Rick Stein's Taste of Italian Opera


Rick Stein's Taste of Italian Opera

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I've believed for some time now that there's a creative link

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between the joys of the table and Italian opera,

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certainly in the case of Rossini.

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He was well known to be a gourmand, who loved rich food and wine

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with the same passion that he adored music.

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And then there's Puccini, whose love of the good life,

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and especially the food from his native Tuscany,

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is legendary and well-documented.

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Lastly, there's Verdi, who wrote to his agent in exasperation, saying,

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"Send me a cook.

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"Not someone who can cook three peasant dishes, but a real cook.

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"I'll pay, no matter what it costs."

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TANNOY: 'Good evening, ladies and gentlemen.

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'we kindly ask you to switch off your mobile telephones.

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'Thank you.'

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It is one of life's truisms that Italians love food.

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More than that, everything revolves around it.

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They talk about food like we witter on about the weather.

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The subject of last night's dinner is only topped

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by what to have for lunch.

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And the very nature of Italian food changes region by region.

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And their passion for the joys of the table is all-consuming,

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so that it spills over into other areas of life and art.

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So, this is my exploration into two of Italy's great loves,

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food and opera.

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The engine of the Italian passion for both food and opera is the city.

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You don't find Italian food encapsulated

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in a far-off farmhouse in the countryside, you go to the market.

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The market, where people are bargaining, coming and going,

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dealing, performing, shouting.

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HE SHOUTS IN ITALIAN

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Screaming, the frenetic pace of urban life.

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That's where you find, I think, the heart of Italian food.

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In the city, the urban market.

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I've always said the sights and sounds of Italian markets

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are the very stuff of opera,

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and it's certainly the case in La Boheme.

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In early 19th century Italy, even the poorest towns,

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before they built a school, they would build an opera house.

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Because an opera house was the place to go and put yourself on display.

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You'd get the Count, the aristocrat,

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in his box at the centre of the horseshoe-shaped auditorium.

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And then sort of radiating out from him, the people,

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going down the social scale, until you get the riff-raff at the bottom.

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This was the place where the whole community came together to spy,

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to flirt, to engage in little acts of snobbery and jealousy.

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So, it was a kind of market for people.

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It's the city turf that food and opera have in common.

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This is Pesaro on the Adriatic, the birthplace of Rossini,

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and a popular holiday resort for Italians.

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'This is where my quest to discover the link

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'between the enjoyment of food and opera begins.

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'But, of course, the director thought he'd voice what many of you,

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'the viewers, must be thinking.'

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What do you exactly mean by food and opera?

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I don't exactly know what I mean.

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But I just think there is a connection between food and opera.

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Not opera, Italian opera,

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and not just Italian opera, but Italian opera of the 19th century.

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There's a sort of conviviality about it,

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which you don't get in other opera.

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Imagine a Wagner opera, the idea of people enjoying,

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sitting down, and being happy about anything, really!

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Or something like Benjamin Britten.

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It's just not there.

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But in Italian opera of the 19th century,

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people like Puccini, Verdi, Bellini, Rossini,

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there is a celebration of food and drink. I know it.

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This is going to be a joyous journey.

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Here, opera is considered to be almost a religion.

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But some people at home thought I was on a fool's errand.

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When I told my English friends that I'm making a TV programme

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about the connection between food, Italian food, and opera,

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they don't understand. But I imagine you do understand, do you?

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-Of course.

-Yes!

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Italy, opera and food are connected, there's a very strong link.

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The connection is between the fact that we love everything

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that can give to our lives joy, and you can enjoy it.

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The music and the food.

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-Hi.

-Hello, Charles.

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When did I last see you?

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I think we last saw each other at the end of the last century.

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'I paid a visit to Charles Hazlewood on his farm in Somerset.

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'He's a celebrated conductor, and naturally passionate about music.

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'If I'm going to ask anyone about my theory of food and opera,

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'then it's going to be him.'

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I just wanted to ask you about Italian opera,

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and the connection between food and opera.

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My God, it sounds like a big essay title!

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There's got to be a strong synergy between the two,

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these two twin sensual pleasures.

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The three composers, the giants of 19th century Italian opera,

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Rossini, Verdi and Puccini,

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we know that these guys were all extreme

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in their love of gastronomic pleasure.

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The stories are legion of Rossini, who absolutely loved his food.

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Judging by the shape of the man,

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he couldn't be deprived of it for long.

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He'd have gone a bit weird, I think.

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He was very practical, so he'd be writing an opera very often,

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in a very short space of time, like under a fortnight.

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The key piece of the opera he'd leave till last, the overture,

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which would include all the themes

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which were contained in the opera as a whole.

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So, he'd come closer and closer to opening night,

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and apparently even on the day in some cases

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he still hadn't written the blasted overture,

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couldn't quite be bothered to do it.

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Very often they'd have to lock him in a room in a tower,

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with one miserable plate of cold pasta.

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That's all he was allowed until he'd written it.

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Well, that says it all.

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The thought, "I just have to finish this,

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"and then I can have some fabulous food,

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"some fabulous pasta with sauce."

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It would be everything to him.

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You're absolutely right. There's a great rule of threes with Rossini.

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You also find it in Verdi in particular,

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where you get a little theme, like the one in the Barber Of Seville...

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There it is once. He gives it to you again.

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It's like he's tasting it, he's exploring its possibility.

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And on the third time, we get emancipation.

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The tune takes off.

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-That to me is absolutely like mastication, isn't it?

-It is!

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'Rossini famously said, and it's really endeared him to me,

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'that he cried three times in his life.

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'Once when his mother died,

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'once when he heard Paganini playing the violin,

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'and once picnicking on a lake,

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'when a warm truffled turkey slipped from his grasp into the water.'

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So, this is Rossini's birthplace, here in Pesaro.

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Apparently, when he died, he left lots of money to Pesaro.

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But, during his lifetime, they weren't over-keen on him.

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Typical, isn't it?

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Of course, after he died, everything here is "Rossini".

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'Born in 1792, he was famous for the galloping pace of his music,

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'from the Barber Of Seville to William Tell.

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'It was the music that made the hairs on the back of the neck rise.

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'They call it, "the Rossini rocket."

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'Now, in Pesaro, the most popular dish to bear his name is a pizza,

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'the pizza a la Rossini.

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'God knows what he'd have thought of it.

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'like any respectable pizza, it starts out all right,

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'with tomato paste and loads of mozzarella on a thin base.

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'And then something happens.

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'Some say it's a travesty,

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'others might think it a stroke of genius.

