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Summer 2005
In the
VINEYARD
Two worlds, two
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Good Taste
Showcasing three
gastronomical
gems
The Evolution of
Italian Food
and Tastes
SLOW FOOD
Movement
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In the Spotlight
The Evolution of
T
Italian Food
and Tastes
he importance of delicious food is an integral part
have their coffee or food. The food isn’t full of preservatives and
of every Italian’s life. Italians live from meal to meal,
countless chemicals, because authentic food isn’t “processed” in a
thrilled by the anticipation of what the next experience
factory before it’s cooked. You are likely to know the exact farm the
will bring. Food is a constant source of pleasure. Food is life in Italy.
ingredients in your meal came from and the name of the butcher or
Italy has a culinary reputation dating back more than two thousand
baker who sold it to you. In Italy, food is something to be enjoyed.
Food brings family and friends together for valued time.
years. After the fall of the Roman Empire, the country became fragmented and separate regions grew to have their own identities,
Within any country, ingredients traditionally vary according to the
resources and traditions. In the last few decades, Italian cuisine has
availability of different foods. Northern and Central Italy contribute
changed as a result of rapid and profound changes in lifestyle.
Tuscan beef, the excellent pork and dairy products of Parma, polenta
and the famous black truffles from the Marche. The South comple-
4
In Italy the societal importance of food is reflected in its quality
ments these with citrus fruits and creamy cheeses such as ricotta as
—fresh, local and largely pure. Italians stop what they’re doing to
well as mozzarella and provolone. The true mark of the southern
CONEXUS | SUMMER 2005
style is in the use of the everpresent tomato, from which
the southerners created the
famous open pie which has
been emulated worldwide,
known today as pizza.
The coastal areas of Italy
have a wide variety of fish
and seafood to draw upon
To eat well is
one of life’s
pleasures.
Mangiare bene
é un piacere
della vita.
“During the troublesome
years of the war,“ continued
Dell ‘Osso, “daily life meant
cutting back on everything.
Italian housewives, however,
risked their lives managing
to find food on the black
market to create miracles of
gastronomic creativity.”
including mussels, clams,
One of the most difficult tasks for the wartime government was
sea-truffles and cuttlefish.
to make sure people got enough to eat. As a result, rationing
The islands of Sardinia and
was introduced in 1940. People were given books of vouchers for
Sicily maintain more tradi-
weekly allowances of such foods as meat, butter, tea, sugar and
tional and simple cuisine styles, producing soups and stews which
jam. The amounts of the weekly rations varied from time to time
draw upon the rich harvests from the Mediterranean—sardines
during the war, but they were not very generous.
(which share their name with the island of Sardinia), red mullet,
swordfish, lobster and anchovies.
Balconies and public gardens became places to grow vegetables,
and raise hens and rabbits. North American university professor,
Pasta is the first course for most of Italy, excluding the far north. In
Pietro Frassica, remembers postwar Sicily as a child as when he truly
this part of the country risotto or polenta is more readily found on
began to understand the importance of food to his family.
the Italian table.
“We lived on a farm in Sicily, surrounded by simple, wonderful
Italian cooking famously relies on fresh, local ingredients from the
food,” recalls Frassica. “When the cherries and peaches were ready
daily open-air markets providing vegetables, fish, grains, cheeses,
to eat, it was a holiday,” he says. “You learned to appreciate the
meats, and olive oils. The use of what is readily available, and what
the country has to offer in food has shaped the diet through each
decade.
In the last few decades, Italian cuisine has changed as a result of
rapid and profound changes in lifestyle. The Accademia Italiana
della Cucina has developed a travelling exhibition entitled 50 Years
of Italian Cuisine, tracing the various facets of the evolution of
Italian food and tastes during the last fifty years.
Giuseppe Dell’Osso, President of the Accademia Italiana della
Cucina provides an overview of the presentation, “The exhibition
starts off with the difficult post World War II period, going through
the radical social changes and habits prompted by the developing
food industry and the new marketing and advertising techniques
between the 50s and the 70s, to the short-lived Nouvelle Cuisine
and the fashionable exotic food, until the diet regime was imported
from the United States and continues to present day.”
As one looks at the evolution of Italian cuisine from the Second
World War until now, there is a notable change in social values
and the environment in Italy, which links directly to the cookery
techniques of the time.
SUMMER 2005 | CONEXUS
5
changing of the seasons.” Frassica’s family didn’t suffer as much
as others during the food shortages of World War II, but he recalls
neighbours desperate to feed their families, coming to ask for food.
When the war was over, shops slowly began offering a full selection
Photos courtesy of Accademia Italiana
della Cucina.
of foods, including many of American influence. When television
was introduced to Italy, it was blamed somewhat for the fall in
lifestyle, advances in food-preservation technology and increased
nutrition, as the advertising for manufactured foods targeted
imports led to diet patterns that changed drastically. The intake of
young families and youth. Frassica remembers how friends with
cereal-based foods fell off, while dietary protein increased and the
relatives in North America had sent them food in cans.
amount of fats in the diet almost doubled.
“That really impressed me as a child,” he says. “No one had seen
In the 1980’s and the 1990’s, the rush of modern life continued to
food in cans. People thought it was a miracle.”
change the traditional diet. Many Italians surrendered to fast cooking and fast food. Fast food restaurants and fast lunches become
6
In the 1970s, when Italy’s economic boom opened the country to
increasingly acceptable. Because more women than ever were
influences from northern Europe and the United States, changes in
working, frozen and convenience foods became a huge industry.
Miraculously, since the late 1990s, many Italians have returned to
healthier eating. Dell ‘Osso explains this as a result of nutritional
campaigns and the promotion of dietary guidelines.
“There is a new culture of health,” he describes. “Also, there is a
renewed interest in protecting the Italian tradition of eating well.”
Italians are learning to go back to enjoying the experience of eating. The Italian diet returned to a healthy variety of vegetables,
grains, fruits, fish, cheeses and a scattering of meats. The reliance
upon what the country can produce is now being touted as the
model around which the rest of the world should restructure its
eating habits.
Aside from Italy’s primary tradition revolving around delicious foods
and just the right wine to accompany them, there is “La Famiglia,”
the family. Not so amazingly, the traditions of food, wine and the
family go hand in hand, one with the other, never to be separated.
Ralph Maio, chef and owner of Il Forno Ristorante of Edmonton,
Alberta explains, “I cook because I love to eat and find pleasure
in comforting others with good food. My culinary journey began
in Italy, a land rich in exceptional ingredients and a fanatic food
culture. We Italians live to eat. In Italy, family and food are the two
most important facets of life!”
This high value food has in Italians’ lives means to be alive, to be
living for the moment, to eat what is in season, in perfect condition
and produced by those who know and care passionately about that
particular specialty. It is truly part of the pleasure of life, and over
the past 50 years, this pleasure has come a full circle.
7
Regional Focus
In the new world, grape growing and wine
The art of
winemaking
A
8
making are often integrated operations.
Wine grapes are grown by the vintner
according to contract specifications aimed
at affecting the taste of the wine. The new
world vintner’s goal is to produce a uniform
taste through the entire production run.
The first and the one thousandth bottle
of a Chardonnay, for example, from one
winery must taste the same.
battle is fermenting
Most European wines are made from a
between old world
blend of several varieties of grapes, and the
European wine pro-
wine is labelled to reflect the area where
If the concept of wine is to showcase the
ducers and new world wine producers in
the grapes were grown, such as Burgundy
characteristics that identify the region in
Chile, Australia, United States, Canada,
or Chianti. The quality and quantity of
which the grapes are grown and the style
and South Africa. In Europe, grape growing
wine varies from year to year, so consum-
of the winemaker, then all wines should be
and winemaking are fragmented industries.
ers use “vintage charts” to determine the
different from one another. The adventure
Thousands of grape growers, many with
best wines. In Italy, DOC (Denominazione
of drinking wine is in the celebration of
fewer than five acres of grapes, send their
di Origine Controllata, roughly translated:
these differences.
crop to cooperative wineries. Although a
protected place name) is indicated on the
select few European wineries grow grapes
bottle for wines of a specified geographic
Surprisingly, an exploration into the history
and bottle wines with their own labels,
region, made from specified grape varieties,
and traditions of the constantly changing
they are the exceptions to the rule.
and by specified methods of vine growing
wine industry, two very distinct wineries,
and winemaking.
Evaristiano Wines and Nk’Mip Cellars, have
Winemaker Randy Picton of Nk’Mip Cellars
A contrast of cultures: two seemingly different
wineries—Nk’Mip Cellars and Evaristiano Wines—share
a faithful attachment to their native land.
Un contrasto tra culture: due aziende vinicole
apparentemente diverse—la Nk’Mip Cellars e Vini
Evaristiano—condividono lo stesso fedele attaccamento
alla loro terra nativa.
con specifici metodi di coltivazione e di
Làrte di
fare il vino
E`
produzione.
Nel cosiddetto nuovo mondo, la coltivazione dellùva e la produzione di vino sono
spesso operazioni integrate. Le uve da
vino sono coltivate a seconda di criteri e
specifiche prestabiliti con lo scopo di influenzare il gusto del vino. L’obiettivo é infatti
attualmente in corso una
Molti vini europei sono prodotti dallùnione
quello di ottenere un vino dal gusto uni-
disputa tra i produttori di
di diverse varietà di uve, e il vino è
forme per lìntera produzione. La prima e
vino del “vecchio conti-
classificato in modo da riflettere alcune
la millesima bottiglia di Chardonnay di una
nente” e quelli del ”nuovo mondo”, cioé
caratteristiche tipiche della regione nella
stessa azienda vinicola, dunque, dovranno
Cile, Australia, Stati Uniti, Canada e Sud
quale vengono coltivate le uve, come
avere lo stesso sapore.
Africa. In Europa, la coltivazione dellùva e
la Borgogna o il Chianti. La qualità e
la produzione del vino sono industrie sepa-
quantità del vino variano di anno in anno,
Se il concetto alla base della vinificazione
rate. Migliaia di viticultori, in buona parte
e quindi si rende necessario l’utilizzo di
é quello di valorizzare certe caratteristiche
con meno di cinque acri di terreno ciascuno,
una classificazione “per annata” per
che identificano la località di provenienza,
mandano i loro raccolti alle cooperative
determinare i vini migliori. In Italia, la cer-
nonché la filosofia e lo stile del viticultore,
vinicole e, sebbene una piccola selezione
tificazione DOC (Denominazione di Origine
tutti i vini dovrebbero differenziarsi gli uni
di aziende vinicole europee coltivi uve e
Controllata) è indicata sulla bottiglia di
dagli altri. Il piacere della degustazione
imbottigli vino con propria etichetta, si tratta
vini di una specifica regione geografica,
del vino altro non é che la celebrazione di
comunque di una eccezione alla regola.
prodotti con specifiche varietà dùva e
queste differenze.
9
Workers from the company of the Daughters of the Sacred Evaristiane Heart, producers of Sardinia’s Evaristiano Wines.
Lavoratori della Compagnie delle Figlie del Sacro Cuore, che producono i vini Evaristiano della Sardegna.
discovered that the rich heritage of their past and their faithful
Sorprendentemente, nellèsplorazione della storia e delle tradizioni
attachment to the land, make these old world and new world
dellìndustria vinicola, in costante cambiamento, due aziende
growers much closer than ever thought possible.
vinicole ben distinte—la Compagnia Figlie del Sacro Cuore
Evaristiane e la Nk`Mip Cellars—hanno scoperto che la
Although the art and science of winemaking has moved
ricca eredità del loro passato e il fedele attaccamento al
with the times, within both of these wineries it remains
territorio, rendono i produttori del vecchio e del nuovo
firmly rooted in the past. These gloriously diverse and
mondo più vicini di quanto mai pensato possibile.
historically significant wineries surprise and delight with the
discovery and rediscovery of indigenous grape types that pre-
Sebbene làrte e la scienza della produzione di vino siano evolute
serve some remnant of truly unique viticultural heritage. Sardinia’s
nel tempo, allìnterno di queste aziende vinicole le tecniche di vinifi-
Evaristiano Wines, produced by the Company of the Daughters of
cazione restano fermamente radicate nel passato. Queste aziende
the Sacred Evaristiane Heart, and North America’s first Aboriginal
vinicole cosí storicamente significative sorprendono e deliziano per
owned and operated winery, Nk’Mip Cellars, have overcome the
la scoperta e riscoperta delle uve indigene che preservano parti di
doubt and even disdain for both of these unique regions that was
una eredità viticulturale veramente unica. I vini sardi evaristiano,
once common among wine critics and connoisseurs.
prodotti dalla Compagnia delle Figlie del Sacro Cuore Evaristiane,
e la Nk`Mip Cellars, la prima azienda vinicola aborigena del Nord
Sardinia is a mountainous land that was inhabited from prehistoric
America, hanno superato lìndecisione, e persino lo scetticismo, un
times. Viti-archaeologists have discovered that even these earliest
tempo comuni tra conoscitori e critici, per entrambe queste regioni
of inhabitants cultivated the vine, since little else thrives in the
assolutamente uniche.
hard granite soil. The discovery of vine pips and sediment dating to
1200 BC in Sardinia has challenged centuries-old beliefs regarding
La Sardegna è un territorio montagnoso abitato da tempi preistorici.
the origins of wine. The discovery may well mean that Sardinia was
Gli archeologi della viticultura hanno scoperto che persino i primi
the cradle of European wine culture. Based on the recent discover-
abitanti coltivavano la vigna, dal momento che poco altro poteva
ies, proud Sardinian producers already are taking steps to preserve
crescere sul duro suolo granitico. La scoperta di semi di vigna e sedi-
their newly discovered heritage.
menti datati intorno al 1200 A.C. in Sardegna, hanno messo a dura
10 CONEXUS | SUMMER 2005
From the very earliest days of human settlement, Sardinians planted
prova convinzioni vecchie di secoli riguardo lòrigine del vino. La
vines and made wine. Evaristiano Winery places a heightened
scoperta può anche significare che la Sardegna è stata la culla della
emphasis on the land, imparting that distinct quality to a wine. The
cultura vinicola europea. Basata sulle recenti scoperte, orgogliosi
vineyard itself is sacred
produttori sardi stanno già
ground as the subtleties
iniziando a muoversi per
of its soil, climate and
preservare la loro recente-
geography impart com-
mente scoperta eredità.
plex and often unexpected flavours and scents to
Dall’alba dei primi insedia-
a wine. These wines are
menti umani, i sardi hanno
often described as earthy,
piantato vigne e prodotto
having an organic com-
vino. Làzienda vinicola
ponent to them.
delle suore Evaristiane dà
una forte enfasi al terwines
ritorio, per l’influenza che
to taste of the soil and
questo ha sulle qualità
Italians
expect
del vino: il vigneto stesso
micro-climate of a specific
vineyard, because that is
what many are used to
North America’s first Aboriginal winery, Nk’Mip Cellars in Osoyoos B.C.
