Panoram Italia Winter 2009/2010

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I TA L I A

PM40981004

PANORAM

WINTER 2009• VOL.4 • NO.4

T H E C O M M U N I T Y M AG A Z I N E M A I L E D TO I TA L I A N / C A N A D I A N H O M E S I N T H E G R E AT E R M O N T R E A L A R E A

Q U A R T E R LY • T R I M E S T R A L E • T R I M E S T R I E L

DOSSIER:

THE DREAM OF A FONDATION

FCCI BOARD MEMBERS

SEPT D’ENTRE NOUS • SEVEN OF US • SETTE DI NOI FROM LEFT: PETER POMPONIO, CARMINE D’ARGENIO,

ROBERTO T. DE MINICO, JOEY SAPUTO, ENZO REDA, ANGELA CIVITELLA, PETER COMITO SR

SPOSI

NOVELLI 2009

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www.panoramitalia.com

LE MONDE DU CAFÉ

COVER

Joyeux Noël et Bonne Année 2010 Merry Christmas and Happy 2010 Buon Natale e Felice 2010

Joyeux appels et bonne navigation !

PUBLISHER AND EDITOR Tony Zara EDITOR-IN-CHIEF Filippo Salvatore MANAGING EDITOR Gabriel Riel-Salvatore ASSISTANT EDITOR Joey Franco

PHOTOS Darryl Mc Call Studio (cover) Vincenzo D’Alto HAIR STYLIST & MAKE-UP Nazzareno Salvi / Estetica Emmanuelle Blanchard ADVERTISING - SALES Frank Crisafi Eric F.-X. Perrault

PRINT & INTEGRATED SALES Cynthia Iorio ART DIRECTOR Gabriel Riel-Salvatore / Manon Massé GRAPHIC DESIGN Manon Massé PROOFREADER Merisa Pellegrino

CONTRIBUTORS Pasquale Artuso Julie Aubé Elisa Casella Laura Casella

Rolando Del Maestro Loreta Di Vitta Piero Facchin Chiara Folini

Editorial

Life Stories Mario Previ ....................................... 18 L’influenza H1N1 .............................. 19 Homeward-bound... after 92 years ... 21 Little Italies: Keeping the spirit alive ... 22 Mangia, Mangia ............................... 23

1628 rue Fleury est, Montréal -

514.382.3330 6873, Plaza St-Hubert Montréal, Québec 514.276.1360

Franca Mazza Christina Nicolo-Couto Peter Pomponio Elvira Truglia

Life Style

Comments and opinions ................... 10 Publisher’s note ................................ 12 Friends of Panoram Italia Winner .......12 Montreal Palermo of St. Lawrence? . 13 Our Cover .................................... 14-15

Vêtements, chaussures et accessoires pour dames

Shauna Hardy Joanne Latimer Pina Luscri (Intern) Sabrina Marandola

Food and Travel Recepies: Eating Comfortably ...... 26-27 Advertorial: Pizzeria Napoletana ........ 28 Advertorial: Pasticceria Alati-Caserta .. 29 Vin: Entrevue avec Dean Di Maulo ... 30 Vin: Un toast à Cinecittà ................... 31 Travel: Carpinteri Winery ................... 32 Café: The daily grind ......................... 33 Café: L’ABC du grain de café ............ 34 Café: L’art de la torréfaction ............. 35 Café: A short take on espresso machines ................... 36 Café: The Art of Serving Coffee ......... 37 Café: Inspirations café ...................... 38 Café: Interview Andrea Illy ............... 39

Fashion: Winter’s Wardrobe Trinity.. 42-43 Living Italian Style ....................... 44-45 Profile: Loving Italy on Wheels ......... 46 Profile: Neil Levine ............................ 47

Art and Culture A century of Futurism ....................... 48 Architecture: Mirko Zardini ............... 49 Theatre: Steve Galluccio / Take 2 ...... 50 Music: John Pizzarelli Q&A ............... 51 Cinema: Galileo Live ......................... 52 Photography: Ron Galella / Ilvio Gallo ... 53

Business Advertorial: Au fil de l’eau ................. 54 Assante: Incorporation of a business or professional practice ......................... 55 Pasquale Artuso & Ass.: Procure in Italia ................................ 56 Desjardins: Why consult an expert about your financial future? ............. 57 Italian Business Directory ............ 58-59

Events Governer’s Ball: 25 new members for the 25th anniversary .............. 60-61 25th Governer’s Ball .................... 62-63

Sports Ferrari California ............................... 64

Life Style Words of wisdom: Nadia G ............... 40 Fashion: Italian Fashion Week ........... 41

Newl ywe ds 2008-2009 ................................... 65-70

We look forward to hearing from you!

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Le opinioni espresse negli articoli firmati non rispecchiano necessariamente le idée della direzione e/o dell’editore che non vanno ritenuti legalmente responsabili del loro contenuto e della loro veridicità.

Les opinions exprimées dans les articles signés ne sont pas nécessairement celles de la direction et/ou de l’éditeur et ils ne peuvent pas être tenus légalement responsables de leur contenu et de leur véridicité.

The opinions expressed in this magazine and/or its signed articles are those of their authors and do not necessarily reflect the opinion of its administration or publisher and cannot be held legally responsible thereof.

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Letters to the editor

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Comments from our readers Joyeux Noël et Bonne Année 2010 Merry Christmas and Happy 2010 Buon Natale e Felice 2010 Hi to the team of Panorama Italia. I just wanted to let you know that your magazine is causing a riot with the new issue Fall 2009 vol. 4 no. 3. My eye caught your cover page and I have almost all the women here

a human heart and of course without mentioning the excellent good looks. Thanks Mara Petucco, Montreal I read your article Italians of Montreal: A Memoir (Fall 2009 Vol. 4 no. 3) and viewed the Youtube link of Giovanni Princigalli’s film Ho fatto il mio coraggio) what a wonderful documentary! I must share it with

(married, divorced, single etc...) going BANANAS. I would have never thought of ever emailing this, but I find it hilarious that I have all these lovely women swooning and sighing and falling over their feet for this very fine looking Dr. M. Gilardino, including myself!!!. We all love your magazine and we appreciate the wonderful article for a special doctor who has

my family and friends. I know how much it will be appreciated and enjoyed. In fact, in the second link the voice of my cousin Father Umberto Raneri, can be heard in the background speaking to the people at the 40th anniversary feast.

I was able to contact the Mr.Prinicigalli. I have inquired if he’d be willing to screen his documentary to students, parents and family at the Sacred Heart School of Montreal as part of our fund raising initiatives in celebration of our school’s 150th anniversary.

You may be aware our school has an important number of girls of Italian ancestry and I think this docu-

mentary would strike a high degree of interest within our school community. We are even thinking about opening the event to Loyola, who has an even greater number of students of Italian heritage.

Our social science department head (also of Italian decent) has agreed to engage the girls in a co-curricular activity to support this fundraiser.

Mr. Prinicigalli’s documentary will be a great opportunity for our girls to learn and appreciate the great courage and strength their ‘nonna’s’ demonstrated.

Hopefully they will be inspired to pursue their goals and dreams by mirroring similar courage and strength, and in doing so, pay homage to these ladies that came before us.

I hope this will be a great event - and it all started with the article in your magazine. Thank you.

Grace Paolucci, Montreal I was in Montreal last week on vacation visiting a friend who receives your magazine. I was very interested in reading the stories and articles about Italian immigrants and second generation Italians, so she gave me the magazine to take home as I am from Toronto. On my way back by Via Rail, I read the whole magazine and was impressed with the style of the magazine. I am second generation Italian and I enjoy reading up about the Italian culture and this magazine is a great read. Thank you.

Maria Ferrari, Toronto

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Publisher’s note & Friends of Panoram Italia

Report on the committee’s work for a private Italian school in Montreal

by Tony Zara

n Tuesday, October 25 in the Salone dei Governatori del Centro Leonardo da Vinci, the third meeting of the Comitato Scuola Italiana took place. Maria Luisa Faggian and Sandra Ottoboni reported on their meeting on September 17 with Marie Line Gagnon, representative of the private schools branch of the Ministère de l’Éducation du Québec. Here is a summary of the information they were given: 1. 25 hours of teaching must be imparted only in French or in English (for eligible students).

2. Italian can be offered as a subject by qualified teachers who need to receive from the Education Ministry their ‘Titularisation’ (right to teach). An extra one and a half hours of Italian can be offered daily either in the morning or in the afternoon, provided that parents are informed. Italian will appear as an official subject on the student’s report card. In other school activities, such as music, arts and sports, the Italian language can be used and taught by teachers who need not be officially recognized by the Ministry of Education. These activities will NOT appear on the report card.

After discussing several options, the committee reached the conclusion that in order to be ready to open the school by September 2011 with a total of six classes: two pre-maternelle, two maternelle and two first grade sections (with a maximum of 25 students in each class) and build from there year after year all the way to secondary five, there is no other choice but to make it completely private since at the beginning there is no public funding available. The school will be eligible for funds from both the Quebec and Italian governments after two or three years once it will be evident that the teaching being offered at the school is of high quality.

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The distinguishing traits of the Italian school, the committee believes, need to be the following: 1. A private school. 2. Teaching some subjects in Italian and using it in extra curricular activities and in exchange programmes. 3. Very high standard in teachers’ qualifications and in quality of teaching. 4. Having the school become part of an international programme and network. 5 Putting emphasis on subjects like pure, applied and computer science and on Canadian, Italian and international history.

Because of the lack of public funding, tuition fees will be, to begin with, rather high. However, as time progresses, a bursary programme initiated by our community, supplemented by government funds, will enable a bigger number of families to enrol their children in the school.

The choice of the school location was also discussed. Since the major three areas where most of the potential parents reside are Laval, the West Island and Rivière-des-Prairies, the committee favours renting a building centrally located on the island, easily accessible by car. The exact location remains to be determined as well as the name of the school. Suggestions from interested parents and parties are welcome. v

Giusi Di Sano: Winner of Fall Grand prize Lancaster Ceramic Watch P

anoramItalia magazine would like to congratulate Mrs. Giusi Di Sano, the lucky winner of the fall grand prize of a beautiful Lancaster watch (750$), graciously offered by Mr. Carlo Scalzo of Lancaster. Mrs. Di Sano is born in Montreal and grew up in NDG, near Upper Lachine. Mrs. Di Sano’s parents are both from Sant’Apolinare in the provincial di Frosinone (Ciociaria). She graduated from Concordia University with a degree in Italian Studies and now works for McGill University in the Chaplaincies service. Mrs. Di Sano decided to make a donation because she enjoys reading the magazine and finds the stories very interesting and educational. She also says that it is a good way to support the Italian Community. v

Last chance to win a two week vacation in Italy for two people! To contribute visit panoramitalia.com and click “support us ” or mail your contribution to Panoram Italia. (See details page 17) Deadline is january 15th, 2010. Drawing is February 15th, 2010

Éditorial

www.panoramitalia.com

13

Our piece of the pie

Is Montreal truly “a Palermo on the Saint Lawrence”?

Let the truth come out, but stop Italian bashing uring the month of October 2009, French and English language media (TVA, Radio Canada, Le Journal de Montréal, La Presse, The Globe and Mail, The Gazette, etc.) have underlined with front-page headlines and a plethora of reports that the construction business in the greater Montreal area is rotten to the core with bid rigging run by organized crime as a cartel. The Journal de Montreal and La Presse have been particularly scathing in their accusations. Even The Globe and Mail, usually more even-handed, came out with a sensationalistic front-page headline that read: ‘Shady dealings. Police Probes, Mafia allegations in the Palermo of Canada. Fresh claims of corruption revive old shadows over Montreal’.

Reporters and editorialists have had a ball underlining the illegitimate procedure followed in awarding multimillion dollar contracts to construction companies, several of them owned by Italian-Montrealers, who, the adagio goes, had friends in high places in mayor Gerald Tremblay’s municipal administration.The water-meter scandal emerged as a particularly fitting opportunity to revive latent Italophobia. Public opinion was once again subliminally led to believe that family names ending with a vowel are congenitally prone to crime. This, of course, is absurd, but that is the way most people have reacted.

The shady manner in which the consortium Simard-Beaudry, possibly the biggest construction firm in Quebec, owned by Tony Accurso, was awarded the $355 million water meter contract by the Tremblay administration became the pretext for Italian bashing. It was reported ad nauseam that former president of Montreal’s executive committee, Frank Zampino was invited as a guest on Mr. Accurso’s yatch. Thus more than tacitly implying that occult and lurid backstage dealing, and meanderings had the upper hand over transparent, licit public bidding for the largest contract in the city’s history.

Profiting and fraud by means of bid rigging by an occult cartel, if it exists, must be condemned and eliminated. It must be the new municipal administration’s priority of priorities because transparency and accountability are basic tenets of responsible and democratic government and eliminating corruption means keeping at bay or reducing Montreal taxpayers’ burden.

Free press is a basic tenet of a democratic country, but here is such a thing as irresponsible reporting. And there has been plenty of it in establishing a cause-to-effect link between corruption, organized crime and being Italian. This is the divide, the demarcation line that ought not to have been crossed. That is where I draw the line between municipal corruption in Montreal and an orchestrated smear campaign against ‘Italians’. Police reports and scholarly research in criminology keep demonstrating that Italian-Montrealers are amongst the most law-abiding citizens.

The subliminal link between an Italian-sounding surname and being a mafioso is absolutely uncalled for because it has no factual base.

How do I explain the fact that several names involved in the ‘construction scandal’ are Italian sounding? Simply by the high degree of integration in Quebec society and the economic clout that the ethnic component of Italian origin in the greater Montreal area has acquired. If we of Italian ancestry were still a freshly arrived and working class immigrant community, you can be sure that not many of us would be involved in the bidding of huge construction contracts.

Most of us are Canadian born of the third or fourth generation, well-off and a growing percent-

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by Filippo Salvatore

age possesses a higher than average level of education.

In the span of a century, we have reached middle or upper middle class status. It is this newly acquired status and clout that French and English media find difficult to accept. They presuppose or just assume that successful Italian-Canadians hoarded riches not by playing according to democratic rules, but by intimidation and violent means. The implicit logic is that ‘Italians’ are congenitally prone to crime. This is a logical fallacy because it is simply and absolutely not true.

Italian Montrealers have acquired social mobility and economic clout by means of sweat, sacrifices and perseverance. Many of our ancestors were unskilled ‘urban villagers’, but nowadays, most of us are urbane and highly skilled. The presence of close to 300,000 people of this kind in Montreal is a blessing. The full implication of our irreversible anthropological transformation is what the two charter groups have difficulty accepting. But accept they must, because we have every intention of claiming our piece of the pie.

With integration and economic clout comes sharing of power. Exercising power leads, however, inevitably to interethnic conflict. Resentment towards Italians is due to the fact that we are ‘taking too much space’. People who think this way should ask themselves whether power in a country of immigration like Canada is set in stone, and should remain a prerogative of the English and the French.

When Italians, at the beginning of the confederation, were just good navvies and ‘knew their place’, they were not involved, like John Macdonald or Van Horne, in million dollar real-estate speculation, seizing illegally Indian land or in the Montreal to Vancouver railroad construction scandal. Let us not kid ourselves: Canadian history is full of corruption, interethnic violence and intolerance. Since the end of the last World War massive immigration has changed drastically and irreversibly the composition of Canada’s population. As a consequence a new vertical mosaic is emerging where all sorts of strange sounding family names are playing and will play even more so in the future a major role. Class lists in urban Canadian universities sound like the United Nations!

Corruption in the construction industry in Montreal is not a novelty as the Winchester commission at the beginning of the 20th century and the Cliche commission demonstrated about two decades ago. Does the name of Dédé Desjardins ring a bell? Even the Gomery commission on the sponsorship scandal demonstrated that the biggest beneficiaries were several “bons Québécois”. But the major culprit became former minister Alfonso Gagliano.

Let me conclude with a parallel which is meant simply to provide food for thought.

How would Jews and WASPS react if, in giving a tit for tat, I would say that professional scoundrels like Jeffry Picower or Bernard Madoff, who have defrauded investors or stolen many billions, I repeat billions, of dollars in clients’ money, have turned New York into a Tel Aviv on the Hudson? And speaking about white collar professional scoundrels, do not the likes of Earl Jones and Vincent Lacroix fit the definition perfectly? But of course, it is better to splash names like Accurso or Zampino on front pages. It gives French and English language media a good conscience, but it breaks every rule of responsible reporting. This is what we at Panoram Italia are not willing to accept. We believe that your kind can be and is as corrupt and evil as us ‘Italians’. v

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Our Cover

www.panoramitalia.com

by Filippo Salvatore

Le rêve d’une Fondation

The Dream of a Foundation

La Fondation communautaire Italo-Canadienne (FCCI) est un des plus importants organismes communautaires de la communauté. PanoramItalia a décidé de mettre en page couverture l’actuel conseil d’administration de la FCCI, en poste depuis 2007, afin d’expliquer son rôle et ses principaux accomplissements comme la fondation du Centre Léonard de Vinci et son grand rêve de créer une école privée de langue italienne de qualité. Le conseil d’administration est composé de : Carmine D’Argenio, président, Enzo Reda 1 er vice président, Joey Saputo Vice President, Roberto T. De Minico secrétaire, A n g e l a C i v i t e l l a t r é s o r i è r e, Pe t e r Pomponio et Peter Comito Sr directeurs.

Mario Galella est le président sortant ex officio.

The Fondation Communautaire Canadienne-Italienne (FCCI) is one of our community’s main organizations. Panoramitalia gives this issue’s cover story to its board of directors, in charge since 2007, in order to explain the role it has been playing in many philanthropic causes, to recall some of its accomplishments, such as the building of the Centro Leonardo da Vinci, and to present a dream it is pursuing, namely the opening in the near future of a high-end private school where Italian will be a language of instruction. Here is t h e Fo n d a t i o n ’s b o a r d o f d i r e c t o r s : C a r m i n e D ’ A r g e n i o, P r e s i d e n t , E n z o Reda, 1st Vice President, Joey Saputo, Vice President, Roberto T. De Minico, secretary, Angela Civitella, Treasurer, Peter Pomponio and Peter Comito Sr, Directors, Mario Galella, past President ex officio.

Il sogno di una Fondazione La Fondazione Comunitaria Italo-Canadese (FCCI) è uno dei maggiori organismi esistenti. Per spiegare il ruolo che svolge in numerose iniziative filantropiche, ricordare alcuni dei traguardi raggiunti, -la fondazione del Centro Leonardo da Vinci- ed il sogno che sta perseguendo per l’avvenire, -la fondazione di una scuola privata di grande qualità in lingua italiana- Panoramitalia ha scelto di far conoscere il suo consiglio d’amministrazione in carica dal 2007. Carmine D’Argenio, presidente, Enzo Reda 1° vice presidente, Joey Saputo Vice Presidente, Roberto T. De Minico segretario, Angela Civitella tesoriere, Peter Pomponio e Peter Comito Sr direttori, Mario Galella, presidente uscente ex officio.

l s’agit tous d’hommes et de femmes d’affaires ou de professionnels de deuxième génération, nés, formés et travaillant à Montréal. Chacun d’eux se sent parfaitement canadien, mais ils demeurent tous aussi très fiers de leur héritage italien. Leur implication dans les nombreuses activités de la Fondation leur permet de maintenir en vie leur sentiment d’appartenance à la communauté et d’entretenir un attachement fort avec leurs origines qu’ils s’efforcent de propager toujours davantage au sein de la société canadienne. Chaque membre du conseil d’administration de la FCCI possède une histoire fascinante qui mériterait d’être racontée, mais faute d’espace, je ne peux pas toutes les présenter dans cet article.

Comment et pourquoi est née la Fondation Communautaire Italo-Canadienne ? Voici le souvenir qu’en a Giuseppe Di Battista, ex président de la Fiducie Canadienne Italienne. « En 1974, les principales fédérations d’associations des diverses régions du Canada se sont réunis à Ottawa et ont fondé le Congrès des ItaloCanadiens. L’avocat Alfredo Campo, alors élu président, s’est tout de suite rendu compte que le Congrès avait besoin d’un organisme sans but lucratif qui l’aiderait à recueillir des fonds pour financier ses activités. Par conséquent, la FCCI organise depuis 1975 diverses activités de levée de fonds (Téléthon, tournois de golf, le rallye automobile Centomiglia, des soirées de poker et le bal des gouverneurs) pour financer ses activités et pour appuyer des œuvres de charité ou de fondations médicales au sein ou en dehors de la communauté italienne de Montréal.

Voici un bref portrait de Carmine D’Argenio, l’actuel président de la FCCI. Carmine est né à Montréal il y a 51 ans. Il partage sa vie avec Rosine, une française d’origine, avec qui il a eu trois enfants: Anita, Massimo, et Sara. Son père Gerardo D’Argenio, arrivé à Montréal en 1952 à l’âge de 15 ans, est originaire de Piano D’Ardine, non loin de Naples. Il a ouvert en 1976 à Laval un concessionnaire BMW/Mini, BMW Laval, aujourd’hui considéré parmi les plus importants au pays.

«Mon père Gerardo a été pour moi un modèle et une source d’inspiration. C’est un homme extraordinaire qui possède à fois le caractère concret de l’homme d’affaire et l’intuition de l’artiste. Avec le temps, j’ai compris qu’avoir du succès n’exclut pas d’entreprendre de nobles causes. C’est une leçon qu’il m’a apprise et que je tente de mettre en pratique. Les activités de

i tratta di uomini e donne d’affari o di professionisti di seconda generazione, nati, formatisi ed attivi a Montreal. Il coinvolgimento nelle numerose attività della Fondazione permette loro di mantenere vivo il sentimento di appartenenza alla nostra comunità e l’ attaccamento alle nostre illustri origini italiane. Ogni singola persona del consiglio di amministrazione della FCCI ha una storia affascinante da raccontare che meriterebbe di essere conosciuta meglio, ma ovvie ragioni di spazio non mi consentono di farlo.

Come e perché è nata la Fondazione Comunitaria Italo-Canadese? Ecco il ricordo che ne ha Giuseppe Di Battista, ex presidente della Fiducie Canadienne Italienne. ‘Nel 1974 le principali federazioni di associazioni delle diverse regioni del Canada si sono riunite ad Ottawa ed hanno fondato il Congresso Nazionale degli Italo-Canadesi. L’avvocato Alfredo Campo, eletto presidente, si è subito reso conto che il Congresso aveva bisogno di un organismo che potesse fare la colletta di fondi senza scopo di lucro per finanziare le sue attività.

Dal 1975 la Fondazione organizza varie attività come il Telethon, il torneo di golf, il rally automobilistico Centomiglia, la serata di gioco di poker o il ballo di gala dei governatori, per finanziare le proprie attività e per fare opera di beneficienza’.

Che tipo di persona è Carmine D’Argenio, il presidente attuale della FCCI? Carmine è nato a Montreal 51 anni fa, è coniugato con Rosine, una francese d’origine,

hey are all second generation business men or women or professionals who were born, or were formed and live and work in Montreal. The board members’ involvement in many activities allows them to keep alive their feeling of belonging to our community and to our illustrious Italian origin. Each of them has a fascinating story to tell about himself and indeed it would be tempting to write about them all, but lack of space does not allow it.

When and why was the FCCI founded? Here is how Giuseppe Di Battista, past president of the Fiducie Canadienne Italienne, remembers it. ‘The various federations of associations from across Canada came together in Ottawa in 1974 and founded the Italian Canadian National Congress. Lawyer Alfredo Campo was chosen as its president. He soon realized that the Congress needed a non-profit organization status to collect funds for its activities. As a result, since 1975 the FCCI launches fund raising campaigns (telethons, gulf tournaments, the Centomiglia car rally, poker game evenings or the Governors’ Ball Gala) to finance its activities and to distribute other available monies to charitable or medical research-oriented organizations both inside and outside the Montreal Italian community.

Here is a succinct profile of Carmine D’Argenio, presently the FCCI’s president. Carmine was born in Montreal 51 years ago. He is the husband of French-born Rosine and the father of Anita, Massimo and Sara.

Carmine’s father, Gerardo D’Argenio, was born in Italy in the village of Piano D’Ardine, not far from Naples. He was 15 when he arrived in Montreal in 1952. In 1976 he opened a BMW and Mini dealership in Laval, BMW Laval, which is today one of the biggest in Canada. ‘My father Gerardo is for me,” Carmine explains, “a shining example to imitate. He is an extraordinary individual who embodies both the businessman’s matter of fact concreteness and the artist’s spirit. In seeing him at work I realized that being concrete does not exclude being endowed with an artist’s afflatus, like my dad’s love for bel canto. This combination is a principle he passed on to me.’ Carmine takes a breath and starts speaking about his role as the FCCI’s president. “We are involved in social, cultural, educational, charitable and philanthropic endeavours. Our 300 governors’ yearly economic contribution allows the FCCI to play a significant role.

Our greatest achievement in the last two decades remains the building of the Leonardo da Vinci

Suite à page 15, colonne 1

Continua a pag. 15, colonna 2

Continued on page 15, column 3

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www.panoramitalia.com la Fondations sont associées à des causes sociales, culturelles, médicales ou éducatives. La contribution financière des 300 gouverneurs qui versent annuellement des fonds à la Fondation, nous permet de jouer un rôle important dans des causes philanthropiques,» poursuit D’Argenio. «Notre plus grande réussite des deux dernières décennies demeure la création du centre communautaire Léonard de Vinci qui est la manifestation concrète de l’importance démographique et économique de la communauté italienne dans la société québécoise. Nous avions besoins d’infrastructures modernes et efficaces pour gérer nos opérations. Le Centre Léonard de Vinci, nous rend très fiers, car il s’agit d’un des plus importants centres culturels au Québec.»

«Notre communauté, souligne-t-il, change rapidement. Nous ne sommes plus des immigrants. Nous sommes une communauté pleinement établie et peut-être désormais trop intégrée à l’ensemble de la société canadienne. Les exigences de la troisième, quatrième, voire cinquième génération, ne sont plus économiques, mais culturelles. Il faut trouver des moyens nouveaux pour sauvegarder le sentiment d’appartenance à notre héritage italien. Ceci est d’une importance capitale pour la troisème et quatrième génération, car la connaissance de l’italien est ce qui nous définit comme italo-canadiens.

L’actuel conseil d’administration de la Fondation, en particulier Peter Pomponio, Roberto De Minico et moi-même, a accueilli favorablement l’idée proposée par votre revue d’ouvrir une école privée de grande qualité où l’italien serait employé comme langue d’enseignement. Une institution de haut calibre, où nos enfants et petits-enfants pourront être formés et devenir parfaitement trilingue et qui leur permettra de concurrencer les meilleurs au Canada et dans le reste du monde. Voilà ce que j’espère pouvoir léguer aux générations à venir comme président de la Fondation. » v

Our Cover ed ha tre figli: Anita, Massimo e Sara. Carmine è figlio di Gerardo D’Argenio, originario di Piano D’Ardine, in provincia d’Avellino, nell’Irpinia. Arrivato a Montreal nel 1952 a 15 anni, Gerardo ha aperto nel 1976 la filiale di macchine BMW e Mini ubicata a Laval, oggi una delle più importanti del Canada. ‘Mio padre Gerardo rimane per me, spiega Carmine, un fulgido modello da imitare. É un uomo straordinario che possiede la concretezza dell’uomo d’affari ma anche lo spirito dell’artista.

