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Gianni Truvianni; Author Of The Book “New York’s Opera Society”

Profile Information

Web Site:
http://ezinearticles.com/?expert=Gianni_Truvianni
Cooking Experience:
People always like what I cook (very good experience)
Favorite Recipe:
pasta carbonara
About Me:
My name is Gianni Truvianni, I am an author who writes with the simple aim of sharing his ideas, thoughts and so much more of what I am with those who are interested in perhaps reading something new. I also am the author of the book entitled “New York’s Opera Society”.

Gianni Truvianni; Author Of The Book “New York’s Opera Society”


Gianni Truvianni; Author Of The Book “New York’s Opera Society”

My name is Gianni Truvianni; American by birth as I was born in New York City. Home to the “Metropolitan Opera House” which is without a doubt one of the greatest opera houses in the world along with so many others that I will not even attempt to mention them in fear of leaving any out. However what I will mention is that it was the “New York Metropolitan Opera House” along with the social life and grand music that surround this bastion of culture that inspired my novel “New York’s Opera Society”.

Regarding my knowledge of opera and classical music this I must confess that though what I feel is passion; I am but limited to playing the role of “serious aficionado” or what I would categorize as such. I only knowing what I do from the books I have read along with having spent the last ten years of my life listening exclusively to classical music and opera on DVD as well as “Mezzo”. “Mezzo” being a French channel which broadcasts classical music, opera and Jazz 24 hours a day. Listening at home conversely is not what I have limited myself to as I have also in recent years become a regular at Warsaw’s opera house (Teart Wielki) where I have seen just about every opera production offered from “Carmen” (Bizet) to “La Traviata” (Verdi).

http://www.articlesbase.com/authors/gianni-truvianni/34463

http://ezinearticles.com/?expert_bio=Gianni_Truvianni

http://www.myebook.com/index.php?option=tag&A=mr&tag_id=28481


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Gianni Truvianni's Recipes

Classic Bolognese Ragù according the Accademia Italiana della Cucina, 1982

The Accademia Italiana della Cucina (Italian Academy of Cuisine), witnessed the authentic recipe for Bolognese Ragù being registered with the Bologna Chamber of Commerce on the 17th October 1982 in in the Palazzo della Mercanzia. The recipe below is reproduced from…

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Posted on December 11, 2010 at 12:38pm — 1 Comment

Linguine With Clams and Dried Tomatoes

Ingredients
8 ounces packaged dried linguine, fettuccine, or spaghetti…
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Posted on December 9, 2010 at 11:40am

Pollo (Marinated Chicken)

something from my mother's country of Argentina



Ingredients:

1 whole chicken, about 4 pounds

1 onion, cut up

2 carrots, sliced

1 bay leaf

1 teaspoon rosemary

1 glass of white wine

1 apple, grated

1 tablespoon of sugar

salt and pepper

lemon juice



Directions:

1) Wash the chicken, cut it in pieces and season well with salt and pepper.

2) Place in a glass baking dish.

3) And add the onions, carrots, bayleaf,… Continue

Posted on December 6, 2010 at 3:00am

Roast Fish Recipe - Pesce al Forno - Italian Roast Fish

Roasting a fish is a procedure more than a recipe, and will work well with any sort of fish that takes well to being roasted. Fish availability changes remarkably from place to place; in the Italian seas the fish most prized for roasting are branzini, orate, saraghi, spigole, dentice, and cefali -- According to Alan Davidson's Mediterranean Seafood (Penguin Books), these are sea bass, gilt head bream, dentex, two-banded bream, and gray… Continue

Posted on December 6, 2010 at 2:58am

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