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The generation of the 80s

At the end of 19th century it became clear that the style used in opera until 1890s couldn’t be used any more: the great social and cultural changes demanded new ways to express and increase the dramatic tension. The music coming from abroad (oltr’alpe-beyond the Alps) was becoming increasingly important. The new younger generation of composers, such as Puccini and Mascagni, where influenced not only by Wagner but also by younger composers such as Claude Debussy and Richard Strauss. Pelléas et Melisande premiered in 1902, Salome (1905) and Electra (1909), Strauss’s two breaking through operas, had a rapid success. Change demanded from older composers a conscious and radical effort while for those born after 1875 and used to the new music as part of their musical landscape, the transition to new ways of composing operas was more spontaneous, although different in nature and magnitude for each composer. Some composer intended their relationship with nineteenth-century Italian opera as “evolutionary” and continued to work within the traditional framework using at times new techniques and dramatic themes. Others felt that Italian music needed to break free from an opera that had become a stale entertainment for the new middle class and that a […]

February

Italian Opera the March monthly program

Italian Opera the March monthly program of main events

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 […]

February

Tag Archives: Mantua

The generation of the 80s

Italian Opera the March monthly program

Gnocco Fritto | Pavarotti, Modena and its special bread

Lugo di Romagna | A hidden gem at the heart of Emilia Romagna

Rigoletto in Mantua | Palazzo Te, the pleasure palace

Mantua | Monteverdi’s Orfeo and the beginning of Opera

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