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The Cultural Association Maria Callas and Trenta Publisher
present the book
The Divina at cooking-Maria Callas’s secret
recipe book
It’s on sale in all italian
and swiss bookshops Bruno Tosi’s “The Divina
at cooking-Maria Callas’s secret recipe book”,
edited by Trenta Publisher (www.trentaeditore.it).
The official launch of the
book, the first one showing Callas’s passion for
cooking, has taken place on November Thursday 30th at
La Rinascente Duomo of Milan, in the presence of many
journalists and televisions.
The book is about the Divina’s
unknown facet, the woman’s one, loving eating
and the best recipes of our gastronomic tradition, besides
recipes from the countries where the big artist worked
during her career.
Chapter after chapter, year after year, the book includes
more than 150 recipes Maria Callas collected in her
life: the ones created for her by big chefs
like Arrigo Cipriani, Rolando Lami and Nicola Rosato;
the ones cut out from the most well known
cookery books, the ones conceived
for her and her guests by the cook of Christina,
Aristotele Onassis’s ship; the ones ideated
by her loyal butler, Ferruccio Mezzadri.
Finally, but not less important, the ones written
by herself.
The whole followed by the voices of
the people who really knew her as Bruno Tosi, president
of the Cultural Association dedicated to her, Carlo
Moreni, music critic for “Il Sole 24 Ore”,
Carla Nani Mocenigo, great friend of Maria Callas, and
Arrigo Cipriani himself of Harry’s Bar in Venice.
Barbara Carbone (Trenta Editore) and Bruno Tosi
Barbara Carbone, Carla Nani Mocenigo and Bruno Tosi
Bruno Tosi, music critic and writer,
has published over the last few years various music
monographs, among which two dedicated to Maria Callas:
“Casta Diva” and “Giovane Callas”,
that received esteemed recognitions, such as Pedrocchi,
Chianciano and Diego Fabbri Prize.
The author of “The Divina at
cooking”, in the past press agent of the most
famous opera singers, from Renata Tebaldi to Giulietta
Simionato, from Joan Sutherland to Raina Kabaivanska,
from Mario Del Monaco to Franco Corelli, has recently
been appointed Supreme Officer of the Order of Merit
of the Italian Republic by Carlo Azeglio Ciampi.
From the preface to the book:
“Cooking well – once Maria Callas declared–
is just like creating. The one who loves cooking, loves
inventing as well. In all her life the great prima donna,
aiming to be a perfect landlady, always dreamed, even
if at a certain point impossible because of the very
many engagements away from home, of cooking and preparing
delicious specialities for herself and her guests. On
the contrary her diet was relentless, from thirty years
forward. No more fois gras, venetian style liver with
polenta, rice with eels and chocolate éclairs.
Maria Callas was not allowed. From 108 kg., she managed
to lose forty kg. in one year, getting a waist measure
of 59 cm.(…)”
“Bruno Tosi”
From the chapter “Arrigo
Cipriani’s recipes”:
Carpaccio is the most popular dish at Harry’s
bar. Its name derives from Vittore Carpaccio, famous
venetian renaissance painter, known for using bright
red and white colours. My father created this dish in
1950, the year of the great exhibition of Carpaccio
in Venice (…). The real Carpaccio is the one invented
by my father and consists in very thin slices of beef
laid on a plate and decorated in Kandinsky style, with
a sauce we call “universal”.
(Arrigo Cipriani)
The Divina at cooking-Maria Callas’s
secret recipe book
Size: 20x28 cm.
Pages: 166
Bookshop price: 25,00 euros
Info request: info@trentaeditore.it
The gala dinner with Maria Callas' recipes at Raffles
Hotel Vier Jahreszeiten, Hambourg
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