When the diva is a mezzo Romantic opera brought at the centre of the stage sopranos, heroines of every love drama composed by Bellini to Donizetti to Puccini passing through Verdi. Mezzo-sopranos in those days played somehow the part of “Cinderella”, before the meeting with the fairy Godmother. Relegated mostly to a secondary role, they were seldom able to share the popularity and admiration granted to the leading sopranos of their time. Ebe Stignani, one of the most beautiful voices of the last century Take for example Ebe Stignani. Not many know her or who she was, yet she was one of the most beautiful voices and of the finest musicians of the last century. Ebe Stignani and Maria Callas Stignani was a main star at the Teatro Alla Scala while Maria Callas was just starting her cooperation with the Milan stage. Those were Callas’ difficult first years at La Scala, where she debuted in 1950 as a replacement to Renata Tebaldi in Aida. There was certainly a pre-established criticism if not hostility and even a lack of interest for Callas’ vocal talents, that kept growing till 1953 when, after a Norma with Stignani, the Greek soprano left Italy to return […]
Much applauded at the Royal Opera House in London in the role of Werther directed by Antonio Pappano and alongside Joyce DiDonato and in Les Contes d’Hoffmann, Mr. Grigolo has recently appeared at the Met in New York, in Roméo et Juliette alongside Diana Damrau.
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 […]