Nel vederlo all’opera mi sono reso conto che la concretezza non esclude l’afflato dell’artista, come l’amore del bel canto. É un principio che mi ha inculcato e cerco anch’io di mettere in pratica. Le attività in cui la Fondazione è coinvolta, chiarisce Carmine, sono sociali, culturali ed ducative. Il contributo economico dei 300 governatori, che versano una quota annuale, ci permette in svolgere un significativo ruolo filantropico. Negli ultimi due decenni il traguardo più cospicuo raggiunto dalla Fondazione é stato quello di costruire un centro comunitario degno di questo nome, specchio concreto dell’importanza numerica ed economica della comunità italiana nella società quebecchese. Avevamo bisogno di strutture fisiche moderne, efficienti dentro cui operare. É nato così il Centro Leonardo da Vinci, una realtà di cui essere fieri. Le sue strutture polifunzionali sono infatti uno dei fiori all’occhiello di tutto il Québec. La nostra comunità, sottolinea il presidente della FCCI, sta rapidamente cambiando.Non siamo più immigrati. Siamo una established community pienamente, forse troppo pienamente, integrata. Le esigenze sentite dalla terza, quarta o addirittura quinta generazione non sono più economiche, ma culturali. Bisogna trovare quindi mezzi nuovi per mantenere vivo il sentimento di appartenenza alla nostra eredità italiana. Sono emerse due forti esigenze: il desiderio per la terza e quarta generazione nata in Canada di non perdere la coscienza di appartenere ad una illustre tradizione storica e culturale, quella italiana, che ci rende quello che siamo, e di imparare, oltre il livello dialettale, la lingua italiana e la ricchissima ed illustre storia di cui è veicolo. Prendendo lo spunto da quanto suggerito dalla vostra rivista, il consiglio di ammministrazione attuale della Fondazione (in particolare Peter Pomponio, Roberto De Minico ed io stesso), ha accolto l’idea e si propone l’apertura di una scuola privata di alta qualità dove l’italiano verrà usato come lingua d’insegnamento e di cultura. Una istituzione di questo calibro dove i nostri figli e nipoti e discendenti potranno formarsi, diventare perfettamente trilingui e competere con i migliori in Canada e nel mondo è l’eredità che spero, come presidente della Fondazione, di lasciare alle future generazioni.’ v

Community Centre, truly the mirror of the Italian community’s economic importance in Quebec society. We needed a modern and efficient building where to carry out our activities. The Leonardo da Vinci Centre really makes us proud, because it is one of the best in Quebec.’ What kind of role does he see for the FCCI in the present and in the future? ‘Our community,” Mr D’Argenio explains, “is changing very fast. We are not immigrants anymore, but an established and integrated, perhaps too much integrated community, in mainstream Canadian society. The third, fourth and even fifth generation’s needs are no longer economic, but cultural. We have to find new ways to allow our children and grandchildren to keep alive our feeling of belonging to our Italian heritage. We must go beyond speaking a dialect and learn standard Italian, the vehicle of a very illustrious and rich tradition. This is crucial, because knowing Italian makes and defines us as Italian/Canadians. The FCCI board members, in particular Peter Pomponio, Roberto De Minico and myself, taking heed of a proposal made by your magazine, are engaged in the opening in Montreal in the near future of a high-end private school where Italian will be one of the languages of instruction. The foundation of an Italian school where our children can be imparted a top-notch education in three languages and so be in a position to compete with the very best in Canada and around the world, is the legacy that as FCCI president I hope to pass on to future generations.’ v

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Life Stories & Traditions

Mario Previ

Destiny on Glass

By Rolando Del Maestro

This is the story of a young man born in January of 1953, who used to run as fast as a hare in the lanes and through the woods that surround a small village in Emilia, a land set between Liguria in Tuscany and shaped by the impetuous but very generous river, the Taro. hus begins a biography written by my cousin Mario Previ. He, like many other 18 year-old boys, liked to swim in the Taro River but that same impetuous and torturous river would forever alter the course of his life. On a particularly hot day in August of 1971, after leaving his workshop, he hurried along with his friends to the Taro riverbank near Borgotaro. Seeing the shimmer of the sparking river water that he had known since being a child, he undressed and dove in.

In that unchangeable instant of time, his head and the riverbed collided. The bones of his neck, under the strain, could no longer protect his vulnerable spinal cord and severed its continuity. Some time passed, and eternity closed in. No sound was heard and the shape of Mario edged to the surface. Friends, visualizing an unconscious and drifting body freed it from the river. A long and difficult journey began that would first take Mario to the hospital in Borgotaro, then to Parma for six months of medical care, and finally to the Instituto di Santa Corona di Pietro Ligure for rehabilitation for another year. His fog of unconsciousness would clear, revealing his non-animated lower torso and hands. Extensive and painful physiotherapy would allow his upper arms to partially compensate for his immobile hands, but failure of any recovery and leg function would make the wheelchair his lifelong constant companion.

Drawing was the type of physiotherapy that helped him regain some hand control. His previous occupation as a toolmaker for utensil machines which required precision and hand movement was no longer an option for him.

Returning in 1974 to his home in the Taro valley was difficult. The adaptation to a rather cruel world, the loss of independence, and the absence of friends who had moved on with their lives were heavy burdens. Drawing helped pass the time, but he did not feel that he had

T

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the hand dexterity to paint well on canvas. Watching a television program in 1978 on Yugoslavian naïf painters was a revelation which charted a new course for his life.

These painters painted on glass and Mario was fascinated by the technique and immediately adapted his creative energies to the style. The inspiration for all his paintings has always been the beauty and history of his valley, the valley of the Taro River. The hard work, customs and happiness of the people of the valley dominate his work.

You can usually find Mario busy at his workshop holding a paintbrush between the immobile fingers of his right hand carefully applying the paint to a slippery glass surface. You can feel the joy he has with each exacting stroke of his paintbrush. This “destiny on glass” releases a form of inner creative energy that in Mario’s own way has always compensated for his limited mobility. He has also expanded his talents in the area of engraving, carefully using the engraving instruments to glide them gently through the copper of the plate.

His proud mother, Celestina, who has always lived with him, shares each day and most moments. Mario ends his biography in this way: “To her, beside my life, I owe the rest of my serenity after my accident, and all the beautiful things that have happened in my life during these years. The angel who failed to help me on that day, has ‘redeemed’ himself in her ever since”.

As a neurosurgeon, I have seen too many young women and men suffer the consequences of a dive into a pool of inviting water. Each of these individuals have faced the future in his or her own very private way. Some have wished not to carry on, while others have given up on useful existence. Mario Previ is one of the many who has chosen not to give up on life. Splashed across the glass of time, Mario continues to enlighten us, and through us, the world, on the importance of both happiness and sadness in the things that make us truly human.

All transcriptions of Mario Previ’s words are taken from: Mario Previ, Ricordi Di Vetro, a cura di Marzio Dall’Acqua. Monte Universita Parma 2004, pp.155-157. v

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Life Stories & Traditions

L’INFLUENZA H1N1 La migliore difesa sei tu Dr. Giuseppe Maiolo

COSA È ?

SIATE PREPARATI

L’H1NI è un virus dell’influenza tipo A (delle vie respiratorie) prima conosciuta come ‘influenza suina’ perchè era presente solo nei maiali.

L’influenza H1N1 si è trasferita all’uomo e ora si trasmette da persona a persona.

AVERE A PORTATA DI MANO: • Mascherine igieniche in caso di malattia o per assistere le persone malate.

• Acetaminofene per curare dolori e febbre, (come Tylenol, Atasol o Tempra).

• Un termometro • Numero di telefono del vostro medico e quello del CLSC d el vostro territorio • Numero dei Servizi Comunitari • INFO - SANTÉ (8-1-1) (24 ore al giorno, 7 giorni su 7)

COME SI TRASMETTE L’influenza H1N1 si trasmette: per via diretta dal naso (starnuto), attraverso le gocce di saliva quando si parla o si tossisce.

Indirettamente attraverso il contatto con mani o superfici contaminate dalle secrezioni respiratorie, per esempio, una stretta di mano, spingendo il carrello al supermercato, le maniglie, ecc.

L’INCUBAZIONE Il virus H1N1 può sopravvivere sulle superfici dure (legno, metallo) per ore. Sintomi si possono manifestare da 1 a 2 giorni dopo il contatto fino a 10 giorni. Durante tutto questo tempo, si può contagiare gli altri.

SINTOMI Tosse improvvisa e febbre pari o superiore a 38 °C ASSOCIATI AD UNO O PIÙ DEI SEGUENTI SINTOMI: • Stanchezza eccessiva • dolori muscolari • mal di gola • mal di testa • mancanza di appetito • naso che cola Può causare mal di pancia, diarrea e vomito (in particolare nei bambini).

PREVENZIONE È possibile diminuire il rischio di infezione seguendo questi utili consigli: Il vaccino sarà fornito dal governo gratuitamente e sarà annunciato a breve nei media (giornali locali, radio,ecc.)

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19

2009-2010

Les bébés de l’année I Neonati dell’anno Babies of the year

Depuis les dernières années, le numéro spécial «bébé de l’année» est une des éditions les plus attendues et appréciées de notre publication - Le spécial bébé est maintenant devenu un véritable item de collection.

Pour voir apparaître votre bébé dans notre prochaine édition, vous devez faire une contribution minimum de 25,00$ aux amis de Panoram Italia (voir détails page 17).

Il s’agit d’un cadeau parfait pour tous les heureux parents, ou grands-parents et constitue un fantastique souvenir pour vos enfants.

Envoyez la photo de votre bébé avec son nom, le nom des parents ainsi que la date de naissance accompagné de votre numéro de téléphone par courriel ou par courrier à l’adresse au bas de la page.

L’échéance pour envoyer votre photo est le 1er février 2010 Payement par chèque ou en ligne par carte de crédit (Master Card / Visa).

Pour contribuer visitez www.panoramitalia.com et cliquez sur (contribuez) ou postez votre contribution à notre adresse.

KJ The Spring edition with its “Babies of the year” feature is highly expected and appreciated.

It has become a yearly appointment for proud parents and a collector’s item.

To have your baby’s photo featured in the “Babies of the Year”you must make a minimum $25.00 contribution to the friends of Panoram Italia (see details page 17).

This is a perfect gift for any proud parent, or grandparent, and will make a fantastic souvenir for your newborn.

Please include a the baby’s picture, his/her name and parents’ names with date of birth and phone number.

Deadline for submitting the picture is February 1st 2009.

Payment by cheque or online by credit card (Master Card / Visa).

To contribute visit www.panoramitalia.com and click (support us) or mail your contribution to our address.

9300, Henri-Bourassa ouest, bureau 100 St-Laurent (Québec) H4S 1L5 m.masse@panoramitalia.com

Adriana Salvatore 6 mars 2009 Emmanuelle Saint-Louis-Blanchard & Gabriel Riel-Salvatore

www.panoramitalia.com Homeward-bound... B after 92 years By: Sabrina Marandola

Credits TVA

You would never guess Michele Lanese’s age just by looking at him. The white-haired man gets up off his chair with ease, walks briskly without the help of a cane or walker, and his light blue eyes - that give him 20/20 vision - are bright and luminous.

Life Stories & Traditions

y looking in Lanese’s vibrant eyes, it’s easy to see his mind and memory are as sharp as a razorblade. It’s no wonder this man, who immigrated to Montreal at the age of 10, still gets carded. The people he meets want proof... because it just seems impossible to believe Lanese when he tells you he’s 102 years old. “Sometimes, it’s embarrassing,” Lanese says in impeccable English. “I’m just not used to all this attention.”

But attention is exactly what’s been coming his way in the last couple of months. This past October, Lanese appeared as a contestant on the television game show Le Banquier (Quebec’s version of the American show Deal or No Deal). “I love learning, and I love to try new experiences,” Lanese says. But he admits he was hesitant to try out for the show. It was actually a friend of his, Pierre Laviolette, who filled out the audition forms - without Lanese even knowing about it.

“When you meet a man like this, it’s exceptional,” Laviolette says. “You will never see this in your lifetime again.” Laviolette first met Lanese at a day centre in Montreal. Laviolette was there everyday to care for his wife who suffered a stroke. Meanwhile, Lanese began going to the centre once a week when he was 99 years old. “My wife passed away four years ago,” Lanese recalls. “I was so depressed, and my daughter Linda said I had to get out of the house and do something.” Lanese found comfort at the centre. “It opened a door for me.

It was something new that encouraged me.” And he also found a friend the day he met Laviolette. Laviolette admits he was in disbelief when he found out Lanese was 100 years old. “Every time I’d see him at the centre, he was always standing. He stands for two or three hours at a time,” he says.

Being an avid viewer of Le Banquier, Laviolette just knew Lanese would make a perfect contestant. So just a few months ago, Laviolette sent in the paperwork - along with a videotape of Lanese dancing at his 100th birthday party. After that, it was only a matter of time before the show’s producers called to meet with Lanese. “I told them I wanted to be on the show because I wanted a new experience... and I wanted to meet [host] Julie Snyder and ask her to dance with me,” Lanese says, smiling.

And what would he do if he won some money on the show?

Michele Lanese and Julie Snyder

“For me, it wasn’t about the money. But I thought, ‘If I win some money, all the better. I’ll take a trip to Italy.’” Going back to Italy was a dream Lanese’s had for a long time. That’s because Lanese had never been back to the old country since he left it in 1917. “I was always invested in my work and I couldn’t leave my business,” Lanese says. He

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ran a hat-repair and hat-cleaning shop in Montreal from 1939 to 1980.

“My wife was never really too eager to go to Italy, and there was no one left in my hometown. I just never had the chance to go back.”

But Lanese learned that dreams do come true - even at 102. He appeared on Le Banquier, where he got to meet host Julie Snyder.

“I still do not believe that’s he’s 102,” says Snyder, who fulfilled Lanese’s wish by dancing with him while they were serenaded by Italian-Montreal singer Marco Calliari on the set. “[Michele Lanese] made me dance. I was out of breath, while he was in top form.”

Snyder says she was also impressed by Lanese’s outlook on life.

“I loved his joie-de-vivre. He taught us all a lesson about living life and having courage,” Snyder says, adding he was a memorable contestant on the show. “I’ll always remember how he was able to hang on to his Italian roots, while integrating so well into Quebec society.”

And Lanese did well on Le Banquier. He won $28,000 in cash, and a $5,000 gift certificate from Brault & Martineau. And that’s not all. Lanese was offered two plane tickets - destination: Italia. Lanese’s eyes teared up when he learned he would visit his hometown of Guglionesi for the first time in 92 years.

“We were very well received,” says Lanese’s daughter, Linda Venturelli, who accompanied her father on the trip this fall. “Everyone was so hospitable.” Lanese and his family got the star-treatment during their four-day stay in the small town of Guglionesi. The mayor chauffeured them around the village. “What struck me the most was the view in my hometown,” says Lanese. “There are valleys and mountains. It’s like being on a plane and looking down. There are olive trees and vineyards everywhere.”

Lanese also realized that although everything ages with time, it doesn’t always change.“Everything got older, but my town was exactly as I’d remembered it,” he says. “I even remembered all the streets.” Lanese even got to see the house he lived in until the age of 10. After 92 years, it was still home. “Outside were the big, front doors I remembered. I didn’t expect to see anything different, and that’s exactly what happened.”

Lanese also got to feel like a celebrity during his trip. He was greeted by journalists at a press conference, and on Sunday morning, the whole congregation shook his hand in Church after the priest mentioned Lanese’s name and age. Finally, Lanese was a guest speaker at a seniors residence in Guglionesi. “I made a speech to encourage them that it doesn’t matter how old you are, you have to move forward,” Lanese says.

His daughter Venturelli nods in agreement. “He’s young at heart.

I hope to follow in his footsteps.” And Lanese plans to keep marching on.

“I’m a shining example that age is just a number.” v

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22

Life Stories & Traditions

“Keeping the spirit alive�

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by Elvira Truglia

A panel discussion on the future of Little Italies “Before the Made in Italy movement, the well-known Italian grocery store located in the heart of Montreal’s Little Italy was less sought after,� says Pasquale Iacobacci, the Director General of Casa d’Italia. “Now, the outside world is starting to invade�. acobacci was the moderator of a panel discussion that looked at the nature and future of Little IItaly(ies) held last August as part of Italian Week.

The guest speakers at the event were historian Bruno Ramirez, writer and publisher Antonio D’Alfonso, oral historian Joyce Pillarella, and filmmaker and playwright Steve Galluccio.

In case you need a reminder of how to get to the district, follow the symbolic arches announcing “Little Italy.â€? Take a stroll between St. Laurent Blvd. and St. Denis, and between Jean-Talon and Beaubien. Here you will find historical landmarks like the Parocchia Madonna della Difesa, Casa d’Italia, Dante Parc, the Jean-Talon Market and numerous shops, restaurants, cafĂŠs and homes.

Iacobacci’s observation about the popular grocery store speaks to the fact that it has become trendy to consume things “Italianâ€?. Ramirez, a history professor at the University of Montreal agrees that it’s a sign of the times. He claims that over the years Little Italy has shifted from a residential space to a symbolic concept. Once it was a “system of social completeness.â€? Everything you needed to survive could be found in the neighbourhood. Ironically, only after people started moving to the suburbs of Montreal (St. Michel, Montreal North, RDP, Laval, Terrebonne, South Shore, etc.) did the neighbourhood become officially branded as “Little Italyâ€?, a cultural and commercial symbol. This site of collective memory for Italians has gained public recognition in tandem with the production and distribution of films such as Caffè Italia or Mambo Italiano, and other literary and theatrical art works that have helped to create a more positive image of Italian-Canadians.According to Ramirez, “Italianessâ€? is now recognized as part of the “pluralistic cosmopolitan landscapeâ€? of Montreal.

D’Alfonso, who recently repatriated back to Montreal from Toronto, adds that ItalianCanadians need to appropriate the neighbourhood so that it doesn’t feel like an imposed phenomenon. Italians need to have a strong presence to make it “authentic�.The slew of restaurants and shops that are largely Italian-owned is essential for D’Alfonso, and he considers the emerging trend of first and second-generation Italians moving back to the hood as a positive sign. D’Alfonso contrasts Montreal’s Italian district to one of two Little Italies in Toronto. He says College Street should be re-labelled “Little Portugal� because of its actual ethnocultural composition despite the Italian-Canadian foundations of the street. The “real� Little Italy in Toronto is on St. Clair (Corso Italia), he says. In other words, Little Italy should embody the spirit of its namesake, and not just be icing on the tourism cake.

Steve Galluccio seemed like a fish out of water at the event, surprised by the invitation to make an individual presentation rather than simply weigh in as part of the expected roundtable discussion. He related his experiences of filming Mambo Italiano in Little Italy and the less than warm welcome he received by certain merchants on the strip. He admits that when he was growing up people left the neighbourhood as they started to climb the social ladder. Galluccio is happy that Little Italy has changed tremendously (for the better) and hopes it doesn’t just remain a weekend cultural attraction for Italian suburbanites.

Joyce Pillarella spoke about another site of collective memory (a non-official Little Italy). She’s on a mission to put Italians on the social map of Ville Emard.

Although two generations of Italians worked in the steel mills and coal plants in Ville Emard, according to Pillarella the histories of these residents have not been documented. With her oral history project, completed for her Masters at Concordia University, she’s out to “tell history through the people that lived it�. This graphic designer turned historian spent three years collecting testimonials from the people who lived and worked along the southern part of the Lachine Canal. Although many of the residents have moved on and the district has been transformed, the place shaped their identities. According to Pillarella, community transcends physical space. She’s even involved the younger generation in a school project where teenagers interview their grandparents and as a consequence, connect with their past and their language.

The idea of Little Italy as a historical and cultural ghetto came up a number of times during the evening. Where it once was a place of social isolation, it is now considered a “positive ghetto�, a place where you can go to step into another lifestyle. For participant Franco Rucolo, the neighbourhood is “a state of being�. Salvatore D’Agostino calls it “a way of life�, and Maria Spina says it’s “a large stage reflecting the ambience our ‘our’ Italy outside of Italy�.

What does the future hold? Some think Little Italy will remain primarily a tourist destination. Others hope it will not lose its cachÊ with time (and the Casa D’Italia project to create community archives hopes to do just that), and others see signs of new life.

One of the residents of Ville Emard said this about where she settled, “Ville Emard è sempre una mamma, sono arrivato cui e sono cui ancora oggiâ€?. For her it is home, “una mammaâ€? that she can always turn to. For those who participated in the panel discussion, Little Italy (official or non-official) is part of the collective imaginary regardless of whether you lived there, have returned there or just go there to visit. v

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La stringa introvabile di Dio Di sonno comatoso ti cibi, respiri ancora, ma non rispondi se mamma ti chiamo e ti richiamo, io il frutto delle tue giovani viscere, l’ orgoglio dei tuoi giorni migliori, e mi chiedo se ancora sai che sono Filippo, tuo figlio. É l’intendimento semplice sinapsi, Il tempo/spazio comoda polimerasi, l’universo, brodo espanso, infinito d’organiche catene reagenti di ribosio, d’inneschi senza promotori, di nuclei di galassie e di filamenti che solcano il cosmico vuoto, di singola, di doppia elica?

Sei tornata, madre, allo stato primordiale e navighi tra materia ed antimateria e ti lega al respiro un’indecifrabile energia scura che contiene, Eulero sostiene, il fine dell’iniziale esplosione immane.

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Life Stories & Traditions

23

Mangia, Mangia

By Loretta Di Vita

Over the roar of the plane’s engines, I could hardly hear the friendly gentleman seated next to me. “Mangia, mangia,” I finally understood, “it’s a long way to Rome.” The aircraft had just begun its climb, when the generous stranger pulled out some crusty panini from his carry-on and pointed one in my direction. “Eat, eat,” he insisted. nyone who has dealt with Italians for pleasure or business will attest to their unyielding generosity.

Italians, on both sides of the Atlantic, take pride in this cultural trademark and cherish the opportunity to perpetuate their reputation as compulsive givers. What predisposes Italians to such a collective virtue is more mysterious than the secret to a good ragout, but, in Italian communities, rapport-building has always been based on “gentilezza” [courtesy] and the gentle gesture of sharing.

As sure as the Tower of Pisa is leaning, Italians will offer something to drink and eat when welcoming guests into their homes (“guests” is a loose term that extends to the grocery delivery person, plumber, or insurance salesperson). The gracious Italian would never breach etiquette and risk “brutta figura” [lose face] by neglecting to show such basic hospitality toward a visitor. Occasions and non-occasions alike, call for the uncorking of a cherished bottle of wine and the slicing of some piquant cheese.

Declining the urgings of an Italian host is a challenge, to say the least. The uninitiated non-Italian should know that even the most emphatic “no” could easily be interpreted as a “yes”, and that a guest’s “no-thank-you” typically opens the floodgates to an outpouring of “no-you-must-I-insist-please”. The premise behind the host’s well-intentioned insistence is that well-mannered guests, minding their p’s and q’s, can be reluctant to help themselves or ask for seconds out of fear of appearing to be disrespectful or (shudder!) under-satiated. This is why the conscientious host will make sure that repeat servings find their way onto a guest’s plate before the unsuspecting diner hardly has time to register a pang for more. Warning: Turn your head away from your table setting for an instant, and a hefty second helping of gnocchi could await you when you look again.

Learning the steps to the give-take dance between Italian host and guest can be as complicated as mastering the Tarantella. Basically, it is impolite to help yourself before the host offers, and, even when the host does offer, it is expected that you show at least a hint of hesitation. In turn, the gracious host will encourage the guest to accept the serving. Often, the host will further prompt the guest by saying, “senza ceremonia” [excluding ceremony] a term giving the guest license to accept without any polite restraint. All posturing aside, this sort of courtesy, as intricate as it is, usually comes with no strings attached. Italian genteel folk will sometimes respond to a grateful recipient’s thanks by saying “per carita” [for charity], implying that the generous act has been carried out without any expectation of repayment or reciprocity. Still, it could be disrespectful for the receiver not to show any gratitude, and this is where the complex give-take/two-step starts all over again.

The Italian lexicon is well stocked with terms applicable to the polite act of giving and receiving. It is said that inhabitants of the Arctic have an extensive vocabulary to describe snow, which they have in such great abundance. Considering that language originates from a people’s environment and life experience, it is no surprise that Italians have so many different terms for expressing generosity and gratitude. v

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Tasting Franca

by Franca Mazza

Panoram Italia Publishing of Montreal is proud to announce its first book in the Cooking Italian Style Series, “Tasting Franca,” is now available!

Throughout her career Franca Mazza has delighted faithful clients and celebrities alike with her exquisite tastes and culinary vision.

Praised in the industry for her innovative flair and unique style, she has left her mark on critically acclaimed restaurants including Montreal’s Il Mulino, as well as Park Avenue’s world famous Milos Estiatorio.

With her latest venture “Tasting Franca,” she crosses from the exceptional into the sublime as she marries traditional recipes with exciting ingredients. Mouth-watering images leap off the page in nearly 100 of Mazza’s unique dishes. This 9” x 12” stunning full-colour hardcover cookbook is sure to delight readers from start to finish.

“Tasting Franca” is a must-have for all lovers of fine food and makes an ideal gift.

Four easy ways to order your copy…

Aussi disponible en français

1) By Phone: Call 514-337-7870 extension 535 2) By Mail: Mail a cheque to the order of Panoram Italia for $39.50 plus $9.48 for taxes & shipping to 9300 Henri-Bourassa West, suite 100, Saint-Laurent, QC H4S 1L5. Indicate your daytime telephone number and/or email address with your cheque.

3) Online: www.panoramitalia.com/mazza 4) Or purchase in selected retail locations. See our website www.panoramitalia.com/mazza for the full list of retailers.

Allow 1 to 2 weeks for delivery.

Purchase your copy today!

Available in all Multimags stores

and all Caisse Populaire Canadienne Italienne branches

Desjardins Caisse Populaire Canadienne Italienne Cassa Popolare Canadese Italiana

26

Food & Travel

www.panoramitalia.com Photos: Farhi Yavus

ricette - recettes - recepies

Eating Comfortably!

The positive side effects of comfort food

By Gabriel Riel-Salvatore / Recipes by Franca Mazza (Tasting Franca / Panoram Italia’s Cooking Italian Style Series)

For most people, there are certain types of food that we associate with comfort and happiness growing up - although depending on your ethnicity and cultural background, you might have a slightly different take on what your ideal “comfort food” is. Everyone will agree that winter is the perfect time of the year for cooking hearty stews as well as braised and slow cooked meals that help us overcome the chilly weather and the shorter days of the cold season. omfort food is typically inexpensive, uncomplicated, and easy to C prepare. Many people eat comfort food because it is generally easily digestible, tasty and flavourful, or as a way to reward oneself.

Although by definition comfort food can be anything a person chooses, it generally consists of a recipe based on at least three major ingredients: lots of carbohydrates and sugar, high levels of fat, and plenty of love. According to many scientific studies, this combination of rich and fatty textures can in fact influence a person’s mood by increasing the levels of serotonin and endorphins in the brain.

Some studies state that the consumption of particular foods for comfort may be one of the primary ways individuals can maintain control. In essence, comfort food provides individuals with a sense of security during troubling times by evoking emotions that are associated with safer and happier times. Yet, a new research published in the Journal of Consumer Research shows that stress and upheaval actually lead people to choose less-familiar foods, and that contrary to most expectations, comfort foods are mostly consumed in comfortable times.

This surprising result known as the “Comfort Food Fallacy” concludes that contrary to well-engrained beliefs, choices for old favourites happen at opposite times than predicted.

As a result, comfort food could be viewed as flavours that bring people together rather than a call for a bit of reassurance in turbulent and stressful times. This is especially true during Christmas time. So don’t bother preparing the latest beet salad with goat cheese or that salmon gravlax and stick to your traditional holiday recipes that will definitely put a smile on everyone’s faces. During family gatherings, people will always appreciate your classics as long as they get their dose of serotonin and endorphins stirred up with your home-cooked classics. The only downfall of indulging in our favourite comfort foods are probably the pangs of guilt afterwards.

Men are more likely to prefer entire meals, while women are more likely to prefer sweets and snack-foods. Here is a selection of nice, savvy home-cooked and uncomplicated catering that should help you indulge your winter cravings and reconnect with your childhood memories.

Pasta e Fagioli Serves 4 / Preparation time : 2 hours Ingredients • 500g (18 oz) Romano beans • 2 small onions, 1 whole, 1 finely chopped • 4 garlic cloves, 2 whole, 2 crushed • 200g (7 oz.) pancetta, cubed • 200g (7 oz.) Occhi di Lupo pasta • 1/4 cup (60 ml) extra-virgin olive oil • 1 tomato, cubed • 20 cups (5 L) still water • parmigiano cheese, grated, to taste • basil, to taste • coarse sea salt, to taste • pepper, to taste

Preparation Soak beans overnight in 2 litres of water. Drain and rinse beans. In a large soup pot, simmer beans in 3 litres of lightly salted water for 1-1/2 hours along with whole cloves of garlic and whole onion. Meanwhile, in a saucepan over medium heat, sweat pancetta. Add remaining garlic and onion, and sauté until tender. Reduce heat to low, add tomato and simmer for 5 minutes.

Add mixture to soup pot and season with salt and pepper. Cook pasta in a pot of boiling salted water until al dente, about 8 minutes, drain, and toss with mixture. Cook an additional 5 minutes to incorporate flavours. Sprinkle with parmigiano cheese and olive oil as desired.