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'Well, we know Rossini was fond of eggs.

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'But hard-boiled eggs on a pizza?

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And, if that's not enough, it's artistically finished with,

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'yes, you've guessed it, mayonnaise,

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'in what is known in the pizza business

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'as a mayonnaise treble clef. What else?'

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That is fantastic! Many musicians have had dishes named after them,

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but nobody has had as many dishes,

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and as many elevated dishes, famous dishes, as Rossini.

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I'm thinking in particular of Tournedos Rossini.

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I think of that, personally,

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because when I was an 18-year-old chef at a hotel,

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the Great Western hotel in Paddington,

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it was my job to prepare the Tournedos Rossini.

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So, I know what goes into it.

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You've got fried bread,

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then you've got a really thick fillet steak on top of that.

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Then you've got foie gras on top of that,

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then a Marsala sauce all around, laced with sliced truffles.

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I mean, that's the sort of food Rossini's food is.

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We're going to put black truffle in.

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'Alberto Melligrano adds lots of truffles to this,

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'for this is a dish not for those of a light appetite,

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'or a light wallet.

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'This was inspired by the famous chef Careme, a friend of Rossini's.

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'It's supposed to be cooked in front of the customer,

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'but the waiter was too shy,

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'so Rossini told the poor chap to turn his back,

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'hence the name, "tourner le dos", "turn your back."

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'In Castellina in Chianti,

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'I've come to see an expert on the life of Rossini,

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'Professor Felasi from the University of Siena.'

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Professor, as a Professor of social anthropology,

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I'm intrigued about the importance that you put on food

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and Italian opera.

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Is it that important, an academic study, almost?

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Of course. Food is so important in any civilisation.

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Its social significance, its symbolic meaning is very important.

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And then, in Italy, it's especially important.

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And great musicians were usually great gastronomers.

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Particularly Rossini?

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Of course. He's the most important case.

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Each musician or performer, or composer,

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has had one dish dedicated to him.

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But it's only Rossini that has a whole menu.

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Going from antipasti, hors d'oeuvre, to pizza Rossini,

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which would amuse him to no end,

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which is being served in Pesaro and in California, for instance,

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and somewhere else. It's a horrid dish.

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I know, I've tried it!

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But it's a sign of the times.

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So, we have to be indulgent.

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But there is a sense that food is joyous, it's humorous.

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One always feels almost comic when one's eating.

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Of course.

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He said that loving, cooking, eating, singing,

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digesting the arias of that great comic opera

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which is life.

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This is one of Rossini's early operas,

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a comic farce called The Silken Ladder.

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He wrote it when he was in his teens.

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It's about fidelity, jealousy and love.

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This production features a kitchen,

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something the maestro I'm sure would approve of.

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I spoke to the baritone Carlo Lepore,

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about the influence that food has on opera.

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Is there a connection between the two, or am I being fanciful?

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Do you think we're right? Have we got some right in this connection?

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Yes, you're right. You're right.

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This is really true, because Rossini was a lover of good food.

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And food for him was like good singing,

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good woman, good life.

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And good wine!

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A good symphony,

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it's not something that you can't feel in your heart, really.

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He was like a chef when he did the compositions.

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You have to keep inside the right ingredients, good ingredients.

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You can't make a good dish without this.

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But when Rossini composed his operas,

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he always felt the flavour of the notes.

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I love the sauce, but...

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HE SPEAKS ITALIAN

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If you think of the aria of Don Magnifico,

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the dream of Don Magnifico is to be...

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HE LISTS FOODS IN ITALIAN

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APPLAUSE

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You might be wondering why you're watching pictures of Napoleon.

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Well, it's because of the wine he introduced here,

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when he proclaimed himself King of Italy.

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His beloved Pinot Noir, which he took on his campaigns,

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and most of it came from Burgundy.

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He loved it so much he planted vineyards near Pesaro,

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and it's a wine I'm certain that Rossini,

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being the man he was, would have sampled.

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Now, most of the Pinot Noir has gone,

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but this one vineyard remains, and belongs to the Mancini family.

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Luigi, this is wonderful.

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I've never heard of Pinot Noir from Italy, anyway,

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but tell me, surely your family must have some connection with opera,

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as you're so inevitably linked in these parts to Rossini?

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What I can tell you is that my great-grandfather

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was President of the Conservatorio Rossini.

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He had a passion for music, and a lot of passion for French culture.

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So, why would the local farmers be getting rid of the Pinot Noir,

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then, because it was French, or what?

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Nobody wants such a small bunch in the vineyards.

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They wanted big, generous Italian bunches?

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They wanted a lot of wine, obviously!

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What we think about wine today,

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is very different to what they actually needed at that time.

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Nowadays, wine is, you could say,

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a luxurious product, that, actually, nobody needs. At that time,

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wine was the cheapest source of calories, with pasta and bread.

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Wine was something that people needed to survive,

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especially people working hard in agriculture.

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I really didn't know that.

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So, it's a bit like in England, everybody drank beer.

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It's almost the same thing.

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Do you think Rossini would have tasted this Pinot Noir?

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It could be. I don't know if there is anything written about that.

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But he was living in the period

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when Pinot Noir was still cultivated in this area.

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John Dickie wrote a brilliant book called Delizia,

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about the history of Italian food.

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He teaches at the University of London.

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The mass of the people in Rossini's day

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would have eaten extraordinarily badly.

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Warfare, famine, disease, everything made their lives,

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their food lives, if you like, very, very fragile.

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Very, very vulnerable. They were subject to big changes,

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big historical changes going on.

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The traditional soups and cheap bread and gruel

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that the peasants would eat

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were being replaced by new world foods like polenta,

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made of maize of course.

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Polenta, for the peasants of Rossini's day,

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peasants in Italy, northern Italy in particular,

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was what potatoes were for the Irish peasant.

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They were a cheap way of filling stomachs,

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but they weren't very nourishing.

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We have this nostalgic vision of Italian food

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as being a food of the peasantry, the Club 18-130,

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these old peasants playing football in the vineyard with bloodshot eyes,

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living to 150 years old.

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I'm afraid it's rubbish.

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It's a nostalgic vision invented in our time,

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after the Second World War, when we'd left the peasant life behind.

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The peasants of Rossini's day

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would have thought it was a joke in very poor taste

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to think they were the epitome of good eating in Italy.

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'This is the town of Talamello,

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'and when Rossini talked about the comic opera which is life,

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'he could have been talking about this place,

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'and the story of its famous cheese, formaggio di fossa.

