T Magazine No. 13

1 ISSUE Nº13

BASILICATA UNCOVERED MATERA, EUROPEAN CAPITAL OF CULTURE 2019 ARTIGIANATO Basilicata's artisans of excellence Canadian craftsmanship, pottery at its best Deborah Donadio and Mikaela Bandini, when dynamism is female A Lucano in Toronto Ralph Giannone of GPAIA talks about his hyphenated life experience — Francesco Vena on Amaro Lucano INSIDER NEWS Stock T.C + Spaccio

CUCINA LUCANA Giovanna Alonzi on La Talpa Restaurant Max Stefanelli on wine

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CAVINONA

ITALY IN A GLASS WWW.CAVINONA.COM

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T MAGAZINE

ISSUE 13

PUBLISHER

Elena Di Maria EDITOR-IN-CHIEF

Robby Vrenozi PHOTOGRAPHY

Stephanie Palmer (Toronto)

LETTER FROM THE PUBLISHER

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Luigi Roberti (Italy) COPY EDITOR

David Morin DESIGN

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Vanessa Gentile Robby Vrenozi Karina Watsone Danielle Colclough Claudio Recchia INQUIRIES & ADVERTISING

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As the production of each issue comes to a close, I always sit down and reflect on the experience, the path and the pathos that make me passionate about the land or geographical region that I decide to discover. This time around things came about differently. I actually began my research on a different area of Italy, looking for that something special that usually helps me get excited and eager to start uncovering a region. I got stalled and, in a moment of boredom, I decided to Google the word Basilicata. A world of wonders was revealed to me.

I always assumed that this little region, nestled between Puglia and Calabria, did not have a huge personality of its own and I mistakenly looked at it as Puglia’s little sister. I was wrong.

This region, infamously known as “the shame of Italy,” hides a huge wealth of culture, traditions, natural and historical beauty and regional pride. I encountered cutting edge, inventive entrepreneurs like Mikaela Bandini of Area 8 and Deborah Donadio, a motivated and inspiring woman who has made the movie business more accessible and inclusive—as well as sophisticated artisans who have put excellence at the core of their businesses. It became clear to me that Basilicata has a very strong identity, embraced, portrayed and exalted with due pride by its people. I got a little overwhelmed with the amount of information that I wanted to share. I obviously had to pick and choose and condense it a bit.

As I have decided to only come out with one issue of the magazine this year, the anticipation in sharing the content of Issue 13 of Terroni Magazine on Basilicata made me impatient at times and now I am very excited in sharing this content with you.

Here it is at last.

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Terroni Toronto & Los Angeles printed in Canada

Elena di Maria Director of Marketing & Communications, Terroni

4 CONTRIBUTORS

Giovanna Alonzi “Food is my life and my life is food. Anyone who does not understand this is not worthy of pizza.” Cucina Lucana, p 27

Max Stefanelli is the director of operations for Terroni LA. When he isn’t tasting the wine of Italy, Max can be found playing ball hockey, riding his Vespa, or cooking at home with his beautiful wife and their three bambini. Vino della Basilicata, p 32 Laura Macdonald-Rumi is a manager and sommelier at Terroni Adelaide. Her passions are writing and wine. She has her B.F.A in creative and professional writing from the University of Victoria. She is also a certified Sommelier with the Court of Master Sommeliers.

From Our Lucani at Terroni, p 38 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 5 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.

Cylinder Studio, p 12

Robby Vrenozi was the Marketing & Communications Manager for Terroni for a little over three years.

Although no longer an official part of the Terroni family, unofficially she will always be a Terrona at heart. Inspiring Women From Basilicata, p 24 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.

From Our Lucani at Terroni, p 38 Giuseppe de Cesare Native of Rome, Giuseppe is a sommelier and graduate of the University of Gastronomic Sciences. Prior to joining the Cavinona team, he worked in wine sales and marketing in Italy, France and the UK. Follow him on Instagram @foodtravelculture What To See In Basilicata, p 16 Anna Erba is the general manager at Stelvio and Buono. After her master’s degree in University of Gastronomic Sciences from Slow Food University, she crossed the ocean in order to develop her family's business. In the process, she has met new and amazing people.

Matera, p 6 Vanessa Gentile Vanessa has been working at Terroni Adelaide for over 3 years, while completing her journalism degree at Ryerson University. On her days off, she enjoys reading a good book with a cappuccino in hand. Follow her @vanessagentile A Lucano In Toronto, p 20

Jessie Allen 3 Rank of Basilicata on the New York Times’ list of “52 Places to Go in 2018” 47 Percentage of Basilicata covered by mountains 30 Percentage covered by their four natural parks 495 BC Year that Pythagoras died in the ancient city of Matapontum in modern Basilicata 2004 Year that Francis Ford Coppola purchased the Palazzo Margherita in Bernalda, Basilicata, where his paternal grandparents were from 100 Percentage of Senatore Cappelli, an indigenous durum wheat, in a loaf of true Lucanian Pane di Matera IGP

5 1993 Year the Sassi, prehistoric cavelike dwellings carved into the hillside of the city of Matera, were declared a UNESCO World Heritage site 150 Number of rock-cut churches in the Murgia Materana, a gorge in Basilicata 567,118 Population of the region 3,002 Population of the town of San Fele, where Danny Devito’s family comes from 997,000 At time of press, number of Instagram posts tagged #basilcata 9 Number of dishes in Basilicata typically served on Christmas Eve, symbolizing the number of doors Mary knocked on before finding shelter 8 Number of films shot in Matera in which it’s doubled as Jerusalem

6th Century (B.C.) that the Aglianico grape, which makes Aglianico del Vulture (DOC), began growing in the region 2 Number of Aglianico del Vulture wines available from Cavinona, Terroni’s own wine agency 15 million Age in years of the Lucan Dolomites, a mountain complex in the heart of Basilicata 1175 Year that Lucania officially became Basilicata when it passed from Roman to Byzantine control 1996 Year that the beans of Sarconi received their trademark of Protected Geographical indication 20 to 25 Number of days it takes fresh Senise peppers, or peperone di Senise (IGP), to become peperone cruschi

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Anna Erba

M AT E R A — EUROPEAN CAPITAL OF CULTURE 2019

Casa Cava Once one of the biggest stone quarries in the area and then used as a waste dump, Casa Cava has been transformed into a beautiful auditorium with a capacity of 150 people.