La prima azienda vinicola indigena del Nord America, la Nk’Mip Cellars ad Osoyoos, B.C.
è visto come un terreno
sacro, come le proprietà
after 2,000 years of tasting. The word for this is terroir (ter-wah).
del suo suolo, clima e geografia che trasmettono complessi e spesso
Old world winemakers commonly say that wine is grown, and
inaspettati gusti ed aromi al vino. Questi vini sono spesso descritti
not made. Nurture healthy grapes and the wine makes itself.
come terrosi, avendo una maggiore componente organica.
Following this logic, the more a winemaker does to a wine,
the less it tends to taste of its soil and how it was grown. It’s a
Gli italiani si aspettano che i loro vini abbiano il sapore del ter-
case of less winemaking letting you taste more of the essence
reno e del micro clima di uno specifico vigneto, perchè è ciò a cui
of the basic ingredients.
sono abituati da duemila anni di degustazione. La parola usata per
questo è “terroir”. I produttori di vino del “vecchio mondo” dicono
In contrast, new world wines such as those created at Nk’Mip
comunemente che il vino è coltivato, non prodotto. “Coltiva
Cellars are created by more scientific methods; winemaker Randy
uve sane e il vino si farà da sé”. Seguendo questa logica, più un
Picton carefully monitors the parameters of sugar, pH levels, and
viticultore interviene nella produzione di un vino, e meno questo si
acids of the grapes before making the decision to pick the
caratterizzerá con il suolo di provenienza e con la metodologia
grapes. In the case of their red varieties, the winemaker will
con cui è stato coltivato. Si tratta dunque di quantitativamente
also chew the skins of the grapes to make a sensory evaluation
minori produzioni che d’altra parte peró permettono di degus-
of the tannin levels prior to harvest, to impart bolder flavours
tare maggiormente lèssenza degli “ingredienti” base.
and bouquet.
In contrasto, i vini del nuovo mondo come quelli creati da
Excavations in Nk’Mip Cellars home, Osoyoos in British
Nk`Mip Cellars vengono concepiti con metodi più scienti-
Columbia’s interior demonstrate that the Okanagan First
fici; il viticoltore Randy Picton monitorizza attentamente i
Nations were in the region for many centuries.
parametri di zucchero, i livelli di pH e acidi delle uve prima
di prendere decisioni su quali scegliere. Nel caso delle
The current leader, Chief Clarence Louie, was first elected
varietà rosse, il produttore mastica anche la buccia degli
chief of the Osoyoos Indian Band in 1985 and has long
acini per avere una valutazione sensoriale dei livelli di
been dedicated to creating self-reliance for the Band
tannino prima del raccolto, per trasmettere un bouquet e
through strong, diversified economic development, while
sapori più vigorosi.
preserving traditions and building on lessons of the past.
Scavi presso la zona della Nk`Mip Cellars, Osoyoos
From the early years of ranching and small farms, the
nellìnterno della British Columbia, dimostrano che gli
people of the Osoyoos Indian Band have continued to
indiani Nk`Mip erano presenti nella regione da molti secoli.
SUMMER 2005 | CONEXUS 11
change with the times. The Band has a long
Làttuale leader, Clarence Louie, é stato inizialmente eletto capo
history of growing grapes and owns 230
tribù nel 1985, e ha a lungo dedicato i suoi sforzi ad un progetto
acres at the Inkameep Vineyard that were
volto a rendere la propria tribú economicamente auto-sufficiente,
first planted in 1968. Under the expertise
attraverso la promozione di uno sviluppo forte e diversificato,
of trained viticulturalist Sam Baptise, new
preservando le tradizioni e costruendo sulle lezioni del passato.
varieties are being planted each year to
meet current market demands.
Evaristiano Wines, located in the
village of Putzu Idu in the municipality of San Vero Milis, similarly
demonstrates a faithful attachment to its native land, coming to
maturity and reaching perfection
without artful adulteration. The
winery was established in 1925
Dagli inizi ai tempi dei ranch e delle piccole fattorie, la gente della
tribù indiana di Osoyoos ha continuato a cambiare ed evolversi
con il passare del tempo. La tribù ha una lunga storia di coltivazione delle uve e possiede 230 acri di vigneto presso l’azienda di
Inkameep, piantato la prima volta nel 1968. Con lèsperienza di
Sam Baptise, un esperto viticoltore, nuove varietà sono state introdotte ogni anno per soddisfare la domanda del mercato.
Làzienda delle Evaristiane, situata nel villaggio di Putzu Idu nel
as a way of sustaining life for a
comune di San Vero Milis, dimostra similarmente un attaccamento
religious community. Today, still
fedele alla terra nativa, e le sue uve maturano raggiungendo la per-
respecting the traditions of the
fezione senza alcuna adulterazione. Làzienda vinicola fu costituita
founder, Father Evaristo Madeddu,
nel 1925 come mezzo di sostentamento per la comunità religiosa.
the winery fully devotes itself to
Rispettando ancora oggi le tradizioni del fondatore Padre Evaristo
the production of excellent wine
Madeddu, làzienda si dedica alla produzione di vini eccellenti
through work and prayer.
attraverso il lavoro e la preghiera.
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Vineyard management: the total surface area of the
Evaristiano community’s holdings is twenty hectares, of
which twelve are dedicated to vine cultivation.
Gestione del vigneto: la superficie totale dellàrea
posseduta dalla comunità evaristiana è di 20 ettari, dei
quali 12 sono dedicati alla coltivazione della vigna.
In entrambi i “mondi” si dice che per la produzione di un vino di
buona qualitá é necessario equilibrio nell’aciditá per ottenere un
buon grado di vivacitá, adeguati livelli di zucchero per produrre il
giusto grado alcolico e, piú importante, un buon livello di sviluppo
del gruppo di componenti chiamati polyphenols. Questi sono una
In both worlds, it is said that to make a good quality wine requires a
complessa mistura di sostanze, responsabili per il gusto, la struttura
balance of refreshing acidity to produce a snap of liveliness, suitable
e il colore dei vini, particolarmente per quelli rossi.
sugar levels to produce the right amount of alcohol, and, most importantly, well-developed levels of a group of compounds called polyphe-
Le condizioni di coltivazione e lo sviluppo di questi polyphenols
nols. These are a complex mixture of substances that are responsible
sono i fattori che contribuiscono maggiormente a differenziare gli
for the flavours, textures and colour, particularly in red wines.
stili vinicoli del vecchio e nuovo mondo, e che spiegano perchè
si ha la tendenza ad avere una maggior varietà tra i vini europei.
The growing conditions and the development of these polyphenols
I viticultori in Italia affrontano una stagione di crescita più corta
are the major contributing factors in the differences between the
con maggiori fluttuazioni climatiche, cosi hanno adattato le loro
new world and old world wine styles, and why there tends to be
tecniche di gestione dei vigneti e di produzione di vino per ottimiz-
more variability in European wines. Wine makers in Italy have a
zare la qualità delle loro uve con normali condizioni di crescita. A
shorter growing season with greater climate fluctuations, so they
causa di ció, i loro vini saranno quasi sempre più rustici e terrosi dei
have adapted their vineyard management techniques and wine
vini prodotti da uve con una stagione di crescita più estesa, come
making to optimize the quality of their grapes under ‘normal’
accade negli Stati Uniti o nel Canada occidentale.
growing conditions. But their wines will almost always be more
rustic and earthy than wines made from grapes with an extended
Nessuno dei due modelli é necessariamente migliore dell’altro, ma
growing season such as in the United States or Western Canada.
semplicemente diverso. In realtà i confini hanno iniziato a confondersi negli ultimi venti anni dal momento che i viticultori europei
Neither ideal is necessarily better, just different. In reality, the bound-
hanno aumentato lùtilizzo di tecnologie mentre nel frattempo i
aries have become blurred during the last twenty years as old world
loro colleghi del “nuovo mondo” hanno ripreso i più tradizionali
winemakers have increased the use of technology at a rate equal
metodi a basso livello tecnologico, migliorando le loro capacità
to that of new world winemakers taking up traditional ‘low tech’
di coltivazione e imparando a valorizzare maggiormente la terra.
methods, improving their gardening skills and learning to taste a bit
Naturalmente, c’é un lato positivo in tutto questo: la viticultura di
of earth. Naturally, there is a positive side to all of this: the viticultures
entrambe le “culture vinicole” permette di esaltare la qualità e gli
of both regions are turning out styles and quality of wines that are
stili dei loro vini ora più che mai, e questa é sicuramente una dif-
better than ever. This is a difference we can learn to embrace.
ferenza che possiamo imparare ad apprezzare.
Nk'Mip Cellars is owned and operated by the Osoyoos Indian Band and is
located at the Inkameep Vineyard in Osoyoos, British Columbia.
The Winery of the “Compagnia delle Figlie del Sacro Cuore Evaristiane” is located
on the Sinis peninsula, four miles from the sea, in Agro di San Vero Milis.
Nk’Mip Cellars
1400 Rancher Creek Road
Osoyoos, BC V0H 1V0
Phone: 250-495-2985  Fax: 250-495-2986
winery@nkmip.ca  www.nkmipcellars.com
Loc. Putzu Idu
Via Evaristo Madeddu, 43
09070 San Vero Milis (Oristano)
Phone: 0783/52007  Fax: 0783/52004
info@vinievaristiano.com  www.vinievaristiano.com
Ask the Experts
S
From the Tables of the South
outhern Italy boasts the beauty of the landscape of
every Friday since 1992, always
emerald seas and green cliffs, and the infinite allure
ordering a plate of tortellini in
of historical sites like Pompeii and Herculaneum.
his specialty vodka sauce. The
With warm weather during the greater part of the year, the region
entrée hasn’t actually been on
yields beautiful produce that is incomparable in flavour, colour and
the menu for years, but tak-
aroma.
ing care of people by preparing extraordinary food is what
A conversation about this homeland of Benny Ricioppo, owner of La
makes Ricioppo happiest.
Luna Rossa, makes one yearn for a visit to the Sorrentine Peninsula
to tour the fertile gardens that supply his Calgary-based restaurant.
The menu at La Luna Rossa reflects the simple diet of Southern Italy
Ricioppo makes you understand the importance of quality and
with fresh pastas, homegrown vegetables cooked in a myriad of
nutrition found in fresh tomatoes and products such as extra-virgin
olive oil. When Ricioppo describes his cooking technique, he allows
insight into this special world through the lens of simple food and
appreciation of the finest ingredients.
Most of the dishes chosen for his restaurant are surprisingly simple
to prepare yet unforgettably flavourful. His clientele always returns,
and he speaks of many of them like family. He fondly describes
a favourite pair: two women that have come into his restaurant
ways, and seafood, particularly sea bass. Ricioppo
seems to know by instinct
the best sauce to pair with
each pasta to create the
most delicious dishes. His
Profiles of
italian
sauces include assorted seafood and his spicy homemade sausage,
as well as various vegetables, with tomatoes playing an important
role. Once again, simplicity is important when Ricioppo prepares
seafood, often adding very little to the dish to prevent masking
the delicate flavor of the fish. He refuses to add wine to his highly
sought after fettuccini with fresh clams because he wants those
who try it to truly savour ‘the flavours of the sea.’
Family life in Southern Italy centres around the dining table, where
food is considered an expression of love. When dining at La Luna
Rosa you come to truly understand this culinary tradition.
La Luna Rossa
CACIUCCO
One dozen premium prawns
Tablespoon of good quality olive oil
One clove of garlic
6 fresh cherry tomatoes
½ jalapeno pepper (with seeds
and membranes removed)
1 to 2 oz. of dry white wine
A pinch of saffron
A pinch of salt and pepper
Sauté garlic in olive oil until golden, add jalapeno and stir fry until
lightly browned. Toss in the prawns, saffron, salt, pepper, and cherry
tomatoes. Stir gently before splashing in the wine. Continue to sauté
3 to 4 minutes until prawns are opaque. Serve over a dish of risotto
or fettuccini. Top with parmesan cheese if you like. Delizioso!
B
A Rare Jewel
ordering directly with France, the influence of
accurate palate. The rest is
France’s Savoy province is evident in Piedmontese
very easy. If you keep hum-
food. The Piedmontese concern themselves with
ble and you are open to the
the pleasures of the table and the full enjoyment of eating. It is dur-
learning process then, the rest
ing his travels to Piedmont from his home region of Calabria, where
is relatively easy to learn. In
renowned chef Pino Posteraro feels he truly began to understand
today’s wine world, things are
the culinary arts. The most obvious illustration of this can be found
moving as fast as race cars,
through a visit to his restaurant, Cioppino’s, in Vancouver.
you just have to keep yourself
behind the wheel with an open mind and the attitude of learning.
Pino Posteraro’s culinary career began early. By the time he was a
And, one key element is that you have to try lots of wines!”
young child, his mother had taught him how to love food and above
all how to love the purity of the ingredients: organic and biologic
Perhaps Pino’s secret lies not only in his passion for cooking but his
and as well biodynamic, was always a practice of his home and
obsession for the new and different, and the desire to keep perfect-
as well of his region,
ing his art. Cioppino’s is a jewel of a restaurant. It has a beautiful
Calabria. By the time
atmosphere, excellent service, exquisite classics, top-notch special-
he immigrated to
ties and it never disappoints.
cuisine
Canada in 1985 he
was a veteran of kitchens in Italy, Singapore, and the Philippines.
He opened Cioppino’s in Yaletown in 1999 and began skillfully creating dishes of Italian-Mediterranean cuisine that have been raved
about by foodies around the globe. In 2000, Pino opened Enoteca
right next door to Cioppino’s. Enoteca is more casual and relaxed
but still elegant.
In his role of chef-owner, Pino offers daily menu selections showcasing his background and personal cooking style. These include
plenty of polenta, lobster, veal, foie gras and risotto—all classic
dishes of Piedmont and of Pino’s travels.
“Piedmont has been very influential on me and my style of cooking
because there is where I started to ‘understand’ the culinary arts,
the essence of cooking, having the privilege to have as a teacher
and then as a friend, Armando Zanetti, one of the greatest chefs
that Italy has had. I truly think that I represent all the regions of
Italy, but everything is revisited and re-created, it really follows my
‘feelings’ and my style of cooking.”
“From the French,” continues Pino, “I have learned how to become
a ‘technician’ and how to become a master of sauce making—
everything I make now is ‘alla Pino’ style—you have to learn the
classics first in order to be able to improvise your own.”
