蜜芽传媒

Italian food and Italian opera - a marriage of music and menus that combine perfectly in this series which looks at Italy鈥檚 rich cultural history. Walter Iuzzolino goes in search of the perfect match of food and music as he visits some of the best Italian kitchens in London and Rome. We鈥檒l discover how the great opera composers such as Verdi, Rossini and Puccini loved their food and felt particular affinity with produce from their own Italian regions. We鈥檒l hear some of the great moments in opera where the banquet takes centre stage, and at the same time we鈥檒l be in the kitchens with some of the top Italian chefs to get their tips on getting the recipes right.

Walter will meet Giorgio Locatelli in his restaurant at the National Gallery. He explores Rossini's love of rich food whilst showing us how to make Cannelloni alla Rossini.

Conductor Renato Balsadonna will be talking about Puccini and tasting a dish that he loved at the Belvedere in Holland Park. Francesco Dibenedetto is the head chef at the Peninsula hotel, and he is in conversation with young conductor Nicolo Foron, who has conducted the London Symphony Orchestra - they discuss Verdi's taste in food and Francesco cooks Spalla Cotta, an Italian version of cooked ham. Walter is also in Rome to talk to experts on Verdi, and to taste some Italian food in the country itself.