Everyday, the 10 underground for the first time in thousands of rooms are filled with the sounds of With its 10,000 years of history, Matera is one of the most ancient years. In 1986, The Region of Basili- voices and music. casacava.it cata, acknowledging the wealth of cities and the third oldest human settlement in the world. Through- culture and the inestimable historical and architectural value of this out its long history, Matera has experienced numerous invasions, site, invested public and private funds into bringing this formerly making it home to an extensive multicultural heritage. A UNESCO deserted city back to its original beauty. Matera was returned to its World Heritage Site since 1993, architectural glory and was filled this magical cave-town has been appointed the European Capital of with life once more. Today, the Matera cave dwellings are home to Culture for 2019. many exquisite five star hotels and Carved in the mountainside of spas, avant-garde bars, one-of-athe Dolomiti Lucane, Matera and kind artisanal shops, restaurants, its Sassi (old city) are a maze of tunnels, roofs, caves, churches and and eclectic cultural events.

Rising from the low of being ancient walls; all carved in soft tufa considered the “National Shame limestone. A thriving city until of Italy” and progressing to its the Second World War, post-war Matera became a shell of its former recognition as a UNESCO World Heritage Site, Matera’s history self. People were left in extreme has made this city an emblem of poverty, living in caves together reclamation and rebirth and has with their livestock, without elecearned the well-deserved title of tricity or access to running water.

European Capital of Culture for The extreme living conditions led 2019. What a comeback! to the evacuation of the Sassi in 1954, making Matera a ghost town THE WRITER’S PICKS OF WHAT TO SEE WHEN VISITING MATERA

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Photo credits: CasaCava.it, Area8.it, benetural.com, Sextantio hotel, Pierangelo Laterza

Sextantio This luxury hotel is a novel Eco-Architecture and tourism concept, located in the most ancient part of the Sassi. This “albergo diffuso” (scattered hotel) was obtained from reclaimed caves and features 18 rooms spread out throughout Matera. Achieved with minimal architectural intervention, Sextantio is a very chic Hotel that honours the beautiful heritage of this site. sextantio.it

MATERA

AREA 8 A multi-functional space, Area 8 houses an agency and production space by day and a café and theatre by night. This is a hyper-creative space in the heart of the Sassi di Matera, where people from all over the world eat, drink, share and explore. area8.it Casa Netural Founded in 2012, Casa Netural is a project that brings people together from all around the world, exploring ideas about social innovation, culture and creativity. Casa Netural is a collaborative, coexisting space and an incubator for cultural and creative enterprises. benetural.com

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AR TISANS OF BASILIC ATA

From the unassuming inland town of Sant’Arcangelo in Basilicata to international recognition, the story of Gianfranco Montano of Bespoke proves that all you need to fulfill a dream is passion and the willpower to make it happen. After spending a few years working in the pharmaceutical industry in Northern Italy, the pull to go back to his native Basilicata was so strong that Gianfranco returned home, unemployed and in search of a new career. He learned the trade of shoe repair at the hand of a master artisan, pushed by the desire to give way to his creativity he joined a relative in learning to design luxury shoes in Florence, Tuscany. Gianfranco took this experience back to Basilicata and soon began making his own unique, hand made, high-end shoes.

Thus, Bespoke was born.

Gianfranco strongly believes in the concept of “Made in Italy,” the value of Italian craftsmanship and knowhow. Using local materials, from the leather to the glues and dyes, he hand makes every pair of shoes himself.

With a retail price ranging from 500 euros all the way up to 1200 euros, his shoes are only sold to discerning customers. His creations have acquired a worldwide clientele simply by word of mouth. Convinced of the great value of Italian craftsmanship and the need to keep it alive, Gianfranco is planning to open a school to teach younger generations the art of artisanal shoe making.

As well, he is set to open a second location of Bespoke in Matera, where his protégés will work and create under his guidance. To order one of his designs or to have your favourite shoe custom-made, contact Gianfranco on Instagram @gianfrananco_montano_bespoke or Facebook @gianfrancomontano.

Ele and Robby

ARTISANS OF BASILICATA

GIANFRAN C O MONTANO OF BESPOKE

Ele and Robby

OCC HIALERIA AR TIGIANALE “1955” AN ITALIAN EYEWEAR FACTORY

In the 16th century, Giovan Vincenzo Pinelli invented the first pair of sunglasses in Basilicata. Many centuries later Raffaele Ricciuti is proud to continue this ancient artisan art in the land where it all began. “1955 s.r.l” was founded in the late 1980’s when entrepreneur Raffaele sensed that the eyewear industry was going to experience a major growth. The brand with an “all Italian soul” creates unique, high quality eyewear for important Italian companies as well as young designers. Raffaele also releases his own brand of eyewear under the 1955 umbrella, Occhialeria Artigiana and PRIMUS. “We do exactly what we say. This is more than just a tagline — it’s a choice.” This statement is the backbone of everything this company stands for. Their product is entirely handcrafted with materials certified 100% handmade in Italy.

Every component, including the acetate frames, teflon hinges, lenses, sidepieces, cases, wiping cloths are all supplied by Italian manufacturers that share 1955’s values and produce a top quality parts to ensure the final product stands out for its Italian style and ethics.

High quality at 1955 walks side-by-side with sustainability. Their styles are designed in an eco-friendly way

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with systems that allow a production with extremely low environmental impact. Furthermore, the company is currently attempting to develop a material that is 100% biodegradable and would substitute for the less eco-friendly acetate.

1955’s eyewear can only be purchased at optical stores or internationally recognized boutiques such as Biffi in Milan. Having participated in many international affairs like the “Maker Fair” in Rome, the “Triennale of Design” in Milan, “Opti Eyeglasses Fair” in Munich and the “New York Fashion Week,” 1955 wants to impress their customers with quality, elegance, simplicity and a fair price-quality ratio. With limited editions of 200 pieces per color and per style, these unique glasses are made for people who are elegant for what they use and not for what they show off. For this reason, the company has chosen not to place a distinctive logo on their product and allow the simplicity and beauty of their design to speak for itself.

As they have chosen not to invest in advertising but only on the quality of their product, 1955 is able to deliver the highest quality at affordable rates, with prices ranging between $180 and $430. To learn more visit 1955italia.it

photos: "1955", Emilio Sasso

SAR TORIA EMILIO SASSO

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From the age of 5, Emilio Sasso would see his grandmother sewing on an old pedal machine. He credits those moments as the beginning of his life-long love for fashion. After attending The European Institute of Design in Milan, he moved to Rome to pursue the world of haute couture. Among his teachers were leading fashion designers like Nicola Trussardi, Raniero Gattinoni, Stefano Dominella, and master tailor Sebastiano di Rienzo, the first cutter for Valentino.

