SEGMENTO MAGAZINE ISSUE II
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SEGMENT ITALIAN CULTURE MAGAZINE November/December 2014 | www.segmento.com.au ISSUE II FREE BABBO DOWN UNDER! MASSIMO SPERONI’S Latest Work of Art EXPO 2015 UBERCOFFEESHOP INSIDE: JOHNNY DI FRANCESCO CALZONE RECIPE MILAN
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Italian Culture Magazine
Transcript of SEGMENTO MAGAZINE ISSUE II
S E G M E N TITALIAN CULTURE MAGAZINE
November/December 2014 | www.segmento.com.au
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I F R E E
BABBO DOWN UNDER!
MASSIMO SPERONI ’SLatest Work of Art
EXPO 2015
UBERCOFFEESHOP
INSIDE: JOHNNY DI FRANCESCO CALZONE RECIPE
MILAN
CONTENTS
Founder: Daniele CurtoManaging Director: Daniele Curto [email protected] 0418891285Editor in Chief: Krish Naidoo [email protected] Support: Anjali Vallabh [email protected] Artist: Cristoforo Carlei [email protected] Consultant: Imbarani PoonasamyPhotographers: Paco Matteo Li CalziDaniele CurtoContributors: Daniele BrugiottiMarco Maria Cerbo Consul General of Italy Omar D'InceccoValentina BonattiSergio CarleiJohnny Di Francesco
Segmento Editorial 3Babbo Natale is back in town
Valentina Bonatti 4Three keys for a successful 2015
Just Australia 5Just a way of life in Australia
Amalsa 14Makes the law work for you
Roots & Routes 11Milan Expo 2015 by Marco Maria Cerbo (Consul General of Italy)
Passione Vintage 13By Luxita
CulturePaco Matteo Li Calzi 17The delicate eye of fashion
From ItaliaSorry Sir, No More Seafood! 19By Omar D’Incecco
A Date You Will Always Remember 33By Daniele Brugiotti
To contact the Segmento Editorial Staff: [email protected] 0418891285For advertising enquiries please contact:[email protected] photo credits:Photographer: Paco Matteo Li Calziwww.pacomatteolicalzi.comModel: Henry TorrezMake-Up Artist: Dave Watermanwww.davidpwaterman.com
Food & Wine Gino Corsini 7La Cantina
Zanini Pizzeria 26Keep faith to the tradition
All crazy for Johnny 30Johnny Di Francesco Calzone recipe
Bianco o Rosso 31Wine review by Sergio Carlei
Roma Deli 32Outpost of the Italian soul
Business Luca Scribani Rossi 15Managing Director of Beretta Australia
Silvano Merlatti 6Launching Sigil-In
DesignMassimo Speroni 23Latest Work of Art
Uber Coffee Shop 27Caffe’: Is that all it does?
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BABBO NATALE IS DOWN UNDER EDITORIAL
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BUSINESS & EXECUTIVE COACHING
To those born in Italy and in the Northern Hemisphere Christmas triggers images that are linked to the cold of winter. The evenings are spent playing endless games of bingo, and enjoying the comforting warmth of the fire-place in which to roast delicious chestnuts.
A different story here in Australia where the gargantuan Christmas lunches are spent around a barbecue, endless laughter and beer. The hot Australian summer and the lush beaches, in fact, feature the backdrop to the festivities.
There is no wonder that even Babbo Natale (Santa Claus) cannot escape to undergo transformations in the collective imagination.
Set aside the sleigh pulled by reindeer he arrives on a surfboard;
To avoid the risk of heat stroke is willing to wear only a skimpy swimsuit;
No longer symbolizes the wisdom of an old bearded man, but the exuberance of a young handsome lifeguard.
With a bit of nostalgia for the fat, bearded old man, let’s raise our glasses to the new generations of Southern Hemisphere Santas.
Please continue to bring us many gifts!!
Daniele Curto
BABBO NATALE IS DOWN UNDER EDITORIAL
•Have a clear, specific and positive vision of your goals. If you fail to have those things in place, you are headed for failure. Be absolutely clear in your mind what your objectives are. This will enable you to adopt your strategy to meet your demands. A vague idea such as “I want a better job” won’t help you. It’s too general and doesn’t give you and your brain any direction; better in relation to what? How specifically better? In terms of income, colleague, locations, environment etc.
“I want a pay increase of $1000 per month.” Knowing that, you then finalise which strategy to employ. Be positive and do not focus on what you do not want to occur.
Have you ever heard your parents say to their kids: don’t spill the milk? What do the children do after a second? They obviously spill the milk. So, if you want a higher income, you should say that you want an increase of $1000 per month rather that “I don’t want my income to stay the same.”
Set specific and clear goals in the positive.
•Know WHY you want to achieve it and believe in itSomeone said that if your WHY is big enough it will help overcome any obstacles in your path to victory. If you want something bad enough, you will have the power to say NO, to stand up when you fall down and to keep going even when everyone tells you to stop. This is one of the reasons why 95 per cent of New Year resolutions don’t work: because the WHY is neither clear nor big enough.
So, ask yourself: why you want to lose weight? Why you want to become a gym member? Why you want to stop smoking? This WHY vision will support you during the hard times. Write it down then place it on your screensaver or phone.
We also have to believe in ourselves and in our ability to achieve the desired outcome. Beliefs are something that we consider as true and are derived from our experiences and what other people have told us along the way.
The good thing is that we can change our belief system. Lots of work I do with my clients is helping them to change their thinking and prospects so they can achieve different outcome.
Lack of belief really can hold you back no matter how hard you want realise your goals.
So today, list all the negative beliefs that are running in your
head. Make an effort to remember where they came from: maybe the teacher told you that you are not a good speller, or your dad said that you are not a good soccer player and so on.
Then, shift those sentences from negative into positive. Example: Do it for every native belief. In my book I take people trough very detailed exercises to uncover and get rid of all those negative beliefs.
•Develop to achieve the desired outcome.Now that you know your WHY, you are seeking a clear, spe-cific and positive outcome, you have to develop HOW you going to get there.
In planning your journey, consider what it is that you need to do, who is involved, what obstacles might hinder you and what are the steps you have to take along the way, etc. Incorporate your answers to the following questions into your plan.
•What is the first thing that you need to do?•What is one thing that you need to do every day?•Who is on your team to help you achieve this outcome?•Who do you need on your team?•What obstacles are in your way?When I decided to write my book, my vision was all about giving people the strategy and the system to get through changes in the fastest, effortless and most powerful way pos-sible. Remember: it’s all about strategy, and if you don’t have one, you are not going anywhere.
People on your team are crucial. In fact, you have to be sur-rounded by people who support you, cheer you up and lift your spirits. If your family and friends are unable to help, all is not lost. Luckily, you live in a world where, whatever you want to achieve, there are professionals out there ready to help and support you. Therefore you do not have to do it alone. Very few people achieve success without getting support.
I look forward to see your amazing success in 2015.
by Valentina Bonatti
www.valentinacoachingbystyle.com
Can Pave The Way For Success In 2015With less than two months left till until we usher in the New Year, for most of us it is a period to juggle all those pledges, resolutions and sacrifices we are planning for 2015. Yes, it is again the time when we start to remember the resolutions we made last year and reflect on the fact that, probably, we still are nowhere near reaching any sort of success. We started 2014 “alla grande” (at the best) but this excitement, commitment and activity only lasted for 2/3 weeks and now you wonder what can you do differently this year to finally make those changes become reality in 2015. To avoid another year to pass by without any substantial changes, you wonder: What is the secret to success? I cannot share with you, in this brief feature, all the strategy and the little tips that can fully satisfy this question but I can share with you what I believe are the top three keys secrets to success.
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VALENTINA
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Just a way of life in Australia Living in Australia is becoming the dream of many Italians. Every year more than 17,000 people come to Australia to experience living abroad, to learn English and to find better job opportunities. This is because of the economic crisis prevailing in Italy.
Unfortunately, that dream can easily become a nightmare. The newcomers face a series of difficulties, including the different language, culture and regulations.