Wine Pairing Montepulciano d’Abruzzo 2007 Barone Cornacchia / Montelpulciano d’Abruzzo 16,65 $ (SAQ – 979039) Wine with aromas of morello cherry (amarena), notes of smokey oak, hints of pepper and tar. Smooth and inviting mouth with rather contained tannins. Unpretentious wine, pretty good overall. ★★ 83/100

Buon Natale e Felice Anno Nuovo / Joyeux Noël et Bonne Année

2227 Bélanger est • Montréal • Québec H2G 1C5 T.514.374.5653 • www.gastronomiaroberto.com

Food & Travel

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27

ricette - recettes - recepies

Crostini ai Funghi

Brasato d’Agnello

Zeppole

Mushroom Crostini

Braised Lamb

Fritters

Serves 4 / Preparation time : 15 minutes

Serves 4 / Preparation time : 3 hours

Serves 4 / Preapartation time : 1h30 minutes

Ingredients • 1 loaf ficelle bread • 200g (7 oz.) button mushrooms, sliced • 1 tbsp (15 ml) Stracchino cheese • Coarse sea salt, to taste

Ingredients • 2 kg (4.4 lbs) lamb shoulder • 4 tbsp (60 ml) extra-virgin olive oil • 1 large onion, diced • 6 vine-ripe tomatoes, diced • still water, as needed • coarse sea salt, to taste • pepper, to taste

Ingredients • 5 tsp (25g) active dry yeast • 2 cups (500 ml) lukewarm water • 6 cups (1.5 L) all-purpose flour • 2 tbsp (30 ml) sugar • Coarse sea salt, to taste • 4 tbsp (60 ml) vegetable oil, plus 4 cups (1 L) for frying

Preparation Preheat oven to 250°F. In a skillet over medium heat, sauté mushrooms with salt until crispy. Cut ficelle bread into 2-1/2 cm slices and lightly toast in oven. Add Stracchino cheese on bread, and top with mushrooms.

Preparation In a skillet over high heat, sear lamb on all sides in olive oil.

Add onion, tomatoes, salt, and pepper to skillet, then lower heat. Cover and simmer for 2-1/2 to 3 hours, adding water as needed. Cook until meat falls off the bone.

Preparation In a large bowl, combine yeast and water. Add sugar and allow to rest for 10 minutes or until it begins to bubble. In a separate bowl, combine flour with salt. Make a hole in the center of the flour and pour in the yeast mixture. Add oil and mix until just combined. Cover with a dishcloth and allow to rest for 1 hour in a warm environment. In a large, heavy pot, heat oil over medium-high heat to 375°F. Form dough into rings roughly 4 inches in diameter. Fry in batches until golden. Sprinkle with sugar or serve with a honey dip.

Wine Pairing “Faive” 2008

Wine Pairing Wine Pairing

Pèppoli 2006

Possessioni Rosso 2006 Masi / Rosso del Veronese IGT 16,95 $ (SAQ -10202095) Rich and pleasant bouquet of cherry jam, plum and cocoa, with nice soft and lingering vanilla, sweet spices and licorice aromas. A rich, smooth, medium body wine, fruity and gourmand, ideal for aperitif or with white meats. ★★★ 85/100

Antinori Chianti Classico 2006 23,60 $ (SAQ - 10270928) Sharp and modern bouquet of fresh fruits, mostly strawberry and rose petals, with well integrated notes of oak. The mouth is rich and savvy with a generous fruit evolving on touches of semi-sweet chocolate and plum.

A firm body and chunky tannins make it a perfect wine for stews and braised meats. ★★★ 88/100

Authenticity does not need a name Come dine on our piazza Open daily Mon. to Fri. 9700 St. Michel Montreal, Qc H1H 5G7 tel.: (514) 315 8892 Evenings reservations requested

Andrew Fratino tel.: (514) 994 7072 Corporate and Residential catering

Nino Franco / Brut Rosé 23,15$ (SAQ – 11140720) A light and inviting wine with a delicate fruit recalling strawberries, watermelon and pink grapefruit supreme. An elegant mouth with a fine and creamy mousse that leaves a clear sensation of freshness. A fresh and captivating wine just like its name that is a Venetian term referring to the small gilded red sparks that rise out of a fire and are lightly and freely carried into the sky by the wind. ★★★ 87/100

Food & Travel

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Little Italy’s Gem

By Pina Luscri

It’s safe to call Pizzeria Napoletana a landmark eatery. Since 1948, the Montreal pizzeria has been faithfully serving clients who simply keep coming back for more. This charming, yet casual dining establishment located in Little Italy has a certain je-ne-sais-quoi that is lacking in this city’s vast dining scene. izzeria Napoletana went through an evolution of sorts. When it opened, it was essentially an eatery with pool tables and an area where patrons could play cards. There were five tables and hard-working Italian immigrants came to relax and enjoy the pizza. They brought their families to savour the tastes from their homeland, which took their mind off the hardships of being in a new country. The prices were reasonable, with a pizza and Brio selling for 75¢.

In 1980, Rocco and his wife, Angelina bought the pizzeria from the previous owners who wanted to sell. Rocco had eaten there since he was a child, and took advantage of the fact that it was for sale. Rocco was born in Montreal, but met Angelina when he went to visit family in Mignano di Montelungo, in Caserta in 1968. When Angelina moved to Canada in 1969, it quickly became her favorite place to eat. Both Rocco and Angelina weren’t chefs, so the recipes came from their mothers and grandmothers, with the notion of everything on the menu being home-cooked kept in mind. Always the hard-worker, Rocco conveyed his beliefs on his children, with them working there from an early age. Their daughter, Linda, who now runs Pizzeria Napoletana, has been an employee since she was nine, when she started washing dishes. Along with her sisters Sabina and Cristina, they all contributed to the success of the restaurant. Since the pizzeria was small, Rocco purchased the house next door, and extended the place to accommodate more customers. Rocco also took the initiative to change things up. When he became the owner, the pizza served was square in shape and came in three sizes, but the selection of ingredients was limited. He introduced round, single serving pizza with a wider range of toppings, which turned out great.

With Pizzeria Napoletana becoming even more successful, the family’s cousin Agostino became the head chef. The girls consider him more like a brother, and the pizzeria wouldn’t be what it is without his dedication and hard work. With their staff of 30 employees, it’s clearly a group effort and with everyone pitching in so much, it seems like one big family. When in a bind, they all step in, with Linda helping out in the kitchen and even making coffee if a problem should arise. Over the years, Rocco and Angelina have taken a step back, and Linda has completely taken over. They are, however, very much involved and are certainly proud of what their small family restaurant has become since they became owners almost 30 years ago.

Linda credits two things to Pizzeria Napoletana’s success: simplicity and authenticity. Since Linda was a child, the taste of the food has not changed. There is only pasta and pizza on the menu, but the selection is incredible for each item. When customers come, they know what they’re going to get, and Linda prides herself in that. She also does her research in Italy, where they have been recently incorporating prosciutto, ricotta, arugula, porcini mushrooms and mozzarella di bufala on their pizza, and it’s been a hit since it’s been introduced on the menu. She has that special intuition, knowing what her clientele will like or dislike. Their trademark thin pizza crust is strictly Italian, and is the perfect consistency every time. The quality of ingredients is a priority for Pizzeria Napoletana. Every ingredient is fresh and there are no microwaves to be found in the kitchen. The sauce is made in house and is so popular, it is even sold so clients can use it at home. The cheese is sliced, and not shredded, which certainly adds a unique twist and even more flavor to the pizza. The simple combination of oil and vinegar is used in their salads, which receive many compliments for their freshness. They also offer take-out, which is a popular alternative if you’re unable to eat in-house. Always keeping her customers in mind, Linda has designed reusable bags to carry pizza in, so clients won’t stumble if they have a large order.

The clientele certainly has changed throughout the years. What used to be a hub for Italian immigrants has branched out and is appreciated by Montreal’s one-ofa-kind multicultural community. Customers certainly don’t mind Pizzeria Napoletana’s trademark long line-ups. It’s even become a rite of passage; somehow knowing the food will taste better after you have waited! The charm of Pizzeria Napoletana is also the shared tables, so expect to make a few friends over wine, which by the way, you can bring your own. Eating there is definitely a social experience at its finest. Almost all who frequent the restaurant are repeat customers, with some coming in a few times a week, eager to try every pasta and pizza dish on the menu. Linda is often there to greet and chat with customers, and many tourists have come to Little Italy just to experience the taste of Pizzeria Napoletana.

Pizzeria Napoletana is certainly unique: it’s a restaurant with lots of love and history added to the mix. There is only one Pizzeria Napoletana, and the family plans on keeping it that way. Linda fondly remembers one of the greatest compliments she received from one of her clients. “This isn’t a restaurant,” he said, “It’s an institution.” v

P

Photos: Joey Franco

28

www.napoletana.com

Pizzeria Napoletana 189, rue Dante (corner De Gaspe) Montreal 514-276-8226

Food & Travel

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41 years - How sweet it is!

Pasticceria Alati-Caserta A pioneer in the world of baking

by Pina Luscri

Finding a good cannoli isn’t too daunting a task in Montreal.

Finding a memorable one, that’s a whole other story. Italian pastry shops are known for their delicacies, but there’s one establishment in Montreal that stands out against the rest: Pasticceria AlatiCaserta. They certainly mastered the craft of making delicious pastries, cakes, and of course, cannoli. hen you walk up to Alati-Caserta on Dante Street, in Little Italy, the sweet smell hits you almost immediately. Even before you approach the counter, Adriana, Silvana and Rosetta, just a few of their trusted employees, greet you and ask you how they can W help. They’re an incredibly knowledgeable staff who will certainly be able to help you find the perfect dessert for any event, or even if you just have a craving for something sweet.

Pasticceria Alati-Caserta has proudly been in business for 41 years. Vittorio Caldarone and his wife, Maria Di Meo opened their first shop on Saint-Viateur, and then settled in Little Italy because of its bigger location. Their son, Marco, grew up surrounded by life in a pastry shop, and now runs Pasticceria Alati-Caserta along with his wife, Linda. Even though they make up the new generation, they will never forget their roots and the hard work their parents put in to establishing such a prominent pastry shop. Vittorio is a trained pastry chef who studied in both Italy and Switzerland, and taught Maria the craft along the way. All the recipes were brought from Italy; all had traditional elements that are still sought after today. Marco pays homage to his parents every day by continuing the tradition they started.

It’s a family business that Marco is certainly proud of taking over and possibly passing it along to his children one day.

When entering the charming and cozy pastry shop, customers instantly get a feeling of “coming home” and wanting to try the entire vast assortment of pastries, cookies and cakes. The possibilities are endless when it comes to choosing what to indulge in. All recipes are made from scratch and from quality ingredients, and everything, from the dough to the frosting, is done in-house. Freshness is always a priority, and they take every step to ensure you’re getting nothing but the best. With their wonderful employees, they manage to satisfy even the pickiest eaters.

Alati-Caserta’s cannoli are their signature treat, with people lining up in the morning just to savour them.They come in an assortment of varieties, including ricotta, custard, ricotta with chocolate chips, and you can even request to have them dipped in chocolate. Their “code d’aragoste” definitely melts in your mouth, with its rich creamy taste. The pastry shop’s impressive sfogliatelle Napoletana are a work of art, with its deliciousness hitting the spot every time you take a bite. Perhaps the most visually enticing product is the frutta martorana, which one could never believe are edible. They are little masterpieces in the shape of fruits and vegetables made of marzipan that could be eaten on its own, or placed on a cake. The pastry shop also offers a wide variety of cakes, including classics such as the traditional Italian rum cake, cheesecakes and tiramisù, and also offers an array of cookies, which includes taralucci, and amaretti. It’s nearly impossible to choose just one, so going with an assortment is the way to go. With Christmas around the corner Pasticceria AlatiCaserta offers a wide variety of Christmas logs and cakes as well as Christmas favorites such as mustaccioli, torrone and rococò.

Along with keeping with tradition, they also offer contemporary delicacies, such as macarons, cupcakes and modern-style cakes, which are all hand-crafted and stunning to look at. They come in all shapes and sizes, and could be custom made to fit the mood for every event, from a baptism to a birthday party. If you need to have a wedding cake made, they can take any idea one may have and make it come to life, with experienced bakers taking charge. They are true artists who add a special touch to everything they bake.

Customers come from all over the city to taste a piece of Alati-Caserta. Through word of mouth from satisfied patrons, their clientele keeps growing. People are making the trek from out of town just to try a cannoli or to order a cake. The staff know many of their customers by name, and do everything they can to ensure they leave happy , a philosophy that Vittorio and Maria had always insisted on. Over the years the demand for Alati-Caserta’s products has grown and as a result their products can be found at fine supermarkets around Montreal.

The Caldarone family would like to extend a special thankyou to its existing loyal staff that has been with them for many dedicated years.

Businesses like Pasticceria Alati-Caserta are definitely a rarity. They manage to have the perfect combination of a rich history, experienced staff, and of course, desserts that are like no other. Their back to basics, simple approach is clearly the right one to take. Pasticceria Alati-Caserta simply makes a hectic life a whole lot sweeter! v

277, rue Dante, Montreal, Quebec H2S 1K3 Tel.: 514-271-3013 • www.alaticaserta.com

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vino - vin - wine

Du Bel Paese à la Belle Province Entrevue avec

Dean Di Maulo

Directeur mise en marché à la SAQ - produits de spécialité Par Gabriel Riel-Salvatore

Récemment devenu responsable du service de la mise en marché des produits de spécialité de la Société des alcools du Québec (SAQ), Dean Di Maulo gère fièrement l’importation des vins italiens de spécialité au Québec. Bien qu’il soit le gestionnaire d’un portefeuille de produits regroupant tous les pays présents sur nos tablettes, l’Italie occupe pour lui une place privilégiée, sans doute un peu à cause de ses racines italiennes, mais pas uniquement. our mieux comprendre l’engouement des dernières années pour les vins italiens aux Québec, PanoramItalia est allé rencontrer monsieur Di Maulo qui occupe depuis quatre ans une position stratégique au sein de la société d’État.

Originaire de Montorio nei Frentani dans la région du Molise en Italie centrale, la famille Di Maulo a vécu le parcours traditionnel de bien des immigrants italiens de l’est de Montréal. Dean est initié au vin dès son jeune âge.

Comme bien des italiens, son père faisait son propre vin dans le garage de la maison et boire du vin en mangeant a toujours été quelque chose de normal chez eux. Après ses études en administration, il commence à réellement s’intéresser au vin suite à la lecture d’un article sur l’appréciation des bouteilles de vin avec le temps. Il prend plaisir à découvrir l’univers du vin en assistant à des dégustations et en suivant les conseils des guides spécialisés.

Di Maulo chemine dans différents milieux de travail avant ses débuts à la SAQ au début des années 2000. La SAQ est alors en plein essor avec l’apparition de nouvelles bannières et d’un nombre croissant de magasins. Son affinité avec le vin et le tournant commercial de l’entreprise l’attire naturellement vers la société d’État. Après une expérience de trois ans comme directeur de secteur à Montréal, il s’occupe du service d’achat et mise en marché du répertoire général de la SAQ qui compte pour 80% des ventes.

C’est à cette époque que la SAQ s’est efforcée de développer davantage l’offre des produits italiens qui pour un bon nombre de personnes se résumait à la Vénétie, la Toscane et le Piémont. «Mais l’Italie a beaucoup plus à offrir que ça» affirme Di Maulo qui a alors commencé à parcourir des régions qu’on avait peu tendance à considérer comme la Sicile, l’Émilie-Romagne, les Pouilles, la Ombrie, la Sardaigne, les Marches, les Abruzzes, etc. afin d’étendre le marché et l’éventail des fournisseurs de vins du bel paese à la SAQ. « C’était un devoir pour moi d’étendre le

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rayonnement de la SAQ en Italie et le rayonnement de l’Italie à la SAQ» soutient-il.

Le succès des vins italiens Dean Di Maulo explique le succès des vins italiens par leur impressionnante diversité et leur excellent rapport qualitéprix. «L’Italie a une offre de vin que je considère inégalée au monde. En plus des cépages communs comme le cabernet et le merlot que l’on retrouve partout, l’Italie possède des produits uniques qu’on ne cultive pratiquement nulle part ailleurs comme le sangiovese, le nebbiolo, le nero d’avola, le dolcetto, ou le negroamaro. » L’Italie compte 20 régions vinicoles qui couvrent l’ensemble de son territoire. La SAQ offre sur ses tablettes des produits en provenance de 19 d’entre elles. Seule la Ligurie peine par sa production limitée à s’insérer dans le répertoire de la société d’État. « J’aimerais réussir à faire en sorte que les 20 régions soient présentes à la SAQ d’ici la fin de mon mandat, » poursuit Di Maulo.

Pendant les années 1970s, l’Italie a entrepris un tournant qualitatif important en s’inspirant des techniques vitivinicoles développées en France. Aujourd’hui, selon Di Maulo, en donnant une image un peu plus moderne à ses vins, l’Italie a réussi un tournant commercial que certains pays du vieux continent ont eu un peu plus de mal à faire. En effet, le bel paese tire bien son épingle du jeu dans l’ensemble des segments de prix de la SAQ, tant au niveau de l’entrée de gamme, du moyen de gamme que du haut de gamme, malgré que ce dernier ai subi un léger recul depuis la crise. À en croire Di Maulo, « les Italiens bénéficient d’un grand capital de sympathie auprès des Québécois qui apprécient leur côté chaleureux, convivial et se reconnaissent aussi beaucoup dans leurs valeurs axées sur la convivialité et l’art de la table.» La forte communauté italienne du Québec et les nombreux restaurants italiens contribuent aussi énormément à maintenir

la croissance des vins italiens au Québec renchérit-il. En l’espace de trois ans, leurs ventes se sont accrues de l’ordre de 100M$ pour atteindre un chiffre annuel global de 400M$.

Pas étonnant qu’ils occupent 23% des parts de marché au Québec, près d’une bouteille sur quatre vendue par la société d’État. En 2006, la SAQ proposait 1632 produits italiens tandis qu’en 2009, elle en commercialise 2012.

Quelques bémols Contrairement à bien d’autres pays producteurs comme la France qui compte des organismes spécialisés tels Sopexa, le Wines of South Africa, New Zealand Wine, ou le Wine Institute of California, il n’existe pas d’organisation centrale forte, qui a pour seule mission de promouvoir le développement et le rayonnement des vins italiens à travers la planète.

L’Institut Italien pour le Commerce Extérieur à Montréal organise selon Di Maulo l’un des plus beaux salons au Québec.

Mais, son rôle touche à l’ensemble des secteurs commerciaux italiens, ce qui rend les choses plus compliquées lorsque vient le temps de travailler avec lui sur d’autres projets spécifiquement liés au vin. «Sans parler de la lourdeur bureaucratique, qui nécessitent toujours l’aval de Rome, qui elle attend l’approbation du gouvernement de la Sicile, ou de la Toscane, etc.» rétorque-t-il. «La seule manière qu’on a vraiment réussi à travailler avec l’Italie s’est en contournant tout ça pour travailler directement avec les producteurs. Comme avec l’événement Grande Marchi (foire internationale de grandes marques prestigieuses de vins Italiens) qui a été un événement fabuleux» affirme Di Maulo. «Cette situation un peu compliquée est le seul élément que je déplore quant à l’industrie du vin italien. Le monde du vin a évolué. Plus on promeut les vins d’une région, plus les gens s’y intéressent et sont moins tentés d’aller voir ce que d’autres pays ont à offrir. Mais, ça c’est la mission d’une vie. Certains producteurs comprennent très bien» conclut-il. v

dégusté pour vous Capezzana 2006

Terrerare 2003

Chianti Classico 2007

Tenuta del Portale 2004

Tenuta di Capezzana (Toscana) Barco Reale di Carmignano DOC 18,80 $ (SAQ - 00729434) ★★★ 88/100

Sella &Mosca (Sardegna) Carignano del Sulcis Riserva 21,55 $ (SAQ - 10675431) ★★★ 87/100

Carpinetto (Toscana) Chianti Classico DOCG 21,80 $ (SAQ - 478891) ★★★ 86/100

Ca.Vi.da (Basilicata) Aglianico del Vulture DOC 19,55 $ (SAQ - 907667) ★★★ 87/100

Bouquet riche et profond, presque sucré, de fruits confis surtout sur la fraise avec une touche herbacée (tomate) suivi de notes légèrement fumées.

Il offre une bouche ronde et enveloppante au fruité agréable, soutenu par des relents de vanilles et des tannins dodus.

Vin translucide à la robe grenat sur des reflets tuilés (orangés).

Parfums concentrés démontrant une belle évolution avec des notes de madère et de fruits cuits (la figue, la cerise), suivis de notes plus complexes de cuir, de caramel et de boîte à cigare. La bouche moyennement corsée est souple et gouleyante, évoluant sur un fruit rappelant les figues grillées et le caramel, accompagné de tannins très fondus.

Nez fruité et agréable sur la fraise, la canneberge et le bois de santal. Sa bouche est souple et gouleyante avec une belle correspondance du fruit. Un Chianti Classico facile et agréable évoluant sur une finale légèrement épicée.

Robe translucide d’un grenat soutenu sur une légère teinte orangée. Le nez est plaisant, concentré sur le fruit rouge, surtout la cerise, accompagné de notes florales avec une pointe d’eucalyptus et des relents fumés. Invitante et savoureuse la bouche possède un fruit gouteux un brin amarognolo (amère), bien appuyé par une belle acidité et des tannins assez souples.

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vino - vin - wine

Un toast à Cinecittà !

14e succès d’affilé pour l’Institut Italien pour le Commerce Extérieur lors de sa dégustation annuelle de vins italiens

Coups de coeur de la dégustation

Par Gabriel Riel-Salvatore

Pour la quatorzième année d’affilée, le marché Bonsecours accueillait le 4 novembre dernier l’événement une dégustation de vins d’Italie, organisée par l’Institut Italien pour le Commerce Extérieur à Montréal (ICE Montréal). omme d’habitude, tout le gratin du monde de la restauration, du vin, du tourisme et de l’alimentation a bien répondu à l’appel. Sommeliers, restaurateurs, chefs cuisiniers et spécialistes du vin s’en sont donnés à cœur joie, dégustant ce que l’Italie produit de mieux en matière vinicole. À leur disposition, quelques 500 produits présentés pour l’occasion par une centaine de producteurs issus des quatre coins de l’Italie. La Sicile était cette année à l’honneur dans le cadre d’une dégustation technique.

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M

y

L’ambiance était décontractée et amicale. En sourdine, des mélodies classiques du cinéma italien accompagnaient une mise en scène amusante mettant en vedette les portraits du cinéaste Federico Fellini croqués sur le vif par le photographe italo-montréalais Pierino Di Tonno. La musique de Ennio Morricone et de Nino Rota nous transportait sur les pas du petit Toto dans Cinéma Paradiso, nous rappelait le sourire enchanteur de Claudia Cardinale dans Il était une fois dans l’ouest, ou évoquait les frasques de Marcello Mastroiani dans la Dolce Vita. Ce décor de Cinecittà créait une atmosphère idéale pour apprécier les innombrables bouteilles débouchées pour l’occasion.

Voici quelques uns de mes coups de cœur de la journée disponibles à la SAQ .

De la Vénétie, le Prosecco di Conegliano Valdobbiadene 2008 Crede de Bisol (SAQ - 10839168 - 21,70$), toujours aussi onctueux avec des bulles fines et rafraîchissantes.

De la Sicile l’Inzolia Cubia 2007 de Cusumano (SAQ - 10539860 - 23,65$), fruité sur l’agrume et le sucre d’orge avec un pointe minérale, et le Burdese cabernet sauvignon 2005 de la maison Planeta (SAQ - 10221106 - 38,25$), aux notes profondes et concentrées de cassis et de chocolat sur un caractère toasté. De la région des Pouilles, le Negroamaro Masseria Maime de Tormaresca 2005 (SAQ - 10675386 - 29,90 $), puisant et corsé aux notes de fruits cuits, de cuir et de boîte à cigare. Finalement de toscane, le Villa Donoratico Bolgheri 2006 de Tenuta Argentiera (SAQ - 10845074 - 30,00 $) riche, sapide et racé démontrant un bel équilibre entre le fruit et le chêne. Et pour finir le Tignanello 2006 (SAQ - 10820900 - 99,00 $) tout en souplesse et en finesse au fruité invitant, agréable et élégant. v

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450 682-4400 2465, CURÉ-LABELLE BLVD www.chomedey.nissan.ca

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viaggio - voyage - travel

Carpinteri Winery From Tuscany to Gaspésie By

By Loretta Loretta di di Vita Vita

If it weren’t for the thick clusters of pine t r e e s t h a t s u r r o u n d To n y C a r p i n t e r i ’s Gaspésian vineyard, Vignoble Carpinteri, you might think you were somewhere in the hills of Chianti. There may not be any of the trademark cypresses that dot the Tuscan landscape growing in these parts, but Vignoble Carpinteri looks remarkably like a real Tuscan vineyard. hat started out as a personal passion has developed into a growing wine-production and hospitality business for Tony Carpinteri and his family. Fuelled by an appreciation for fine wine and a love of the idyllic Tuscan countryside, Tony defied the odds, and planted a sprawling vineyard in the unlikely setting of Gaspésie. So what if grapes have never been grown this far north in Quebec? And so what if the cold Canadian winter spares few plantings of any sort - never mind the delicate and finicky grape? Tony was determined to dispel any nonbelievers’ doubts and make it happen.

Tony Carpinteri’s story starts in the town of Siracusa, in Sicily. Longing for a slice of the American dream, he left his native country at the age of nineteen to live in northern Quebec.

His personal funds may have been low, but his determination to succeed was unlimited.

He quickly set up his own pizzeria, and spurred by the urgings of friends and customers, he began selling his pizza to grocery stores. Encouraged by the success of that venture, he continued to spin his entrepreneurial magic and, in 1981, created Gaspésien , an internationally-renowned supplier of deli-style products. In 2004, satisfied with where his business was at, Tony opted to retire, confident that he could hand over the reins to his eldest son, Enrico.

Frequent vacations in Tuscany spawned Tony’s desire to create his own Tuscan haven a vineyard and villa - not in Tuscany, but on more familiar turf on the peninsula of Gaspésie.

He searched for the ideal piece of land and, in 2004, bought a strawberry field in St. Ulric, about 10 kilometers from Matane. Immediately, Tony knew that this strawberry field would not be forever, and envisioned, instead, an ample 11.5 hectares of vineyard replacing it. Given the incongruity of growing grapes in a northern climate, the prospect of a vineyard seemed outrageous at best, and impossible, at worst, but Tony’s oenological research showed that it could be done.

Once Tony took ownership of the land, he wasted no time to plant four different varieties of vines - Baltica, St. Croix, Marquette, and Vandal-Cliche - all of which yield a robust hybrid grape that could tolerate the climatic conditions of that region. The plants needed at least two years to mature into wine-making readiness. While the fertile ground was busy nurturing grapes, Tony and a team of four employees were hard at work constructing a nearby villa of his own design: an Italianate structure reminiscent of a genteel villa, with stucco exterior walls, a symmetrical façade, and a large, frothy fountain at its entrance.

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Tony could not have anticipated that the vineyard and villa would become much more than a personal diversion, and turn into the focus of a successful business, winning the “Prix Bâtisseur, Entreprise et Événement de l’année, 2007”, awarded

by The Chamber of Commerce of the Matane region. “I am supposed to be retired,” cracks the amiable Tony, “but my vineyard has taken on a life of its own.”

The villa, looking much like one of those coveted residential properties seen in Tuscan real-estate catalogues, has become the hub and headquarters of the Carpinteri wine-making business, now run by Tony and his younger son, Luca. This is where the fruit of the vineyards, through a combination of technology and lots of TLC, is turned into a selection of respectable wines, with Tony’s personal favorite being Cuvée d’Eole. The villa’s first floor is made up of labs, a cantina [wine cellar] and a bottaia where the barrels are kept. Its upper floor holds a reception area that is used for public wine-tasting events and for private catered parties. The site has become so popular, with hundreds of visitors passing through each day in peak season, that Tony has decided to do what any self-respecting businessperson would do: expand and diversify!

