NEW CULTURAL EVENTS
Ballo Liscio
Social Dancing Nights
- Wednesdays, January 22 – April 30,
6:30 – 8:30pm
The Italian tradition of Ballo Liscio continues at
Villa Charities. Bring friends, partners, or come on your own and enjoy these fun social dancing nights featuring music by popular Italian DJs & musicians.
Performer Schedule:
January 22, February 26, March 19, April 16 and 23
January 29, February 5, March 5, April 2
February 12, March 12, April 30
February 19, March 26, April 9
Price:
A ‘PAY WHAT YOU CAN’ EVENT
(Donations welcome at the door.)
Limited seating available on a first-come, first-served basis.

Location:
Joseph D. Carrier Art Gallery,
Columbus Centre
Presented in partnership with the Italian Canadian Benevolent Seniors Apartment Corporation (ICBSAC).
Funded by the Government of Canada’s New Horizons for Seniors Program.
Celebrate Spring
Columbus Concert Band
- Tuesday, April 8, 7:30 – 9:00pm
Celebrate the arrival of spring with a live performance by the Columbus Concert Band! Under the direction of Annamaria Mazzaferro, this award-winning ensemble will present a lively program of popular concert band classics that’s sure to entertain. We’re also thrilled to welcome back special guest soprano Kira Braun, performing selections by Gershwin and the hit Broadway musical “Evita”. Experience a delightful and uplifting musical evening perfect for all ages, sure to brighten your spring!
Price:
$15.00 (Adults) / $10.00 (Seniors/Students)
Tickets also available at the door.
Wine Tasting Event
- Wednesday, April 16, 5:30 – 6:30pm
Our new wine is ready for tasting!
Coinciding with our popular Ballo Liscio event, join us for the debut tasting of the wine made from our traditional wine pressing demonstration last autumn. Celebrate Easter and sample this special vintage, while enjoying live music from Armonia Music and complimentary cake, courtesy of Villa Charities!*
Price:
A ‘PAY WHAT YOU CAN’ EVENT
*First-come, first served, while supplies last.

Location:
Joseph D. Carrier Art Gallery,
Columbus Centre
Taste of Italy
Dinner Series
- April 25 – May 30, 6:00pm
A gastronomic journey through the peninsula!
Join us for our Taste of Italy series and savour the regional flavours of the Italian peninsula. Indulge in delicious and authentic Italian dishes prepared by Boccaccio Ristorante Executive Chef, Luciano Schipano.
Taste of Tuscany – Friday, April 25, 6:00pm
Transport yourself to the rolling hills of Tuscany with a dinner that showcases the region’s rustic, farm-inspired cuisine. This event brings to life the essence of Tuscan cooking, with an emphasis on fresh, seasonal ingredients and a commitment to simple, yet rich flavours. Celebrate the warmth and tradition of Tuscany.
Menu curated by Executive Chef Luciano Schipano.
Dinner Menu
Antipasto
Crostone di focaccia su lardo – Polenta con acciugata – Pecorino Toscano
Cured Lardo on toasted focaccia – Cornmeal with anchovy sauce – Pecorino Toscano cheese.
First Course
Tortelli di patate con ragu bianco di selvaggina e funghi
Thin layers of egg pasta, filled with potato and sautéed in a ground game meat and mushroom.
Second Course
Costoletta Cinghiale su cavolo nero ripassato e crema di cannellini
Wild boar chop on black kale and cannellini beans purée.
Dessert
Cantucci and Vin Santo
Taste of Emilia Romagna – Friday, May 30, 6:00pm
Indulge in the culinary heart of Italy with a dinner dedicated to Emilia Romagna, a region celebrated for its artisanal food heritage. From the richness of its cured meats to the depth of its handcrafted ingredients, this evening offers a true taste of one of Italy’s most gastronomically revered regions.
Menu curated by Executive Chef Luciano Schipano.
Dinner Menu
Antipasto
Erbazzone with Salumi
Spinach savoury pastry served with a selection of regional cured meats such as mortadella, salami, and coppa.
