T Magazine No. 12

ISSUE Nº12

TRENTINO ALTO ADIGE

AN ALL-SUSTAINABLE ISSUE

CARE’S THE ETHICAL CHEF DAYS A FOUR-DAY FOOD “FESTIVAL” WHERE SUSTAINABILITY IS KING Artisans of Trentino Alto Adige, sustainable by default!

Featuring for the first time ever Canadian Artisans USC Seeds Canada Everything begins with a seed

CUCINA ALTOATESINA Giovanna Alonzi on Maso Runch Max Stefanelli on wine

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WAKE UP WITH AN I TA L I A N

ISSUE 12

T MAGAZINE

PUBLISHER

Elena Di Maria EDITOR-IN-CHIEF

Robby Vrenozi PHOTOGRAPHY

Stephanie Palmer (Toronto)

LETTER FROM THE PUBLISHER

GUEST PHOTOGRAPHY

Federico Guida & Care's (Italy) COPY EDITOR

David Morin DESIGN

Small MANY THANKS TO

Karina Watsone Jane & Elodie (USC) Alina Deutch Diane Partenio Giuseppe Pastorelli Norbert Niederkofler Care's INQUIRIES & ADVERTISING

Robby Vrenozi robby@terroni.com COVER PHOTO BY

Care's, Trehs T MAGAZINE HEADQUATERS

510 Front Street West Suite 300, M5V 1B8 INSTAGRAM

@TerroniMagazine @TerroniTO @TerroniLA @SudForno

Every issue typically begins with a physical trip to the featured region in Italy, which consistently turns into an inspiring, educational and enriching personal journey.

The choice of Trentino Alto Adige came about with the Consul General of Italy, Giuseppe Pastorelli, who introduced me to the region’s 3-Michelin Star Chef Norbert Niederkofler and his organization, Care’s. Originally founded to promote sustainability in fine dining, today Care’s has expanded to many other areas. I took part in Care’s The Ethical Chefs Days a 4-day event in South Tyrol.

This experience greatly inspired me to look in depth at sustainability—understanding its beauty, simplicity and absolute relevance in today’s world. I have always believed that small simple choices in our everyday lives can translate into a meaningful impact on our surroundings, seeing that further validated at Care's was priceless.

As it often occurs, once a concept has been outlined things automatically fall into place. I bumped into much of the content almost by chance and noticed that everyone we interviewed, in Italy or Canada, chose to work in symbiosis with nature instead of exploiting it. When Kate Sorbara invited me to a dinner in support of USC Canada, a 75-year-old organization that tirelessly works in making the world of agriculture more sustainable, beginning from the seed, I immediately wanted to write about them.

I am very excited to add Canadian craftsmanship to the Artisans section. This is something I have been aspiring to do for quite a while. And what better representation of true Canadian heritage than maple syrup? With this issue Sol Korngold tells us about his family’s maple syrup production in Prince Edward County.

During this journey I had the pleasure to meet, hear and talk to some greatly motivating people. Their stories inspired me to make a difference in my own life and within my company. In turn I hope that by bringing you their experiences I can inspire you to embrace and solidify the concept of sustainability.

Thank you, enjoy and take care,

FACEBOOK

Terroni Toronto & Los Angeles printed in Canada

Elena di Maria Director of Marketing & Communications, Terroni

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ISSUE 12

CONTRIBUTORS

Robby Vrenozi joined the Terroni family a little over two years ago.

She absolutely loves the crazy gang she works with daily, her job and most of all Elena.

Trentino Vacation Ideas, p 12 Care's, p 15

Stephanie Palmer is the GM of Terroni Adelaide & La Bettola di Terroni. “My passion for pasta is only eclipsed by my love of photography”. Follow Steph on Instagram @stephaniempalmer.

Terroni+Sustainability, p 34

Giovanna Alonzi “Food is my life and my life is food. Anyone who does not understand this is not worthy of pizza.”

Trentino Alto Adige Cuisine p 23

Francesco Laudini is originally from Sicily and he is a graduate of Gastronomic Sciences in Pollenzo, Italy. He worked for Slow Food International and brought his passion and knowledge for food to the Terroni family over 6 years ago. Today he is the GM for Terroni on Price Street. Francesco still has a piece of himself in Sicily with the ownership of his beautiful vineyard.

Grappa Marzadro, p 32

Anabella Alexander is the proud mama of two teenage boys and wife of a handsome Australian butcher. A former executive for Chum Television, she traded in her position for the more exciting life of a butcher’s wife. Alongside her husband Stephen, she operates three Cumbraes in the GTA, lives in Florida part-time and enjoys life to the fullest!

USC Canada, p 20

Laura Macdonald-Rumi is a manager and sommelier at Terroni Adelaide. She has a passion for writing and for wine. She received her BFA in creative and professional writing at the University of Victoria. She is also a certified Sommelier with the Court of Master Sommeliers.

Terroni+Sustainability, p 34

Sol Korngold was born in Montreal and currently lives in Toronto with his family. Previously an executive on Bay St., he decided just over a year ago to pursue a very different path and is now opening a boutique hotel in Prince Edward County.

Canadian Artisan, p 10

Max Stefanelli is director of operations for Terroni Los Angeles and wine director at all Terroni outposts.

Max began working for Terroni in 1999. When he isn’t tasting the bottled fruits of Italy, Max can be found playing ball hockey, zipping around on his Vespa, or cooking at home with his beautiful wife and their three gorgeous bambini.

Wines of Trentino, p 29

Jessie Allen is the correspondent on CTV's The Social and the brains behind the popular blog Foodie and the Beast. She used to be an assistant editor at Maclean's magazine, national columnist at Metro, and, most importantly, a dishwasher at Terroni.

Index, p 3

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Jessie Allen 13,607 Area in square kilometres of Trentino Alto Adige, which is bordered by Austria and Switzerland, and the two Italian regions of Lombardia and Veneto

28.5 Percentage of total vineyard area dedicated to growing Schiava and Lagrein, two native red varietals

3,343 m Height of Marmolada, the Dolomites' highest peak (see map)

1919 Year that Bolzano, the region’s capital, passed from Austria to Italy

346 m Maximum depth of Trentino Alto Adige’s Lake Garda, the largest lake in Italy

2017 Year that Bolzano was nominated as the 8 Number of DOC Italian city with the wine zones in the best quality of life region 69 30 Percentage of Number of population of Michelin-starred German speakers restaurants in in the province of the region South Tyrol

2 Number of provinces that make up the region 410 Length in km of the (Trentino and River Adige, Italy’s South Tyrol) second longest 18 Number of peaks in 300 the Dolomite moun- Number of sunny days per year in tain range, known as “the Italian Alps,” South Tyrol which fills the region 215 Number of hiking 70 trails in Trentino Percentage of land Alto Adige in the province of Trentino covered by mountains over 1,000 m high, 20% Over 2,000 metres

73 Percentage of population of Italian speakers in Bolzano

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28 Number of healers and herbalists tried and burned at the stake in the infamous “Val di Fiemme” witch trials 99 Area in acres dedicated to growing aromatic herbs indigenous to the region

16 That are located in its capital city, Bolzano

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I

5,300 Age in years of “Ötzi the ice man,” who is housed at the South Tyrol Museum of Archaeology in Bolzano

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A COLLALTO 3435

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R

S

V

I

Z

Z

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TERRONI INDEX

ORTLES 2859

BOLZANO/BOZEN

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A

MARMOLADA 3343

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I U

T

TRENTO

E

B

V

E

N

L

O

M

CARE ALTO 3462

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N E Z I A - V E L I L I A I U G