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'500 years ago, Spanish troops were billeted here,

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'and they ate the locals out of house and home.

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'But the women of the town decided

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'the soldiers weren't going to get

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'their hands on their precious ewes' milk cheese,

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'and so they hid it in pits. When the troops left,

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'they found it tasted even better than when they put it in.

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'Bruno Velone, like everyone here, is passionate about the cheese.'

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Bruno, this reminds me of a sort of Rossini opera,

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the idea of the soldiers coming, eating too much,

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hiding the cheeses, and then discovering this secret.

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-Si. Rossini was famous for eating a lot.

-Yeah.

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And he was a gourmet.

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And he's famous not just for music, but for food.

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-There is a lot of things...

-Oh, we know. Tournedos Rossini...

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-Exactly.

-Would he have had this cheese?

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Sure. Because this cheese is typical from this area.

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And Pesaro is real near.

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For us Italians, food is a cultural way of life.

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So, we can work ten hours for preparing a dish,

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and, in ten minutes, eat that.

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But it doesn't matter.

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For food, time is...

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We spend a lot of time. And that comes from our culture.

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'After the burial service, I joined them to sample the cheese,

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'which had a certain, how shall I say it,

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'caveyness about it.'

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Cheese, a good bread, and wine...

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And if you have a nice girl that served that, it can be enough!

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Well, I'd like to propose a toast to everyone, if you don't mind.

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To the formaggio di fossa of Talamello.

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ALL: Salute!

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This landscape of northern Italy looks bountiful,

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like a label for a fancy bottle of olive oil.

0:20:210:20:24

The cities here jealously guard their link

0:20:240:20:26

with the famous foods that bear their name.

0:20:260:20:29

When he was young, Rossini came here to Bologna,

0:20:290:20:31

the oldest university town in Europe.

0:20:310:20:34

He lived with his mother above a pork butcher's shop,

0:20:340:20:37

so he would have, no doubt, sampled Bologna's most famous product.

0:20:370:20:41

No, it's not Bolognese sauce, ragu Bolognese,

0:20:410:20:44

but the famous Mortadella sausage,

0:20:440:20:47

known throughout the world, like Rossini's operas.

0:20:470:20:50

As a cook, I couldn't resist

0:20:500:20:52

going to a thoroughly modern Mortadella factory,

0:20:520:20:55

to see how it was made.

0:20:550:20:56

There's a fabulous aroma here.

0:21:070:21:09

You've got garlic, you've got nutmeg and mace,

0:21:090:21:12

you've got cloves, you've got cinnamon.

0:21:120:21:14

You've got pepper, you've got coriander.

0:21:140:21:17

It's just so exotic.

0:21:170:21:19

But it's all just a little touch,

0:21:190:21:22

it's not like the Orient, this is Italy.

0:21:220:21:24

It's very, very subtle.

0:21:240:21:26

'And then the fat goes in.

0:21:260:21:28

'It wouldn't be Mortadella without those sweet chunks of fat.

0:21:280:21:32

'Then out it comes, in all its silky glory.

0:21:320:21:35

'This is opera to me.

0:21:350:21:37

'Then the huge sausages are cooked in vast ovens,

0:21:370:21:40

'and instantly cooled down in a shower of cold water.

0:21:400:21:44

'That's it, ecco lo'e', as they say over here.'

0:21:440:21:48

Look at these! These are magnificent.

0:21:480:21:52

We have 100 kilos Mortadella.

0:21:520:21:55

You could almost do a sort of Victorian photo.

0:21:550:21:59

And it's made by hand.

0:21:590:22:02

Maybe with a gun, as if I'd just shot it!

0:22:020:22:04

THEY LAUGH

0:22:040:22:06

'So, here's to Mortadella, and here's to Rossini,

0:22:060:22:09

'the greatest musical gourmet of his time.

0:22:090:22:12

'And here's to the comedy which is life.'

0:22:120:22:15

Giacomo Puccini was born in a place I always associate

0:22:520:22:55

with good olive oil, Lucca in Tuscany.

0:22:550:22:58

And he was part of a musical dynasty.

0:22:580:23:00

He was inspired by Verdi's Aida.

0:23:000:23:03

After seeing it, he said, "A musical window has opened for me."

0:23:030:23:08

He lived for much of his life here in Torre del Lago,

0:23:080:23:11

it means, "the tower by the lake".

0:23:110:23:14

This rare film of him was discovered recently by a film director,

0:23:140:23:17

Paolo Benvenuti, who, after seeing it,

0:23:170:23:21

was inspired to make a feature film about Puccini's life

0:23:210:23:24

on the edge of the lake.

0:23:240:23:25

When he wasn't sitting at the piano composing,

0:23:280:23:30

'he loved nothing better than to go with his mate,

0:23:300:23:33

'a local fisherman called Tonio, and shoot wildfowl for the table.'

0:23:330:23:38

One of the things I've discovered he really liked,

0:23:400:23:43

was Folaghe a la Puccini,

0:23:430:23:44

which was stewed duck with vegetables and pasta.

0:23:440:23:48

I think you'll find that's coot.

0:23:500:23:52

It was duck, it was in the film, it was duck.

0:23:520:23:55

No. He liked coots.

0:23:550:23:57

Coots?

0:23:570:23:59

You can't eat coots.

0:23:590:24:01

You can. It was coot.

0:24:010:24:03

Folaghe. Folaghe means "coot".

0:24:030:24:05

No, I think it means a type of duck.

0:24:050:24:07

It doesn't mean a coot. It's like eating London pigeons.

0:24:070:24:10

Urgh!

0:24:100:24:13

Anyway, he ate coot.

0:24:130:24:14

Duck, David, duck.

0:24:140:24:16

Coot, Ricky, coot.

0:24:160:24:19

Have it your own way.

0:24:190:24:20

All right.

0:24:200:24:22

Benvenuti's film tells the tragic story

0:24:290:24:32

of the suicide of Puccini's housemaid.

0:24:320:24:35

It happened after his wife suspected she was having an affair with him,

0:24:370:24:41

whereas the poor girl was simply the go-between

0:24:410:24:43

for him and her cousin Julia, who ran the local bar on the lakeside.

0:24:430:24:48

'I met up with Paolo,

0:24:500:24:51

'who reconstructed the little bar by the lake for his film.

0:24:510:24:55

'It's a bit empty and forgotten now,

0:24:550:24:58

'but nevertheless a fitting place to talk to him

0:24:580:25:00

'about Puccini's life here in Torre del Lago.'

0:25:000:25:04

Yeah, I remember, with the pump.

