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Vincenzo Gangemi

Born in Italy, arrived in Canada in 1990

Enzo is from Reggio Calabria, a province in southern Italy
renowned around the world for its bergamot oranges.

In the 1980s, the region was notorious for the
proliferation of corruption and organized crime.

Newly married and with few opportunities for meaningful employment at home, Enzo moved to Toronto in 1990 with his wife, an Italian-Canadian.

Enzo's father-in-law, Pasquale Cammareri (left), opened Macelleria Venezia in 1955 with his brother, making it one of the oldest businesses in Bloorcourt.

After studying English for a year and with
his first child on the way, Enzo went to
work full-time at Macelleria Venezia.

With Pasquale approaching retirement, Enzo took over
the day-to-day operation of the business in the early 2000s.

Half a century after opening Macelleria Venezia,
Pasquale passed away in May 2016.

Enzo's son, Andrea, is now the third generation
of his family to serve the Bloorcourt community.

Learn more about Enzo


While most of his business is local, including several Bloorcourt restaurants,
Enzo enjoys the loyalty of customers who come to him from all over the city.

For years, Enzo's customers have been bringing him currency from
their home countries, a remarkable illustration of the city's diversity.

While many Italians of his generation moved out of downtown Toronto
to suburbs like Woodbridge, Enzo still lives a few blocks away. He loves
the neighbourhood's diversity and the relationships with his customers.

The Gangemi family picking peppers in Calabria, 1972. Enzo is the second boy
from the left, with his grandmother, parents, three brothers and a cousin.

Much of the equipment in the shop dates back decades.

Macelleria Venezia stocks harder to find meat like rabbit and goat, both of
which are popular ingredients in Calabrian cuisine and in Europe more broadly.

Enzo makes all his sausage from scratch.

For some customers, Pasquale was their local butcher for more than 50 years.


Enzo and Pasquale partly attributed the decline in demand for small
shops like theirs to the rise of large supermarkets and prepared foods.

For the first few decades, business boomed and up to five butchers worked
side by side to meet demand. Nowadays Enzo usually works alone.