First Course
Tagliatelle al Ragù
Homemade tagliatelle pasta served with a rich, slow-cooked meat ragù, a classic specialty of Bologna.
Second Course
Valigini Reggian
Tender veal and cheese rolls, accompanied by sautéed spinach cooked in butter.
Dessert
Panna Cotta with Balsamic Vinegar
A smooth, creamy panna cotta topped with aged balsamic vinegar, highlighting the region’s renowned aceto balsamico
Chef Luciano is a seasoned professional with more than eight years of experience under his belt. After moving back to Canada in 2011, he opened his first business in 2013. In 2018, he started a private chef business operating out of a home catering kitchen, where he created exquisite dishes for discerning diners. In 2021, he expanded his business and began offering large-scale corporate and wedding events. With an intimate understanding of all things Italian cuisine, Chef Luciano dedicates himself to giving customers an unforgettable experience, crafting meals that are as pleasing to the eye as they are to the palate. He is constantly striving to stay ahead of the culinary curve, and his unparalleled innovation has helped solidify his position as a beloved chef in the Canadian culinary world.
Taste of Calabria – Friday, January 24, 6:00pm
Immerse yourself in the bold and vibrant flavours of Calabria, a region known for its fiery and rustic cuisine. This dinner highlights the essence of southern Italy with dishes rich in local traditions, spices, and robust ingredients. Experience the warmth and authenticity of Calabria’s culinary heritage in every bite.
Menu curated by Executive Chef Luciano Schipano.
Dinner Menu
Antipasto
A traditional fried dough from Calabria, served alongside savoury capocollo, aged Pecorino cheese, crispy zucchini fritters, cracked green olives, and tangy pickled eggplant.
First Course
Fileja Pasta with Porcini Mushrooms
Fileja, a handcrafted pasta typical of Calabria, is paired with earthy Porcini mushrooms in a rich and aromatic sauce.
Second Course
Stuffed Veal Scaloppini (Braciole)
Tender veal scaloppini rolled and stuffed with a blend of herbs and breadcrumbs, slowly simmered in a rich tomato sauce. Served with a side of sautéed bietola (Swiss chard).
Dessert
Sospiri
A classic Calabrian dessert, Sospiri are delicate sponge cakes filled with a light cream and finished with a sweet glaze.
Taste of Napoli – Friday, February 28, 6:00pm
Explore the soul of Naples through a dinner celebrating its renowned culinary culture. Known for its hearty, street food-inspired cuisine and timeless flavours, this evening offers a taste of the lively and passionate spirit of Napoli. Discover the rich culinary traditions that have made this region a global favourite.
Menu curated by Executive Chef Luciano Schipano
Dinner Menu
Antipasto
Parmigiana di melanzane
Eggplant Parmigiana
First Course
Scialatielli ai frutti di mare
Basil and Pecorino cheese-flavoured fresh pasta tossed in a mix of seafood and tomato sauce.
Second Course
Salsiccia e Friarelli
Roasted pork sausage sautéed with steamed rapini. Mixed green salad (family style).
Dessert
Baba al rum
A delicious sponge cake soaked in a sticky citrus-scented syrup mixed with rum.
Taste of Rome – Friday, March 28, 6:00pm
Journey to the heart of Italy with a dinner that embodies the timeless charm of Roman cuisine. Drawing from simple yet refined traditions, this event captures the rich history and culinary elegance of Rome. Each dish reflects the city’s deep connection to heritage, regional ingredients, and authentic flavours.
Menu curated by Executive Chef Luciano Schipano.
Dinner Menu
Antipasto
Porchetta su Crostone di pane e Pecorino, carciofi saltati e lesso di cicoria
Toasted bread topped with porchetta and Pecorino, sautéed artichoke, and steamed dandelion.
First Course
Rigatoni all’Amatriciana
Rigatoni pasta tossed in a slow cooked tomato sauce and oxtail
Second Course
Saltimbocca di vitello con prosciutto e salvia, patate e asparagi
Traditional prosciutto and sage veal saltimbocca with a side of potato and asparagus.
Dessert
Roman ricotta crostata with visciole (cherry)
Price:
$90.00 per person, for each dinner.