A bigger and grander villa, Villa Carpinteri, is now under construction in proximity to the existing building. Expected to be operational by spring of 2010, it will be a replica of an elegant 19th-century Tuscan villa - complete with authentic antique furniture and a characteristic Florentine garden that would leave even the noblest Renaissance family green with envy. Most of the building will be devoted to a luxurious spa, with the rest of the space housing a kitchen for Tuscan-style cooking lessons, and suites for discriminating guests seeking deluxe five-star accommodations. Guests can enjoy the elixir benefits of wine in more ways than one, as the spa will specialize in different forms of wine therapy, including aromatic, wine-infused baths and pampering body-treatments using rejuvenating grape-based products. Tony laughs about wine therapy having been invented centuries ago, as “something the Ancient Romans indulged in during their times!”

Visitors to the Carpinteri property come from as far away as France, Germany and Italy.

Some visit by intent, and some stumble upon the property by serendipity, while seeking indigenous tourist attractions like rugged cliffs, fishing shacks and, perhaps, even a whale sighting. Tony recounts the story of some Italian tourists who, driving along the highway, noticed a sign pointing to Vignoble Carpinteri. They snickered at the absurdity of a vineyard (and an Italian-run one, at that) in such an improbable area. The curious tourists made a detour and rubbed their eyes in disbelief when they arrived at the site. “They thought the Carpinteri Vignoble name was an advertising gimmick to suggest something Italian; they couldn’t believe that there was actually a real Italian behind the name”, exclaims Tony.

Charmed by what they saw and Tony’s genuine cordiality, any incertitude the visitors may have had soon shifted to only positive approval.

The Italian community in Matane is small: Tony likes to kid that it consists of his family and that of his brother. The glorious Gaspésie region boasts magnificent, unspoiled, ocean-side scenery and a culture grounded by basic values and hospitality; now, it has been made even more inviting, thanks to the Carpinteri family adding to it - a touch of Tuscany. v

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Dossier: caffè - Café - Coffee

Photos: Vincenzo D’Alto

Café Florian, Venise

The Daily Grind

By Shauna Hardy

Some adore it for its energy-boost, others for its taste. There are those who reach for it to get an eye-opening jump on their mornings, while others prefer to linger over it while winding down from their day. There are purists who will only drink it black, while others prefer to top it with sugar and milk. Chilled or piping hot, poured from a percolator or gulped from a travel mug, most people will agree that nothing beats a good cup of coffee. he love affair with coffee began over a thousand years ago. Legend has it that the interest in the bean can be traced to an observant Ethiopian goat-herder who noticed that his animals were full of vim and vigour after eating berries from a nearby shrub. Intrigued by their behaviour, the goat-herder chewed on a few berries and immediately felt more awake and full of energy. Word quickly spread throughout the Ethiopian region and munching on the berries became an enjoyable habit-forming tradition.

Arab traders were the next group to discover the flavourful brew. They were the first to begin cultivating the beans on plantations and hit upon the idea of boiling the beans to create a drink known as qahwa (to prevent sleep). The beverage then spread as far as Constantinople and was taken up as a daily ritual in almost everyone’s lives. It was such a necessary staple that Turkish law stepped in to protect the right’s of women. If husbands were unable to provide a daily dose of the drink, wives were legally allowed to divorce them.

While Italians didn’t play a part in the cultivation of coffee, they have heavily influenced how it is perceived and imbibed. It is supposed that coffee first arrived in Venice thanks to the trade ships that frequented its ports. While many immediately fell upon the spell of the beverage, a cloud of worry hung heavily over the divine drink when it finally reached Rome.

Many viewed it as “The Devil’s Drink”, thanks to the fact that it had been introduced by Islamic society, and worried that by enjoying the beverage they would risk being damned to hell.

The uproar became so intense that members of the Vatican actually approached Pope Clement VIII and requested that he ban all Christians from partaking in the drink. Feeling curious, the Pope asked that a cup of coffee be sent to him to sample. His reaction was intense, but not the one that the coffee detractors had been hoping for. Rather than prohibiting the drink, the Pope fell under its spell and immediately baptized the drink, so that all could enjoy its heady flavour.

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Italians were now hooked on coffee and soon needed a place to enjoy their drink.

The first Italian coffee house, Caffé Florian, opened its doors in the late 1600’s. These coffee houses lent an air of romance to the drink. People would gather not only to enjoy the drink, but to soak in the atmosphere and the conversation that went with it. Soon, the coffee craze had spread across Europe and was beginning to make in-roads in America thanks to a French soldier who, according to legend, could not be separated from his beloved drink. He snuck a plant aboard his ship bound for America and cared for the plant throughout the long journey.

The plant was transplanted to the island of Martinique where over 19 million trees appeared in the following 50 years. These plants eventually made their way to South and Central America where they continue to thrive today.

Throughout history, coffee has taken on a variety of different guises. It took on a spiritual character in Africa and Yemen, frequently used in religious ceremonies. Coffee also became associated with political rebellion. During the 17th century, the Turks banned coffeedrinking altogether thanks to their belief that those who enjoyed the beverage met frequently in coffee houses to discuss unpopular political philosophies and plot social unrest. A sound beating was given to anyone who was caught breaking the law. Should they transgress a second time, they were placed in a leather bag and thrown in a river to drown.

Today, the rules about coffee aren’t nearly as deadly, but speak to any Italian about their coffee and you will find that there are certain regulations that should be followed. An espresso is the standard drink of choice. While it is often served in the mornings in the form of cappuccinos and café lattes, these milk laden variations are never enjoyed past mid-morning.

According to Italian coffee philosophy, they are too heavy and calorie-laden to be enjoyed after a lunch or dinner meal - they are only to be drunk as a perfect start to the morning.

While most North Americans insist upon a steaming hot cup of coffee, most Italians prefer a luke-warm hit of caffeine that can be enjoyed quickly and efficiently. Lingering over a cup is unheard of as actually sitting at a table in an Italian coffee bar will double, triple or even quadruple the price of an espresso.

While North American coffee-drinking habits seem to be worlds away from their Italian counterparts, the European coffee culture heavily influenced one of today’s biggest coffee phenomenons.

Starbucks CEO Howard Schultz fell under the charm of espresso-based drinks while on a business trip to Italy.

He was so enamoured with the coffee culture that he decided to incorporate the drinks into the Starbucks menu. The recipes caught on like wild-fire and suddenly, those who had only known freeze-dried and instant coffee were reaching for espressos and lattes.

The world of coffee had suddenly taken on a whole new dimension. v

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Noir comme le diable, chaud comme l’enfer, pur comme un ange, mais doux comme l’amour Talleyrand

Photos: Vincenzo D’Alto

Dossier: caffè - Café - Coffee

L’ABC du grain de café Par Julie Aubé

Le café est la troisième boisson la plus consommée à l’échelle mondiale (après l’eau et le thé) avec quelques 2,5 milliards de tasses bues chaque jour dans le monde. En Italie comme au Canada, le café est la boisson chaude la plus populaire.

On connaît pourtant bien peu ces précieuses petites fèves aromatiques qui aident à bien démarrer la journée, accompagnent les pauses-café et terminent les repas en beauté. n Italie, pays indissociable de l’espresso, la consommation de café a plus que doublé depuis 1964. Aujourd’hui, 33 milliards de tasses de café y sont bues chaque année, ce qui donne une moyenne de 600 tasses par habitant. Pourtant, les Italiens ne sont pas les plus grands consommateurs de café au monde. Certains seront surpris d’apprendre que la palme revient aux habitants des pays scandinaves (Suède, Finlande, Norvège), qui atteignent une moyenne de quatre à cinq tasses par jour. En comparaison, les Canadiens en consomment quotidiennement environ 2,6 tasses.

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Du caféier au grain de café Arbre tropical de la famille des Rubiacées, le caféier est originaire d’Afrique, probablement de haute Éthiopie, où il poussait à l’état sauvage. Il fut par la suite diffusé à travers les pays arabes, et cultivé pour la première fois au Yémen.

Le caféier pousse grosso modo entre le 35° de latitude nord et le 35° de latitude sud.

Il nécessite un sol fertile et profond, craint autant le gel que la sécheresse et peut apprécier la terre volcanique. Sur un caféier, environ 50 % des fleurs se transforment en fruits, mais seulement 25 % des fleurs donnent un fruit qui mûrit, c’est-à-dire qui devient jaune, puis rouge, de la taille d’une cerise. Chaque « cerise » renferme deux grains de café. Un caféier peut produire en moyenne 500 à 600 grammes de grains de café vert, ce qui correspond à 400 à 500 grammes une fois torréfiés.

La plupart des meilleurs cafés sont récoltés à la main. Comme tous les fruits n’atteignent pas la maturité en même temps sur un même arbre, la cueillette manuelle donne des cafés de qualité supérieure car elle permet de sélectionner uniquement les fruits mûrs, contrairement à une cueillette non sélective ou mécanisée, des méthodes plus rapides qui donnent toutefois un produit de qualité inférieure.

Arabica ou robusta Comme les grands vins, les cafés d’origine présentent des caractéristiques gustatives propres et distinctives. Ainsi, quand on achète du café, on peut opter pour un café d’origine, pour un cru particulier ou encore pour des assemblages.

Parmi la soixantaine d’espèces de café existantes, il y en a principalement deux qui sont connues et cultivées pour leurs graines comestibles: l’arabica et le robusta.

L’arabica (Typica, Bourbon, Mundo novo...) représente environ 70 % de la production mondiale de café. Variété fragile, sensible aux maladies et exigeante, l’arabica nécessite un ensoleillement important et un sol bien irrigué. Une culture attentive qui en vaut la chandelle puisque l’arabica offre un café de qualité supérieure, produisant des grains doux, parfumés et appréciés pour leur finesse, leur arôme, leur délicatesse et leur acidité. L’acidité d’un café est d’ailleurs corrélée avec l’altitude à laquelle il est cultivé ; en haute altitude, le café est plus acide, ce qui lui donne une valeur supérieure. Ils sont généralement plus chers dû à leur qualité supérieure, mais aussi parce que les risques de gel et de variations de température sont plus fréquents, ce à quoi les caféiers sont sensibles. Par exemple, le café Blue Mountain, réputé pour être un des meilleurs cafés, pousse à 2000 mètres d’altitude sur les flancs d’une montagne en Jamaïque.

Tandis que les cafés arabica sont synonymes de finesse, les robusta (Kouillou, Niaouli, Conillon...) ont un goût plus prononcé, peu aromatique, moins raffiné et plus amer, puissant et corsé. Les Italiens, surtout dans les régions plus au sud, apprécient les cafés bien charpentés et consomment plus de robusta. Il pousse entre 24 et 29°C à plus basse altitude (jusqu’à environ 1000 mètres), contrairement à l’arabica qui pousse entre 15 et 24°C et qui peut être cultivé jusqu’à 200 mètres d’altitude. Autre différence avec l’arabica : il est moins exigent à la culture, moins fragile, et offre une meilleure résistance. Il est plus prolifique, pouvant produire jusqu’à deux fois plus de grains. Enfin, les grains de robusta sont plus courts que ceux de l’arabica, ainsi que plus caféinés. v

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Dossier: caffè - Café - Coffee

L’art de la torréfaction Par Julie Aubé

Sans torréfaction, le café serait une boisson insignifiante.

Grâce à ce traitement de chaleur, les grains de café développent leur arôme. Opération délicate, la torréfaction est un art de connaissance, de précision et de subtilité.

Un grain d’histoire À l’origine, les grains de café étaient utilisés verts. Il semble que ce soit autour du XIIIe siècle que les Arabes commencèrent à griller et moudre les grains avant de les infuser. Les formes rudimentaires de torréfaction consistaient à griller les grains dans des poêles ouvertes directement au dessus du feu. Les Occidentaux ont repris cette technique en utilisant d’abord des poêlons dans des fours à bois, avant de mettre au point des ustensiles spécifiques à partir de la fin du XVIIe siècle. Parmi ceux-là figurent les premiers grilloirs à café en forme de boule puis de cylindre, et munis d’une manivelle permettant une rotation pour une torréfaction plus homogène. Puis, les Européens comprirent l’importance d’arrêter brutalement la torréfaction pour éviter qu’elle se prolonge suite à l’arrêt de l’émission de chaleur et intégrèrent des systèmes de refroidissement à leurs grilloirs.

L’action de la chaleur L’art de la torréfaction réside dans la sélection du type, de la durée et de la température désirée en fonction de plusieurs caractéristiques du grain de café tels que son espèce, sa variété, son origine, sa composition et le goût recherché. De façon générale, les grains sont rôtis à une température variant entre 200 et 250°C, pour une durée variable allant en moyenne de 12 à 20 minutes.

• Vers 100°C: les grains jaunissent et une partie de l’eau s’évapore • Vers 150-160°C : les grains deviennent brun clair et commencent à dégager l’arôme attendu • Vers 200-250°C : les grains devenus brun acajou ont perdu 15 à 20 % de leur poids et gagné en volume. Le talent du torréfacteur permettra de mettre fin à la torréfaction au moment précis où il le faut.

Durant la torréfaction, plusieurs réactions physico-chimiques complexes surviennent dans le grain de café sous l’action de la chaleur. La structure cellulaire de la fève est modifiée, des amidons sont transformés en sucres, la réaction de Maillard entre les protéines et les sucres génère de la saveur, des chaînes de protéines sont découpées en peptides qui remontent à la surface et la décomposition de certains glucides dégage du CO2 qui se dépose à la surface des grains, formant une couche protectrice retardant du même coup l’évaporation des huiles aromatiques pendant quelques jours. Le CO2 se dissipe rapidement, après quoi le café commence peu à peu à perdre ses composantes aromatiques... d’où l’importance d’une bonne conservation.

Si les grains de café n’ont pas été portés à la bonne température pendant le temps nécessaire, les huiles aromatiques ne remonteront pas autant en surface et le café risque de manquer de saveur. Nul besoin d’expliquer que des torréfactions commerciales effectuées dans d’immenses machines pouvant torréfier plusieurs tonnes de café à l’heure en cuisant les grains rapidement à une température pouvant atteindre 800°C risquent de donner des arômes simplifiés.

Un art de goût et de précision L’art de la torréfaction réside dans la capacité de faire ressortir et de mettre en valeurs les qualités distinctives des différents cafés. Plus un café est torréfié pâle, plus son goût sera acidulé. Inversement, les cafés plus foncés sont plus corsés et plus amers. Le café utilisé par les Italiens pour préparer les espresso est torréfié plus foncé pour un goût plus robuste, si on le compare au café consommé par les Nord-américains, souvent torréfié plus pâle pour un goût plus velouté.

Tandis qu’une torréfaction insuffisante risque de donner au café un goût d’épinard, une torréfaction trop longue ou trop rapide donne un goût brûlé et amer, et entraîne la perte des arômes. « Quelques grains carbonisés suffisent pour communiquer une saveur amère et acre à plusieurs livres d’excellent café » écrivait déjà Grimod de la Reynière dans son célèbre Almanach des gourmands de 1810. v • Torréfaction légère (blonde), aussi appelée New England. Populaire dans les pays scandinaves.

• Torréfaction moyenne (ambrée), aussi appelée American. Idéale pour les grands crus et les cafés qui ont des caractéristiques véritablement uniques (comme un arabica d’altitude par exemple), puisque les torréfactions poussées tendent en quelques sortes à uniformiser les goûts.

• Torréfaction moyennement poussée (brune robe-de-moine), aussi appelée Light french ou Viennese. Commune en France.

• Torréfaction poussée (brun plus soutenu), aussi appelé European, French ou Italian. Donne un café très corsé. Commune en Italie.

• Torréfaction très poussée (très brune), aussi appelée dark french. Goût très prononcé, rarement utilisée.

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Dossier: caffè - Café - Coffee Photos: Vincenzo D’Alto

A Short Take on Espresso Machines

The most loved appliance in the kitchen deserves regular maintenance but don’t forget to invest in a good grinder.

By Joanne Latimer

It is a testament to our ancestor’s creativity and their commitment to the humble coffee bean that they arrived at such an improbable solution: pick it, cook it, grind it, brew it, filter it, and drink it. That’s a sensational leap of imagination. ut espresso lovers owe an additional debt of gratitude to our more recent forefathers.

They thought six minutes was an unbearable amount of time to wait for a cup of coffee.

Moka pots and filter-coffee methods were simply too slow. The industrial revolution increased the speed of daily life and there was no time to loiter in the kitchen. Thus began the quest for a more efficient technique.

“Espresso” literally means “fast” coffee. So it should come as no surprise that the drink we know and love today - developed in Italy, ironically, the birthplace of the slow food movement - was essentially developed as a quicker way to move coffee through the machine and into your cup.

B

Early Days The first (non-Italian) pre-cursor to the espresso machine is said to have produced up to 3000 cups per hour at the 1896 World Fair. But it steam-blasted excessively hot water through the coffee grinds, resulting in an awful, bitter brew.

As anyone who has ever tasted burnt coffee will attest, you might as well cut out brewing altogether and eat coffee beans like popcorn.

Shortly after the World Fair, the machine generally recognized as the father of modern espresso was born.

In 1901, Luigi Bezzera built a steam-based unit with multiple boilers and chambers to lower the temperature of water coming into contact with the coffee. The better brewing temperature was a notable improvement.

However, Bezzera - a factory owner/manufacturer by trade - was uninterested in exploiting the potential in his invention. Just two years later, he sold his design to Desiderio Pavoni. “La Pavona” machines were a great success, even reaching the United States in 1927. Indeed, a model of the stunning machine can still be seen at Regio’s coffee shop in New York City.

Nonetheless, for all their beauty and success, the popular machines were not perfect. Elevated water temperature remained problematic. Consequently, in 1938, Cremonesi experimented with a pump, forcing hot water, rather than boiling water, through the coffee.

It was another step in the right direction, and though more work was needed, it was installed at Achille Gaggia’s coffee bar, where it remained, unperfected, during World War II.

After the war, Gaggia started manufacturing a commercial version of his pump. It was innovative in its use of a spring lever. The new method not only rectified the burnt flavor, but also produced a fortuitous and beneficial side effect: the additional pressure resulted in a thin layer of froth inside each cup.

Despite ensuing refinements by Faema in 1961, there is little debate among aficionados that froth in Gaggia’s bar heralded the birth of the first perfect cup of coffee - the first true espresso. Legend has it that original patrons were not immediately sold on the product.

Being accustomed to their inky black brews, clients initially complained about the layer of scum (schiuma) in their coffee. Unfazed, Gaggia called the new drink “caffè crema” instead of espresso, resulting in what has to be one of the most successful marketing strategies of all time.

Keys to Home Machines There are hundreds of home machines on the market today, ranging in price from $50 to well over $3000. While few people have the space or budget to install the commercial units found at top espresso emporiums, Scott Rao, author of The Professional Barista’s Handbook, affirms that with a relatively modest investment, you can rival or surpass the brews served in 90% of barista-staffed coffee houses. Rao should know. Not only is he a coffee consultant in Canada and in the U.S., but he is also co-owns the Café Myriade in Montreal with Anthony Benda, the 2008 Eastern Regional Barista Champ. The espresso at Rao and Benda’s café is lighting up the pages of word-of-mouth internet sites like Chowhound.

According to Rao, the inner workings of modern espresso machines vary little from one model to another. Virtually all are capable of delivering the water-pressure and temperature required for a good cup of espresso.

“What you pay for is primarily aesthetics and convenience (i.e., automation), which means that budget and quality are not mutually exclusive,” explains Rao. “But you do have to know how to spend your money. The biggest mistake people make is in underestimating the importance of a good, fresh, grind. When buying a home system, I advise people to invest 30-50% of their budget on a quality grinder. The end-product is only as good as its weakest link, and no machine can compensate for pre-ground or badly ground beans. Freshness and proper flow through the coffee is imperative.”

Benoit Dugard, an espresso machine technician in Montreal’s Little Italy, echoes Rao’s sentiments. Even though basic construction and technology vary less than we might expect, he remains an ardent advocate of buying a machine from a specialty shop.

As for durability, Dugard notes that maintenance will determine the longevity of your machine. “Once a model is selected, a good specialist will not only draw samples from it, adjusting it or programming it to your taste, but will also show you the proper use and upkeep of your machine. Should something go wrong, a specialty shop takes care of you. Try that over the Internet”. v Machine Maintenance: 1) Treat your machine to at least two decalcification treatments per year.

2) Use specialty products, not CLR for these treatments.

3) Tap water is better for your machine than bottled mineral water. Filtered tap water or demineralized water will reduce calcification and the buildup of impurities in your machine.

4) Every week, clean your portafilter/filterbasket and the grouphead (where the portafilter attaches, from which the water is infused) with a soft brush. If you let too much time pass between cleanings, the filter-holes get blocked. Do not use pins (or heat) to clear the pores.

This can damage the structural integrity of the filter, affecting its performance. A new filter can be bought for about five dollars.

5) When using the steamer, milk can get sucked back up the spout, so don’t just clean the exterior. Remember to eject another burst of steam, or spray of water, into a glass.

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Dossier: caffè - Café - Coffee

The Art of Serving Coffee By: Elisa Casella

Honoré de Balzac once said, “When we drink coffee, ideas march in like the army.” Coffee jolts the tired, softens the hard - hearted, and befriends the lonely. Second only to water as the most consumed beverage in the world, the avid coffee drinker has a plucky palate. The art of serving coffee is a talent that combines technical prowess, clever invention, and a macchiato of fun.

The Barista A good cup of coffee begins and ends with the barista. The word barista is Italian for one who works behind the bar. Experts view the role of a barista as the mover, shaker, and taste-maker of the business. Sandro Maltoni of Caffé Art Java defines the barista as a bartender who is a “showman, always approachable, fun, and knows his coffee.” Café Myriade’s Anthony Benda, believes his role is first and foremost “to make the customer feel welcome in the environment, all while serving the best possible coffee.” Can anyone be a barista? Coffee expert Spiro Karagianopoulos thinks so, but they must love coffee and “educate themselves on coffee making techniques, develop their palate and use the right equipment.” Luke Spicer of Café Nevé says that serving the public means that you must also be creative and possess a “quick and chatty personality.”

The barista is an open-minded person who celebrates the particularities of the coffee buff, never forgetting that social interaction is the main reason someone walks into a café in the first place.

The Perfect Cup Making a cup of espresso takes practice, skill, and perfect timing. The perfect espresso is incredibly sweet and aromatic, with a potent flavour that brings out the freshly ground bean.

A shot must be extracted within 25 seconds. The foam or crema is thick, smooth, and reddish - brown in colour and the taste should trail on the palate for five minutes after drinking it. Mastering the science of making a shot of espresso is the foundation to any cappuccino or latté drink. In North America, we tend to enjoy milkier medleys of both versions than in Europe.

Furthermore, Karagianopoulos reminds us that the perfect shot of espresso may require anywhere from six to thirty steps , as factors such as efficiently cleaning the coffee machine to a properly adjusted handle affect the taste of the final product. Next time you drink an espresso,

look out for tiny spots on the crema. Sandro Maltoni and coffee connoisseurs call them godshots. It takes practice and skill for any barista to produce but they are a sign of perfection in a cup.

Specialty: A Growing Coffee Trend The tastes of the modern coffee aficionado are becoming more refined. The super sized and overly sweetened concoctions served up in mainstream chains just do not cut it anymore. Coffee retailers and roasters are now moving into third wave coffee shops. The focus is on growing beans from single origin farms and serving roasts as fresh as four days to a month old.As the trend ignites in North America, barista’s host cuppings, similar to wine tastings, to educate the masses on the vigor and viability of single origin coffee.

Once you know that you are drinking the honey from the purest bean in the world, what can add an even more personal touch to your morning brew? It is called latté art. The art is the design created on top of any espresso based drink, such as a cappuccino or latté.The paint required is velvety frothed milk and a thick crema. The barista channels Michelangelo as he uses technique to pour the milk onto the crema. The painting begins as the pitcher is thoughtfully tipped, dipped, centered, and rocked side to side. The final drizzle spawns rosetta’s, heart’s and animal shapes that would put a smile onto the face of any cynic. Some barista’s even add etching detail to their designs. Art competitions have become popular. Latté art takes years to master and exists to highlight the skill and ingenuity of the barista, as well a great tasting coffee.

But the real joy comes from the experience of drinking the coffee itself, no? At any Italian coffee bar, observe how the drinker eagerly lifts the tiny cup from the saucer to their nose, takes in the distinctive bouquet, swills it in three easy sips, and finally brings the cup back to the saucer in a spirited clang. The ritual is like no other and demonstrates why the art of drinking coffee will never die. v

Pâtisseries (gâteau pour toutes occasions) • Boulangeries (pain frais du jour) Panini • Pizza • Charcuterie • Paniers-cadeaux Service traiteurs (buffet froid et chaud) 2799, boul. René-Laennec, Laval, Québec H7K 3T4

450 629-2324

Joyeux Noël et Bonne Année 2010

Merry Christmas and Happy 2010

Buon Natale e Felice 2010

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Dossier: caffè - Café - Coffee manifestations ont lieu dont le Boston Tea Party en 1773. Symbole du pouvoir britannique, le thé est proscrit et le café devient la boisson nationale. Au milieu du XIXe siècle, le café fait partie intégrante de la vie des Nord-américains.

Après avoir bu du café de piètre qualité pendant longtemps, on connaît depuis quelques années une vague d’intérêt envers de meilleurs produits, comme en témoigne la demande de cafés fins.

Quelques inspirations Délicieux dans son expression la plus simple, le café peut aussi aromatiser une foule de préparations culinaires. Côté boissons, on peut en faire des café froids ou glacés, des cafés alcoolisés chauds (irlandais, brésiliens...) et même des cocktails froids (comme un martini au café par exemple). Côté cuisine, on peut aromatiser plusieurs recettes sucrées avec le café.

Outre le tiramisu qui se passe de présentation, on peut ajouter du café aux recettes de muffins, biscuits, crèmes brûlées, gâteaux, truffes, mousses, glaces, biscotti et plus encore. De façon plus surprenante, on peut aussi utiliser le café dans les recettes salées (pour glacer des viandes, parfumer des sauces ou déglacer des poêles...), où il ajoutera son goût unique de façon subtile ainsi qu’une agréable amertume.

Faire plaisir grâce au café

Inspirations café Par Julie Aubé

Resté méconnu en Europe jusqu’au XVIIe siècle, le café fait son arrivée par le commerce vénitien en 1615 (rapidement après le thé et quelques dizaines d’années après le cacao). La route des échanges entre l’Orient et la cité des Doges était déjà tracée entre autres par le commerce de la soie et des épices. son arrivée à Venise, le café était vendu dans la rue. La plupart des sources s’entendent pour dire que le tout premier vrai café non-ambulant ouvrit ses portes sur la place San Marco en 1683. Dès lors, les Vénitiens se passionnèrent pour ce nouveau breuvage et les cafés se multiplièrent rapidement. Ils étaient des endroits de rendez-vous où savants, penseurs, écrivains, marchands et artistes se rencontraient et échangeaient à toute heure de la journée. De Venise, l’engouement pour le café se répandit dans toute l’Italie et à travers l’Europe, devenant une véritable institution. C’est un Italien, Francesco Procopio qui ouvrit le Procope, le tout premier café de Paris en 1686, qui existe encore aujourd’hui. Une mode est lancée : quelques 150 ans plus tard, la ville lumière compte déjà plus de trois mille cafés.

L’Italie compte aujourd’hui plus de deux cent mille bars à café.

De notre côté de l’Atlantique, le café se démocratise à la suite d’événements de nature politique. En réponse aux lourdes taxes d’importation sur le thé exigées par l’Angleterre, des

À

À l’approche des Fêtes, voici quelques idées de cadeaux inspirées du café.

• Du café, tout simplement! Que ce soit des grands crus joliment présentés, ou encore un coffret de dégustation, les amateurs de café seront charmés! Pourquoi ne pas opter pour un café certifié équitable, qui assure un juste revenu aux producteurs. Selon une étude québécoise menée par le groupe Équiterre en 2005, le café certifié équitable et biologique coûte moins de 0,04 $ par tasse pour un café au goût d’équité!

• Un dérivé du café. En succursales de la SAQ, on trouve des liqueurs de café qui s’offrent bien en cadeau (Kahlua, Tia Maria, Illy Espresso liqueur, Monalisa...). Côté confiseries, les gourmands seront charmés par des chocolats fins au café, ou encore par des grains de café enrobés de chocolat noir.