After a series of internships and work experiences in high fashion, Emilio decided to return to Basilicata, where he opened Sartoria Emilio Sasso, his first haute couture tailor shop in Melfi. “I have always believed in my passion. Thanks to my stubbornness and ambition, I have achieved important milestones in the fashion industry. I have also always believed and protected the value of “Made in Italy” and have never had an interest in large-scale, decentralized productions. On the contrary, I have purposely maintained a small-scale production to offer a completely handmade, artisanal, high quality product.”

Emilio Sasso’s motto is “Absolutely buy only products Made in Italy.” He purchases his men’s fabrics

AR TISANS OF BASILIC ATA

from big brands like Loro Piana, Ermenegildo Zegna, Tallia Brothers and Cerruti, while for the women’s line, he mostly uses silks produced in Como. “I am a lover of beauty; I love precious silks, hand-made embroideries that taste of craftsmanship which take you back in time to when Italian artisanship was still appreciated by the whole world.”

After cutting and tailoring, Emilio meticulously analyses every single detail of the final product to ensure that each item of clothing is flawless. With one store headquartertered in Melfi, in the province of Potenza, and a second soon to open in the city of Potenza, Sartoria Emilio Sasso caters to a highly sophisticated clientele. With a bridal wing expansion in Melfi, points of sale in Rome, Milan and soon to be London, this beautiful Lucanian haute couture brand is growing fast.

We hope to see his collections in Toronto soon, and we wish Emilio the best of luck! To learn more visit @sassomilio on Instagram

Sol Korngold

CAITLIN O’REILLY OF CYLINDER STUDIO

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AR TISANS OF C ANADA

What inspires an artist to pack up their home and family and start a new life somewhere new? That’s exactly what Caitlin O’Reilly did when she moved with her husband and young son from Toronto to Prince Edward County in the summer of 2015. While she may not have known exactly what was in store, there was something about this little part of Eastern Ontario, with its burgeoning artist community, that just felt right.

Caitlin couldn’t have felt more welcome than in her perfectly appointed studio in the newly restored House of Falconer, a landmark property built in the mid-nineteenth century. Renovated lovingly by Alex Fida, this beautiful old house sits proudly just off of Main Street in Picton. Fida created a hub for artists to work, collaborate, and sell their wares, and it’s in this ever-growing and supportive community of artists where Caitlin settled in and founded Cylinder Studio.

Caitlin uses wheel throwing and slab construction to make her high fire porcelain and stoneware pieces.

While she focuses primarily on tableware, she is taking time to also make delicate clay jewelry pieces. She describes her work as contemporary, with an emphasis on a clean aesthetic that explores the subtle interplay of form and texture. Her pieces seem to evoke the bu-

colic and understated geography that surrounds her.

Her plates, for example, are a minimalist’s dream while possessing an honest earthiness that is pure county.

I visited her studio and found her head down at her table, molding a set of plates. A more romantic picture of an artist at work I couldn’t imagine. Her white and fresh studio in this grand old house was perfect, with her pieces proudly laid out on every available surface.

Here was a person who was loving what she was doing.

She later told me that she has so much gratitude for not only the other artists in her community, but also the people in the community at large, who often visit and provide so much feedback and support.

It’s this community, this geography of vineyards and fields and the abundance of sky, that seem to have fused into her work, its essence undeniable. Caitlin’s pieces look like the county feels: rustic, fresh and classic all at once. This honest interpretation of place is likely the reason her work has garnered such a passionate following. Caitlin ultimately found a place that encouraged her to stretch herself and hone her craft. One can only hope she continues to take even more leaps of faith. Caitlin’s work can be viewed and purchased at: cylinderceramics.com Instagram: @cylinderstudio

photos: Cylinder Studio

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Giuseppe de Cesare

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Photo: Polino National Park

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THE GREAT OUTDOORS

① Pollino National Park The beautiful Parco del Pollino, established in 1993, is the largest protected area in Italy. Visitors can hike through trails which are frequented by animals and birds of prey. Other activities to experience in the park include horseback riding, canoeing, and rafting. ② The Lucan Dolomites In the heart of Basilicata stands a fantastic landscape made of rocky peaks of The Lucan Dolomites. At their feet are Pietrapertosa and Castelmezzano, two beautiful towns resembling huge nativity scenes carved in the mountains. Both locations have been listed among the most beautiful villages in Italy.

W H AT YO U M U S T S E E I N B A S I L I C ATA Basilicata is a little gem that should be explored at least once in a lifetime. Here is a list to draw inspiration from on your next visit.

③

③ The Flight of The Angel Zipline Admire the beautiful breathtaking valley between Pietrapertosa and Castelmezzano through a zip line called “Flight of The Angel,” which offers unparalleled views of the mountain peaks. Comparatively, the “Flight of The Eagle” in San Costantino Albanese allows you to see the Pollino National park from a stunning viewpoint through a four-seat glider. ④ Beach Towns of Basilicata Among the most popular destinations with beautiful beaches are Policoro, Pisticci (pictured), Scanzano Jonico, Metaponto and Bernalda. Don’t miss out on Gnola beach, in Castrocucco di Maratea, which leads you to the smaller and more secluded beach of La Secca.

Surrounded by cliffs, this remote area offers a romantic and serene setting for visitors. ⑤ Palazzo Margherita By the heart of the Ionian coast stands the ancient village of Bernalda, known for being the hometown of Francis

17 Ford Coppola's grandparents. In 2012, the director finely restored the palace and developed Palazzo Margherita 5-star Resort and the Cinecittà bar.

AR TS AND CULTURE

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⑥ Museums of Matera If you appreciate surrealist artwork, consider taking the guided walking tour in Matera, which covers an open-space exhibition featuring the works of Salvador Dalì, running until the end of 2019. Walking through the Piazza Pascoli, one can enter the Palazzo Lafranchi, the former high school where the poet Giovanni Pascoli briefly taught. Today, the space houses the Museum of Medieval and Modern Art which holds two rooms, one of which is dedicated to the works of Carlo Levi, author of “Christ stopped at Eboli.” The Basilicata Film Festival As a sparsely populated region with large areas of wild nature, ⑤ Basilicata has become a cinematographic setting for the production of many films. Pasolini and Mel Gibson found similarities between the landscapes of ancient Galilea and the stone houses of Matera and their sun-drenched surroundings.

Thus, they chose Basilicata as a set for their masterpieces “The Gospel According to St. Matthew” and Photo: Gundolf Pfotenhauer “The Passion of Christ,” respectively. In December, the town of ⑥ Bella organizes the Basilicata Film Festival, where films on issues facing southern Italy are presented.

