la liberazione di Hamid piantati in giardino e affissi alla cassetta della posta – Se prima la cattiveria era solo un concetto astratto, ora posso dire di averla vista in faccia. Eppure in cuor mio continuo a credere che il bene sia più forte e il fatto che Hamid sia ancora tra noi ne è la riprova”. E’ la certezza che lui sia vivo a darle la forza di andare avanti e di affrontare un dolore a cui solo un grandissimo amore può fare da contrappeso. Antonella, però, ha anche la certezza che Hamid sia innocente e che quell’accusa di spionaggio sia solo una messa in scena.

“Non ci sono prove, solo una email che è tutta una fabbricazione e che i periti informatici, consultati dall’avvocato di Hamid, hanno dimostrato essere falsa”. Ma loro non sono stati ammessi al “processo”, che si è concluso in pochi minuti, senza nemmeno la presenza della pubblica accusa. Hamid, invece, c’era, ma era stato portato in aula dopo essere stato al buio in una cella d’isolamento per mesi. Quanti non si sa.

“Quando lo hanno portato in tribunale non capiva dove fosse, cosa stesse succedendo, non riusciva a parlare e non era nemmeno in grado di comprendere la sua lingua madre”. Ha perfino firmato la sua condanna a morte. Antonella lo sente le poche volte in cui lui riesce a chiamare: telefonate brevissime dove lei deve interpretare anche i silenzi e i colpi di tosse perché Hamid, per farla stare tranquilla, dice quasi sempre che sta bene. Una manciata di minuti per consolarsi a vicenda e rimettere insieme i passi della campagna che Antonella sta portando avanti per liberarlo. Ora il caso è passato nelle mani di Amnesty International del Quebec, che nei mesi scorsi ha organizzato conferenze ed eventi per far conoscere la storia di Hamid. A dicembre due attivisti, Charles Perroud e Charles Berthelet, sono stati 24 ore chiusi in una finta cella nel centro di Montreal per raccogliere firme per la sua liberazione perché Hamid possa tornare a casa da Antonella. La petizione può essere firmata anche online su

A

www.amnesty.ca (ricerca: Hamid). v

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Li fe &People

22

Letters From The

Russian Front

By Salvatore Difalco

Few photographs exist of my father’s brother Salvatore, my namesake. I don’t recall seeing any in the family home when I was growing up, hung on the wall or gracing any of our crammed photo-albums. My uncle went missing in action during World War II, fighting for Mussolini on the Russian front.

Indeed, if not for this tragic fact, I would have been named Michael, after my grandfather, instead of Salvatore.

M

you

y father, a model of Sicilian reticence, rarely spoke about this brother, and not without his voice catching and his eyes misting up. The subject pained him so

Thenlooking we arefor

much he tiptoed around it for my entire childhood. Whenever I pressed him for more details about this enigmatic, war-fallen uncle whose name I carried, he would give me cryptic fragments. I knew only that my uncle was a few years older than my father, that they had grown up so poor they shared a bed and one pair of good shoes, and that he had been, in some vague, half-realized way, a good man, a good soul, perhaps someone capable of great things, and someone who had mattered deeply to my family.

Of the few things my father did say about my uncle (before he himself died of lung cancer in 1972), he never said that he died on the Russian front, only that he went missing there, something I had always found disquieting. Growing up during the Soviet era, and prone to the fancies of an overactive imagination, as a youth I walked around with this half-baked notion of my uncle Salvatore alive and well, living in Moscow, wearing a ushanka, speaking Russian. This went so far that when a ship flying what I thought was a Soviet flag floated into the Hamilton Harbour, not far from my house, I wondered if my uncle was on it. That was, until my neighbour Patty Sullivan pointed out it was the Turkish flag.

More than twenty years after my father died I visited Bompensiere, his home town in the rugged Sicilian province of Caltanissetta. I had been there as a child with my family but this was my first trip as an adult.

I stayed with my father’s sister, Tomasa, who indulged my endless questioning

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Li fe &People

about her brothers. I learned that my father had been a bit of a troublemaker as a young man, particularly when Salvatore departed for combat, and that my uncle himself was a gentleman, a charmer.

She also told me that since Salvatore’s remains never surfaced, my grandparents never resigned themselves to his death. For years they harboured the impossible hope that somewhere he was still alive. She went on to tell me that back in the 1950s, an unscrupulous man in nearby Racalmuto had taken advantage of that hope and swindled my grandparents into believing Salvatore, traumatized from the war, was living in Palermo. Needless to say, the man took their money, they went to Palermo, but never found their son. Then my aunt said something that made my heart leap. Her son Carlo had in his possession my uncle’s handwritten letters from the Russian front.

I couldn’t believe it. I’d never heard of these letters before and was intrigued to see them. The letters, dated from July 1942 to December 1942, and hastily written in the ornate calligraphy of the time, immediately struck me on a number of counts. The Partito Nazionale Fascista logo (a biting reminder of Italy’s World War II folly) appears on the letterhead, stamped with the futurist iconography of Mussolini’s regime, and imperatives to the letter-writer for discretion: Militari! Non riferite mai, a voce o per iscritto, notizie che riguardano il vostro servizio. Tacete con tutti; anche con i vostri cari!

Carlo had begun the task of transcribing the at times illegible letters into type and as I read these fragments, a clearer, more detailed picture of my uncle began to form, a portrait of a young man—DIFALCO Salvatore 2 ° Reggimento di Marcia 1 ^ Compagnia di Combattimento—heading with great uncertainty into battle, and unable to mask his longing for family and home. The letters are touchingly addressed

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to “Mio carissimo padre,” and their simple, unadorned prose reflect a moving affection, reverence and love for his father that speaks beyond any rhetorical tropes.

Uncle Salvatore, good soldier and patriot, revealed no war secrets or classified information in these missives, but he didn’t shy away from effusions of love and respect for his extended family, often naming dozens of relatives in his greetings. And even as he was on the march to the front he wasn’t above scolding his brother for not doing his share of work in the fields. In a letter written on the first of November, he’s delighted that his brother “lavorra la terra come un cane,” that he’s working the land like a dog. But he also expresses a worrying note about him also being called to arms, “chi sa se mio fratello parte ed io non lo vedo.” My father never did get that call.

On a letter dated September 21, Salvatore announces, tellingly that “oggi stessi siamo partiti per la Russia.” They left that very day for Russia. The letter was signed off, VINCERE E VINCEREMO. If Italy’s involvement in World War II was folly, its stumbling and bumbling on the Eastern Front represented one of its most disastrous missteps as Mussolini sent 130,000 of his ill-equipped and poorly prepared countrymen into the teeth of Operation Saturn, which the Soviets unleashed with fury on the Germans and Italians December 11, 1942. This date coincides with one of the last letters received from my uncle Salvatore before they ceased altogether. In it he tells his father, carissimo padre, not to worry if he doesn’t receive any mail from him for a while, “Ci faccio sapere che se ritarda la posta non state in pensiero perche siamo in un punto dove la posta non va tanto bene.” They were heading to a place where there would be no mail. v

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Frank Cianciulli: Li fe &People - Future Leaders

Future Leader

“Failure is not an option”

By Viviana Laperchia

orn in Toronto in 1972 to parents Lucy Sorgnese and Fred Cianciulli, of Avellino and Foggia respectively, Frank was exposed to the business world from a young age. His father Fred (first a mechanic, then a real estate agent) and his mother Lucy greatly contributed to their only child’s mindset from the get-go: “When they had people over for meetings, I wouldn’t stay with the kids; I was with the adults, I wanted to know what they were doing.”

Another crucial turning point in his life came when his parents, worried about his scholastic results, enrolled him into a private high school in a well-to-do neighbourhood. “When I asked my father ‘What do these people do for living?’ and he told me ‘They have their own business,’ that really opened my eyes,” explains Frank.

In 1995, well into his third year of studies at York University in History and Political Science, Cianciulli realized that his ambitions were very different than the ones his parents had laid out for him. Just as he was saving up for a big European trip before beginning Law School the next Fall, the young man was able to seize an important opportunity.

Called upon to temporarily replace an employee on maternity leave at ConferTech conference calling center, Frank immediately accepted a second job offer at Darome Teleconferencing (now Bell Conferencing ) that would change his life forever. In one year at the agency, Frank managed to save close to $100,000 while completing his university degree by night.

When Darome was eventually sold, the trusting atmosphere that had once kept Frank tied to the company had suddenly changed: “That was my epiphany. I thought I should start my own conferencing company, but I had no formal business education, no idea how to create a business plan.”

In December 2000, an important meeting with Chairman and CEO of Globalive Communications, Anthony Lavacavera, would push him to open Enunciate Conferencing in August of 2001, which recreated the atmosphere of cooperation and creativity he strived for since leaving his first employer.

B

“I hired two people, including someone from Darome, and we created a very entrepreneurial company, built on integrity and trust.” He believes that being an only child also permitted him to develop important skills crucial to his career. “As an only child, you are forced to build and keep friendships; there’s no one there to help you along. I think this contributed to the family culture within my company,” he notes.

Enunciate’s eventual expansion into an umbrella of agencies named Wish Group was but a natural evolution which adhered to Frank Cianciulli’s entrepreneurial philosophy: “Building an organization is like an art. In my model, having other entrepreneurs who are passionate and educated in their field, who want to invest in this opportunity, is a better way to duplicate my leadership rather than scaling out into a larger organization.”

Today, the award-winning 39-year-old business owner not only divides his time between contributing to charitable organizations like St. Joseph’s Hospital, Sick Kids, and The Aids Network, but he also shares the secrets to his success with his community.

Founder of the Accelerator Entrepreneurs’ Organization Program, member of the Dean's Advisory Board of York University and active supporter of the Entrepreneurs Club of Schulich and Queen’s University, Cianciulli guides young entrepreneurs as they get ready to hit the market. “I tell them to not be afraid. When I took that leap of faith, failure was not an option. You might be losing money, but if you never give up, you’ll succeed at some point.”

When Cianciulli isn’t taking care of business, his wife Tonia and two children, Anthony, 4, and Sophia, 5, are his first priorities. Just as he does with his mentoring, he is now investing in his children’s future and teaching them the same principles. “In the beginning, I didn’t know what I wanted to be,” admits Frank.“I soon discovered that fostering many future leaders was my calling, and I’m glad to be doing that.” v

Photographer: Gregory Varano

Frank Cianciulli was only 23 when he embarked on his first entrepreneurial adventure. Now Chairman and CEO of Wish Group, a network of businesses in the conference calling sector which extends throughout Canada, the young Italian-Torontonian is one of the most accomplished under 40 business owners in the country.

A proud history of staffing the factory, restaurant, banquet facility, hotel, clerical and general labour industries for over 15 years within GTA.

Committed to offering our applicants and business clients the highest level of customer service to meet your employment or staffing needs! Be it part-time, full-time or weekends!

754 Wilson Avenue (West of Dufferin St.) Toronto, ON M3K 1E2 Phone: 647.727.1774 Fax: 647.727.1775

One More Day

Li fe &People

What would you do if you had one more day to spend with a deceased loved one?

Johnny Mizzoni

I watched my dad courageously battle cancer for five years. He persevered and never complained and fought his illness with dignity while still maintaining a wonderful sense of humour. The image of seeing someone you love so much, who has always been there, take his last breath while I held his hand is something I will never forget. I have often asked myself, "What would I do, if I had one more day to spend with my dad?"

Johnny Mizzoni was born on July 6, 1935, "the same year Elvis was born" like he would always say. He had many titles including a loving and devoted husband, father, grandfather, uncle and friend just to name a few and he brought much joy to everyone he touched. I think our day would definitely start with a Tim Horton's coffee and a few donuts which he really enjoyed. I would love to hear his stories again of what it was like growing up in Toronto, his first few jobs as a young man, his 57 Chevy Convertible that he sold when he married my mother and of course raising four sons. "It was a simpler time, but everyone was happy," he would say. I think that we would then go for a drive and visit the old neighbourhoods, remembering what it was like. The rest of the day I would love to see my dad doing what gave him the most joy which was sitting around the dinner table enjoying a plate of nonna's home made gnocchi with all his sons and their families. The day could end with dad singing and playing his guitar or harmonica surrounded by us all.

You left us on March 27, 2011 and not a day goes by that I don't think of you! I wish we had a few more years, but that would be selfish, you suffered enough.

Love always, Len Mizzoni

Annina Lanzillotta Boscaglia If just for one day I could see you again... I don’t know where to begin because there is so much to tell about a woman who was a wonderful mother, wife, grandmother and great-grandmother. She made so many sacrifices in her life always to make everyone else’s life easier and better. My mother always made sure that there was food to eat and never made you leave until you had a full stomach. She was this way with anyone who went to visit; no one ever left her home empty handed.

She always said, “Where one eats, two can eat. Where two eat, three can eat.” Even though we struggled as immigrants in this new country, my mother always made sure my brother and I had clean clothes, a bed to sleep in and all the love that a child could ever need.

My mother had the strength and courage of a lion, living life without the knowledge of reading and writing. She was not given the privilege as a little girl to go to school and get an education.

Unfortunately, it was not a necessity at the time. She and her siblings had to work and help the family. She always taught us there is nothing to fear as long as we had faith in God and in ourselves. She taught us to walk with our heads held high and to never be ashamed of where we came from.

My mother was a fighter. She fought for her rights on the job, making sure things were fair for her and her coworkers. Even though my mother couldn’t speak much English she made sure she was understood.

I know she is now in a better place but I do miss her so. Not one day goes by without wishing I could share another word with her, a hug, a smile, a cup of coffee. Ma, enjoy yourself because you are truly somewhere where all long to go one day. You deserve it. We miss you so much and we think of you ever day. You will always have a piece of our hearts.

Ontario Onofrio Bordin

Your loving daughter and family, Marisa Boscaglia Porco

Love your daughter, Laura

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Parents are a wonderful gift from God. I lost not only a father, but also a best friend and mentor. It is very difficult to lose a parent. Parents give so much to their children. My father was always so giving never expecting anything in return. Then, when all of a sudden he became sick with cancer, followed by a major stroke, it was especially difficult to watch such a strong and independent man endure great pain and degenerate.

The day before my father passed away, I told him that we would go to Italy as soon as he was well and out of the hospital, so if I had one more day with him, we would spend it in our favourite city – Venice, Italy. There we would walk together while enjoying the breath-taking views that Venice has to offer. I would listen to him tell me unending stories of how he would walk these streets as a boy and hear about what life was like during the war. He would always have a story for us. His stories were all special, because like fables, they would always have morals to them. From his stories, I would learn lessons of how to save money wisely, how to have patience when troubles strike, how to be a good person, etc.

Then I would persuade him to go on a gondola ride with me (he probably wouldn’t want to go on because of the price), and that the ride was on me! After our relaxing ride, we would hit the shops and end off the day for dinner in the square. We would sip on Bellini’s as we enjoy live jazz music and I would tell him how grateful I am to have a father so supportive of my goals, and how I admire all the sacrifices he made in life, all to give us a better life in Canada. Once the splendid day was over, I would also wish for a thousand more!

