The compelling power of Zandonai’s best opera Francesca da Rimini is the best known of Riccardo Zandonai’s opera, a work of musical richness and compelling dramatic power. D’Annunzio’s play, written in the years of his obsession for Wagner, has many parallels with Tristan und Isolde, as for instance the minstrel account of Isolde’s story at the beginning of the opera and the “goblet scene” in act two. The epitome of a tragic love The first act takes place in Ravenna: Francesca da Polenta, daughter of the lord of the city, is about to marry Guido Malatesta, called Gianciotto because of his deformity (he’s crippled): she’s led to believe that the groom to be is the handsome Paolo, Gianciotto’s brother. In the second act, the following winter, the Guelphs Malatesta, at war with the Ghibellines, are besieging their castle in Rimini. Francesca meets Paolo in the castle and blames him for deceiving her into marriage. Gianciotto arrives followed by their brother Malatestino, who is wounded. In act three, a few months later, Francesca is in her room reading when Paolo, back from a long journey, enters. After confessing each other their love, they go back to the reading which features the […]
The protagonists of romantic operas live love differently than those of the eighteenth-century repertoire. For them love is a complete emotional enrapture. They share this incontrollable passion with a public who generally has a more ordinary life and now, through this new music drama, can experience a total emotional involvement.
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 […]