0:25:050:25:08

SHE SINGS IN ITALIAN

0:25:090:25:11

Grazie.

0:25:230:25:25

Paolo, in Britain I'm a chef.

0:25:250:25:26

And I'm particularly interested in Puccini's

0:25:260:25:30

love of food and of cooking.

0:25:300:25:33

And I think that comes out in his operas, would you agree?

0:25:330:25:37

HE SPEAKS ITALIAN

0:25:370:25:39

'He says, "Absolutely.

0:25:440:25:45

"Puccini loved good food so much,

0:25:450:25:47

"that whenever he was away in New York,

0:25:470:25:49

"or wherever, as soon as he came back, he'd say to Julia,

0:25:490:25:53

"Please, Julia, would you cook soup of cauliflower,

0:25:530:25:56

"or beans with taglialini?" He had to eat that.

0:25:560:26:01

"Not only that, but the whole village, and the farmers around,

0:26:010:26:04

"knew that he loved food.

0:26:040:26:06

"And he went to visit them sometimes at lunchtime.

0:26:060:26:09

"He'd go to their kitchen, open a pan,

0:26:090:26:11

"and if he fancied what he smelt, he'd say, "Oh, this is lovely!"

0:26:110:26:15

"And of course, they would say, "OK, sit down."

0:26:150:26:18

"The children used to hate him, because if he was at lunch,

0:26:180:26:21

"and he ate the food, they knew there'd be less for them."

0:26:210:26:24

HE SPEAKS ITALIAN

0:26:240:26:27

'There's a Puccini festival every year

0:26:280:26:32

'on the banks of Lake Massaciuccoli,

0:26:320:26:34

'in a huge, blue, open-air auditorium.

0:26:340:26:36

'If Hello magazine was published in the early 1900s,

0:26:360:26:40

'at the height of his fame, no question,

0:26:400:26:43

'he'd be on the front cover.'

0:26:430:26:44

I must say, meeting Paolo Benvenuti, and talking through the film,

0:26:440:26:49

and the background to Puccini's life,

0:26:490:26:51

I'm sort of filled with a sense of privilege, really,

0:26:510:26:55

in seeing this beautiful lake, which he loved so much,

0:26:550:27:00

and feeling the enjoyment that he had

0:27:000:27:03

for everything about the lake, the enjoyment of his friends.

0:27:030:27:06

It's great to understand that,

0:27:060:27:09

although he dressed incredibly immaculately,

0:27:090:27:12

and he'd have driven a Ferrari these days, probably.

0:27:120:27:16

And the way he smoked his cigarettes,

0:27:160:27:19

he was enormously attractive to women,

0:27:190:27:22

because he was so suave and debonair.

0:27:220:27:25

But he liked nothing more than going down to that bar

0:27:250:27:28

in that chalet, and drinking with his mates.

0:27:280:27:30

THEY COUNT IN ITALIAN

0:27:300:27:32

I mean, at one stage in the film, he's playing what I'd say was Spoof.

0:27:370:27:41

You know, he's spoofing for a round,

0:27:410:27:43

because at the end he goes like that, "Two more."

0:27:430:27:45

And it's that side of him, also, I have to say,

0:27:450:27:49

the side of him where he's got a girl on the side, you know?

0:27:490:27:55

And all that comes out in his operas,

0:27:550:27:57

this sort of sense of ordinariness.

0:27:570:27:59

But, of course, elevated by his immense talent,

0:27:590:28:03

and the wonderful melodies that he created.

0:28:030:28:06

'For 30 years, he lived by the lake, and wrote his most famous works,

0:28:200:28:24

'La Boheme, Tosca, and Madame Butterfly.

0:28:240:28:27

'He'd make many journeys to the grand home of the Marquesa Ginori,

0:28:300:28:35

'his friend, and a powerful landowner.

0:28:350:28:38

'It now belongs to Ginori's distant relative,

0:28:380:28:40

'the Contessa Maria Gaddi-Pepoli.

0:28:400:28:42

'But, because Puccini was such a frequent guest,

0:28:420:28:46

'I'm here to try one of his favourite dishes,

0:28:460:28:49

'Folaghe a la Puccini.'

0:28:490:28:50

So, Donatella is going to cook a coot for us.

0:28:500:28:55

I can't believe it, but apparently it is so.

0:28:550:28:57

I just think it might taste rather fishy, what do you think?

0:28:570:29:01

Yes, yes, it tastes fishy.

0:29:010:29:03

In fact, it's the only meat that you can eat also on Friday.

0:29:030:29:07

Because, as you know, for Catholic people, it's forbidden.

0:29:070:29:10

Folaghe, it's OK, you can do that.

0:29:100:29:14

'Essentially, it's just a stew of coot, with stock,

0:29:170:29:20

'wine, and a mirepoix of vegetables.'

0:29:200:29:23

-So, that's it, for 40 minutes?

-Yes.

0:29:250:29:27

So, how important do you think food was to Puccini?

0:29:270:29:29

For him, everything was important.

0:29:290:29:31

Food, good wine, beautiful woman, the music, and friends.

0:29:310:29:38

Everything. He enjoyed very much life.

0:29:380:29:42

'We ate on the Contessa's rather grand terrace with her friends,

0:29:420:29:46

'and the coot was served on a piece of toast to soak up the sauce,

0:29:460:29:49

'the exact way Puccini liked it.'

0:29:490:29:52

I've never tasted coot before.

0:29:520:29:56

Very good.

0:29:560:29:59

It tastes a bit gamey.

0:29:590:30:01

It's rather nice, it's just... It's slightly bitter.

0:30:010:30:04

It's so good.

0:30:050:30:07

Very good, really, in fact.

0:30:070:30:09

I mean, it's quite special,

0:30:090:30:11

it's a very sophisticated taste, I would say.

0:30:110:30:13

Oh, yes. Not so strong, not fish tasting.

0:30:130:30:16

Just a tiny bit of fish, a tiny bit of bitterness,

0:30:160:30:18

-a tiny little gaminess.

-Good.

0:30:180:30:20

It just... It increases my admiration for Puccini,

0:30:200:30:24

that he would have enjoyed something like this so much.

0:30:240:30:28

You know, I'm sort of reading him through the food he loved.

0:30:280:30:31

He loved this very much.

0:30:310:30:32

I bet, I bet.

0:30:320:30:35

But what did the lago, the lake, mean to him, then?

0:30:350:30:38

When he decided to come here and to live in Torre del Lago,

0:30:380:30:44

he was coming out from very big depression, he was very unhappy.