A year may have gone by since we lost him, but he is still very much alive in our hearts, thoughts, and prayers.

I love him, miss him and look forward to one day be reunited with him again.

Want to share your story? Send your ‘One More Day’ submission to info@panoramitalia.com along with a picture. The best entries will appear in our April / May issue.

Valentine 26

Tra vel

State of Mind

By Alessia Sara Domanico

View from Vulcano Aeolian Islands Sicily

Sometimes legend can trump history and as the ages have demonstrated, the romance of a less-than-factual story can endure for centuries on end. Just look at the 14th of February. To this day kids exchange cartoon themed cards and candy at school, boyfriends and husbands ensure to make dinner reservations at that restaurant “she’s always talking about” and department stores and sweet shops prep their windows weeks in advance, banking on the fact that we’ll buy something just for the occasion, celebrating one solitary day dating back to pagan times when a supposed bishop or Roman priest was martyred for having secretly married Christian couples. he religious connotation to St. Valentine has been largely dispelled since the Roman Catholic Church relabeled the feast day as a general commemoration on the liturgical calendar. What survives is the romantic theme attached to the legend, fostered over the centuries by great poets and authors such as Geoffrey Chaucer.

So what makes February 14 such a strong symbol of romance? Maybe the fact that its story derives from Italy? There seems to be some magnetism towards the Belpaese that makes it interchangeable with the celebration of love. Casanova is immortalized more as a lovemaker than a lawbreaker and as far as historical documents show, Romeo and Juliet probably never existed, but that doesn’t stop lovelorn girls and happy couples from flocking to fair Verona on a daily basis.

And what about the opera? How many hundreds of times have Italian operas like Giuseppe Verdi’s La Traviata been staged the world over, continuing to arouse interest and passion for the bittersweet tale of love and loss between Alfredo and Violetta? Paris may as well be a city with a few nice pastry shops and a fancy tower with Christmas lights when put side to side with Italy, an entire country associated with the concept of love.

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When it comes to Italy, every day can be Valentine’s Day, so here are our top spots to have your unforgettable bacio.

Verona: The setting for the greatest love story of all

Venice: La Giudecca – not only are you in a detached and characteristic part of the city, you’ve also escaped from the hordes of mainland tourists and have the best view of Venice in its all its splendour.

time. Whether Romeo and Juliet were fact or fiction, Verona is without a doubt the perfect city for a pair of star crossed lovers. Surrounded by picturesque hillsides, castles and the Adige River, its pristine city centre is ideal to spend the day exploring. Visit the famous balcony in the Capulet home covered in thousands of love notes and take in an evening at the opera in the city’s Roman arena from late June through to early September.

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Milan: Naviglio Grande – Milan’s trendy and charming Navigli district has been long loved by locals looking for a bit of pretty in the ‘città del lavoro’. Stop on one of the bridges over the connecting rivers before heading for a candlelit aperitivo.

Riomaggiore: La Via dell’Amore – take a stroll down this famous lover’s path lined with scrawled messages and mementos along the Cinque Terre.

Florence: Fiesole Park – much more secluded than

Rome: Il Giardino degli Aranci – far away from the hus-

Piazzale Michelangelo with a one-of-a-kind view of Florence and the Tuscan countryside. Come in the late afternoon and stay for sunset.

tle and bustle of the Eternal City, climb up the Aventino Hill to the Orange Garden and peer into the keyhole of a large gate for the famous glimpse of the Dome.

Naples: Marechiaro – immortalized in the song of the same name by poet Salvatore di Giacomo, this fishing village is perfect for a romantic stroll and dinner.

Sicily: Isole Eolie – a cluster of stunning islands off the northern coast of Sicily in the Tyrrhenian Sea. Rent a boat for the day and set off on your own little adventure to the islands of Lipari, Vulcano, Stromboli and Salina where Il Postino was filmed.

“Service Satisfaction Since 1959”

TRENTO SUBARU

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1-888-788-3097 www.trentosubaru.com 5395

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Ischia:

Island of natural beauty and thermal springs

By Alessandro Bozzelli

It is a place nestled less than twenty nautical miles off the coast of Naples, in the Tyrrhenian Sea. It is the largest of the Phlegrean Islands, with a rich history, authentic traditional cuisine, thermal springs and beautiful coastlines attracting over six million tourists every year to its enchanting shores. If you were asked for the name of this idyllic setting, the island of Capri would surely be your first guess. But you’d be wrong: it is Ischia. reated from intense volcanic activity over fifty thousand years ago, Ischia is quite simply a sight to behold. Cast your gaze inland for views of the 800 meter tall Mont Epomeo, a landscape rife with lush foliage and outcroppings of volcanic rock. This view is eclipsed only by looking over your shoulder to see a peaceful shoreline marked by the interplay of beaches, cliffs and thick greenery.

Ischia is divided into six separate communes: Ischia (Ischia Porto, Ischia Ponte, Casamicciola Terme, Forio, Lacco Ameno, Serrara Fontana (comprising S. Angelo) and Barano D’Ischia (comprising the Maronti Beach). Each of these places is as diverse and as wonderful as the next.

Ischia (Porto & Ponte) is the busiest of the communes, a popular tourist spot where most private yachts and ferries dock. It is filled with tiny shops, original artists producing one-of-a-kind pieces, delicious Neapolitan foods, spices, and the typical Ischitan liqueurs: Rucolino (a liqueur based on Arugula) and Limoncello.

The beauty and authenticity of this place is accentuated by il Castello Aragonese, an old castle first built in 474BC by Hiero I of Syracuse. It sits perched on a naturally occurring peer. A short drive or delightful walk away, one finds S. Angelo, a beautiful coastal town with a variety of seaside seafood restaurants serving up the Neapolitan special spaghetti alle vongole.

For all of its natural splendour, the main reason that tourists come to the island is to benefit from the numerous thermal spas and volcanic mud baths that occur naturally on the island as a direct result of the constant volcanic activity: the Terme. Ischia is filled

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with thermal springs and pools (with water temperatures above 45° C) that provide significant health benefits. They help alleviate persistent aches, pains, and a variety of dermatological problems because of their temperature and unique natural composition.

The history of the Terme goes back to the seventh century when the Euboins, a Greek people, first discovered them on the island. Recent archaeological discoveries prove that the Greeks used the thermal waters to replenish and heal the body and soul. In fact, the Greeks used the thermal waters to treat war wounds in a time period where there were no antibiotics. They attributed supernatural powers to the waters, and the fact that many of the old thermal baths still standing in Ischia today have statues of the Greek gods Apollo and Delfi lend credence to this assertion.

If the Greeks were the discoverers, the Romans transformed the use of the Terme into one of public benefit. They built large edifices where all of the locals could go and make use of the Terme in different ways.

The Terme came into disuse throughout the Middle Ages. During the Renaissance, Giulio Iasolino, a Calabrian doctor, fascinated by the island and its volcanic activity, decided to study the phenomenon scientifically. In his “De Rimedi Naturali che son nell’Isola di Ischia” he wrote: "Noi oggi vediamo in operazioni e virtù di quest'acqua così meravigliose e stupende che veramente bisogna credere essere data dal cielo per la salute degli uomini".

His book sparked interest in the Terme and put them back on track to become the popular tourist destination they are today. The health benefits that Iasolino descibed have been so pronounced that

the island now produces its own line of natural cosmetics and health products under the Ischia Thermae brand name.

In modern times, to experience the Terme to their absolute fullest, one needs to visit Forio. Situated twenty meters from the sea, one finds the Giardini Poseidon, a thermal park that has every amenity imaginable. It is the culmination of what Ischia has to offer.

The island of Ischia has everything an individual could want for a relaxing vacation. It’s natural beauty, therapeutic waters, and rich history are a must for anyone venturing off the Neapolitan Coast. As the Greeks first believed, and the Romans asserted after them, Ischia truly is a remedy for the soul. v

Umbria

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The Green Heart of Italy

By David DeMarco

Umbria, one of Italy’s smallest regions, lies in the shadow of its more illustrious neighbour, Tuscany. Both regions are home to extraordinary art and architecture, colourful festivals, genuine cuisines, and picture-perfect green landscapes. Umbria is appropriately known as ‘Il cuore verde d’Italia’, the Green Heart of Italy. Its serene landscapes, stunning sights and picturesque hill towns still look almost as they do in the canvases painted by Perugino and Raphael four centuries ago.

Spello

Orvieto

Spello

Midway between Florence and Rome is the grand hill town of Orvieto, which sits majestically 1,000 feet above the valley floor on a large butte of tufo, a sandy, volcanic rock. It is home to one of the great masterpieces of Italian art, the Duomo di Orvieto. It took centuries to build and its ornate, polychromic, gothic facade is breath taking, especially at midday when it basks in the full glory of sunlight. Nearby is the Tempio Belvedere, Italy's only remaining above-ground Etruscan temple; and the Pozzo di San Patrizio, a deep well topped by a spectacular two-story house built in the 16th century and featuring a double spiral staircase leading to the water source. Orvieto is also known for its Classico white wine and colourful ceramics.

Lesser known, but equally as charming, is Spello, a picturesque town and a pleasure for those who love walking. Three well-preserved Roman stone arches form the entry points to the town, Porta Venere, with its towers, Porta Urbica and Porta Consolare.

Once inside, the cobblestone streets meander, leading to simple, yet elegant stone houses. For the art lover, Spello is well known for its wonderful frescoes by Pinturicchio, which can be found in the 12th century church of Santa Maria Maggiore.

For food enthusiasts, on the third Sunday of February, the town celebrates an olive and bruschetta festival during which local farmers parade on decorated tractors and delicious, local food abounds.

Assisi

Orvieto Duomo

Perugia In central Umbria lies Perugia, the region’s capital. This picturesque Etruscan town has kept its medieval look. It is dominated by Italy's largest fortress, the Rocca Paolina.

Perugia's main square is Piazza IV Novembre with the Fontana Maggiore in its center, a large fountain covered with bas-relief sculptures. The art museum, La Galleria Nazionale dell'Umbria, is filled with wonderful works by Italian artists. Nearby, the unassuming church of Sant'Angelo and the monastery of Sant'Agnese invite visitors to meditate. Perugia is home to Universita per Stranieri, attended by students from around the world who learn Italian as a foreign language. Perugia is also the chocolate capital of Italy and home to the world famous chocolatier Perugina – creators of the Baci Perugina chocolates. Every October, Perugia hosts the Euro Chocolate Festival that features everything from theatre and music performances to cooking demonstrations and chocolate art exhibits. Perugia is also host to one of the most important jazz festivals in the world – the Umbria Jazz Festival – held annually since 1973.

Gubbio In the northeast corner of Umbria lies the charming hill town of Gubbio. It is one of the region’s most ancient towns, dating back to the pre-Roman era. Its town center is a mix of medieval, gothic and Renaissance buildings made from grey limestone.

Together, they seem to be marching up the steep slopes of its heavily wooded hill. At its base is a well-preserved Roman amphitheatre that is still used for summer performances. The 13th-century church of San Francesco showcases wonderful frescoes and a serene little cloister with remains of Roman mosaics. The most visible landmark of Gubbio is the tower of Palazzo dei Consoli, one of the most beautiful medieval public buildings in Italy.

Just east of Perugia is Umbria’s most famous town, the enchanting Assisi, with its winding medieval streets and sacred shrines. It is crowned by the fairy-tale castle, Rocca Maggiore. This is the birthplace of St. Francis of Assisi – patron saint of Italy, founder of the Franciscan order and one of the most popular saints in history. Assisi’s main attraction is the 13th-century Basilica di San Francesco, which contains his sacred relics and beautiful frescoes of his life painted by Giotto. There are several other churches well worth visiting for their beauty and connection with Francis and his friend St. Clare, like the Basilica di Santa Chiara and San Damiano. Clare was one of the first devout followers of St. Francis.

Following her death, the order she founded was renamed in her honour as the Order of Saint Clare, commonly referred to today as the Povere Clarisse (Poor Clares).

Norcia Another hidden gem of Umbria is Norcia. It also delivers its share of impressive churches and museums. Norcia is the birthplace of St. Benedict, patron saint of Europe. However, most people come to this town for pork products in all their delicious forms – prosciutto crudo and cotto, salami, porchetta, and wild boar. Not surprisingly, meat shops specializing mainly in pork throughout Italy are known as Norcineria. Black truffles are also a hallmark of this area. So much so that starting at the end of February, Norcia is home to a world renowned agro-food exhibition – Nero Norcia – showcasing the prized black truffle. Anyone seeking a relaxing atmosphere and great Umbrian cuisine and hospitality will revel in a day or two in Norcia.

After spending time travelling through this beautiful and fascinating region, you will realize why Americanborn writer Henry James called Umbria “the most beautiful garden in all the world.”

Indulge your taste buds in the Bel Paese Tra vel

31

By Laura Casella

They say you can't truly understand a country’s culture without trying its gastronomy. Certainly many of us have been to Italy and have eaten the freshest pasta, the most delicious pizza, and the best gelato. But here's an idea for your next Italian adventure that will take your culinary senses to a whole new level.

Perhaps you have already heard of Slow Food which is making waves around the world. It is an international organization committed to preserving local food traditions and eating products that are authentic and natural. The Slow Food philosophy believes that what we eat should not only taste good, but it should be clean and friendly to the environment. In a time where a lot of what we consume is based on convenience, it allows the consumer to develop an appreciation of food in its purest form.

In Italy, there are over 1,300 producers including farmers, butchers, and cheese makers that follow Slow Food principles. They have deep roots in the territory and only the best eateries, including traditional taverns and wineries, propose that their products be prepared using only locally-produced and natural ingredients - a true guarantee of quality and taste.

If you're a food connoisseur, or just someone looking to get healthy, a Slow Food journey in Italy could be interesting to you. Here are three itineraries available in either Venice, Sicily, or Tuscany, each of them opening the door to a unique gastronomical experience.

Culinary delight in Venice This 7-night Venetian week begins after landing in Venice’s Marco Polo airport. After a bit of rest, you will enjoy your first Slow Food welcome dinner in Treviso. The next day, a guided tour will take you to some of Venice’s breathtaking landmarks including Piazza San Marco and its Basilica, and the Rialto Bridge. After a morning of sightseeing, you will head to the island of Sant'Erasmo to a local vegetable farm. There, you will be given a tour and a brief presentation of the purple artichoke of Sant'Erasmo, an ancient local variety of artichoke with a unique flavour that has been cultivated for centuries in the Venetian Lagoon. Your night will be capped off with a Slow Food dinner reserved for you at the Osteria la Mascareta, renowned for its great selection of wines and its oyster bar. In the days to follow, you will travel to Padova and Verona for more culinary treats and some sightseeing, including visits to markets where fresh produce is sold. In Lake Garda, near Verona, you will sample traditional wine, grappa, and olive oil, and in the enchanting town of Bassano del Grappa, capital of the famous Italian distillate, you will take a memorable tour of the Grappa Museum and enjoy lunch at a local trattoria.