The Panecotto Project While visiting Matera, one should not miss visiting Panecotto, an ethical bistro and grocery store. Panecotto is a project that involves the promotion of local food producers who guarantee high-quality and ethical products. This sustainable supply chain aims to develop gastronomic tourism and social agriculture in the region. This “Circular Economy” business model is also active on a social level. Panecotto employs people with disabilities, giving them the tools to succeed and integrate into the work force and society. Local artisans and craftsmen are featured on a regular basis at the store, thus showcasing the genuine character of Basilicata.

WHAT TO SEE IN BASILIC ATA

WHAT TO SEE IN BASILIC ATA ⑦

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Photo: IG @lombardiphoto

LITTLE TOWNS AND VILL AGES

⑧ The Ghost Town of Craco Fifty kilometers from Matera stands the evocative landscape of Craco, a town on a beautiful hill made of white rock. Formerly abandoned due to natural disasters, the site now attracts visitors year-round and is a popular filming location. It was chosen by Lattuada as the cinematographic set for the 1950’s film "La Lupa" and

by Francesco Rosi in the 1970s for the classic film "Christ Stopped at Eboli." In 1990, the Taviani brothers filmed "The Sun Also Shines at Night" at this majestic spot. ⑨ The Palmenti of Pietragalla In the quaint village of Pietragalla, in the province of Potenza, you can admire the palmenti houses. The rustic caves, formerly used by farmers to make wine, greatly resemble the hobbit dwellings described by J.R.R. Tolkien in “The Lord of the Rings.”

MATERA

The World Famous Sassi di Matera (cover photo) The beautiful city of Matera, European Capital of Culture 2019, is best known for the “Sassi,” a vast complex of ancient alleys, terraces, buildings and homes excavated in rock. ⑦ The Churches of Matera The stunning Chiese Rupestri (pictured), built by the Byzantine and Benedictines monks during the Middle Ages, are 155 churches dug into the soft tufa walls, housing frescoes spanning nearly 1,000 years. At the end of Via del Corso and the beginning of Via Ridola stands the Church of San Francesco of Assisi. Named Saint Francis of Assisi after a visit of the saint in 1218 and standing in the center of the bright square, the church is notably baroque from its exterior, whereas the interior features intricate embellishments of different eras. The Matera Cathedral stands at the highest point of the city. The church has undergone several renovations over the centuries and its interior features styles from the medieval age onwards. It is worthy to see the frescoed image of the Madonna della Bruna, protector of the city. From the top of Piazza Duomo, one can see magnificent views of the Sassi. As well, the Piazza San Pietro Caveoso offers unparalleled views of the caves.

The Church of Sant'Agostino is historically known for its baroque façade and features unique frescoes.

Under Piazza Vittorio Veneto, you can find the centuries old secret city.

Referred to as an “Ipogeo” (underground room), this large space of about 5000 square metres includes houses, shops, rock churches and cisterns for collecting rainwater.

Venosa At the feet of the volcano Mount Vulture, lies Venosa, a town that still preserves many signs of its Roman past: the spas, the amphitheater, the medieval castle, the cathedral and the catacombs. Venosa is the hometown of Horace, the Roman poet most famous for “Carpe Diem,” and “In Vino Veritas." This town is also well known for its wines as the volcanic soil surrounding Venosa allows for Aglianico del Vulture to find its best form.

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Vanessa & Ele

A LUCANO IN TORONTO

Ralph Giannone, partner at Giannone and Petricone Associates Inc. Architects, tells us about his life as a Canadian from Basilicata An extended family member of Terroni, longtime friend of Cosimo’s, and Terroni’s architect for a number of years, Ralph is originally from Pisticci, Basilicata. Giannone Petricone Associates Inc. Architects (GPAIA) is a firm he founded and runs with Pina Petricone, his partner in business and in life. Started in 1995, the firm has completed many works, some of which have earned them recognition as leading architects in Toronto.

With a passion for urban culture and the desire to create provocative spaces through the unconventional use of forms and materials, Ralph and Pina have developed a portfolio that ranges from urban development with an expertise in hospitality, retail design, commercial and institutional projects to furniture design, master planning and everything in between.

Some of Ralph’s works include the award winning “Il Fornello” restaurant, the Toronto Parkdale Library, the Don Mills Redevelopment Project, Hotel Torre Fiore in Basilicata, and several Terroni locations in Toronto and Los Angeles. Currently he is working on STOCK T.C. and “Terroni and Sud Forno Produzione e Spaccio.”

We sat down with Ralph Giannone, a second generation Italian, to talk about his Basilicata. Growing up in suburban Toronto, Ralph recalls his experience of being

Italian-Canadian. He says, “I felt like I never quite fit in, being perceived as an Italian in Canada and a Canadian in Italy.” He goes on and shares a childhood memory, which he still remembers vividly. In grade 6 when he and his classmates started bringing lunch to school, he would often have an eggplant parmigiana or cotoletta (veal cutlet) sandwich, lovingly prepared by his mother, while his friends would eat cheddar cheese and bologna on Wonder Bread sandwiches. They would look at Ralph with shock on their faces. This would leave him feeling embarrassed and different from those around him. “I would go home really upset and I’d beg my mom for sandwiches with that orange cheese.” Like most proud Italian mothers, she refused, leaving him to feel like an outcast. Surprisingly, one day his lunch was a panino al cioccolato (chocolate sandwich), which he managed to trade for one of the much-desired bologna and cheese sandwiches. After tasting it, he never asked his mother for that again.

The kid pointed at as an Italian in Toronto spent all of his childhood summers in Pisticci, pointed at as a Canadian boy. Regardless, he fondly remembers his family and the food, warm beaches and town squares crowded with people and plenty of kids to play with.

photos: Stephanie Palmer & Francesco Giorgio

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A LUC ANO IN TORONTO

1. Terroni Queen Street: interir view 2. Sud Forno Temperance 3. Hotel Torre Fiore: External view of 4. Hotel Torre Fiore: view of living room 5. La Bettola Di Terroni (2004) interior view 6. Terroni Price: second floor interior 7. Terroni Price: first floor entrance 8. Terroni Los Angeles: first floor

A LUC ANO IN TORONTO

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“Basilicata is a special, unknown place,” he says. “It’s really hard to explain. It can only be experienced.” When asked to describe how he sees Basilicata, Ralph shares that it is a beautiful place, filled with warm and genuine people and defined especially by its remoteness. “Nestled between Puglia and Calabria, it is so secluded that not even the mafia was interested in getting in there,” he laughs.