0:30:440:30:50

And this lake was representing for him, a sort of medicine.

0:30:500:30:57

He love it very much, and try to...

0:30:570:31:01

coming back again to the music, to composing music,

0:31:030:31:06

and especially the one, the coro muto of the Madame Butterfly...

0:31:060:31:11

What, you mean that...?

0:31:110:31:13

-You remember, hmm-hmm....

-Yes.

0:31:130:31:18

-Yeah. The sound of the wind in the reeds.

-Yes.

0:31:180:31:22

It's that humming, it's, like, ethereal, isn't it, that music?

0:31:220:31:27

Yes, it's like that. It's really a magic sensation.

0:31:270:31:32

I'm happy to stay in this part of the world.

0:31:320:31:35

MUSIC: "Madame Butterfly" By Puccini

0:31:350:31:38

Although he looked the part, he wasn't aristocracy,

0:31:500:31:53

but he certainly lived a very elevated lifestyle.

0:31:530:31:57

On the other hand, he mixed with artists and fishermen,

0:31:580:32:02

which I suspect was a rich well of inspiration for him.

0:32:020:32:06

They told me at the hotel where I was staying, that this,

0:32:090:32:12

the poignant humming chorus from Madame Butterfly,

0:32:120:32:15

was inspired by the sounds of the evening breeze in the reeds,

0:32:150:32:19

and you can feel that when you're here.

0:32:190:32:21

'The regional food of Italy,

0:32:300:32:33

'and by that I mean the everyday food that subtly changes

0:32:330:32:36

'from village to village and from town to town,

0:32:360:32:38

'is one of the constant threads that make up the tapestry

0:32:380:32:42

'of Italian life.

0:32:420:32:44

'This is a speciality from Puccini's home town of Lucca,

0:32:440:32:47

'and it would have been the sort of dish that he and his artist friends

0:32:470:32:51

'would be eating on a daily basis.

0:32:510:32:53

'I shared it in a lakeside restaurant

0:32:530:32:55

'with a celebrated Italian conductor, Alberto Veronesi.'

0:32:550:33:01

So, maestro, just explain this dish to me.

0:33:010:33:04

This is tagliarini alla Puccini.

0:33:040:33:09

It is done with Tuscan beans, the red beans from Diecimo,

0:33:090:33:15

a little town near Lucca, which Puccini loved very much.

0:33:150:33:21

Well, maestro, I wonder if with you, whether cooking and a love of food,

0:33:210:33:26

does it help you in your performances as a major conductor?

0:33:260:33:31

I think there are two kind of people who make music,

0:33:310:33:37

people which don't like to eat, and I don't like these people,

0:33:370:33:42

and people who absolutely need to eat before doing any kind of work.

0:33:420:33:50

Before conducting, before evening performance,

0:33:500:33:54

I have to be really satisfied with my stomach!

0:33:540:33:58

And he loved very much...people and his friends, especially his friends,

0:34:270:34:35

to be completely free, to eat, to laugh,

0:34:350:34:39

to play cards, to drink, and to say very bad words.

0:34:390:34:44

And that, you can see also in his operas,

0:34:450:34:50

describe what he was when he was young.

0:34:500:34:53

And, of course, when you are satisfied, when you eat well,

0:35:070:35:14

you can give more, and to be more serene,

0:35:140:35:18

to be more...more calm,

0:35:180:35:22

to have your music, and to find, really,

0:35:220:35:27

the right way to interpret the music.

0:35:270:35:30

I agree! I think it inclines you to a generosity of spirit.

0:35:300:35:35

-Generosity of spirit, yes. Please!

-Cheers. Salute.

0:35:350:35:41

When I go to Venice, there's one particular dish that I really love,

0:35:410:35:45

which I think is like a scampi risotto,

0:35:450:35:47

and they tell me the reason why it's so intense

0:35:470:35:49

is that the stock is made from, I think,

0:35:490:35:51

-from...well, shellfish, very concentrated.

-Of course it is.

0:35:510:35:54

But of course to most people who perhaps don't understand

0:35:540:35:57

how Italian cooking goes, they think,

0:35:570:35:59

"Yes, olive oil, yes, garlic, yes, tomato,

0:35:590:36:02

"those are natural bedfellows."

0:36:020:36:04

Bt the idea of all these kind of nasty unwanted bits,

0:36:040:36:06

like the head, the eyes, all that kind of stuff,

0:36:060:36:09

they're the foreign bodies. And in a way that makes me think of Puccini,

0:36:090:36:13

because he was absolutely brilliant of creating tunes out of nowhere,

0:36:130:36:16

which somehow summon up the essence of the character.

0:36:160:36:19

So, when Mimi first appears in Boheme,

0:36:190:36:22

what is it that he wants to understand about who Mimi is?

0:36:220:36:25

She's shy, she's probably quite diminutive,

0:36:250:36:28

she's out of her comfort zone,

0:36:280:36:29

-she's nervous, but there's something...

-Boisterous boys.

0:36:290:36:32

Exactly, in a garret in Paris.

0:36:320:36:34

And he assembles this tune which becomes like a motto for her,

0:36:340:36:38

every time you then hear it in the piece,

0:36:380:36:40

it's another part of the Mimi puzzle filling in in your mind.

0:36:400:36:44

And it's a funny connection of notes.

0:36:440:36:46

And here's the really rogue note coming up here.

0:36:480:36:51

It's, like, well out of place.

0:36:510:36:54

And then he turns it round.

0:36:540:36:55

If you put those notes together and said, "What do you think?"

0:36:550:36:58

you'd say, "No, that's a foreign body,

0:36:580:37:00

"it simply doesn't fit into the context of that phrase."

0:37:000:37:03

But that's like cooking.

0:37:030:37:05

The great Italian operas are all very much about humanitarian issues,

0:37:180:37:22

human stories, you know, the human condition.

0:37:220:37:26

Where the Germans, particularly people like Wagner,

0:37:260:37:29

and before him, Weber, were much more about mysticism, about magic,

0:37:290:37:33

about magic casements, other-worldly concepts,

0:37:330:37:36

Italian opera was always about me and you, and him and her.

0:37:360:37:40

Perfect, I mean, isn't that what it's all about, really?

0:37:400:37:43

That's why the food is so important,

0:37:430:37:46

because it's back to what really matters in life.

0:37:460:37:49

And in a way, if you can come up with the perfect melody, that's the key,

0:37:490:37:53

just in the way, the reason why Italian cuisine is so extraordinary,

0:37:530:37:56

is because it's about doing very simple things

0:37:560:37:59

-with very, very fresh ingredients, right?