A pleasure food ride through Sicily This 8-night, 15-meal Slow Food itinerary will take you to Palermo, Syracuse, and Taormina. You will land in Rome and transfer by air to Palermo.

The tasty excursions begin in the heart of the “Borgo Vecchio” (old Palermo) with a Slow Food dinner at the family owned Trattoria Piccolo Napoli, and later on, a visit to Pasticceria Maria Grammatico in Erice. There you will try some typical local delights such as almond pastries filled with candied lemon, cannoli, and their famous “brutti ma buoni” (ugly but tasty) biscuits. After Palermo, the next stop is Syracuse for a traditional Slow Food lunch at the Trattoria Cucina e Vino where you will indulge in different wines and sample local dishes from the land and sea. Moving along to Taormina, you will enjoy a wine tasting at the Azienda del San Michele before heading back to Palermo for a final Slow Food lunch at the Trattoria Primavera. Once back in Rome, enjoy a day of leisure in the Eternal City before coming back home.

Gastronomical adventure in Tuscany Your 7-night stay in Tuscany begins in Florence, where you will enjoy a Slow Food welcome dinner prepared using local produce. The next day, take pleasure in a few hours of exploring this magnificent, quaint city during a walking tour. You will visit Santa Croce Basilica, the Duomo, and stop at Perché no!, one of Florence’s oldest ice cream parlours, offering an excellent selection of over 50 flavours since 1939. In the days to follow, you will visit a family-run farmhouse in the small medieval town of San Gimignano for a delicious lunch prepared using traditional, local produce such as the Certaldo onion and San Gimignano extra virgin olive oil. In Montepulciano, known world-wide for its Vino Nobile di Montepulciano wine, you will take a tour of Enoteca Contucci’s vineyard and sample some of the top wines of the area. Finally in Montalcino, famous for its Brunello di Montalcino wine, enjoy a guided tour of one of the best local wine producer’s vineyards.

No matter which one of these three itineraries you choose, be assured your experience will be authentic and delicious. After all, isn’t that what being Italian is all about? Enjoying time with loved ones surrounded by the best food and wine. Just be sure to come with an empty stomach.

All these Slow Food itineraries are available with Transat Holidays. Everything from flights, hotels, car rentals, and restaurant/excursion reservations are included. Visit www.transatholidays.com for more details and let the culinary journey begin.

Cleveland’s Italian Community 32

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By Joyce Mariani / Cleveland, Ohio

Like a giant that awakens from a deep slumber, Cleveland’s Italian community is in the midst of a vibrant cultural rebirth, a “risorgimento culturale,” born from a desire to fully embrace the great mosaic of Italy’s rich cultural heritage. hio has one of the largest populations of Italian Americans, numbering approximately 800,000, a majority of which are concentrated in the Northeast in the Greater Cleveland area and the nearby cities of Youngstown, Akron and Canton. As with many major US cities, Cleveland’s Little Italy harkens back to the second part of the 19th century with the first Italian immigrants settling in 1885. By 1911, it was estimated that 96% of the inhabitants were Italian. Today, over one hundred and twenty years later, it is still home to many families with multi-generational ties and is a thriving area of residential growth and redevelopment.

The vibrancy of Cleveland’s Little Italy is found in beautifully appointed shops, small art galleries and Italian restaurants reflecting the various regions of Italy - the centerpiece being Holy Rosary Church founded in 1892. Cleveland’s Little Italy thrice annual Art Walk showcases the works of local and nationally known artists and craftsmen. The Columbus Day Parade, with its colourful floats, bands and costumes, ignites the city as does the annual Feast of the Assumption, a four day extravaganza with delicious Italian delicacies, culminated by a religious procession through the streets.

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In recent years, Cleveland has become a national food mecca with outstanding Italian chefs such as Dante Boccuzzi , Peppe Pilumeli, Paul Minnillo, Michael Annandono and Valerio Iorio. Their talents have focused on bringing the authentic cuisine of Italy to the general public and avoiding the stereotype that often passes as Italian cuisine.

Newer organizations such as the NOIA Foundation for Italian American businessmen, the Cleveland Italian Film Festival and the Italian Cultural Garden Foundation have more recently contributed to the rebirth in this Italian American community.

Joining the trend found in other major US cities, there has been a revival focusing on Italian contemporary arts with the creation in 2006 of Cleveland’s Italian Film Festival, the first of its kind to exclusively showcase award winning Italian films. In 2008, Cleveland was host to Italy’s international rock superstar Adelmo Fornaciari, better known as Zucchero. He made a return, sold out

appearance at the Rock & Roll Hall of Fame Museum on October 23 of 2011, making him the first Italian singer to appear at the shrine of Rock & Roll.

Numerous and longstanding Italian organizations also reflect the origin of Italian immigrants from various regions of Italy. Their well-attended social events attract not only Italian Americans but the general public who delight in feasting at their annual dinners and bocce tournaments.

As a matter of fact, one of the fastest growing social events in Cleveland is the Italian game of bocce which has exploded in popularity with state of the art bocce courts built in various parts of the city that host large tournaments.

Old newspaper articles from the 1930’s reveal Cleveland’s Italian Cultural Garden -Cleveland’s cultural monument to Italy- as the hub of cultural activities in Cleveland. Today it has come full circle as a public space for cultural events such as the popular “Opera in the Italian Garden” revived in 2008 by the newly formed Italian Cultural Garden Foundation. This free, popular activity resembles the concerts in New York’s Central Park where people picnic and enjoy live outdoor performances. This year, 1,150 people enjoyed offerings from Italian operas performed by Opera Per Tutti as they picnicked around the majestic Renaissance fountain in the garden which was modeled after the fountain in the Villa Medici in Rome.

The Italian Cultural Garden is in the midst of a $750,000 restoration made possible by the generosity of the Italian community. Dedicated in 1930 “as a symbol of the contribution of Italian culture to American democracy,” it honours the great cultural figures of Italy’s past in the Arts & Science such as Michelangelo, Leonardo da Vinci, Marconi, Verdi, Petrarca and Giotto. Its creation was originally spearheaded by Clevelander Philip Garbo from Cefalù, Sicily. A new bronze statue of Dante Alighieri, Italy’s Sommo Poeta, will be dedicated in the Spring of 2012, thus completing the original plans of 1930 for this bucolic Renaissance space. Sculpted by Sandro Bonaiuto whose artwork is featured in the Vatican

Feast of the Assumption in Little Italy, Cleveland, Ohio

Collections, it will not only be a major piece of public art in Cleveland but in the country.

The city of Vicenza shares an interesting connection to Cleveland’s Italian community. Earlier this year, Achille Variati, Mayor of Vicenza, and his delegation of city officials were guests of Mayor Frank G. Jackson of Cleveland and the Consulate of Italy in Detroit. This connection began in 1932 when the city of Vicenza sent a large boulder carved from the side Monte Grappa to the Italian Cultural Garden as a war memorial honouring Italian American soldiers from Ohio who fought on Monte Grappa during WWI. The Italian language newspaper, La Gazzetta Italiana, founded in 1992 by Paul Sciria and two Italian radio stations highlighting the latest music from Italy play a key role in keeping alive the Italian heritage and identity in Cleveland. From the vibrancy of its Little Italy to its newly formed cultural entities, Cleveland’s Italian American community is thus embracing the grand cultural heritage of Italy with great gusto and enthusiasm! v

The Pistachio

Food & Wine

33

Green Gold of Bronte

By Jenny Arena-Galati

The pistachio, that little green gem of a nut with an earthy and rich flavour, has the ability to elevate and marry with other ingredients, both savoury and sweet. From the lovely specks that dot a slice of mortadella, to a beautiful crust on an involtino, to a luscious and creamy spread, its taste is sublime and its creativity in the kitchen incredible.

he pistachio has ancient and noble origins, dating back thousands of years, since reference is made to it in the book of Genesis. It has long been revered for its medicinal properties. The ancient Greeks used it as an antidote against bites from poisonous creatures and believed it to be a powerful aphrodisiac. Today, its medical properties are numerous. The oil extracted from the fruit is particularly delicate and finds application in dermatology for its high emollient and softening quality. It has a high concentration of protein and vitamins such as iron, calcium, magnesium and potassium which are found to be useful in combating heart disease, Alzheimer’s and other chronic conditions. Health benefits aside, the dried fruit of the pistacia vera tree has become a sought after ingredient in the world of gastronomy.

While it is seen as a primary ingredient in Middle Eastern cuisine, some of the world’s greatest pistachios are cultivated in Italy’s south. The Arabs, who dominated the region of Sicily between 950 and 1072, are responsible for bringing pistachio trees from the Middle East. The leading producer of pistachios for all of Italy is the Sicilian city of Bronte. Perched atop a slope of volcanic rock, located about half a mile northeast of Etna, its conditions are ideal for growing the precious fruit:

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mineral rich soil and the Sicilian sun and air. Referred to as the “green gold of Bronte”, due to their limited production and laborious cultivation, pistachios are an expensive commodity. The trees only bear fruit every two years and are planted in areas that prevent the use of machines to harvest the fruit. The picking is done during the first weeks in September of uneven years.

The intense, full flavour and grassy aroma of Bronte pistachios have made them an essential ingredient in many Sicilian recipes, whether used whole or as a paste. While we all have enjoyed shelling and eating the pistachio as a snack or as one of our favourite ice-cream flavours, the fruit is also a tasty ingredient in penne al pesto di pistacchio, a traditional brontese dish, and many other exceptional recipes.

It is also used in a wide gambit of applications including: risotto, sauces, casseroles, roulades, fritters, arancini, cookies, cakes, brittle, nougat, spreads, and puddings. A number of pistachio products such as honey, oil and liqueur are also produced from the harvest and are often sampled during the Sagra del Pistacchio, the famous pistachio festival held in the region from September 29 to October 7. v

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Chocolate Desserts for Two Food & Wine

34

Recipes and Photography by Claudia Ficca See more recipes at www.panoramitalia.com

Instead of buying a box of chocolates for your honey bunny, why not make something sweet for your sweetie this Valentine’s Day. Here are four chocolate recipes designed to serve two.

Dark chocolate and raspberry brownie tart BISCOTTO DI CIOCCOLATA SCURA E LAMPONI Ingredients 1/2 cup dark chocolate 70%, chopped 2 tbsp butter 1/4 cup brown sugar 2 tbsp 35% cream 1 large egg 2 tbsp all-purpose flour 1/2 cup raspberries

Directions

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1.

Espresso Chocolate Mousse MOUSSE DI CIOCCOLATA SCURA AL CAFFÈ Ingredients 1 cup bittersweet chocolate, finely chopped 3 tbsp water 2 tbsp of espresso or your favorite liqueur, or just water 4 large eggs, at room temperature, separated Pinch of salt

Directions Combine the chocolate, water and espresso in a heatproof bowl set over a saucepan of simmering water. Heat until the chocolate is almost completely melted, stirring occasionally. Remove from heat and stir until the mixture is smooth.

Set aside and let cool.

In a clean, dry bowl place egg whites and a pinch of salt and whip on medium-high speed until stiff peaks form. They should be thick and smooth.

Stir the egg yolks into the cooled chocolate mixture. Add half of the whipped egg whites to the chocolate and fold gently. Fold in the remaining egg whites with a spatula just until there are no white streaks left.

Portion the mixture into 2 serving dishes. Cover with plastic wrap and refrigerate for at least 3 hours before serving. Serve with freshly whipped cream.

Preheat oven at 300°F. Place the chocolate, butter, sugar and cream in a medium saucepan over low heat and stir until melted and smooth. Place the eggs and flour in a bowl and whisk until well combined. Whisk in the chocolate mixture until combined. Pour into lightly greased round cake tins lined with non-stick baking paper and top with the raspberries. Bake for 35 minutes or until cooked when tested with a skewer.

Food & Wine

35

Cookie Sandwich 3. Nutella PANINO DI BISCOTTI ALLA NUTELLA Ingredients 1 cup Nutella + 1/2 cup for spreading 1 egg 1 cup all-purpose flour, sifted 1/2 cup sugar 1/2 cup hazelnuts toasted and chopped

Directions Preheat to 350°F With a spatula combine sugar, Nutella, egg, and flour.

Place the dough between two piece of parchment paper (cut the paper the size of your baking sheet).

Roll out the dough over the paper to about 1/4� thick. Remove and discard the top piece of parchment paper and place the rest on a baking sheet. With a heart-shaped cookie cutter press into the dough leaving about 1 cm between each cookie. Remove the excess dough between the cookies. Bake until the edges look done and the middle is just starting to look finished (about 5-8min). Allow to cool on cookie sheet.

Spread Nutella on the inside of a cookie and top with another cookie.

Press the edges of the cookie sandwich in the chopped hazelnut.

because you love food as much as we do!

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Chiacchiere 36

By Jenny Galati Photo by Venus Gennaro

Food & Wine

What's all the chatter about?

Carnevale, a time of celebration and indulgence, where masquerades and merriment take precedence and when the expression "fare due chiacchiere” takes on a whole new meaning.

any holidays in Italy are usually accompanied by culinary tradition, and Carnevale is no exception. During this mardi gras period in the peninsula, delightful sweet, crispy strips known as chiacchiere make their appearance in many pasticcerie and home bakeries.

They are fried treats that go by many names and shapes throughout the Belpaese. Their moniker translates to “chit-chat,” perfectly suited to the delicious crunch they make when you bite into them, almost sounding like chatter.

Their origin dates back 2000 years to ancient Rome, where during the Liberalia end-of-winter celebrations, fritters known as frictilia were made. These sweets fried in lard were indulgences meant to be enjoyed as part of the festivities honouring the gods and collective rituals of pleasure seeking. With the advent of Catholicism, the pagan festival was transformed into what we now know as Carnevale. While this holiday is no longer dedicated to honouring the gods of fertility and wine, it is still all about excess. It is an opportunity to party before Lent when the rigors of 40 days of fasting and sacrifice begin. The definitive word for this period is decadence, which is why many of the foods prepared during the Carnival season are sweets and especially fritters, the most famous of these being chiacchiere.

They go by many an alias: frappe (tassels) in Lazio, cenci (rags) in Tuscany, bugie (lies) in Piedmont, sfrappe in Le Marche, sfrappole in Emilia, nastri (ribbons), lattughe (lettuce), guanti (gloves), and many others. Similar crispy delights can be found in other European countries as well as in North America where they are known as "ribbon cookies" or "angel wings." In some countries, it is tradition for husbands to give these cookies to their wives on Friday the 13th to avoid bad luck, in addition to enjoying them on Fat Tuesday. But no matter their descriptor, their recipe remains fairly constant. Northern Italian versions tend to use butter and spirits like grappa for the dough, while in the South they use olive oil and sambuca. They take on many shapes - squares, sheets, strips, diamonds, knots and twisted ribbon.

