A troubled genesis Un Ballo in Maschera is arguably one of most popular opera by Giuseppe Verdi. Yet it had the most troubled genesis. Written for the San Carlo in Naples and never performed there Un Ballo in Maschera was originally composed to be staged in Naples as the last new opera written under the contract between the Teatro San Carlo and Verdi but was never performed there. The major changes imposed by the Bourbon censorship to the composer convinced Verdi to premiere it in Rome instead. Even the Papal censorship in 1859 allowed him more freedom than that of the Bourbons’. Last (missed) opportunity for a Verdi’s “King Lear” Initially, Verdi had suggested to the San Carlo management another subject: King Lear by William Shakespeare, a long-term project that this time seemed to finally have found a right opportunity. But a new problem came up. To stage King Lear 2 or 3 strong soloists were not enough: 5 at least were needed and the San Carlo couldn’t provide them. These circumstances convinced Verdi, after over 15 years, to finally abandon the project of staging a music version of King Lear. Verdi & Shakespeare Verdi was a great admirer of […]
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 […]