As much as Canada is home to Ralph personally and professionally, the connection to Basilicata is still strong—so much so that in 2006, he decided to plant roots in Pisticci once again. In one of his summer vacations in Basilicata, on the way home from the beach with his family, he spotted a old military fort, Casolare della Tenuta Fiore. Fascinated, he deviated from his route home to check it out and fell in love with it. The family purchased the property with the idea of creating a home for the Giannone family from Toronto and Pisticci to gather for the holidays, but they realized that the place would be vacant most of the year. Instead, they decided to turn the casolare into a hotel. Run by his sister Mariana Giannone, Torre Fiore is a boutique hotel located in the largely undiscovered, sublime landscape of Basilicata, overlooking the Ionic coast of

the region. This four-star spectacular resort features 13 spacious modern suites in restored masonry structures, each unit unique and designed with state of the art luxuries.

One of the oldest settlements in all of Italy, Basilicata is painted with enormous mountains, strips of white sand, and crystal clear waters. Torre Fiore is a place, almost hidden, that offers a variety of beauty for visitors who often aren’t familiar with the rustic region. He describes the hotel as a little stronghold in the unknown region. For Ralph, Torre Fiore is a personal project that has brought sheer enjoyment for him and his family because of its location in his hometown. But most importantly, Torre Fiore is a place to acknowledge Ralph’s past as an Italian-Canadian boy.

The influence of Ralph’s Italian-Canadian heritage is clearly evident in his architectural works. From materials and installations present at Terroni and Sud Forno to the fire pit with the Muskoka chairs in the valleys of Basilicata at Hotel Torre Fiore, his own “hyphenated” life experience is shared through his work.

The cultural differences that caused him embarrassment as a child have become a source of strength in his life and profession.

photos: GPA

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Il condimento è il segreto

Robby Vrenozi

INSPIRING WOMEN What does a South African living in Basilicata share in common with a LIS (Italian Sign Language) Coach residing in Rome? Mikaela Bandini and Doborah Donadio are both inspiring women from Basilicata who have overcome disadvantages and found success against all odds.

Mikaela Bandini left South Africa at the age of 27 “to be with this guy from Matera I met at Cape Town International Airport,” she says. Almost 30 years later, she is still with that guy and has built an impressive career for herself in one of the poorest regions of Italy.

Smart, determined and a self-professed OCD Marketer, Mikaela has been in love with Italy and Italians ever since she can remember. Founder of “Viaggi di Architettura” (Architectural travels), brain behind the blog “Urban Italy,” guest contributor for Vogue and many other international publications, founder of “Can’t For­get It{aly}” and “Area 8,” Mikaela clearly didn’t allow the financial reality of Basilicata to slow her down. “I’m always most proud of my next venture, especially if it’s a crazy project that people say will never work. I am happy when the connections and combinations I make come together to form something new, special and unique”, she says. This brave outlook is apparent once we look at her work. Can’t For­get It{aly} is a production company that crowd-sources the best photographers, video makers and digital storytellers to create compelling visual content for the company’s customers, which include more than half of the regions in Italy, the Italian national tourist board ENIT, luxury brands and travel related companies. The innovation for Mikaela and her team came about with “Digital Diary Basilicata,” a collection of 7 experiences told by 7 young international video-makers, photographers and bloggers on their experience of Basilicata as tourists.

The campaign was hugely successful as it presented

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FROM BASILICATA a unique and unfiltered view of the landscape, culture and people of this beautiful region. 2000 original images, 7 digital stories and a demo of Digital Diaries Basilicata were released by Can’t For­get It{aly}, all free of copyright. Mikaela’s innovative mind foresaw that this would translate into a wider reach for her content, and she was correct.

Area 8 is yet another example of brilliant intuition.

Started as a side business, in six months this little coffee shop and theater tripled the revenue of her marketing office. A gathering spot for creative minds in the Sassi di Matera, it is a place where one can enjoy food, cocktails and live performances in a unique, laidback, vintage environment. “I like to think of Area 8 as an independent republic; where more often than not I create things that make little sense business wise, but are ideas and concepts that inspire me.” The menu at Area 8 is unusual. It is inspired by cuisine from all over the world and presented with a lucano twist. Items like hummus find the indigenous peperoni cruschi substituted for paprika. Tchips, a variation of nachos, are made of layers of the very traditional Matera bread instead of tortilla and served with their in-house made dip. Tiramisud (tiramisouth), a variation of Tiramisù, is served alongside an Italian coffee maker filled with the local liqueur Amaro Lucano for guests to pour over their dessert to taste. Bisc_otto (pictured), a handmade fortune cookie from Basilicata, contains silly, thought provoking messages designed to entertain Area 8’s guests and remind them of their experience there. The simple concept of a Lucano fortune cookie was so well received that once listed online, it sold 27,000 units in a mere two months.

In a region where most have to emigrate to find work, Mikaela Bandini has managed to create multiple successful enterprises and jobs for the locals with more to come.

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INSPIRIN G WOMEN

Interior of Area8 venue

“I like to think of Area 8 as an independent republic; where more often than not I create things that make little sense business wise, but are ideas and concepts that inspire me.”

—Mikaela Bandini

INSPIRIN G WOMEN

26 Left: Deborah Donadio at Chef Rubio's " Chef Rubio e la Cucina in tutti i Sensi" show Below: Deborah Donadio coaching Vittoria Golino

Children of a Lesser God Children of a Lesser God Broadway 1980 poster live action poster

Likewise Deborah Donadio, mother to a newborn baby boy, accomplished deaf artist, LIS consultant to A-List Italian actors and an advocate for the inclusion of disabled artists in the movie industry through “Cinedeaf Film Festival,” has overcome her own “barriers” and found success in an industry where the ability to hear seems to be a pretty important attribute.

When asked to introduce herself, Deborah says she is a bilingual deaf girl—she can communicate in spoken Italian as well as sign language. Born in Policoro, Basilicata, Deborah moved to Rome to pursue a career in the performing arts industry. She got her start through “Diversamente Comici” (Differently Abled Comedians), an acting course open to hearing impaired and non-hearing impaired actors. After much hard work and dedication, she began landing roles in theater and TV. Theater performances included “Citta’ dei Sordi” (City of the Deaf), “Diversamente Zelig” (Differently Abled Zelig Comic Show) as well as “Figli di un Dio Minore” (Children of a Lesser God), where she performed alongside Italian greats like Giorgio Lupano. “The Cast of Children of a Lesser God was mind-blowing; it was a mix of deaf and non-deaf actors, Italian a-listers alongside great, but lesser known ones.” On TV we see Deborah in the kitchen alongside Chef Rubio in “Cucina In Tutti I Sensi” (Cooking with all of your senses) where

she signs the recipes to popular dishes. Deborah’s talent really shines through when, as a deaf artist, she successfully portrays a non-deaf character in the popular Italian series “Romanzo Famigliare” (Family Romance).