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R

D

R

LA PRESANELLA 3556

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Elena di Maria

ARTISANS OF TRENTINO ALTO ADIGE: SUSTAINABILITY AS HERITAGE

We are in the Alps, in the region of Trentino Alto Adige and more specifically in Alta Badia. Majestic white mountains, ancient trees, beautiful flowers, plants and herbs with their amazing colors and perfumes, the delightful traditional Masos (local farm houses) are the backdrop to this incredible land. It seems to me that people here have always lived by making use of all things this generous mother earth has to offer. We tried herbal teas with many medicinal properties, unique mountain seasonal vegetables that can be pickled and eaten all year long, essential oils that bliss your senses and help your emotions, and potions made from flowers with the purpose to help you find balance. We also learned how the wool gathered from the large local sheep population is turned into felt to make traditional Tyrolese clothing, helping to keep warm in the very cold winters. Another example of such brilliance we learned about is the use of “The Cirmolo�, a pine tree that grows only in this part of the world. This evergreen wood not only holds exceptional relaxing properties beneficial to the mind, soul and body but also works as an antiseptic, antibacterial ointment and as an excellent bug repellent. The cirmolo tree is transformed into pieces of furniture, objects, floors and sometimes

even homes, thus giving those who use it a lifetime of good energy and calming aroma. These are just a few examples of the affinity between the people of the Alps with their land. Our road trip starts on a sunny January morning. Starting from Corvara di Badia, the adventure begins. We drive through the snowy Alps, crossing slopes populated with happy skiers, weaving through small villages, passing quaint little churches and catching sight of beautiful elderly signoras coming out of mass. The cafes and guesthouses are overflowing with tourists.

While driving through these beautiful towns we make the most of our time and interview Eleonora, from Italian Stories. Being artigianato her own personal passion, she founded a very unique company that promotes a new kind of tourism, il turismo artigianale.

Travellers are given the opportunity to experience Italian excellence first hand by visiting the laboratories of specialized artisans with the option of taking part in workshops and discovering the secrets of Made in Italy. Headquartered in Trento, Italian Stories promotes the craftsmanship of not only Trentino Alto Adige, but also most regions in Italy. (To experience turismo artigianale italianstories.it).

photos F. Guida + Italian Stories

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SILVADOR

Continuing on our journey we reach Valle Sarentino, and here we visit our first artisan. Jakob from Silvador greets us with a warm Italian welcome accompanied by a thick German accent. (I had underestimated that in this once Austrian owned territory, the German language is still prominent). A carpenter of 40 years, Jakob works exclusively with solid pieces of the local Cirmolo or Cembrio Pine tree. He explains that, following tradition, the wood gets exclusively cut on a waning moon and only in the months of November and December, when the wood is drier. The Cirmolo, although heavily used by the local artisans, is not in danger of becoming extinct. A local bird, which feeds on the Cirmolo pine nuts, buries them for the long winter months, allowing for new trees to sprout. Jakob points out how soft and smooth this wood is; it doesn’t splinter or crack, leaving the carpenter’s hands particularly soft. Silvador creates pieces of furniture and quaint home accessories, as well as interior design items. Their best seller, a decorative wooden box, is filled with Cirmolo’s shavings and a few drops of their essential oil to facilitate good sleep. Popular pillows are made following the exact same concept.

Breadboxes made for local restaurants resist mold, as this wood absorbs all the humidity out of the bread.

Silvador is a zero waste facility—every single piece of wood finds a purpose. Jakob does not use any nails and even his glues are made with only natural ingredients. I couldn’t leave without taking back one of these treasures. I love the Cirmolo box I brought back with me; I look forward to enjoying blissful sleep for years to come. silvador-shop.com. We leave Jakob and head towards Trehs to meet Stephen Gramm.

Trehs is a natural cosmetic company that, while keeping to its traditions, is innovative in its approach.

Pure essential oils are extracted from plants native to the region, following ancient methods of manufacturing and by using the most advanced technologies. The production methods reflect the organic relationship between the people and their land. This holds a great importance in this area.

Stephen warmly welcomes us with a delightful smile and quickly switches from German to Italian to communicate with us. He leads us into their exquisite showroom designed by local architects using exclusively local white wood. Stephen then explains in detail all the different phases of production, making sure to let us know how important it is to Trehs to produce everything according to old traditions, following the

Elena di Maria

TREHS

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photos F. Guida + Trehs

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highest standards of Made in Italy. The name itself carries a large cultural importance. The legend has it that Trehs was a herb fairy extremely well acquainted with the powers of these plants. During the witches’ nights, she picked branches from mountain pines and threw them onto the fire, its fragrance having an exhilarating effect, freeing the spirit and giving strength.

Trehs works with the following four plants: Pino Cembro, Pino Mugo, Grape Water and Hay. The oil extracted from these plants are used for the Trehs line of cosmetics such as shampoos, conditioners, body lotions, and hand creams, to mention a few.

Good sleep—Pino Cembro: the essential oil is extracted and with its calming effects, the oil slows down the heartbeat allowing the body to restore during sleep.

It also enhances mental balance and resilience.

Puryfing and exilarating—Pino Mugo: among the most employed medicinal plants used in ancient times in the Sarentino Valley, Pino Mugo has revitalizing effects and stimulates the body’s ability to regulate itself, to produce a sense of pure wellbeing. The plants are grown and harvested according to the principles of sustainability and the oil is produced following the highest standards.

AR TISANS OF TRENTINO

Calming and fragrant—Hay baths have a long lasting tradition in the meadows of South Tyrol. In the evenings the farmers would lie on the freshly mowed warm hay, helping to relieve fatigue and ease their pains. The ecologically certified mixture of alpine hay and herbs is harvested from unfertilized alpine meadows at an altitude between 1800 and 2400 m.

Moisturizing and firming—Grape water has been used as far back as the time of Christ. This noble liquid is rich in minerals that are present in the soil. This biological essence with its precious vital substances and nutrients is the basis for the high quality line of Trehs’ facial products. Trehs is available mainly in the European market, supplying products to Hotels, Spas and high-end cosmetic stores. A recent collaboration between Monocle Magazine and Trehs has made their products available in North America. The line Trehs for Monacle is available for purchase through monocle.com/shop/fragrances/trehs.

Elena di Maria

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EMBAWO

Norbert Ottl, founder of Embawo, learns the trade of carpentry at a young age. He very soon realizes that it is not for him. He then gives modeling a try. Despite his success, neither the life of a carpenter nor the one of a model gives him the happiness or satisfaction he is looking for. While on a modeling job, Norbert comes across a leather shoe sewn and attached to a wooden sole. He still carries a fascination with woodworking and, with the discovery of this shoe, he becomes inspired and starts giving way to his creativity.

This is how Embawo (wood in Nigerian) took form.

Today, it has become a very successful small business.

Wood is flexible and can be easily worked with leather to create very interesting accessories. When designing a purse, Norbert starts with a wood that strikes him because of its color and beautiful grain to give more character to the piece. Always favoring simple linear shapes, he begins by imagining his creation. He makes it to then take it apart and start over again—until he is completely satisfied with his work. The production only starts after he gets the final seal of approval from Caterina, his beautiful partner both in life and in business. While Norbert is the

creative mind behind Embawo, Caterina takes care of all operations.