Just Australia, an Italian agency based in Melbourne, spe-cialises in helping the Italians organising their adventure in the new country Australia, from the start to end. The staffs are comprises professionals and experts in educa-tion, communication, management and also people who have undergone the experience.
Ilaria, 30, born in Udine, a small town in the north east of Italy is graduated in journalism and is the Student Advisor and the Communication Expert of Just Australia.
“I know by experience”, says Ilaria “what it means being a student and what are the difficulties that an English student faces.”
“My role is to help students”, continues Ilaria “to choose the best course, according to his or her personal needs in terms of time, budget and objectives.”
Stefano, 30, from Udine too, has a background rooted in the hospitality and event planning. He knows the
challenges and the dynamics hidden in the opening of a new business or simply builds a new segment of life from the beginning. “I am specialised”, he says “in creating professional paths and giving career advice to Italian students and clients.”
Three are the fields in which Just Australia is specialised: studying, working and managing.
Regarding the studies, the agency represents a series of schools, institutes and universities throughout Australia and offers a free service of consultations, enrolment and visa assistance to the students.
Just Australia has also developed a network of com-panies and can pass information on vacancies to those seeking employment. It also offers a service called Safe Farms, where young people can work for 88 days in a rural area to renew their working holiday visa for another year.
They live a real Outback experience and they get paid, according to the Australian standards.
Finally, Just Australia collaborates with a migration and career management company, able to deal with all the visas issues and create a professional path in Australia.
www.justaustralia.it
Study, Work & Manage Your Future In AustraliaJUST AUSTRALIA
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Launches Sigil-InSILVANO MERLATTISilvano Merlatti is currently looking at bringing respite and a revolutionary new technology to amputee suffers around the word.
This new technology is called Sigil-In, a patented tech-nology (Registered Trademark Worldwide) created by Galfione Silvio and Sarotto Claudio. The idea came when Claudio, recovering from a motorbike accident met with Silvio and together realised the need to improve the very cumbersome and time consuming procedure to prepare and fit prosthesis and artificial limbs.
Sigil-In is a special casting device that reveals the shape of residual limb, in a full loading position. It is an innova-tive method to produce a socket for the wearer.
The technology’s patented process generates excellent operation results and does not require any further fittings, adjustments or manual work to reduce the material surplus after the initial fitting, with incredible savings in terms of time, money and most importantly patient discomfort. The results obtained have shown a very high customer satisfaction.
How Does It Work?
The process when using Sigil-In’s new technology will have the user positioned in a special structure that allows them to stay in an upright position in order to apply full load and have good support at the same time during the casting procedure.
The technician will then apply wet plaster bandages to the residual limb, after which, the residual limb is inserted into the casting device where compression is applied. During this procedure, the user applies full load on the residual limb, as if in normal standing position. The cast gradually hardens, forming a perfectly accommodation socket, shaped to carry the residual limb, with all its weight, in a standing position.
The negative cast, generated by this part of the proce-dure, is the base model for producing a perfect shape of the residual limb, and it does not require any further adjustment or manual work.
From the cast, it is now possible to make a test socket that, after being assembled with the prosthetic compo-nents, allows the user to feel, and the technician to see, how the limb adjusts to the socket in standing position.
To make the Hyper-Flexible socket, after testing the dynamic and static alignment, the technician will then start working on a definitive socket.
Having solved all the technical problems mentioned above, they were confronted with the need to provide
a long term comfort to the patient, hence the idea of Hyper Flex.
Hyper Flex is another of Silvio’s and Claudio’s inventions. The key advantages of using Hyper Flex are:
1) The flexibility and softness of this socket will allow the patient to keep a good muscle tone (trophism);
2) Less risk of ulcers thanks to a uniform and steady pres-sure inside the socket;
3) A firm total surface contact will help prevent sore skin from sheer forces;
4) Advanced comfort and reliability of this socket will aid the user to make a prompt recovery;
5) Feeling of safety, while wearing the prosthesis, will contribute to a better and increased mobility;
6) A quick recovery of work related activites;
7) Less days of not wearing prosthesis.
The key advantages of using Sigil-In are:
- Low cost (only one fitting required)
- Customised for a perfect fit of the stump anatomy
- Rapid manufacture with no further adjustments or tests required
- Enables the regular vascularization of the stump, pre-venting bedsore due to the uniform and steady pressure distributed uniformly across the stump.
- No pistoning effect based on a customised fit for the fully loaded position.
These breakthrough technologies will change the lives of many, providing immediate comfort in walking and in sitting position. With constant grip providing a sensation of control and security of the prosthesis which results in a more casual and natural use of the limb. Assisting the wearer to continue on with their lives with minimal discomfort and allowing them to lead as full a life as possible.
Tuscans are famous for being edgy, jovial and also for the tendency not to compromise. Temperamental is another word associated with inhabitants from this famous part of Italy. Against this background and with a certain amount of trepidation I set out for my encounter with Gino. I could not have asked for a better day – in fact it was perfect. It was a glorious afternoon in King Valley when I finally caught up with him and, I immediately realized that I was facing a genuine and a down-to-earth person.
Gino Corsini was born on May 15, 1933 in Bagni di Lucca (Tuscany). In Italy he worked as an apprentice blacksmith along with his father who was employed at a dam in Lucca. But without proper formal qualifications Gino could not land a permanent job.
Gino was baffled by the precariousness of his working life and by the impending poverty, which Italy had been hit in the post-war period. But soon his life was destined to change.
One day, in fact, in the Job Center of Lucca Gino read a job ad: “Wanted immigrants for Australia.”
He was 19 years old when he moved to Australia. His plan was to stay in Australia for approximately two years, send money to his family in Italy and go back to his beloved country. But fate had different plans…
KING VALLEYA Jo u r n e y i n t o t h e Me d i t e r ra n e a n
R e g i o n o f A u s t ra l i a Pa r t 1
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GINO CORS INI“ L A C A N T I N A”
Tuscans are famous for being edgy, jovial and also for the tendency not to compromise. Temperamental is another word associated with
inhabitants from this famous part of Italy. Against this background and with a certain amount of trepidation I set out for my encounter with Gino. I could not have asked for a better day – in fact it was perfect. It was a glorious afternoon in King Valley when I finally caught up with him and, I immediately realized that I was facing a genuine and a down-to-earth person.
Gino Corsini was born on May 15, 1933 in Bagni di Lucca (Tuscany). In Italy he worked as an apprentice black-smith along with his father who was employed at a dam in Lucca. But without proper formal qualifications Gino could not land a permanent job.
Gino was baffled by the precariousness of his working life and by the impending poverty, which Italy had been hit in the post-war period. But soon his life was destined to change.
One day, in fact, in the Job Center of Lucca Gino read a job ad: “Wanted immigrants for Australia.”
He was 19 years old when he moved to Australia. His plan was to stay in Australia for approximately two years, send money to his family in Italy and go back to his beloved country. But fate had different plans.
Gino left Italy under the protection of the Italian Government, and included bilateral agreements between Italy and Australia. Accordingly as soon as Gino arrived he was taken to a transit camp in New South Wales. After
three months at the camp he went to Brisbane where he worked as a gardener. From there he moved to northern Australia, Babinda, to collect sugar cane and then on to Mareeba to pick tobacco.
In 1958 he got married to Carmel Musumeci, with whom he had four children: Janene, 51, Peter, 48, Franco, 44, and Linda, 39.
In 1969 he moved permanently to King Valley, Victoria, to produce tobacco. But in 1980, Gino diversified when he began to plant the first vine.
The Eighties, in fact, ushered in tough times for the small producers of tobacco and they struggled to keep the pace with the large multinationals. Some of the tobacco producers went out of business. Necessity forced others to convert their plantations into wineries, thanks to a large winery in Milawa called “Brown Brothers” that were looking for grape growers who would enter into a contract with them. Most wineries in the King Valley had contracts with “Brown Brothers” for their fruit, so did Gino.
View of the Vineyard
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What makes King Valley a suitable region to grow Italian varieties? “The region has a particular microclimate that can be lik-ened to the north east regions of Italy. Cool nights allow the grapes to acquire the taste, while the warm summers enrich the fruit with sugar. King Valley is rich in water resources; ensuring summer watersheds are always full.”