The dough is fried and dusted with powdered sugar, and what makes this timeless pastry truly heavenly and addictive is their light and crisp texture, which pairs beautifully with a coffee, dessert wine or bicchierino of liqueur.

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Ingredients (makes approximately 6 dozen cookies) • • • • • • •

6 eggs (room temperature) 6 tbsp olive oil (plus additional olive oil for frying) 6 tbsp sugar 2 cups flour (plus additional flour for kneading) 2 tsp baking powder ¼ oz of your favourite liqueur (rum, anisette, grappa, sambuca, limoncello) Powdered sugar for dusting

Directions: Put the eggs, olive oil, liqueur and sugar in a bowl and beat well. Gradually add the flour and baking powder to make soft and sticky dough.

Knead the dough with the addition of some flour until it is smooth and elastic.

Form the dough into a ball, and allow to sit in the refrigerator for at least 30 minutes (or overnight if possible).

Take the refrigerated dough and roll it out to about a 1/8 to a ¼ inch with a rolling pin. Cut the dough into strips using a knife or pastry tool, about 1 inch wide and 6 inches long, and shape them into bows.

Half fill a deep pot or frying pan with olive oil. When the oil is hot, add the bows and deep fry them on both sides until they are golden brown. Drain them on paper towel and sprinkle them with icing sugar. To keep them crispy, store them in a paper bag.

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38

European Flavors

Food & Wine

The Mediterranean diet is a healthy eating style thanks to its mix of wholesome foods and a wealth of quality products used to create exceptional cuisine. One of the predominant characteristics of the Mediterranean diet is that it is composed predominantly of fresh, natural, unprocessed foods, such as raw fruits and vegetables of the highest quality.

he European Flavors campaign seeks to present the various benefits of eating healthy and quality fresh produce, as found in the traditional Mediterranean diet, which is highly regarded as being effective for maintaining a healthy body. The aim is to promote the extraordinary flavors, benefits and characteristics of both fresh and processed European fruits and vegetables, produced according to Italian styles and traditions, and inspired by simple yet healthy cuisine. The delicious products of the European Flavors campaign are Italian grown KIWIFRUIT, PEARS, CITRUS, and PLUMS.

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European Flavors Spotlight: Sweet and Juicy Italian Kiwi Over the past ten years, the kiwifruit (or simply “kiwi”) has evolved from being a foreign tropical fruit to becoming a household staple. The most commonly consumed variety is the Hayward kiwi, which is characterized by fibrous and “fuzzy” brown skin and bright green flesh with tiny black edible seeds. The fruit has a soft texture and a sweet but unique flavor. In Italy, the Hayward kiwis grow in the Veneto, Emilia Romagna, Lazio, and Basilicata regions, and are available to us Canadians from October to May. In terms of vitamins, Italian kiwis are a rich source of vitamins C and A, potassium, dietary fibers and antioxidants.

When selecting kiwis for consumption, hold them between your thumb and forefinger and gently apply pressure; those that have the sweetest taste will yield gently to pressure. If they do not yield when you gently apply pressure, they are not yet ready to be consumed, and should be left to ripen for a few days at room temperature. Placing the fruits in a paper bag with an apple, banana or pear will help to speed their ripening process.

Surprising Kiwi Facts: • Italy is now the leading producer of kiwi in the world • Kiwis are packed with twice as much vitamin C as oranges, and almost as much potassium as bananas.

• Eating 2-3 kiwis each day can significantly improve your cardiovascular health because it helps in reducing the amount of fats in your blood.

• It is actually recommended to eat a kiwi with the peel on: the brown skin of the kiwi is extremely high in nutrients and fibers, and has been known to help clean the digestive track. The “fuzz” can be rubbed off before eating.

European Flavors Available at: Sobeys, Metro, Sobeys Urban Fresh, Foodland, FreshCo., Price Chopper, Food Basics.

Kiwi-Pops Ingredients • 3-4 hard kiwis • 2 cups chocolate chips • 1 1/2 - 2 tablespoons vegetable oil

Directions: Slice off the ends of the kiwis and peel them carefully with a knife. Slice each kiwi into 1/2 inch wide slices.

Insert a lollipop stick (or similar) into each slice and lay the slices on a parchment-lined tray.

Set a medium glass bowl over a pot of simmering water (but not letting the water touch the bottom of the bowl). Put the chocolate chips and oil in the bowl and stir until the chocolate is melted and smooth.

Dip the kiwi-pops into the melted chocolate, tapping gently to let the excess chocolate drip off.

Place them back on the parchment tray and put the tray in the refrigerator for an hour or two to set.

Discover the benefits of a healthy Meditarranean style diet.

Fresh fruits and vegeables from Europe in your diet can help you feel better and look great!

Agri-Mondo is a Canadian major importer of the finest European fresh fruits, such as Italian Kiwis, Plums, Pears, and Citrus. Agri-Mondo carries the highest quality produce,and imports only top European labels.

Discover the benefits of a healthy Meditarranean style diet.

Fresh fruits and vegeables from Europe in your diet can help you feel better and look great!

Polenta:

40

Food & Wine

La polenta è quella cosa che si intinge nei sughetti bianca o gialla essa si sposa con salumi e con funghetti con le uova e coi formaggi saporiti oppur piccanti con le salse sostanziose con le zuppe più fragranti.

Sempre a tutti essa è gradita morbidetta o bella soda tenerella o arrostita.

E col latte pur si goda freddo questo e lei bollente o lei fredda e il latte caldo d’invertir ti si consente. È contorno, è primo piatto e persino, al tempo adatto, puoi servirla sul tuo desco come dolce sostanzioso popolare e pittoresco.

Per motto antico è pur gran piatto per i re.

la polenta - Pietro Longhi

Giuseppe Maffioli, I cinque libri di cucina, Milano, 1976

Gaia Massai

Quando giunse in Europa a seguito della scoperta delle Americhe, il mais non riscosse immediato successo sulle tavole. Inizialmente fu coltivato in orti e giardini botanici come pianta ornamentale per il suo aspetto assai esotico. onostante fosse stato introdotto da Colombo, per secoli gli europei si intestardirono nel sostenere le origini cinesi e persiane della pianta del mais: ancora oggi, infatti, è comunemente chiamato granturco, forse per l’aspetto della pannocchia che assomigliava alla barba dei turchi (il ciuffo che fuoriesce dallo stelo).

Già dall’inizio del Cinquecento però, se ne iniziò la coltivazione su grande scala per combattere lo spettro della carestia: ben presto fu considerata pianta miracolosa, in grado di attecchire e crescere “senza aratro e senza buoi” in zone paludose, soffocate dall’afa estiva. Inoltre, il granturco forniva una farina adattissima alla preparazione di una gustosa polenta che, a differenza delle farine di epoca romana a base di grano saraceno, richiedeva pochissimo lavoro e poco tempo di cottura.

N

La polenta è una zittella agra....

Sulle tavole dei ricchi, la polenta arrivava concia, ovvero arricchita di carni o formaggi, sulle mense dei contadini invece veniva servita nuda. Quest’ultimi non mangiavano altro che polenta, soddisfacente a placare la fame ma inadeguata dal punto di vista nutritivo. Dopo aver sfamato generazioni di contadini e sollazzato i palati più nobili, nell’Ottocento la minaccia della pellagra sancì la scomparsa della polenta dalle tavole italiane, relegata a cibo per animali.

...basta saperla maritare Solo agli inizi del Novecento si scoprì che la pellagra era una malattia provocata da insufficienza vitaminica. Seguendo l’esempio dei popoli del Nuovo Mondo, che non consumavano mai il granturco da solo ma accompagnato da verdure, legumi e salse a base di pesce o carne, anche in Italia fu reintrodotto sulle tavole di signori e contadini, “maritando” la polenta con alimenti che ne equilibravano il valore alimentare.

Oggi la polenta viene preparata in molti modi diversi, a partire da farine gialle, bianche oppure bigie (in cui è aggiunta farina di grano saraceno), macinate più o meno fini; si trova anche precotta e si può cucinare perfino nel forno a microonde o in pentola a pressione. Per la perfetta riuscita sarebbero necessari il paiolo di rame, una spatola di legno e tanto olio di gomito. C’è chi sostiene che bisogna sempre girarla sempre nello stesso verso in senso oraio, e chi, invece, in linea retta: l’importante è versare la farina lentamente in acqua bollente e rigirarla sempre per evitare il formarsi di grumi, smuovendo bene il fondo e ammorbidendola se necessario con aggiunta di acqua bollente per tre quarti d’ora.

Molte sono le ricette tipiche regionali a base di polenta, eccone alcune tra le più apprezzate e tradizionali. Le dosi sono calcolate per sei persone.

piatto da re (e da contadino) Polenta e salsiccia • • • • • • • • • •

600 g farina gialla 2 kg pomodori freschi San Marzano o 1 kg pomodori pelati 1 cipolla 1 gambo di sedano 1 carota 1 spicchio d’aglio 1 ciuffo di basilico 6 salsicce pecorino grattugiato olio, sale, pepe

Preparare una buona salsa di pomodoro mettendo in una casseruola i pomodori con la cipolla, il sedano e la carota tritati, l’aglio e il basilico. Far cuocere lentamente per mezz’ora e passare il tutto al passaverdure. Mettere di nuovo la salsa sul fuoco con olio, sale e pepe e far restringere, ma non troppo (circa 20 minuti).

Cuocere da parte le salsicce mettendole in padella coperte a metà con acqua e far restringere lentamente. Una volta consumata l’acqua, farle rosolare e aspettare che siano raffreddate per tagliarle a fettine. Metterle quindi nella salsa di pomodoro.

Preparare una polenta, metterla calda nei piatti e versarvi sopra il sugo ben caldo con le salsicce, spolverando il tutto con formaggio pecorino.

Polenta con i funghi • • • • • • • •

600 g farina gialla 1 kg funghi freschi (porcini o portobello) 2 spicchi d’aglio 150 gr burro 1 cucchiaio di concentrato di pomodoro 1 bicchiere di vino bianco secco parmigiano grattugiato olio, sale e pepe

Preparare una polenta piuttosto morbida. Pulire i funghi e tagliarli a fettine. In una casseruola far rosolare l’aglio, unire i funghi e il concentrato di pomodoro s ciolto in mezzo bicchiere d’acqua calda. Salare, pepare e far cuocere per venti minuti, aggiungendo acqua se necessario. Condire la polenta con il burro e il parmigiano e servirla con il sugo di funghi dopo aver eliminato l’aglio.

Polenta e baccalà • • • • • • • • •

600 g di farina gialla a grana fine 700 g di baccalà a filetti bianchi e alti ½ kg di pomodori pelati 1 spicchio d’aglio olio 100 g di olive di Gaeta snocciolate (o kelemata) 2 cucchiai di capperi salati sale, un pizzico di origano abbondante prezzemolo tritato fino, pepe

Lavare il baccalà e sbollentarlo appena. Spellarlo, spinarlo e dividerlo seguendo le scaglie. In una teglia preparare una salsa marinara alla napoletana facendo imbiondire l’aglio con poco olio, aggiungendovi i pomodori pelati, le olive, i capperi dissalati e l’origano. Far cuocere una decina di minuti, aggiungere prezzemolo e baccalà, aggiustare di sale e spruzzare un po’ di pepe. Versare sulla polenta calda già pronta nei piatti.

Curiosità La polenta esisteva già nell’antica Roma: la farina era ottenuta da cereali quali farro, panico, segale, orzo, ceci, lenticchie, grano saraceno, castagne e persino ghiande. Il nome polenta deriva dal latino puls- pulmentum, pulpa, poltiglia e quindi “farina d’orzo abbrustolita”.

Wine

Wine

served the right way!

CANTINA DI VENOSA TERRE DI ORAZIO 2007

Cantina Di Venosa Scarl Basilicata $ 17.95 (VINTAGES # 247494) A fine example of Aglianico that presents a good structure and food friendly tannins.

Herbs, liquorice and ripe red fruit notes with a moderately long finish. It will improve in bottle for 3-4 years.

Food & Wine

41

By Gabriel Riel-Salvatore & Gaia Massai

An unfortunate reality about drinking wine at home is that it’s all too often consumed at the wrong temperature. When too cold, white wine tends to lose all expression as its bouquet and flavours get neutralized. When too warm, red wine releases more alcohol which brings out its acidity and its flavours also tend to fall flat. ine specialists often stress that red wine should always leave a nice feeling of freshness on the palate. Served relatively cool, at the right temperature (around 15-16 degrees Celsius), a red wine’s bouquet and flavours take a whole new stance; it becomes easier to taste and appreciate. It’s important not to go overboard however, as an exaggeratedly chilled service temperature hardens the tannins of red wine, making them raspy and astringent. This is especially true for powerful, structured red wines.

White wine should be served cooler, but not ice-cold (around 8 degrees Celsius).

W

In the event that your wine gets too cold, here are two solutions: 1. Let your bottle slowly reach its preferred temperature by letting it breathe on the counter for up to an hour

2. Serve the wine and warm it with the palm of your hand by holding the glass from the top of the stem as you would hold a glass of whiskey

If your bottle is too warm, here are a few tips on how to reach an ideal temperature:

LENTO LAMEZIA RISERVA 2006

Cantine Lento Calabria Price: $ 19.95 (VINTAGES # 972208) This wine presents a strong regional identity: an interesting blend of native varietiesMagliocco, Nerello Calabrese and Greco Nero- which reminds of a warm climate cabernet sauvignon. Bright ruby red with light spicy notes of coffee and dark chocolate. Long lasting and balanced with good structure.

CASTELLO DI QUERCETO CHIANTI CLASSICO RISERVA 2007 Castello Di Querceto Tuscany Price: $ 27.95 (VINTAGES # 650754) A Chianti Classico Riserva designation means that the wine ages for a minimum of two years in oak and three months in the bottle before release, as opposed to Chianti Classico which ages one year in oak. As a result, a Chianti Classico Riserva is usually built to last between five and ten years in the cellar. However, the Castello di Querceto Chianti Classico Riserva 2007 is balanced and intriguing enough to be enjoyed now. Ripe plum and cherry aromas for this medium-full bodied Sangiovese-Canaiolo blend; tannins are elegant and silky.

ASCHERI VIGNA DEI POLA BAROLO 2006 Ascheri Giacomo Piedmont Price: $ 43.95 (VINTAGES # 739920) Barolo is considered one of the finest and longest-lived Italian wines, often referred to as “the king of wines.” Ascheri Vigna dei Pola Barolo 2006 is a modern style Barolo, ready to be consumed much sooner than the traditional ones. Notes of balsamic plum and blueberry, with leather and firm tannins on the finish.