Norbert carefully chooses all natural materials, which are mostly sourced in Italy. The leather comes from Milan and Vicenza, the canvas from Florence, the metal accessories from Varese or Milan, and the wood from Laces. The unique designer pieces are made with local wood such as oak, walnut, and olive. The only materials that come from outside of the borders are the more exotic woods like Zebrawood, Rosewood, Zebrano, Pallisandro and Indian Apple wood—all chosen for their stunning natural beauty. However, what is most important to Embawo when sourcing materials is a sustainable production.

Traditional manufacturing is equally important.

Each of their unique pieces is made by Norbert’s skillful hands—allowing him to stay true to his two main beliefs of craftsmanship and high quality. This is the driving force behind Norbert and Caterina’s successful business. All of these lines include a variety of accessories ranging from wallets, clutches, key chains, luggage, knapsacks and a selection of different sized purses. A fourth line is underway and set to launch soon. It will

photos F. Guida + Embawo

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feature products made entirely in leather with wooden accents. Embawo’s remarkable creations are one of a kind—an artisanal product that finds its challenge in the modern world where fashion and trends are globalized and generalized. With the goal of opening retail shops in several locations, the company recently started a collaboration with a distributor in Japan, but Embawo’s largest market is Germany. Germans are fascinated by the manual skills of the Italians and appreciate the brand’s originality combined with the highest quality. If you are in the north of Italy, Embawo definitely deserves a visit. Its retail space, adjacent to its lab, is stunning. For online shopping and personalized orders embawo.com

Embawo’s production is divided into three main lines:

CHIC—A line that sees the wood hand sewn onto the leather.

UNICA—Entirely made with wood and leather sides and interiors.

EASY—Embawo’s more affordable line, where the wood is applied onto the leather through the use of studs.

AR TISANS OF TRENTINO

Sol Korngold

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AR TISANS OF C ANADA

MAPLE SYRUP AT EDWIN COUNTY FARMS

For many years our beautiful family farm in Prince Edward County was simply a gathering place for family and friends with an ever-expanding organic garden.

Now, guided by the careful eye of Uncle John, we have about sixty head of Black Angus cows grazing on our organic fields, with a patchwork of hay and grain crops to support the operation. Over the years we’ve diversified and we now produce a small quantity of honey and about 350 litres of maple syrup.

As I write this article, John, Dave and Alex are back in the maple bush, tapping trees and boiling sap. In springtime, when the nights are still cold, water from the soil is absorbed into the maple tree. Then, during the day, the warmer temperature creates pressure that pushes the sap down the trunk of the tree. The weather is a key factor, the temperature needs to drop below freezing over night and then warm up during the day to generate the flow. Some years are better than others and this year the conditions were perfect.

Our maple syrup is produced traditionally in small batches with a wood burning evaporator. It takes about forty litres of sap to make one litre of maple syrup. The amount of wood and energy it takes to boil the sap down is a staggering thing when you really think about it. This is probably why many people refer to maple syrup as “liquid gold”. This labour intensive activity of tapping the trees in a quiet snowy sugar maple stand, haul-

ing the sap and building the fire, is as Canadian as the product itself. Perhaps the only real innovation between now and how it was done hundreds of years ago is how the sap is collected. Whereas in the past, buckets and taps would be placed on each tree (as many smaller producers still do), we now use an elaborate network of sap lines that lace the forest, drawing the sap to a centrally located bin. When these bins are full, they are picked up with the tractor and brought to the sap shed. A blazing wood burning fire is lit and tended throughout the day. The sap is cooked and watched carefully until that perfect moment when it reaches about 104° Celsius. The syrup is left to cool, double filtered and bottled one at a time. Each batch is unique, taking on the characteristics of the season, a slight smoke of the wood and an amber tone and thickness that changes slightly as the short season evolves.

There’s a special sense of satisfaction when you eat something that you’ve grown or harvested directly and our maple syrup is no exception. It really is some of the best I’ve ever tasted—and this is coming from a boy who grew up in Quebec. Given our limited supply, Edwin County Farms maple syrup is available exclusively at Cumbrae's locations in Toronto.

Robby Vrenozi

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AN ADVENTUROUS VA C A T I O N

Experience Lake Garda. Aside from a very large selection of water sport activities like windsurfing, sailing and canoeing, Lake Garda also offers opportunities for a relaxed vacation. You may choose to spend a laid back day on the beach Photo shooting in the Dolomites, in Torbole or enjoy yourself at one lakes and mountains. Experience a of the many local stylish bars and personalized tour of the Dolomites restaurants by the water. One of with a professional photographer the most famous is Rivabar, in where you choose your own trail Riva del Garda. and shoot picture of the most strikFUN IN THE MOUNTAINS ing scenery.

Bikepark Lavarone Downhill & Highest Peaks: the Marmolada, Enduro race trail. This is an inOrtles, Mount Bondone, Presanella, tense mountain bike path ranging Weißkugel, Mount Cevedale, Fineil- most FAMOUS LAKES in difficulty from easy to advanced. spitze, Sassongher & many more.

Lago di Braies, Lago di Molveno The 2km trails pass through the Skiing & Hicking Destinations: (voted most beautiful in Italy), Madonna di Campiglio, Corvara, Lago di Ledro, Lago di Caldonazzo, woods and the beautiful scenic Canazei, Ortisei, Val Gardena, Lago di Toblino, Lago d'Idro, Lago view of Lake Lavarone marks the finish line.

San Martino di Castrozza & di Levico, Lago di Lavarone, Lago many more. di Tenno, Lago di Welsperg and the most renowned Lago di Garda.

Ski Tour in the Dolomites. This is one of the most comprehensive Stand Up Paddle on Molveno Lake. 1. The Dolomites tours for skiers. It allows you to Fun for the entire family. This activ- 2. Molveno Lake, Italy explore the Dolomites and tailor ity is recommended for ages 6 to 99. 3. Bikepark Lavarone RespirArt Pampeago your trip to your skill level. The Another very popular attraction on 4.

5. The Buonconsiglio Castle highlight sites are the Falcade and the region’s lakes is angling. Lake San Pellegrino pass, the Alleghe Molveno offers two-day fishing and Zoldo, the Fedaia and Marmo- courses throughout the year. lada passes, Cortina d'Ampezzo, Arabba, Corvara, San Cassiano, La Villa-Val Gardena, and finally Canazei & Ortisei.

This issue of the Terroni Magazine took us to Trentino Alto Adige, where we experienced the great beauty of this land with majestic mountains, breathtaking lakes, typical villages and internationally renowned ski slopes. Below is a list of activities, excursions, day trips, hikes and cultural affairs that we felt best showcased the diversity of the region.

The Great Dolomites Road. This is a private full-day tour of the majestic mountains. This tour is suitable for expert and amateur hikers. A skilled guide takes you through the Great Dolomites Road, starting from Bolzano and ending in Cortina d’Ampezzo. Along the road you will experience two of the

most renowned panoramic passes in the Alps—the Pordoi Pass (2.239 m) and the Sella Pass (2.244 m).

In the winter months you may take the same tour on a snowmobile or a sled.

photos Care's, Bikepark, RespirArt

Unique EXPERIENCES FOR FOODIES Panorama 3000 Glacier. A breathtaking sky bar on top of the Adamello Mountain, where you can experience brunch, aperitivo, lunch or dinner at 3000 m above sea level.

Rifugio Alpino Capanna Presena.

A stunning mountain style hotel and spa 2700 m above sea level— with a full service bar, restaurant, solarium and wellness center and all overlooking the Pian di Neve Dell’Adamello Mountain.