Gino, you started producing preservative-free wines in 1996, an era in which the organic industry was not even in its early stages. Why have you decided to produce a wine that is distinguished from others in the absence of sulfites and chemicals?“Because it is the wine my father used to make. I remem-ber helping my father at the age of three stomping the grapes with my feet. In Australia, I began to produce wine for my family and myself and when I decided to commer-cialize it, I just kept making the same wine”.
Please talk about your wine.“More than the absence of chemicals my wine differs from others in the area because of the absence of the filtration process.
“The absence of the filtration process allows to retain the flavor of the fruit, and the result is a product as more natural and less manufactured as possible. All our wines, therefore, are fruit driven. It’s a “vino casereccio”, a wine
that can be enjoyed everyday at every meal.”
“A peculiarity that makes the wines of the valley rather unique is the geographical position of the vineyards. Even though we are in such a limited space, every terrain favors one or more specific varieties. This makes each wine and each vineyard unmistakable and unique.”
“Making a chemically-free wine is no simple matter. Firstly, during the manufacturing process, a high level of hygiene has to be maintained. Secondly, it is absolutely vital to prevent the ingress of oxygen into the barrels. Thirdly, the fruit must be flawless. For this reason we hand pick. We are thus able to eliminate the spoiled or poor quality grapes or those damaged by birds. This enables us to start the process without bacteria and it is a lot easier to keep the production clean.”
In Italy children from the age of four or five start to taste wine, enjoying the culture of togetherness that the wine brings with it. Did you raise your children keeping faith with this tradition?“Absolutely. To me having the ‘fiasco’ (flagon) on the table is just the natural part of life. Wine for my children was never prohibited. A little sip or watered down was always available for the rest of the family. That’s why they can now enjoy it with respect and moderation.”
www.lacantinakingvalley.com.au
In the early 1990s when Gino and Carmel finally decided to put a label on their wine they never imagined such success and satisfaction. In fact, a few years later, in 1997, they established “La Cantina King Valley” which produces:
White grape varieties: Pinot Grigio, Chardonnay, Riesling
Red grape varieties: Dolcetto, Sangiovese, Barbera, Tempranillo, Nebbiolo, Dry Red, Merlot, Saperavi, Cabernet Sauvignon, Shiraz, Nonno’s Fortified
Gino with his children Linda and Peter
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&Q A With Gino Corsini
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Savouring Sicily
Without seeing Sicily, you have no concept of Italy, since it is in Sicily that you find the key to all.
• Goethe 1787
Enza Centorame takes great pride in her highly personalised tours of Sicily and beyond offering a very special experience for discerning people. She has access to exclusive vineyards and local homes who welcome you into the lifestyle of this ancient and amazing Island. Enza has such passion for her homeland and the food and traditions that all who travel with her take home a lifetime of memories.
For further information, contact Enza: Tel: 0419 116974 Email: [email protected] Web: www.savouringsicily.com
All who have “Savoured Sicily” with Enza will remember the genuine welcome into the homes of her family and friends. And I mustn’t forget the rich detail of culture and age in the nooks and crannies of streets and lanes, so often reflected in my photos. Thank you Enza. – The Barnett Family
A memorable part of the trip was spending time on the island of Lipari, a beautiful spot. Breakfast on the terrace overlooking the bay with a smoking volcano in the distance, an ideal location to rest and enjoy the view.
– Elizabeth and David Alexander
32 View RoadEpping, VIC, Australia 3076
www.aranciniart.com.au Phone +61 3 9408 7205
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MILAN EXPO 2015Feeding the Planet, Energy for life!
As widely known, the next World Exposition will be hosted by the city of Milan in 2015. Being awarded the honor of organizing a World
Exposition gave our country the responsibility of offering a new memorable experience to visitors coming from all over the world: World Expositions are much more than a world fair or summit. They are large scale global events, similar to the Olympics, which stimulate long term invest-ments in a country’s infrastructure and services and offer opportunities for business expansion up to and following the event itself.
Italy is not new to welcoming people from close and far away countries: even the most experienced travelers wish to marvel at the splendors of our magnificent landscapes and the awesome sight of our artistic masterpieces. That is why every year almost fifty millions of tourists (twice the population of Australia) crowd our cities, shores and mountains.
Bertrand Russel, the famous British philosopher from the XIX Century, once said that “Italy, and the spring and first love all together should suffice to make the gloomiest person happy”. Everybody is familiar with the images of the Amalfi coast, the Coliseum, Venetian gondolas; adding a new tile to such a mosaic of perfec-tion was the uneasy task facing the organizers of Milan Expo 2015. They choose to rely on a team of architects lead by Stefano Boeri, whose inspiring creations already adorn various international capitals and whose studies on how to balance urban development and ecological
sustainability brought breaking-ground ideas and con-cepts to the general public. The result will be astonishing and surely worth a visit: a truly modern setting, revisit-ing the concept of building cities on two perpendicular roads, which dates back to the times of the Roman Emperors.
Everything will revolve around the theme that Italy has chosen for Milan Expo 2015: “Feeding the planet, energy for life”. When people think about Italy, they would often associate our country to its culinary traditions. Of course, eating a well cooked and healthy meal is part of every Italian’s regular day, but the essence of food culture goes far beyond dietary habits, and the Exposition will explore it. As a starting point, Milan Expo 2015 will aim at under-lining how much human settlements can be shaped to better suit the need of food supply. Therefore, the two axis that will make up the structure of the master-plan grid will symbolize an ideal itinerary: the first one will lead from the centre towards the periphery, metaphorically joining the place where food is consumed (the city) with that where it is produced (the countryside). The second axis represents the conjunction with suburban areas. At the crossroads of these two lines, the Italian Pavilion, named “Palazzo Italia” will be welcoming foreign guests and guide them towards exploring Italian food cul-ture and traditions. Once Milan Expo 2015 will be over, Palazzo Italia will be transformed into a space for techno-logical research, training and education. Further, the site will host a theatre on water, the element that accompa-nies food in the ideal journey around the basics of life.
By Marco Maria Cerbo Consul General of italy
&RootsRoutes
Further, food culture is just part of a nation’s traditions and telling stories about its food means searching the roots of a society. Many stories of this kind will be told during the days of Milan Expo 2015: stories from the past and stories from the present; stories from the rich world and stories from the developing and emerging coun-tries; stories made of flavors and tastes, stories made of images and suggestions, and stories made of sensations and feelings. Most of all, there will be stories made of people, the people of an increasingly interconnected world who are still able to preserve their identities and bring them along wherever they go. Foreign guests will learn about how the combined work of nations helped millions of people to escape hunger, thanks to the coordination of international bodies like the Food and Agriculture Organization (F.A.O.), whose seat was estab-lished in Rome in 1951.
A lot of economic activities are generated by demand and supply of food. Since the beginning of human history, the engine behind economic, scientific and technological development was the quest for resources, and the most important resources of all are those who can feed us and our peers.
Throughout the centuries, the survival of mankind was built on the security of having enough food to live on, and an assurance that the food is healthy and the water
drinkable. Since then, a lot has happened, and nowadays the economics of food are a complex and variegated network that needs the knowledge coming from diverse disciplines to be understood. Just think about how important is to us promoting innovation in research, technology, and business practices along the entire food supply chain to improve the nutritional value, conserva-tion, and distribution of foods, or preserving biodiversity and protecting the environment. The key role played by nutrition issues in our daily life has originated an entire world of businesses, ranging from food preparation, conservation and distribution and their satellite activities, such as bio-engineering, genetics research and quality control - did I mention that Italy is home to the European Food Safety Authority, the European Union (EU) authority providing independent scientific advice and clear com-munication on existing and emerging risks regarding food and feed safety?
With almost 150 official participants confirmed so far, Milan Expo 2015 guests will enjoy an incredibly mul-ti-faceted experience. Thousands of people in Italy are working to make the event an historical milestone, as planned by our government: I am honored to support their efforts and invite the readers of “Segmento” to visit Milan Expo 2015. I am very confident that you will have the opportunity to learn a lot, create many useful busi-ness contacts and, last but not least, have a great time in my country.