The companion restaurants both offer evenings of unparalleled
gastronomy. They boast an exceptional shared 22,000-bottle wine
cellar and over 1,800 wines on the extensive listing. Pino confides,
“I am a wine lover with the luck of having a very selective and
“An Invitation to Get Fresh”
Vancouver’s finest Italian restuarant offering an
impeccable wine list, and a diversified selection of
traditional and contemporary Italian cuisine.
1133 Hamilton Street, Vancouver
604-688-7466
Ask the Experts
C i o p p ino’s Mediterranean Grill
Elisa Valoroso (Valoroso Foods)
Fraser Valley quail salad, goat cheese and
caramel poached pear
Pasta al Forno Siciliana
Tomato sauce:
6 boneless quails (supreme and boneless legs)
2 cans plum tomatoes crushed (28oz)
3 poached pears in caramel (preferably the small variety)
300g ground beef
6 small pieces of goat cheese (preferably local and the
1 medium onion chopped
creamy type)
2-3 cloves garlic minced
120 grams of fresh mixed mushrooms
1-cup fresh or frozen peas
10 grams mixed herbs
3 tbs extra virgin olive oil
Olive oil (for cooking and for dressing)
Salt, pepper and fresh basil to taste
2 tbsp sherry vinegar
1 tbsp old balsamic vinegar
40 grams sugar
10 grams butter
6 small croutons
50 ml chicken stock
Method:
To poach the pears: make a caramel with the sugar, place in the
cored and peeled pears cover and cook in the oven for about 8 to
ten minutes. Remove the pears from the caramel and finish with
the butter. Leave the pears cool inside the caramel.
Sautee the mushrooms in olive oil, season them and then add the
fresh herbs. Place them in a warm spot of the kitchen until they
are needed.
Start to sear in a non reactive frying pan the legs of the quails (both
sides) and then add the breasts (skin side only); place them in a very
hot oven for a couple of minutes and then remove from the pan;
Filling:
1 head cauliflower
4 boiled eggs sliced
454g ricotta fresh (1 lb)
500g fresh Pecorino cheese (shredded or shaved as needed)
Grated parmigiano reggiano or pecorino romano to taste
Pasta:
500g bucatini pasta
2 eggs beaten
Sauté onion, garlic, ground beef and peas in olive oil until browned.
Add crushed tomatoes and season with salt & pepper. Let simmer
for 2 hours on medium heat and drizzle more extra virgin olive oil
once sauce is cooked.
Blanch cauliflower and sauté in frying pan with olive oil and garlic
until browned. Add salt and pepper to taste. Set aside, along with
the boiled sliced eggs.
out of the fire. De-glace the pan with the chicken stock, then add in
Fill a large pot with water for the pasta and bring to a boil. Add
the vinegars and a touch of olive oil (this will be the dressing).
a pinch of salt and the pasta. Cook until pasta is al dente. Drain
Place the goat cheese on the croutons and warm up in the oven
very quickly.
pasta and drizzle with olive oil and add enough sauce to coat the
pasta (1 cup approx).
To assemble:
To assemble the dish, place the mushrooms in the center of the
plate. Off to the side, place in one end the goat cheese and on
the opposite end, half of the pear dressed with the caramel sauce.
Somewhere in the middle, the breasts and legs of the quails and
the dressing to finish up the dish.
Wine matching:
Somehow I find that a rich white (Striped label Blue Mountain
Chardonnay) or a light red (Striped label Blue Mountain Pinot Noir)
work exceptionally well with the dish.
Use a large lasagna dish (10”x13”). Start with a layer of pasta, add
1/3 ricotta, 1/3 eggs, 1/3 fresh pecorino and cover with tomato
sauce. Sprinkle with abundant parmigiano. Continue in the same
manner until all ingredients are used. Top with sauce, fresh pecorino and parmigiano. Pour the beaten eggs sparingly.
Bake @ 375 degrees for approx. 1 hour.
Let cool 10 minutes and serve.
F
Old World Tradition
or 15 years, Valoroso Foods has plied the staples of
“When you go to Italy, you’re going to 20 countries. Each region
Italian cuisine to the Okanagan’s devotees and culinary
has its own culture, its own food and own traditions,” notes Joe.
connoisseurs Canada-wide. The company was founded
The gourmet shop and wholesale operation offers an assortment of
by Joe Valoroso Sr., one of thousands who came from Italy to North
Italian specialties from the 20 regions; ranging from lentils, figs and
America in the 1960s with the hope
exclusive olive oils to prosciutto
of providing more opportunities for
and dozens of varieties of Italian
himself and, hopefully, for a future of
cheeses. “We went back to the
children and grandchildren. His dream
Italian tradition, the true qual-
has been realized and then some.
ity” Joe explains.
Joe migrated to British Columbia,
Joe, Elisa and their grown chil-
where he eventually met his Italian
dren, all of whom work in the
wife, Elisa, and raised his family, but
family business, continue to
returned to Sicily after spending near-
share product knowledge to
ly 25 years in the Canadian logging
industry in order to provide his four
everyone they supply to, includThe Valoroso family, from the left: Angela, Claudia, Joe Jr., Joe Sr. and Elisa.
ing the general public. The tradi-
children an opportunity to learn their native culture and language.
tions, heritage and the noble manner in which Joe approaches his
In Sicily, Joe started a new business venture after purchasing two
business is the same manner in which he approaches his family life
grocery stores. When it came time to return to Canada, his eldest
—with love, pride and dedication. For this, he has been rewarded
daughter, Anna, since married to a lawyer and living in Parma,
with success.
stayed behind to eventually head up the import sector for Valoroso
Foods.
After settling his family into what was his favourite British
Columbian holiday spot—Kelowna—Joe could not find the true
quality Italian food from his homeland. Soon Valoroso Foods was
arranging containers of the best olive oils, pastas and other delicacies to be shipped from Italy.
The family bought an additional 40,000 square foot warehouse to
store their goods, and before long they were distributing the delicacies to hotel chains, restaurants and grocers Canada wide.
Valoroso’s own deli and showroom is about sharing the Italian
experience—not just the food but the whole culture and history of
Italy. The company is determined to have you appreciate their fine
products to the greatest extent. In Italy, similar delis are the backbone of Italian eating: somewhere you can go every day and be
assured of getting something different and something traditional
at the same time.
Profiles of
italian cuisine
Best Practice
Developing the
Business of the
Environment
Fondata con l’idea di condurre il business ambientale ad un
livello superiore, la GLOBE Foundation é una fondazione
privata e senza scopo di lucro creata per aiutare le imprese
impegnate nel settore ambiente, i manager di tali imprese
nonché le istituzioni finanziarie a capitalizzare le opportunitá
internazionali nel business ambientale.
E
stablished with a vision to drive environmental business to new heights, the GLOBE Foundation is
a private, not-for-profit foundation created to help
environmental firms, corporate environmental managers and
Situata a Vancouver, British Columbia, Canada, la fondazione
financial institutions capitalize on international opportunities in the
lavora in tutto il mondo con i propri partner per sviluppare
business of the environment.
ed implementare soluzioni sostenibili per la vasta gamma di
sfide ambientali che essi devono fronteggiare.
Da quando é stata fondata nel 1992, la GLOBE Foundation
ospita, con cadenza biennale, una propria fiera internazionale ed una conferenza sul settore, ambiente. Alcuni tra i
temi trattati durante le scorse edizioni sono stati Sostenibilitá
Aziendale, Cambiamenti Climatici ed Energetici, e Costruire
Cittá Migliori. Le conferenze sono sedi di momenti di collaborazione e numerose opportunitá per conoscere e confrontarsi con professionisti di societá operanti nell’industria
dell’ambiente, figure istituzionali e fornitori di servizi.
Located in Vancouver, British Columbia, Canada, the foundation
works worldwide with its partners to develop sustainable solutions
to the wide range of environmental challenges they face. GLOBE
is focused on providing those partners with innovative solutions to
manage their environmental related risks.
The increased emphasis on corporate governance and executive
responsibility around the world has led many organizations to reexamine their internal environmental management systems. The
GLOBE Foundation has also been involved in a number of highly
successful education and training initiatives and continues to manage national and international projects, all of which utilize their
expertise in sustaining natural resources, and protecting the envi-
Saranno 9000 i partecipanti da 70 paesi e oltre 400 le
ronment while meeting the unique needs of the private sector.
compagnie leader del settore, provenienti da Canada, Stati
Uniti, Europa ed Asia, che esibiranno le loro piú recenti ed
Since first established in 1992, the GLOBE Foundation hosts its
innovative tecnologie e soluzioni ecosostenibili dal 29 al 31
International Trade Fair and Conference on Business and the
marzo 2006 a Vancouver, Canada, in occasione di GLOBE
Environment on a biennial basis. Past international conferences
2006 (www.globe2006.com), la piú grande fiera ambientale
have included such topics as Corporate Sustainability, Energy and
in Nord America. L’Italia ha avuto una presenza significante a
Climate Change, and Building Better Cities. The conference for-
GLOBE 2004 partecipando alla fiera con uno stand da Torino,
mat and tradeshow provide a collaborative setting and numerous
Piemonte, e contando oltre 80 presenze durante l’evento.
opportunities for networking among corporate environmental professionals, government officials and service providers.
International Trade Fair and Conference
on Business and the Environment
Vancouver, Canada
The main objectives of the GLOBE Trade Fair
where participants will find answers to envi-
are to provide a platform for suppliers of envi-
ronmental management and technology ques-
ronmental solutions to reach their target mar-
tions. Maurice Strong, the Chairman of Earth
kets and promote the exchange of information
Council considers this global event the most
comprehensive event of its kind in the world
and expertise. This series of events is an important opportunity to share resources, expertise, services, products
for the past nine years. “It is the premier event on the environmen-
and technology with the rapidly expanding global environmental
tal calendar,” endorses Strong.
marketplace. The Conference also looks at the emerging corporate
issues in sustainable and environmental development, examines
Italy had a significant presence at the GLOBE 2004 event with a
and analyzes varying corporate approaches and offers attendees
pavilion from Torino-Piemonte at the Trade Show and more that 80
an opportunity to discuss issues with environmental business lead-
participants in total at the event.
ers. The event allows participants to learn from one another about
future prospects in the multi-billion dollar environmental market,
Globe President and CEO, John Wiebe invites participants to join
providing a marketplace featuring qualified buyers, joint venture
others from over 70 countries in Vancouver, Canada from March
partners and distributors.
29th to March 31st, 2006 to explore the issues concerning sustainable development and environmental management. Be present at
The 2004 conference and tradeshow attracted 9,000 tradeshow
GLOBE 2006 to hear from key environmental executives, govern-
visitors, conference delegates and speakers. Reported business pro-
ment officials and leaders in environmental innovation and to find
jected from GLOBE 2004 was estimated at over $465 million USD.
out how your industry colleagues are implementing practical strate-
GLOBE biennial events bring together participants from around the
gies to manage environmental challenges.
world to address issues that lie at the heart of sustainable development and environmental management, while generating new busi-
For more information or to participate in the Globe 2006 Conference
ness opportunities. As Canada’s Prime Minister, who participated
and Trade Show, please contact:
at the event stated; “This is a phenomenal conference and an
extraordinary gathering of people.”
Freddie Frankling
Over 400 leading technology companies from Canada, United
World Trade Centre, Suite 504 - 999 Canada Place
States, Europe and Asia will be displaying their latest environmental
Vancouver, British Columbia, Canada V6C 3E1
technologies and solutions from March 29th to March 31st 2006
Tel: (604) 775-7300
in Vancouver, Canada at GLOBE 2006 (www.globe2006.com)
Web: www.globe2006.com
The GLOBE Foundation of Canada

Fax: (604) 666-8123

Email: freddie.frankling@globe.ca
Best Practice
Leading the Way with
World-Class Research
TRIUMF Canada’s National Laboratory for Sub-Atomic Physics
This quest to understand the fundamental nature of the universe
is used by researchers to investigate the fundamental particles and
may sound far removed from our daily lives, however as scientists
forces that form the very essence of our universe. To probe the prop-
seek to solve these riddles new knowledge, materials, and tech-
erties of these particles and forces, TRIUMF built the world’s largest
nologies are created which will touch our lives in ways both subtle
cyclotron, a massive electromagnet that accelerates hydrogen ions
and profound. The following are just some of the many practical
to ¾ the speed of light. These high-energy particle beams are then
applications that have emerged from fundamental research into
used as microscopes to probe inside the heart of atoms and thus
sub-atomic physics at TRIUMF.
help to unravel the mysteries of the universe. TRIUMF has an enviable track record of scientific
SUPERFAST DATA TRANSFER
achievements and is currently
The need to move information quickly and efficiently that previous-
engaged in a wide variety of
ly spawned the Internet is now creating the future of communica-
research that is expanding
tions. Canadian researchers at TRIUMF recently set the world record
the knowledge and under-
for high-speed data transfer, utilizing a 2.5GBps dedicated fiberop-
standing of mankind.
tic link than spans the 12,000km between TRIUMF in Vancouver
and CERN in Geneva. To provide some basis of comparison, this
Current
research
includes
work designed to understand
data rate is equivalent to transferring the entire contents of a CD
in just eight seconds.
the fundamental processes
TRIUMF research laboratory located on the
campus of the University of British Columbia,
in Vancouver, Canada.
that created the elements
IMPROVING ELECTRONICS IN SPACE
that form the earth and
The first satellites sent into orbit discovered intense radiation regions
universe around us. TRIUMF
around the earth. These energetic particles can significantly inter-
participates
numerous
rupt the operation of sensitive electronic equipment on spacecraft
collaborations with research
and satellites. TRIUMF’s cyclotron can produce proton energies (up
institutions around the world,
to 520 MeV), which matches the proton energies found in space.
enabling the Canadian phys-
This has allowed TRIUMF to create a Proton Irradiation Facility in
ics community’s participation
which electronic components may be tested prior to use in space.
in
in international experiments. Of the many international collaborations, TRIUMF’s contributions to the Large Hadron Collider at CERN
SMOKE STACK EMISSION CONTROL
(the European Organization for Nuclear Research) are perhaps
Air pollution is a major concern throughout the world. Some experi-
the most notable. This ambitious project is seeking to unravel the
ments at TRIUMF require extremely low temperatures. This cryogen-
mysteries of new dimensions, antimatter and the unification of the
ic know-how has made possible a device for treating smokestack
fundamental forces.
emissions by literally freezing out undesirable components.