Ticket includes 4-course dinner, with mineral/sparkling water.
Pasta Making Classes: Taste of Italy
with Chef Luciano
- Tuesdays, April 29, May 6, 20, June 3, 10, 17, 6:30 – 8:30 pm
Experience Italy through hands-on pasta-making sessions, guided by Chef Luciano Schipano and his team of Chefs. With a focus on regional Italian cuisine, Chef Schipano will take you through the art of making fresh pasta by hand, exploring traditional dishes from different regions of Italy. Each session focuses on an easy-to-replicate pasta dish, offering a taste of authentic Italian flavours and culinary techniques.
Each session includes a tasting of a traditional dish featuring the handmade, take-home pasta you’ve made, and a printed sauce recipe.
- Tuesday, April 29, 6:30 pm
Discover the delicate art of making ricotta gnocchi. In this hands-on session, you will shape and roll gnocchi by hand before tasting Gnocchi al Burro e Salvia, a dish featuring a simple butter and sage sauce that enhances its rich yet delicate flavor.
Participants will take home fresh gnocchi and a printed sauce recipe.
- Tuesday, May 6, 6:30 pm
Learn the art of shaping orecchiette by hand in this hands-on session. You’ll then enjoy a tasting of Orecchiette con Cime di Rapa, a classic Puglian dish featuring cime di rapa (rapini) and anchovies.
Participants will take home fresh orecchiette and a printed sauce recipe.
- Tuesday, May 20, 6:30 pm
Celebrate the traditional pasta of Calabria by crafting fileja, a hand-rolled, spiral-shaped pasta. The tasting will feature Fileja con Sugo di Nduja e Pomodori, a spicy ‘nduja and tomato sauce that highlights Calabria’s bold flavours.
Participants will take home fresh fileja and a printed sauce recipe.
- Tuesday, June 3, 6:30 pm
Experience the flavours of Sicily by making busiate, a unique spiral-shaped pasta. This session includes a tasting of Busiate alla Trapanese, served with Pesto alla Trapanese, a Sicilian pesto made with almonds, tomatoes, and fresh basil.
Participants will take home fresh busiate and a printed pesto recipe.
- Tuesday, June 10, 6:30 pm
Using a traditional technique, participants will make maccheroni alla chitarra, a pasta known for its square edges and firm texture. The tasting will feature Maccheroni alla Chitarra con Sugo di Pomodoro, a simple yet rich sauce that highlights fresh ingredients.
Participants will take home fresh maccheroni alla chitarra and a printed sauce recipe.
- Tuesday, June 17, 6:30 pm
Discover agnolotti del plin, a delicate stuffed pasta from Piemonte. This hands-on session will guide you in crafting agnolotti filled with either meat or vegetable-based stuffing. The tasting will feature Agnolotti del Plin al Burro e Salvia, served with a simple butter and sage sauce that enhances the filled pasta.
Participants will take home fresh agnolotti and a printed sauce recipe.
- Tuesday, March 11, 6:30 pm
This session introduces participants to the famous pasta of Bologna. You’ll learn to make fresh tagliatelle by hand, using traditional techniques. Afterward, enjoy a tasting of Tagliatelle al Ragù, a classic ragù sauce known for its deep, slow-cooked flavours.
Participants will also take home fresh tagliatelle and a printed ragù recipe.
- Tuesday, March 25, 6:30 pm
Explore the coastal flavours of the Amalfi Coast as you prepare scialatielli, a thick and rustic pasta. The session includes a tasting of Scialatielli con Pomodori e Basilico, featuring a fresh tomato and basil sauce made with simple, high-quality ingredients.
Participants will take home fresh scialatielli and a printed sauce recipe.
- Duration: 2 hours per session
- Format:
- 15 minutes: Introduction to the region and its pasta traditions
- 60 minutes: Hands-on pasta making and shaping
- 30 minutes: Sauce preparation and tasting of the final dish
- 15 minutes: Wrap-up, Q&A, and distribution of take-home pasta and printed recipe
- Requirements: Participants should wear comfortable clothing, and all pasta will be shaped by hand (no special tools needed, but sometime a pasta machine roller will be used).