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ART & CULTURAL EVENTS Mart Museum of Modern & Contemporary Art in Trento. The beautifully designed museum features the best of 20th century art, from Futurism to Metaphysical Art, “Arte Povera” and Conceptual Art. The museum offers educational activities and exhibitions for adults, children and families.

RespirArt Pampeago, Land Art in Val di Fiemme. Today the RespirArt Art Park features 16 masterpieces

by Italian and international artists, such as the Japanese elite artist Hidetoshi Nagasawa and Canadian Gordon Dick. This project is based Hands-on Cooking Experience in the town of Trento with a local on the ideology that masterpieces Chef. A unique experience where must be “let-go” into nature. Wind, you can learn how to prepare some snow, and rain do not damage the artwork but, rather, they complete it. of the most traditional dishes of the region.

Tours. Private walking or driving tours can be booked throughout the region to visit the famous historical city centers of Bolzano and Trento. There are many tours to renowned castles in the area. The Buonconsiglio Castle is the largest in the region and best known for

being the residence of the bishops of Trento from the 13th to the end of the 18th century. The Rovereto Castle houses the Italian Historical War Museum, while Castel Beseno occupies an entire hilltop on the Valle dell'Adige. This castle witnessed many battles from the times of Napoleon to the more recent two World Wars.

WINE TOURS & FESTIVALs Merano Wine Festival. A yearly wine festival held in the town of Merano that focuses on the selection of top quality wines geared towards discerning buyers. Started in 1992, the Merano Wine Festival has gained popularity and today it is one of the most regarded wine events in Italy.

Wine Tasting Tour at San Leonardo Estate in Trento. This unique experience features a guided tour of Trento's San Leonardo winery where one can learn about its history dating back to 1724 and taste four different estate wines.

From Trento DOC to Teroldego.

This unique eight-hour experience zips through the cantinas of three local producers where you will enjoy the local wines accompanied by traditional dishes.

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Robby Vrenozi

CARE’s—The ethical Chef Days is an event created by three Michelin Star Chef Norbert Niederkofler of restaurant St. Hubertus in Cassiano and Paolo Ferretti, founder of the communication agency HMC in Bolzano, in collaboration with Michelin Star Chef Giancarlo Morelli of the restaurant Pomiroeu in Seregno.

A project conceived by a chef for the chefs, that gathers wine and food companies and professionals with the same aim: to take care of the environment, the local communities and the rhythm of nature, promoting an ethical and sustainable approach to cooking.

—Care’s, the Ethical Chef Days Our journey with Care’s began in Toronto during the brisk days of December. Giuseppe Pastorelli, the Consul General of Italy and a dear friend to Terroni, had invited Michelin star chef Norbert Niederkofler to participate in his charitable initiative “Sotto una Buona Stella”. Upon learning about Care’s, the consul general had the brilliant intuition of introducing him to Terroni and Terroni Magazine. In meeting Norbert, Elena and myself were immediately intrigued by his passion for sustainability and drive to spread his simple message “To care and take a little bit more care”. As soon as we learned that the winter edition of Care's was just a few weeks away, we enthusiastically agreed to participate and, with the glamorous title of international press, off we went.

Our rendezvous started in Milan where journalists from Italy, Poland, and England were all excitingly awaiting to take off. Our first stop was at the foot of the Dolomite Mountains for a visit to the beautiful Cantine Ferrari sparkling wine facility. We were greeted with a delicious lunch and wines from Ferrari Trento DOC and a beautiful mountain market showcasing local ethical producers. We had the privilege of tasting their amazing products and most importantly of hearing their unique stories witnessing the passion and dedication to their cause. We met inspiring

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C ARE'S

CARE'S — TO CARE & TAKE CARE

companies like Galeorto—a producer of organic saffron. Aside from growing sustainable products, this amazing company only employs inmates from the nearby jail of Trento, providing them with the means and skills to reintegrate into society once their term is served. Another company we were introduced to was “Mas del Gnac” —producers of syrups, tomato sauces, jams and other delicious jarred products. This company’s objective is to make tasty preserves and dish out “independence”—they employ individuals with disabilities and empower them by helping them gain financial and social independence. “Uova di Montagna” (mountain eggs) is also a beautiful organization that practices ethical farming. Not only is their product mouth wateringly delicious, but also they raise livestock that are allowed to roam on large ranges of farmland. They feed their animals only organic grains and are against any kind of mutilations. Mieli Thun is another inspirational company whose ambitious goal is to bring back mono-cultivar honey by raising their beehives in remote and uncontaminated locations throughout Italy. These are just a few of the many amazing entrepreneurs, farmers and restaurateurs that were in attendance. Full from a delicious, ethical and sustainable lunch, we got back on the bus and proceeded on our journey towards Alta Badia.

Soon after we arrived, our jampacked schedule of luncheons & dinners, talks, culinary sessions, master classes and awards officially began. It left us little time to explore but it was the most inspiring four-day experience. We met Michelin star chefs from all over the world and like-minded restaurateurs, entrepreneurs, bloggers and journalists—all there to soak up the experience and get back home to spread the message – “Let’s not talk about sustainability: let’s be sustainable, in our own way and on a larger scale.”

“Think Big, Think Sustainable” is Care’s motto and the companies featured throughout the four day talks definitely did just that.

Vodafone, Audi, Lavazza, Miele and many others all took it upon themselves to make real changes within their own four walls, hoping to inspire others to join in.

Vodafone, a massive European telecommunications company, is actively reducing their impact on the environment by customizing their communications network to usage. When cities empty out over the holidays or at night when usage is low, their connectivity decreases, allowing for significant consumption savings and a lowered environmental impact.

This has enabled Vodafone to save an astounding 160 gigawatts per hour, per year. To put this in a way that we can all understand, it is

Robby Vrenozi enough energy to power a city the size of Rome. Pretty Impressive!

Lavazza, which I always thought to be a delicious but industrial coffee brand, was the biggest revelation. This company is behind an admirable initiative: The land restitution program for Colombian coffee farmers. Starting in 2015, Lavazza joined forces with the Columbian government in furthering the restitution of land misappropriated during the guerrilla warfare. The company supported the farmers in the beginning stages of the program by providing them with the resources to grow coffee once again. This year they reaped the benefits of their efforts with “TIERRA”— a delicious, sustainable and ethical coffee blend cultivated by farmers in the town of Mesetas in the Meta Department of Columbia. What I love most about this story is the momentum created by Lavazza. In collaboration with the Rainforest Alliance, the company continues to work to improve the living conditions, social development and economic growth of rural farming communities by implementing this very initiative in other countries where their product is grown. Lavazza’s crusade on sustainability is not single tiered. The company is in fact the ambassador of yet another worthy cause—the “2030 What Are You Doing?” campaign. The initiative was founded in response to the United Nations challenge for global sustainable development. It targets 17 fields in which progress must be made by the proposed deadline to end all forms of poverty, fight inequalities and tackle climate change, while ensuring that no one is left behind.

The “2030 What Are You Doing?” calendar by Lavazza, realized in collaboration with internationally renowned photographer Platon, captures the souls of 17 global ambassadors who have answered the UN challenge and are actively contributing to the achievement of these goals in their everyday life.

“I present to you an army of inspiring champions, a community of responsible global citizens driven by compassion and a deep respect for service. These people are my

16 heroes, and I hope they become yours.”—Platon Antonieu The more talks we listened to, the more excited we got and by mid-day we were on the edge of our seats trying to figure out how we could get involved in these initiatives. After an incredible lunch (and more Ferrari Trento DOC) “Food and Farming—sowing small seeds and reaping the benefits” was up and we could not wait to learn more about it. Of all talks, this was my favorite—every one of the featured panelists was making a difference now. They were not talking about theoretical sustainable practices, but about practical ones they had already implemented and the results they observed.