By Marco Maria Cerbo Consul General of italy
The information and views set out in this article are those of the
author and do not necessarily reflect the official opinion of the
Italian Government.
Milan Expo 2015 will aim at underlining how much human settlements can be shaped to better suit the need of food supply.
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“
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Lake Arena
Collectors and lovers of vintage products are always on the lookout for objects that range from the old-fashioned to the ‘ unobtainable’. Sometimes, because that elusive object is personal, the product has only nostalgic value.
This where a former international company called Lesa can help you in your endeavours. It dominated the music scene and was a major supplier in the field of compo-nents and technical equipment for disks and magnetic tape.
Lesa was established in 1929, under the guidance of Edgardo Magnaghi. It first produced fractional electric machinery, and for 25 years had a major share of the market for phonographic equipment, used mostly in homes.
In 1940 the company produced the first record player Lesa mod. VE1 and eight years later followed up with the cambiadischi (automatic turntable) mod. CADIS. Both accommodated single speed 78rpm records.
In 1950 it produced the record player PS1, with three speed options: 33, 45 and 78rpm. This was made possible by manually replacing a pulley on the motor shaft. But the most common record players were undoubtedly the MT3 with a speed change controlled by the motor shaft. The Fifties were a very successful period for Lesa, three more factories were built and approximately 1800 people were employed.
Lesa’s fame began to spread with the introduction of so-called mangiadischi (portable record player, battery powered), for 45rpm records.
The economic boom of the Sixties gave Lesa a further boost with the introduction of the fonovaligie Lesa (porta-ble turntable in a suitcase - Sagittarius model; see photo) favoured for banging out the rhythms of the Italian-style rock’n’roll. It was also used to play classical music, and later, stereo music.
In 1971, LESA, because of major international competi-tion, especially from Asia, faced a terrible crisis with sales. By 1984, CDs were all the rage and Lesa went out of business.
In these modern times we experience music on many digital devices. Personally, I feel the sound emanating from the Lesa ‘players’ was amazing. It added, in my opinion, another dimension to your sound experience. I am convinced it must have been the same for many other music lovers...
Laura Vinci
PASSIONE VINTAGEBy Luxita
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The adventurous and pioneering spirit has always been part of the Italian psyche. They seem to thrive on adversity, which also made them good travellers
and migrants. The Italian migration flow at the beginning the 19th century has historic significance. But times have changed dramatically. Migrants have so much more to deal with now because the wealthy and developed coun-tries have implemented extremely strict and complicated immigration laws.
In order to smooth the troubled waters and simplify the problems facing migrants of various nationalities, Amalsa (Australian Migration & Legal Status Advice) was created six years ago.
Enrico Massei, an immigrant himself, is the migration consultant and co-founder of Amalsa.
Being involved in customer service throughout his work-ing life, Enrico sought to integrate those skills with his administration and business experience. He felt he was now capable to handle the affairs of the multicultural and ethnic groups more competently.
Working with Enrico, is Elizabeth Wisser, who has a Bachelor of Laws degree, she concentrates on migration law.
Together, thanks to their experience and knowledge, they are able to have an insight into the problems faced by migrants from Italy.
Amalsa also employs professionally trained migration agents for Asia, Europe and the rest of the world.
“Whether it is a family, a business or someone in the professional category”, says Elizabeth, “our migration agents have the necessary skills and a proven track record dealing with migration applications at every stage.”
Enrico and Elizabeth’s acumen allow them to individually assess each client’s situation, as they both understand, “no two visa applications are similar.”
“With this in mind”, Enrico says, “it is very important that clients are well informed directly over the phone, through social media or when they attend the initial consultation.”
Elizabeth adds: “The Australian visa system is a very complex and complicated sector to navigate without the assistance of professionals who understand legislative requirements.”
Enrico and Elizabeth are well aware what a major problem
is created when clients are misinformed.
“Over the past six years, since Amalsa has been oper-ating”, states Enrico, ”we have noticed that information necessary to make informed decisions is often hin-dered by a language barrier, especially in the Italian community.”
Amalsa prides itself of being able to offer its services in Italian when the need arises.
Amalsa's vision, in short, consists of conveying the correct information to whoever requires visa assistance, as the migration process can be a complex task.
“Our experience”, specifies Elizabeth “shows that most of the privately lodged applications are refused every year as a result of lack of knowledge and expertise.”
Over the next few months Amalsa, through the assis-tance of Segmento, will be publishing articles tackling the most frequently asked questions regarding visas with the endorsement and advocated by Elizabeth Wisser (M.A.R.N. 0959122).
What do you hope to achieve with this column?“We aim to answer queries through our articles with the hope of making the navigation of migration legislation accessible to all. Above all, we hope to ensure that the majority of Italian speakers are able to fully understand their rights and perhaps then make informed decisions based on their visa requirements.”
Forthcoming contents...
www.amalsa.com.au
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Makes the LawWork for You
AMALSA
Elizabeth Wisser and Enrico Massei
Many of us cherish the dream of mounting the Olympic podium to receive our medal of honor – whether it be gold, silver or bronze.
Unfortunately, we have not all been endowed with the prowess to run like the wind, jump over mountains, swim like a fish or set a new cycling record.
But all is not lost. That quest for glory and personal satisfaction can be achieved because there are other disciplines that you could excel at.
Just ask Luca Scribani Rossi. He is a former champion of clay pigeon shooting and the current managing director of Beretta Australia in Dandenong South, Melbourne. He is also quick to point out that many people see the gun as an object of design and a collectible. It is a form of art that involves rare skills and passion, he says.
And with an utter sense of pride, Luca remarks that firearms are linked to sport - to the noble and uplifting discipline of shooting that can provide immense satisfac-tion to personal growth. At the highest level, shooting can make that Olympic dream a reality.
Luca was born in Rome on December 29, 1960. He is mar-ried to Laura and they have three children, Lorenzo, 27, Clemente, 23 and Niccolo’, 21, all born in Rome.
Luca moved to Australia with his family in 1996.
He obtained the distinguished talent visa, which is assigned to people who have distinguished themselves in the field of culture, sports, journalism or entertain-ment. Luca, indeed, has been a champion of clay pigeon
target shooting since 1977, when at the age of 16, he was selected as a member of the Italian national team.
His list of victories and records is impressive:
European junior champion; 10 Italian national titles, including 5 in the top category;
In 1980 he was a reserve at the Moscow Olympics;
He won 5 World Cups, 1 World Cup Final and two World Titles; He has set a world record; European champion;
Bronze medal at the 1984 Olympic Games in Los Angeles.
During his sports career he was a sponsored shooter for Beretta. After retiring in 1992, he gained prestigious posi-tions with the Italian Shooting Federation and the Italian Olympic Committee.
So it came as no surprise that as soon as Luca landed on Australian soil he was hired as the Olympic coach of the Australian shooting team for Sydney 2000.
In 1999 Luca founded the Beretta Australia and now is the CEO and managing director of the company. Beretta is an historical Italian company of firearms manufacturers. It was established in 1526 in Brescia. Beretta, in fact, is the oldest active firearms manufacturer in the world.
But what made Beretta famous worldwide is the man-ufacture of the gun 92. This pistol was adopted by the American army in 1975 and was a great sales success.
GUNS
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Can Trigger your Quest for Olympic Gold
&Q A
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What is the feature of Beretta that distinguishes it from its competitors?“The philosophy of Beretta is ‘tradition of excellence since 1526’. Attention to the quality, attention to market demand; the use of quality materials and precision (the steel used by Beretta’s metal components is composed with a secret formula). There is also the durability factor. In short, a Beretta product today is a prestigious item.”
Which of the following features make Beretta a recognizable Italian product:• Design
• Precision
• Durability
• Functionality
“On one hand I cannot deny the design is an element that plays a crucial role and highlights the ability of Italians to create beautiful things. On the other hand Beretta comes from a tradition of five centuries and is continuously committed to researching, developing and improving its products, invest in state of the art machin-ery, employing the right human resources and involving the right people.”