What is a LIS Coach? “A LIS coach is an expert in sign language who works alongside actors during the filming of a movie to ensure proper delivery of sign language. Contrary to what most believe, a LIS Coach cannot teach you a universal sign language, as there is no such thing. Like all other spoken languages, LIS has many dialects and variations which take time to master" explains Deborah. In “Per Amor Vostro” (For Love of You), Deborah coached actress Vittoria Golino in her role of Anna, a Neapolitan mother to a hearing impaired child. Per Amor Vostro has received many industry nominations, as well as landing Valeria Golino the “Volpi Cup for Best Actress.”

Cinedeaf Film Festival is another project very dear to Deborah’s heart. The only International Deaf Film Festival in Italy, the event is produced by Istituto Statale per Sordi di Roma (State Institute for the Hearing Impaired in Rome) with the goal of creating more professional opportunities for hearing impaired individuals in the cinematographic sector (cinedeaf.com).

Deborah Donadio and Mikaela Bandini—quite literally are inspiring women from Basilicata.

CUCINA LUCANA FEATURIN G RIS TORANTE L A TALPA

Giovanna Alonzi

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“Acino, acino fa la macina” is a saying from Basilicata that roughly translates into something akin to “Every little bit helps.” In many ways, it epitomizes the lifestyle of Basilicata. The food of Lucania is based on the products of its land. It is “cucina povera” at its best —ingenious, but always simple. Salame Pezzente, the sausage of the poor, is one such example. It is made from the fattier and otherwise unused parts of the pig and mixed with wild fennel and fresh garlic. Peperoni Cruschi are red peppers that are dried, then fried and served on their own or as a special flavouring to dishes like salted cod. Lucanica is a type of very lean sausage that dates back to Roman times. It is incredibly lean because the pigs of Lucania graze the mountains and hills with the sheep. Basilicata has also become known for its truffles, which are often used in dishes with legumes and grains. The truffles found in the inner lands are Scorzone Estivo, Bianchetto and Tartufo Invernale.

In the more humid areas you can even find white truffles.

Grano Duro (durum wheat) is largely used in the region, most famously in orecchiette, lagane, strascinati pastas and especially Pane di Matera (Matera bread).

Uniquely shaped, Pane di Matera is crispy on the outside and soft on the inside, and it is irresistible in its authenticity. It used to be prepared in people’s homes and then baked in communal ovens. My friend Silvia remembers her mom mixing enormous quantity of dough by hand, shaping it into loaves and carrying it on a board on her head to be baked in the public ovens.

Each family that brought their bread to be baked had its own stamp that would be used to mark the bread and differentiate it from that of others, to this days these stamps are still used and have become a symbol of Basilicata and are often sold as souvenirs.

Guided by the necessity to avoid food waste, bread making in Matera created other delicacies. Ceccio Fritto is left over bread dough that is fried and then tossed in sugar. Cialledda is a type of panzanella that is made with leftover bread, tomato, olives and red on-

ion. Ciambotta is another dish of the cucina povera Lucana. Old loaves of bread are carved out and used as serving bowls for stewed vegetables right out of the garden. Wheat is also used in Crapiata Materana, a typical soup made to celebrate harvest. It is traditionally made with lentils, white beans, fava beans, cicerchia, wheat and potato. Historically, on the last eve of July, women would gather, each bringing a handful of legumes and cereal that they would cook together the next day in one large pot. The soup would mark the start of celebrations as the men returned from working in the fields. The 1st day of August in Matera is still Festa della Crapiata, recognizing the importance of the harvest and of the land itself.

Some of Basilicata’s greatest contemporary culinary triumphs are due to continued dedication to tradition, quality ingredient selection and integrity. It is a recipe that has led Donatella Di Bello, owner of “La Talpa” restaurant, to success. In 1998, at the age of 25, she took over a location entirely carved in the rock of the Sassi di Matera. She worked on it for 2 years, with the goal of opening a fun place for young people like herself to hang out. Initially, it was a sort of pub with food and music at night. Today, after being in business for 18 years, “La Talpa” has grown with Donatella and now accommodates 240 guests in high season in a casual dining environment. “La Talpa” changes menu four times a year, always using ingredients that are local and seasonal. The majority of the dishes she serves are traditional, like “orecchiette con le rape” or “calzone ripieno di ricotta.” Donatella has a passion for the renaissance of dishes that have ceased to exist. To her, one cannot deviate from what the terroir demands of you. She states, “Just like in music, you have to stick to the tune or you’ll be a nota stonata (off key). When you visit a place you want to smell it, hear it and eat its terroir.” To Donatella, food in Matera should feel a bit like “eating a cave.” In this edition of Terroni Magazine, she shares with us four of her signature recipes, enjoy!

photos: Luigi Roberti

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CUCINA LUC ANA

RECIPES

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Uova Fritte con Pancetta e Ricotta

Spaghetti all’Assassina

Ingredients 4 eggs 150g of pancetta, julienne 150g fresh ricotta 1 small onion, julienne 1 tbsp. EVO salt and pepper to taste

Ingredients 300g spaghetti 450g canned cherry tomatoes 4 tbsp. EVO 1 garlic clove salt to taste chili peppers

Method Sautee the onion with the pancetta in extra virgin olive oil (EVO) until golden. Add the eggs and place the ricotta gently around the eggs. Cover the pan with a lid for 2 minutes at the most and serve. Grate Truffles on top to taste.

Method Warm 2 tbsp of olive oil EVO in a wide pan with one clove of garlic until golden. Add 450g of canned cherry tomatoes and reduce to about 300g. In a small pot bring two ladles of the reduced tomato sauce and two ladles of water to a gentle boil. In a second pot heat the rest of the sauce. In a pan toast the raw spaghetti for a couple of minutes, then add a bit of EVO, the garlic and chili and fry for a couple of minutes. Cover the spaghetti with some of the diluted sauce. As the spaghetti start to soften, remove the garlic and chili. Use a wooden spoon to push the pasta to the border of the pan, creating a well in the middle where you’ll place a ladle of the thick tomato sauce. Add some of the diluted tomato sauce and shake the pan continuously so the spaghetti detaches from the pan. Repeat this process until the spaghetti reaches a texture that you like.

The spaghetti should be al dente, crunchy and tasty.

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RECIPES

Polpette di Pane al Sugo

Crostata di Ricotta, Fichi e Noci

Ingredients 200g breadcrumbs 80g pecorino 10 parsley leaves, minced ½ garlic clove, minced salt and pepper to taste 5 eggs 45ml milk tomato sauce with basil

Ingredients pasta frolla (shortcrust pastry) 500g “00” flour 350g butter 3 egg yolks 150g sugar lemon zest

Method Place all ingredients in a bowl and mix. The resulting batter should be soft but not liquid. Form balls of about 40g each with the resulting dough and deepfry them in oil at 350 F until golden. Place the balls in a fresh simple tomato sauce with basil and serve, Buon Appettito!