Harald Gasster, an adorable farmer from South Tyrol spoke of his farming values. “My produce are not pretty to look at, but they are tasty. I like to say that my fruits and vegetables still have a soul, because as far as I am concerned, produce that has been injected with chemicals is dead”. Never having used (or even considered) pesticides for his farm, he had a tough start with lean yields and long hours, but today he could not be prouder of his Aspinger Farms.

Demand for his produce is so high that he has been seeking collaborators throughout Italy to adopt his sustainable farming practices.

ment, guests are advised to order conservatively as their goal is to minimize food waste. The little leftover Neolokal has is composted

by Maksut and his team and freely given to local farmers for use.

Leonor Espinosa — chef at Leo Cocina y Cava restaurant in Bogota, Colombia and Paul Ivic—chef at Tian restaurant in Vienna, Austria, are further examples of how fine dining can contribute to a healthier and more sustainable planet. Like Norbert Niederkofler, Leonor is committed to only serve the most traditional and indigenous dishes in her restaurant. Chef Paul of Tian, a gourmet vegetarian restaurant in Vienna, also places a premium on sourcing local and ethically grown ingredients. He often takes his team on field trips to meet the growers and witness first hand where their raw ingredients come from.

Next up was Christian Fisher — Director of the Agricultural and Agro-Environmental Sciences at the University of Bolzano, and let’s just say his contribution to the panel wasn’t quite as thrilling, but we kept our cool and cheerfully followed. Per the professor, ours is a “Planet in Stress” struggling to keep up with rising demand for resources. By 2050 the rise in global population will require a 60% increase in food production, which we are currently not equipped to Maksut Askar — patron chef of meet. Professor Fisher championed NeoLokal, a Turkish restaurant the need for technological innovadeeply rooted in the preservation of traditions in Istanbul, also had a tion in agriculture and waste reducbeautiful initiative. In his establish- tion. Astoundingly 1/3 of global

photos Care's

Company: Uova di Montagna A beautiful organization that practices ethical farming

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C ARE'S

Company: Ferrari Cantine Ferrari Sparkling wine facility, Trento DOC.

Company: Mas del Gnac They employ individuals with disabilities and empower them by helping them gain financial and social independence.

Company: Vodafone Vodafone is reducing their impact on the environment by customizing their communicaitons networks to usage.

Company: Galeorto Aside from growing sustainable products, this amazing company only employs inmates from the nearby jail of Trento.

Company: Lavazza In collaboration with the Rainforest Alliance the company continues to work to improve the living conditions, social development and economic growth of rural farming communities.

Robby Vrenozi

18 We met Michelin star chefs from all over the world, like-minded restaurateurs, entrepreneurs, bloggers and journalists all there to soak up the experience and get back home to spread the message—“Let’s not talk about sustainability: Let’s be sustainable, in our own way and on a larger scale.”

photos Care's food production is wasted due to capitalism and unless resources are managed more responsibly, he admonishes, the future looks slim.

Thankfully Lara Gilmore, Marketing & Communications manager of Food for Soul, jumped in and brought back the sustainability thrill. This beaming American girl saved the day by telling us about her international battle against food waste through social inclusion. Founded in 2015, Food For Soul started as an immediate response to the EXPO 2015 theme to “Feed the Planet”. Lara and her husband Massimo Bottura, Michelin star chef and owner of Osteria Francescana in Modena, enlisted renowned designers, artists and 65 international chefs to help transform an abandoned theater in the suburbs of Milan into a community kitchen. All of the surplus food from the expo pavilions was turned into nutritious meals to feed the local needy and homeless population and it snowballed thereafter. Today Food For Soul also operates community kitchens in Rio de Janeiro, London and Paris and has no intention of slowing down. Way to go guys!

19 ing, it will likely take a few decades to become a reality. In the more immediate future, Audi is working tirelessly to reduce its carbon footprint and hit its 2022 goal of providing a portfolio of 20 electric automobiles available for sale to the company’s global clientele.

C ARE'S tino apple growers, farmers of the famous red-carrot from Polignano or the Radicchio from Treviso cultivate your products, package them well using your outstanding design skills and export them, worldwide.

Italy has a lot to offer to the world— we just need to learn how to sell it.”

I must admit Farinetti’s call to action did not leave Elena and myself unfazed. We were about ready to giddy up and encourage everyone to be proud of themselves and to take action. Luckily we controlled ourselves, and remained in our seats for Günther Reifer to tell us about Terra Institute.

This beautiful company headquartered in Trentino specializes in sustainability consulting.

Their teams of experts devise and implement procedures to help companies become climate neutral, actively contribute to the UN 2-degree celsius goal, produce environmentally compatible fertilizers, offset long-haul transportation pollution, promote and diffuse renewable energy sources and much more. Günther’s enthusiasm is contagious as he beamingly shares that whatever your sustainability goal, Terra Institute will guide you there.

The four-day conference was packed full of many more lectures and testimonials from companies involved in sustainable initiatives.

We had the most amazing time at “Care’s- The Ethical Chef Days”, left a few pounds heavier from all of the delicious food and we were very much inspired by all of the good that we witnessed. In the words of Oscar Farinetti, “It is the duty of those who have awakened to social responsibility to carry the message to the masses.” In our very small Terroni Magazine community, it is our pleasure to bring you this message: “Think big, think sustainable – because all that we need to be ethical is to take a little bit more CARE”

Oscar Farinetti, founder of Eataly & Fico, and Günther Reifer, Co-Founder of Terra Institute, presented a more comprehensive approach to sustainability.

In Farinetti’s view of the world, we need to re-evaluate our relationship with the elements, regroup and come up with a different approach for humans to coexist with nature. “The first thing we need to address is a fairer distribution of global resources. Second, being socially responsible needs to become 'cool' so that the rest of the world follows. I look forward to the day in which I hear a 12 year old say: I recycle because it is cool.” Zooming in on Italy and sustainability within the boot, Farinetti wants the country to shift its perception.

“Stop feeling sorry for yourselves,” he says, “instead look to the things in which Italians are good, actually no, great!” Italy is a very prolific country, from automotive to fashion, to design, cuisine and more.

The “Made in Italy” label resonates with quality and know how. It is time for Italians to harness its riches, quit being modest and actually boast about its wealth of trades, manufacturing, arts & culture. Farinetti is not a believer of the 100Km movement. Instead of just consumFabrizio Longo, the charismatic General Manager of Audi, followed ing locally grown, he argues, why not learn to be more efficient at and charmed the room into the shipping food globally and allow utmost attention! He presented For more information, or learn for a broader, worldwide access to the prospect of smart cities where about how you could get involved futuristic cars would communicate more goods? He wants Italians to visit cares.com with each other, with maps and with specialize their agriculture, take advantage of the country’s beautiparking lots and rid the world of traffic-jams, parking headaches and ful biodiversity and cultivate what stressful commutes. Although excit- their land is best suited for. “Tren-

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Jane Rabinowicz

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USC CANADA — EVERYTHING BEGINS WITH A SEED

Pa i

Anabella Alexander

photos J. Kronick

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USC C ANADA

“It is simple plant biology. If you import a seed, plant it once, but never save it, it will not have a chance to adapt to the local conditions. Consequently they must treat the crop with herbicides, pesticides and other chemicals for it to grow in the Canadian climate” — Elodie Mantha

Sustainability is a term we hear often this day and age.