TRUIMF Laboratory and the Crab Nebula
Canada’s National Laboratory for Sub-Atomic Physics
CONTRABAND DETECTION
and is operated by the BC Cancer Agency. Currently, the Proton
In our post 911 world, TRIUMF’s previously developed Contraband
Treatment Facility at TRIUMF is dedicated to treating a cancerous
Detection System (CDS) may find new relevance as security concerns
growth on the back of the eye, called choroidal melanomas. Before
continue to grow. Building from fundamental research, TRIUMF
proton treatment became available, the most common course of
developed a novel detection system that can “see” explosives and
action was removal of the eye. Other possible treatments were
illicit drugs in luggage and cargo. Unlike other detection systems,
unsuitable for large tumours and could damage sensitive parts of
which rely on x-rays to find explosives, the CDS can provide 3-dimen-
the eye, often resulting in loss of vision. After proton therapy, how-
sional images of even small amounts of explosives or illicit drugs.
ever, patients can retain useful vision. Ongoing research into more
exotic particle beams holds the promise of even greater precision
MEDICAL TREATMENTS
in future treatments.
Through industry collaborations, TRIUMF contributes to the delivery of nearly 50,000 patient doses each week for therapeutic and
MEDICAL IMAGING
diagnostic purposes. TRIUMF and industry partner MDS Nordion
Another exciting application that has evolved from primary research
have worked in partnership for more than 25 years. The unique col-
is know as Positron Emission Tomography (PET). PET is a medical
laboration has produced several pioneering developments including
scanning technique that allows detailed imaging of the functioning
the production of isotopes used for medical imaging and treatment,
human brain. This allows the study of bio-chemical process involved
such as leading edge treatments for prostate, breast and other
in the working of healthy, or diseased, human brains in a way previ-
cancers. Philip Gardner, Head of the Technology Transfer Division
ously impossible. X-ray, CT, and MRI scans show only structural details
at TRIUMF, proudly notes that a report by the U.S. Institute of
within the brain, while the PET scanner actually produces a picture
Medicine Committee on Biomedical Isotopes, recognized the
of the brain at work. PET represents a new step forward in the way
TRIUMF-MDS Nordion success, stating: “This cooperative arrange-
scientists and doctors look at the brain and how it functions.
ment between government and industry
at Canada’s TRIUMF facility has led to suc-
These technologies are just some of
cessful technology transfer to the private
the many exciting innovations that have
sector and should be emulated…”
already emerged. Future work promises
even greater advances. TRIUMF is oper-
TRIUMF is also the only location in Canada
ated by a consortium of Canadian uni-
for a cancer treatment that uses protons to
versities, under a contribution from the
destroy cancer cells in a precisely focused
National Research Council of Canada.
method that dramatically reduces damage
To learn more about TRIUMF please visit
to surrounding tissue. This treatment was
www.triumf.ca, email infoff@triumf.ca
funded by the Woodward Foundation
or phone 604-222-7355.
Best Practice
Catching Up With the
SLOW FOOD
MOVEMENT
S
low Food, under the name of Arcigola, originated in
The association now numbers 82,000 members worldwide with
1986 when it shyly appeared on a balcony in an old
association headquarters in Italy, Germany, Switzerland, United
courtyard at the centre of Bra, in Piedmont. The sup-
States, France and Japan with representatives in more that 107
port for Arcigola would grow quickly over the years from modest
countries.
beginnings into an international movement.
The network of more than 82,000 members is subdivided in local
On December 9th, 1989, at the Opera Comique in Paris, delegates
offices—called Condotte in Italy and Convivia in the rest of the
from all over the world offically formalized the birth of the Slow
world, coordinated by a Convivium leader—that organize courses,
Food Movement. Its goal: the rediscovery of the richness and aro-
tastings, dinners and gastronomic tours. More than 800 Convivia
mas of local cuisines; the defence of the serene pleasure of eating;
are active in 50 countries, including 400 Condotte in Italy.
and the culture of food to further the international exchange of
stories, experiences and projects. The snail becomes the symbol and
The President of Slow Food is Carlo Petrini, a lifelong connoisseur
logo of the international movement—the emblem of slowness, a
of the world of food and wine and its myriad cultural manifesta-
little creature both cosmopolitan and cautious, a talisman against
tions as well as a passionate devotee of the flavours and pleasures
the speed that obsesses our modern world.
of the table.
The First International Congress of the movement was held in
“Identity does not exist without exchange”, explains Petrini, “and
Venice in 1990. The path of Slow Food has taken shape.
gastronomic culture does not exist without sharing”.
2004 marked the fifth edition of the Salone Internazionale
del Gusto, an exhibition taking place in Turin every two years in
collaboration with the Regional Government of Piedmont. This
prestigious showcase, through the power of flavours and aromas,
validates different ways of producing food. Tradition, quality,
Considered the most important biannual exhibition dedicated to
authenticity are the keywords of this international trade fair that
high-quality cheeses from around the world, Cheese takes place
is open to the public and offers an opportunity for serious debate
in alternate years with the Salone del Gusto in the town of Bra,
while at the same time exalting traditional products. The goal is to
headquarters of the Slow Food Movement. The fair hosts a large
promote at the highest levels the strengths of the world’s gastro-
open air market of cheeses which extends through the town streets
nomic sector but also transmit those aspects of civilization inherent
and squares, giving ample space to the cheese products of the Slow
in this extraordinary historic and environmental agrifood heritage.
Food Presidi (projects undertaken by Slow Food and its operative
The hallmark of the fair: adopt a different theme for each of its edi-
arm, the Ark of Taste), followed by the Great Hall with its DOP and
tions. One of the strengths of the ‘global village of food’ is certainly
IGP authenticated European cheeses.
that of being both an international and local appointment with its
centre being the food community, surrounded by the great cultural
Visitors can make a stop at Cheese Bimbi, the large play laboratory
and gastronomic offerings of previous editions, revisited and per-
where little ones can learn through play, and the Milky Way, to find
fected. The framework: the value of biodiversity and of culinary
out about other milk products. The 2003 edition proved exception-
education, fundamental themes of the Salone del Gusto and the
ally successful. The success of Cheese can be noted through these
entire activity of Slow Food, developed by following the connecting
impressive figures: 155,000 visitors; 2,640 visitors to the Taste
thread of the pleasures of the table. In 1994, two manifestations:
Laboratory; 19,000 in the Great Hall where 36,000 bottles of wine
‘Gran Menu’ in Verona taking place during the famous wine trade
were uncorked and tons of cheeses tasted; 140 exhibitors from
fair, Vinitaly; and ‘Milano Golosa’ were forerunners of the content,
Italy and nine other European countries; and 40 Presidi from Italy,
style and philosophy of the Salone del Gusto, a landmark event not
Denmark, Great Britain, Greece, Russia, Ireland, Holland, Poland,
to be missed by those who wish to discover, know, and appreciate
Spain, Switzerland and the United States. The next exhibution of
the wonderful world of wine and food.
Cheese, September 16th to 19th, 2005, is eagerly awaited.
The University of Gastronomic Sciences
“Create a place of learning in which the discipline of gastronomy
could be taught,” was the motivation that brought about the
birth of the University of Gastronomic Sciences. This ambitious
project was made possible through the commitment of the Slow
Food Movement together with the collaboration of the Regional
Governments of Piedmont and Emilia-Romagna. The private university, modelled on other prestigious Italian educational institutions,
provides a three year foundation course and an optional two year
specialization course with two options: communications sciences
for food and gastronomy and company management in the food
production and distribution industry. The unique university is
capable of teaching gastronomy in both scientific and humanistic
terms by offering courses such as gastonomic vocabulary, history of
The University has two
campuses at Pollenzo
in Piedmont (LEFT) and
Colorno in Emilia-Romagna
(BELOW), both areas famous
for their good food. The
Reggia of Colorno is one of
the jewels of the Association
of Castles of the Duchy.
alimentation and anthropology of alimentation. In addition, there
is the study of artisan and industrial agrifood production with
particular attention to the technologies of preparation, production
and conservation, and to the health and hygiene standards of food.
All students are also taught modules on economic management
Terra Madre (Mother Earth) – Global
Meeting of the Food Communities
such as marketing, legislation affecting food products and food
distribution.
The first edition of Terra Madre took place in Turin last October during the Salone del Gusto. Organized by the Ministry of Agriculture
The university courses are rounded out by a series of internships
and Forestry, the Regional Government of Piedmont, the City of
in Italy and around the world. The reason for this, as the Slow
Turin and Slow Food, this event constituted an important meeting
Food philosophy teaches us, is that the true knowledge of the
point for over 5,000 people from all over the world, representatives
gastronomic expert is matured while in contact with the flocks,
of a sustainable model for the production and distribution of food:
the vineyards, the cottage industries, the market fairs and the local
respectful of environmental resourses, of planetary equilibrium, of
country kitchens. The final objective is the formation of future
the quality of the products, of life and of labour.
gastronomic experts able to operate in the various agrifood sectors, from teaching to management, food marketing and tourism.
Food is seen as the expression of two simple and fundamental
Courses taught in English go together with courses taught in Italian
elements—the earth and the community. Terra Madre’s aim is
since the reference point is gastronomy in Italy.
to rediscover the invisible thread that links all the functions connected to food; from the person who
chooses the wheat seed, to the farmer,
to the baker, up until the shopkeeper.
The objective is to promote a form of
agricultural production very different
from that undertaken on an industrial scale which concentrates only on
quantities and profits, and to show
that this alternative way is possible
and indeed already exists thanks to an
extensive network of individuals and
groups who unfortunately only rarely
have the means to communicate the
wealth of their experiences.
The Ark of Taste and the Slow Food Presidi
SLOW FOOD IN CANADA
The Convivium Slow Food in Québec
Founded in February, 2001, in Montreal by Paul Caccia, who is also
the current President, the Slow Food Convivium in Quebec numbers
approximately 200 members including chefs, journalists, enogastronomic experts, students, producers and retailers. Conviviums are
founded to increase the cardinal points of Slow Food activity which
are centred around the interest for the cultural heritage of food and
wine, the desire for the social connections eating together brings,
the interest for the land and for an environmentally sustainable way
The Manifesto of the ‘Ark of Taste’ states that “thanks to the
collaboration of the leaders in the cultural, scientific, gastronomic,
media and political communities, Slow Food represents a project that
protects and develops the small-scale, cottage industries in the food
sector that otherwise are at risk of extinction”. This has led to an
ongoing activity of research, cataloguing, description and reporting
of tastes that have almost been forgotten, from the Valchiavenna
goat to the North American sheep Navajo-Churro, from the Kerry
cow (the last native cattle breed in Ireland), to the beans of Santorini
—all products at risk but still extant with real potential for production and commercialization.
of farming. Conferences, tastings and thematic dinners are only
some of the appointments that characterize Slow Food Quebec.
In fact, the force that guides the activity of the Ark of Taste, founded
Culinary traditions from around the world are presented, from
in 1996 on the occasion of the first edition of the Salone del Gusto
Vietnam to Morocco, from Mexico to Brazil and naturally passing
in Turin, grows from the idea of uniting and protecting the small
through Italy whose typical products are also regularly presented
cottage industries that produce high quality traditional products
—olive oil, Parmigiano Reggiano, rice, cheese, fine chocolate and
that are threatened by industrial scale agriculture, by environmental
several other home-grown foods. All this in order to sensitize the
degradation and by bureaucratic hygiene laws. For this reason, the
Italians themselves towards the unique Slow Food ‘philosophy’ built
Slow Food Presidi Projects have undertaken the task of supporting
on the teaching of tastes and on the respect for biodiversity and
the small producers of excellent quality products who risk extinction,
of cooking.
emphasizing the importance of the land, recuperating traditional
to
a
l
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e g able!
l
a
s
le avail
o
h
W lso
a
Yaletown Gelato
Authentic Italian Gelato
Visit Yaletown Gelato, corner of Homer & Davie
1210 Homer Street Vancouver, BC V6B 2Y5
604-689-8531
crafts and processing techniques, saving from extinction native
bread (kneaded and formed by hand and baked in stone ovens)
breeds and ancient species of fruits and vegetables. Alongside the
was promoted through an Artisan Bread Tour, created with the
approximately 200 Presidi present in Italy, there are another 65
purpose of telling the story of this artisan bread (made from flour
international Presidi that safeguard the world’s biodiversity, from
milled from red wheat) in six cities in Canada. Red fife grain sur-
Adan rice in Malaysia to Mananara vanilla in Madagascar.
vives only through the efforts of a few organic farmers scattered
across Canada whose labours have saved it from extinction. The
In Canada, Slow Food protects at least four species: red fife grain,
presidio has requested the legal recognition of this species of red
herring spawn on kelp, Montreal melon and Canadian black cattle.
wheat from the Canadian Wheat Board, starting a campaign aimed
at expanding the practice of producing and processing red wheat
throughout the Canadian Prairies.
Herring Spawn on Kelp
Spawn on Kelp, a seafood product native to British Columbia
and occurring naturally, is a large algae leaf covered by herring
Montreal Melon
eggs. Even though it is considered one of the most traditional of
The Montreal Melon, appreciated for its sweet, almost spicy taste
Canadian food products, most of the harvested Spawn on Kelp is
is a large fruit with a thin, dark green rind. It was brought by the
exported to Japan where it is used for sushi and is regarded as a
French colonials in the 17th Century and has been eaten since the
refined and welcome gift. The bulk of the harvest is done by First
beginning of the 20th. Even though it has been long considered the
Nations fishermen and is a culturally important food for this area.
“king of melons”, it risked extinction in 1990 when competition
The environmentally responsible practices used in harvesting this
from other species threatened its survival. However, through the
product has earned Canada worldwide recognition.
interest of a local institution and with the help of local farmers, the
cultivation of the Montreal melon restarted. Today, the cultivation
Canadian Red Fife Grain Project
of this melon continues in “Cantaloupe Garden”, still under protec-
Red fife grain was the first Slow Food project undertaken in Canada
tion for the risk of extinction is still present.
with the aim of reintroducing it to make artisan breads. During the
first year of activity the project supported the work of grain farmers
Canadian Black Cattle
who were able to increase the quantity of seeds available to a point
Bred in Quebec starting in the 16th Century, Canadian Black Cattle
that permitted its commercialization. This grain has an unknown
descend from the breeds imported from Normandy and Brittany in
origin. The first accounts of its cultivation go back to 1840 in the
France, breeds already hardened to the rigid Canadian weather. It is
Otanabee, today situated in central Ontario, when a farmer named
a small cow—weighing about 1,000 to 1,100 lbs—well-known
David Fife acquired a few Red Fife seeds from
for its longevity and docile nature. A great
Scotland and sowed them for the first
producer of milk rich in protein and
time in Canada. A second school
fats, especially suitable for the
of thought holds that Red Fife
production of cheese, thanks
was a simple and accidental
to the elevated content
hybridization. Strong and
of casein. Amongst local
disease resistent, red grain
cheeses produced from
has an excellent taste and
this milk, the Pied-De-Vent
an extraordinary mainte-
of Madeleine is worthy
of note being a raw milk
nance of texture; all aspects
» Calgary
» Ottawa
cheese typical of the island.