For the dough Preheat oven to 350 F. In the bowl of a mixer with the paddle attachment, mix the flour with the butter at room temperature. Add the eggs, sugar, and lemon zest and mix until all the ingredients are well blended together and let the dough rest for 1 hour.

Roll the dough out and place it into a 12” baking pan.

Filling 500g ricotta 3 eggs 100g sugar 200g fig jam 90g walnuts

For the filling Mix the ricotta and sugar with the eggs. Spread this mix over the dough in the pan. Spread the fig jam over the ricotta and add the walnuts. Bake for 45 minutes or until the crust becomes golden.

Max Stefanelli

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VINO DELLA BASILICATA Nestled in between the Ionian and the Tyrrhenian Seas, Basilicata is a mountainous hinterland made of forests and natural parks. This little region, a gem of Southern Italy that is still unknown to most, is dotted with forts erected on steep peaks and with ancient Greek cities on hills sloping down to crystal-clear bays caressed by the Mediterranean sun.

Aglianico del Vulture is the main vine of Basilicata.

It is grown in over 60% of the region’s vineyard area and produces 9/10 of the DOC and IGT wines. While not as well known as Nebbiolo from Piedmont, Aglianico is recognized as the 'big red' grape of southern Italy, growing particularly well in Taurasi in Campania and Monte Vulture in Basilicata. These areas, less than two hours from each other, are both volcanic in geology and produce magnificent red wines, amongst the most age-worthy in Italy.

Aglianico del Vulture Superiore DOCG is produced in vineyards planted with about 7000 plants/hectare yielding less than 5-6 t/hectare. The colour of the wine is an impenetrable ruby red, ​​ and the scent is elegant, with hints of ripe red fruit, wild marasca cherry, licorice, cloves and black pepper. Most of the traditional producers still use big barrels for aging the wine.

The important acid-tannic charge makes this wine very long-lived and perfect in combination with red meats.

The climate of Basilicata is predominantly continental, with Mediterranean character—hot-dry in both the coastal areas and the internal areas of the Matera hill. The weather of the ​​ Metapontino, stretching 40 km between Puglia and Calabria along the Ionian Sea, alternates seasonally between mild and rainy winters to hot, dry and fairly ventilated summers, which is ideal for the production of white wines like Greco and Malvasia—wines of medium structure but with a great aromatic consistency.

The vine-growing systems are mainly Guyot and Spurred Cordon, but the historical cultivation of alberello is still practiced in areas that are particularly inaccessible and difficult to work with.

Lucanian cuisine has deep roots in peasant culture, which is found in the DOP cheeses like Pecorino di Filano e Canestrato di Moliterno as well as in the Caciocavallo Podolico—both perfect with a glass of Aglianico del Vulture Superiore. The Luganiga, a type of seasoned sausage, and the stews and tortiere baked with lamb and potatoes are equally interesting and match well with the region’s big red wines.

photos: Grifalco

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V I N O D E L L A B A S I L I C ATA

OUR PRODUCER: GRIFALCO

Grifalco is a great producer of Aglianico del Vulture. It is owned by the Piccin family, who were originally wine producers in Tuscany but decided that southern Italy—and Basilicata in particular— was more promising. Our Agency, Cavinona imports three different wines from Grifalco:

Fra Rosato di Basilicata IGT Sumptuous cherry in colour, this is a rosé for the red wine drinker. On the nose the Fra delivers scents of rose, raspberry, currant, powder and citrus puffs. In the mouth it has a youthful, buoyant tendency, graced by the complexity of the Aglianico grape and the minerality of volcanic soils, resulting in a spectacular mineral salinity.

Grifalco Aglianico del Vulture DOC Brilliant ruby red in colour, the nose of this wine is generous and elegant with all the charm of the Aglianico grape: stylish floral hints, fresh and preserved red berry fruit and minerality. The palate is bold and determined, supported by soft tannins. A good acidity lengthens the deep, well-defined finish.

Gricos Aglianico del Vulture DOC Gricos is a simple, rustic and delicious wine with incredible versatility. It will appeal to those who appreciate impact and robustness, without alienating those with more subtle sensibilities.

Ele and Robby

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"WE SAT DOWN WITH FRAN CESC O VENA , CEO OF AMARO LUC ANO, AT L A BETTOL A DI TERRONI"

photos: Stephanie Palmer

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THE HIS TORY OF A LON G S TANDIN G ITALIAN TRADITION

A M A RO LU C A N O

Amaro Lucano is an herbal liqueur infused with the essence of more than 30 herbs. A product of Basilicata, it has been a staple in the houses of expat Italians for the past 125 years. We had the pleasure of sitting down with Francesco Vena, CEO of this family run business, who told us more about the company, its values and what the future holds for this lucano brand.

Francesco’s great grandfather, Pasquale Vena, a baker living in Naples, was intrigued by the fragrances and tastes of the herbs crossing the Neapolitan ports.

He began experimenting with these herbs and almost by chance, created an infusion. Thus, in 1894 the first

bottle of Amaro Lucano was born. After Pasquale’s passing, Amaro Lucano was inherited by his two sons, Leonardo and Giuseppe, who began advertising their product throughout Puglia and Basilicata in an effort to push their newly acquired company ahead. At first, the two brothers faced challenging times, but as the Italian economy boomed in the sixties, so did Amaro Lucano. The company’s advertising campaign in the eighties, “Cosa vuoi di piu’ dalla vita? Un Lucano!”

(What do you want more from life? A Lucano!), won them nation-wide popularity and launched their climb to international recognition.

Today, Amaro Lucano is renowned as a symbol of Italian culture overseas, and the secret to the company’s success lays with expats. Francesco tells us that when launching their product into a new market the first point of contact for him and his team is the Italian community, who with great pride introduces Amaro Lucano to their peers. To this day many Italians choose to gift a bottle of Amaro Lucano when visiting their migrant families abroad. Francesco thinks that the pacchiana (countrywoman) on the label reminds emigrants of the place they came from. A simple bottle of Amaro Lucano is a gift that carries warmth and a sense of home.

For many Italians, it is a symbol of pride.

