May the best feet win!

Each three-person team is given four minutes to stomp on and collect the juice from 20 pounds of grapes in a barrel. The team collecting the most juice in their heat will be the winner. Each member of the winning team gets great prizes and every registered stomper gets a free Tutta Bella Neapolitan Pizzeria Grape Stomp T-shirt!

Where and when

Grape Stomp heats take place on the roof of the Fisher Pavilion, on both Saturday and Sunday, starting at 12:45 PM. The last heat takes place at approximately 4:45 PM.

Some classic grape stomps

Participants

Jump in with both feet and make some vino!

Your mission, should you decide to accept it, is as follows

Stomp Rules

Stompers must use bare feet.
Only one team member may stomp at a time.
Each four-minute heat allows 3 minutes of stomping and 1 minute of juice collecting.
A five-gallon jug will be used to collect the juice.
The collected juice will be measured by the judge, encouraged by the audience.

Stomp Requirements

Each team consists of three participants.
Each participant must be 15 years of age or older and in good health.
Each team must submit the Grape Stomp Registration with an entry fee of $30 (plus $2.49 if paid on-line).
Registration and entry fees must be received by Thursday September 24, 2020.
Each Team Member must sign a Waiver when checking in at event prior to stomping.

Festa 2018 Grape Stomp with the Tutta Bella team

Registration

Download, complete and mail your Registration form with a check for $30 made payable to Festa to:

Tony La Stella
Festa Grape Stomp
14323 – 64th Ave W.
Edmonds, WA 98026

~OR~

Complete your registration and pay online:

(NOTE: There is an on-line service fee of $2.49 per purchase.)

Festa 2018 Grape Stomp with Bob Bailey III and the Tutta Bella team

Roberto Mario Tacchi, memorial collection

A special memorial collection of works has been added to “Le Arti della Festa Italiana” Art Exhibit at the Italian Festival this year in honor of Roberto Mario Tacchi whose elegant woodcarvings adorn Seattle public spaces and personal collections and who passed away May 15, 2019 at the age of 80. Born in Florence Italy, Roberto learned his craft from his father, becoming the seventh generation of woodcarvers in the Tacchi family.

As opposed to his large public works, this collection will be of “chamber pieces” that he carved primarily for family, friends and private collectors. They will be on display in the Armory on Saturday and Sunday, September 28 & 29, 2019 from 10 AM – 5 PM each day. Admission is free. Patrons of the “Taste of Italy” Wine Tasting on Friday night, September 27th will also be able to view the collection.

His public works present in the Seattle area include the exterior doors of the First Presbyterian Church in downtown Seattle, the chapel at Providence Marianwood in Issaquah and a memorial display in the Bell Harbor Conference Center. Surely even more treasured are the frames, sea shells and other carvings found in the homes of the many people who sought out his work for its elegance and sensuous beauty. When the Henry Art Gallery at the University of Washington obtained the loan of Leonardo da Vinci’s Salvator Mundi painting in 1982, they commissioned Roberto to carve a Late Gothic altar and triptych in order to properly display this revered work.

Galbani’s Celebrity “Chef Marco” Mark Sciortino

Mark Sciortino “Chef Marco”, owner of Marco’s Italian Restaurant, in Buffalo, NY, has been creating and serving traditional, family–favorite, Italian dishes for over 30 years. He also owns the locally famous Marco’s Italian Deli, tagged as “Home of the Original SANGWICH!” which is a term used by many Italian communities in place of “sandwich”.

Lactalis American Group, Inc., headquartered in Buffalo, NY, is a subsidiary of Parmalat S.p.A., an Italian public entity majority-owned by France-based Groupe Lactalis – the world’s largest producer of premium cheese. They hired Chef Marco in 2008, to be their spokesman for Sorrento® and Precious® Cheeses. He demonstrated creative and fun cooking tips using their products for three national TV shows. Due to his immense success as a TV personality, Chef Marco continues to make appearances. He performs cooking demos from coast to coast, for the cheese company’s many sponsored Italian festivals, under their new name Galbani® Cheese – Italy’s #1 cheese brand. Along with the festival cooking demos, Marco has appeared on numerous morning shows in Los Angeles, South Florida, and New York. He was also the featured chef for many years on “Come Dine with Me WNY!” and “Winging it Buffalo Style,” local TV shows in Western New York.

To find out more information about Chef Marco visit www.galbanichefmarco.com

About Galbani®

First crafted in Italy by Egidio Galbani in 1882—Galbani® has long been the #1 cheese brand in Italy. For over 130 years, Galbani has been delighting families all over Italy. Today the Galbani brand brings its timeless tradition from Italy to the American table with the delicious taste of mozzarella, ricotta, fresh mozzarella, and snack cheese made and sold in the United States. Galbani® cheese is a leading brand of Lactalis American Group, Inc. (“LAG”). Headquartered in Buffalo, NY, LAG is a subsidiary of Parmalat S.p.A., an Italian public entity majority-owned by France-based Groupe Lactalis – the world’s largest producer of premium cheese. LAG produces a wide array of cheese products, including a variety of specialty cheese available to retail, foodservice and industrial customers.

Grape Stomp