» Edmonton
» Sault Ste Marie
Today, less than 1,000 head
» Elora
» Sooke
of these cattle exist since
» Guelph
» Thunder Bay
only ranchers in Ontario,
intense red colour it reaches
» London
» Vancouver
Quebec and on the Island
when ripe and because of
» New Hamburg
» Whistler
of Madeleine continue to
the name of the farmer who
» Newport
» Whitehorse
breed them.
introduced it to Canada. The
» Oakville
» Windsor
that have made farmers,
millers and bakers come to
appreciate it greatly. It came
by its name because of the
Convivia
present in
Canada
high quality of this project’s
Chamber News
Elizabeth Iachelli
Executive Director,
Italian Chamber of Commerce in Canada:
Vancouver, Edmonton, Calgary
elizabeth.iachelli@iccbc.com
T
he impetus behind Conexus came a few years ago
from the desire to have a means of communicating
both with our members and with the wider commu-
nity in Western Canada and in Italy.
Feelings of
trepidation, anxiety
and awe mark the birth
of our new magazine.
L’
impulso da cui ha avuto origine la creazione di
Conexus é nato qualche anno fa dal desiderio
di avere un mezzo di comunicazione sia con i
nostri soci che con l’intera comunitá d’affari nel Canada occidentale e in Italia.
It has taken some time from the magazine’s conception to arrive
at publication. The birth metaphor is achingly apt; in turn, feelings
É trascorso un bel pó di tempo tra il concepimento della rivista e la
of trepidation, anxiety, excitement and awe have accompanied the
sua pubblicazione, e la metafora della nascita é struggentemente
gestation period. It is an ambitious and nerve-wracking project: the
idonea a questa fase; si sono infatti susseguiti via via sentimenti di
pitfalls are many, the risks quite ominous and naysayers abound.
trepidazione ed ansia, entusiasmo e timore, che hanno accompa-
Starting a new magazine, in the last analysis, comes down to the
gnato questo periodo di gestazione. É un progetto ambizioso ed
triumph of (our) hope over (many others’) experience.
allo stesso tempo snervante: gli azzardi sono molti, i rischi piuttosto
incombenti, e i pessimisti di certo abbondano. La decisione relativa
But the rewards are enormous. We see Conexus as a means of
al lancio di una nuova rivista, in ultima analisi, si riduce al trionfo
linking our members in Vancouver, Edmonton and Calgary. Our
delle (nostre) speranze sulle esperienze (di molti altri).
Chamber is unique in North America in that it operates three
offices with strong membership bases in each city. But our greatest
D’altronde, le gratificazioni sono enormi. Noi vediamo Conexus
strength lies in combining the resources of our region in order to
come il mezzo attraverso il quale creare un nesso tra i nostri soci
offer Italian organizations a larger market, more potential partners,
di Vancouver, Edmonton e Calgary. La nostra Camera é unica
a more diversified economy. Conexus will play a pivotal role in
nell’America Settentrionale per il fatto di operare con tre uffici
solidifying the concept of a single Chamber with three offices and
con una forte base di membri in ognuna delle tre cittá. Tuttavia, il
promoting linkages between members wherever they are located.
nostro vero punto di forza sta nel combinare le risorse della nostra
regione in modo da offrire alle organizzazioni italiane un mer-
And Conexus becomes our calling card in Italy, demonstrating the
cato piú vasto, un maggior numero di potenziali partner d’affari
vibrancy and calibre of our Chamber and of our area of opera-
ed un’economia piú diversificata e varia. Conexus avrá un ruolo
tions. Western Canada is still relatively unknown in Italy, although
centrale nel solidificare il concetto di una singola Camera con tre
gradually more and more Italian travellers and entrepreneurs are
uffici, e nel promuovere i legami e le cooperazioni tra i diversi soci
discovering the tourism attractions and business potential that
ovunque essi si trovino.
Alberta and British Columbia have to offer. Conexus will carry
our message about a world of new opportunities and partners to
Conexus diviene pertanto il nostro biglietto da visita in Italia,
Italian institutions and companies, and carry it further and more
testimone della reputazione e del valore della nostra Camera e della
effectively than any other form of communication. It will reach the
nostra area operativa. Il Canada occidentale é ancora relativamente
sconosciuto in Italia, nonostante un numero sempre maggiore di
turisti e imprenditori italiani stiano gradualmente scoprendo le
attrazioni turistiche e il potenziale commerciale che l’Alberta e la
British Columbia hanno da offrire. Conexus porterá il nostro mes-
sentimenti di
trepidazione, ansia, e
meraviglia segnano la nascita
della nostra nuova rivista.
saggio riguardo un intero universo di nuove opportunitá e possibili partner alle istituzioni e alle imprese italiane, e lo porterá piú
lontano e piú efficacemente di ogni altra forma di comunicazione:
raggiungerá infatti le scrivanie dei dirigenti aziendali e istituzionali
ovunque in Italia e, per alcuni di essi, aprirá per la prima volta una
finestra sul Canada occidentale. Vogliamo assicurarci che questa
prima, iniziale occhiata possa ispirare loro per ulteriori approfondimenti ed esplorazioni.
La qualitá dei contenuti dell’editoriale nonché la concezione del
design di Conexus sono critici nel creare una favorevole prima
desks of business and institutional leaders all across Italy and, for
impressione. La nostra organizzazione é stata estremamente fortunata ad aver incontrato Footeprint Communications durante le
some, the window on Western Canada will be opening for the first
ricerche iniziali nel mercato dell’editoria per riviste, dando origine
time. We want to ensure that this initial glimpse will inspire them
ad un rapporto di collaborazione con essi con lo scopo specifico
to explore further.
di produrre una rivista di alta qualitá per la Camera. Il modello
aziendale adottato per conseguire i nostri obiettivi é innovativo ed é
The quality of the editorial content and the design of Conexus are
tale da permettere alla Camera di beneficiare della notevole abilitá
critical to the creation of a favourable first impression. Our Chamber
tecnica e creativa della Footeprint, nonché di aggregare l’immenso
was extremely fortunate to encounter Footeprint Communications
potenziale di connessioni del sistema delle Camere di Commercio
during its initial investigations into the magazine publishing busi-
Italiane in Italia e all’estero.
ness, developing a partnership with them with the specific aim of
producing a high-quality, lifestyle magazine for the Chamber. The
Il tema del primo numero riguarda il linguaggio universale del vino e
business model adopted to achieve our objective is innovative and
del cibo. Nelle pagine di questa edizione di Conexus potrete trovare
one that allows the Chamber to benefit from Footeprint’s consider-
articoli inerenti i paralleli tracciati tra aziende vinicole della British
able creative and technical expertise whilst pooling the immense
Columbia e della Sardegna, assolutamente uniche nella tipologia
networking potential of the Chamber system in Italy and abroad.
The theme of the first issue is the universal language of food
and wine. In the pages of this edition of Conexus you will find
connections drawn between unique wineries in British Columbia
and Sardinia; an article on projects fostered by the Slow Food
Movement to save rare Canadian crops and cattle from extinction;
and reports on recent Chamber events highlighting the specialty
food and wine products from various Regions of Italy.
della loro gestione; il punto sui progetti dei quali l’associazione Slow
Food Movement promuove la crescita, focalizzati sulla salvaguardia
dall’estinzione di rari raccolti e razze bovine tipici canadesi; inoltre si
possono trovare rapporti sui recenti eventi patrocinati dalla Camera
con lo scopo di mettere in risalto le specialitá gastronomiche tipiche
nonché i vini caratteristici di varie regioni italiane.
Questo non é che l’inizio di un dialogo in corso con i nostri soci, il
quale si estende inoltre a piú ampie comunitá d’affari del Canada
occidentale e dell’Italia. Vi invitiamo pertanto ad unirvi a noi in
questa avventura leggendo Conexus, mettendoci a conoscenza
This is the start of an ongoing dialogue with our members and with
delle vostre opinioni, facendoci sapere che tipo di articoli sareste
the wider business communities in Western Canada and Italy. We
interessati a veder pubblicati su queste pagine, spargendo la voce
invite you to join us in this venture by reading Conexus, by giving us
e, non da ultimo, volendo partecipare direttamente con della pub-
your feedback, by telling us about the kinds of articles you would
blicitá sul prossimo numero di Conexus!
like to appear in these pages, by spreading the word and, not least,
by advertising in the next issue of Conexus!
Buona lettura!
Chamber News
Media and Trade Tasting: More than 350 members of the media and the hospitality industry gathered at the
Renaissance Vancouver Hotel for an afternoon of wine and food tasting. Many agents were there to serve up samples of
their best Italian wine. There were 150 different wines on display from all over Italy.
T
he Italian Chamber of Commerce in
and the hospitality industry. Over 150 wines from all over
Canada hosted its third annual Flavours
Italy were showcased by 20 wine agents.
of Italy, a celebration of Italian food and
wine, on April 27, 2005 at the Renaissance Vancouver
The grand finale came in the evening with a wine tasting
Hotel. The feature Region in 2005 was Sardinia with
reception and a Chamber members’ trade show followed
specialty food and wine coming from the Province of
by an eight course dinner, each course boasting authentic
Oristano, the smallest and youngest Sardinian Province
situated on the western coast of the island. The previous
editions featured the Regions of Piemonte in 2003 and
ingredients such as ‘Bottarga’ Sardinian Caviar, ‘mostaccioli’
biscuits and ‘malloreddu’ dumplings. The dinner was complemented with wines imported directly from Sardinia and sampled
Abruzzo in 2004.
for the first time in Canada at our event by the 300 guests.
Flavours of Italy is an articulated promotional initiative comprising
The Sardinian companies forming part of the delegation, organized
a thematic promotion of selected Italian wines showcased in 30
by the Chamber of Commerce of Oristano, were primarily from the
British Columbia Liquor Distribution Branch stores and lasting for
food and wine sectors but tourism and handcrafts were also rep-
the entire month of April.
resented in this first exploratory mission to Western Canada. Led
by Chamber Special Commissioner, Piero Franceschi, and Executive
The culmination of the promotion came on April 27th with an
Director, Enrico Massidda, the delegation first visited Calgary on
afternoon wine and food tasting for 350 members of the media
April 25th where business to business meetings ran parallel to
Members’ Trade Show: After the food and wine tasting
event chamber members from all sectors of business expanded
into the hotel foyer to host a Members’ Trade Show. It was a
two-hour networking event that gave members a chance to
showcase their wares and enjoy some more wine tastings.
Gala Dinner: The day ended with a magnificant eightcourse dinner prepared by Chef Graziano Cau, featuring
authentic dishes direct from Sardegna. This memorable
evening was highlighted with a live auction and a sampling of
wines that had been imported from Sardegna, and tasted for
the first time in Canada.
institutional meetings with Calgary Mayor, Dave Bronconnier,
De Seneen, President of ISOLA, the Sardinian Region’s Institute of
Alberta Economic Development and Calgary Economic Development
Handcrafts; and the renowned Sardinian chef, Graziano Cau.
officials. The institutional meetings continued in Vancouver with
Industry Canada, the Ministry of Small Business and Economic
Though small, the Chamber in Oristano is committed to develop-
Enterprise and Vancouver Economic Development Commission.
ing new markets for its member companies, with Western Canada
offering precisely the kind of niche market to which its traditionally
As the special feature of our “Flavours of Italy” event in Vancouver
produced, specialty products are more suited.
on April 27th, the Sardinian companies aroused much interest
among media, importers and distributors as well as the general
The Oristano Chamber realizes that personal contact greatly facili-
public. Delegates participating in the mission were : Paolo Ramella
tates business and the affability of all the members of the delega-
of Silvio Carta wines and liqueurs; Gianluca Cirronis, owner of Blue
tion, coupled with the quality of their products, contributed in no
Marlin producing bottarga products also representing the company
small measure to the commercial success of this mission. Equally
Riso della Sardegna; Giorgio Caddeo with his wife Maria Rosaria
important, is the realization that building relationships takes time
Onidi, directors of Cantina di Mogoro; Salvatore Piluddu, sales
and requires cultivation, and to this end the Chamber of Oristano
director of Compagnia Figlie del Sacro Cuore Evaristiane; Giorgio
announced its intention to create a desk in Vancouver in order to
Pala of the Chamber of Commerce of Oristano who represented
solidify the business relations initiated with this mission and to
companies from the agrifood and tourism sectors; Lucetta Milani, of
provide ongoing support and assistance for bilateral exchanges
Cres, consultants for the textile and handcraft sectors; Massimiliano
between the two areas.
Chamber News
Grand Opening: Dusan Rnjak (above) celebrates the
official opening in Calgary, happy to wear his new hat
from the mayor. Celebrations included wines and specialty foods from Sardinia.
New Chamber Office Opens in Calgary
The Italian Chamber of Commerce in Canada – Vancouver Edmonton
monopoly of the big resource companies. Missions of Italian SMEs
Calgary is proud to announce the opening of its office in Calgary.
seeking partners were practically non-existent. Since hanging out
The creation of a third Chamber office in Canada’s most dynamic
our shingle, we have seen the trickle of companies and institutions
and growing city was celebrated with an inaugural reception on
making their way towards the Rockies increase in numbers and
Thursday, April 25th at the Fairmont Palliser Calgary.
importance until we can claim that the increasing awareness of
our region as the only new market in North America is beginning
Calgary Mayor, Dave Bronconnier, welcomed the Chamber with the
to generate real interest and excitement. Building the necessary
traditional ‘white hat’ ceremony, recognizing (in the spirit of the wild
links with institutions and organizations in Italy has required much
west) that the strangers in town were, in effect, ‘good guys’.
time, perseverance and investment. But the hundreds of missions
that arrived in Western Canada, the thousands of Canadian and
The reception, sponsored by the Italian Consulate in Edmonton
Italian companies that the Chamber has assisted, have more than
and DHL Danzas, featured wines and specialty foods from Sardinia
proved the necessity for a truly bilateral trade organization such as
provided by members of an economic mission organized by the
ours rooted in the international business community of Western
Chamber of Commerce of Oristano, who were visiting Western
Canada.
Canada for the first time. The buzz created by the opening generated instant members vying for the distinction of becoming our first
Now, with the opening in Calgary, our Chamber is unique in North
sustaining members in Calgary.
America in that it operates fully staffed and equipped offices in
three major cities, thereby offering Canadian and Italian companies
In 1992 when we opened our first office in Vancouver, the business exchanges between Italy and Western Canada were a virtual
more extensive and privileged access to each other’s markets.