1. The classic method is to drop your bottle in an ice bucket filled to the top. It takes about 10 minutes for red wines to reach the required temperature, while whites will take 15 minutes 2. Place your white wine in the fridge for about two hours and reds for about one hour 3. The most drastic method would be to simply place your bottle in the freezer.

Around 10 minutes for red wines and 20 minutes for whites

42

Living Italian Style

Lifestyle

Daniel Fiore Nickname: Dan Occupation: Graduate from Niagara University, Bachelor of Education Age: 24 Generation: Second Dad from: Colli, Lazio Mom from: Modugno, Bari Speaks: English & some Italian Raised in: Woodbridge Passion: Travelling and teaching Clothes: Shirt & pants Kennith Cole; tie - Armani; jacket - Projek Raw Favourite designer: Giorgio Armani Boutique: Holt Renfrew Restaurant: Marcello’s Ristorante Favourite dish: Gnocchi Absolute must in the pantry: Eggplant in oil Type of wine: Amarone Favourite Italian saying or quote: “Ma va!”

Last time you went to Italy: May 2010 Place you must go back to at least once more time in your life: Venice Favourite band or singer: David Guetta Best Italian movie: La vita è bella

Soccer team: AS Roma Sexiest Italian: Elisabetta Canalis Dream car: Ferrari 599 GTB What you like most about our magazine: It keeps Italian culture alive in Toronto Best way to feel Italian in Toronto: Have an espresso and gelato on St. Clair Thing about you that would surprise most people: I can actually lick my elbow Best coffee in Toronto: Sicilian Sidewalk Cafe Best pizza in Toronto: Pizzaiolo Pet peeve: People talking or kicking the back of my seat at a movie You know you are Italian when or if: You think everyone else is weird for not having sopressata and crotonese cheese for lunch

You know you were raised Italian when: September meant it was time to make sauce more than it meant going back to school Italian artist or actor you would like to meet: Roberto Benigni Favourite flavour of gelato: Baci Favourite Italian song: Con te partirò - Andrea Bocelli Favourite Italian city: Florence If never visited, which city would you like to visit: Riomaggiore (Cinque Terre), Liguria Best memory growing up as Italian: Sunday lunch at nonna’s Favourite thing about being Italian: Culture, history, style...everything!

Plans for Valentine’s Day: Night out with my girlfriend

Photographer: Giulio Muratori Make-up artist: Adrienne Lauren Duncan Make-up and photo shoot location: Courtesy of Hard Rock Café Toronto

Melissa Di Nardo Nickname: Mel, Melly Occupation: Student at Seneca College, Bachelor of Child Development Age: 22 Generation: Second Dad from: Abruzzo Mom from: Calabria Speaks: English & Italian Raised in: Woodbridge Passion: Travelling Clothes: shoes – Aldo; jacket and scarf – H&M; jeans - Guess Favourite designer: Marc Jacobs Boutique: Bicyclette on Queen Street Restaurant: Vivoli Favourite dish: Penne alla Vodka Absolute must in the pantry: Popcorn Type of wine: Pinot Grigio Favourite Italian saying or quote: “Che bello!”

Place you must go back to at least one more time in your life: Santorini, Greece Favourite band or singer: Coldplay Best Italian movie: Tre metri sopra il cielo Italian soccer team: AC Milan Sexiest Italian: Raoul Bova Dream car: Ferrari 458 Italia or Lamborghini Aventandor

What you like most about our magazine: It helps to keep Italian-Canadian individuals informed, interested and involved in their culture Best way to feel Italian in Toronto: Taking a walk down College Street Mare o montagna: Mare, but the ‘montagne’ are also beautiful!

Thing about you that would surprise most people: I am always hungry Best coffee in Toronto: La Paloma Best pizza in Toronto: Pizza al Metro Pet peeve: Not being on time You know you are Italian when or if: You go visit nonna and you leave with food to last the whole week Your fashion idol: Marilyn Monroe Favourite thing to do in Toronto: Shopping downtown

You know you were raised Italian when: You wake up Sunday morning to the smell of fresh sugo being made Italian artist or actor you would like to meet: Eros Ramazzotti Favourite flavour of gelato: Fior di latte Favourite Italian song: Più bella cosa - Eros Ramazzotti Favourite Italian city: Salerno If never visited, which city would you like to visit: Cinque Terre Best memory growing up as Italian: Italia winning the World Cup in 2006, then going to Italy a week later Favourite thing about being Italian: The amazing culture, food, and people Plans for Valentine’s Day: None as of yet, but who knows what the future holds…

See all past profiles on panoramitalia.com

Lifestyle

Ryan Tonelli

Sabrina Sgotto

Nickname: Hoss Occupation: Film Student at Ryerson University Age: 19 Generation: Third Nonni on dad’s side from: Le Marche Nonni on mom’s side from: Abruzzo Speaks: English Raised in: Toronto Passion: Music and Film Clothes: Levi’s & Orian Favourite designer: Scotch & Soda Boutique: Got Style Favourite Italian saying or quote: “Non ho parole” Last time you went to Italy: Summer 2011 Place you must go back to at least one more time in your life: Tuscany, Italy Favourite singer: Bob Marley Best Italian movie: L’estate di Martino by Massimo Natale Italian soccer team: AS Roma Sexiest Italian: Matilde Maggio Dream car: Di Tomaso, Pantera What you like most about our magazine: It speaks of our Italian heritage

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Suburbs or downtown: Downtown Best way to feel Italian in Toronto: Hanging out with Carlo Coppola Mare o montagna: Mare Favourite dish: Ravioli Absolute must in the pantry: Fonte di Foiano Olive Oil Best coffee in Toronto: Zazza Belaire Best pizza in Toronto: Terroni Pet peeve: Repeating myself You know you are Italian when or if: When your hands are flying in the air during a conversation Your fashion idol: My dad Favourite thing to do in Toronto: Shinny at the local rink Most common name in your family: Joseph (3) You know you were

raised Italian when: You’ve been drinking homemade wine since the age of 3 Italian artist or actor you would like to meet: Martin Scorsese Favourite colour: Red Spaghetti o penne: Spaghetti Favourite flavour of gelato: Zabaglione Favourite Italian song: A chi tradisci - Carlo Coppola Favourite Italian city: Rome If never visited, which city would you like to visit: Milan Best memory growing up as Italian: Being raised by the best grandparents and family Favourite thing about being Italian: The greatest cuisine Plans for Saint Valentine’s Day: Che sarà, sarà

Nickname: Beans Occupation: Student at Sheridan College Project Management Graduate Certificate Program Age: 21 Generation: Second Dad from: San Vito sullo Ionio, Catanzaro Mom from: Terracina, Latina Speaks: English & Italian Raised in: Thornhill / Woodbridge Passion: Travelling Clothes: Jeans - Fidelity; coat - Forever 21; scarf Burberry Favourite designer: Aiden Mattox Boutique: Brando’s Clothing Restaurant: Panino Cappuccino Favourite dish: Italian spring rolls Absolute must in the pantry: ‘S’ cookies Type of wine: Beringer White Zinfandel Favourite Italian saying or quote: “Ti raccomando, non fate brutta figura!”

Place you must go back to at least one more time in your life: Greece Favourite band or singer: Selena Gomez Best Italian movie: Johnny Stecchino

Italian soccer team: Juventus Sexiest Italian: My boyfriend Peter Di Ilio Dream car: Mercedes SLS What you like most about our magazine: The presence of young Italians Thing about you that would surprise most people: I’m really good with computers and solving tech problems Best coffee in Toronto: Dark Horse Espresso Bar Best pizza in Toronto: Anything from my mom’s pizza oven Pet peeve: People who sing out loud in the car with passengers You know you are Italian when or if: You have pots of basilico instead of pots of flowers Your fashion idol:

To be considered for a photoshoot in future Living Italian Style sections, simply like Panoram Italian on Facebook, and express your interest on our wall. An administrator will get back to you with further details.

Mary Kate Olsen Favourite thing to do in Toronto: Drive around until you find the perfect view of the skyline You know you were raised Italian when: You bring your own slippers to a friend’s house Italian artist or actor you would like to meet: Sophia Loren Favourite Italian song: Quando i bambini fanno oh - Povia Favourite Italian city: Rimini If never visited, which city would you like to visit: Sorrento Best memory growing up as Italian: Sunday lunches at nonna Luciana’s house Plans for Valentine’s Day: Dinner, wine and movies with my boyfriend

Lifestyle

44

Sn wbird

By Alessia Sara Domanico

Pack the hottest trends for your trip down south

Esca

da S port

esort, also known as Cruise season is dedicated to those of us travelling between mid-January through May. Fabrics are lighter, more colourful, with plenty of patterns and great beachwear options. Fashion designers usually base their collections on a theme, subject or place. For 2012, Michael Kors chose scubadivers, Dior looked to flapper girls and BCBG Max Azria was all about Seventies Boho-chic.

If you’re heading out of town for a 7-day vacay make sure you don’t make the mistake of just packing for the beach. Even though it’s hot out, style shouldn’t be sacrificed. Bring camisoles, blouses, two to three jersey or cotton-blend knee-length dresses, lounge pants, high-waisted shorts and several summery shawls and scarves to wear around your neck, over your shoulders, draped around your waist, or if wide enough, as a chic halter top. (Pack a few, they weigh next to nothing and will do wonders to change up your wardrobe from day to day.)

For the evening, we love DKNY’s red dresses – perfect for Valentines, Gucci ‘s glam gold and tan ensembles seem destined for a night out in Cuba and the much anticipated second line from reality TV stylist Rachel Zoe is chock full of long flowing romantic dresses that are begging for a stroll on the sand. In the way of handbags, swing packs are chic and simple, transitioning from the airport to the seaside. Footwear tip: leave the flip flops, take sandals with pretty jewels and rhinestones that can work for day or night, espadrilles with ties to wrap around tanned calves and a pair of sneakers for a morning jog. v Escada

R

Carolina Herrera

Carolina Herrera

Rachel Zoe Giuseppe Zanotti

Burberry Womenswear

Lifestyle

45

Style Gucci

Dior

on uitt sV

i Lou

Givenchy

Escada

Louis Vuitton Dior

Givenchy

Daniela Nardi's Espresso Manifesto A rts

46

& Cu l tu re

Staying true to her heritage through music

By Ola Mazzuca

It’s ironic that Daniela Nardi sips a cappuccino in a Toronto café, as the self-proclaimed electro/acoustic pop artist promotes herself under the whimsical moniker of ‘Espresso Manifesto’. “The attention that’s put into making and producing the perfect espresso and making a record is quite similar,” says the anti-diva, associating espresso with Italy in an all-encompassing name that embodies her band, her voice and the production of her music as a cultural movement. classically trained musician since age five, Nardi’s most recent connection to her Italian roots has sparked a new love for what she does. Her latest 12-track tribute album, Via Via – the Songs of Paolo Conte, recorded in Calvi Dell’Umbria, Italy, is the incarnation of her wish to share varieties of Italian music with the world.

“There’s more to Italian music than ‘O Sole Mio’,” she says. “This music needs to be heard and I hope to do my part by exposing people to it.

After Nardi and her husband, jazz pianist Ron Davis, saw famed Italian artist Jovanotti live in New York City, she became inspired to acknowledge her Italian heritage on Via Via, pairing modern jazz arrangements with timeless melodies.

“When I heard him sing in the language that I had grown up with and took for granted, it hit me deep,” she says of the performance. “That’s when I thought, ‘I need to sing in Italian and this next project has to be in Italian’.”

Traveling to Italy for the recording of Via Via gave Nardi a newfound appreciation for her parents’ “humble beginnings”, who immigrated to Canada from small towns in Calabria in 1964. The main value she has gained from her heritage is that of family, togetherness and a commitment to preserving the culture through various mediums, from music to visual arts.

A member of the film organization L’Altra Italia and the Italian Chamber of Commerce, Nardi feels that Italian-Canadians should spread more awareness of “how much we’ve contributed to and shaped” a very present community.

“I feel that it’s my responsibility as a first generation Italian-Canadian,” she says

A

of her music. “I’m the by-product of my parents coming here, so what am I doing with the life and opportunities that I have been given? It was important for me to do something that was moving our culture forward.”

For Nardi, completing this full circle was recording the tribute to Paolo Conte, which is set for release in May 2012 under her private label. Though Via Via is sure to entice the Italian-Canadian community, Nardi describes audience response through a food analogy.

“Your mother makes pizza and when you bring it to school, everyone’s nuts about it, but to you, it’s really nothing special,” she says of cultural immunity.

“So, Paolo Conte for me and North American audiences is my mother’s pizza to the outsider.”

Worldly experiences have shown Nardi that it doesn’t matter where one performs. “When something resonates, people respond,” she states. From playing the Jazz Goes to Campus Festival in Indonesia before 10,000 people to singing at Toronto’s Lula Lounge, Nardi’s objective is to expose people to the richness and warmth of both her authentic style while seamlessly integrating Italian music.

“When Italian-Canadian artists want to reconnect with their roots, they always go back to folk songs from their parents’ towns, trying to reinterpret them,” she says. “I hope to not only find music that hasn’t been heard, but to create original material in my mother tongue.”v

TRENTO KIA

1-877-847-2152 www.trentokia.com 4601 Steeles Ave. W., Toronto

WE S RD TON .

“Service Satisfaction Since 1959”

A rts

& Cu l tu re

47

Fabrizio Divari: “I tatuaggi? Per me L una passione senza compromessi” Alessio Galletti

È iniziato tutto in spiaggia, ma non è stata una storia di quelle che durano un’estate. Per Fabrizio Divari i tatuaggi sono stati un colpo di fulmine che si è trasformato prima in una passione di una vita e poi in un lavoro. E lo stesso vale ancora oggi per il milanese, che da due anni è incoronato miglior tattoo artist di Toronto.

a scintilla è stata un uomo che faceva tatuaggi in spiaggia con strumenti rudimentali. “Ero in vacanza con amici e dopo aver visto i suoi tatuaggi ho deciso di provarci anch’io”. A provarlo ci sono quei primi segni tracciati sulle mani degli amici in ricordo di una vacanza. “Non il mio lavoro migliore”, se la ride oggi, ripensando a quel primo esperimento, incerto nel risultato forse, ma già deciso nel tracciare l’inizio di un cammino per l’artista, che da quel momento in poi semplicemente non ha più smesso. Fa venire in mente Brian May – il chitarrista dei Queen che si costruisce la prima chitarra elettrica da solo usando pezzi di fortuna – quando racconta che di ritorno dalla vacanza, di nuovo sui banchi di scuola, passava il tempo a immaginare nuove geometrie e a costruire le prime macchinette per tatuaggi con qualsiasi cosa gli passasse per mano: “Ho usato di tutto, perfino il silkepil di mia sorella”, racconta ridendo.