• Un contenant pour la conservation du café. Puisque le café torréfié perd rapidement son arôme, mieux vaut en acheter de petites quantités à la fois que d’en faire provision. L’idéal est de le conserver dans un contenant hermétique permettant d’éviter le contact avec l’air.

Il existe de fort jolis pots à café dans les cuisineries, souvent accompagnés d’une cuillère servant de mesure. Un beau cadeau à offrir avec, pourquoi pas, un sachet de café à l’intérieur!

• Cafetières et accessoires. Les petites cafetières italiennes à espresso font des présents non seulement pratiques mais décoratifs! On peut aussi penser à offrir de jolis services de tasses et soucoupes à espresso, ou encore de belles tasses à café filtre.

• Livres sur le café. Les caféphiles apprécieront recevoir un livre leur permettant d’en apprendre davantage sur leur boisson favorite, ou encore leur fournissant une foule d’idées de recettes à base de café. Plusieurs ouvrages traitent du café à partir d’un angle économique, historique ou social, selon les intérêts de la personne que vous gâtez. Enfin, les carnets de dégustation vendus pour le vin peuvent être utilisés par les amateurs de café, qui pourront y inscrire et y commenter les cafés dégustés. v

Suggestion recette et idées cadeaux Ricotta au sucre et au café Séparez la ricotta en 4 portions dans des bols à dessert.

Saupoudrez de sucre et d’espresso moulu.

• 125 g (4,4 oz) de fromage ricotta frais • 1 cuillère à table (15 ml) de sucre granulé • 1/2 cuillère à table (7,5 ml) de café • espresso moulu très fin (Recette tirée du livre «Les saveurs de Franca»)

illy Crystal Espresso Cup Pour apprécier pleinement toutes les qualités de l’espresso.

Ensemble de deux 40$/ Ensemble de six 90$

Espresso moulu Confections 8.8 oz Le café espresso illy est disponible en deux moutures différentes (torréfaction moyenne ou forte) ainsi qu’en version décaféinée.

Environ 15 $

Moulin à café Saeco Titan Burr Avec son design solide et compact, le moulin à café conique Titan Burr Grinder garantie une mouture parfaite jour après jour.

Environ 130 $

Alessi - Hazel Ensemble de deux tasses avec soucoupes en porcelaine Des tasses stylisées, pratiques et ergonomiques qui épateront surement la galerie. Avec une petite surprise en plus dans la base inférieure de la tasse qui cache un petit verre pour le lait ou pour le pousse-café (digestif).

Environ 140 $

Cafetière 4 tasses de Bialetti En plus d’être jolie, cette petite cafetière signé Bialetti offre un look épuré et un design pratique.

Environ 40$

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Dossier: caffè - Café - Coffee Exclusive Interview

Andrea Illy Chairman and CEO of illy caffè S.p.A.

By Joey Franco Q: First of all, thank you for taking the time to “talk coffee” with PanoramItalia Magazine. My first question lends itself to coffee as a social adhesive to thought and creativity. The coffee house is considered the birthplace of the public sphere, a discursive space in which individuals and groups would congregate to discuss matters of mutual interest. What contributions to society and culture have been made by this beverage since its discovery?

A: Coffee has contributed to so many of the modern world’s advances in art, literature and other forms of expression, and communication. Coffee was actually first embraced by artists and writers who felt what we know now factually about coffee’s power to improve mood, alertness, memory, sociability, and yes, creativity. You usually consume coffee with other people in a moment of pleasure, and that gave rise to the whole idea of cafés, originally places dedicated to sharing intellectual ideas. That tradition continues, and in many ways, has been revived today. So I’d say coffee’s biggest contribution is in birthing the concept of informal, placed-based idea exchange.

Q: You are a chemist by profession. From a scientific point of view, what advancements have been made in the world of coffee since you started working for illycaffè in 1990?

A: In 1933, my grandfather, Francesco Illy, founded the company in Trieste, Italy, around his invention of the modern espresso machine. Shortly after, he invented pressurization, a patented preservation method that we still use today without rival. So from the beginning, ours was a company centered on science and innovation. My father, Dr. Ernesto Illy, kept innovating, and I continue that family passion and tradition. Throughout the past 100 years, illy has been responsible for three of the seven major innovations in the coffee industry, from the first automatic espresso machine and the pressurization technique I mentioned, and the development of Easy Serving Espresso (E.S.E) pods that eliminate the need to tamp coffee.

Q: You are obviously very passionate about the science behind coffee. How important is it to incorporate art into this equation?

A: Art is just a natural part of illy’s DNA. It is central to our core values and our understanding and promotion of coffee as a multisensory experience, one going beyond taste. We always believed this, and when we started formally expressing it with our first illy collection cups in the early ‘90’s, the world’s best artists affirmed it. To our delight, the likes of Robert Rauschenberg, Francis Ford Coppola and James Rosenquist wanted to join in and create beautiful cups for illy, so we knew they understood and appreciated who we are. It was really very humbling and exciting at the same time. Mr. Coppola wrote and directed an illy commercial based on an homage to Federico Fellini, who also produced an illy cup. In fact, James Rosenquist went on to create our beautiful, modern logo, so you are experiencing art every time you come into contact with our brand. This fall we launched a new cup collection by Pedro Almodóvar inspired by his film, Broken Embraces, featuring Penélope Cruz.

Q: You describe drinking coffee as a “polysensorial experience”. Which human sense do you think derives the most pleasure from this experience?

A: Drinking coffee can involve every sense, if it is prepared, presented and consumed the right way. The Greek word eudaimonia means total happiness through the sum of physical pleasures, with intellectual involvement. Coffee can deliver just that in taste, smell, touch, sight, even hearing, say the sound of an espresso being prepared. Since taste is the gateway, if I had to choose, I’d say it is the sense most delighted by great coffee, but you know, that’s just one part of it. Before it reaches you, the coffee’s aroma writes a volume of information based on sense memory and closely predicts what is to come as well as completely impacting the taste. Touch comes into play in an espresso when the perfect crema on top feels silky on your lips and tongue, and how it enhances the sensation of taste soon to follow. As for sight, we have worked hard for almost 20 years at illy to elevate its importance in coffee enjoyment. It started in 1992 with Matteo Thun designing our iconic espresso cup, which has been called a work of art. So right away, before you even taste, there is beauty, an impact on sight. That first cup inspired the entire illy collection of artist-designed cups to which seventy renowned and emerging artists have so far contributed. As far as I know, ours is the largest single art item collection in the world now.

Q: Do you take sugar with your coffee?

A: No, I do not!

Q: Do you believe a true espresso must be consumed as is, without substances such as sugar or liquor?

A: Yes. Espresso is the quintessential coffee, floral and complex all on its own. In Italy, it is consumed regularly and without any additives. A perfect espresso is exactly that: perfect, all by itself. v

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parole di saggezza - mots de sagesse - words of wisdom

Our People, Their Words: Occupation: TV Host of Bitchin Kitchin Nadia Born: May 12th, 1980, Montreal Giosia

By Joey Franco

I worked on getting rid of my accent for years, to not say things like mee, or me I! I did get a bunch of tattoos when I was a teenager, and around the age of 16 I got this lizard on my belly. I don’t know who was more drunk, me or the tattoo artist. This lizard happens to have five digits on one leg, and four digits on all the other legs!

You’ve got to keep challenging yourself, or else your brain’s gonna turn into mush.

I try to avoid monotony! I try to avoid the same kind of day to day, nine to five type situation, and I’ll do anything to not have a monotonous lifestyle, including not making any money for eight years.

I’ve always been a hustler!

The burning conviction that something will happen... you need to have that. There are moments of insecurity, but 99.9% of the time, even if things are looking dire, you have to believe that you’re going to get where it is that you want to go.

We steal little moments of happiness wherever we can find them.

A lot of people say follow your dreams, and that’s a part of succeeding. You definitely have to follow your dreams, but then it’s the work! If you follow your dreams for two hours a day as a hobby after you put the dishes in the dishwasher ...

I don’t think it’s going to happen for you.

Being single has its benefits too; you set the pace, you, call the shots, you die alone!

Philosophy separates humans from animals. That and using a toilet!

You need to take risks and put yourself in crazy situations in order to grow as a person and to have your own kind of perspective on life.

If you ask me what death is like, I would ask you what was it like before you were born. Most people would answer; I have no idea what you’re talking about, it’s nothing, it’s non-existent, it’s less than zero.

If money was really that important to me, I wouldn’t have spent the last eight years making none of it from what I love to do.... It’s not that important to me, I’ve put my lack of money where my mouth is. But, you know, I love money, and I want a lot of it, and I’m hoping that I can get my hands on some!

You can’t always get what you want, unless you’re Nadia.

Wealth is feeling really good about yourself, proud of the things that you do, acceptant of the things that you’ve done, surrounded by one or two, it doesn’t have to be fifty people, that you love and love you for real ... in a really, really nice car!

You’re not going to get another life, don’t count on it!

I think there’s someone out there for everyone, but it’s like there’s a burger out there for everyone too. Whether you want to eat an organic burger with smoked bacon and pineapple, that’s one thing, although they’re not so easy to find. If you want to eat a fast food restaurant burger, then whatever! But, in order to get that organic sirloin burger, you have to know where to look.

Never drink Vodka at a business meeting with network executives.

I think everyone can have different types of wisdom. Sometimes, we give old people too much credit, it’s not all old people that have wisdom.

I don’t think any of us are important when you take a look at the size of planet earth and the expanse of the universe, but I’m important to myself.

There’s no such thing as absolute freedom, unless you’re a big drug addict, and even then you’re not free. You’re free when you’re high, but then you’re shackled when you’re not high.

Nervousness is also a form of excitement. It’s just excitement wrapped in a little fear.

There’s a fine line between greed and sociopathology.

If you don’t know pain, you don’t know pleasure. They’re both equally important feelings.

Silence is the worst. I’d rather listen to someone screaming, any day of the week, than have silence. This probably comes from being in an Italian family.

There’s nothing wrong with consumerism. We’re lucky to live in a country where if you want purple snakeskin heels, you just gotta work hard enough to afford them and you can get it. Ever since the dawn of time we’ve been trying to decorate ourselves with beads and rocks, to try and have more rocks than the guy next to us, shinier rocks! v

(AKA Nadia G)

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moda - mode - Fashion

Pictures by Christina Nicolo-Couto

Italian Fashion Week Italian fashion comes to Montreal

By Christina Nicolo-Couto and Pina Luscri

When you think of Italian fashion, you think of elegance, glamour and statement, all tied into one. This year, Montreal was selected as one of the two Canadian cities to host the Italian Trade Commission’s Italian Fashion Week. From Save The Queen to Paul & Shark, ten world-renowned fashion houses showcased their latest Fall/Winter collections during a fashion show at Ogilvy in downtown Montreal on October 1st. talian fashion began in the 1950s, with an emphasis on quality. Sixty years later, the same could be said, and it was evident at the show. Italians become pioneers of numerous trends and styles, with designers such as Versace and Armani leading the way.

I have The show’s guests dressed the part as they were greeted with spumante and canapés as they anxiously awaited for the show to begin.

Noticeable trends included tone on tone for both sexes, black outfits with a twist, and cozy coats. Even though warmth was kept in mind, designers succeeded in creating pieces that looked good, all the while fulfilling their purpose. Purple was a prominent colour for She’s So and Marella. Plaid was the trend of the season, in outfits from Max Mara Weekend and Paul & Shark. However, this wasn’t your grandfather’s plaid; fitted silhouettes updated the look. Designers were in limbo when it came to the fit of their pants, as both cigarette and wide-cuts dominated the runway.

Winter outerwear had a starring role in the show. CBY, ADD, Max Mara, Paul & Shark, and Cinzia Rocca creations were highlights and proved to be crowd-pleasers. In a city where winter wear is a necessity, making it stylish is a challenge that the designers met with ease.

Cinzia Rocca’s designs deserve an honourable mention, as she mastered the craft of blending luxury and utility. Her label takes pride in providing Italian quality and craftsmanship, as she merges traditional tailoring with modern design. The coats from her collection were varied and included belts and fur trims, on otherwise simple styles. It was evident that fit was a priority in her designs, as her pieces draped elegantly over the models’ figures. Her peacoats were anything but basic, and stood out from what can normally be found in stores. White was the dominant colour in her coats, with high-end fabrics completing the look.

The men were certainly not forgotten, as Italians take pride in their well-dressed gentlemen. Gone are the loose-fitting suits, which were replaced with well-tailored ensembles. Paul & Shark and Pal Zileri were the sole menswear designers, but even though they lacked quantity, their pieces spoke volumes. Suits sat close to the body, showing off the physique. The featured menswear was all monochromatic, as specific colours in the same shade were chosen for suits. The designers also hit the mark with their winter wear, choosing fitted looks and black as a leading colour. This can allow men to be versatile, as black goes with everything, and these looks are staples that every man’s closet should have.

The show was hosted by televison personality Natasha Gargiulo, who clearly has a love for Italian fashion. “There’s something about simplicity that makes a woman so beautiful. You know it’s high fashion and it’s worth every penny. Everything in the show made a statement,” she said.

Antonio Lucarelli of the Italian Trade Commission described the show as ‘moda elegante’. “It was a basic overview of Italian fashion. It covered all the aspects, from the young to old,” he said as he explained that fashion is an important part of Italian culture that we should all be proud of.

All items presented at the fashion show are available for purchase at Ogilvy. v

Buon Natale e Felice Anno Nuovo

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moda - mode - Fashion

J Brand

H&M

Wardrobe Trinity

Old Navy

Winter’s

Blu e Jea n Baby

By Joanne Latimer

Parasuco

True Reli gion

7 for All Mankin d

Diesel

Eve Gravel

Antonio Berardi

Antonio Berardi

Antonio Berardi

BCBGMAXAZRIA

L.B.D. used to be the universally accepted acronym for “learn by doing” - but not anymore. It has been co-opted by the fashion world to mean little black dress, of course, and it’s already a staple in the lexicon as well as the wardrobe. The question isn’t if you need a L.B.D. The question is how many you need. We recommend owning at least three: a to-the-knee dress with covered shoulders; a shorter party dress with black-on-black bling, and a structured dress with longer sleeves for corporate engagements.

Don’t forget to vary your choice of legwear, from sheer stockings to opaque tights.

BCBGMAXAZRIA

L. B. D.

Take your pick: skinny leg, wide leg, flare, straight leg, low rise, mid rise pencil leg, boot cut, cigarette, cropped or boyfriend. Our expectations for fit and comfort mount every year. Then there are the denim washes, from indigo and ink to the softest baby blue. Whether denim is distressed or embellished, it’s a key fashion item for winter. Just like the L.B.D., there is a cut for everyone, if you’re patient about trying on styles. It’s worth the effort to find the perfect jeans to accentuate your assets.

Lady Dutch

Conquer winter with winning fashions from the season’s three essential categories: jeans, a stylish coat a nd the L.B.D.

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Wrap Up

Benetton

Benetton

Benetton

Soïa Kyo

When the temperature reaches wrathful depths, there are ways to keep your spirits up. Treat yourself to a bright coat this winter in a fresh new style. What’s hot?

Shiny black puff coats, long or short, with thick shawl collars and pockets to hold mittens. Another strong trend is toward colour - vibrant colours and citrus shades in wool. Remember to complete your look with a coordinated hat and scarf set.

Joe Fresh Style

Marie Saint-Pierre Jimmy Choo H & M

Eve Gravel

Rudsak Stacey Zhang

Old Navy

Winners

Old Navy

Hilary Radley

Mackage

Smart Set

Marie Saint-Pierre

Soïa Kyo

moda - mode - Fashion

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VIVERE ALL’ITALIANA - Vivre à l’italienne - Living Italian Style

Photos: Vincenzo D’Alto / Make-up: Emmanuelle Blanchard

Joanna Broccolini

MarcAntoni Tarondo Nick name: Marcus, Antonius, Tornado Occupation: Archaeology student, barman/ caterer, and military reservist. Age: 26 Generation: First generation Family from: Udine (Friuli-Venezia Gulia) Raised in: West Island.

Nick name: Jo, Jojo, Jobob, Jova. Occupation: Human Resources Manager and student Age: 22 Generation: Third generation Dad: Teramo (Abruzzo) Mom: Nola (Campania) Speaks: English, French, Italian Raised in: Beaconsfield

Passion History and Culture combined with Good Food, Good Wine, and Good Company Favourite designer Kenneth Cole, Hugo Boss Boutique Duo Restaurant Jun I and Thai Grill are currently tied as my favorites.

Favorite Dish Gnocchi Bolognese Absolute must in the pantry Polenta, breadcrumbs, grissini, Type of wine / drink Schioppettino Friulano Favourite Italian saying or quote Hai Capito?!

Last time you went to Italy June 2009

Passion Traveling Vest & Accessories: Boutique Imperial, Tights, Zara, Boots: Rosegold Make up Lancôme Favourite designer None in particular, I’ll wear anything that looks good Restaurant Mundo Favorite Dish Lasagna di Nonna Absolute must in the pantry Nutella and panettone Type of wine / drink Brunello wine/sloe gin Favourite Italian saying or quote “Mistakes are part of the dues one pays for a full life.” - Sophia Loren Last time you went to Italy Summer 2007

Place you must go back to at least one more time in your life Mantua Dream To travel the world Favorite band or singer Audioslave, Seal Best Italian movie Cinema Paradiso Italian Soccer Team Udinese What do you like the most about our magazine How it connects with and portrays the Montreal Italian Community Best way to feel Italian in Montreal Doing groceries Best coffee in Montreal Vasco da Gama Crescent or St-Laurent St-Laurent

Thing about you that would surprise most people The amount of random trivia I can come up with in discussion Pasta or Polenta Pasta Most common name in your family, how many Enrico/Lucca (3) Pet peeve Inconsiderate behavior, negativity, unmerited arrogance, and strong odors Sexiest Italian Monica Bellucci (I know it’s been said before, but that doesn’t make it any less true!)

Mare o Montagna Both! (As it is in Northern Italy…)

You know you are Italian when Food is fundamental to your relationships

Best pizza in Montreal?

Café Ferrari Who’s your fashion idol (who do you think has the best fashion sense Ryan Reynolds You know you were raised Italian when When you’ve had your first taste of grappa even before your first day of school What’s your favorite city in italy Venice Favorite dessert; tartufo or cannoli Tartuffo Favorite spot in Montreal McGill Campus Best memory growing up as an Italian L’odore della cucina Favourite thing about being Italian Its History

Place you must go back to at least one more time in your life Venice Dream Car Cayman S (White) Dream To travel the world Italian Soccer Team AC Milan What do you like the most about our magazine How it promotes all aspects of our unique Italian culture such as fashion, food, and community Best way to feel Italian in Montreal Walking through the Jean-Talon market.

Favorite spot in Mtl Mont-Royal Pet peeve Negative people, and when people put their fork in my dish

Thing about you that would surprise most people I went to school in Italy for a year at the age of 16.

Pasta or Polenta Gnocchi Pesce fritto o baccalà Pesce Fritto Best coffee in Montreal Cafe Olympico Crescent or St-Laurent St-Laurent Most common name in your family, how Many None, we are all one of a kind Nick name Too many to list!

Favorite band or singer The Script and Michael Bublé Mare o Montagna Mare You know you are Italian when...

Nutella is part of a nutritional breakfast.

Best nightclub/hang out to go to in Montreal Anywhere when you are in good company.

Best pizza in Montreal Pizzeria Napoletana Favourite thing to do in Montreal Walking through the Old Port.

You know you were raised Italian when Your school lunches could feed the whole class.

Favourite colour Fuschia Favourite Italian song Un Senso by Vasco Rossi Best memory growing up as an Italian Too many- The craziness that always unfolds when the entire family is together.

Favourite thing about being Italian Our exceptional food and culture.

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VIVERE ALL’ITALIANA - Vivre à l’italienne - Living Italian Style

Marco Andrea Sangiuliani

Tina Carmela Delli Colli

Nick name: Tee, Tiny Tina, Tina Fay Occupation: Educator Age: 25 Generation: second-generation Italian Dad: Rocca d’Evandro (Caserta, Campania) Mom: Vinchiaturo (Campobasso, Molise) Speaks: English, Italian, French Raised in: Laval Passion Shopping, clothes Clothes BCBG dress Make up M.A.C, Lise Watier Favourite designer Juicy Couture, Guess, Coach Boutique BCBG Restaurant Dic Ann’s Pesce fritto o baccalà Pesce Fritto Absolute must in the pantry Chocolate chip cookies Type of wine / drink Gallo Rosé Wine Last time you went to Italy 5 years ago Dream Car Toyota Celica Pet peeve Cleaning

Favourite band or singer Liana Carbone Italian Soccer Team Juventus, because of Mara Where did you watch the World cup final Little Italy and Robert’s house What do you like the most about our magazine The fashion section Best way to feel Italian in Montreal Visiting Little Italy Pasta or Polenta Polenta Best coffee in Montreal Ciocaro’s cold coffee Crescent or St-Laurent St- Laurent Sexiest Italian: Jerry Mare o Montagna Mare

Most common name in your family, how Many (Mary) 5 You know you are Italian when When you eat pasta 5 times a week Best nightclub/hang out to go to in Montreal Moomba Best pizza in Montreal Resto Ciabatta in Duvernay Who’s your fashion idol Joyce Favourite thing to do in Montreal Spend time with friends and family You know you were raised Italian when Italian is the first language you learn to speak.

Favourite colour: Pink

Favourite Italian song Vivo per lei by Laura Pausini and Andrea Bocelli Which Italian artist or actress would you like to meet Laura Pausini What’s your favourite city in Italy Amalfi, the view is beautiful!

Favourite dessert Tartufo Favourite spot in Mtl Downtown Best memory growing up as an Italian Gardening with my grandparents Favourite flavour of gelato Chocolate Favourite thing about being Italian The family get-togethers with all the food

Surnom: Sang, number 9 Occupation: Coordonnateur des opérations de la succursale SAQ Sélection Saint-Jacques, et éducateur suppléant a l’école primaire Âge: 29 ans. Italien de deuxième génération. Père: Gino Sangiuliani (Montreal, Qc) Mère: Carmela Dilullo (Campobasso, Italy).

Grandi à: N.D.G Passion Déguster du bon vin, et jouer au hockey sur glace Vêtements Blazer: John Richmond, Jeans: Citizens of Humanity Chemise: Bertigo, Souliers: Fiesso par Aurelio Garcia Designer favori John Richmond Boutique Duo Restaurant préféré Taverne on the Square Plat Préféré Gnocchi Must dans le gardemanger céréales Golden Graham Rêve Être heureux et en bonne santé Meilleur film italien Le Parrain de Francis Ford Coppola

Tu sais que tu as été élevé à l’italienne quand Tes priorités sont la famille et la nourriture Vin ou drink préféré Greppo Biondi Santi Brunello Di Montalcino et Nardini Acqua di Cedro Expression italienne préférée Chi dorme non piglia pesci Dernier séjour en Italie À 13 ans pour le Festival de film Giffoni Équipe de soccer Palermo Meilleure façon de se sentir italien à Montréal Prendre une marche dans la Piccola Italia.

Chanson Italien préférée La Zita de Tony Santagata

Pasta ou Polenta Pasta della mamma Meilleur café à Montréal Café Internazionale Crescent ou St-Laurent St- Laurent Ce je déteste Les gens antisociaux Italienne la plus sexy Ma princesse Linda Mare o Montagna Mare Meilleur club ou sortie à Montréal Buona Notte Meilleure pizza à Montréal Il Focolaio au Centre Ville Fashion idol Mon grand-père Marco Saveur de gelato préférée Granita au basilique

Dessert italien préféré Zeppole di San Giuseppe Meilleur souvenir d’enfance en tant qu’italien Aider mes grand parents à faire du vin maison dans leur cantina à Saint-Michel Tu sais que tu es italien quand Tes amis trouvent n’importe quelle raison pour venir manger chez vous ou que tous les non-italiens te demandent d’échanger leur lunch contre ton Panini à la mortadelle La chose que tu apprécies le plus à propos d’être italien Que ma famille trouve toujours une bonne raison d’être ensemble pour fêter.

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ritratto - portrait - profile

Loving Italy on Wheels

By Laura Casella

There is a new Italian car club in town. Association Fiat Alfa Romeo Quebec is the latest chapter to join the family of FiatLancia Unlimited: a club by and for Italian car admirers. here are only two requirements to becoming a member of the Association Fiat Alfa Romeo Quebec chapter of the largest and most active Fiat and Lancia enthusiast group in North America, FLU (Fiat Lancia Unlimited). Requirement one: You must own an Italianmade car, or want to own one. Requirement two: You must have a passion for Italian cars.

T

Alfa Romeo Spider Salvatore Migliara was one of the first people to join the club that celebrated its launch just this past October. Migliara is the president and owner of the Residence Au Fil de l’Eau, a luxurious and cozy retirement home complex overlooking the Rivière-des-Prairies. Now in his, “semiretirement,” as he says, he has found some time to dedicate to the club.

“Like so many people, I love Italian cars,” he says, “but not just the Fiat. All of them!”

That is why Association Fiat Alfa Romeo Quebec is just right for Migliara. The club caters to all Italian cars, from the Fiat, to the Lamborghini, to the Cinquecento. As long as it is Italian, and has wheels, it qualifies.

“Even if you own a lawnmower that’s Italian, you can join!” exclaims Migliara, whose job it is to recruit new members.

It was Andrew Mikus who brought the idea of the club home to Montreal after visiting the States. There, Andrew, who is of Polish decent, attended the annual “FIAT FREAKOUT” organized

by FLU (Fiat Lancia Unlimited). He says the Association Fiat Alfa Romeo Quebec was founded by a group of Fiat and Alfa Romeo car owners for the following three reasons: 1.To provide a club where Italian car owners and enthusiasts can come together to enjoy their cars and enhance personal relationships through our events and publications.

2.To further the interest in the ownership of Fiat, Alfa Romeo and other fine Italian automobiles in the province of Quebec.

3.To enhance our community and be involved in charitable functions as a positive way to get our name and automobiles know to the public.

Currently, Fiat Lancia Unlimited has over 15 chapters in North America, including ones in Toronto and Ottawa. The vice-president of the Association Fiat Alfa Romeo Quebec is Anthony Snopek, who is also Polish.

Fiat Barchetta “You have two Polish guys running an Italian club,” laughs Migliara. “Make sense? That just shows how open-minded Italians are!”

So far, the club has 40 members, and they plan to bring that number to over 100. The group organizes outings (they took a trip to Trois-Rivières for Ferragosto this past summer), meet for different activities including F1 for 2011, and most importantly, raise funds for the community.

“This year I will be giving away a car personally,” Migliara says. “It’s my own Fiat 500 and I’ll be handing over the keys to a lucky winner at the Montreal Children’s Foundation Gala dinner in May 2010.” All the proceeds will go to the hospital.

If you are interested in learning more about the club or want to become a member, please visit their website at www.fiatalfaromeoquebec.com After all, “La vita e troppo corta per non guidare Italiano!” v

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Life Style

47

Italian State of Mind

By Shauna Hardy

I used to think that people who loved Italy could be divided into two categories; those whose love is passed down through generations of family, and those for whom, it springs from discovering the landscape, the people and the sense of tradition that permeates the culture. But then I met Neil Levine and my theory went straight out the window. t all started when I showed up at the Levine Brothers Plumbing office. “Oh, you’re interviewing Nello, are you?” asked his receptionist. “Make sure you talk to him about his letter from the pope.”

Nello?! The pope? Who was this man and what on earth was his connection to Italy?

When I walked into his home, it suddenly became clear that Levine’s enthusiasm for Italy wasn’t something he took lightly. The corner of the living room displayed a trompe d’oeil effect that made you believe that you were staring into an Italian garden. There was a beautifully designed kitchen that looked exactly like something you would visit in Tuscany, right down to the herringbone patterned floor boards. And everywhere you looked there was a detail, a souvenir, a beautiful piece of art - Italy whispered softly from every room in the house.

In fact, the country has been patiently courting Levine for years. He had always dreamed of visiting its cities and when Levine finally landed in Rome for the first time in 1992, the impact was immediate. “I went to grab a cup of coffee at the airport and they served it in real cups. I couldn’t believe it - I felt like I’d come home!” he announces with a laugh.

“I didn’t really take him seriously, at that point,” pipes up his wife, Myriam Levine.

“I should have!” That one trip quickly multiplied into 25 lengthy visits over the next 17 years and the couple now regard Florence as their second home. “It is the most fantastic city - it’s so big! There is so much to do - you’ll never get it all done in a lifetime.”