Mission from Piemonte’s
Home Decor Industry
Missione del Piemonte per
l’industria dell’arredamento
As part of ongoing activities linking Piemonte and the Pacific
Tra le varie attività in corso, volte alla collaborazione commerciale
Northwest, the Italian Chamber of Commerce hosted eight Italian
tra il Piemonte e la zona del Nord-Ovest dell’Oceano Pacifico, la
interior design companies on February 24th & 25th, 2005 as part
Camera di Commercio ha ospitato otto compagnie italiane operanti
of a mission visiting our area.
nel settore della progettazione d’interni, il 24 e 25 febbraio 2005, a
compimento di una missione che ha visitato la nostra area.
The mission was organized in collaboration with the Foreign Trade
Centre of the Chambers of Commerce in Piemonte, represented
La missione è stata organizzata in collaborazione con il Centro per
by Katia Franchini, and the Chamber of Commerce of Turin, repre-
il Commercio Estero delle Camere di Commercio del Piemonte,
sented by Gabriella Battagliotti.
rappresentato da Katia Franchini, e dalla Camera di Commercio di
The purpose of their visit was to
Torino, rappresentata da Gabriella Battagliotti. Lo scopo della loro
meet with Vancouver and Seattle
visita era quello di avviare rapporti d’affari attraverso l’incontro
importers, distributors, agents
diretto di importatori, distributori, agenti nonché rappresentanti
and representatives with the goal of expanding their businesses
operanti nell’area di Vancouver e Seattle, con l’intento di espandere
into the Pacific Northwest by presenting samples, catalogues and
il proprio mercato in questa zona.
price lists of their high-quality products.
Queste aziende provengono dai settori dell’illuminazione di interni
The companies were from the interior lighting and textile sectors.
e da quello tessile. La prima delle due delegazioni, composta
The lighting delegation, made up of B.B.B. Snc, Lucifero, QSC Srl,
da rappresentanti delle aziende B.B.B. Snc, Lucifero, QSC Srl e
and Wunderkammer Snc, reflect the cutting edge in Italian design.
Wunderkammer Snc, ben riflette la posizione di avanguardia nella
Their products range from traditional to modern, from table lamps
concezione italiana in questo specifico campo dell’interior design.
to track systems, forming a diverse group of companies that
I loro prodotti spaziano in una gamma che va dal tradizionale al
can address the wide-ranging demands of the Pacific Northwest
moderno, dalle lampade da scrivania ai sistemi con binari a basso
market. Their products were well-received by importers and distrib-
voltaggio per faretti, provenienti da un gruppo diversificato di
utors in both Vancouver and Seattle, with many exciting prospects
compagnie in grado di soddisfare la variegata domanda dell’area
for future business relationships.
del Pacifico Nord-Ovest.
Representatives from the textiles sector consisted of Lunari Sas,
Per quanto riguarda invece il settore tessile, le aziende che hanno
Monti Napoleone, CA.GI Srl and Verbano Velluti. Again, the del-
partecipato a questa missione sono state Lunari Sas, Monti
egation represented a wide range of product types, with assorted
Napoleone, CA.GI Srl e Verbano Velluti. Anche in questo caso la
textiles for upholstery and drapery. The companies produce both
delegazione ha offerto una vasta gamma di campioni e cataloghi, con
natural and synthetic textiles with original designs and colour
notevole assortimento di tessuti e stoffe per tendaggi, tappezzeria e
schemes. The diverse range of products, as well as the high-end
imbottiture. Le ditte sono operanti nella produzione di tessuti sia
quality and leading edge product design, speak volumes about the
naturali che sintetici, con ampia scelta di colori e disegni.
changing tastes and disposable income of local consumers.
La missione è stata fruttuosa, data la buona accoglienza dei
Overall, the mission was a great success, creating an increased
prodotti da parte di importatori e distributori locali, con prospettive
awareness of the diversity and high quality of ‘Made in Italy’
decisamente favorevoli allo sviluppo di future relazioni d’affari, ed
products. The delegation left with a heightened understanding of
ha incrementato la percezione dell’alta qualità del ‘Made in Italy’.
the mechanisms of the Pacific Northwest market, as well as many
Gli operatori coinvolti possiedono ora una migliore conoscenza
valuable contacts within their industries. The Italian Chamber of
del mercato di questa regione, ed hanno inoltre avviato preziose
Commerce in Canada continues to liaison between the Piemonte
relazioni con stimati operatori locali. La Camera di Commercio
companies and the contacts they made in the B.C. and Seattle area,
continua nel suo lavoro di tramite tra le aziende del Piemonte e
promoting Italian design and quality to our local market.
quelle locali che hanno interagito durante questa missione.
Chamber Calendar
20 05
JULY/
AUGUST
Some events do not have specific dates at the time of printing. Please call the Chamber office if you wish more
information on any of these events, or visit www.iccbc.com for updates. All dates subject to change.
PITTI IMMAGINE
BIMBO
Children’s Fashion
Florence
July 1 - 3
CONEXUS
MAGAZINE
LAUNCH
YALETOWN
GELATO Members’
Networking Event
Vancouver
DHL DANZAS
Members’
Networking Event
Calgary
SEPTEMBER
NOVEMBER
EDMONTON
HOME & INTERIOR
DESIGN SHOW
Edmonton
Sept. 1 - 4
MACEF
home décor,
textile, jewellery
& fashion
Milan
Sept. 2 - 5
HSBC
Members’
Networking Event
Vancouver
LEONE FASHIONS
Members’
Networking Event
Vancouver
OIL SANDS TRADE
SHOW
Fort McMurray
Sept. 7 - 8
FERRARI
MASERATI OF
VANCOUVER
Members’
Networking Event
SAIE
Industrialized
Building Trade
Bologna
Oct. 12
CAVALLI
Horses and
Equipment
Verona
Nov. 3 - 6
ECONOMIC
MISSION
CIBUS TEC
Food Processing
Parma
Oct. 18 - 22
EXPO DEI SAPORI
Food & Wine
Milan
Nov. 4 - 7
MODA IN
CALGARY HOME &
TESSUTO &
INTERIOR DESIGN
ACCESSORI
SHOW
Textiles for fashion
Calgary
Milan
Sept. 15 - 18
Sept. 13 - 16
ABITARE IL
TEMPO
Furniture
Verona
Sept. 15 - 19
CHEESE
Food
Bra
Sept. 16 - 19
DHL DANZAS
Members’
Networking Event
Edmonton
MILANO MODA
DONNA
Women’s fashion
Milan
Sept. 24 - Oct. 2
ALBERTA FALL
GIFT SHOW
Edmonton
August 14 - 17
MARMOMACC
Marble and Hard
Stone
Verona
Sept. 29 - Oct. 10
KUEHNE & NAGEL
Members’
Networking Event
Edmonton
MILANOVENDEMODA
Women’s fashion
wear
Milan
Sept. 30 - Oct. 10
RED: Chamber Activities
OCTOBER
RECEPTION
in honour of
incoming Consul
General of Italy,
Uberto Vanni
d’Archirafi
Vancouver
MICAM SHOEVENT
Footwear
Milan
Sept. 22 - 25
CERSAIE
Ceramics for
building industry
Bologna
Sept. 27 - Oct. 10
DECEMBER
MILANO MODA
UOMO
Men’s fashion
wear
Milan
AGRI-TRADE
EXPOSITION
Red Deer
Nov. 9 - 12
SMAU
ICT &
Consumer
Electronics
Milan
Oct. 19 - 23
FUTURSHOW
Electronics
Milan
Nov. 17 - 21
LA MIA CASA
Furniture
Milan
Oct. 26 Nov. 11
CHRISTMAS
BALL
CHRISTMAS
Chamber
GalaBALL
Dinner
Chamber
Gala
Marriott Vancouver
Dinner
Pinnacle
Hotel
Vancouver
Vancouver
Nov. 18
MODAPRIMA
Fashion and
Accessories
Milan
Nov. 27 - 29
EDMONTON FALL
HOME SHOW
Edmonton
Sept. 30 - Oct. 2
GREEN: Italian Trade Event
Flavours of
FLAVOURS
OFItaly
ITALY
Food
Food && Wine
Wine Dinner
Gala Dinner
Gala
Calgary and
and
Calgary
Edmonton
Edmonton
Dates TBA
BLUE: Vancouver, Calgary, & Edmonton Trade Shows
JANUARY
20 06
FEBRUARY
MARCH
YGARTUA
ART EXHIBIT
Members’
Networking Event
Vancouver
APRIL
FIERAGRICOLA
Agriculture
Verona
DINE OUT
VANCOUVER
Vancouver
Jan. 19 - 20
BUILDEX/ DESIGN
NORTHWEST
Construction
Vancouver
Feb. 8 - 9
WINER ICE WINE
FESTIVAL
Okanagan
Jan. 19 - 20
TORINO WINTER
OLYMPICS
Turin
Feb 10 - 26
ENOLITECH
Grape growing,
olive oil making
techniques
Verona
April 6 - 10
VANCOUVER
PLAYHOUSE
INTERNATIONAL
WINE FESTIVAL
Vancouver
Feb. 27 - Mar. 5
SOL
Olive Oil
Verona
April 6 - 10
DINE
DineITALIA
Italia
Italian Restaurant
Promotion
Vancouver
FOOD SERVICE
EXPO
Vancouver
March 6 - 7
PITTI IMMAGINE
UOMO
Men’s Clothing &
Accessories
Florence
June 21 - 24
FLAVOURS OF
ITALY
Month Long
BCLDB Promotion
PITTI IMMAGINE
UOMO
Men’s fashion
wear & accessories
Florence
Jan. 11 - 14
VIVI LA CASA
Furniture
Verona
Jan. 21 - 29
JUNE
4TH ANNUAL
FLAVOURS OF ITALY
Food & Wine
Gala Dinner
Vancouver
VANCITY
Members’
Networking
Event
Vancouver
JLS SCHOOL
Members’
Networking Event
Vancouver
MAY
ECM
Members’
Networking
Event
Vancouver
BUSINESS
BUSINESS AWARDS
AWARDS OF
OF EXCELLENCE
EXCELLENCE
Chamber Event
Chamber Event
Vancouver
Vancouver
ECONOMIC
MISSION
VINITALY
Wines & Spirits
Verona April 6 - 10
EUROCARNE
Food Processing
Technology
Verona
May 11 - 14
PITTI IMMAGINE
BIMBO
Children’s Clothing
& Accessories
Florence
June 30 - July 2
MINERAL SHOW
Precious stones
for jewellery and
ornamental use
Verona
May 19 - 21
GLOBE
Business and the
GLOBE
Environment
Business and the
March 29 -31
Environment
Vancouvr
March 29 - 31
Vancouver
EAT VANCOUVER
Food & Wine
Vancouver
April 28 - 30
RED: Chamber Activities
GREEN: Italian Trade Event
BLUE: Vancouver, Calgary, & Edmonton Trade Shows
Chamber Members
MEET OUR
MEMBERS
Membership is available
in the following
categories:
SUSTAINING
CORPORATE
INDIVIDUAL
F AT E L A
CONOSCENZA
DEI NOSTRI
SOCI
Le tipologie di socio
sono le seguenti :
SOSTENITORE
CORPORATIVO
INDIVIDUALE
954718 ALBERTA INC.
Investment
6207-128 STREET
EDMONTON
780-434-1342
Lorie Lupul
Owner
CORPORATE
A. BOSA & CO. LTD.
Food
562 VICTORIA DRIVE
VANCOUVER
604-253-5578
Bruno Benedet
President
CORPORATE
AB TILE & STONE
Ceramic Tiles & Stones
16956-111 AVENUE
EDMONTON
780-483-2111
www.abtile.com
Tony Bossio
Owner
CORPORATE
ADVANCED CYCLOTRON
SYSTEMS INC
Research
7851 ALDERBRIDGE WAY
RICHMOND
604-278-5578
Edwin Eppich
Vice Pres., General Manager
CORPORATE
ADVANTAGE AQUARIUS
TRAVEL INC.
Tourism
2424 HAYWOOD AVE
WEST VANCOUVER
604-926-8651
www.vacanzaitaly.com
Terri Calligaro
Principal
CORPORATE
AIC GLOBAL
COMMUNICATIONS INC.
Communications
3707 WAYBURNE DR.
BURNABY
604-708-3899
www.aicom.com
Victor Fung
Founder & CEO
CORPORATE
ALBERTA ECONOMIC
DEVELOPMENT
Government
4TH FLOOR
10155 - 102 STREET
EDMONTON
780-427-6057
www.alberta-canada.com
Heli Carswell
Trade Director, Europe
SUSTAINING
APPAREL BRITISH
COLUMBIA
Fashion
1040 BEAUMONT DRIVE
NORTH VANCOUVER
604-986-2003
www.apparel-bc.org
Jacqueline Kirby
Director
INDIVIDUAL
BELLANO CERAMIC TILE
CO. LTD.
Ceramic Tiles
4363 DAWSON STREET
BURNABY
604-294-2736
www.bellanoceramictile.com
Rita Bellano
Vice President
CORPORATE
ARTLAND HOLDINGS LTD.
Real Estate
#200 - 909 BURRARD ST.
VANCOUVER
604-688-7070
Lena Liu
Principal
INDIVIDUAL
BENNETT MILLWORK
WESTERN LTD.
Construction (millwork)
3805-2ND ST. NE,
CALGARY
403-276-1121
Luigi Mangone
President
SUSTAINING
AVILA TOURS LTD.
Tourism
10316-124TH STREET
EDMONTON
780-482-3427
www.avilatours.ca
Carlos Pechtel de Avila
President
CORPORATE
BANK VONTOBEL AG
Financial
SUITE 1760 - 999 HASTINGS ST.
VANCOUVER
604-688-1122
Thomas Amgwerd
Representative
INDIVIDUAL
BEVERAGE
INTERNATIONAL
DISTRIBUTORS
Wine
10951-96 AVENUE
GRANDE PRAIRIE
780-532-9463
www.bid-wine.ca
Darrel Dola
President
CORPORATE
BIAMONTE CAIRO &
SHORTREED LLP
Legal
1600 MIDLAND WALWYN
TOWER, 10025-102A AVENUE
EDMONTON
403-425-5800
www.biamonte.com
Terry Antonello
Partner
INDIVIDUAL
BIAMONTE CAIRO &
SHORTREED LLP
Legal
1600 MIDLAND WALWYN
TOWER, 10025-102A AVENUE
EDMONTON
403-425-5800
www.biamonte.com
Tony Cairo
Partner
INDIVIDUAL
BING THOM ARCHITECTS
Architecture
1430 BURRARD ST
VANCOUVER
604-682-1881
www.btagroup.com
Luciano Zago
Architect
CORPORATE
BIO ALBERTA
Association
10TH FLOOR
10180-101 STREET NW
EDMONTON
780-425-3815
www.bioalberta.com
Myka Osinchuk
General Manager
CORPORATE
BOCCACCIO
INVESTMENTS
Wine
72356 BAYVIEW DRIVE
BURNABY
604-294-6626
Peter Seward
Owner
CORPORATE
BORDEN LADNER
GERVAIS
Legal
900-200 BURRARD ST.