- Aprons & Chef’s Knives: Participants should bring their own aprons and a preferred small kitchen knife if desired.
- Alcoholic Beverages: Wine and other alcoholic drinks are not included but can be purchased separately from the Boccaccio Ristorante’s menu. Bring your own wine for a $20 corkage fee.
- Special Dietary Adjustments: Classes will focus on traditional recipes and may not accommodate specific dietary restrictions (e.g., gluten-free or vegan options).
Price:
$60.00 (per session)
8-Session Full Program Bundle: $420.00
(Save $60.00)
“Transmission and Transformation”
Documentary Film
- Thursday, May 1, 5:30 – 6:30pm
Musicologist Roberta De Piccoli’s documentary, “Transmission and Transformation: An Ethno-Musicological Study of the Italian Canadian Community of Toronto”, delves into the intricate musical identity of Toronto’s large Italian Canadian community, examining the impact of migration, colonialism, and diaspora awareness. Through interviews with individuals from various migration waves, the film explores how music has functioned both as a tool for integrating into Canadian society and as a means of preserving connections to Italy. It grapples with the complexities of unifying diverse regional Italian identities, questioning the role of nostalgia and “authentic” cultural expressions in shaping contemporary musical identity. This research-driven film, conducted in collaboration with ICAMus, seeks to understand how these musical elements are perceived and experienced within the fluid context of modern cultural life in Toronto.
Join us for this documentary screening followed by a Q&A.
You can read more about this project here.
Price:
FREE
Librissimi – Toronto Italian Book Festival 2025
Opening Show: Molise My Home
- Friday, May 2, 7:30 – 10:00pm
Librissimi – Toronto Italian Book Festival 2025 opens with an exceptional evening of music and poetry!
Dive into a world of music, poetry, culture, and community as we celebrate the rich heritage of Molise in this unique event. Italian singer/songwriter Lino Rufo will take us on a musical journey to rediscover the poetry of celebrated Molison diaspora author Giose Rimanelli on his centenary. He will be joined on stage by a star-studded line-up of Toronto Molisano talent: award-winning author Nino Ricci, actor Dom Fiore, and singer and filmmaker Andrea Ramolo.
This event will kick off a weekend packed with rich literary programming as Librissimi 2025 rolls out on Saturday, May 3 and Sunday, May 4 at the Columbus Centre.
For complete programming details, visit librissimi.ca.
Price:
FREE
Casa (Home)
La Baracca Testoni Ragazzi
- Tuesday, May 27, 12:45 – 1:45pm
Based in Bologna and considered one of the pioneers of theatre for very young audiences, La Baracca has been producing and programming shows for young audiences for over 45 years. Now, their unique theatrical experience “Casa” will make its Columbus Centre debut as part of Toronto’s WeeFestival this May.
Two characters meet and begin to get to know each other as they build a home. Building turns into play, and little by little, while playing, they build a story, a structure, a roof, a house. The rituals of daily life, of family roles, of childhood memories shift and change through play revealing new meanings and connections.
Through simple gestures, images, and accessible language, “Casa” offers an open-ended invitation for young audiences observing to bring their own imaginations and stories to the moment.
This whimsical theatre performance is suitable for children ages 1 – 4. Performed in Italian with minimal dialogue.
Price:
A ‘PAY WHAT YOU CAN’ EVENT
(Donations welcome at the door.)
Librissimi – Toronto Italian Book Festival 2025
An Evening of Music and Poetry in Dialect
- Friday, May 2, 7:00 – 10:00pm
The Librissimi – Toronto Italian Book Festival 2025 opens with a special one-night performance celebrating the centenary of Italian writer Giose Rimanelli.
This event features Rimanelli’s poetry set to music and performed by Italian singer and bluesman Lino Rufo, with a special appearance by award-winning author Nino Ricci and a spoken word performance by acclaimed actor Dom Fiore. This evening will be hosted by Pal Di Iulio.
Join us for Librissimi and celebrate Italian Canadian writing and culture in all its forms, languages, and dialects.
Price:
FREE