Non mancandogli il talento - da tempo coltivava l’amore per la pittura che oggi vive in parallelo con quello per i tatuaggi – c’era sempre qualcuno disposto a cedere il proprio corpo come tela, in questo modo la sua passione ha continuato a crescere di anno in anno ed è diventata un lavoro quasi senza volerlo. “Non ricordo quale sia stato il primo tatuaggio che ho fatto pagare, non ha avuto una particolare importanza”. Per Divari l’essenziale era continuare a dipingere, sulle tele così come sui corpi.

Non è stato facile coltivare il suo talento visto che l’unica strada all’inizio era rubare segreti in giro per le “botteghe” della sua città: “Non ho avuto maestri. Quando ho iniziato, i tatuatori erano gelosi dei loro segreti. Mandarmi via, però, era difficile e guardando quello che facevano ho imparato tante cose”. Oggi è probabilmente lui quello che tanti altri tatuatori vorrebbero spiare, non fosse altro la sua ricetta per il successo. Un successo coronato dalle scelte dei lettori di Now, il settimanale che più di ogni altro ha il polso di quello che succede a Toronto, che per due anni consecutivi lo hanno eletto il migliore della città. Per lui però la ricetta è semplice, continuare a fare quello che ama, con la fortuna di poter scegliere. “Mi posso permettere il lusso di decidere di fare quei lavori che per me rappresentano una sfida creativa, senza dover scendere a compromessi”. A rinforzare l’idea, non si fa troppi problemi a mettere in guardia potenziali clienti dicendo che, “se qualcuno mi chiede di tatuargli un tribale, la risposta è sempre no”.

Ispirato da futurismo e cubismo, ma anche dalla perfetta armonia della scuola Giapponese, per Divari i corpi sono una tela che ha smesso di essere piatta, fatta di volume e movimento. La volontà che lo guida è quella di produrre qualcosa di artisticamente rilevante, sempre diverso, una creazione unica che si adatti in Visto il successo ottenuto lontano da casa, modo perfetto al corpo per il quale è stata immaginata. passando prima per Toronto e poi da New York per I suoi occhi s’illuminano quando parla del suo lavoro tornare di nuovo in Canada, l’ultima domanda arriva ed è difficile per lui immaginarsi a fare altro da quello che inevitabile, perché hai deciso di lasciare l’Italia? “È stato fa oggi, tattoo artist e pittore. Ma alla fine, dopo qualche per una donna, e anche se ora non siamo più insieme siamo insistenza, un’alternativa viene fuori: “Se non avessi rimasti grandi amici”, dice sorridendo sereno. La passione ha fatto né il tatuatore né il pittore avrei fatto il cuoco, è fatto di lui un tattoo artist e di nuovo la passione lo ha portato questa la mia altra grande passione”. in Canada. Ma questa è un’altra storia. v

Il Barone Lamberto’s A rts

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fairy tale

By Laura Nesci

Gianni Rodari’s children’s book C’era due volte il barone Lamberto ovvero i misteri dell’Isola di San Giulio (published in November, 2011 by Melville House, NY, as Lamberto, Lamberto, Lamberto) draws in all ages with its element of fictional novel: fantasy, magic, love, health, life and death. he book was first published in 1978 and is one of Rodari’s few stories to be translated into English by Antony Shugaar, with illustrations by Federico Maggioni.

Barone Lamberto is a wealthy and fragile 93-year old man with 24 different ailments and owns 24 international banks. Unable to keep track of all the maladies, his butler and confidant Anselmo keeps an alphabetical list of all them and their medications. As days pass, Barone Lamberto seems to be rejuvenating; new teeth, luscious hair, tight skin and strong bones, as if he has been reborn. He soon runs into trouble however, with his money-hungry nephew Ottavio and 24

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bandits who occupy his island demanding a hefty ransom for his release.

Like his protagonist, Gianni Rodari and his works have carried on and continue to live through the decades touching all continents with great recognition and praise.

Born in a small town on Lake Orta in the Piedmont region, Rodari began teaching elementary school in Varese at the age of 17. Due to poor health, he was exempted from military service during World War II but was obligated to join the fascist movement. Later on he joined the Italian Communist Party, the resistance movement, and started to write children’s stories

for the daily L’Unità .

In 1970, Rodari was awarded the Hans Christian Andersen Medal for children’s literature and had his works translated into several languages and known worldwide.

One of the most successful Italian books for children, Lamberto, Lamberto, Lamberto seems to illustrate the maladies of a country (Italy) – culturally, economically and politically - with a fairytale approach to salvation and rebirth. Ever so fragile and weak is Italy like the 93-year old Barone Lamberto, and yet riches and treasures are hidden throughout the peninsula, just like on the Island of San Giulio. v

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Joe Mari & Michael Pillarella: A rts

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Giving their dreams a chance

By Dante Di Iulio

In Elia Kazan’s On the Waterfront, Marlon Brando’s character famously uttered: “You don't understand!

I coulda had class. I coulda been a contender. I could've been somebody, instead of a bum, which is what I am." Much like Brando’s character, Joe Mari and Michael Pillarella didn’t want to look back on their lives wishing that they had followed their dreams. Meeting on Mari’s first film set, they instantly clicked, realizing they shared the same passion and drive for visual storytelling. Now, they are taking the Toronto film industry by storm, one frame at a time. oe Mari, 27, is the founder, director and producer of Roulette Pictures, a production company he started with his sister/publicist, Romina, in 2010. Film has always been integral in his upbringing and sees it as an inspiration to shaping the lives of others.

“I’ve always felt I had a knack for storytelling, whether in writing or just talking with friends and family at the dinner table,” says Joe. “I became a director because I wanted to tell my stories visually and have an impact on other people.” Although he took multiple film courses in university, he majored in criminology and had to decide whether to pursue a career in criminology or start a film company. “A lot of people around me were buying houses and getting married but I chose to take a risk and pursue my passion. I named the company Roulette to represent the risk that comes along with following your dream, especially in the competitive film industry.”

Citing Martin Scorsese, Todd Phillips and Canadian Michael Dowse as cinematic guides, his favourite film is Fellini’s 8½, “It encapsulates the life of a director in a few hours. At first, I had difficulty understanding but the more I watched, the more relevance and truth I discovered in Fellini’s struggle which changed my perspective on filmmaking,” he states. Not interested in overarching themes but rather uplifting and humorous stories, Mari’s goal is to remain versatile, telling universal stories without much sex or violence.

His work thus far has garnered much success. His first film, Stealin’ Home, a story about aliens fighting greasers during the first Moon landing, was admitted into the Cannes Film Festival and received the award for Best Sci-Fi Horror Short at the Toronto Independent Film Festival. After going to Cannes, he had the opportunity to meet acting veterans such as Rick Campanelli, Carla Collins and Gino Cafarelli, which helped to raise his profile within the industry. At the moment, he’s in post-production on his latest film, Pizza Bagel, which highlights the interactions between Italians and Jews in Toronto.

After completing three films with Joe Mari, it’s safe to say that Michael Pillarella is the De Niro to Mari’s Scorsese, even if he also acts as the Project Manager for Roulette Pictures. Film has always been a big part of Pillarella’s life. “I always found it to be a great release from reality. The great thing about film is that you can curve reality and create whatever universe you like and for me, it always helped to stir my

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Michael Pillarella, Carla Collins & Director Joe Mari on the set of Pizza Bagel

creative juices,” he says. Starting early, he starred in his first school play at age 4 and continued to take drama throughout high school. A big promoter of helping the community, he majored in Police Foundations but eventually realized that he couldn’t continue without pursuing his passion so he began acting courses. Citing Leonardo Di Caprio, Jim Carrey and Dustin Hoffman as inspirations, Pillarella believes that the best acting is drawn from real-life experiences. “For me, it’s about taking the script and finding the roots of the character in order to build a life beyond the words,” says Pillarella. “In life, like in acting, you just need to believe in yourself and then get others to believe in you.”

“Filmmaking is practice,” says Mari. “Just pick up a camera and tell a story, you’ll only get better as you continue.” In negotiations to screen Pizza Bagel in Times Square, they currently have interest from investors to expand it into a feature film. What started out as a gamble has paid dividends, showing that when it comes to following your dreams, the reward is always greater than the risk. v www.roulettepictures.ca

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Passionate Eye: Actor-director John Turturro revisits Naples’ rich musical heritage

By Joey Franco

Mysterious, decadent, and always beautiful; Naples lies within a volcanic region whose volatility is reflected in the fiery, passionate attitude of its people. In his latest film Passione, Un’Avventura Musicale (2010), Italian-American actor and director John Turturro pays tribute to Napoli’s long musical heritage in a lavish display of music and dance set in some of the city’s most compelling sites. assione’s greatest strength undeniably lies in the way it manages to capture the raw energy stemming from this unique city tucked at the foothills of Mount Vesuvius.

In a poetic and theatrical musical with a modern twist, Turturro revisits Naples’ many cultural influences without hesitating to reinterpret Neapolitan classics or to mix Italian folk music with Arabic or reggae rhythms. A series of dance scenes, sometimes recalling frenzied pizzicas mixed with contemporary urban choreographies accompany the music that plays the lead role in the film. But most importantly, Passione pays homage to the Neapolitan dialect, central element of the soundtrack’s 23 songs, using a slew of both known and lesser known singers that join Turturro on his musical adventure; from Massimo Ranieri who brings one of Toto’s greatest songs; Malafemmina- to life, to a talented vocalist simply known as Raiz or Pietra Montecorvino, Naples’ own Anna Magnani (Mamma Roma), made famous with her song Sud (1984). Montecorvino performs three songs in the film; Comme Facete Mammeta, Nun Te Scurdà, and Dove Sta Zazà with her unmistakable mysterious, sensual and raspy voice that truly embody the city she hails from.

It was Franceso Rosi, the great Neapolitan director who introduced Turturro to the world of Neapolitan Music. “After spending five years together working on La Tregua, adapted from Primo Levi’s classic memoir, he suggested I explore Eduardo de Filippo’s Questi Fantasmi. He thought I had the right sensibility for it,” recalls Turturro, who has always had a passion for song and dance, and makes no secret of it.

“I am a music lover who grew up in a non-stop musical household. I like all kinds of music, and spent many a day in my basement, conducting an imaginary orchestra, or gyrating to the sounds of James Brown,” states the Italian-American actor/director. “I really wanted to be a great dancer, like Fred Astaire, so I’ve danced in every movie I could get away with.” Passione is no exception, as he could not help but to get in front of the camera and act as a tour guide on this adventure singing and dancing in Fiorello’s rendition of Renato Corosone’s Caravan Petrol!

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Turturro also draws certain parallels between Naples and his home city. “Napoli is one of those places where after fresh air, food, and shelter, music is an essential ingredient for the survival of the people. It reminds me of New York, especially in the 70’s, but more crushed, like a great pesto,” adding “there are places that do something to you, deep down in your unconscious, in your soul. Naples is that for me, as it has been for so many other people in the arts; poets, writers, painters, musicians throughout the ages. I don’t know why, but I fell in love with the place. The landscape, the poverty, the pain, the sea, the volcano, the coffee, the danger, the beauty, the dirt, the driving, the mystery, the sensuality, the food, the craziness, the irony and the people, most of all, the people. Its power is big, a melting pot of sound and images.”

After having acted in over 70 films with some of the greatest living filmmakers from Martin Scorsese, to Spike Lee, to the Coen Brothers- Turturro wanted to get behind the camera. Part of the official selection of the Toronto and Venice International Film Festivals 2010 Passione is an Italy-USA coproduction. Prior to Passione, Turtutto has directed three other films; Mac, which won the Camera d’Or at the Cannes Film Festival, Illuminata in 1997, and Romance & Cigarettes, in 2005. His southern Italian background is what probably led him to tell a riveting tale of music on the streets of Naples. With the help of journalist Federico Vaccalabre, cinematographer Marco Pontecorvo, and editor Simona Paggi, Turturro has let the music of the city come alive, directly through the people who inhabit its walls and streets. Thanks to colourful imagery, passionate ballads, and fervent performances from a talented cast, Turturro succeeds in turning his documentary into a vibrant visual fresco depicting Naples, multilayered character, but most importantly, in confirming he can be considered an accomplished writer and director. v For more info: www.passionefilm.com

Viareggio Carnival: A rts

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HERO IS PROUDTO An Italian tradition rooted in civil protest GIVE BACK THROUGH Italians don’t like taxes, but then, who does? The recent upheaval and SICK KIDS public demonstrations against the Monti government’s attempt to 1-CENT introduce new levies just confirm it. However, back in the XIX century, taking it to the streets was not a safe way to express dissent. In 1873, in PLEDGE Viareggio, a coastal town in northern Tuscany, a group of wealthy

By Anna Foschi Ciampolini

middle-class men decided to organize a parade of floats adorned with flowers, but many local citizens who attended the parade, tired of the ever increasing taxation imposed on them, decided to put on masks as a sign of protest and refusal and to protect their identity from the often brutal police repression. y 1883, the annual parade had become a very popular and spectacular event, with competitions and prizes to the best floats. Today, the Viareggio Carnival is one of the most renowned Carnival celebrations in both Italy and Europe, thanks to the unrivalled large size and the creativity and artistry of its paper-pulp floats and masks depicting caricatures of popular people such as politicians, actors and sport heroes.

It takes place every year after Lent, between January and February, over a two-kilometre seawall track called La Passeggiata; moreover, a range of collateral events linked to the Carnival brightens up the town for an entire month. The floats and masked groups, dancing and prancing to the tunes of music bands coming from all around the world, the lively majorettes and cheerleaders led by Burlamacco, the Carnival mascot, repeat their walk five times in one month for more than two hours in front of an enormous crowd of Carnival fans coming from all over Italy and Europe. The Carnival showcases the town’s districts: each quarter in Viareggio has its own celebration and its own brand of comicality in their chosen cart themes. Local people rehearse for months in preparation for the series of events.

The allegoric carts and masks are often the work of renowned artists, starting with the clownish character of Burlamacco itself, created in 1931 by painter Umberto Bonetti as a concentrate of some of the most popular Italian masks of the Commedia dell’Arte. It has a patchwork suit reminiscent of Arlecchino, a large pompon borrowed from Pierrot, its hat is similar to the Roman mask Rugantino’s and the cloak comes from Dr. Balanzone, the Bolognese mask. In the course of the years, artists like Lorenzo Viani, Sergio Staino, Nobel Prize Dario Fo and famous cartoonist Jean-Michel Folon designed or contributed the creation of the floats, whose biting satire mercilessly ridicule the powerful and the rich and famous.

Since Roman times, satire, ridicule and laughter at the expense of emperors, governments and dictators has been one of the manifestations of dissent that Italians love the most. It is not, especially in the case of the Viareggio Carnival, a subtle, tongue in cheek type of humour. Rather it is a blatant, irreverent, borderline vulgar lampooning with an irresistible comic energy, a liberating collective empowerment against the slings and arrows that ordinary citizens feel are being aimed at them by the powers that be: the rising price of gas, the newly re-introduced property tax on the primary residence and all the other indignities that Italians attribute to the government. If you can’t fight ‘em, at least you can laugh at ‘em.