VANCOUVER
604-687-5744
www.blgcanada.com
Ron Bozzer
Partner-Corporate Finance
CORPORATE
BOYS’ CO
Fashion
910 RICHARDS STREET
VANCOUVER
604-687-4447
www.boysco.com
David Goldman
President
CORPORATE
BROWNLEE LLP
Legal
2200 COMMERCE PLACE
10155-102ND STREET
EDMONTON
780-497-4884
www.brownleelaw.com
Paul Stocco
Lawyer
INDIVIDUAL
CAFFE TECH
Coffee Equipment
11053-86TH AVENUE
EDMONTON
780-414-1200
www.caffetech.com
Joe Parrottino
Owner
CORPORATE
CALGARY ECONOMIC
DEVELOPMENT
Government
TELUS CONVENTION CENTRE
731 1ST STREET SE
CALGARY
403-221-7890
www.calgaryeconomicdevelopment.com
Clark Grue
Vice President, Investment and
Trade Development
CORPORATE
CAMERA DI COMMERCIO
DI PARMA
Association
VIA VERDI, 2/a
PARMA
01-139-0521-2101
www.pr.camcom.it
Daniele Alfieri
Executive Director
SUSTAINING
CAMERA DI COMMERCIO
DI PIACENZA
Association
PIAZZA CAVALLI 35
PIACENZA
01-139-0523-3861
www.pc.camcom.it
Giuseppe Parenti
President
SUSTAINING
CANADIAN ACADEMIC
TRAVEL SERVICES INC.
Tourism
101-8459 160TH STREET
SURREY
604-572-5027
Norman Clarke
Owner
INDIVIDUAL
CANADIAN IMAGING
SUPPLIES INC.
Healthcare
SUITE 101
18224-105 AVENUE
EDMONTON
780-455-3030
www.canadianimaging.ca
Donald W. Little
President
CORPORATE
CANADIAN WESTERN
BANK
Banking, Financial
SUITE 2300
10303 JASPER AVENUE
EDMONTON
780-423-8888
www.cwbank.com
Bill Book
Representative, Alberta North
CORPORATE
CAPPELLETTO DESIGN
GROUP
Design
6991 PORPOISE DRIVE
SECHELT
604-708-9337
Ivana Cappelletto
Owner
INDIVIDUAL
CARRINGTON
CONSULTING
Consulting
280 MANASTEC ROAD
GALIANO ISLAND
250-704-9992
Franz Hammerschmidt
President
CORPORATE
CHANNEL M
Media
88 EAST PENDER STREET
VANCOUVER
604-678-3909
www.channelm.ca
Bruce Hamlin
Director of Sales
CORPORATE
CIAO TOURS
Tourism
47-23 GLAMIS DRIVE S.W.
CALGARY
250-426-8088
www.ciaotours.com
Sandy Park
President
CORPORATE
CIOPPINO
MEDITERRANEAN GRILL
Restaurant
270-1140 HOMER STREET
VANCOUVER
604-662-3361
www.cioppinosyaletown.com
Pino Posteraro
Owner
INDIVIDUAL
CITY OF CALGARY
Government
PO BOX 2100
STATION M (8069)
CALGARY
403-268-5622
www.calgary.ca
Dave Bronconnier
Mayor
SUSTAINING
CLARICA/SUN LIFE
FINANCIAL
Insurance
3988 GLENDALE STREET
VANCOUVER
604-435-9779
www.clarica.com/william.
dilorenzo
William Di Lorenzo
Advisor
INDIVIDUAL
CMC ENGINEERING &
MANAGEMENT LTD
Engineering
300 - 1160 DOUGLAS ROAD
BURNABY
604-294-6483
cmcengineering.ca
Lucio Sacchetti
President & CEO
CORPORATE
CONSOLATO GENERALE
D’ITALIA
Government
1100 - 510 W. HASTINGS ST.
VANCOUVER
604-684-7288
www.italianconsulate.bc.ca
Giorgio Visetti
Consul General
HONORARY
CONSULATE OF ITALY
Government
1970 COMMERCE PLACE
EDMONTON
780-421-4488
Arnaldo Minuti
Consul
HONORARY
CRESCENT VIEW
INVESTMENTS LTD
Real estate
250-1111 MELVILLE STREET
VANCOUVER
604-915-7178
Robert Landucci
President
CORPORATE
DALCANADA LTD
Construction
1903-37 C AVENUE
EDMONTON
780-429-0144
www.ponteggidalmine.it
William Cameron
Owner
CORPORATE
DANIEL CABANA
Banking
4435 FORTUNE AVENUE
RICHMOND
604-272-2351
Dan Cabana
Owner
INDIVIDUAL
DELTEC ELECTRIC
LIMITED.
Building Products
A8 - 5279 STILL CREEK AVE.
BURNABY
604-299-5454
Robert De Lazzari
Vice-Presidnet
CORPORATE
DERKS FORMALS &
MENSWEAR
Fashion & Clothing
8111-102 ST.
EDMONTON
780-433-4600
www.derksformals.com
Darrell Derk
President
CORPORATE
DHL DANZAS
Transport
5980 MILLER RD. UNIT 105
RICHMOND
604-207-8100
www.dhl.ca
Troy Cowan
AVP Business Development/
Marketing
SUSTAINING
DHL DANZAS
Transport
500, 1212-31ST AVENUE NE
CALGARY
403-292-9595
www.dhl.ca
Alan Horabin
District Manager
SUSTAINING
DIRECT SOURCE
INTERNATIONAL
Wine
3594 WEST 17TH AVENUE
VANCOUVER
604-733-1700
Francesco Paolini
President
CORPORATE
DOMENICO ROSSI
Engineering
4823 CLARET ST. NW
CALGARY
403-284-3731
Domenico Rossi
Owner
INDIVIDUAL
DUSO ENTERPRISES
Food
#200-1625 KEBET WAY
PORT COQUITLAM
604.464.8101
www.dusos.com
George Duso
General Manager
CORPORATE
ECM ESPRESSO COFFEE
MACHINES CO.
Food Equipment & Machinery
3709 1ST AVE
BURNABY
604-291-6363
www.ecm.bc.ca
Remo Bresciani
Vice President
CORPORATE
EDMONTON ECONOMIC
DEVELOPMENT
CORPORATION
Association
4TH FLOOR
WORLD TRADE CENTRE
EDMONTON
780-917-7645
www.business.ede.org
Kent McMullin
Director, Business Attraction
CORPORATE
Chamber Members
ENERPRO INSULATION LTD.
Manufacturing
4917 - 51 STREET
ATHABASCA
780-675-2166
www.enerpro-insulation.com
Antonio Giardino
CEO
CORPORATE
ENOTECA BACCO
Wine
2597 GRANT STREET
VANCOUVER
604-254-1137
Natino Bellantoni
Owner
CORPORATE
EVANCIC PERRAULT
ROBERTSON
Financial
102 - 1975 LONSDALE AVE
NORTH VANCOUVER
604-987-8101
www.epr.ca
Andrea Agnoloni
Accountant
INDIVIDUAL
FALESCA IMPORTING LTD
Food importer
113 CHARLES STREET
NORTH VANCOUVER
604-929-5711
Guido Tinaburri
Owner
CORPORATE
FJA & ASSOCIATES
Hospitality Consulting
1278 BRACKNELL PLACE
NORTH VANCOUVER
604-351-1063
Franco Anglesio
Principal
INDIVIDUAL
FOOTEPRINT
COMMUNICATIONS
Creative Writing, Graphic
Design, Publishing
1540 GILLESPIE RD.
DELTA
604-948-1002
www.footeprint.com
Brent Foote
Owner
CORPORATE
GALLOWAY BOTTESELLE
& COMPANY
Accounting
MAPLE PLACE PROFESSIONAL
CENTRE
300 - 2000 WEST 12TH AVE.
VANCOUVER
604-736-6581
www.porterhetu.com
Al Botteselle
Partner
CORPORATE
GALPERTI CANADA
Oil, Well Equipment
3931-76 AVENUE
EDMONTON
780-466-4790
www.galperti.com
Brandie Wray
Outside Sales
INDIVIDUAL
GET C SYSTEMS
Consulting
3020 EAST 3RD AVE.
VANCOUVER
604-254-5521
www.getc.bc.ca
Art Bayne
President
SUSTAINING
GE POWER SYSTEMS
Oil, Gas & Energy
2120, 530 - 8TH AVENUE S.W.
CALGARY
403-266-6675
www.ge.com/en
Maurice Paquette
Manager
CORPORATE
GILBERT TONELLO
Wine
201 - 3083 GRANDVIEW HWY
VANCOUVER
604-205-0081
Gilbert Tonello
Owner
INDIVIDUAL
HAWTHORNE, PIGGOT &
COMPANY
Legal
208 - 1899 WILLINGDON AVE.
BURNABY
604-299-8371
Armand Petronio
Partner
INDIVIDUAL
GOSSELIN PIPE & STEEL
Oil, Well Equipment
BOX 3083
WAINWRIGHT
780-842-5705
www.gosselinpipe.com
Barry Gosselin
Owner
CORPORATE
HSBC
Financial
200 - 885 WEST GEORGIA ST.
VANCOUVER
604-685-1000
www.hsbc.ca
Adrian Chan
Vice President
CORPORATE
GRADY WINE MARKETING
Wine
1000-1200 W. 73RD AVE
VANCOUVER
604-264-0554
www.gradywinemarketing.ca
Peter Lindenlaub
Managing Director
CORPORATE
IL FORNO
Restaurant
14981 STONY PLAIN ROAD
EDMONTON
780-455-0443
Ralph Maio
Owner
CORPORATE
GENERAL NOLI CANADA INC.
Transport
2030-5200 MILLER RD.
RICHMOND
604-821-1301
www.generalnoli.com
GG Francisco
Branch Manager
CORPORATE
GEORGE A. PIETROBON INC.
Financial
1400 - 355 BURRARD ST.
VANCOUVER
604-689-1324
George A. Pietrobon
Accountant
INDIVIDUAL
HAIMAC DISTRIBUTORS LTD.
Research
1500 ALBERNI STREET, APT 8C
VANCOUVER
604-687-2911
Enrico Polacco
President
CORPORATE
Helping you cross
boundaries in business
The North American business environment is fast-paced and exciting. Croydon College
located in Vancouver, Canada offers an eight week course for international business
people and post grads to learn the challenges of North American corporate culture and
industry in an intercultural setting.
Participants require a high level of English fluency in order to examine case studies
from North American and International corporations and to learn the management
styles and skills needed to compete in the global business world.
This program will increase participants understanding of how to successfully cross
boundaries in business by learning to be responsive to the cross-cultural differences
that exist in industry practices.
Suite 400-1090 West Pender Street
Vancouver, British Columbia CANADA
tel: 604.685.1920 web: www.croydoncollege.ca
email: english@croydoncollege.ca
IMAGIS TECHNOLOGY
Information Technology
1630 - 1075 W. GEORGIA ST.
VANCOUVER
604-684-2449
Rick Peterson
Vice President, Capital Markets
INDIVIDUAL
INTERNATIONAL
CONFERENCE SERVICES
LTD.
Conference Management
2101-1177 WEST HASTINGS ST.
VANCOUVER
604-681-2153
www.meet-ics.com
Tom Ebner
Director Sales & Marketing
CORPORATE
ITALIAN CENTRE SHOP
LTD
Food importer
10870 95TH STREET NW
EDMONTON
780-424-4620
www.italiancentre.ca
Teresa Spinelli
President
CORPORATE
ITALIAN FLORIST AND
GIFTS FLORAL SPECIALIST
Event Planning Services
4190 HASTINGS STREET
VANCOUVER
604-291-7191
www.italianfloristandgifts.com
Milena Santoro
Owner
CORPORATE
JENTEX TECHNOLOGIES
Ticket Dispensers
5-1301 KETCH COURT
COQUITLAM
604-515-0451
www.jentex.com
Jeff Franchini
Director
INDIVIDUAL
JLS BUSINESS COLLEGE
Language service & education
650 WEST GEORGIA STREET
P.O BOX 11590
VANCOUVER
604-682-5286
www.jlsvc.com
Baker Huh
CEO
CORPORATE
JOHN BERTAGNOLI
7027-20TH STREET SE
CALGARY
403-279-3127
John Bertagnolli
INDIVIDUAL
KPMG PEAT MARWICK
THORNE
Financial
777 DUNSMUIR ST,
PO BOX 10426 P. CENTRE
VANCOUVER
604-691-3000
www.kpmg.ca
Walter Rosazza Pela
Partner
CORPORATE
KUEHNE & NAGEL
INTERNATIONAL LIMITED
Shipping, Services
400-535 THURLOW STREET
VANCOUVER
604-684-4531
www.kn-portal.com
Claus Freydah
Vancouver Branch Manager
CORPORATE
L’ARTE DE GELATO
Gelato, Retail
1441 MARINE DRIVE
WEST VANCOUVER
604-925-4133
Gianni Bombelli
Owner
CORPORATE
LAWSON LUNDELL LLP
Legal
1600 CATHEDRAL PLACE
925 W. GEORGIA ST
VANCOUVER
604-685-3456
www.lawsonlundell.com
Rita C. Andreone
Lawyer
INDIVIDUAL
LEADING EDGE BC
Technology
9TH FLOOR 1188 WEST
GEORGIA STREET
VANCOUVER
604-683-6150
www.leadingedgebc.ca
Anton Kuipers
AVP Business Development
SUSTAINING
LINGUISTI KIDS
Language Service & Education
4923 GROVE HILL RD.
CALGARY
403-244-6060
Francesco Patafi
President
INDIVIDUAL
LORAL FURNITURE
Furniture
#4 - 1208 ALPHA LAKE RD
WHISTLER
604-932-1211
www.loral.ca
Jill Fisk
Owner
INDIVIDUAL
LOUIS PLAZZER
Legal
320-145 WEST 17TH
NORTH VANCOUVER
604-925-9260
Louis Plazzer
Partner
INDIVIDUAL
LOVINAC CORPORATION
Consulting
13908-91 AVENUE
EDMONTON
780-446-5544
Peter Sekulic
President
CORPORATE
LUFTHANSA GERMAN
AIRLINES
Airline
1410 - 1030 WEST GEORGIA ST.