While to many, this broad concept may be confusing; it is better understood by examining some of the more specific concepts that contribute to sustainability. A great example of this is “Seed Diversity”. What does it really mean and why is it so important? One of the best sources of information on this subject is The Unitarian Service Committee of Canada (USC), a not for profit organization, whose mission is to promote family farms, strong rural communities and healthy eco systems around the world in order to achieve Seed Diversity.

Founded 75 years ago, today USC works with 30,000 small-scale farmers in 12 countries to make positive changes in the food system and bring diversity back.

I had the pleasure of speaking to Jane Rabinowicz, Executive Director, USC Canada and Elodie Mantha, Director of Communications and Outreach, for insight on their work and quest for Seed Diversity. When I asked why seeds are so important, Jane simply stated that healthy, delicious and environmentally friendly food starts with the seed. “Over thousands of years millions of farmers have been observing their crops and saving seeds from the plants that performed the best in their environment. That is how different varieties of crops evolved over time. A great deal of care went into saving and shaping each variety and we have to continue these traditions”.

Jane explains the issue today is that a handful of corporations control the global seed market. “These companies focus on a narrow range of commodity crops, so we see seed diversity going extinct. They don’t prioritize flavour or nutrition—therefore the quality of our food is going down. Many of these large companies are also herbicide, fertilizer and pesticide manufacturers. Their seeds are sold as a package with chemicals that we know are toxic to the environment and to our health. We need to change this dynamic. This is where the focus of USC is: save heritage seed varieties and help growers breed new ones with particular attention to flavour, sustainability and nutrition.”

In the last 5 years USC started to work within Canada. As it turns out, international issues like lack of seed

access or seed extinction are present in our own backyard as well. With 75% of the world’s seed diversity extinct in the past century, this truly is a global problem.

USC is working to change this. A great example is the collaboration by a small group of farmers in Guelph Ontario. Their goal is to breed a flavourful, nutritious new variety of red pepper that will adapt to the climate and grow well on organic farms in southern Ontario. Farmers are out in the elements all year long; it only makes sense to involve them in the climate change adaptations.

These are the projects USC is trying to promote all around the country and the world in order to help achieve “Seed Sovereignty”. “We need to put the control back in the farmers’ hands by giving them access to the seeds they need and the ability to breed and enhance diversity”. USC also acts as a resource for farmer led breeding programs, providing training, understanding, and connections for them to start their own projects.

How can you and I help support USC? The obvious way is through donations to help fund these initiatives, but as Jane states, “that’s not the only way. First, understand why seeds are important—why seed diversity is important. Second, respect and support farmers, so they have the tools they need to grow food but also to innovate. Finally, we need policies that support biodiversity in the field”. Citizens can help make sure this happens through buying local and by donating to help fund these initiatives. That’s not just it; a significant proportion of what exists for seeds (a quarter) has been in our own backyard gardens for years. Donating these varieties, which are not commercially available, would sustain diversity.

Across the country there are more and more initiatives in support of seed diversity such as Seed Libraries and Seed Fairs. Toronto hosts “Seedy Saturday,” a fair for independent seed growers—a great way to shop for locally adapted seeds and show your support.

For more information please visit usc-canada.org

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C U CI NA ALTOAT E S I N A A MEAL AT M ASO RU N C H Giovanna Alonzi For my own sanity I need to visit the Dolomites at least twice a year. I spend most of my life working in the chaos of downtown Toronto, so a burning desire for tranquillity often overcomes me. Usually, this happens on my subway ride home when I begin to daydream and soon find myself planning my escape to the mountains— destination South Tyrol. Once there I immediately feel elated, as if I’ve travelled through time, amidst pastures with old farmhouses dotting the landscape, cows grazing, bells sounding, birds chirping and no cell phone ringing. In the local bar, no matter how early, my request for morning espresso is always met with the question “liscio?” as in, “not corrected with grappa?” It is strange to them that in a place with grappa on tap, someone would not want their coffee corrected, so I usually concede. As I walk about, every stranger I meet says hello, and as I breathe, the air feels fresher, crisper and cleansing. That’s got nothing to do with the

grappa in my coffee! Our T-Mag team experienced just this type of tranquility when they visited Maso Runch in Alta Badia. There are many “maso” in South Tyrol—traditional, old farmhouses that have weathered centuries and have been passed from generation to generation. At Maso Runch our team was warmly welcomed by Maria and Enrico. He inherited the maso from his three uncles, who selected him from 80 nieces and nephews to be its future keeper. Through Maso Runch, Enrico has kept his family’s way of life alive, and the house has remained just about the same. You can find many others that look just like it—made of old wood, smelling a little like smoke and feeling a lot like home, regardless of where you come from. Maso Runch has been operating for 25 years as an agriturismo, offering a lovely space to eat and sleep for those visiting the Dolomiti. The menu is small, but everything is always made in the same manner and to perfection by Enri-

Giovanna Alonzi

co and his wife. Their children tend to the animals and their daughter also acts as a host when they get very busy. Their key to success is to create a very welcoming family environment that allows people to experience the warmth of their way of life, even if for just a bit. You can feel that they put love in all they do, striving for the best. Once you visit Maso Runch, you’ll find it’s a place you don’t want to leave.

The perseverance of this magical mountain life style is understandable when you think that for a very long time, Alta Badia was only reachable by foot. There was a forced reliance on local ingredients mandated by its geographic location. The limited resources led to the development of interesting culinary techniques that are unique to that most northern area of Italy. People have become committed to doing things in the same way that their ancestors had done because their practices survived centuries as the most efficient and best.

These practices have come to characterize their way of life—an existence deeply rooted in tradition where everyday routines and food all exude lessons from a different era.

Today, they translate into a naturally developed model of sustainability that will probably never cease.

The farms that still exist in Alta Badia are often family run like Maso Runch. They only grow crops that thrive in the climate of the Dolomiti—ones that can handle the drastic temperature changes between day and night and that don’t require much heat. Crops that are harvested include potatoes, poppies, squash, cabbage,

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photos F. Guida+Maso Runch

carrots and beets. Grains that are grown are barley, rye, wheat, and oats. Legumes are peas, beans and fava.

Green apples, an IGP product from Trentino, are particularly famous, but fruits such as apricots and plums are also grown. The farm animals ensure that eggs, butter, milk and cheese are always at the table.

The cuisine resulting from these genuine ingredients is simple but rich in traditions that have developed as the result of isolation. Meat is cured and smoked because pigs are only killed once a year but their meat needs to be preserved so it can be eaten throughout the seasons. In the past, bread was not baked often, so it was never wasted. Stale bread was used in dishes such as Canederli—a bread, speck and cheese dumpling, featuring Speck dell’ Alto Adige IGP, a smoked ham, and Formaggio di Montagna, the locally produced mountain cheese. Turtres, a fried ravioli filled with ricotta and spinach that is normally served with Panicia, a barley and pork soup, and Frittelle di Mele, traditional apple fritters are great examples of culinary traditions that have survived through the centuries.

They illustrate how effective a natural model of sustainability can develop because of geography. So, try the recipes shared with you and enjoy them with some grappa, but turn off your phone, open your windows for the fresh air effect and salute! Do it for your own sanity.

