Conchita | L'Ulisse errante

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Italian Opera the July monthly program

Italian Opera the July monthly program of main events in the most famous Italian theaters and festivals. Don’t waste time and plan your visit to Italy now, a great choice of amazing performances is at hand, wherever you are in these days!

September

Vocal Types | Opera voices

Operatic voices are divided into 4 categories: soprano (high female), alto (low female), tenor (high male) and bass (low male). There are also 2 intermediate voices: mezzo soprano, female voice and baritone, male voice between tenor and bass. There are many more subtle distinctions used to define the range, tone, colour and timbre of a voice. They developed as a consequence of increasingly demanding roles which required more specific vocal types.

March

Bellini | Manifesto of Italian romantic opera

Locked in my room, I recite the characters’ parts passionately and study my voice: its inflections, the tempo and pauses, in short the emphasis a man uses when he’s at the mercy of his passions. I then identify the right tempo and melody in order to allow the singers to express those passions by the means of harmony. I put the ideas on paper, try them on the harpsichord. When I feel the same emotion I wanted to express I judge I have succeeded; if I don’t, I look again for inspiration until I feel I’ve achieved my goal”.

April

Gnocco Fritto | Pavarotti, Modena and its special bread

Luciano Pavarotti, the gourmet Luciano Pavarotti, one of the greatest tenors of our time, was born, as some know, in Modena, one of the culinary centres of Italy, with excellent restaurants – indeed some of the best in the country. One of the best-known delicacies of the Modena area is Gnocco Fritto or “fried pancake”, an original and very tasty substitute for bread. Pavarotti’s father, just like Mascagni’s, was a baker. That could be among the reasons why Big Luciano, who was also famously a gourmet, was particularly fond of this most delicious local recipe. Gnocco Fritto: a very tasty substitute for bread On its own or accompanied by cured meats or cheese, the best way to enjoy gnocco fritto is when still hot, with a generous slice of pancetta (bacon) on top. It can be also served cold as a snack any time of the day. In Modena people would have it even for breakfast, accompanied by a nice cappuccino. Gnocco fritto is essentially fried dough and generally, comes in a rectangular shape. As it customary in Italy, the recipe which main ingredients are flour, water, and yeast, has many different versions and it’s even referred to in different […]