In the past, the Genoese seamen could choose between two types of work contract before boarding the ship, that is, to take a higher pay but with no right of “mugugno” (complaints) or a lower pay with freedom of “mugugno”. Even among the thrifty Genoese, the latter was the preferred choice. As for the Tuscans, they are – among the Italians – the only ones who could put together a show like this Carnival. The Maledetti Toscani who take pride in their dry wit and their contempt of the powerful: “Dal modo di guardare dei toscani, si direbbe che non sono mai testimoni soltanto: ma giudici. Ti guardano non per guardarti, come fanno gli altri italiani, ma per giudicarti: e quanto pesi, quanto costi, e che vali, e che pensi, e che vuoi.” like Malaparte wrote. My Tuscan countrymen who “...san coglierne il ridicolo, e sanno riderne, di quel risolino toscano magro e verde, che i toscani si rigirano fra i denti come un fuscello.” v

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Teodoro Dragonieri:

& Cu l tu re

Alessio Galletti

Una volta l’anno è lecito impazzire!

“Semel in anno licet insanire, una volta l’anno è lecito impazzire”.

O uscire da se stessi, se si vuole una traduzione che renda meglio merito al vero significato della frase latina. E quale modo migliore di farlo che indossare un volto che al tempo stesso ci protegge e ci aiuta a esprimerci. È così che Teodoro Dragonieri spiega il Carnevale, dal latino carnem levare, in cui ci si prepara alle rinunce della Quaresima prima della Pasqua, lasciandosi andare. na tradizione antica che in Italia dura da secoli, codificata a Venezia nel corso del Settecento, strappando le maschere che ne sono diventate il simbolo dai volti dei protagonisti della Commedia dell’arte che fin dalla fine del Cinquecento si esibivano “all’improvviso”, senza copione e senza limiti, talvolta considerati malfattori, in giro per tutta Italia.

Di questa tradizione Dragonieri è fedele erede e molto di più. Non solo creatore di maschere, ma anche studioso, insegnante e ancora attore secondo quella tradizione del recitare all’improvviso inventata in Italia secoli fa, quando parla del Carnevale non può non rivendicarne l’origine italiana. “Vedevo tanti libri che parlavano di Harlequin nella tradizione del mimo inglese, ma non di Arlecchino e della tradizione italiana nella quale era nato, e ho deciso di far sì che la gente sapesse”, dice riferendosi ai suoi molteplici sforzi in tanti campi diversi. Una tradizione che si è poi allargata in tutta Europa e da lì anche al Sudamerica, ma che ha origini italiane inconfutabili, spiega. Ad esempio la maschera del Dottore, scaturita da quella Bologna dove è nata la prima università d’Europa, e poi esportata in tutto il mondo e in mille varianti fino in Trinidad, con il caratteristico naso protuberante, quasi un becco, ispirato alle maschere che usavano i veri medici secoli fa. E lo stesso vale per tante altre maschere che sono diventate emblema delle città italiane lungo la penisola, dal napoletano Pulcinella al veneziano Pantalone. “Arlecchino, che prima ancora di chiamarsi così si chiamava Zanni, viene da Bergamo e il suo nome e l’abbreviazione nell’accento della zona di Vanni, da Giovanni”. Così si chiamavano tanti che lasciavano le loro campagne e si trasferivano nella grande Venezia in cerca di un’occasione – “Come hanno fatto gli italiani che sono venuti qui”, nota - diventati poi il modello del servitore sempre pronto a battere in furbizia il proprio padrone.

Se le maschere del Carnevale sono legate a doppio filo alla tradizione italiana, è anche vero che sono parte di una ritualità comune a culture ed epoche per il resto

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diversissime tra di loro, spiega Dragonieri, che sul tema è stato anche curatore di una Mostra – Carnival: The Spirit and The Soul - che ha messo in evidenza queste radici comuni. “Il vero senso della maschera è diventare l’altro, entrare in un altro mondo – spiega – e per i primi uomini questo voleva dire immedesimarsi negli animali che cercavano di uccidere, diventare come loro per poterli cacciare”. E nel loro caso un errore era molto pericoloso, perché spesso significava morte, aggiunge.

Il concetto di diventare altro alla maschera si è poi sposato con la tradizione carnevalesca nel momento in cui questa è diventata al tempo stesso un modo per far scomparire la propria identità e fare emergere in modo ancora più forte la propria personalità e le proprie idee, spesso facendosi gioco del potere, oppure solo per gioco, per il piacere di essere quello che non si è. Usando le parole di Dragonieri, “l’unica opportunità per una persona di fare tutto quello che voleva”. E come esempio porta una vecchia foto della madre e della zia, che per un carnevale si erano trasformate in una coppia, con la prima vestita da uomo con tanto di baffi. “Era la guerra e non c’era spazio per costumi sfarzosi, ma il senso della maschera, quello era intatto”, dice.

All’attore e creatore di maschere viene allora da chieder come si riconosce una buona maschera. “Una vera maschera deve essere semplice”, spiega, perché un vero attore deve poterla usare per esprimere emozioni diverse. “Chi sa veramente usare la maschera – dice - sa far sì che inclinando la testa, spostandola in modo che la luce si rifletta in modo diverso, l’emozione della maschera possa cambiare”. E l’esperto lascia posto all’attore, che l’estate scorsa si è affermato anche al Fringe Festival con la sua compagnia Zanni Arte. “Questa è la mia maschera – dice facendo sparire il suo sorriso gioviale per uno appena accennato – e a seconda di come muovo la mia testa e gioco con la luce, esprimo emozioni diverse”, dice alternando gioia, dolore e preoccupazione senza muovere un muscolo. v

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IlinCarnevale Italia tra storia e sovversione

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Serena Battista

“La vita è teatro. Tutti in maschera!”: è questo lo slogan scelto per il carnevale di Venezia del 2012, un’edizione che si caratterizzerà per la forte presenza di spettacoli, concerti e altri vari eventi, all’interno dei teatri e nelle piazze. Una delle tante novità di quest’anno sarà l’allestimento in Piazza San Marco del Gran Teatro, una grandiosa struttura che riprodurrà le machine teatrali del passato e farà da sfondo alle più importanti manifestazioni previste. Lo slogan Putignano “la vita è teatro…” sottolinea il legame fra teatro e Carnevale che già all’epoca della Serenissima, iniziava con la fine della stagione teatrale.

Erano rappresentazioni che si tenevano nelle piazze.Ci si recava vestiti in maschera e con animo faceto e libertino, in un’atmosfera di trasgressione, di rovesciamento di ruoli. È a Venezia che dalla commedia dell’arte si passò al teatro di realistico e comico di Carlo Goldoni ed è qui che il Carnevale stimolò la fantasia degli autori che mettevano in scena le commedie. anti sono i legami tra Carnevale e teatro. Basta pensare alle radici della festa, rintracciate nelle “dionisiache”, feste pagane dell’antica Grecia durante le quali gli autori di teatro venivano chiamati a gareggiare in agoni tragici. Alla base del carnevale in ogni paese c’è, come a teatro, una necessità di purificazione per accogliere il periodo pasquale, il ritorno della primavera e liberarsi attraverso l’ironia di tutte le “miserie” dell’anno.

Vi è continuità tra le antiche ritualità pagane e l’arte del mascheramento odierno.

Entrambi manifestano l’intenzione di uscire dalla propria individualità ed entrare in contatto con lo “spirito” della maschera che si cerca di emulare allo scopo di parodizzarla, ridimensionarne il potere maligno che rappresenta, come avviene sui carri allegorici.Questo è lo scopo della Satira. E sono tanti gli “spettacoli” ufficializzati a simboli dei vari Carnevali sparsi sul territorio italiano. A Venezia c’è il volo funambolesco dell’angelo che percorre, sospeso in aria e appeso a una corda, il pezzo di cielo dal campanile di San Marco alla loggia di Palazzo Ducale; ci sono le sfilate delle

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Venice

All about freshness

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Venice

maschere più belle e la Vogata del Silenzio, processione di gondole sul Canal Grande che si tiene a mezzanotte di martedì grasso, e che si celebra in silenzio e nell’oscurità a segnare la fine della festa.

A Putignano (Ba) c’è la Festa dell’Orso il 2 febbraio, giorno in cui una compagnia teatrale cittadina mette in scena una credenza popolare che attribuiva all’orso facoltà divinatorie. In mezzo alle strade della città si aggira un uomo vestito da orso che dà risposte sul clima della restante parte dell’inverno. C’è poi, sempre a Putignano, la Cerimonia dell’Estrema Unzione, che si tiene di martedì grasso, divertente corteo di maschere clericali che si aggira per la città recitando una ironica biografia in dialetto del Carnevale che sta per morire.

Ogni paese ha i suoi riti, ma tutti i carnevali hanno quale comune denominatore la presenza di maschere, carri e spettacoli irriverenti e allegorici. Il Carnevale va visto anche come forma di “riscatto” spensierato e goliardico dalla standardizzazione dei costumi, e dall’ acquisizione di feste straniere come Halloween, di derivazione celtica, prepotentemente affermatasi negli ultimi anni nelle aree mediterranee.

Il Carnevale appartiene ai ricordi di infanzia di tutti, legandosi alla storia e a remote tradizioni indigene. I riti carnevaleschi sono derivati,come già accennato, alle dionisiache greche e ai saturnali romani per il carattere di occasione giocosa, sfrenata, e per la componente “sovversiva” di rovesciamento degli ordini sociali, per la carica satirica dei festeggiamenti, per il moto di libertà da cui ha origine. L’etimologia (probabilmente dal latino “carnem”- “levare”, cioè “eliminare la carne”, nel periodo della quaresima) collega il Carnevale alla tradizione cristiana. In tal modo il Carnevale risulta una festa le cui caratteristiche derivano dalla stratificazione di apporti culturali e folcloristici sia pagane che cristiane. Il Carnevale è una ricorrenza annuale durante la quale ci si prende dimeno sull serio, un’occasione per far baldoria a portata di memoria storica. v

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54

Ad v i c e

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Ad v e r t o r i a l

Dealing with personal injury?

Rizzotto Law Firm puts your mind at ease and taking care of a home. I came across Joseph Rizzotto of Rizzotto Law Firm shortly after this realization. Calling him was the best thing I could ever have done for myself. I met with him and went over all of the details of the accident and what the doctors estimated my recovery time would be. By week’s end, he made sure I had monthly income replacement and home care at my disposal. Little did I know that a few years later I would need a total hip replacement. I had that surgery knowing that all I would have to concern myself with was getting well. I knew Mr. Rizzotto would take care of things, and he most certainly did.

Mr. Rizzotto kept close contact with me weekly and was always available to answer my phone calls and make sure all of my needs were being met. If anything went awry he would remedy it efficiently and swiftly. He understood my frustrations and stress.

I was off work for four years and began driving after three. He was right with me until I was ready to commence work once again.

Joseph J. Rizzotto B.A.(Hons), M.A., LL.B., LL.M. has many years of experience dealing with insurance companies and claims.

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The paperwork was overwhelming and I was in no condition to fill things out accurately. Unfortunately, having an accident does not eliminate paying bills

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In the summer of 2011, I had another car accident where someone slammed into me from behind while I was at a complete stop. The young fellow who hit me was not hurt, however, he was charged. As for myself, I immediately had back and neck pain. The next day I called Mr. Rizzotto’s office knowing full well that he would make all the legalities fall into place as well as put to rest any stresses I would encounter. Once again he took care of my needs, making all necessary calls and filling out the abundance of paperwork. I did not work until the following Fall due to ongoing back and headache pain. Mr. Rizzotto is currently still assisting me. He has a knowledgeable and compassionate staff working for him and they are also available to answer any of my concerns. After all of these years nothing has changed with him. He still offers the same availabilities and is always there to take my calls. I am still in physiotherapy and put my trust in Mr. Rizzotto.

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Breastfeeding Ad v i c e

55

Made Easy

By Romina Perrotti

It is the biggest moment of your life. Finally, after nine months of experiencing shared feelings of happiness, anticipation and playing catch-up from running around to various doctor appointments, you have finally received your reward. A beautiful newborn baby! Nourishing your newborn may seem as an intuitive process, since it is ‘natural’, however, this procedure should be understood as a learning experience for all new mothers. Breastfeeding can be challenging at first and requires a lot of dedication, time, and most of all, patience! The benefits of breastfeeding for both mother and child are great. Babies receive essential nutrients from breast milk that no other formula can duplicate protecting them from various diseases through the transfer of protective properties that prevent colic, allergies and even tooth decay.

Mothers who breastfeed also lose the excess weight put on through pregnancy. Here are some tips that will be your foundation into becoming a pro breast-feeder and will abolish any fear you may have.

1. The latch: By far the most important ‘make it or break it’ factor which determines the fate of breastfeeding. When the latch is not properly anchored both the mother and baby feel discomfort. The nipple and areola should be correctly positioned in the infant’s mouth and oriented behind the child’s hard palate (roof of the mouth).

If the nipple does not bypass the hard palate, friction and pressure will ensue and breastfeeding can be painful for the mother causing raw nipples and skin damage.

Nipple butter is available to treat these abrasions and return you to optimal function. Behind the hard palate is an area called the comfort zone which is the beginning of the soft palate. We can feel this area ourselves by sweeping our tongue along the roof of our mouths in a front to back fashion. The area turns from rough to smooth and it is this glossy area where the nipple and areola should be placed as the sucking motions begin. There is no pain associated when breastfeeding is properly done.

2. Get help early! A lactation consultant will be like your coach in attaining a perfect breastfeeding experience. Various breast feeding clinics are available in Toronto, as well as instituted in major hospitals. With the consultant’s help, breastfeeding will be second nature to you!

3. Burp your baby! After every nursing session, make sure to burp your baby.

Gently pat your baby’s back for longer than 30 seconds. This stimulates your baby to burp and does not allow gas to form and prevents the child from spitting up.

4. Change breastfeeding positions: Don’t always lactate with the cross cradle hold, but switch to sideline and football holds too. This stimulates other areas of the breast to release milk and prevents soreness.

5. Use a breast pump! At the beginning, pregnant women have a lot of milk, it is useful to store and freeze some breast milk, in the event babies have different feeding durations throughout the day. Also, women who are prone to soreness will find this useful as it gives their breasts a chance to recover and repair.