Book your vacation or dinner at masorunch.it

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CUCINA ALTOTESINA

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RECIPES

Ravioli

Turtres

Serves 4

Ingredients: dough 350g spelt flour 350g all-purpose flour 3 eggs pinch of salt 50ml water 50ml milk

Serves 4 Ingredients: filling 1/2 onion 1 tbsp butter 200g of cooked spinach, puréed 150g ricotta Salt to taste to taste: grated Parmigiano melted butter chives, finely chopped

Ingredients: dough 250g dark rye flour 150g light rye flour 250g all-purpose flour 500ml warm whole milk 30g butter 3 eggs 30ml corn oil salt to taste

Ingredients: filling 200g spinach, boiled and minced 150g cow’s milk ricotta 125ml of 35% cream ½ onion 1 tbsp. butter salt to taste

Method For the filling Finely mince and sauté the onion in the butter until it becomes slightly golden. Add spinach, ricotta and salt. Mix well.

Method For the filling Boil and mince the spinach. Mince the onion and brown it with butter in a big pan. Add the spinach, ricotta and cream and a pinch of salt.

For the dough Mix both flours and make a mound on a working board. Make a well in the middle and add eggs. Mix well adding milk and water. Knead all ingredients until a smooth dough is achieved.

For the dough Mix all the ingredients well in a big bowl, until a smooth dough is formed. Let it rest for an hour in a cool place.

Roll the pasta dough to a thickness of 3-5 mm. Cut the dough into disks about 5 cm in diameter. Place 1 tbsp of the filling in the middle of each disk. Fold dough to make a half moon and press the sides of the ravioli until sealed. Bring a large pot of salted water to a boil and cook ravioli about 5 minutes.

Place ravioli on plates, add grated Parmigiano, melted butter and chives.

Work the dough and roll it to form a cylinder of about 5cm in diameter. Cut the cylinder into thin slices and flatten each slice to become a circle, about 3mm thick.

On each circle place an abundant spoonful of filling then cover it with another circle of dough. Close each raviolo by sealing the edges well with your fingers. Fry the turtres in boiling corn oil; flipping them to achieve a uniform golden colour. Once is enough.

27

RECIPES

Panicia

Frittelle di Mele

Ingredients 200g barley 70g beans 4 potatoes 1 carrot 2 celery sticks ½ leek ½ onion 200g of smoked pork meat 1 tbsp. of butter salt to taste

Ingredients: dough 130g of all-purpose flour 130ml of milk 2 egg yolks 1 tbsp. of oil 2 egg whites pinch of salt 15g of sugar 1 tbsp. of cinnamon 45g vanilla icing sugar vegetable oil for frying

Method Mince the onion and brown it in a big pan. Add the barley, beans and smoked pork meat cut into small cubes. Cover all in cold water. Cook on high heat for an hour and a half. Add the finely chopped potatoes, carrot, celery and leek. Cook the soup for another hour and a half. Add salt and butter just before you turn off the fire

Method Peel the apples, remove the pit, and cut into circles 1cm thick. Add lemon juice.

Serves 4

Serves 12

Ingredients 2 large apples juice of one lemon

For the dough In a bowl mix the flour and milk to obtain a smooth consistency. Add yolk, icing sugar and oil. In a separate bowl mix the egg whites, with salt and sugar until soft peaks form. Fold the egg white mixture into the first mixture.

Bring the frying oil to 180 degrees. Dip the apple rings into the batter and fry both sides until lightly golden. Mix the vanilla icing sugar with the cinnamon and dust the apples. Serve hot!

VINO DEL

TRENTINO ALTO ADIGE Max Stefanelli

Max Stefanelli

Trentino Alto Adige is comprised of two provinces: Alto Adige in the north around Bolzano, and Trentino in the south around the city of Trento. The two provinces are extremely different, with Trentino classically considered Italian and Alto Adige (also known as Südtirol), influenced by a strong German background.

Its mountainous terrain enveloped by the Dolomites and the Alps has made viticulture simply not possible on much of the land. This however has not stopped the industrious wine producers of Trentino Alto Adige from turning many steep slopes into luscious vineyards. This small region is in fact home to eight DOC (Denomination of Controlled Origin) zones and a very prolific variety of aromatic whites, pinot noirs, rosés, sparkling wines and much more.

TRENTINO

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ALTO ADIGE

Although Alto Adige’s climate lends itself best to the production of white wine, the region’s enthusiastic growers have also cultivated red grape varietals. The best of these varietals in terms of quality is Lagrein, an unusual red grape that thrives on gravelly soils and yields plump, decadent wines that age gracefully. The indigenous Schiava (also known as Vernatsch), used to make the classic red of Bolzano or its German equivalent St. Magdalener, produces a light and elegant wine with a lovely red fruit character.

Many of the wine producing zones of Alto Adige are renowned for their breathtaking landscape as well as the quality of their wines. Two examples are Caldaro (Kaltarersee) and Valdadige, home to Schiava, Chardonnay, Pinot Grigio and Pinot Blanc, produced either in a secco or amabile style. Rosés are also produced like the aromatic Lagrein Kretzer and the Moscato Rosa, a dessert wine prized for its delightful floral character. Prompted by international consumer demand, the region also makes aromatic whites from the locally grown Sylvaner, Veltliner, Gewürztraminer and Müller-Thurgau.

Trentino is home to intriguing and exciting grapes like the local Nosiola, a crisp dry white; the expressive and light Marzemino, a fresh and easy-drinking red (very popular with the locals); and the compelling Teroldego, whose wines have a lively acidity and a unique, distinctively Italian character. While sparkling wine production has been on the rise in both regions, Trentino has been a center for the production of quality sparkling wine for many years, under the prestigious Trento Shop Trentino Alto Adige wines DOC denomination. The Trento DOC wines are made online at cavinona.com using the traditional Champagne method and the same grape varietals: Chardonnay, Pinot Noir and Pinot Meunier. Pinot Blanc is also permitted.

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V I N O T R E N T I N O A LT O A D I G E

2015 Müller Thurgau Alto Adige DOC Müller Thurgau results from a crossing of Riesling and Sylvaner grape varietals.

The wine’s delicate note of aromatic walnut and moderate acidity are highly appreciated.

2015 Lagrein Alto Adige DOC Lagrein is an indigenous wine filled with character. It presents with impressive aromas of berries, fresh cherries, and violets. On the palate, it demonstrates a velvety body and soft acidity.

Pair With: seafood, grilled fish and white meat.

Pair with grilled and roast meats, game and spicy cheeses.

2015 Gewürztraminer 'Aimè' Alto Adige DOC Perhaps one of the region’s most popular wines, the Gewürztraminer is the epitome of a meditation wine.

This luxurious white is intense in color with a comparatively high alcohol content and is characterized by a broad spectrum of scents. Notes of rose petal, clove, lychee, and other tropical fruit make Gewürztraminer the absolute embodiment of an aromatic wine variety.

2015 Sylvaner ‘Aurora’ Vigneti Delle Dolomiti IGT Grown in the sunny hills of the “Terlago” estate in Trentino, near the lake Garda, this wine presents delicate notes of rose and peach along with a soft taste of almonds that lingers on the palate.

Pair with: Asian dishes, grilled fish or shellfish, foie gras and pâtés or with cheese and desserts.

2016 'Sole Alto' Nosiola Trentino DOC Nosiola, meaning hazelnut in dialect, is dry and crisp with lovely tropical fruit and floral notes.

2016 Pinot Bianco Alto Adige DOC An elegant nose of apple, pear, lemon and hay along with a lively acidity make Pinot Bianco the perfect everyday wine.

Pair with: light appetizers, fish, Canederli (Tyrolean dumpling dishes).

2014 Pinot Noir 'Patricia' Alto Adige DOC Acclaimed as the Burgundian king among red wines, Pinot Noir has been grown in Alto Adige/Südtirol since the middle of the nineteenth century.