-Yeah, it is.

0:37:590:38:02

So, same thing with Puccini.

0:38:020:38:03

If you can come up with the eureka moment...

0:38:030:38:05

HE PLAYS PIANO

0:38:050:38:07

..you're away, aren't you?

0:38:070:38:09

There in that one theme is all the DNA,

0:38:090:38:11

all the information you need to understand who Mimi is,

0:38:110:38:14

where she's from, and, ultimately, probably where she's headed.

0:38:140:38:17

There was a great deal of sadness in Puccini's life,

0:38:550:38:58

but again, the joys of the table were never far away.

0:38:580:39:01

And it was the lake, its light,

0:39:040:39:06

and the natural sounds that inspired him,

0:39:060:39:09

and all mankind benefited from that.

0:39:090:39:12

'This is Parma, where Verdi is king.

0:39:580:40:02

'His music is revered, and this monument to him, one of many,

0:40:020:40:05

'is a testament to the whole range of human emotions

0:40:050:40:09

'his operas captured and celebrated.

0:40:090:40:12

'Everything from love, hatred, joy, and deep, undying grief,

0:40:120:40:17

'are here for all the world to see.

0:40:170:40:19

'In the village of Roncole where Verdi was born,

0:40:220:40:25

'there are banners grandly bearing his wish to be known as a peasant,

0:40:250:40:29

'rather than someone even more famous

0:40:290:40:32

'than the great father of modern Italy, Garibaldi.'

0:40:320:40:36

I was sort of imagining before I got here

0:40:360:40:38

a bit of a peasant's hovel, but not at all.

0:40:380:40:41

In fact, he was an innkeeper's son.

0:40:410:40:43

This is where the guests at the inn would eat,

0:40:430:40:46

and I'm told that this was where the polenta, of course, was heating up,

0:40:460:40:49

and was stirred,

0:40:490:40:51

and they'd sit down, bowls of polenta, some wine,

0:40:510:40:55

Parmesan, of course.

0:40:550:40:56

No, not a peasant's background at all,

0:40:560:41:00

but, I suppose, in later life,

0:41:000:41:02

when you've got the king of Italy sort of bowing,

0:41:020:41:05

sitting down at your feet,

0:41:050:41:08

he probably used it as a way of grounding himself,

0:41:080:41:12

because he became so nationally and internationally famous.

0:41:120:41:17

He probably felt, "Yes, at heart, I AM a peasant."

0:41:170:41:20

And one has to think that having this background of an innkeeper,

0:41:200:41:25

that his whole childhood would have been so involved with food,

0:41:250:41:29

that it was obviously a very important part of his life.

0:41:290:41:34

'But wandering around Parma today,'

0:41:370:41:39

'and seeing the enormous importance of Verdi here,

0:41:390:41:42

'I mean, just look at all those posters over there,

0:41:420:41:45

'you begin to pick up the importance of opera to the Italians.

0:41:450:41:50

'When I set out on this journey,

0:41:500:41:51

'I just thought there was a good connection

0:41:510:41:54

'between food and Italian opera,

0:41:540:41:57

'but you need to be here to live it, to understand how enormous it is.

0:41:570:42:02

'I suppose, coming from cold northern Europe,

0:42:020:42:06

'Protestant influenced,'

0:42:060:42:08

this whole sort of Catholic enjoyment of the physicality of life

0:42:080:42:13

is hard to get on board,

0:42:130:42:15

but terribly attractive to us, of course.

0:42:150:42:18

And that's the world that Verdi, Rossini, and Puccini came from.

0:42:180:42:23

Just this enormous, sensuous enjoyment.

0:42:230:42:25

And once you've got it, you realise just what big stars they were.

0:42:250:42:31

There's nothing like it today.

0:42:310:42:33

You can't really combine the classic and the popular,

0:42:330:42:38

if you like, but in somebody like Verdi, you could.

0:42:380:42:42

I mean, he appealed to the highest echelons of society and the lowest.

0:42:420:42:48

Everybody loved him. And, of course, it made him enormously wealthy.

0:42:480:42:52

And what did he spend his money on?

0:42:520:42:54

The joys of the table, on food, on enjoying life.

0:42:540:42:59

I think that's really the crux of it.

0:42:590:43:00

I think that's what I mean about food and the Italian opera,

0:43:000:43:05

it's that fantastic sort of sensuous enjoyment.

0:43:050:43:09

I just noticed, this was an account of some food he ordered

0:43:090:43:14

when he was staying at the Grand Hotel in Milan, next to La Scala,

0:43:140:43:18

aged 87, a year before he died.

0:43:180:43:21

He ordered rice and liver,

0:43:210:43:24

trout hollandaise, veal jardiniere, oxtail, Brussels sprouts,

0:43:240:43:31

roast chicken salad, and an assortment of patisserie.

0:43:310:43:34

I mean, 87?

0:43:340:43:37

Isn't that somebody who loved his food as much as he loved opera

0:43:370:43:41

and loved life?

0:43:410:43:43

CLOCK CHIMES

0:43:440:43:46

'When he was at the tender age of nine,

0:43:590:44:01

'he played this organ in the church at Roncole.

0:44:010:44:05

'The organ is situated halfway up the wall, above the altar,

0:44:050:44:09

'so he'd have had a grand view of his audience, and they of him.

0:44:090:44:12

'Imagine what went through the mind of that boy,

0:44:120:44:15

'playing that powerful organ.

0:44:150:44:17

'Not only that, but he was surrounded by the imagery

0:44:200:44:23

'depicting good over evil, pain and suffering.

0:44:230:44:26

'The very stuff of opera.

0:44:260:44:29

'I wouldn't mind betting these icons had a profound effect

0:44:290:44:32

'on such a young boy,

0:44:320:44:33

'who was the centre of attention in that small church.

0:44:330:44:37

'In fact, one of Verdi's most famous operas, Nabucco,

0:44:370:44:41

'is based on the biblical story of King Nebuchadnezzar.

0:44:410:44:44

'Verdi said of it when it was first performed in 1842,

0:44:440:44:48

"This is the opera with which my artistic career really begins."

0:44:480:44:53

But of course the reason that Nabucco became

0:45:280:45:30

such an instant success, was because, at the time,

0:45:300:45:34

this part of northern Italy was yearning for independence.

