TIMELESS LIFESTYLE FROM COAST TO COAST
Culture & Passion
with Style
by Diana Di Mauro
Meet the Chef: Vincenzo Rispoli
Vincenzo Rispoli is the Italian chef and pizza master behind Vivo Pizza + Pasta Waterloo. Words and
Photos: Diana Di Mauro
chef I could be. After 3 years in Milan
working with Andrea Spataro, I had
the opportunity to move to Canada
and that’s where my career took off.
I had the privilege of working with
some of the best chefs in the GTA,
and made many great friends along
the way. One of the most important
is Chef Vincenzo La Mura from
Avenue Cibi e Vini restaurant in
Kleinburg. He is one of the reasons
I am where I am today.
O
n a cold December
afternoon we took a
leisurely drive to
Waterloo to check
out Rispoli’s latest
culinary venture,
Vivo Pizza + Pasta.
Rispoli partnered with Antonio
Commisso to open the latest
location of the popular pizzeria on
October 26. With a great location in
a city bustling with University
students,
Tech
Corridor
professionals, and generations
of
families,
Rispoli
and
Commisso are set to attract the
region’s most vibrant and loyal
clientele.
Rispoli is originally from Marina
di Gioiosa ionica, which is a
small town in the province of
R e g g i o
Calabria. The
young
chef
has
called
Canada home
for the last 5
years.
Where
did
you learn to
cook?
I started off as
an apprentice
pizza
chef
when I was 15
at my cousin’s
restaurant
back in Italy. I
kept working
there for 2 years before moving
to Milan. That’s where I fell in
love with the kitchen and
focused on becoming the best
would you invite, and why?
This is a really tough question for many
reasons. I don’t share my life with many
people and I did lose few important ones not
too long ago. I will say that, first, I’d invite my
girlfriend. She has been beside me for 8
years and is probably the reason why I’m the
man that I’m today. Second, I’d bring my
family (if we can count them all as one)
because they are everything to me. And last
but not least Antonio, my partner and best
What inspires your
cooking?
I come from a really
traditional
southern
Italian family where we
used to spend most of
the time cooking and
dining all together. The
respect and inspiration
that I have for the
women in my family is
what drove me through
this journey.
What attracted you to
Waterloo?
I visited Waterloo for the first time
when I first came to Canada 5 years
ago. I thought the town was
beautiful and would be a perfect
location to serve authentic and
great Italian food. Since the people
of Waterloo made me feel at home,
in return I try to share what my
home taste like with them.
What is your favourite dish?
Let’s say that I like to challenge
myself, trying new dishes that can
open my horizons. I’m always trying
to find ways to mix Italian culture
with others. That being said, I can’t
say no to a nice and simple
Margherita pizza with some fresh
basil and olive oil.
friend, because he support me and shares
this journey with me everyday, and also
because he is what a friend and brother
should be for everyone.
Located just an hour outside of Toronto, a
great opportunity to visit Waterloo and
have a taste of Southern Italy is on New
Year’s Eve. Rispoli and Commisso will be
hosting an elegant celebration to ring in the
new year, featuring a multi-course tasting
menu, live music provided by First Off Event
Production, and prosecco at midnight. For
more information or to purchase tickets,
call (519) 781-8486. Vivo Pizza + Pasta is
located at 655 Park Side Drive, Waterloo,
ON. vivopizzapasta.ca.
If you could invite 3 people to
dinner at your restaurant, who
christmas culinary traditions Across italy
A
ll over the world
people come together
to
celebrate
the
holidays
with
traditional
cuisine,
and
Italy
is
no
exception.
We’ve
compiled a list of the most symbolic
Christmas dishes from all over Italy.
How many have you tried? Do you
have any family favourites to add to
the list?
VENETO: Polenta con il baccala' -
Polenta with Salt Cod.
LOMBARDIA: Anguilla al cartoccio
- Eel baked in Parchment Paper.
PIEMONTE: Agnolotti e bollito
15
12
condito - Agnolotti
Northern Stew.
and
VALLE D'AOSTA: Carne di
manzo
al
vino
rosso
(Carbonade) - Beef Stew with
Red Wine.
TRENTINO:
Canederli
e
capriolo - Roe Deer with Bread
Dumplings.
EMILIA ROMAGNA: Tortellini
e passateli in brodo - Tortellini
(stuffed) e Passateli (egg and
parmesan) Pasta in Chicken
Broth.
MOLISE:
Brodetto
alla
termolese
(U’BREDETTE)-
Fisherman’s Stew.
TOSCANA: Fegatini e Arrosto di
Faraone o il cappone ripieno -
Chicken Liver Patè and Roast Guinea
Fowl or Stuffed Capon.
CAMPANIA: Spaghetti alle vongole,
brodo di cappone, cappone
imbottito - Pasta with Clams,
Capon Broth, Stuffed Capon.
Pasta con le sarde - Hen Broth, Pasta with
Sardines.
IN TUTTA ITALIA: Frutta secca, Panettone,
Torrone e Pandoro - Across Italy: Dried fruit,
Panettone, Nougat, Pandoro.
ROMA: Frittura di pesce e
verdure pastellate (broccoli,
carciofi, zucchine) - Mixed
Fried Seafood and Beer
Battered Veggies.
SARDEGNA: Ravioli ripieni e
gnocchetti - Stuffed Pasta and
mini potato dumplings.
SICILIA: Gallina al brodo,
Panorama
Dicembre 2018