Twin Trajectories

by Sara Germanotta

Stefano Tutino worked as a custodian at McGill Uni- versity for nearly 30 years. Like many Italian immi- grants to Canada, Tutino, who immigrated to Canada  in 1951 from Sicily, often held down two jobs at a time to make ends meet. Once his day job was done, he spent his nights working as a janitor in McGill’s McIntyre Medical Sciences Building. During his shifts, Tutino would observe the medical students studying late at night in the Osler Library. 

He would also peek curiously into the laboratories with all the mice that were used for scientific research. “He always loved telling us stories about his job at McGill,” says Tutino’s granddaughter Avina De Simone. “He would always tell us about the secret passages in the McIntyre building and the hidden underground tunnels the janitors used.” 

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Procida Gets Ready for its Close-up

Italy’s Cultural Capital finally takes the spotlight this spring

by Silvana Longo

Drum roll, please.
The official inaugural celebration of Procida’s Italian Cultural Capital status will take place in April after a postponement from its original January 22nd grand open- ing date, due to ensuing COVID variants that have halted the joy factor ever since Parma held the title in 2020.

The C-word aside, it’s finally time to get on with the show and celebrate this first-time Cultural Capital win for the small and seductive island, which sits off the gulf of Naples. The festivities include an all-day event inspired by the myths of the sea, featuring non-stop performances by local and international artists, from the mainland to the island. 

Even with the delayed festivities, Procida 2022 director, Agostino Riitano,
assures that all 44 projects slated for the year will be carried out with just
a few rescheduled appointments. “We will have a long, uninterrupted sequence of workshops, exhibitions, instal- lations, performances. The island will become a laboratory of social happiness,” he says. In fact, numerous events embracing culture, art and music will welcome visitors throughout the year where Procida will serve as a place of exploration, experimentation and knowledge. 

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Pompeii Rises from its Ashes

Exhibition at the Musée de la civilisation de Québec

by Carole Gagliardi

AD 79, the wealthy Roman city of Pompeii was abruptly buried under the rock and ash ejected by Ve- suvius. Crystallized for eternity, the tragic demise of its inhabitants has consistently fascinated us for centuries.

The Pompeii: Immortal City exhibition draws on the latest archaeological and scientific knowledge in showcasing over 110 artifacts. These objects, which make up a spectacular and immersive installation, allow visitors to soak up the spirit of the city’s daily life right up to the volcanic eruption, as the ground beneath them begins trembling under the collapsing city. It is a unique museum experience that delivers visceral emotions and discoveries. 

The eruption of Vesuvius captured everyone’s imagination. The catastrophe claimed 3,500 souls in a city of more than 10,000 inhabitants. How did these people live and what were their habits? The Pompeii: Immortal City exhibit takes us on a journey through this era and transports us into the trembling heart of this devastating earthquake, while highlighting the impressive creativity of Pompeiians. 

Huge photos of Pompeii and its citizens, numerous artifacts and a video presentation allow visitors using the audio guide to immerse themselves in the daily life of Pompeiians before and during the disaster. 

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Deep Fried Mozzarella Sandwich


by Gabriel Riel-Salvatore

This pimped out Italian version of the grilled cheese sandwich is a classic dish from Naples.

As with anything deep-fried, this baby will have everyone’s taste buds going crazy. Usually made with stale bread, you can also use simple toast or fresh crusty bread. While some prefer to remove the crust, keeping it will give you extra crunchiness. With a fried golden-crust and melting mozzarella centre, this heav- enly sandwich is considered one of Italy’s tastiest snacks, although in Naples, mozzarella in carrozza is served as a main dish.

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