When planted in vineyards of medium elevation and aridity, the variety yields well-structured wines that are often amazingly close to their Burgundian counterpart in style. Pinot Noirs of Alto Adige typically present rich and intense aromas of dark berries, cloves, and violets.

Pair with: meat dishes and cheese

Pair with: cheese and smoked hams, soups and risotto, white meat and seafood.

Pair with appetizers, pasta dishes and cured meats, especially speck, the local smoked ham.

2016 Lagrein Rosato Trentino DOC Fratte Alte Pale pink with a light garnet hue, it presents as fruity on the nose accompanied by delicate hints of vanilla.

On the palate the wine is dry and fresh with a pleasant texture.

Pair with roast chicken, veal, pork, soups, and appetizers. It is one of the few rosé wines that goes well with fish dishes.

2016 Teroldego Rotaliano DOC A beautiful red with strong nerve and good character, it presents notes of violets and raspberry. Very balanced with soft tannins.

Pair with braised meat, roasts, game, red meat with Northern Italian pasta dishes and hard cheeses.

GRAPPA

MARZADRO

Francesco Laudini Photos Marzadro

Grappa is a northern Italian specialty, made from distilling the skins, seeds and stems left over from making wine. Recycling the by-product of wine, in the way we know today as grappa, is a tradition that arose in northern Italy following World War II. Today, this method of production is what we call sustainable. Grappa not only is produced from the waste of one product, but its waste is used as fertilizer and animal feed. Trentino Alto Adige is the region with the highest number of grappa distilleries in Italy and Marzadro is one of the oldest, founded back in 1949 by Sabina Marzadro.

The first time I was introduced to grappa Marzadro was in Sicily. I was coming back from a hunting trip with my father and his friends and we stopped for a caffè corretto in Randazzo, near mount Etna. I noticed the old man behind the bar pouring some grappa in my coffee out of a bottle with a big marzadro logo on it. A year later, after I moved to Piemonte for my undergraduate degree, I met my new classmate Alessandro Marzadro. Alessandro is the grandchild of Sabina and more importantly, the genius who managed to sell grappa to an old bar owner in the outback of Sicily.

We Sicilians aren’t big grappa drinkers and we are usually very sceptical of anything that is not native to Sicily. I can’t imagine how he managed to pull that off.

Today the third generation is about to take over the Marzadro company. Alessandro, with his brother and cousin, is working hard to bring innovation to his product. His mission is to change the way people think of grappa. “Grappa is still seen as a strong, not refined spirit because this is what it used to be” he said. He wants to change this perception and aspires to make Marzadro grappa an accessible distilled drink, another option to an armagnac or scotch. To get there, Casa Marzadro has begun aging their grappa using different types of wood barrels or large clay pots called amphoras. This unconventional and original method leads to a smoother and more drinkable spirit.

Personally, I think of Marzadro as its own drink and not a grappa. Either way, it’s something you should definitely try. Marzadro has found its way to most Toronto restaurants and if you are lucky on one of your visits to Terroni, you may bump in to Alessandro himself.

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Stephanie & Laura

photos S. Palmer

BAKING SUSTAINABILITY AT TERRONI Sustainability is an environmental concept that focuses on finding an ecological way to meet the needs of the global population without compromising the world for future generations. How does this challenging concept live in the restaurant business? At Terroni, our first steps towards sustainability and a future with zero waste started with our bread.

Each day, Sud Forno distributes approximately 500 loaves of freshly baked bread to all of our locations.

Leftover bread is inevitable and has challenged us to find a way to avoid a major food waste. Fortunately, we simply had to look to the past to find solutions for the future. The “no food waste” philosophy has deep roots in Italian culture, where leftovers have consistently been re-used. Historically, waste was a luxury no one could afford and, consequently, there are many traditional recipes that give new life to day old bread. For our chefs, the solution was to lovingly recreate some of these traditional Italian dishes and, of course, use their creativity to come up with new and exciting menu items to resurrect our leftover bread.

One of the most wonderful things about our bread is that it has a consistency that when soaked in liquid, it doesn’t become soggy. This ability to be re-incarnated lends itself best to traditional soups and salads. In our

kitchens day old bread is transformed into everything from simple staple items such as breadcrumbs and croutons to more sophisticated savoury dishes like Ribollita, a traditional Tuscan bread soup made with kale and cannellini beans. We also prepare the popular Panzanella, a rustic summer salad where the bread is revived in extra virgin olive oil and vinegar and tossed with tomatoes, herbs and cucumbers.

Another great example of how bread can taste even better the second day is Canederli. Typical of Trentino Alto Adige, canederli are bread dumplings made by combining day old bread with milk, butter, flour and eggs that are then served in broth. On the sweet side of things, leftover bread is used to create desserts such as Budino (pudding) or Gelato di Pane. We haven’t stopped here, though.

In collaboration with Slow Food, Terroni hosted an event where day old bread was the star ingredient of each recipe on the entire menu. Each course was an example of how an ethical approach can start in the kitchen. With sustainability efforts on the rise across the globe, Terroni is on the way to becoming zero waste by design. We can’t wait to share what the next steps will be.

Sud Forno's bread crumbs

Typical of Trentino Alto Adige, canederli are bread dumplings made by combining day old bread with milk, butter, flour and eggs.

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WWW.BIGWAVEMARKETING.CA EST. 2003 – (905) 417-2228

Taste the secret of the Mediterranean diet dishes, whether served at home or in a professional kitchen. Olitalia is the secret of those who expect excellent results and delicious dishes: a secret kept in quality ingredients, cultivated with passion for life and land.

Discover this secret with Olitalia. Our premium olive oils and vinegars are now available at ďŹ ne restaurants and specialty stores across Canada.

Foodservice Importer and Distributor Reality Foods Service Inc. 905-669-1185 realityfoods@gmail.com Concord, Ontario www.olitalia.com

Il condimento è il segreto

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INS TAGRAM

@terronito San Patriginano is very special to the Terroni family. #respectlife

@lifeof_lauren If you can't make it in at the very least take us with you #pizzaislife

@elenulla Colour is a power that directly influences our soul...just like Terroni pizza

@terronito You mean I can put Terroni Peppers on my wish list? #christmascomesearly

@lesswithbread Your beautiful smile makes us look good—it must be the bomboloni.

@ htothekul Cumbraes and Terroni a match made in heaven. #2bestfriends

@sudforno Brunch is always a good idea, at Sud Forno's da Geppetto is the BEST idea

@mmmindilicious Simply delicious #keepitreal

@chefdanielmezzolo So many reasons to love summer in the Six but this is our number one reason

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@biancarosegirl Love is in the air everyday at Terroni

@terronito Let us take care of the work, you just sit back and enjoy #catering to the passionate

INS TAGRAM

@euna____k Nothing like breakfast to start the day off right. #freshlybaked

@cavinonawine Here's to strong women, may we be them, may we raise them.

@beauleigh_ We are so proud of our incredibly designed space! #eyecandy

@terronimagazine One of our favourite Toronto restaurants @stelviotoronto. Thank you for the support.

@annachurch_art The tans may fade but Terroni patio memories last forever :)

@terronito True happiness is loving what you do! #terronistaff rule the world

@terronito Now this is definitely SUNDAY FUNDAY. #nocookingrequired

Simply Delicious....

Tasty and Nutricious!

From our family to your family table for over 50 years.

For a complete list of our hand-made cheeses, please visit:

www.internationalcheese.ca (416) 769-3547

ciot.com

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