0:45:340:45:38

It was under the rule of the Austro-Hungarian empire,

0:45:380:45:42

and so such stirring choruses like the Va, pensiero,

0:45:420:45:46

the Hebrews' lament for their homeland,

0:45:460:45:49

had a tremendous ring,

0:45:490:45:51

struck a nerve to the people of this part of Italy.

0:45:510:45:55

'The interval proved to be a revelation to me.

0:46:390:46:43

'Food and opera in this country

0:46:430:46:45

'are never very far away from each other.'

0:46:450:46:48

Well, this is very enjoyable, I must say,

0:46:480:46:51

because back in England, you'd just have a glass.

0:46:510:46:55

But to have all this wonderful culatello as well is sensational,

0:46:550:46:59

and such a pleasant thing to do.

0:46:590:47:01

I think it's typical of the Italian enthusiasm for food and opera,

0:47:010:47:06

that you have to have some nice food in the interval.

0:47:060:47:09

I very much approve.

0:47:090:47:11

Anyway, salute.

0:47:110:47:13

Charles, just in an attempt to prove the link

0:47:180:47:21

between food and Italian opera,

0:47:210:47:23

I've looked at various occasions in opera

0:47:230:47:25

where food or drink is mentioned.

0:47:250:47:27

Obviously, the fighting with the baguettes in Boheme,

0:47:270:47:30

and in Rigoletto, there's a drinking song.

0:47:300:47:32

But particularly in Traviata, of course,

0:47:320:47:35

with the most famous one, tell me about it.

0:47:350:47:38

Well, it does absolutely illustrate Verdi's, and through him,

0:47:380:47:41

the whole of Italy's lust for life, doesn't it?

0:47:410:47:44

I mean, the very word, "libiamo," it's such a sensual language.

0:47:440:47:47

Even just saying, "libiamo," there's an intrinsic melody to it.

0:47:470:47:51

It naturally climbs. Lib-yah, you know?

0:47:510:47:53

So, of course he sets it to what's known as a rising sixth,

0:47:530:47:56

which is particularly a combination of two notes

0:47:560:47:58

which suggests yearning, suggests really wanting, sort of desire.

0:47:580:48:02

That interval. And again.

0:48:020:48:04

"Libiamo" means "let's drink,"

0:48:130:48:16

'and this song is something that Verdi put into La Traviata

0:48:160:48:19

'to attract the opera stars of the day, and give them a walk-on part.

0:48:190:48:23

'It's performed here by the Parma Choral Society,

0:48:230:48:26

'who rehearse conveniently over a restaurant

0:48:260:48:29

'that specialises in cooking the dishes the maestro loved.'

0:48:290:48:33

It's just like it encapsulates that absolute sort of joy

0:48:420:48:46

and euphoria of meeting a load of people that you know well,

0:48:460:48:49

and you're going to drink, you're going to eat,

0:48:490:48:52

-you're going to enjoy yourself.

-Absolutely, kind of lust for life.

0:48:520:48:56

Just think, if it had been...

0:48:560:48:57

HE PLAYS PIANO

0:48:570:49:00

You know, it hasn't got nearly the elan of...

0:49:000:49:04

and he's tasting those notes.

0:49:090:49:11

He's tasting the interval between them like a fine wine in his mouth.

0:49:110:49:14

The other thing which works about this,

0:49:140:49:16

the thing that drags you out of your seat with a kind of centrifugal force

0:49:160:49:20

is the sense of lilt. Libiamo, libiamo!

0:49:200:49:22

"Of course we're going to drink. We couldn't do anything else."

0:49:220:49:25

Surely, this, more than anything else,

0:49:250:49:28

proves that Verdi was an absolute lover of the good things in life,

0:49:280:49:31

ie, food and wine.

0:49:310:49:32

'One floor below,

0:49:410:49:43

'one of the chefs is making the celebrated Rosa di Parma.'

0:49:430:49:47

Well, there couldn't be a more classic Parma dish than this.

0:49:470:49:51

I mean, it's fillet steak stuffed with culatello,

0:49:510:49:54

which is the rump of pork, as opposed to the leg,

0:49:540:49:58

even more revered in Parma than Parma ham itself.

0:49:580:50:02

And Parmesan.

0:50:020:50:04

So, you've got fillet steak, Parma ham and Parmesan, all in one dish.

0:50:040:50:08

It's a really good way with fillet steak, because, fillet steak,

0:50:080:50:11

I find quite boring.

0:50:110:50:13

So it's perfect to put lots of lovely flavours,

0:50:130:50:16

like culatello and Parmesan.

0:50:160:50:18

'So, it's rolled, sliced, flamed in brandy and Marsala wine.

0:50:320:50:37

'Talk about rich!'

0:50:370:50:38

I just love the look of this.

0:50:410:50:43

I mean, this is simple, luxurious,

0:50:430:50:47

the sort of thing that everybody would be longing to eat, I'm sure.

0:50:470:50:52

'The chef here makes it with reduced roasted meat stock and cream.

0:50:520:50:58

'Definitely a celebratory dish,

0:50:580:51:01

'which seems to say to me in true Mae West style,

0:51:010:51:04

"if you've got it, honey, why don't you flaunt it?"

0:51:040:51:06

'It's not a dish for the faint-hearted!'

0:51:060:51:09

CHEERING AND APPLAUSE

0:51:140:51:17

'As this programme's about food helping the creative process,

0:51:200:51:24

'the great food writer Brillat-Savarin said in 1825,

0:51:240:51:28

"After a good meal,

0:51:280:51:30

"both body and soul enjoy a remarkable sense of well-being.

0:51:300:51:34

"Your brain is refreshed,

0:51:340:51:36

"your wits are sharpened, and your imagination is fired".

0:51:360:51:40

'This is Verdi's house. Well, it's more than a house,

0:51:430:51:46

'it's a farm, where he threw himself into being the gentleman farmer,

0:51:460:51:50

'and where his workforce would cultivate and rear

0:51:500:51:53

'everything he needed to be self-sufficient.

0:51:530:51:55

'And of course, this place was the creative centre of his works.'

0:51:550:51:59

So, this is where Verdi composed.

0:52:010:52:05

Sat at the desk. Piano over there.

0:52:050:52:07

And he had a good library of books, because he read a great deal.

0:52:070:52:12

Very well read. In fact, he read Shakespeare,

0:52:120:52:16

Paradise Lost, Dante, of course.

0:52:160:52:18

Schiller and Byron as well.

0:52:180:52:20

It's really interesting.

0:52:200:52:22

I'm not a real opera buff, but this relationship between the librettist,

0:52:220:52:29

in his case Arrigo Boito, and himself,

0:52:290:52:32

because, obviously, he drove the whole thing.