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Ba bies

Joseph Rocco Caravaggio April 27, 2011 Nancy Reffosco & Marco Caravaggio

Alessio Guido August 3, 2010 Monica & Danny Guido

Julian Enzo Thomas Traves

Michele Gianpiero Tauriello

March 14, 2011 Stefania Fagnani & David Traves

April 25, 2011 Anita Moretti-Tauriello & Tommaso Tauriello

Domenic Peter Mondano January 7, 2011 Charlene & Franco Mondano

Luca Alessio Muccillo October 17, 2011 Roberta Marchese-Muccillo & Francesco Muccillo

Cristian Anagnos September 4, 2011 Tanya & Peter Anagnos

Emilia Izzo October 19, 2011 Luisa & Pat Izzo

Robert Andrew Dawson August 1, 2011 Nina Sampogna & Jonathan Dawson

Alessia Maria Dominelli August 26, 2011 Sonia & Anthony Dominelli

Isabella Dalelio March 27, 2011 Stefania & Fabio Dalelio

Sierra Skye Serratore April 30, 2011 Tina Izzo & Peter Serratore

Fiona Gabriella Alfano November 22, 2011 Gina & Rico Alfano

Massimiliano Lio May 31, 2011 Giuseppina & Luigi Lio

Matteo Antonino Franco August 3, 2011 Diane Montalbano & Felice Franco

Sadie Safora Gagliardi February 25, 2011 Rehanna Ayube & Jack Gagliardi

Bentley Christopher Paluzzi

Alexander Gabriel Sousa August 2, 2011 Deanne Maiatico & Rui Sousa

December 27, 2011 Christine & Jean-Paul Paluzzi

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Ba bies

Mariana Becevello February 3, 2011 Ada & Danny Becevello

Emma & Maya Dominelli April 21, 2011 Andria & Vittorio Dominelli

Abigayle Ciavarella March 9, 2011 Sandy & Paolo Ciavarella

Julian Bartucci November 18, 2011 Tanya & Carmine Bartucci

Sofia Scicchitano February 10, 2011 Paola & Riccardo Scicchitano

Brianna La Rocca December 21, 2011 Karla Avelar & Mike La Rocca

Juliana Donna Lancione Webb

Adriano Berlingeri May 20, 2011 Grace & Alessandro Berlingeri

Veronica Olivia Alvarez August 31, 2011 Cassandra & Homero Alvarez

Michelangelo Priolo April 14, 2011 Josie & Rocco Priolo

April 13, 2011 Sonia Lancione Webb & Blake Webb

Chanel Santogrosso November 22, 2010 Andrea & Serge Santogrosso

Violet Grace Christine Ventrella March 26, 2011 Giulia & Michael Ventrella

Patrick Peter Lospinuso January 11, 2011 Lynn Hickey Lospinuso & Paul Lospinuso

Sabastian Cerullo February 15, 2011 Sonia & Dante Cerullo

Maya Nunes July 13, 2011 Nadia Spiridigliozzi & Manuel Nunes

Matteo Martini May 16, 2011 Marie-Claire Verdone & Jonathan Martini

Michael Giacomo Forlini May 6, 2011 Talia Ciampini & Franco Forlini

Sofia Sama March 23, 2011 Veronica Gallo & Charles Sama

Raffaele Palmieri October 18, 2011 Stephanie Germano & Leandro Palmieri

Emma Joanna Senerchia September 1, 2011 Giovanna Vaccaro & Johnny Senerchia

Jasmine Belhajja August 16, 2011 Miriam Senerchia & Hicham Belhajja

Alessia Spacone June 30, 2011 Marie Josee & Patrizio Spacone

Emilia Andreoli July 4, 2011 Maria Caruana & Michael Andreoli

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Ba bies

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December 17, 2011 Lidia Giubilaro & Nick Fusco

Emma Rose Racanelli August 16, 2011 Stephanie Passucci & Gianni Racanelli

Matteo Carnevale October 2, 2011 Elisa Viola & Francesco Carnevale

Adamo Campione February 4, 2011 Catherine Campanile & Tony Campione

Valentino Salvatore Alfonso Aliberti August 15, 2011 Heidy Aliberti & Patrizio Aliberti

Matteo Antonino Franco August 3, 2011 Diane Montalbano & Felice Franco

Chiara Colombo June 19, 2011 Sandra Martello & Alessandro Colombo

Giulia Palermo August 10, 2011 Sandra Turchetta & Paolo Palermo

Lorenzo Domenic Caruso Galli December 22, 2010 Connie Caruso & Dino Galli

Luca Vincenzo Fiengo April 9, 2011 Maria Uccello & Pasquale Fiengo

Julian John Arcaro January 9, 2011 Maria Santino & Robert Arcaro

Sofia Laurana Carmela Cigana

Mia Antonina D’Angelo August 31, 2011 Vanessa Porrello & George D’Angelo

Matteo Notarangelo October 21, 2011 Pamela Nocella & Robert Notarangelo

Eva Adriana Tamburrino September 7, 2011 Claudia Polifroni & Claudio Tamburrino

Alessandro Sacco November 21, 2011 Reem Elazab & Patrick Sacco

Serena Maria Rossi May 3, 2011 Josie Santillo & Robert Rossi

Luca Fusco

September 2, 2011 Laura Battista & Walter Cigana

Arianna Caterina July 9, 2011 Maria Calandrino & Eric Brosseau

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59

Sandra Morellato: “I run to save lives”

By Stefan Morrone

I run to save lives,” says Sandra Morellato as she sips a cup of tea and leans back on her sofa. It is a simple statement, but one that captures her spirit and mission perfectly. As a runner for Team In Training, a charity sports training program, Sandra has participated in various athletic events to promote awareness and raise funds for blood cancers. Over the past two years, she has run three marathons and is training for the Lava Man Olympic Triathlon that will be held April 1 in Hawaii. Her desire to help those suffering from cancer keeps her focused and determined during her long and exhausting runs. andra’s group, Team in Training, is a branch of the Leukemia and Lymphoma Society of Canada (LLSC). It is an organization consisting of athletes who participate in the world’s major marathons and endurance events in order to raise money for blood cancer research, patient care and support. Team In Training (TNT) was founded in 1988, by Bruce Cleland of Rye, NY to raise funds and run the New York Marathon in honour of his daughter, Georgia, who survived leukemia. Sandra began her experiences with cancer long before being involved with TNT. Twenty-one years ago, her father died from cancer, leaving Sandra extremely distraught. In 2006, Sandra herself was diagnosed with a brain cyst and was forced to undergo surgery. Although not cancerous, “it allowed me to take grips on my life, and realize that I am lucky,” she says. The gruelling operation and successive convalescence left her believing she would never be able to push her body to its limits again, doing the things she loved best.

Her opportunity to reclaim her athletic form came when she received a letter from a friend about TNT. Her desire to celebrate her newfound appreciation of life and to accomplish a remarkable feat formed the basis for Sandra’s first 42.2 kilometre marathon run in May of 2010 in Vancouver. She ran the marathon with heartfelt determination, one kilometre at a time in celebration of every year of her life, all the while holding the memory of her father, her hero, in her heart. Shortly

S

after, basking in the glory of completing her first marathon, Morellato received the news that one of her son’s classmates had been diagnosed with leukemia. “I was shocked and saddened. I decided then and there that I had to help these kids,” she said. “It brought a new reality to what I was doing and why I was doing it.” As a result, she signed up for two more marathons, this time with her husband, George Geracimo. For the second marathon, they ran for three young children afflicted by blood disease: Konstantino, Mathieu, and George. Together, George and Sarah raised over $60,000 for blood cancer research with the LLSC. Since becoming involved with TNT, Morellato has experienced immense changes in her lifestyle. She trains every weekend with her husband, even in the dead of winter, braving the fierce winds and biting cold. “I focus and tell myself that I am able, I can! There are people who don’t have a choice [when it comes to dealing with cancer],” she said. Morellato juggles the duties of being a parent, an athlete, a worker and a daughter quite efficiently. Through her fundraising activities, she hopes to set a good example for her children (both of which full heartedly support their parents activities) and live a healthy lifestyle. At the end of the day, for every finish line she crosses, she hopes to bring medical researchers and patients one step closer to crossing the finish line in the fight against cancer.v If you would like to contribute to Sandra’s fundraising, please make a donation to the LLSC at http://tinyurl.com/sandra-TRi-2-kick-cancer.

For information on Team in Training, contact the Ontario bureau at 416.585.2873

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Events

Italian Theatre at the University of Toronto Mississauga

The Families of the Department of Language Studies and the Maschere Duemondi request your attendance at a side-splitting, Italian-Canadian union in:

Io non mi marito per procura (in Italiese - with subtitles) For Charlie Mangiapani, life in Canada couldn’t be better. The 29 year old lives at home with an overbearing mother who STILL makes his lunch and a father who doesn’t quite give him the freedom he seeks. Throw in a buona jobba and it’s as if Charlie were given a lifelong prescription for happiness. Unfortunately, for Charlie, the side-effects of being single, nearly 30, and in an intrusive household are more than he had bargained for. With one phone call, Charlie’s dreams of marrying a naisa Canadian gherla are tossed away like an old sanguiccio as he is set to be the next Mangiapani to walk into an arranged marriage to a girl from the old country.

What happens when these families and their worlds collide? A comedy of love, life, and linguistics in a courtship that marries Tony and Tina’s wedding with divorce: Italian style...with Sicilian-Canadian zest.

Cast of 2012 play : Io non mi marito per procura.

Back row left to right: Elisa Sturino, Helena Alcamo, Krista Anania Front row left to right: Teresa Lobalsamo (lecturer) , Elessia Dell’ Unto, Sylvia Grande, Andrea Canonico, Jenna Spagnuolo, Luigi Giangrande, Kasia Zuraw, Carla Romeo, Stew Arevalo, Matthew Lima, Jeannine Debattista ( co-lecturer).

This year’s play marks the 25th anniversary of the Maschere Duemondi performances at the University of Toronto Mississauga, where Italian culture has been brought to the stage with much support from students and professors alike.

The award winning Italian course, at first undertaken on an extracurricular basis, enjoyed great success from the start. Its popularity prompted professors Guido Pugliese and Salvatore Bancheri to consider theatrical activity from a didactic perspective. They reached the conclusion that comedyperformance was an effective tool for teaching language, dramatic text, and culture. In 1992, those involved in the theatre group took on the name of Maschere Duemondi (Two-World Players), a name indicative of the dualities that were being joined: Canadian and Italian, University and community, entertainment and learning.

There are three dimensions to the theatre courses: literary, linguistic, and performative. As products of the imagination, the plays are analyzed as literary artifacts, operating according to the premise that a play is fully actualized only when performed. Since they communicate their message almost exclusively through dialogue, the plays are in turn used as vehicles for generating communication among the students in a like manner. From 1986 to 2009, professors Pugliese and Bancheri directed the shows; since 2010, Teresa Lobalsamo has directed the production together with Jeannine Debattista. For twenty-five years, more than twenty-seven plays have been performed, including works from Goldoni, Scarpetta, Pirandello, and both De Filippo brothers as well as comedies, like this year’s performance that highlights moments of the Italian immigrant’s experience in Canada.We hope you can join us this year! v

5 shows - February 23, 25 & 26, March 3 & 4 at CC1080, CCIT BUILDING R.S.V.P at www.utm.utoronto.ca/italian-play or contact Joanna at (905) 569-5682

Events

Panoram Italia newlywed contest winners

Angela Loconte & Nicole Bursey of Air Transat

Congratulations to Angela Loconte of Toronto for winning our ‘Trip to Tuscany’ grand prize on January 6, 2012. Angela and a guest will be wined and dined throughout the majestic Italian region, with stops including Florence, Siena, San Gimignano, the hills of Chianti, Montepulciano, Pienza and Montalcino. Have fun!

If you think of the many artistic treasures Italy has given the world, astounding centuries-old architecture undoubtedly comes to mind. But with the exhibition entitled “Italy Now,” the Italian Cultural Institute is showing that Italian architecture is not merely a marvel of the ancient past. “Italy Now” will highlight architectural developments from 2000-2010 with a focus on leading architects of this period such as Renzo Piano, Massimiliano Fuksas, Gae Aulenti, Vittorio Gregotti, Paolo Portoghesi, and Franco Purinias as well as the up and coming younger generation of architects.

Guests will be treated to the best of Italy’s modern architecture through an array of illustrated panels, a video as well as a bilingual catalogue. Historian Mario Pisani (Università di Napoli 2) is responsible for curating the event, which will kick off with opening remarks by Consul General of Italy Gianni Bardini. This free exhibition will be held March 8, 2012 at the Italian Cultural Institute in Toronto, 496 Huron St. v (Rita Simonetta)

For further information call 416-921-3802, ext. 226 or visit www.iictoronto.esteri.it

175 King St. Ter a Co a ON T. 905.873.2223 F. 905.873.6270 www.co a.ca

The Perfect Setting for Today, for a Night to Remember, for Family Gatherings, for Romance

Photo by: Danilo Ursini

Newlyweds Nicole Petrilli & Matt Figliola submitted their wedding picture for publication in our December/January issue and won a $1,500 gift certificate courtesy of Europa Jewellers in Woodbridge. Auguri!

Italy Now

Panoram Italia’s ‘Trip to Tuscany’ grand prize winner

Photo by: Gregory Varano

Anthony Gennaro of Europa Jewelers with Nicole Petrilli & Matt Figliola

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Events

Italian Canadians as Enemy Aliens: Memories of World War II Project

Columbus Centre’s national project, funded by the Community Historical Recognition Program (CHRP), commemorates the internment of Italian Canadians during the Second World War on March 31, 2012, by launching a book and website pertaining to this project.

The engaging educational website, dedicated to this little-known event in Canadian history, will be accessible to all. This dual site will feature an online exhibit and a comprehensive archival database, showcasing a national collection of video interviews, photographs, documents, letters and objects.

A co-publication (with the Association of Italian Canadian Writers) will also be available free of charge to the general public and will include academic essays on the subject matter.

The permanent exhibit for this project, housed at Columbus Centre, will open in May 2012. v For more information on the project or to be added to the mailing list, email Louanne Aspillaga at Laspillaga@villacharities.com

Dance for the Cure While the cold month of February is commonly associated with the winter blahs, the annual Dance for the Cure to be held on February 25 is sure to melt away any of those gloomy feelings.

This annual event is the largest single fundraiser for lupus research in Canada, and the 2012 edition promises to once again wow guests with music, dance and entertainment. While last year’s successful “Viva Italia” event raised more than $110,000 and celebrated all things Italian, the 17th annual edition salutes the vibrant colours and rhythms of Barcelona, Spain, with “Hola Barcelona.” The event, which will be held at the Terrace Banquet Centre, will raise money for a cure to lupus, a chronic autoimmune disease that attacks the body’s tissue and organs. The previous editions have helped raise more than $1.2 million, and the funds have been divided between Lupus Ontario, the AARC Foundation and a fellowship with the Pediatric Lupus Clinic at SickKids Hospital.

Although the fundraiser has already made a significant impact, Tiziana Tolfo, the chair of the event, is determined to have an even greater effect. “I truly imagine that we’ll find a cure for lupus within my lifetime,” she said. v (Rita Simonetta)