Can a firearm be considered a design object?“Absolutely yes!”
Why?“Many of Beretta weapons have been designed by prestigious Italian designers. Giorgietto Giugiaro, to name one. But not only Italians are involved in designing Beretta items.
“The Australian industrial designer Marc Newson, for instance, has designed our latest side-by-side shotgun that is an object of great design.
“But not only is the design a features of our items, a product line of Beretta, in fact, manufactures genuine works of art. Engravings totally made by hand together with the utilization of high grade walnut wood make these objects something to admire and appreciate for their intrinsic value of art and their beauty.”
What would you say to those who are against the use of firearms?“I consider myself fortunate to have been put in touch with firearms at the age of 11. I can certainly guarantee that my maturity as a person comes from practicing for the discipline of clay pigeon shooting.
“Thanks to this sport I was aware, at an early age, of the dangers of a firearm and I knew how to use it responsi-bly. I grew up respecting the guns with which the sport is associated. I felt privileged because I was able to focus on shooting. Something that, paradoxically, has kept me out of troubles all my life.”
&Q A With Luca Scribani Rossi
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THE DELICATE EYE OF FASHION
Through perceptions and our imagination we are able to envision various scenarios. And in our mind’s eye we are also capable of giving vent to
our artistic temperament. However, bringing that vision to art form in a practical manner is very difficult, even if we are provided with the proper tools or equipment.
Most times that perfect presentation can only be com-pleted by the so-called ‘gifted’ ones. Those people are able to use photography, still life or movies, as an outlet for their imagination in a visible and tangible form.
Paco Matteo Li Calzi is one such person. He is a renowned fashion photographer. But his first steps on this career path were certainly not planned.
“Years ago my mother bought a very expensive com-puter”, explains Paco. “When she brought the unit home, she was scolded by my brother for having made such a costly purchase. Grudgingly, my mother returned the computer to the store and she was given a voucher with the same value as the computer. She used the voucher to buy, among other things, a modest compact camera, which immediately became my property.
“I took this inexpensive camera with me during my first trip to Chile. I later entered those photos in a school competition in Rome.”
With pride Paco, exclaims: “I won a bursary. Thanks to fate and to that cheap camera, I embarked on a career as a photographer.”
Paco 26, who was born in Catania, firmly believes that fate played a major role in setting him on his career path. The bursary allowed Paco to study at the “Istituto Europeo di Design” in Rome. In 2012 he obtained a Diploma in Visual Communications and Photography.
And while he emphasizes that he unwittingly entered the world of photography, his mindset now is of a true professional.
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“I feel drawn to photography in both my professional and my private life,” Paco says. I consider photography as an art form comprising many facets. These he quantifies as:
• I deliver a good product to the customer, which guaran-tees me payment;
• At the same time the creativeness of photography is a safety valve which often helps me to overcome difficult times;
• Sometimes, alas, it can also be an obsession! No matter the circumstances -watching a movie, conversing with a person or entering a new environment-. I see everything through the lens of the camera. I pre-visualize, as sug-gested by the great Ansel Adams.”
On the specific topic of fashion photography Paco explains: “I was captured by the beauty of Latin America. I initially approached photography with a photojournalis-tic overture. For a while I captured the reality around me. It was only after a more in-depth exploration of photogra-phy that I was able to follow a different thought process. I began to ‘stage an image’.
“Therefore my approach to fashion is that it allows me to be creative with an eye on profitability as well. Fashion photography also empowers me to create something new and transforms a simple subject and makes it sleek and beautiful. I find this very exhilarating and exciting. Also, fashion photography is sought after by the media. The public are then able to identify with my work, which is yet another avenue to popularity. To me fashion pho-tography it has everything.”
Paco explains the influence other photographers on his work: “I breathed art since childhood and was influenced by painting forms such as hyperrealism, when a photo is manically copied and reproduced, and Pop-Art. But the
photographer I admire the most is Gregory Crewdson. Even though he is not a fashion photographer, his work on film is extremely attentive to detail and accuracy.”
And how do Australians rate his work? Pace replies: “Australians are very receptive and curious about any interpretation of their world when it comes from a differ-ent culture and is seen with new eyes.
“I think Italy with thousands of years with brilliant artists, left us the best legacy in our work- delicacy. Impart that feeling of gentleness and delicacy in our thinking and when expressing yourself. I find my images are more delicate and not sexually explicit. This image, I believe, distinguishes me from other photographers.”
When asked to gaze into the future and predict a new trend, Paco remarks: “I am working on a project about grandmothers who moved from Italy to Australia many years ago. It is called ‘Nonnas’. The project involves videos, photos and interviews, but will not be limited to immigration issues. Grandmothers, in fact, have meant so much to me all my life. It is, finally, a tribute to my Nonna, whom I miss very much.”
On November 9, 2011, Pace founded with some col-leagues the Chicken Mc Frame Production. Soon after they won a national video contest for Maggie Jeans and also did other campaigns and videos.
In 2013 Paco won a second place in the International Golden Camera Photo Contest in Ukraine with his personal work “Parasomnia” for the category Professional-Fine Art.
www.pacomatteolicalzi.com
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After a quick glance at the menu the man has made up his mind and with a confident look of aware-ness motioned to the woman who accompanied
him.
Meanwhile, the impatient waiter, poised to take their orders, snorts under his breath. The man reassures his partner: “Do not worry, my dear, I’ll take care of it”, and, after closing the menu, with a stentorian voice barks out his choices: “We would like scampi on cognac, raw vege-tables and two huge fish on the grill.”
The waiter, with dead eyes stared at him, gave him back the menu and says sarcastically: “I am afraid that you are out of time, sir. You should read the menu again, THERE IS NO MORE SEAFOOD!!"
Simply choosing what to eat goes much further than savouring those scrumptious delicacies.
In reality, choosing which food to consume carries responsibility and awareness. For this reason, every decision often turns into an ethical choice. Awareness of what we eat, especially when it comes to meat or fish – therefore living beings - affect the consumption and the exploitation of primary resources that are the common good of all beings, irrespective of geographical or eco-nomic divisions invented by man.
Awareness, moreover, leads to responsibility because as consumers it is our duty to buy products that are healthy and good, but, most importantly, sustainable. That choice should also comply with the rules of ecological sustain-ability and environmental impact from the capture (or livestock) to the final transformation.
Currently seven billion people inhabiting our planet occupy 30% of its surface, and all depend largely on the remaining 70% made up of seas and oceans. The oceans are the most important source of food in the world. The fish is the main source of protein for 1.2 billion people. Without marine resources it would be extremely difficult to survive on earth. At least as we conceive it.
This dependence of man on marine products, coupled with the enormous damage due to water pollution and its consequential impoverishment, created the basis for an over-exploitation of fish stocks. This is likely to put at risk the entire food chain.
Fishermen’s nets show a dramatic diminishing of stock. It is vital fish stocks are monitored and protected; space limits are adhered to, as these factors are crucial to avoid the phenomenon of overfishing.
Around the middle of April in Italy we celebrate the “Fish Dependence Day”, an ironic celebration of the end of the Italian fish stock. This means that after this ‘celebration’ we can only eat imported fish. This affects the European fish stock, which will run out on the first of July.
2050: In any restaurant in the world
“”
Sorry Sir,No More Seafood
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And the trend leaves little room for optimism: compared to last year, the national availability of fish is exhausted a week earlier than 2013.
The national stockpile is exhausted sooner every year, forcing the consumers to depend on imported fish for their own needs.
In Italy the degree of self-sufficiency has fallen from 32.8% to 30.2% over the past two years. We have only 104 days of ichthyic autonomy per year. In short our country is increasingly dependent on fish from non-European waters.
This is a real paradox for Italy. Surrounded by 8,000km of coastline it once enjoyed a healthy sea teeming with fish. But this trend is not restricted to Italy. It is true, in fact, for almost all the Mediterranean countries and it’s expanding rapidly across the world.
The world's population grows, the consumption of fish per capita increases (+3.6% per year) and the vessels become more powerful. They fish at a rate faster than the rate of reproduction of fish stocks.