VANCOUVER
604-683-1313
www.lufthansa.de
Antje Gruenbeck
Area Sales Manager-Western
Canada
CORPORATE
MARGARET STELEY
Fashion & Clothing
#2 815 CHILCO STREET
VANCOUVER
604-220-6183
Margaret Steley
Owner
INDIVIDUAL
Chamber Members
MARVEL COLLEGE
Education
10018 - 106 STREET
EDMONTON
780-429-4407
www.marvelcollege.com
Dino Cairo
Co-owner, Vice President
SUSTAINING
MC RAE INSTITUTE AT
CAPILANO COLLEGE
Education
2055 PURCELL WAY
NORTH VANCOUVER
604-990-7916
www.capcollege.bc.ca/
programs/mcrae/index.html
Mitra Kiamanesh
Chairman
CORPORATE
MICHAEL ANTHONY
JEWELLERS
Jewellery
#187 KINGSWAY GARDEN
MALL N.W.
EDMONTON
780-479-2740
Reg Shah
Owner
CORPORATE
MILONI TRADING
Food importer
205-2735 E. HASTINGS ST.
VANCOUVER
604-254-1510
www.miloni.com
Darlene Miloni
Owner
CORPORATE
NOVAM ENTERPRISES
Real Estate
SUITE 807 - 100 PARK ROYAL
WEST VANCOUVER
604-913-8400
Paolo Pela
Principal
SUSTAINING
NATASHA’S PASSION LTD.
Women’s Fashion
2984-WEST EDMONTON MALL
8882-170 STREET
EDMONTON
780-484-1011
Natasha Feldman
President
SUSTAINING
OBERTO OBERTI INC. /
PHEIDAS PROJECT MNG.
CORP
Architecture
SUITE 1660
1188 W. GEORGIA ST.
VANCOUVER
604-662-7796
www.obertiarchitecture.com
Oberto Oberti
Principal
INDIVIDUAL
NATIONAL CONGRESS
OF ITALIAN CANADIANSEDMONTON DISTRICT
Institution
16923-108 ST.
EDMONTON
780-427-8788
www.canadese.org/index.asp
Carlo Amodio
President
INDIVIDUAL
NORTH AMERICA SPORTS
ENTERPRISES LTD.
Sports equipment
3695 EAST HASTINGS ST.
VANCOUVER
604-299-1721
Ferruccio Susin
President
CORPORATE
OBONI ASSOCIATES INC.
Management Consultant
500 - 1045 HOWE ST.
VANCOUVER
877-747-5776
www.oboni.com
Franco Oboni
President
CORPORATE
OTTAVIANI
INTERNATIONAL SRL
Jewellery
LE GRAZIE 62019
RECANATI
011.071.7579701
www.ottaviani.com
Alberto Ottaviani
Principal
SUSTAINING
PRICEWATERHOUSE
COOPERS
Financial
7TH FLOOR, 250 HOWE STREET
VANCOUVER
604-806-7000
www.pwcglobal.com/ca
John De Lucchi
Partner
CORPORATE
PANTHER MANAGEMENT
Project Management
56 EAST SECOND AVENUE
VANCOUVER
604-681-1298
www.panthermanagement.com
David James
Director
CORPORATE
PRIME HOLDINGS AND
INVESTMENTS INC.
Financial
886 CALVERHALL ST.
NORTH VANCOUVER
212-292-4258
Giovanni Iachelli
President
CORPORATE
PASSIONATE GOURMET LTD
(LILIKOI SPECIALTY FOODS)
Food
1342 HORNBY STREET
VANCOUVER
604-841-3216
www.thepassionategourmet.com
Robert Giardino
President
CORPORATE
PIERO UNGARO
Restaurant
BORSIERI N9
MILANO 20159
39-328-357-9695
Piero Ungaro
SUSTAINING
PRIMERA TRADING. INC.
Food
2406 E. HASTINGS STREET
VANCOUVER
604-339-8334
Joseph Lepore
Owner
CORPORATE
PRINCESS IMPORTS
Food Importer, Restaurant
1404 MEMORIAL DRIVE
CALGARY
403-606-8869
www.osteria.ca
www.princessimports.ca
Maurizio Terrigno
Owner
SUSTAINING
Trusted Legal Solutions
Hawthorne, Piggott & Company
Barristers & Solicitors
Burnaby, BC
Since 1973, Hawthorne, Piggott
& Company has been dedicated to providing legal services
that are tailored to meet the
unique needs of each of their
individual and business clients
in Vancouver’s Italian suburb
of North Burnaby. The firm has
a reputation for quality and
creativity as trusted legal advisors in all aspects of business,
real estate, litigation and family
and estate planning matters.
Armand Petronio is the partner
fluent in Italian committed to
giving his clients the legal
edge necessary to succeed
and prosper. He has a wellearned reputation for his integrity and dedication to his
clients. He is known for his
close connection with the local
Italian community and his resourceful advocacy. Armand
Petronio may be contacted
directly at 604-638-3184.
FOR DIRECT EMAIL CONSULTATION IN ITALIAN
armand@hawthornelaw.com
armand@hawthornelaw.com
REAL STONE WORKS
Tiles, Stones
20811-107 AVENUE N.W.
EDMONTON
780-447-5600
www.realstoneworks.com
Filippo Maiorana
Manager
CORPORATE
SEACOVE GROUP
Wine
SUITE 590
#101-1001 WEST BROADWAY
VANCOUVER
604-240-5773
www.seacove.com
Jack Segal
Managing Director
CORPORATE
ROSANNA FRASSON
Language service & education
105-555 W. 14TH AVENUE
VANCOUVER
604-873-4302
Rosanna Frasson
Owner
INDIVIDUAL
SELECT WINES MERCHANTS
Wine
130-1152 MAINLAND STREET
VANCOUVER
604-687-8199
www.selectwines.ca
Werner Schonberger
Vice President
CORPORATE
ROYAL PARK REALTY
Real estate
900 BELL TOWER
10104 103RD AVENUE N.W.
EDMONTON
780-423-7590
www.royalparkrealty.com
Giovanni Alfieri
Realtor
INDIVIDUAL
SDV LOGISTICS CANADA
INC
Logistics
2100 - 5200 MILLER ROAD
RICHMOND
604-207-2421
www.sdv.ca
Alberto Mondani
Branch Manager
INDIVIDUAL
SHERATON VANCOUVER
WALL CENTRE HOTEL
Hotel
1088 BURRARD STREET
VANCOUVER
604-331-1000
www.sheratonvancouver.com
Diana Zoppa
Sales Manager
CORPORATE
SINCLAIR DENTAL
COMPANY LTD.
Dental Supply
901 WEST 3RD STREET
VANCOUVER
604-986-1544
www.sinclairdental.com
Amir Nowtash
Director of Finance
INDIVIDUAL
SOCIETY OF COMPOSERS
AUTHORS & MUSIC
PUBLISHERS OF CANADA
Film & Entertainment
5613 UNION STREET
BURNABY
604-669-5569
www.socan.ca
Karen B. Pighin
Licensing Representative
INDIVIDUAL
SOFISS APPAREL
Fashion
3508-38A AVENUE
EDMONTON
780.920.7977
www.sofiss.com
Joanna Wala
Owner
CORPORATE
STILE WINES
Wine
1528 COMMERCIAL DRIVE
VANCOUVER
604-255-2518
Carmen D’Onofrio Jr.
Owner
CORPORATE
STORELLI SMITH
FINANCIAL SERVICES
Financial
7853 MEADOWOOD CLOSE
BURNABY
604-294-5451
Pino Storelli
Principal
INDIVIDUAL
SORRENTINO’S
Hospitality, Restaurant
10162-100 STREET
EDMONTON
780-477-2789
www.sorrentinos.com
Carmelo Rago
Owner
CORPORATE
SUTTON PLACE HOTEL
Hospitality, Hotel
10235 - 101 STREET
EDMONTON
780-428-7111
www.suttonplace.com
Jean Paul Brasca
Sales Manager
CORPORATE
SPOLUMBO’S
Restaurant
1308-9TH AVENUE S.E.
CALGARY
403-264-6452
www.spolumbos.com
Tom Spoletini
Owner
CORPORATE
SUTTON PLACE HOTEL
Hospitality, Hotel
845 BURRARD ST.
VANCOUVER
604-682-5511
www.suttonplace.com
Daniel Delange
Director of Catering
CORPORATE
THE COAST EDMONTON
PLAZA HOTEL
Hospitality, Hotel
10155-105TH STREET
EDMONTON
780-423-4811
www.coasthotels.com/home/
sites/edmontonplaza/
Hans Van Bloedau
General Manager
CORPORATE
TOM LEE MUSIC
Music
929 GRANVILLE
VANCOUVER
604-685-8471
www.tomleemusic.ca
Chuck Gorling
Store Manager
CORPORATE
TOP GEAR LIFESTYLES
Automotive
10159-82ND AVENUE
EDMONTON
780-438-8399
www.top-gear.ca
Wolfe Hathaway
Marketing Manager
CORPORATE
TOP PRINTING CENTRE
Printing
1263 WEST BROADWAY
VANCOUVER
604-737-0818
Brenda Rottino
Product Manager
CORPORATE
Chamber Members
TOS INSURANCE
SERVICES LTD
Insurance
3875 HENNING DRIVE
BURNABY
604-293-1481
www.tos.ca
Victor Montigliani
Account Executive
CORPORATE
TRANS ATLANTIC IMPORT
CO. INC
Bathroom Accessories
PO BOX 6474
WETASKIWIN
780-352-9228
www.oldfashionfaucets.com
Alan Hilgartner
President
CORPORATE
TRI-METAL FABRICATORS
LTD
Engineering
8075 ALEXANDER RD
DELTA
604-946-5557
www.trimetalfans.com
Joe Toso
Principal
INDIVIDUAL
TRIUMF
Research
4004 WESTBROOK MALL
VANCOUVER
604-222-1047
www.triumf.ca
Franco Mammarella
Head of Isac Facility
CORPORATE
VALOROSO FOODS
Food Importers
1467 SUTHERLAND AVENUE
KELOWNA
250-860-3641
Joe Valoroso Sr.
President
CORPORATE
VANCITY CAPITAL
CORPORATION
Financial
700-815 WEST HASTINGS ST.
VANCOUVER
604-877-6565
www.vancity.com
Robert Napoli
Investment Associate
SUSTAINING
VANCOUVER ECONOMIC
DEVELOPMENT
COMMISSION
Institution
1620-1075 WEST GEORGIA
VANCOUVER
604-632-9668
www.vancouvereconomic.com
Melinda Entwistle
Executive Director
CORPORATE
VANCOUVER ESL
HOMESTAY INC.
Hospitality
3650 McGILL STREET
VANCOUVER
604-683-1149
www.vancouverhomestay.com
Bonita Douglas
Owner
CORPORATE
VINCORP MARKETING
CONSULTANTS LTD.
Wine
102-205 CARNEGIE DR.
ST. ALBERT
780-460-1170
Dale Orton
President
CORPORATE
VINTAGE INTERNATIONAL
Food / Wine Importer
3827 ELBOW DRIVE SW
CALGARY
403-243-9952
http://members.shaw.ca/
vintageinternational/
Antonio Gloria
Vice President
CORPORATE
VISSCHER, ELISABETTA
Translation & Interpreting
2049 WEST 53RD AVE.
VANCOUVER
604-261-8338
Elisabetta Visscher
Owner
INDIVIDUAL
WATSON GOEPEL MALEDY
Legal
SUITE 1700
1075 WEST GEORGIA ST.
VANCOUVER
604-688-1301
www.wgmlaw.com
Celso A. Boscariol
Barrister
INDIVIDUAL
WHITEHALL AGENCIES
Wine
2908-23 AVE. SW
CALGARY
403-244-2569
Cynthia Opsal
CORPORATE
WINE QUEST WINE &
SPIRIT BROKERS INC
Wine
207-11307 99 AVENUE NW
EDMONTON
780-488-4372
Barbara Giacomin
Owner
CORPORATE
WINE RHAPSODY LTD
Wine
501-847 HORNBY ST.
VANCOUVER
604-682-4879
George Baugh
President
CORPORATE
WINES & SPIRITS
WAREHOUSE - COST PLUS
Wine
11452 JASPER AVENUE
EDMONTON
780-448-7973
www.vinomaniawines.com
Gurvinder Bhatia
Owner
CORPORATE
WORLDWIDE SPECIALTY
FOODS LTD.
Food
7410 F, 5 ST. S.E.
CALGARY
403-255-6262
Tony James
President
CORPORATE
YALETOWN GELATO
Gelato, Retail & Wholesale
122-1208 HOMER STREET
VANCOUVER
604-689-8531
Salvatore Gallo
Owner
CORPORATE
YGARTUA ORIGINAL ART
Art
1108-1330 HARWOODS ST.
VANCOUVER
604-685-5632
www.ygartua.com
Paul Ygartua
Artist
INDIVIDUAL
ZENARI’S
Restaurant
MANULIFE PLACE
10180 - 101 STREET
EDMONTON
780-423-5409
Adriano Zenari
Owner
CORPORATE
Italian Chamber of Commerce in Canada –
Vancouver Edmonton Calgary
The Italian Chamber of Commerce in Canada – Vancouver Edmonton Calgary is a non-profit,
membership based organization with a mandate of facilitating trade and investment between
Italy and Canada with a special focus on British Columbia and Alberta.
PRESIDENT
DIRECTORS
DIRECTORS
Lucio Sacchetti
CMC Engineering & Management Ltd.
Rita Bellano
Bellano Ceramic Tile Co. Ltd.
Rob Napoli
Vancity Capital Corporation
VICE-PRESIDENTS
Al Botteselle
Galloway, Botteselle & Company
Sandy Park
Ciao Tours
Ron Bozzer
Borden Ladner Gervais
Armand Petronio
Hawthorne, Piggot & Company
Terri Calligaro
Advantage Aquarius Travel Inc.
Pino Storelli
Storelli Smith Financial Services
Franco Mammarella
TRIUMF
EXECUTIVE DIRECTOR
Paul Stocco (Alberta)
Brownlee LLP
Luciano Zago (Vancouver)
Bing Thom Architects
TREASURER
Thomas Amgwerd
Bank Vontobel AG
Victor Montagliani
Tos Insurance Services Ltd.
Elizabeth Iachelli
Get Connected
Where business connections are made.
Advertise with Conexus and get
connected for as little $475.
604-948-1002
We invite you to...
Savour the smooth, intense
richness of Caffé del Principe
We are proud to introduce Caffé del Principe to North America. Like fine
wines, Caffé del Principe is processed with the utmost attention through
each processing stage from handpicking to dry milling. The end result is an
extraordinary Italian roast, delicate yet with a rich flavor and aroma.
If you are interested in becoming a valued business partner and customer or
have any additional questions about wholesale opportunities,
please contact Mary Wells at 510-734-9002.
ITALIAN ROAST

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