Levine’s love of Florence is palpable - he talks excitedly, his eyes light up, the stories are animated and flow quickly one after another. But what is so lovely in listening to Levine is that his wife is as delighted to share his enthusiasm. When I ask her how she feels about her husband’s enchantment with Italy, she replies simply: “Neil’s passion is Italy and my passion is Neil.”

While its culture and beauty are certainly things that Levine enjoys, it is Italy’s way of life that has truly captured his imagination. “I love to be on the road. I walk everywhere! We don’t think anything of walking 50 minutes to buy the perfect cheese. In North America, we take the car just to return a video. It’s a totally different mentality!”

Sometimes, a person’s experiences in life are limited by their perceptions. They might refuse to try something new or ask a question because of the result that it might bring.

Playing along the straight and narrow allows you to avoid unpleasant situations but it also keeps the colours of your life decidedly muted.

Levine’s approach lies on the other end of the spectrum - he displays a boundless curiosity mixed with kindness, excitement and a genuine awe for everything that surrounds him.

He is always talking to people that he meets in Florence, constantly asking questions, exploring and making new friends. Thanks to their openness and desire for connection, the Levines have been able to break down social barriers that have kept people from associating on a deeper level.

“Our life has changed so much since our first visit,” he explains. “The first time we arrived, we couldn’t even say ‘Buona Sera’. We kept telling each other ‘Remember it sounds like your Auntie Sarah.’ Now we speak Italian with our Florentine friends over dinner - it’s amazing!”

Levine has become so well-known in his beloved city that many refer to him as the unofficial mayor of Florence. “We love this city as much as its citizens love the city,” he explains simply. Levine jokes that he and his wife have become a private PR firm for Florence.

They are constantly committing random acts of kindness - approaching tourists and helping them out in any way possible so that they may enjoy the city as much as the Levines do.

Neil Levine

Photo: Geraldo Pace

ritratto - portrait - profile

I

That good-will attitude occurs when they are living in Montreal as well. The couple have received so many requests about what things to do in Florence that Myriam has put together a document of activities that shouldn’t be missed. “We even get calls from people we don’t know who are interested in getting our opinion on Florence,” she says.

Approaching the world with a “Why not?” attitude has paved a rich life for Levine. This is where the Pope enters the story. On Sundays in Florence, Levine dons his suit and attends mass at Santa Spirito church. “There is such a spirit in this church. I like following the Italian traditions - I’m really enamoured with learning about the history of Catholics. I like to just sit and think about my parents.” One day Levine decided that he would write to Pope John Paul II and find out if he could meet him. “I thought that he must be an interesting guy I wanted to sit and have a glass of wine with him and talk.” The pope’s agenda was full, but Levine did get a lovely official letter thanking him for his interest in his Excellency.

Everyone in Levine’s entourage refers to him as Nello and not Neil. The jewelled stackable rings that he gave his wife are green, red and white. For her part, Myriam has presented her husband with cuff-links of the Italian flag. Residents of Florence have actually thanked the couple for the promotion that they do on behalf of their city. Their enthusiasm for the region is the only kind of publicity that it needs.

So after all this, why doesn’t Nello Levine simply fit into that second category of people who have an appreciation and love for all things Italian? Because Levine’s love of Italy has permeated every aspect of his life. It is not an interest that can be categorized. Instead, it forms the foundation of his life. A rich, beautiful life springs from the attention to the tiniest details and for Nello Levine those details are all decidedly Italian. ”v

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avanguardia - avant-garde

1909-2009 :

A century of Futurism Its legacy and shortcomings

By Filippo Salvatore

Today, in the age of postmodernism and after the fall of ideologies, it is finally possible to go back and try to understand the origin and the historical role of the revolution in the arts and lifestyle o f a va n t - g a r d e m o v e m e n t s. O f a l l t h e m o d e r n i s t m o v e m e n t s t h a t appeared at the turn of the 20th century, Futurism is to be considered, in hindsight, the most significant. To a large degree, Cubism, Dadaism, Surrealism and many other -isms are an extension or a partial form of the global revolution that Futurism aspired to be.

The birth of Futurism Toward the end of the 19th Century, many thinkers and artists were pondering about the need of a total renewal in human behaviour. In Italy, the word Futurism was brought up by poet Filippo Tommaso Marinetti “the caffeine of Europe”and has since been associated with him to such an extent that the terms Futurismo and Marinettismo have become almost interchangeable. According to Mario Verdone, Futurism can be defined as “a dynamic and rejuvenating attitude, which aims at projecting life and art in the future”. Libertarian, primordial, new, violent, cruel, aggressive, lustful, intuitive, anti-gracious and cacophonous are among the attributes that suitably describe the “global contestation” that Futurism represented when its manifesto written by Marinetti was first launched in 1909 in Paris.

Milan and Florence were not the only cities in Europe where this need for profound cultural renewal was felt. Italy and Europe and almost the whole world were ready for the aesthetic and total revolution in values and life-style that Futurism proposed to bring about. The influence of Futurism on avant-garde movements and spirit world-wide has been enormous. In fact the influence of Futurism was considerably more decisive than most histories of the era have bothered to admit, swayed as they are by the French for keeping attention to themselves and to Paris as the international cultural capital at the beginning of the 20th century.

Futurism’s slogan ‘we wish to introduce brutally life into art’ turned out into the remarkable act of foresight it has proven to be after a century. Marinetti and the talented group of young artists who adhered to his manifesto, such as Balla, Boccioni, Severini, Ruccolo, Sant’Elia believed in the dynamic perception of reality and in the Sant’Elia - La Città Futura progress of technology that would drastically change our perception of human nature and of the environment. They also believed, alas!, in the regenerative power of war, ‘sola igiene del mondo’ and became the defenders of “the struggle to destroy the already done in order to do the very new.” Several of them, such as the painter and sculptor Umberto Boccioni or the architect Sant’Elia, will pay for this belief with their own life.

The Futurists proclaim in their manifestoes the need to see life and art as a tabula rasa. They wish to bring about an ‘epistemological cut’ with tradition. This explains both their

Filippo Tommaso Marinetti

hatred for the past (passatismo), for academics and for museums as well as their continuous search for novelty and originality.

Futurism and Fascism The Futurists wrote manifestoes on painting, sculpture, poetry, music, cinema, architecture, theatre, gastronomy, fashion and design.

For a while in 1919, Futurism was even a p o l i t i c a l p a r t y.

Marinetti maintained close links with early Fascism and was even appointed Mussolini Futurista Accademico d’Italia

by Benito Mussolini in the 1930s. After the defeat of fascism in 1945, Futurism came to be seen as a forerunner and an accomplice of Fascism because of Marinetti’s declarations that all avant-garde movements in Europe derived from Futurism and especially because he praised its “fascist merits”. The political link between Futurism and Fascism is a much more complex phenomenon than Marinetti’s own declarations warrant. In fact, he broke twice with Mussolini and the Fascists. The cause-to-effect link between Futurism and Fascism is not evident at all. The 1909 manifesto of the Italian futurist is striking for its libertarian and revolutionary principles. The main reason, why Futurism and Fascism have been associated in Italy for over half a century has to be found in the connection that Marinetti kept with the Fascist regime until his death in 1944.

With the fall of Fascism, the Italian cultural life was dominated by Marxist intellectuals for almost five decades. The cultural climate, for obvious historical and ideological reasons, prevented an objective evaluation of the historical importance of Futurism and its claim as a legitimate art form.

Surrealism, another form of avant-garde art that overtly sympathized with Communism, has not been judged as harshly as Futurism.

Now we know, after the fall of ideologies, that moralism or ideological correctness, are dangerous meters to follow in coming to terms with a complex and multi-faceted phenomenon like Futurism. It is only since the 1986 Palazzo Grassi exhibition in Venice that Futurism is studied without ideological blinkers. It can safely be said

after a century that Futurism was and remains the first and possibly the most significant of all 20th Century avant-garde movements world-wide. It has contributed significantly and powerfully, notwithstanding its excesses and provocations, to the rejuvenation of international culture in the 20th Century and enabled an understanding and appreciation of technology.

Legacy and shortcomings of Futurism An understanding of Futurism as a cultural phenomenon enables us to understand better the aesthetics and the logic of many aspects of contemporary society, fast-paced and dominated by computer science and technology.

Filippo Marinetti and Futurism, with their unbridled vitalismo and naive conception of ‘guerra sola igiene del mondo’ tell us how it all began and why we live in the kind of world we live in. The experiences of action painting, pop art, minimal art, Schoenberg’s or Berio’s dodecaphonic music, jazz, rock and roll or hard rock, the influence of Negro sculpture, the Bauhaus architectural style, fast food, the use of plastic or synthetic fibres in fashion, the sexual revolution, cartoons, the computer revolution, automobiles as works of art and airplanes as a normal and frequent way of travel, have brought to fruition many of the Futurists’ intuitions about technology. The incendiary and provocative messages present in many of their manifestoes no longer shock our post-modern sensibility or, at least, they do not disturb it as much. Futurism can now, a century after its founding, be safely seen as one of the first and foremost expressions of international avant-garde, enthusiastically acclaimed all over the world in the 20th Century.

The positive legacies of Futurism are many, but one remains undeniably negative: novelty for novelty’s sake. The uncritical equation between novelty and value and blind reliance on technology as the means to solve human problems constitutes a dangerous path.

Technology is here to stay and will continue to play a fundamental role in the present and future. Nonetheless, we as human beings, have acquired in the last three or four decades the awareness that we live in a small, fragile planet and, if we forget it, or do not take heed of it, we are condemning ourselves to extinction as a species. Giovanni Papini, one of the editors of the magazine Lacerba said: “Futurism made us laugh, cry and spit on people. Let us see now whether it can make us think.” v

Forme nello spazio Umberto Boccioni

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Architettura - Architecture Repousser les limites de l’architecture

Mirko Zardini et le Centre Canadien d’Architecture Par Piero Facchin

Le Centre Canadien d’architecture (CCA) a récemment présenté une exposition intitulée «La Vitesse et ses limites » qui avait comme point de départ les idéaux du mouvement Futuriste, né en Italie il y a cent ans cette année.

Ceux qui sont allé voir cette exposition dans l’espoir de voir des exemples des superbes manifestes, dessins et sculptures de ce mouvement, sont certainement restés sur leur faim. La référence au Futurisme visait plutôt à mettre en évidence l’utopisme qui régnait au début du vingtième siècle avec l’apparition de l’automobile et le culte de la «vitesse» qui, comme on le sait maintenant trop bien, a ses avantages, certes, mais comprend aussi son lot de désavantages. C’est justement sur cette dialectique que l’exposition s’est penchée.

En ce qui concerne notre rapport à «la vitesse», les questions sont nombreuses. La productivité via les avancements technologiques permet des gains importants. En contrepartie, cette rapidité d’exécution, cette «précipitation» technologique, génère des problèmes complexes et onéreux, notamment en termes d’environnement et de conservation du patrimoine. L’exposition au CCA s’insérait dans une réflexion contemporaine sur notre façon de percevoir nos modes de vie, en remettant en question les abus de notre époque basés sur des idéaux parfois dénoués de tout sens critique. Les mouvements tel que le Slow food ou le Slow design nous rappellent qu’il existe des alternatives possibles, plus en harmonie avec le rythme « naturel » de l’être humain.

Il s’agit de trouver le juste équilibre entre technologie et rythme de vie.

La force du CCA réside dans une philosophie qui cherche à poser les bonnes questions. Mme. Phyllis Lambert, la fondatrice de ce centre de recherche unique en son genre, affirme que, «Selon les questions qu’on pose, on obtient différentes réponses et que pour avoir un regard critique, il faut que les questions soient bien ciblées.» Voilà justement le mandat de Mirko Zardini, le directeur et conservateur en chef du CCA depuis 2005. Diplômé de l’Institut d’Architecture de Venise en 1980, Zardini admet avoir étudié dans cette prestigieuse institution lors des belles années, quand certains des plus grands architectes italiens contemporains comme Carlo Scarpa, Manfredo Tafuri, Aldo Rossi, Vittorio Gregotti et Francesco Dal Co, y enseignaient. Ces ténors lui ont ouvert les yeux sur bien des facettes de l’architecture, mais sa principale influence lui provient de l’architecte Giancarlo De Carlo pour qui il a travaillé pendant plusieurs années. «De Carlo s’est beaucoup battu pour que l’architecture soit perçue comme une activité consensuelle. Il croyait fortement au rôle culturel et politique de l’architecture» affirme Zardini qui a continué à promouvoir ces valeurs dans les diverses positions qu’il a occupé par la suite en tant que rédacteur en chef de la fameuses revue d’architecture Casabella et chez Lotus International avant ses débuts au CCA. Depuis, il continue ses recherches sur l’évolution de l’architecture contemporaine et la relation qu’elle entretient avec la ville et le paysage en organisant plusieurs expositions poussant la réflexion sur nos responsabilités vis-à-vis l’environnement qu’on habite. Parmi les expositions montées par Zardini et son équipe on compte: «Désolé, plus d’essence; une réponse architecturale à la crise du pétrole de 1973 », « Sensations Urbaines », «Environnement total Montreal 1965-1975» et «La vitesse et ses limites» qui s’inscrivaient toutes dans une démarche visant à mieux comprendre notre perception du bâti à travers toutes nos aptitudes sensorielles et intellectuelles. v

Le CCA présente jusqu’au 10 janvier 2010 l’exposition La tombe Brion de Carlo Scarp a : photographies de Guido Guidi, 1997-2007 uido Guidi, photographe italien, explore les notions de temps, d’espace et de lumière dans son essai photographique sur le mausolée de la famille Brion en Italie, considéré comme le chef-d’œuvre de l’architecte Carlo Scarpa.

Révélée par les 54 photographies couleur de l’artiste exposées, la beauté de l’architecture de ce complexe funéraire, aux lignes architecturales épurées, s’illustre par son caractère poétique. En se concentrant sur les particularités architecturales, l’artiste invite le visiteur à dépasser la vision d’ensemble de celle-ci. « J’ai abordé l’architecture de Scarpa non seulement comme une œuvre construite, mais aussi comme un instrument au travers duquel regarder le temps, ou mieux, l’architecture qui « se fait », les ombres sur les murs renvoyant à la projection originelle des volumes et de leurs innombrables transformations sur une feuille de papier. », explique Guidi. v

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Arts et Culture

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teatro - théâtre - theatre

Homegrown International Playwright

Steve Galluccio

by Chiara Folini

Another successful hit to his credit, Steve Galluccio’s new stage play In Piazzo di San Domenico brings to life the humourous aspect of gossip in a small Italian town. Taking place in 1952 Naples, Piazza di San Domenico plays a key role in the lives of the locals, where all paths seem to cross as they run errands, use it as a central meeting place, go to be Photos: Yanick Macdonald seen and to gossip about each other. t all unravels when Carmelina faints at the sight of her fiancé Guido kissing the promiscuous Mafalda. When an earthquake disrupts the town, the citizens’ trivial issues are quickly forgotten. The play reflects the cultural Italian stereotypes and within a mist of chaos, love is omnipresent between the characters. The play gives a brilliant portrayal of poignant Italian drama driven by vivacious characters who immersed themselves in hypocrisy, jealous wrongdoings and love affairs.

Growing up with parents from the Campania region of Italy, the Montreal-raised playwright remembers fun-filled family reunions packed with storytelling of Italy’s traditions and people. “I come from a family that was over the top hilarious, they just didn’t know it” shares Galluccio. Truly inspired by his Italian heritage, he grew up watching such ‘70s classic shows as “All in the Family” and “The Mary Tyler Moore Show.” Galluccio describes his writing process “as a form of escape into another world that I can create and control. I always wanted to be a writer to explore that world. I don’t like a structured existence.” He admits that his characters capture a part of him and his family. Galluccio has the skills to draw out genuine and profound characters through his light-hearted narration. “He really cares about his characters. He’s been backstage during intermission to speak to each of us on an individual level to give us guidance about our characters’ motives.” expresses Christina Broccolini playing lead actress Carmelina.

The career of the three-time Gemini Award-winning writer was catapulted with Mambo Italiano. The play he co-wrote with Emile Gaudreault is a comedy about a man dealing with the pressures of being gay within an Italian family. The play was presented in both French and English in Montreal, as well as in Toronto produced by the Mirvishes. Due to its overwhelming popularity, this stage phenomenon was later adapted into a full-length film. The film adaptation of Mambo Italiano was translated and performed in over 50 countries. Mambo Italiano is currently in the works of being picked up in New York and turned into an offBroadway musical. “It has placed me in a high profile and opened up many doors for me and my film career” exclaims Galluccio.

Following the movie that gained him international recognition, he wrote the Geminiaward winning television series Ciao Bella which was not only bilingually broadcasted in Montreal but also shown in Italy, Africa, the Middle-East, and the United States.

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After the loss of his mother, Galluccio and Émile Gaudreault wrote the Audience Awardwinning Surviving My Mother, which premiered at the World Film Festival this year. Émile Gaudreault introduced him to French theater. “They have a star system implemented, a greater pool of actors to select from and there’s more funding. Their know-how is quite unique in Canada. As for English theater, there is no industry that supports the local production in this city” commented Galluccio on the theatre business in Montreal.

Currently, Galluccio is involved in the post-production of Funky Town, featuring a bilingual cast depicting Montreal’s glory days of the disco era, set to be released in 2010. “My projects choose me. I often get offered to create a screenplay, which is what happened with Funky Town.” Galluccio certainly wants to do some producing work and write more screenplays in the near future. As for now, he is enjoying his present success with In Piazza di San Domenico. The six-week run of the play was extended by an additional week at the Centaur Theater and there is already much discussion for a French production release next year. v

Tony Nardi’s rallying cry for theatre

by Elvira Truglia

Tony Nardi doesn’t mince words, he plays with them. Letter Two, a monologue about the sorry state of Canadian theatre, was presented at Montreal’s experimental theatre Espace Libre last August/September. n his “theatrical letter”, Nardi weaves in and out of several characters as he orates imagined and Irecreated conversations, reactions, musings and condemnations. For more than two-hours, Nardi keeps you on the edge of your seat between tension, laughter and bewilderment.

Written in response to a cliché-ridden theatre-review about a commedia dell’arte play presented in Toronto, Nardi has spent the last three years crafting and presenting his wake up call that leaves no bystanders; artists, funders, theatre-goers and the public at large - all are implicated. The crime - complacency. The sentence - bad theatre. The redemption (maybe) - actor-centred theatre.

According to Nardi, theatre in Canada is largely irrelevant because the country lacks qualified directors. Not that they lack intelligence, he says, but (with few exceptions) they lack selfreflection and vision and are often quick to go to the lowest common denominator or gimmick.

His counterpoint - the local barrista in Southern Italy. In an anecdote, Nardi walks into a local “bar” one morning and asks for an espresso. But alas the espresso machine is not working properly and the barrista adjusts the gadgets on the machine until it works just right. The barrista goes through 30 espressos before preparing one that is worth serving his customer.

It is this attention to detail and dedication to craft that he says is missing from Canada’s theatre community. “Only in Canada do we defend ignorance of craft as a national characteristic,” says Nardi.

The Calabrian-born, Montreal-raised, and Toronto-based Nardi works as an actor, writer and director in English, French and Italian. This award-winning actor has more than 40 film and television credits to his name, including Caffé Italia, La Sarrasine and La Deroute - all directed by Montreal’s Paul Tana. He also appeared in the lead role for the TV mini-series Il Duce Canadese.

For the theatre, he has played in everything from the classics to experimental works.

Letter Two is the second of three letters created between 2006 and 2008. The catalyst for Letter One was the script he read for the Rent-A-Goalie TV series. It contained material he

considered offensive to Italian-Canadians so he refused to audition for a role. Letter Three is a response to feedback and reviews of the first two letters. With only a podium, laptop and minimal lighting as props, the letters are easy to take on the road and have been presented at theatre, cultural, university and Italian community venues in Toronto and Montreal.

Artistic Director Olivier Kemeid invited Nardi to present his work at Espace Libre after seeing him perform at the University of Quebec in Montreal last March. “I strongly believed that Nardi’s voice needed to be heard in Montreal,” says Kemeid. Some 200 people went to see Nardi’s show during its run at the theatre; a good turn out according to Kemeid.

“For me it was wonderfully ironic that a letter written in English can feel so at home in a French milieu where in many respects the issues were dealt with more directness, honesty and introspection than anything I have encountered before with the letters,” says Nardi.

Yet if you’re not a theatre artist or patron - why should you care about Nardi’s ‘letter’?

Because it’s not just about the theatre world, says Nardi. The “inauthenticity and “mediocrity” that runs rampant in the theatre community has parallels within the legal system and the media industry in Canada, and around the world, as pointed out by audience members who stuck around for the discussion sessions after the show.

It’s clear that Nardi isn’t out to make friends, he’s out to stir things up. The bleak picture he paints leaves some wondering if he sees any hope for change? Nardi says change is a collective responsibility and that “We can start by asking more questions.”

This applies to his own community as well who tends to take the safe road, he says, when it comes to artistic endeavors. “The bella figura we once used to criticize the older generation for has suddenly found its way into the written and artistic works of Italian-Canadians.”

Letter Two, nominated for a Dora Award in 2007 for Outstanding New Play, speaks out against a collective inertia that stains Canada’s theatre and film culture as “mediocre”. Nardi wants to raise the bar, “We’re not coming up with the cure for cancer but we should be doing it (theatre) as if we were.” For more information on Letter Two: www.twoletters.ca v

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musica - musique - music

Get Jazzy! John Pizzarelli

By Joey Franco

Since the age of six, John Pizzarelli has been following in the tradition of his father, guitar legend Bucky Pizzarelli. Born on April 6th, 1960 in Paterson New Jersey, the Italian-American has had a multi-faceted career as a jazz guitarist, vocalist, and bandleader. PanoramItalia caught up with the New Jersey native.

PI: Growing up in New Jersey, as an Italian -American, did you have a v ery “Italian” upbringing, or was it more of an “American” upbringing?

JP: I think it was probably more of an American upbringing but with a very heavy Italian influence. I’m half Hungarian, from my mother’s side. My father’s family was a very close knit Italian family, and they were a generation of Italians that, when they came to the United States, they spoke English. So I’m one of the few of my Italian friends who never heard Italian being spoken at home. But, we ate Italian food, we all gathered on Sunday and sat around the big table, and we played a lot of music.

PI: Your father was a legendary jazz musician, what influence did he have on you - musically speaking?

Photos: Vincenzo D’Alto

JP: Well, I think he always worked with all the right people, and so I got to meet all these amazing musicians from Benny Goodman to Zoot Sims, Clark Terry, Joe Venuti, Les Paul, Slam Stewart. He would have such great respect for these musicians, and they would call him up and I would tag along and meet all these people, and hear phenomenal music, and hear great stories. So, I always made sure I was listening as much as possible.

PI: When did you know you wanted to become a musician?

JP: When I knew I wasn’t a good baseball player. [laughing] Which was pretty quick! I’ve always liked sports and music, and I think somewhere along the line at the end of high school... I must have been a teenager... I thought, this could be fun! Playing music, that’s all I really knew how to do anyway. Cause my father would say, “come to my gig.” He’d play a

small room, just by himself, and at the end he’d say, John, come up and play a song. I’d play one or two songs that I knew when I was young. Eventually I said, geez, if I knew more songs, I could be on stage longer. So I learned more songs and we started to work together.

PI: You won this year’s Ella Fitzgerald Award, joining greats such as Tony Bennett and Harry Connick Jr., who have previously won this award. What does this honour mean to you?

JP: I never thought you’d have Ella Fitzgerald and my name in the same sentence, so it’s pretty amazing!

PI: How has the Jazz Fest in Montreal changed since you first came here 19 years ago?

JP: The festival, to me, hasn’t changed, it’s always been great. They’ve always had great venues. It’s just a really well-run festival, and they have all sorts of music, so it really hasn’t changed. It’s been amazingly consistent, at least for the past 19 years that I’ve been coming.

PI: Despite your relatively young age, you’ve had quite an interesting career in terms of versatility. Do you think your versatility has contributed to your success?

JP: Yeah, well, I think thats what’s been important to me, was always that I’ve made sure that I’ve had good people on my records and I’ve managed to work with good people. We’ve been up here with really good Montreal jazz musicians, big bands... I think the key was also to have something good to offer the festival.

PI: Amongst all the wonderful people you mentioned you worked with over the years, you also mentioned your dad and your brother, and I hear you’ve done a lot of work with your wife. You’ve managed to have a very family oriented career.

JP: You want to be around people backstage who understand that you’re crazy! And the musicians that we choose to work with, they know that I’m crazy! And my wife... I heard her sing before I knew who she was, and when I heard her sing, I said, she’s a natural. We’ve been together 12 years, and we like working together. I like working with my brother, I like working with my father. We just like the fact that we keep it all in one place. We keep all the money in the family [laughing]!”v

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Arts and Culture

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cinema - cinéma - cinema

Taking a Trip Out of This World Montreal’s Planetarium celebrates Galileo’s 400th anniversary

by Sabrina Marandola

Winter is fast-approaching. If you’re looking for an escape, here’s an idea that’ll prove to be both exciting and memorable for the whole family: a trip to enchanting cities in Italy, including Padua, Venice, Pisa and Rome. t’ll only take about an hour of your time, and cost you Imesmerized $8.00. And if that’s not enticing enough, you’ll be by the trip’s tour guide, for it’s none other than scientist Galileo Galilei.

Welcome to the Montreal Planetarium. This year marks the International Year of Astronomy. So, the Montreal Planetarium is celebrating big by honouring the life and work of Galileo.

As you recline back in your chair and admire the Planetarium’s starry dome, you learn that it was exactly 400 years ago - in 1609 - when the Italian visionary and scientist looked through his spyglass for the first time to gaze at the moon. Since then, the world of science was forever changed.

The show, which introduces guests to the ‘Father of Modern Science’, is called Galileo Live. It’s the first one of its kind at the Planetarium to merge the worlds of multi-media

and theatre. A live actor plays Galileo, while the set is provided by breathtaking 360-degree images projected onto the dome-shaped roof of the Planetarium (one of the largest domes in North America). “It’s a totally new dimension to have a live actor here,” says Pierre Chastenay, an astronomer at the Planetarium.

The director of Galileo Live agrees. Raynald Michaud says having a live actor integrated into a multi-media show meant a lot of fine-tuning had to be done. “It’s a challenge because the actor always has to be perfectly synched to the images,” he says. The images Michaud is referring to enfold the audience, and provide quite the impressive backdrop for the show.

The grandeur and authenticity are enough to give any Italylover goose bumps and a wave of nostalgia.

From Venice’s Piazza San Marco to inside St. Peter’s Basilica in Rome, the visuals transport the audience to the exact places where Galileo made his scientific discoveries.

You’ll be in Venice just in time to see Galileo introduce the public to his telescope – which he did not invent, but he did perfect. The next stop is the leaning tower of Pisa, atop from which Galileo did an experiment to prove that objects of different masses fall at the same speed. Galileo also welcomes you to his humble abode. Guests are in his backyard in the town of Arcetri. “The photographs were all taken in Italy with a fish-eye lens,” Michaud explains. “It is the real place, and

that’s how it looked in the 1600s. So, when you see Galileo’s backyard, that is his actual yard at his actual house.”

It is here where Galileo observed Saturn, discovered Jupiter’s four moons, and drew the phases of Venus. This led him to conclude that the planets revolve around the Sun. “To think Galileo came up with these hypotheses 400 years ago – and that they were true! It’s very impressive,” says Pierre Limoges, the actor who plays Galileo in the Planetarium’s French shows. “The telescope changed his life, but it changed all scientific observation after that. All that we know now is because of him.”

Indeed, this Italian is the one who changed modern science’s core concepts. He proved that all scientific discoveries must start with demonstrations and experimentations.

The 17th century visionary was criticized, disgraced by the Roman Catholic Church, and eventually sentenced for life in house arrest.

But he continued to study the heavens to uncover its secrets and discover truths about our celestial sphere. “This show is a very nice introduction to this man,” Limoges says.

“It’s a great example of his tenacity and perseverance.”

Galileo Live plays in English and French at the Montreal Planetarium until January 10th, 2010.