There is a real risk that could see the collapse of all commercially fish species in less than 50 years. And all because of overfishing that destroys the natural balance of the sea and its own life.
The mammoth modern fishing vessels, real floating indus-tries, throw into the sea about 1.4 billion hooks annually -1.4 billion hooks with a fish attached as bait. Then there are the powerful vessels with 23,000 sq m bottom trawls, as large as four football fields. They "swallow", without distinction, about 500 tons of fish at a time.
These endless hooks and huge nets capture whatever is in their range and the damage becomes paradoxical: 70% of what is caught is precisely by catch, accidental,
which means that is fish not suitable to be marketed. This unprofitable dead fish is thrown back into the sea, hence for 1kg of marketable fish being caught, 9kg of diverse marine life is destroyed: turtles, dolphins, whales and marine mammals in general. Such discards represent a huge waste of resources that directly affects the future productivity of the seas and the balance of species that inhabit it.
An elderly fisherman adjusts his net.
Catania, market fish!
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To relieve the pressure on fish stocks the authorities intensify the activity of farms. 47% of the fish, in fact, intended for mass distribution comes from this thriving practice. But aquaculture is part of the problem, not the solution.
Many of the farmed species are carnivorous, which means that they eat other smaller fish: it is necessary 5kg of wild caught fish to produce 1kg of farmed salmon. The aqua-culture turns low-value fish in a more profitable resource, therefore does not contribute to create more fish but merely obey blindly to the market laws.
The humane being is victim of dependencies and systems against nature created by him. He consumes everything until he finds something to eat. Just like parasitic beings.
It is clear that by making choices more in line with the needs of the planet and not obeying the logic of market (and fashions) the problem of fish stocks could be solved in a few years. Limiting waste, in fact, would feed the entire Chinese population.
Awareness, ethical consumption and sustainable, atten-tion to the origins of what we eat, to the capture mode
and breeding, can, somehow, slow the decline. But only revolutionary and transnational choices can really do something concrete. ACT before it is too late.
From our correspondent in Italy Omar D’Incecco
P 9421 5411w www.sylkhairboutique.com.auE [email protected]
Shop F36 Victoria Gardens Shopping Centre620 Victoria Street
Richmond 3128
Sardines are usually used as bait.
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Richmond 3128
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MASS IMO SPERONIE N S U R E S B E AU T Y & B L I S S I N Y O U R H O M E !
Born in Milano, Italy, Massimo Speroni unconsciously acquired the grandeur and the diligent character of his hometown.
Milano is the economic capital of Italy, the heart of the financial power and the busy hardworking city of the country. Milano is also renowned for its art, historical buildings, monuments and neoclassical architecture. It is the patron city and house of the masterpieces of Leonardo da’ Vinci and Michelangelo.
This fabulous city has also achieved international rec-ognition for setting the latest fashion trends since the Renaissance.
It is against this magical backdrop that Massimo found his natural creative inspiration.
His first contact with Australia was in 1998 when he decided to embark on a journey of pleasure and dis-covery. Coming from a very industrial city like Milano, he was immediately captivated by the charm of the vast Australian continent. This encouraged Massimo to make a life changing decision to move to Melbourne on his own, which occurred later that year.
It became apparent that it was easier said than done. The beginning of his new life in Melbourne was not without its challenges.
“I did all sorts of jobs to make ends meet” states Massimo, “I was a Jack of all trades, from working as a barman, toilet cleaner, newspaper delivery boy etc. Yet, I had a very clear vision, and I was determined to make a life for myself here in Australia.”
In Italy, Massimo had embarked on a career as a Graphic Designer graduating at the “Centro Professionale R. Bauer” in Milano. Once in Australia he continued his education in the multimedia field completing his Masters in Multimedia in Design at “Swinburne University of Technology” in Melbourne. After completing his studies, he worked in several positions, before landing the post of Creative Director at Cornerstone Digital.
The milestone year for Massimo was 2007 when he was granted permanent residency in Australia followed by his long awaited Citizenship. It was after this that Massimo felt the freedom to pursue his goals and to realize his dreams in the new land that he now calls home.
&Q A
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Massimo has always had a passion for interior design “I remember helping dad put up wallpaper at the age of nine”, says Massimo. So it was a natural progression to further his education with a Diploma of Professional Interior Design at “The Interior Design Academy” in Sydney.
Massimo is now living his dream. He settled down in a beautiful home, married to his long-term partner Peter and he is the creator and director of Massimo Interiors, established in 2010.
“Beautiful homes don’t generally just happen they usually are created… and this is where I come in!” says Massimo.
What does it entail being an Interior Designer?“Most interior designers are trained in art or design schools, and bring a variety of talents and flair to their profession.
“Yet style is something you are born with. An interior designer works closely with clients to transform and/or decorate rooms and other indoor spaces to make them functional and attractive with strong emphasis on safety and effectiveness. The designer usually has the final responsibility for the project, be it large or small, and often must approve of all the changes and make sure that
it meets the client's expectations.”
What is your philosophy?“Life inside of one’s home should feel good in every sense. A well designed home should represent an extraordinary design that is timeless while maintaining a striking interior that is unique, luxurious, functional, live-able and comfortable. It should reflect the personality of its occupants in a unified and well-tailored design.”
What is your approach to your clients?“I am an open book with my clients, and certainly honest and I expect the same in return. Trust also plays a big part when you let a designer into your home setting the grounds for a long-term and personal relationship. I try to gather as much information as I can during the first site visit by asking numerous questions about the client’s vision, preferences and lifestyle in order to satisfy his or her needs.”
Massimo is firmly convinced that his job contains a good dose of psychology. “I deal with different personalities every day”, Massimo says, “I guess the same applies to any other professions, yet I still have to take this into consideration when pitching a concept design or dealing with unexpected challenges… and believe me, there are many!”
The Master bedroom in Balwyn created by Massimo
&Q A With Massimo Speroni
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THE HOUSE IN BALWYN“Initially I was asked to redecorate a master bedroom and walking wardrobe for a young family of four. My client, a mother of two toddlers needed some rest after a long day with the kids, a childfree environment where she could close the door and just chill. This large empty room, cold and uninviting, needed some serious rescuing!
“The husband asked me if I could implement somehow the Zebra photograph into the new design, which meant a lot to his wife. I took on his request and I used the image as a starting point for my inspiration for the entire room.
“I proposed a concept design, which was unexpected and dramatic, it pushed their boundaries and certainly their expectations! I presented a luxurious bedroom, moody and sexy yet confortable for her and her husband. The size of the room allowed me to use a charcoal wallpaper to bring the walls in creating a sense of warmth and cocooning. The functionality of the room was improved by providing two sitting areas where both of my clients could sit down and relax. The four-poster bed creates a statement at the back wall, followed by the blue velvet sofa taking center stage in the room grounded and defined by the custom designed geometric rug. The two grand armchairs create a vignette by the windows completing an otherwise empty corner in the room… my client’s favorite pieces.
“In the evenings the moody atmosphere comes to life created by soft lighting from vintage Italian 1940’s wall sconces in Murano glass, a feeling of tranquil serenity that my clients could not find anywhere else in the house.”
How does your Italian heritage contribute to your design?“When I look back at my designs, I’d like to know that I haven’t lost my connection to my heritage, and some-how, whether it is a subconscious decision or not, there is always an element of Italian influence in my crea-tions. Artistic elements like a modern Italian-designed piece of furniture, a breathtaking Italian painting from the Renaissance or a vintage 1940’s Italian chandelier have a timeless appeal provoking a style of luxury and sophistication.”
Massimo likes to mix the old and the new into an eclectic blend of periods and styles with a definite wow factor. What makes Massimo’s work unique is his undeniable ability to put them together and make them work every single time.
According to you, why is Italian design famous and appreciated around the world? “I mean… Just look at it! Whether it is interior design, architecture, fashion, industrial design, automobile, the designs and craftsmanship of each piece are impeccable.
The common phrase ‘Made in Italy’ has a definite influ-ence on people’s perception and expectations. I realized this years ago when I came to Australia, growing up in Milano we pretty much take things for granted, and you do not realize that there’s a whole other world out there… a fabulous world! It does make me proud being Italian.”