All members of the Vena family have always been involved in the production of Amaro Lucano. For the past 125 years they have been dedicated to their product, passing the secret recipe down from one generation to the next. They have combined innovation and know-how along the way to continue to grow and improve their product. With Matera European Capital of Culture 2019, Amaro Lucano inaugurates its latest

endeavour—Essenza, the perfect marriage of tradition and innovation. Francesco tells us that Essenza will be a place where visitors can immerse themselves in an interactive experience inspired by the world of Amaro Lucano. Essenza Lucano will feature a bar where visitors can taste their product, a garden where they will be able to see, smell and touch the herbs that are in an Amaro Lucano bottle, and finally an exposition room where they will be able to interview all generations of the Vena family, all the way to his great grandfather, through their innovative 3D interaction tool which will project a hologram of the interviewee. Visitors will also be able to retrace the company's history on a voyage between past and future.

It’s important to note that Amaro Lucano, in partnership with the local university, has also implemented educational programs for future liquorists.

The university provides the courses and Amaro Lucano provides a job market for graduates, thus guaranteeing the longevity of the artisanal trade of liquor making. amarolucano.it/en

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The Insider News

Stock T.C. Opening soon 2388 Yonge Street

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STOCK T.C S TOC K T.C GROCER. BUT C HER. BAKER. RES TAURANT. BAR.

The secret behind Terroni and Cumbrae’s success is really no secret at all. Owners Cosimo Mammoliti of Terroni and Stephen Alexander of Cumbrae’s both have grounded their businesses in simplicity, tradition, authenticity and transparency.

Cosimo grew up surrounded by Southern Italian traditions. Everyday his mother, Rita, would prepare fresh meals for the family. Every January his father, Vincenzo, would make sopressata, and every September the whole family would gather to make passata di pomodoro. On his many trips to Italy, Cosimo realized that the secret behind the flavorful Italian dishes lies with materia prima—the simple combination of local, authentic and seasonal ingredients. He made this the core idea behind Terroni. Stephen, a third-generation butcher from Australia, learned the trade from his father, William, who taught him the importance of ethical, sustainable and traditional farming. When he opened his Cumbrae’s Butcher Shops in Toronto, Stephen wanted to infuse the core values of his upbringing into his business. When he started Cumbrae’s Farms, he chose to work exclusively with small, family-run farms that raise their animals in a healthy and humane environment.

All of this is STOCK T.C.—a collaboration between Cosimo and Stephen, Terroni, Sud Forno and Cumbrae’s.

Opening its doors soon and spanning over three floors of the Postal Station Heritage Building at Yonge & Eglinton, STOCK T.C. will be a place for real food any time of day. Starting from early morning, the ground floor will offer coffee, pastries and breakfast items. Throughout the day, it will be a market for produce & groceries and a station with freshly made home replacement meals to go. A quick service restaurant area will allow patrons to grab n’go or eat in loco a slice of pizza or a pork-belly sandwich made to order, as well as enjoy a beverage by the glass on the stunning 150-seat patio. The second floor will showcase a casual restaurant where the best staple dishes of Terroni and Cumbrae’s will come together in a perfect union, serving simple spaghetti al pomodoro to steak and frites. This cozy, laid back Italian American Bistro will be a place for everyone. The third floor will boast a rooftop event space and patio with an unobstructed view of the beautiful Toronto skyline.

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OPENIN G IN 2019

Spaccio Opening soon 22 Sackville Street

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SPACCIO TERRONI SUD F ORNO PRODUZIONE E SPACCIO

Since 1992 Terroni has strived to offer an uncompromisingly authentic Italian experience to every guest that walks through the door.

With this philosophy in mind, the company heavily invested in the quality of its Materia Prima (raw materials) to be able to offer the true flavours of tradition.

Just like in the olden days, everything is made from scratch in house daily. Terroni Adelaide provides all the fresh pasta, Sud Forno on Queen the desserts; Sud Forno Yonge & Temperance the bread and the list goes on.

With the goal of maintaining consistency across all locations, centralizing production was deemed the way to go. As a result, Terroni Sud Forno Produzione e Spaccio (or Spaccio) was born. Spaccio will act as the backstage to the main show taking place between the tables at Terroni and Sud Forno. The spaghetti in your Norcina, the bread in your breadbasket, the pizza dough of your Scattagengive,

the sausage in your Pappardelle alla Iosa and your Torta Calda will all be made at this centralized artisanal hub. Starting early in the morning customers will be able to drop by to visit this 13,000 sq/ft production center to watch the bread coming out of the oven, the artisans hand making pasta and the pastry chef busy with cornetti, bomboloni and other breakfast items. The local community will be able to gather at Spaccio for breakfast and lunch as well as pick up homemade pasta and pasta sauce to go, along with desserts, salumi, formaggi and all imported Terroni and Sud Forno products.

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Stephanie + Laura

F RO M O U R LU C A N I AT T E R RO N I

OUR OWN PIECE OF BASILICATA AT TERRONI At Terroni we are very lucky to have our small population of Lucani from Basilicata: Michele Quinto, Sous Chef at La Bettola di Terroni, and Rossella Covucci and Silvia Caputo, baker and cook respectively at Sud Forno on Queen. We decided to sit down and discover what Basilicata means to our three Lucani.

Michele Quinto

To me, Basilicata is a land of good, honest and genuine people. I hope these values shine through in my everyday actions. My caring family and my true friends support me in all my challenges, even from afar.

It is very difficult for me to explain what made me leave Basilicata, but mostly it was my desire to achieve a fulfilling life, professionally and personally. Cosimo Mammoliti and Costantino Guzzo gave me an opportunity to transfer the love and respect I hold for Basilicata into the dishes I create every day at La Bettola di Terroni.

For me Terroni encompasses the culture and traditions of the whole south of Italy. In my small way I strive to share the flavours and aromas of my beautiful Basilicata with our customers at La Bettola di Terroni, with simple recipes that bring you back to Sunday mornings at home.

Silvia Caputo

To me, Basilicata is all about its organic foods and traditional recipes.

Each time I cook the simple recipes my mother taught me, I think of my family and I feel like I am home. A wise person once said, “You always cook thinking of someone else, otherwise you are just preparing something to eat.”

I left Basilicata because I wanted to learn another language and find a job in the field that I love. Terroni gave me the opportunity to share my professional experience gained in Italy, especially the art of making handmade pasta.

Rossella Covucci

When I think of Basilicata I think of a region still largely undiscovered. However, any person travelling to Basilicata would be amazed by its wealth, beauty and warmth.

Yet, living there is hard. As one of the characters of the movie “Benvenuti al Sud” (Welcome to The South) states, “When an outsider comes to the south, he cries twice — when he arrives and when he leaves.” I find this so true. Basilicata is a place with kindhearted people who make you feel at home.

The desire to improve my life and to travel the world to learn about other cultures made me leave my homeland. I have worked at Sud Forno for a year, sharing my passion for food and cooking. I found more than I expected. Not only did I get a job, but I met amazing people that I am honoured to call family.

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