For showtimes and ticket information, go to www.museumsnature.ca. v

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fotografia - photographie - photography

Putting the bug in shutterbug Paparazzi Pioneer:

Ron Galella

Ron Galella, a highly praised and controversial celebrity photographer had his collection of captivating black and white images of iconic figures on exhibit at the Centaur Theater on October 6th. In association with his first time exhibition in Montreal, Galella commemorated his 50 years of work by presenting his recently published book Viva L’Italia ! alella has always looked to capture a famous person doing something infamous in their own environment. His most adored subject was Jacqueline Onassis whom he often photographed. Life magazine’s cover “Windblown Jackie” is his most published photograph, famous for its aloofness, spontaneity, and candidness. “I call it the Mona Lisa shot, it has all the great qualities of one” proudly asserts Galella. “When I snap a photograph, I look for off-guard, unrehearsed images” describes Galella. Robert Redford, Elizabeth Taylor and Sophia Loren are amongst some of his other favourite subjects due to their cooperativeness and openness to take a good photograph.

His fiery tenacity and his driven curiosity led him to push to new heights to grasp the ideal shot, even if it meant he had to disguise himself while sneaking into a private celebrity event or crashing an award ceremony. In order to snap a moment in a celebrity’s everyday life, he took risks by hiding behind a coat rack, across the street, behind a tree, from a balcony or even from inside a car. “I shot many times through a windshield by putting my camera up close to the window so the flash penetrates through the glass without glare,” explains Galella. “I like my photographs to show the eye as the focal point; I like to have one eye on the camera and the other one on the bull’s eye.”

His paparazzi approach to photographing was not all glamorous. In one case, Marlon Brando punched Galella in the jaw which led to both men going to the hospital; Galella due to

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Interview with photographer

by Chiara Folini

the loss of five teeth and Brando due to an infection in his hand. Later, Gallela was taken wearing a helmet while standing behind Marlon Brando, it became his greatest publicity photograph. It was the beginning to countless court battles initiating from his aggressive behaviour towards Jacqueline Onassis to his violation of privacy with Sean Penn. What makes him unique is the risks he took and the ways he went far beyond the reasonable bounds of photographing. Galella is an opportunist who takes chances and he cleverly ends up being at the right place at the right time, Gallela admits that one of the elements to his success was based on luck.

His book depicts riveting photographs of Italian and Italian-American actors, artists and icons including Francis Ford Coppola, Valentino, Versace, Roberto Benigni, Frank Sinatra, Madonna, and Isabella Rossellini. Accompanying the photographs are quotes dedicated to Ron from the celebrities he has encountered over the years. Just like the photograph of Sophia Loren, she exclaims “That’s Galella” as she arrives at the Pierre Hotel to promote her new perfume. Galella has reversed the role between photographer and celebrity. He gained recognition in the celebrity world, making it even harder for him to conceal his identity. Instead of being considered a voyeur, he became a victim of stardom.

He has revolutionized the world of photojournalism by inspiring the paparazzi phenomenon of celebrity photography today. This year, Ron Gallela was honoured by the Basilicata government in Italy for his photographic work. His photographs have offered an exploration of the celebrity culture and a reflection of fame by capturing important people attending life-turning events in history. v

Ilvio Gallo

by Claudia Ficca

Ilvio Gallo’s A.I. 90-91 portrays vibrant and powerful photographs shot in 1989 using an innovative technique he invented called videography. His stills, which are colourful, emotional and bold were taken for fashion designer Romeo Gigli’s advertising campaign in 1990. hown for the first time in North America at the YellowFishArt gallery last October, Panoram Italia had the pleasure of meeting with the photographer on the opening night of his exhibit.

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PI: Che cosa l’ha ispirato a fare queste foto?

IG: È una bella lunga storia, comunque per semplificarla... Vedendo il lavoro di Romeo (Gigli), ho avuto l’opportunità di proporre un’immagine fresca e ho inventato questa tecnica che si chiama “videography”.

PI: In che cosa consiste questa tecnica?

IG: Tu hai presente lo strappato dell’affresco? Quindi si strappa del muro... ecco,

usando la stessa “texture” e proiettando l’immagine su questa “texture” e rifotografando, ho generato quest’immagine che si chiama “videography”, che dà una vibrazione, un’emozione e un colore molto caldo e molto particolare.

PI: Lei ha realizzato questo lavoro prima della tecnologia del Photoshop, che cos’era la cosa rivoluzionaria per quell’epoca?

IG: La cosa rivoluzionaria è che nell’89, ho usato la videocamera invece della macchina fotografica, quindi tutto il percorso passa attraverso il video, che poi viene trasformato in fotografia e quindi veniva presentata la collezione (di Romeo Gigli) con tutti i

media possibili. Da questo shooting c’era la campagna pubblicitaria mondiale, poi c’era il video presentazione e il catalogo di vendita.

PI: Cosa l’ispira nella vita?

IG: Ho una figlia bellissima di 23 anni che improvvisamente ha deciso di occuparsi di fotografia. Io non l’ho mai spinta a questa cosa proprio perché è cosi bello che ognuno si scelga la propria strada. Prima di partire (per il Canada) le ho dato la prima lezione. (...) Ho portato avanti tipo 50 assistenti in vita mia, adesso per la prima volta lo faccio per la mia creatura. È la più grande soddisfazione che posso avere nel mio lavoro. v

54

Business

Publireportage - advertorial «Au Fil de l’Eau» Residence

All in the Family !

By Laura Casella

Residence «Au Fil de l’Eau» is a family-run business, now in its third generation. Started up in 1986 by the late Calogero Migliara, the business was then passed on to his son, Salvatore, and his wife, Johanne. Twenty-four years later, the family-owned enterprise is now in the responsible hands of their son, Charlie, who is named after his grandfather. he beautiful, waterfront complex is divided into 4 phases, contains 582 units, and hosts about 800 happy residents. There is certainly never a dull moment here, claims Salvatore Migliara, who is proud of the wide array of activities and services offered to the tenants. From bingo nights, to outings, a 50-seat cinema, an exercise room, a chapel, swimming pool, and even their own wine cellar, everything is accessible to them.

“It’s operated like a 5-star hotel,” explains Migliara, “and we take care of the residents as if they were our grandparents.”

It’s something Salvatore Migliara cannot stress enough. He and his family take pride in the fact Au Fil de l’Eau is a family operated business. Contrary to other businesses, he explains, they manage the residence and take care of the property themselves.

“It’s like our second home. We decorate it, and take care of it as if it was our own house.”

It was always Calogero Migliara’s dream not only to take care of seniors, but also to have a family-run business. Mr. Migliara had been involved in the construction and real- estate industry since the early sixties. But it was in 1976 when the concept of building a huge residential complex in such an appealing location in Montreal came to life. It was then when his son, Salvatore, joined him.

“I quit university and decided to join my dad,” he says. “I decided to help him complete his dream.”

It certainly wasn’t an easy ride to see that dream completed.

The Migliaras’ encountered a couple of roadblocks along the way when the land they envisioned to build their complex in RDP on the border of the river, was subject to city bylaws and zoning. These prevented father and son to develop further and they had no choice but to put an end to the realization of a residential and retirement home complex they wanted. This also forced Mr.Migliara to revise his plans. He decided to divide the land into ten smaller lots and put them up for sale. Fortunately, only two were sold and two bungalows were built.

In 1984, the City of Montreal revised its zoning laws, which now allowed the construction of 8-to-12-storey buildings on their property.

Upon receiving this great news, the Migliaras’ started to believe once again that their dream would become reality. Two years later, the first of three phases of the Residence Au Fil de l’Eau went up and the first residents moved in. The reaction was positive and demand for more units was high. Hence, phase two, The Tour Tivoli, was built and inaugurated in 1990. The Migliaras’ then set their sights on another 21-storey high complex. It took 10 years, and some lengthy negotiations with the owners of the property next door, but finally the Migliaras’ managed to purchase the property and a third phase, called the Tour Fontainebleau, was inaugurated in 2000. At this point, Salvatore Migliara wanted to complete the family’s dream by buying those two bungalows and they built another 20-story building.

This marked the completion and final phase of a beautiful project.

It is Salvatore Migliara’s son, Charlie, who is now running the vast property and doing a great job at it. According to Mr. Migliara, it was his father’s dream to see his grandchildren one day taking over the helms of the family business.

“My father would be very proud today to see his business handed down to a third generation and to see that his dream came true.”

Today the family lives up to that dream by taking care of the residence, getting involved in events, and most importantly, keeping it all in the family. A true indication of the involvement the Migliaras’ have in their incredible retirement complex.

“We are living my father’s dream every single day.”

T

To contact Au Fil de l’Eau, please go to www.aufildeleau.net or call 514-327-4411 v

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Business

55

Incorporation of a Business or Professional Practice by Peter Pomponio n important consideration when undertaking a new business succession planning. Special considerations exist in the context of incorporated business venture is deciding on the type of structure professionals since professional associations impose additional constraints on who can be a A that would be most suitable for carrying on the business. shareholder of a member’s incorporated professional practice. Specialized advice is essential Some options include using a sole proprietorship, corporation or a partnership. Businesses can also evolve over time, so that a business that begins as a sole proprietorship, for example, may reach a point when incorporation should be considered. This article reviews some considerations regarding incorporating a business or professional practice.

Some Advantages of Incorporation • Limited liability and creditor protection If a sole proprietor is held liable in a lawsuit, the proprietor’s personal assets may be seized to pay damages. However, a corporation is considered to be a separate legal entity distinct from its shareholders and in the event a corporation faces legal liability, a shareholder’s exposure is generally limited to the amount the shareholder invested in the corporation.

Some exceptions exist to the possibility of limiting liability through incorporation.

For example, certain individuals can be held personally liable for environmental wrongdoings by a corporation or for unremitted source deductions. Further, professionals who incorporate their practice are still personally liable for claims arising from the provision of professional services (such as negligence claims by patients or clients) and corporate creditors sometimes require personal guarantees from shareholders.

• Deferring tax using the small business deduction In Quebec, the corporate tax rate on the first $500,000 of active business income is approximately 19%, which is significantly lower than the highest personal tax rate of approximately 48%. This spread between corporate and personal tax rates creates an opportunity for a significant tax deferral when after-tax profits can be retained in a corporation and allows additional resources for business expansion or corporate debt repayment, or permits the tax-efficient accumulation of investment assets.

• Accessing the capital gains exemption for qualifying shares Individual owners of incorporated businesses who sell qualifying small business corporation shares may claim the capital gains exemption and shield up to $750,000 of capital gains from taxation. This is a fundamental planning strategy for Canadian business owners.

In order to qualify, the shares of a corporation must meet certain technical criteria established in the tax rules and certain additional personal tax considerations can also apply. Obtaining professional advice is recommended in connection with capital gains exemption planning.

• Estate planning and income splitting Private corporation shares may be issued to other family members, either directly or through a family trust, to allow them to receive dividend income or participate in the appreciation in value of a business. This could improve tax efficiency and also assist in

when structuring the ownership of corporate entities to avoid tax and legal pitfalls.

• Other advantages Paying non-deductible expenses (for example, premiums on life insurance policies) corporately instead of personally may result in additional tax savings if these expenses can be paid using corporate profits and assuming no taxable benefits arise. Incorporation can also make individual pension plans and other valuable tax and commercial planning strategies available to the owner.

Some Disadvantages of Incorporation • Complexity and legal and accounting costs Incorporation of a business will create additional initial and ongoing costs, including additional accounting, legal and regulatory fees. As personal assets, expenses and liabilities are distinct from those of the corporation, care and attention are necessary to ensure personal and corporate affairs are kept separately. The employee-employer relationship between an incorporated business owner and a corporation require source deductions be remitted regarding employment income paid to the owner.

• Trapped Losses If an incorporated business is not profitable, or if the corporation’s investments decline in value, losses may become “trapped” inside the corporation as it is a distinct taxpayer from the individual shareholder. If the prospect of future corporate income or gains is low, it is possible that these losses may remain unused, or, in some cases, expire. Sometimes a start-up venture begins as a proprietorship so that any initial losses can be used personally, with the intention of incorporating in the future once the business becomes sufficiently profitable (although this would forego the liability protection possible using a corporation).

• Tax cost to remove assets from the corporation When retained profits are removed from a corporation for personal use, taxable dividends result for the individual shareholder. However if the dividends arise when the individual is in a lower tax bracket (in retirement for example) overall personal income tax savings can result.

While incorporation can provide significant tax and succession advantages as well as additional personal protection from business creditors it is not worthwhile or suitable in all situations. A professional advisor should be involved to advise how best to structure any particular operating business.

The information in this article is provided solely for informational and educational purposes and is not intended to provide individual financial, investment, tax, estate, legal or accounting advice. Professional advice should be obtained prior to acting on the basis of this information.

Peter Pomponio is a Vice-President of Assante Capital Management Ltd (Member CIPF). He is the owner of the Ville St-Laurent Branch and practices as a Senior Fully Licensed Representative and Financial Planner from the Ville St-Laurent Office. He can be reached at (514)832-5100, or by email at ppomponio@assante.com. v

56

Business

Procure in Italia Me Pasquale Artuso

Siete partiti tanti anni fa dal paese natale in cerca di un futuro migliore, dovete sbrigare delle faccende in Italia, ma non avete tempo per andarci, allora incaricate, mediante una procura, qualcuno, di vostra fiducia, a rappresentarvi.

Che cosa è la procura?

Sussistono due tipi di procura (generale e speciale):

Procure generali A) Procura generale tra coniugi in regime di comunione legale dei beni Interessa i coniugi che hanno beni in Italia e che vi hanno celebrato il matrimonio oppure hanno conservato o riacquistato la cittadinanza italiana.

Tuttavia sussistono dei limiti nei poteri affidati, che, al contrario, non vi sono nelle procure speciali.

B) Procura generale di amministrazione ordinaria e straordinaria dei beni (art. 1387 cod.civ.it) C) Procure generali reciproche e costituzione di più procuratori D) Procura generale per le pratiche inerenti la successione ereditaria E) Procura generale con facoltà di contrarre con sé medesimo (art.1395 cod.civ.it) Consiste nel costituire, da parte della persona che dà la procura, un individuo (il procuratore) con espressa facoltà per questo di concludere il negozio in oggetto(l’atto affidato al procuratore) anche con sé medesimo o con altre persone delle quali egli sia pure procuratore.

F) Procura generale institoria nell’impresa commerciale (art. 2209 cod.civ.it) Si tratta di nominare un procuratore, il quale, in base ad un rapporto continuativo ma non classificato come subordinato, ha il potere di compiere a favore dell’imprenditore (proprietario) gli atti di ordinaria e straordinaria amministrazione pertinenti all’esercizio dell’impresa.

Procure speciali A) Procura speciale a donare (art. 778 cod.civ.it) Viene costituita dal donante al procuratore, quando si vuole donare ad una persona un bene situato in Italia.

B) Procura speciale per accettare una donazione (art. 782 cod.civ.it) Viene rilasciata da una persona (donataria) affinché, in suo nome e conto, un altro individuo possa accettare una donazione fattagli in Italia da una terza persona.

C) Procura speciale per rinunciare agli atti del giudizio (processo) art. 306 cod.proc.civ.it) Viene costituito un procuratore per ritirarsi da un processo già in corso.

D) Procura speciale per acquisto e/o vendita immobiliare E) Procura speciale per celebrazione di matrimonio civile (art. 111 cod.civ.it)

PA S Q U A L E A RT U S O & ASSOCIÉS

Pasquale Artuso Avvocato di Fiducia Consolato Generale d’Italia Caroline Francoeur Avvocatessa Valérie Carrier Avvocatessa

T.: 514.259.7090

Elena Milioto Avvocatessa Julie Therrien Avvocatessa Amanda Alfieri Avvocatessa

F.: 514.256.6907

Pierre Fugère Avvocato - diritto criminale e penale Joseph W. Allen Avvocato dal 1976 diritto dell’immigrazione

artmars@securenet.net

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

F) Procura speciale per celebrazione di matrimonio religioso La procura per contrarre matrimonio religioso, avanti il Ministro di Culto, deve essere stipulata, a pena di nullità, con l’assistenza di due testimoni oppure tre, qualora il mandante non sappia o non possa firmare.

G) Procura speciale per convenzione (accordo) matrimoniale H) Procura speciale per costituzione di società (art. 1392 cod.civ.it) I) Procura speciale per dichiarazione di nascita (art. 70 R.D. 8-7-1939 n. 1238) Viene costituita dal genitore impossibilitato ai fini della dichiarazione di nascita del figlio dinanzi all’Ufficiale di Stato Civile italiano del Comune dove si è registrati all’A.I.R.E. (Anagrafe Italiani residenti all’estero).

J) Procura speciale per divisione di eredità (art. 713 cod.civ.it) K) Procura speciale per offerta agli incanti (aste giudiziarie) (art. 579 cod.prov.civ.it) Viene conferita dal mandante al procuratore, affinché questi compia tutto il necessario per l’aggiudicazione dell’immobile che interessa.

L) Procura speciale per operazioni bancarie (In Italia)

Viene rilasciata per apertura di conti correnti, fideiussioni, garanzie varie, deposito titoli di borsa ed atti simili, cassette di sicurezza.

M) Procura speciale per richiesta di pubblicazioni (in Italia) di matrimonio da celebrare all’estero (da parte di un cittadino anche italiano) N) Procura speciale per vendita di autoveicoli a motore o barche O) Procura speciale per rinunciare all’eredità (art. 519 cod.civ.it.)

Procedure da seguire per il conferimento di una procura Da ultimo, per conferire una procura, sia essa generale o speciale, necessita rivolgersi ad un avvocato e/o notaio, possibilmente di origine italiana, così da poterla far redarre in lingua italiana, risparmiando, in questo modo, sui costi della traduzione, dopodiché ci si reca al Consolato italiano di competenza per far legalizzare la firma del professionista apposta sulla procura ed infine la stessa (procura) lì viene registrata.

Questa rubrica legale contiene dell’informazione giuridica generale e non sostituisce i consigli di un avvocato che terrà conto della particolarità del vostro caso.

Lo Studio legale Pasquale Artuso & soci si avvale della collaborazione di corrispondenti in tutte le regioni d’Italia, coordinati dallo Studio Fallerini. v

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Business

Why consult an expert about your financial future?

Desjardins Caisse Populaire Canadienne Italienne Cassa Popolare Canadese Italiana

Most Quebecers say they are concerned about their financial future.

Avanti... insieme!

According to a recent study conducted on behalf of Desjardins, two thirds of Quebecers worry about their financial future.

And yet, this same study reveals that only half of them use the services of a professional financial planner. But don’t we usually consult an expert when something is worrying us? oo often people think that the involvement of a mutual funds representative is limited to coming up with investment strategies for retirement. However, with access to specialists Tin several areas, it’s possible to do much more.

Desjardins can help you with all aspects of asset management. You work hard for your money, so we make sure you have every possible resource available to help make the most of your net worth according to your own personal situation.

You can never be too young or too old for this exercise, which must be revised periodically anyway, given that every individual’s goal and priorities change throughout the course of their lifetime. Regardless of your current situation, an in-depth, professional analysis will give you a clear view of your financial picture so that you can act with complete confidence.

The areas of expertise of Desjardins specialists 1. Finances : first and foremost, properly managing your money

2. Investments : maximizing the performance of your portfolio For 90% of Quebecers, financial independence is an important issue.

A good investment strategy makes a significant contribution to achieving financial independence. The key to success? Diversification. Diversification means choosing the best investments according to several factors, such as your tolerance for risk. The objective is to optimize the potential of your portfolio according to your various goals.

Our profession makes us well-placed to take stock of the situation using an in-depth analysis. That said, we understand the emotional impact that fluctuations on the stock market can have on the investor. For us, this provides an excellent opportunity to discuss the situation and any possible changes.

3. Retirement: it’s more than money Only 60 % of Quebecers have a well-defined strategy for reaching their retirement goals.

At the heart of many people’s concerns is retirement. It is a process that we can help you with. New retirees want to continue to grow, take up projects, explore new lifestyles, to live a little! To do so, you need a good strategy for the future.

You will need to define your goals and dreams, because they are what must dictate your financial choices and not vice versa. We can help you to identify these goals and then make projections to show you the impact of your choices.

Servizi di gestione patrimoniale Angela Iermieri, Direttrice Tel.: 514-270-4124 int. 621

Mariano A. De Carolis, Direttore generale

Centre di servizi 7390, av. Papineau Tel.: 514-725-5268

Mariano A. De Carolis and his team.

4. Taxes: taking advantage of all the benefits within your grasp

Wealth Management Team, Diane Rouleau, Silvia Jimenez, Angela Iermieri and Santo Benenati.

56% of Quebecers do not know the tax impact of investments.

It’s normal not to know everything about taxes! Thousands of pages on taxes are printed every year. That’s why, at the Caisse populaire Canadienne Italienne, we work closely with a team of experts from Desjardins Group’s various partners who, every day, help develop personalized solutions.

Investments with tax benefits or techniques like the income-splitting and cash damming are options for investors to consider. Of course, there are not the only techniques that exist; they represent just a fraction of the possibilities for our members to consider in making their financial decisions.

5. Insurance: managing risk

70% of Quebecers make a budget, but only 4% use the services of a professional to create it.

Along with your personal balance sheet, a budget will help you establish your net worth and wisely use the many credit products available on the market, which, these days, are an important part of sound financial management.

If you are already a budget-maker, you’ve got a good habit. However, do you adapt your budget according to the many changes that can affect your situation? The expertise we have acquired over the years has shown us that an outside opinion can help substantially in meeting your goals.

Sede centrale 6999, boul. Saint-Laurent Tel.: 514-270-4124

57

Approximately 6 million people living in Quebec had life insurance as at the end of 2006. boul.products: St-Laurent, Montréal, Québec There are many 6999, kinds of insurance life, health, illness, credit, just to name a few. H2 Furthermore, your insurance policies should be reviewed periodically, as major personal or professional events can influence your coverage needs.

At 40 or 50 years old, who do you need to protect? What are your critical illness insurance with a team of financial security advisors to offer you the best protection needs? We workwww.desjardins.com/caissecanadienneital for your situation.

514 270-4124

6. Estate planning: a will, yes, but also...

Only 54% of Quebecers have a notarial will.

You’re among the Quebecers who have a will? Good for you! Several strategies can be planned for the transfer of your assets, even if only to make like easier for your liquidator or to create a testamentary trust.

We meet more and more members who want to leave an inheritance for a second or even third generation. Understandably, this has an affect on their current goals and requires us to make the necessary adjustments. There are as many different situations as there are people.

For us, this requires proper coordination between your estate planning and your investments.

7. Legal aspects: evaluating the impact of your commitments Finally, it is essential to evaluate your situation according to your marital status, because the financial consequences can differ depending on whether you are married, separated, divorced or common-law. Furthermore, you must take into consideration the various contracts you hold with regard to your assets, such as titles of ownership for certain real estate assets, and consider the tax, estate and financial impacts on your assets as a whole. Various services are offered in collaboration with various Desjardins Group subsidiaries to help you evaluate the impact of your commitments. However, speaking to a notary or personal lawyer may also be necessary.

At Desjardins, we can help you with every aspect of your personal planning with a wide range of complementary expert services all available under the same roof. Come meet with us. We will help you master your money and plan your financial future with confidence. v

8275, boul. Maurice-Duplessis Tel.: 514-643-3482

5620, boul. Henri-Bourassa est Tel.: 514-321-8177

6995, boul. Saint-Laurent Tel.: 514-270-4121

2401, rue Fleury est Tel.: 514-385-3603

1590, rue Dollard Tel.: 514-364-1252

170, rue Saint-Zotique est Tel.: 514-273-4431

4570, rue Jarry est Tel.: 514-729-2989

5680, rue Jean-Talon est Tel.: 514-253-9986

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Directory

58

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Italian Business Directory / Répertoire Italien des Entreprises ENCOURAGE THESE BUSINESSES THAT SUPPORT PANORAM ITALIA ENCOURAGEZ CES COMMERÇANTS QUI APPUIENT PANORAM ITALIA ARTS, ENTERTAINMENT, & MEDIA CENTRE - CENTRO LEONARDO DA VINCI Pat Buttino 8350-8370, boul. Lacordaire Saint-Léonard, Québec H1R 2Y6 T. 514-955-8529 F. 514-955-8535 pbuttino@centreleonardodavinci.com www.centreleonardodavinci.com DJ STEVIE V Steve Vecera 7355, Raphael Bellemare Montréal, Québec H1E 3L7 T. 514-249-4375 F. 514-384-1296 djsteviev@hotmail.com www.djsteviev.ca AUTOMOTIVE ACURA MÉTROPOLITAIN Anabela Rodrigues 5625, boul. Métropolitain est Saint-Léonard, Québec H1P 1X3 T. 514-362-2872 F. 514-493-0609 arodrigues@acurametropolitain.com www.acurametropolitain.com AUDI PRESTIGE Pierre Mamarbachi 5905, route Transcanadienne Saint-Laurent, Québec H4T 1A1 T. 514-364-7777 F. 514-748-7958 audiprestige.com AUTO BUGATTI 11355, Côte-de-Liesse Dorval, Québec H9P 1B2 T. 514-636-7818 F. 514-631-3067 frank@autobugatti.com www.autobugatti.com BMW LAVAL 2450, boul. Chomedey Laval, Québec H7T 2X3 T. 450-682-1212 F. 450-682-1123 bmw@bmwlaval.com laval.bmw.ca

MONDIAL SATURN SAAB Nikitas Avdeliodis 9415, Papineau Montréal, Québec H2M 2G5 T. 514-385-7222 F. 514-385-7223 www.mondialsaturn.com MONETTE SPORTS Christian Touchais 251, boul. des Laurentides Laval, Québec H7G 2T7 T. 1-800-263-6466 F. 450-668-6799 www.monettesports.com RIMAR VOLKSWAGEN Modesto Di Tomasso 5500, boul. Métropolitain Saint-Léonard, Québec H1S 1A6 T. 514-253-4888 F. 514-253-9978 www.rimarvw.com COMMUNICATIONS & COMPUTERS FIDO ACTION-PAGE SAINT-LÉONARD 4282, boul. Métropolitain est Saint-Léonard, Québec H1S 1A2 T. 514-750-2545 F. 514-750-2457 action-page@videotron.ca www.action-page.com MICROCOMP 9275, boul. Lacordaire Montréal, Québec H1R 2B6 T. 514-251-7902 F. 514-251-1008 info@microcomp.ca www.microcomp.qc.ca SELECTCOM TELECOM John Masella 5310, rue Jean Talon est Montréal, Québec H1S 1L3 T. 514-722-5656 F. 514-722-0808 info@selectcomtelecom.ca www.selectcomtelecom.ca EDUCATION

CHOMEDY NISSAN Jimmy Gioia 2465, Curé-Labelle Chomedy, Québec H7T 1R3 T. 450-682-4400 F. 450-682-9177 chomedeynissan.com

CENTRE - CENTRO LEONARDO DA VINCI Angie Presti 8350-8370, boul. Lacordaire Saint-Léonard, Québec H1R 2Y6 T. 514-955-8541 F. 514-955-8535 apresti@centreleonardodavinci.com www.centreleonardodavinci.com

DES SOURCES DODGE CHRYSLER JEEP Benny Bouganim, Vice President 3400, boul. des Sources Dollard-des-Ormeaux H9B 1Z9 T. 514-685-3310 F. 514-685-2941 www.dessources.com

L'ATELIER FRANCA MAZZA 3535, autoroute Laval ouest Laval, Québec H7P 5G9 T. 514-214-9723 T. 450-681-0559 www.marche-public440.com

JAGUAR LAND ROVER LAVAL Nino De Cubellis 3475, boul. Le Carrefour Laval, Québec H7T 3A3 T. 1-866-974-7952 F. 450-688-7080 www.jaguarlaval.com

BIJOUTERIE DOMINIC 6810, boul. Saint-Laurent Montréal, Québec H2S 3C7 T. 514.274.8015 F. 514.274.0664

MERCEDES-BENZ LAVAL 3131, autoroute Laval (440 ouest) Laval, Québec H7P 5P2 T. 450-681-2500 F. 450-681-4099 info@laval.mercedes-benz.ca www.laval.mercedes-benz.ca

BOUTIQUE SONIA Anna Bounocore 1628, Fleury est Montréal, Québec H2C 1S8 T. 514-382-3330 F. 514-382-3330 rbuonocore@videotron.ca