Why should I hire Massimo Interiors to redecorate my house?“Throw away the idea that interior designers are only for the rich and famous. Massimo Interiors can help you to avoid costly mistakes that will not only help you save money but can increase the value of your home with a solid plan of action.
“As a designer I can help to give you the “wow” factor you’ve been looking for and think differently, spatially I can see an overall picture that you may not.
“A well-designed space is not only functional and aes-thetically pleasing it changes your mood and the way you feel when in it.”
Eclectic detail of the bedroom The two armchairs by the windows
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Italian migrants have left their mark in just about every aspect of Australian life, whether it be the sciences, sport and art. Also, very high on that list is Italian cuisine. Take for example, Zanini, nestled in the heart of Elwood Village. It has been offering typical Italian fare since 2002. While the owner and head chef, Maurizio, has created a meeting point for Melbourne’s Italian community, the restaurant has much wider appeal as judged by its patronage. As soon as you cross the threshold of this establishment, you feel the unmistakable atmosphere of Italy.
Maurizio came from Italy bursting with ideas. Acting on those ideas and visions he has combined the local lifestyle with Italian food culture. His dream was to turn a small establishment into a much larger restaurant where people could feel as if they were in Italy enjoying la bella vita. In 2008, Maurizio renovated the restaurant allow-ing for more seating. He also changed the décor to add more of a warm and rustic ambience.
In 2012, Gabriele, an expert pizzaiolo from Milano introduced new pizzas. After a strict selection of the best Italian flours he began to make truly Italian pizza dough, naturally leavened for 30 hours. “This process”, claims Gabriele, “makes the pizza easy to digest, crispy on top but soft inside. Adding prosciutto San Daniele and fresh buffalo mozzarella makes Zanini’s pizza simply deliziosa.”
Gabriele skills, combined with his commitment to the restaurant, convinced Maurizio that this ‘partnership’ was headed for success.
With the popularity of the restaurant at an all time high, Zanini has been able to project itself into the future. The owners are constantly looking for new products and new ingredients that could enhance the quality of the food. Adding the finishing touches to the meals are the availa-bility of the finest Italian wines.
Maurizio and Gabriele after having learned the art of making ice cream in Milano have recently introduced exquisite homemade gelato.
“Our ice cream recipe”, Maurizio says, “follows the Italian tradition and makes this place a small oasis to cool off in the hot summers of Elwood.”
Dining at Zanini has become a must if you want to be surrounded by the tempting flavours of Italy.
Buon Appetito!
MAURIZIO GABRIELE
Keeping Faith To The Tradition!&
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CAFFE’“Is that all it does?”
One of the first memories I recall of my childhood is being surrounded by relatives and friends at Sunday lunch. The chatter echoes throughout the house - children playing and running around and my parents shouting at me: ‘Sbrigati, sbrigati! (Hurry up) get the ‘caffettiera’ off the stove before it spills over’.”
“That distinctive smell and the gurgling sound of the cafeteria being filled with aromatic brew remains with me until this day.”
Agostino Carrideo is now 46 years old and has come a long way since those days and memories. He was born in Melbourne of Italian parents. His father is from Puglia and his mother is from Sicily. Agostino is married to Geena and they have two daughters, Siena, 12, and Giulia, 10.
Agostino has always been conscious of the fact that he has lost none of the Italian DNA, adores his coffee and has always been passionate about design. Therefore, in 2010 he decided to combine these obsessions establish-ing a business named UberCofeeShop.
Agostino researched the Italian market to get an insight into the manufacturing of the top 10 iconic brands of espresso machines and accessories. His portfolio includes renowned brands such as, Victoria Arduino, Nuova Simonelli, Bezzera, La Pavoni, Elektra, Tonino Lamborghini and d’Ancap.
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Bezzera Giulia
One of the things that aroused my curiosity is the name of your business, UberCoffeeShop. How did you arrive at this name?“I was looking for business names that could represent and contain what I think are the three important princi-ples that are in line with my business model.
“Uber” is the German word for ‘superb’. It is a trendy word in the design field and because of its German deri-vation, implies efficiency and durability.
“Coffee” is the result you get from espresso machines.
“Shop” is the final piece, which refers to the selling of the machines and accessories”.
What is the mission of UberCoffeeShop?“Our mission is to represent the finest Italian luxury espresso brands and engage with people who love Italian design, either because of their Italian heritage or simply for their passion and appreciation of the finer things in life.
“We thrive on exquisite design and highly engineered espresso machines that not only produces the finest coffee but look incredible.
“We attract clients who are fussy, wanting the very best, perhaps a design statement for their homes and busi-nesses, not forgetting that the coffee produced must be of the same aromatic quality they would receive at their favorite cafe.
“Generally these consumers get excited about buying
other luxury items such as Cars, Swiss Watches, Bicycles, Fashion, Furniture and Art.
“This is the era of rampant consumerism and we find ourselves living in a throwaway culture. UberCoffeeShop inspires clients to select something that is very rare these days, one that is left to the next generation to love and enjoy”.
Are the coffee machines you are dealing with a luxuri-ous product?“Absolutely! As I said earlier, these items will last a lifetime. For just over $1,000 you can buy a renowned espresso machine featured in the 1973 classic James Bond movie, ‘Live and let die’. This machine is a La Pavoni Europiccola”.
Do you think an object of design can be durable, practical and functional?“Without a doubt. Our products fully express the phrase “made in Italy”, which in the world of fashion, design, decor and cuisine is synonymous with excellence, creativ-ity, passion and innovation.
“The latest “Victoria Arduino”, called Theresia is designed by renowned Architects Doriana and Massimiliano Fuksas. It is handmade in Milan and each metal case is made individually by artisans. At the same time this state of the art machine makes beautiful coffee just as Italians intended”.
Victoria Arduino Venus Family La Pavoni Romantica La Pavoni Stradivari Professional Elektra Micro Casa a Leva
What is the fascinating thing about these machines?“The espresso machine is one element of the ritual of having coffee in the morning that Italians have made popular around the world. Also this ritual has a social component that can unite families and friends. For me it represents a connection to my history.
“Finally, another element that made me fall in love with Italian espresso machines is that we are talking about an industrial object that always will look good”.
Agostino you are not the only sales representative of Italian espresso machines in Australia. What distin-guishes you from your competitors?“I take my clients on a design journey; I assist them to fall in love with something I love and I am passionate and proud of. My clients gain from me my passion and awe for design and function in all things Italian”.
Given the increasing trend of coffee industry that Australia is experiencing, according to you can coffee be the strongest channel of connection between Italy and Australia?“In Australia we aspire to build a strong connection to Italy and its lifestyle. Italians are known for their culture, and Australians appreciate this.”
“Coffee is the glue in all things Italian. It is in our daily life, from family, building friendships, socializing, culture, and in particular design and fashion which we all admire”.
www.ubercoffeeshop.comPh: 1300 30 10 [email protected]
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Fila Half Page Advertisment 9.10.2014.pdf 1 9/10/2014 1:10:07 PM
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Pizza Dough
1kg "00" flour sieved or 1.7kg flour
30 g fine sea salt 50g fine sea salt
1 g fresh yeast 3g yeast
600 ml water 1 litre Water
In a bowl combine water and salt allow to dissolve. Add 10% of the flour and mix. Mix well; add more flour and the yeast. Continue to add the remaining flour and mix well until combined. Turn Dough onto a lightly floured surface, knead until smooth and elastic. This can take up to 10 min. Place the dough into a lightly floured bowl, cover with a damp cloth and set aside. Let the dough rest for half an hour, and then divide into 4-5 round balls. Cover with a damp tea towel and allow the dough balls to rise. This can take up to 24hrs. Once the dough has doubled in size place on a lightly floured bench, stretch the dough by hand.
