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About La Vendemmia
In Italian tradition, harvest time is when Farmers gather together to celebrate the earth's bounty, catch up with their neighbors, and offer their produce. It is a time of merriment, celebrating the end of the intense work involved in planting, growing, and harvesting. Wine -- being such an integral part of any gathering of friends -- has its own celebratory harvest tradition. Fresh off the vine grapes are poured into huge vats, and crushed in the first stage of this centuries old art form.
Since 1997, La Vendemmia has been Ottawa 's Celebration of Italian Wine & Food held in the heart of Little Italy, Preston Street. La Vendemmia is a series of Italian wine and food seminars, dinners, cooking demos, wine tastings and a charity grape stomp.
Mark your calendars September 17-23, 2007 for the 11th year of La Vendemmia, highlights include:
Register early for a chance to wine fabulous prizes!
Press Releases
- Immerse Yourself in Italian Drink, Food, and Ambiance at this year’s La Vendemmia - Ottawa’s Italian Wine & Food Celebration, September 17-23, 2007
09/12/2007
- Early Bird Discount Pricing and Online Contests Kick Off La Vendemmia, Ottawa’s Italian Wine & Food Celebration, September 17-23, 2007
08/27/2007
- Taste, Feast, Stomp Like True Italians at La Vendemmia, Ottawa’s Italian Wine & Food Celebration, September 17-23, 2007
08/27/2007
Guest Personalities:
Born in Calabria Italy, where in 1983 he began his apprenticeship in culinary arts at Vibo Valentia hotel and restaurant school. He continued his education in Montréal at the Institute of Tourism and Hotellerie of Québec in professional cooking and fine French cuisine for hotels and restaurants. For 15 years he worked in some of the finest restaurants in northern Italy, France and in Montréal.
Chef and restaurateur for 5 years in Montréal, Pasquale Vari is presently a professor at the Institut of Tourisme and Hotellerie of, where he teaches regional Italian cuisine since 1995. Know in Québec has an ambassador of Italian cuisine, chef Vari devotes his life to teaching and transmitting his culinary knowledge and cultural cooking habits. Pasquale Vari remains very active in the restaurant business has a consultant and food expert.
Today’s cooking is influenced by new trends, styles and fusions of international cuisines. A new generation of food lovers rarely gets to experience simple healthy recipes, composed of few minimally handled quality ingredients. The transparency and purity of flavours in old time original recipes are a discovery for today’s over-stimulated palate!
Angelo and Leonardo armed with a lifetime experience in the making and enjoying Italian Authentic Regional Cooking, continuously travel, research and resurrect recipes and methods of this wholesome and exciting way of eating.
The Italian meal is a symbol of togetherness and celebration of life, music, poetry and love… con un sacco di baldoria (with plenty of joyful interaction). The hospitality and cooking of old relatives in a little Italian town is akin to Angelo and Leonardo’s events.
Their cooking show/presentations can be tailored to suit events at any level of expertise, for varied small groups of people. The hands on classes are always conducted with the total involvement of the participants. The enjoyment of an authentic, “whole” experience is always delivered due to their original personality! Count on some joyful singing.
Their lifetime passion for cooking and singing is now evolving and expanding due to request of individuals and corporations. They are featured in the LCBO Educational Programs and Slow Food events.
Antonio Mauriello moved to Ottawa, Canada in 1997 from Rome, Italy where he grew up and where he developed his strong passion for Italian cuisine and for its inseparable companion: wine. He is a graduate of the Associazione Italiana Sommelier in Rome. Now living in Canada’s National Capital since 1997, Antonio is the founder and owner of DiVino Wine Studio, and a gregarious and enthusiastic wine and food authority.
He is a director with the National Capital Sommelier Guild, and a sommelier consultant to the Italian Trade Commission and the Italian Embassy. He is an instructor with several wine and culinary associations and schools in Canada and Italy, such as the Algonquin College Sommelier Program in Ottawa and La mia Pasta in Tuscany, Italy. Antonio also serves as a restaurant consultant, wine columnist, and broadcaster, while travelling extensively, researching grape varietals, wine producers and regional cuisine.
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