0:52:320:52:35

Obviously, all the glory is to the music,

0:52:350:52:40

but the words are very important too.

0:52:400:52:42

'I often think a lot of really creative work is done by two people.

0:52:450:52:51

'The sum of the parts is better than the individuals.'

0:52:510:52:54

Wow, look at that.

0:53:030:53:06

That is splendid.

0:53:060:53:09

I mean, I knew he had a model farm, but look at that avenue of trees.

0:53:090:53:13

It's so aesthetically pleasing as well.

0:53:130:53:16

Look at the quality of the soil there.

0:53:160:53:19

And, of course, he grew everything he wanted.

0:53:190:53:21

Corn, he had poultry, cattle, vineyards.

0:53:210:53:25

What a really special way to spend your money.

0:53:250:53:28

I'd love to do something like this.

0:53:280:53:31

'Giuseppe Verdi's farmers had to supply him

0:53:330:53:36

'with a specific list of produce -

0:53:360:53:38

'800 kilos of grapes, eight chickens in each month of July and August,

0:53:380:53:44

'and they had to weigh at least two kilos.

0:53:440:53:46

'20 dozen eggs at Easter and August,

0:53:460:53:49

'eight capons at Christmas, each weighing four kilos.

0:53:490:53:53

'The list, I'm sure, went on and on,

0:53:530:53:55

'from a man who really loved his food.

0:53:550:53:58

'In this region, Emilia-Romagna, you never can stray far from opera,

0:53:590:54:05

'whether it's a full-blown affair, or a recital of choice works.

0:54:050:54:09

'This is the Little Theatre in Busseto, near Verdi's home.

0:54:180:54:21

'And this is the famous duo,

0:54:210:54:23

'Daniela Dessi, and her husband, Fabio Armiliato.'

0:54:230:54:27

As we're enjoying some Verdi tonight,

0:54:270:54:30

tell me about his love of food. What did he like?

0:54:300:54:33

He used to bring with him the food from his own area,

0:54:330:54:38

when he went on a trip.

0:54:380:54:41

He brought pasta and salami,

0:54:410:54:45

something to have the joy of, and remind him of his own country.

0:54:450:54:51

That's a habit,

0:54:510:54:53

and he loved to have this, this food with him and to enjoy it.

0:54:530:54:59

And Rossini too?

0:54:590:55:01

SHE SPEAKS ITALIAN

0:55:010:55:02

'She says, "Rossini was a real big eater, and enjoyed his food,

0:55:020:55:06

"and ate a lot, and became very fat.

0:55:060:55:08

"Whereas Verdi enjoyed his food, but enjoyed it in moderation.

0:55:080:55:12

"And he chose the best foods, and he loved to be slender and noble.

0:55:120:55:17

"To him, food was a pleasure, but never excessive."

0:55:170:55:20

AUDIENCE CLAP ALONG

0:55:280:55:30

'I went to a little trattoria in the middle of Busseto.

0:55:380:55:41

'Verdi could well have eaten here.

0:55:410:55:43

'Certainly, they serve his favourite ham, Culatello di Zibello,

0:55:430:55:47

'with lumps of Parmesan cheese.

0:55:470:55:50

I'd never been here before,

0:55:500:55:51

'but there was a great warmth about the place,

0:55:510:55:54

'and a sense of conviviality.

0:55:540:55:56

'It's a place where I wanted lunch to go on all afternoon.'

0:55:560:55:59

I was walking past here this afternoon,

0:55:590:56:02

and I just noticed in the window and did a double-take,

0:56:020:56:05

this black and white photo of what looked like Verdi,

0:56:050:56:07

standing behind the counter there. I was thinking,

0:56:070:56:10

"Gosh, this place is really old". I looked again,

0:56:100:56:13

and it was Verdi standing with the current patron.

0:56:130:56:17

But then I thought, everywhere I've been,

0:56:170:56:19

whether it's Pesaro with Rossini, or Torre del Lago with Puccini,

0:56:190:56:25

or here around Busseto,

0:56:250:56:27

there's so many dishes in honour of all these composers.

0:56:270:56:33

Think of that rather garish pizza in Pesaro,

0:56:330:56:37

or the soup in Torre del Lago, or here, all those things.

0:56:370:56:42

You just think, did he really have them all?

0:56:420:56:44

Did he like all these dishes? I don't know.

0:56:440:56:47

All those 19th century composers are long gone,

0:56:470:56:50

but those wonderful tunes and those fabulous operas live on,

0:56:500:56:54

as does the food they loved.

0:56:540:56:56

What could be more Italian than that?

0:56:560:56:58

MUSIC: "Nessun Dorma" by Puccini, sung by Pavarotti

0:56:580:57:02

'This.

0:57:020:57:04

'The joys of opera and food in one person, the great Pavarotti.

0:57:040:57:10

'He lived right next door to a restaurant run by his friend,

0:57:100:57:13

'Cesare, and Pavarotti's favourite dish was a black rice risotto.

0:57:130:57:19

'According to Cesare, he ate it for every meal.

0:57:190:57:23

'It's made using the all-important beef stock -

0:57:230:57:25

'over here they call it brodo -

0:57:250:57:28

'Parmigiano Reggiano, and the local black rice.

0:57:280:57:31

'In fact, the fewer the ingredients, the better the risotto, I find.

0:57:310:57:35

'But it had a real touch of opera,

0:57:350:57:38

'for a man who was known throughout the world for his love of good food.

0:57:380:57:43

'It was finished with a melted gold leaf, 24 carat.

0:57:430:57:47

'That, to me, is opera on a plate.

0:57:470:57:52

'Well, it was Pavarotti.'

0:57:520:57:54

Here in Parma, it was a habit to go to the performance,

0:57:590:58:04

and in the back, where people sit, they were cooking.

0:58:040:58:10

Cooking, boiling the pasta.

0:58:100:58:12

-So, in the intermission, they have agnolotti.

-Si. Yes.

0:58:120:58:15

This is a habit.

0:58:150:58:16

This is a great connection, because you enjoy the music,

0:58:160:58:19

and enjoy the food.

0:58:190:58:20

Imagine that at the Royal Opera House in Covent Garden!

0:58:200:58:24

THEY LAUGH

0:58:240:58:25

# Vincero

0:58:250:58:30

# Vincero, vincero! #

0:58:310:58:45

APPLAUSE

0:58:450:58:47

Subtitles by Red Bee Media Ltd

0:58:500:58:53

E-mail [email protected]

0:58:530:58:56

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