Calzone Dough
Pizza Dough Salsiccia
Silverbeet Friarielli
Fior Di Latte
Wash the greens in plenty cold water to remove any field dust and soil. Chop the Friarielli into small pieces. In a large pan, heat some olive oil, adding garlic and peperoncino (chilli). Add the washed and chopped Friarielli and stir. Season with salt and pepper. Cover to help it wilt down and cook for about 10-15 minutes or until tender.
Roll out a piece of dough into a 3mm thick disc, ensure the bottom of the dough is floured enough preventing from sticking to the surface. On half of the dough piece place the Friarielli across the dough leaving a 5cm gap around the edge. Place Salsiccia over the Friarielli, spread the Fior Di Latte.
To make the calzone, carefully lift the far edge of the pizza dough and pull it over the top of the ingredients towards you. Basically folding it in half. Crimp the edges so none of the filling can spill out.
Place the calzone onto a baking tray, Pizza stone or granite slab.
Preheat oven to 220C. Cook for 10 - 15 minutes on the bottom of the preheated oven until the dough becomes puffed up and golden on top and the filling is hot. Serve Hot.
ALL CRAZY FOR JOHNNY
Calzone Stuffed with Friariell i & Sausage
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Bianco o Rosso... by winemaker Sergio Carlei
Bele Casel
It’s that time of the year with the Christmas festive season approaching very fast, I thought it would be timely to review a very popular sparkling wine style called Prosecco. Its home is in the Veneto region in the north east of Italy where the cool climate is favourable to the production of this elegant refreshing fun wine. It serves as a cheaper
alternative to more expensive Champagne and its popularity has soared in the last five years both in Australia and around the world.
Prosecco has three distinct styles based on the level of remaining or “residual sugar” in the wine; descriptively confus-ing, they use the term “dry”; there is dry (17-32 g/l of residual sweetness), extra dry (12-17 g/l of residual sweetness) and brut (12 grams or less residual sweetness). Prosecco also varies in its degree of sparkling or “fizz”, either a full sparkling “Spumante” or lightly sparkling “frizzante” wine.
Usually Prosecco is enjoyed as an apéritif and is commonly drunk neat like Champagne or blended with Fruit Nectar (Bellini cocktail) or Aperol (Spritz) and is always served refreshingly cold. What makes Prosecco even more attractive is its relatively lower alcohol content that means you smack down a few more!
Bele Casel is regarded as one of the more premium produces of Prosecco with a very distinctive range (certified DOCG). Farmed organically, their focus is on a premium range of Proseccos from dry to brut in which we will review and is a great producer to look for.
Spumante BrutBele Casel Spumante Brut: Pale clear light straw in colour with a soft fizziness with persistent bubbles, there is lovely intense fresh aromas of golden apple and grapefruit. Elegant and well balanced flavours of those primary fruits are evident on the palate that has a long persistent finish.
Millesimato Dry Spumante Slightly deeper in colour, it has a soft persistent bubble fizz.
The aromas and fresh and fruity with hints of sour apple, banana, and floral notes with some acacia flowers. The flavour is slightly sweeter that also lingers with balanced acidity. Works well with pastry desserts.
Prosecco Spumante Extra DryIn the glass: Straw yellow colour, it has a creamy fizziness
with fine, persistent bubbles.
On the nose: Intense fruity aromas with notes of yellow apple, pear, and exotic fruit, with hints of wisteria and acacia flower. Well balanced and delicate, with
intensely fresh aromatic notes.
On the palate: Elegant with rich fruit and harmonious on the palate. Compliments dry pastry, finger foods, and cakes, especially pandoro and panettone.
Col FondoIn the glass: straw yellow with fine, persistent bubbles. As the name suggests,it also has a cloudy appearance because of the secondary fermentation in the bottle.
On the nose: this wine changes from one moment to the next; from the classic fresh fruit notes and “bread crust”
that you find in Prosecco as soon as fermentation is com-plete, more complex notes emerge the longer the wine is in the glass thanks to the presence of the lees.
On the palate: As on the nose, delicate notes of fruit evolve as elegant hints of yeast emerge.
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For Italian immigrants the source of Italian products, soon or later, becomes an impending necessity. Tasting again some home grown delicacies makes
us feel more close to home and make the stay more pleasant.
In 2010 Patricia, her sister Josie and her brother in law Franco established “Roma Deli”, a traditional Italian family run delicatessen. They were certainly aware of the market need. Less aware, however, that over the years “Roma Deli” would become the outpost of the Italian soul in the South Eastern Suburbs of Melbourne (Dandenong).
Josie is a lady with genuine passion for Italian food and brings her strong food knowledge of the small Italian regions and towns. “Food is a large part of our culture and who we are”, Josie says, “either sharing one of our antipasto platters at a function or making a simple plate of pasta for family or friends, we are bring people closer together. Our Italian dolcini, continue Josie, “are made in house and is another product that sums up Roma Deli. One bite and it will take you to Italy, with it is authentic Sicilian flavours.”
“We all felt”, says Patricia, the youngest Director of Roma Deli, “that the younger generations including ourselves had taken things for granted, the food we ate, the lan-guage we spoke, and the products that our parents made at home. We also learnt that “Italian” 'is a word that encompasses many facets.” Patricia is, in fact, aware that “every region from North to South is proud of its culture, food and dialect. Certain customers are loyal to certain brands because they come from their region of origin.”
In these days of fierce competition it is important to stay competitive. For this reason Franco, the Director of Roma Deli, sources the Italian products and keeps appraised of Italian food trends. “Over the years”, states Franco, “our clients have changed and so have their needs. We learnt to listen to our customer’s requests. Roma Deli, inevitably, has had to adapt.”
Since 2001 Roma Deli laid the foundation to a warm, family environment in which Josie, Patricia, Franco and their staff are able to relate to different customers age and background which has allowed them to evolve their business.
The bright future in which Roma Deli is projected is “the import of our own range and lines from Italy” says Franco. “At the moment we are in the early stages of manufac-turing our own frozen take home meals (Lasagne) and also our traditional Italian biscuits which will be distrib-uted around Melbourne in late 2014.”
The Outpost Of The Italian SoulROMA DELI
www.romadeli.com.au
32 Gladstone Road, Dandenong North
9794 9692
Franco, Patricia and Josie
The sight of palm trees can set the mind racing with visions of exotic locations, especially the North African countries bordering the Mediterranean
Sea. And the date palm particularly is steeped in the cul-ture of these regions. Egyptians associated the plant with fertility and also referred to the date palm as the ‘tree of life’ because of the vital role it played in the economies of those countries.
There is a lot more to the palm than just the fruit it pro-duces – fleshy, juicy, sweet and very nutritious dates.
Take for example the species Genus Phoenix: Thousands of pages would not describe all the uses of this plant. The high quality fibre, is suitable for multiple uses; the stem of the date palm can be used as a beam in construction; leaves can be turned into roofs for huts, baskets, ropes, hats and mats. Then there is the production of palm wine.
For centuries the economic interest of this plant tended to be focused on the cultivation of dates. Some people owed their survival solely to the sale of dates. We find this delicious delicacy served during Christian festivities, dressed, for instance, with the rare honey palm, extracted from the phoenix canariensis (palm tree native to the Canary Islands). Another by-product is derived by pro-cessing of the kernel inside the fruit and thus obtaining special flour – ideal for bread. Another aspect is the orna-mental value that palms have, especially those belonging to the genus phoenix.
Palms in a very urbanized environment immediately bring to mind visions of an exotic paradise, associated with postcard scenery, especially at holiday destinations.
On the palms… cycling!This simple and ingenious tool owes its name to the wheels of a bicycle. It is used to climb the tree when all other methods are unable to perform the task. The operator is able to safely reach the top of the palm tree, known as the capital. He is then able to carry out opera-tions required for the maintenance of the tree and also complies with urban environment. This can involve the removal of dried leaves and fruits and to be able to moni-tor the health of the plant.
Just imagine the exciting panoramic view of the urban landscape while seated atop a large palm tree, especially when the city is Roma!
From our correspondent in Italy
Daniele Brugiotti- Arboriculturist, Growerwww.vasopoliconico.it
Yo u Wi l l A l w a y s R e m e m b e r !
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A Date
Daniele climbing the palm with the special tool called "bicycle"