FASHION AND BEAUTY

ITALMODA INC Linda Rondina 6873, rue Saint-Hubert Montréal, Québec H2S 2M7 T. 514-276-1360 F. 514-332-3909 LANCASTER ITALY 1255, Phillips Square, suite 307 Montréal, Québec H3B 3G1 T. 1-866-880-0036 F. 514-878-1318 www.lancasteritaly.ca FINANCIAL & REAL ESTATE SERVICES ALFREDO BORRELLO HYPOTHÉCA Alfredo Borrello 2272, rue Fleury est Montréal, Québec H2B 1K6 T. 514-247-2917 F. 450-624-9719 borabora@sympatico.ca www.alfredoborrello.com ASSANTE WEALTH MANAGEMENT Peter Pomponio 8301, route Transcanadienne Saint-Laurent, Québec H4S 1Z1 T. 514-832-5210 F. 514-832-5282 ppomponio@assante.com www.assante.com ASSURANCES CIANCIULLI ET ASSOCIÉS INC Frank Cianciulli 5829, rue Bélanger Saint-Léonard, Québec H1T 1G5 T. 514-255-5000 F. 514-255-7264 Specialty: 'BONDS' ASSURANCES SIMON & ASSOCIÉS Nadia Di Vito 6140, boul. Métropolitain est, suite 106 Montréal, Québec H1S 1A9 T. 514.881.8885 F. 514.881.0876 nadia@assurancessimon.com www.assurancessimon.com BMO NESBITT BURNS 1501, avenue McGill College Bureau 3200 Montréal, Québec H3A 3M8 T. 514-286-7277 F. 514-286-7234 bmonesbittburns.com CAISSE POPULAIRE ITALIENNE 6999, boul. Saint-Laurent Montréal, Québec H2S 3E1 T. 514-270-4124 F. 514-270-2247 www.desjardins.com LE GROUPE SERPONE Johanne Serpone 7100, Jean Talon est, suite 600 Anjou, Québec H1M 3S3 T. 514-355-6553 F. 514-355-8423 johanne@groupeserpone.com www.groupeserpone.com LES ASSOCIÉS Maria Mungiovino 1048, boul. Labelle Blainville, Québec J7C 2M6 T. 450-434-3632 F. 450-434-1048 mmungiovino@lesassocies.com www.lesassocies.com

RBC GROUPE ROULEAU Pat Savoia 1, Place Ville Marie, suite 300 Montréal, Québec H3B 4R8 T. 514-878-7595 F. 514-878-7428 pat.savoia@rbc.com www.rouleaugroup.com REMAX ALLIANCE INC Saverio Braccio 7085, boul. Saint-Laurent Montréal, Québec H2S 3E3 T. 514-278-7170 F. 514-278-2109 sambraccio@remax-ducartier.qc.ca en.sambraccio.com REMAX ALLIANCE INC Pino Giancasporo 3299, rue Beaubien est Montréal, Québec H1X 1G4 T. 514-374-4000 F. 514-374-6697 pinoremax@gmail.com www.pinoremax.com REMAX ALLIANCE INC Lorenzo Lagatta 4855, Jarry est Saint-Léonard, Québec H1R 1Y1 T. 514-825-6860 F. 514-725-9200 info@infocasa.ca http://14716.kaluxo.remax-quebec.com FOOD STORES/MANUFACTURERS CAPITOL BUTCHERS 158, Place Marché du Nord Montréal, Québec H2S 1A1 T. 514-276-1345 F. 514-274-0140 PASTA ROMANA FOOD INC 11430, Albert-Hudon Montréal, Québec H1G 3J8 T. 514-494-4767 F. 514-494-5148 info@pastaromana.com www.pastaromana.com PASTICCERIA ALATA-CASERTA 277, Dante Montréal, Québec H2S 1K3 T. 514-271-3013 F. 514-277-5860 info@alaticaserta.com www.alaticaserta.com PÂTISSERIE ST-MARTIN Ross Muro 2000, boul. René-Laennec Laval, Québec H7M 4J8 T. 450-629-5115 F. 450-629-7279 www.patisseriestmartin.com PÂTISSERIE ST-MARTIN 2495, boul. Saint-Martin Laval, Québec H7E 4X6 T. 450-629-6202 F. 450-629-6203 www.patisseristmartin.com PÂTISSERIE VIMONT Tony Cerone 2799, boul. René-Laennec Laval, Québec H7K 3T8 T. 450-629-2324 F. 450-629-2920 HOME & DÉCOR ATLANTA ALUMINIUM Joe Spezio 8330, Pascal Gagnon Saint-Léonard, Québec H1P 1Y4 T. 514-326-8330 F. 514-326-1635 info@lucianosalvatore.ca www.aluminiumatlanta.com

BENJAMIN MOORE Tony Catania, Owner Centre de décoration Saint-Léonard 7178, boul. Langelier Saint-Léonard, Québec H1S 2X6 T. 514-255-1644 F. 514-255-8840 www.decorstleonard.com CASA VOGUE MAISON DE MEUBLES Jack Territo 8260, boul. Saint-Michel Montréal, Québec H1Z 3E2 T. 514-722-5828 F. 514-727-6944 info@casavogue.ca www.casavogue.ca CIOT 9151, boul. Saint-Laurent Montréal, Québec H2N 1N2 T. 514-382-7330 F. 514-382-0768 www.ciot.com INDIANA STONE Phil Cianci 8865, Champ D'Eau Saint-Léonard, Québec H1P 3A6 T. 514-327-2245 F. 514-326-8476 ITALBEC INTERNATIONAL 375, rue de Liège ouest Montréal, Québec H2P 1H6 T. 514-383-0668 F. 514-383-5722 info@italbec.com www.italbec.com KÉBECSON 6555, rue Saint-Denis Montréal, Québec H2S 2S1 T. 514-270-7900 F. 514-270-7274 info@kebecson.com www.kebecson.com LES CARREAUX MÉTRO INC Steve Zampini, President 4755, boul. Industriel Montréal-Nord, Québec H1H 2Z7 T. 514-321-0605 F. 514-328-7691 www.carreauxmetro.com PLOMBERIE LEVINE BROS LTÉE Neil Levine 4285, rue de Bullion Montréal, Québec H2W 2E9 T. 514-849-1368 HEALTH & EXERCISE CENTRE - CENTRO LEONARDO DA VINCI Francine Gravel 8350-8370, boul. Lacordaire Saint-Léonard, Québec H1R 2Y6 T. 514-955-8528 F. 514-955-8535 fdoyle@centreleonardodavinci.com www.centreleonardodavinci.com INDUSTRIAL PRODUCTS & SERVICES KUBOTA MONTREAL 18980, route Transcanadienne Baie D'Urfé, Québec H9X 3R1 T. 514-457-4333 F. 514-457-2875 morourke@kubotamontreal.com www.kubotamontreal.com

To be listed in this directory, call Panoram Italia at 514 337-7870 extension 535

Directory

www.panoramitalia.com SERVICES SODEC Joseph Solimene 1320, Montée Masson Duvernay, Québec H7E 4P2 T. 450-664-3331 F. 450-664-2228 sodec@qc.aibn.com servicessodec.com

NATALIE MACRI Notaire 6433, Jarry est Montréal, Québec H1P 1W1 T. 514-394-7983 ext.101 F. 514-394-7984 natalie.macri@notarius.net

UNIPHASE CONSTRUCTION INC. Frank Guido 10770, avenue Edger Montréal-Nord, Québec H1G 4Z8 T. 514-322-4062 F. 514-322-3946

PASQUALE ARTUSO & ASSOCIÉS Attorney 6020, rue Jean-Talon est, bureau 630 Montréal, Québec H1S 3B1 T. 514-529-7090 F. 514-256-6907 artmars@securenet.net

PROFESSIONAL/BUSINESS SERVICES CENTRE FUNÉRAIRE CÔTE-DES-NEIGES Danny Gallant 4525, chemin de la Côte-des-Neiges Montréal, Québec H3V 1E7 T. 514-342-8000 F. 514-342-4247 cfcdn@dignitequebec.com www.dignitequebec.com DR. ANTHONY SEMINARA, D. MD General Dentist 5025, Sherbrooke ouest, suite 525 Westmount, Québec H4A 1S9 T. 514-481-0269 F. 514-481-4222

ROBERTO T. DE MINICO Attorney 460, rue St-Gabriel, 5iéme étage Montréal, Québec H2Y 2Z9 T. 514-398-0505 ROBOTEC SECURITY Domenic Romanelli 12161, Philippe Paneton Rivière-des-Prairies, Québec H1E 3R1 T. 514-990-7209 F. 514-881-7213 info@securiterobotec.com www.securiterobotec.com RESTAURANTS, CAFÉS, & BISTROS

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PIZZERIA NAPOLETANA Linda Girolamo 189, rue Dante Montréal, Québec H2S 1K1 T. 514-276-8226 F. 514-495-2640 info@napoletana.com www.napoletana.com

LIBRAIRIE PAGES & CO. Betty Delre 9250, boul. Lacordaire Saint-Léonard, Québec H1R 2B7 T. 514-807-4773 F. 514-807-4719 betty@pagesandco.com www.pagesandco.com

FLEURISTE ITALIA Anna Graziani 9592, boul. St-Michel Montréal, Québec H1H 5G6 T. 514-389-3351 F. 514-389-0935 info@fleuristeitalia.com www.fleuristeitalia.com

RISTORANTE LUCE Leo Iacono 8693, rue St-Denis Montréal, Québec H2P 2H4 T. 514-858-5823 F. 514-858-5822 ristoranteluce@hotmail.com

VISION 2000 TRAVEL GROUP Joel Ostrov 400, Sainte-Croix ouest, bureau 100 Saint-Laurent, Québec H4N 3L4 T. 514-748-2522 F. 514-855-4842 jostrov@vision2000.ca www.vision2000.ca

GENERATIONS ENTERTAINMENT Pino Buscemi 11750, place Francois Armand Rivière-des-Prairies, Québec H1E 3E5 T. 514-824-2139 pino.b@sympatico.ca

TRATTORIA SENZA NOME Andrea Fratino 9700, boul. Saint-Michel Montréal, Québec H1H 5G7 T. 514-315-8892 F. 514-994-0416 UNIVERS RESTOBAR Nick Rossi 3453, St-Martin ouest Laval, Québec H7T 1A2 T. 450-680-1691† F. 450-680-1692 nick@universrestobar.com www.universrestobar.com

ITALIAN TRADE COMMISSION MONTREAL 1001, boul. de Maisonneuve ouest Bureau 930 Montréal, Québec H3A 3C8 T. 514-284-0265 F. 514-284-0362 montreal.montreal@ice.it www.italytrade.com

CAFÉ CIOCIARO SPORTS BAR AND GRILL Vito and Vince 8868, boul. Langelier Saint-Léonard, Québec H1P 3C8 T. 514-324-3700 www.ciociarosportsbar.com

LUCIANO SALVATORE PROJECT MANAGEMENT Luciano Salvatore 3395, rue Caporal Laval, Québec H7C 2T6 T. 450-661-8592 F. 450-661-7489 info@lucianosalvatore.ca www.lucianosalvatore.ca

GASTRONOMIA ROBERTO Carlo Avvampato 2227, Bélanger est Montréal, Québec H2G 1C5 T. 514-374-5653 F. 514-374-0200 carlo@gastronomiaroberto.com www.gastronomiaroberto.com

AU SOIN D'UNE VIE 5835, boul. Léger, bureau 310 Montréal-Nord, Québec H1G 6E1 T. 514-324-8292 F. 514-324-0294 www.ausoindunevie.com

MAGNUS POIRIER Mike Tiseo 7388, boul. Viau Montréal, Québec H1S 2N9 T. 514-727-2847 F. 514-727-2848 info@magnuspoirier.com www.magnuspoirier.com

PIZZERIA IL FOCOLAIO Forno a Legna 1223, Phillips Square Montréal, Québec H3B 3E9 T. 514-879-1045 F. 514-879-9696 info@ilfocolaio.com www.ilfocolaio.com

CENTRE D'ENTREPOSAGE D'ARMES Roland Bertoldi 432, rue De Cluny Laval, Québec H7N 5K6 T. 450-668-4321 F. 450-668-1039 rbertoldi@msn.com http://rbertoldi.com

SENIORS AU FIL DE L'EAU 7015, boul. Gouin est Montréal, Québec H1E 5N2 T. 514-327-4111 F. 514-327-6724 info@fildeleau.net www.aufildeleau.net

TRAVEL & LEISURE

WEDDINGS & BANQUETS AUBERGE UNIVERSEL Carlo Spina 5000, rue Sherbrooke est Montréal, Québec H1V 1A1 T. 514-253-3365 F. 514-253-9958 info@auberge-universel.com www.auberge-universel.com BOUTIQUE DE MARIAGE PUNTA CHIARA Antonia Monzione - Iermieri 3660, boul. St-Charles Kirkland, Québec H9H 3C3 T. 514.694.6382 F. 514.694.3039 mariagepc@bellnet.ca www.mariagepc.com DESSINATEUR DE MODE PUNTA CHIARA Raffaele Longo 6830, boul. Des Roseraies Anjou, Québec H1M 3T3 T. 514.351.0096 CENTRE - CENTRO LEONARDO DA VINCI Anna Innamorato 8350-8370, boul. Lacordaire Saint-Léonard, Québec H1R 2Y6 T. 514-955-8532 F. 514-955-8535 ainnamorato@centreleonardodavinci.com www.centreleonardodavinci.com FLEURISTE CARMINE FLORIST Sergio Lato 6285, Jarry est Saint-Léonard, Québec H1P 1W1 T. 514-324-6222 F. 514-324-6227 www.carmineflorist.ca

JOEY'S LIMOUSINE 1950, rue Notre-Dame de Fatima Laval, Québec H7G 4X8 T. 514-366-5466 F. 450-689-0977 LE RIZZ RECEPTION HALLS 6630, Jarry est Saint-Léonard, Québec H1P 1W3 T. 514-326-2700 F. 514-326-9760 info@lerizz.com www.lerizz.com PLAZA VOLARE 6600, chemin de la Côte-de-Liesse Saint-Laurent, Québec H4T 1E3 T. 514-735-5150 F. 514-735-6132 info@plazavolare.com www.plazavolare.com REMIX ORCHESTRA 615, Alexis-Nihon Saint-Laurent, Québec H4M 2B1 T. 514-748-7403 C. 514-927-6955 remix@videotron.ca www.remixorchestra.com RENAISSANCE CENTRE DES CONGRÈS ET BANQUETS Caterina Libertella 7550, boul. Henri-Bourassa est Montréal, Québec H1E 1P2 T. 514-352-1818 F. 514-352-9962 info@centrerenaissance.com www.centrerenaissance.com

News & Events

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www.panoramitalia.com

25 new members for the 25th anniversary!

By Pina Luscri

As the Italian-Canadian Community Foundation celebrated 25 years of excellence, 25 new governors were introduced at the elegant Governors’ Ball. “

I

t goes to show how honourable it is to see how the community still wants to get together.

That and we’re getting older!” said Carmine D’Argenio, the president of the Foundation.

Nuovi Governatori

It wasn’t a coincidence that 25 governors were inducted. This year, it was done to pay tribute to all the years the Foundation has put in. The numbers vary every year and 2009 was done with symbolism in mind.

D’Argenio was impressed with this year’s selection. The new governors are from a younger generation, but all have the same intentions as their older counterparts. “We’re proud to attract a much younger crowd of Italian/Canadian professionals. It shows that they have been successful. They want to help out and believe they should help others,” he says.

The governors’ roles vary. They have the freedom to contribute in diverse aspects of helping the community. D’Argenio takes pride in giving the governors choice, as well as a say. He claims, “they’re involved as much as they want.

They can put together activities, participate in fundraising and bring attention to a cause.”

The funds raised will certainly benefit those in need. Through the introduction of co-presidents, ticket sales, pledges and donations to the Foundation, they were able to put together the impressive amount of 1,400,000$. “The money goes towards the long-term needs of the Italian community, says D’Argenio.

All this couldn’t have happened without constant support and hard work.

D’Argenio is grateful to be surrounded by old and new governors that support the Foundation and would like to thank all members for their help. ”The Italian Community and the FCCI need more people like you,” he proclaims. v

Emanuele Caltagirone e Antonietta Presidente e direttore generale Euro-pharm International Canada Inc.

Joe Caprera e Maria Presidente Saxxcorp

Lucio A. Casale e Lina Presidente Pro Pals ltd.

Charles Ciccarello e Nancy Presidente Techo-Bloc Inc.

Peter Jr. Comito e Stefania Vice-presidente Selectcom Telecom

Franco Cristiano e Daniela Presidente Tri-Ling

Aldo Cundari e Liviana Presidente e direttore generale Cundari

Aldo Decarolis e Gianna Presidente Vitesse Transport Corporation

Giulio Di Minno Proprietario Buffet Plaza Antique

Enrico Di Paola e Antoinette Presidente Groupe Valdi-tech ltée

Nick Fiasche e Nancy Forlini Courtiers immobilier agrée Remax Alliance N.F.

Basilio Giordano e Nina Mormina Senatore della Repubblica Italiana Proprietario Il Cittadino Canadese

Peter Guerra Cardiologo Primario del dipartimento di elettrofisiologia Istituto di cardiologia di Montreal

Mario Magri & Lucette Presidente Matita Design et Production

News & Events

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61

Nuovi Governatori

John Masella e Josie Vice-presidente vendite e marketing Selectcom Telecom

Dario Mazzarello e Marina Martelli Associato principale - Gestione di portafogli Jarislowsky Fraser ltée

Pietro Mucci e Melina Palazzo Proprietario Pietro Mucci Tailleur Exclusif

Oreste Pendenza e Luisa Presidente Les gestions Oresteco Inc.

Giuseppe Reda Presidente Les Aliments Viau

Joey Rizzuto e Stéphanie Heroux Gestione di portafogli RBC Dominion valeurs mobilières

Fernando Salvo e Francesca Presidente Casansa Design

Joseph Spezio e Rosie Presidente Atlanta Aluminium

Pat Romanelli e Isabelle Lafond Direttore principale - Strategie d’affari Banque Nationale

Lucia Salvatore e Henri Petit Avvocato

Elliot Lifson Vice-presidente del consiglio Peerless Clothing

John Alain Rae Vice-presidente esecutivo Power Corporation

Alvin Segal Presidente e direttore generale Peerless Clothing

Louis Tanguay e Yolande Amministratore di società

Successori

Claudio Stabile e Maria Presidente Belcouleurs Inc.

Amici della Fondazione

Foto: Joseph Simone

Antonio Vardaro e Rosaria Presidente Artitalia Group

Réjean Robitaille e Nathalie Presidente e capo della direzione Banque Laurentiennea

62

News & Events

25th Governors’ Ball

www.panoramitalia.com

by Joey Franco

On Saturday, October 24th the Italian-Canadian Community Foundation celebrated their 25th edition of The Governor’s Ball.

Luigi Liberatore, the evening’s president announced that they raised a grand total of 1,400,000$.

pproximately 650 guests were present at this memorable evening filled with fine dining, music, and many memories of the past quarter century. Fittingly, the foundation welcomed 25 new governors during the opening ceremony.

Foundation president Carmine D’Argenio, along with the organizing committee of the foundation honoured Mr. Giuseppe Borsellino by presenting him with a bust sculpted by Egidio Vincelli. The bust will be displayed in the Governors Hall at the Leonardo da Vinci center in St. Leonard. Mr. Borsellino is the founder of the Governor’s Ball and has been contributing to many philanthropic causes over the past three decades.

The Italian-Canadian Community Foundation was created in 1975. Its primary mission has always been to raise funds and redistribute them to nonprofit organizations and associations that offer services to the community. At the heart of the Foundation are its governors, who for the most part come from professional, financial, and business backgrounds. Each governor is committed to supporting the Foundation through his membership contribution and participation to the fundraising activities such as the Governors’ Ball.

Tel: 514-274-6725 • www.fcciq.com

A

CENTRE D’ENTREPOSAGE D’ARMES enr.

Roland Bertoldi Bureau 333, 4e rue Laval, Qc H7N 2A6 Tél.: (450) 668-4321 Cell.: (514) 386-2381 Fax: (450) 668-1039 Courriel: rbertoldi@msn.com

Vous déménagez?

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Alors CONFIEZ vos ARMES au CENTRE D’ENTREPOSAGE D’ARMES enr.

Service d’enregistrement d’armes et successions NOUS ALLONS CHERCHER & LIVRONS

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Braccio Agent immobilier affilié

Cell.: 514.758.1006 7085, boul. Saint-Laurent Montréal, Québec H2S 3E2 T: 514.278.7170 F: 514.278.2109 sambraccio@remax-ducartier.qc.ca

Happy 25th (Silver) and 50th (Gold)

Wedding Anniversery

Maria Francesca Aquilino & Mr. Giuseppe Moriello 50th Wedding

Lucie & Frank Bertone 25th Wedding September 22th, 1984

Sports

64

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Ferrari California Poetry in Motion

by Joey Franco

t’s a chilly autumn day, the asphalt is cool and the tires have a tougher time sticking to the ground. With every prod of the accelerator, I feel reality slipping away from beneath me at an incredibly fast pace, turning the outside into a liquid blur. Umberto Bonfa, Sales director of Ferrari Quebec is sitting beside me, briefing me on the specs of the latest creation from Modena.

“As much as people will say that it’s a user friendly Ferrari, that it’s an everyday Ferrari Yes, it is, but when you have it on sports mode, It’s a Ferrari! It’s what Enzo [Ferrari] intended these cars to be from day one,” states Bonfa.

The latest stallion from the stables of Maranello has been named after the sun-drenched setting of The Golden State; California, yet it has all the sophistication and splendour of the Tuscan countryside. The moniker was revived from the late 1950’s Ferrari 250 GT California.

Equipped with a two-piece power folding hardtop that stows itself in approximately 14 seconds, this vehicle can morph from coupe to Spider at almost any red light.

The Cali is a halfway house of current Ferraris; elegant enough to bear the prancing horse, yet surprisingly practical and comfortable for sports car standards. California owners will be able to do what past Ferrari owners have faltered to do in the past - drive to the golf course, the shopping mall, the beach, the café, anywhere! Make no mistake, the new Cali Spider is no station wagon. Ferrari claims the vehicle can make the 0-100km/h gallop in less than four seconds. In addition to the neck-snapping acceleration, this stallion will reach blistering top speeds of 310km/h.

The manettino (little lever - in Italian) is the F1 inspired adjustment dial found on the bottom right side on the steering wheel of most modern Ferraris. The dial allows for the quick and simple adjustment of the electronics governing suspension settings, traction control, electronic differential, and change speed of the electronic gearbox.

The Cali features three driving modes - COMFORT; the default automatic transmission for everyday use, SPORT; for maximum performance and stability, and CST off; for track conditions and very little electronic aids. Bonfa admits that the difference between COMFORT and SPORT mode is like day and night, one is Dr. Jekyll and the other is Mr. Hyde. “All the amenities are there to take this car from St. Laurent street and bring it straight to Mont Tremblant,” adds Bonfa.

I

Quality Sound with the Finest Service Weddings, Barmitzvahs & Special Occasions

Call Bill or Biagio Farina

(514) 748-7403 (514) 927-6955 www.remixorchestra.com

Photos: Joey Franco

Fuel: like a sip of fresh spring water from the source - cold, volatile petrol fuel surges through the aortic channel of the crimson metal beast, leading to a set of meticulously crafted intake valves.

The valves rapidly drain a cocktail of air and gasoline before an infinitesimal spark detonates the outfit and sends the pistons crashing down to the bottom of its stroke.

This sequence will repeat itself thousands of times per minute, resulting in an inimitable roar from the tail of the creature, rousing awe-inspiring emotions from its master. This is poetry in motion; Ferrari is its transcendent poet.

As I graduate from COMFORT to SPORT mode I feel the exhaust open up and emit an aggressive and deep roar - the steering becomes tighter, and the gear shifts become more violent. Now we’re in a Ferrari!

The vehicle represents a number of firsts for the manufacturer. This is the first road vehicle in the marque’s history to feature a mid-front mounted V8 engine. It is also the first pony to have a 7-speed dual clutch transmission, as well as the first to have a retractable hardtop.

More over, and maybe most importantly, it is the first Ferrari with a cup holder - and not just any cup holder, an espresso holder! Don’t let anybody at Ferrari catch you with a soft drink or a cup of instant coffee!

The new V8 has a total displacement of 4,300 cc and a maximum power output of 460 hp at 7,750 rpm. The engine features direct fuel injection and variable timing, which guarantees outstanding performance and extraordinary handling.

The styling of this Gran Turismo sports car draws influence from past Ferrari’s of the late ‘50s, such as the original 1957 250 California, an incredibly stylish open top car designed for the racetrack. Much of the design of the front portion of the car is derived directly from the 1957 model.

The interior of the vehicle is a pure manifestation of functionality and refined sartorial excellence.

Hand stitched leather covers almost the entirety of the cabin, and most of the detail work.

The brilliant combination of elegance, performance, and everyday practicality makes the new California a truly unique grand tourer. The marriage of classic nostalgia and avant-garde technology makes it an exceptional sports car. Its sheer speed and unsurpassable beauty makes it a Ferrari. v

Newlyweds

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Félicitations aux Nouveaux Mariés Congratulations to the Newlyweds Auguri agli Sposi Novelli

2008-2009

Panoramitalia declines any responsibility for omissions or errors.

Katherine Powell & Modestino Ferri June 13th, 2009

Tatiana Restrepo & Anthony Germano June 13th, 2009

Micheline Gagné & Antonio Mastrofrancesco November 22nd, 2008

Sonia Cardinale & Giuseppe Aquilino August 23rd, 2008

Melanie Funk & Arthur Gallucci August 16th, 2008

Manuela Passalacqua & Mario Indelicato September 20th, 2008

Joannie Forest & Bruno Carangelo Autust 15th, 2009

Rita Masucci & Jesse James Imbeault June 14th, 2008

Jennifer Schembri & Timothy Hill May 16th, 2009

Mimma Fazzino & Rocco Aloisi August 8th, 2008

Imma Farella & Franco Mucci June 13th, 2009

Daniela Mercadante & Jonathan Cardillo August 1st, 2009

Felicia Ionata & Stefano Colomba August 29th, 2009

Jackie Iannotti & Roberto Santana August 11th, 2009

Veronica Gallo & Charles Sama July 11th, 2009

Suzie Pinheiro & Domenic Vetro June 20th, 2009

Tanya & Biagio September 5th, 2009

Melissa Martella & Stefano Ciaccia May 9th, 2009

Newlyweds

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Chantal Lafrance & Michel Moretti September 5th, 2009

Melissa Amato & Riccardo D’Argensio August 1st, 2009

Tamina Agostino & Stefano Mancini July 4th, 2009

Rina Hampartsoumian & Carlo Papa October 25th, 2008

Jennifer Carlone & Daniel Madio February 21st, 2009

Stephanie Lombardi & Danny Proietti July 18th, 2009

Stephanie Passucci & Gianni Racanelli September 20th, 2008

Elena Tenore & Andrea Di Lonardo September 27th 2008

Elvira Corso & Carmine Masone July 18th, 2009

Lorian Perna & Giuseppe Spina October 18th, 2008

Sabrina Marrone & Mario Piacentini June 14th, 2008

Maria Sardelli & Joe Passalacqua May 9th, 2009

Kimberly Roy Nguyen & Charles Iacono June 20th, 2009

Rita Chirinian & Domenico Costantino May 23rd, 2009

Amelia Maria Salerno & Giancarlo Farinacci October 4th, 2008

Terri Calabretta & Bobby Nikolakakis May 23rd, 2009

Christina Chilelli & Vincenzo Di Maulo September 26th, 2009

Mary-Ann Vaccaro & Ramiro Correia May 2nd, 2009

Happy Holidays Buon Natale Joyeuses Fêtes

Boulangerie Pâtisserie Charcuterie Service de traiteur

2495, St-Martin est Laval • 450 629-6202 2000, René-Laennec Vimont • 450 629-5115

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Leeann Rainone & Francis Colagiacomo August 8th, 2009

Melissa Scardera & Danny Carlucci Septembre 12th, 2009

Emilia Rodi & Franรงois Desbiens August 22nd, 2009

Frederique Gobe & Nicola Ciccone May 30th, 2009

Sonia & Antonio Fabrizio August 8th, 2009

Lidia Morelli & Alex Pereira June 13th, 2009

Ida Palazzo & Giovanni Maselli September 20th, 2008

Marianna Guarino & Giuseppe Maggio May 10th, 2008

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