{"id":1771,"date":"2017-04-26T16:26:32","date_gmt":"2017-04-26T14:26:32","guid":{"rendered":"http:\/\/www.marenostrum-film.ch\/en\/?page_id=1771"},"modified":"2025-10-03T11:01:53","modified_gmt":"2025-10-03T09:01:53","slug":"daniele-carnovich-italy","status":"publish","type":"page","link":"https:\/\/www.marenostrum-film.ch\/en\/daniele-carnovich-italy\/","title":{"rendered":"Daniele Carnovich, Italy"},"content":{"rendered":"\n<p>Born in Padua (Italy), he studied music at the conservatory of his city, obtaining the diploma of flute. Then he studied composition and singing, and in these areas, he specialized in the baroque repertoire.&nbsp; His concert activity begins in 1981, taking part in the most famous early music festivals in Italy and in the rest of Europe, and later also in Canada, USA, Mexico, Australia, New Zealand, Israel, Japan, Brazil, Colombia and Argentina.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><a href=\"http:\/\/www.marenostrum-film.ch\/wp-content\/uploads\/2017\/04\/MN-Daniele-Carnovich-020.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"169\" src=\"http:\/\/www.marenostrum-film.ch\/wp-content\/uploads\/2017\/04\/MN-Daniele-Carnovich-020-300x169.jpg\" alt=\"MN Daniele Carnovich 020\" class=\"wp-image-1639\" srcset=\"https:\/\/www.marenostrum-film.ch\/wp-content\/uploads\/2017\/04\/MN-Daniele-Carnovich-020-300x169.jpg 300w, https:\/\/www.marenostrum-film.ch\/wp-content\/uploads\/2017\/04\/MN-Daniele-Carnovich-020-768x432.jpg 768w, https:\/\/www.marenostrum-film.ch\/wp-content\/uploads\/2017\/04\/MN-Daniele-Carnovich-020-1024x576.jpg 1024w, https:\/\/www.marenostrum-film.ch\/wp-content\/uploads\/2017\/04\/MN-Daniele-Carnovich-020.jpg 1920w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/figure>\n\n\n\n<p>In 1986, he began working with Jordi Savall and Hesperion XX (now Hesp\u00e8rion XXI). One year later the Capella Reial was founded, group in which he has beeb the bassholder for more than twenty-five.&nbsp; Daniele Carnovich is also dedicated to the teaching of music to children. He has taught music education for almost twenty years, and in January 2001 has published in Italy the text called &#8220;Do Re Mi&#8221;, a complete course of education to sound and music in two volumes for young musicians.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Al\u00b7l\u00e0 men eir\u00e9ne - der grosse Frieden\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/rMJOPNyDd_c?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p><em>Ricetta<\/em><br>&#8220;<em>Vengo da una regione, il Veneto, in cui per molti anni l\u2019alimento base era costituito dal mais o granoturco, pi\u00f9 che dal raffinato frumento. E con la farina di granoturco si ottiene la POLENTA, base di moltissimi piatti della cucina veneta, e di tutto il nord d\u2019Italia. Infatti la Polenta era anche definita \u201cil pane dei poveri\u201d.<\/em><\/p>\n\n\n\n<p><em>In un grande paiolo di rame si mette a scaldare dell\u2019acqua (2 litri), con un bel cucchiaio di sale e uno di olio. Quando l\u2019acqua bolle, si versa la farina di mais (500 gr.), poco alla volta per evitare la formazione di grumi, e sempre mescolando. Si gira e si rigira, con pazienza, con un lungo mestolo di legno, per 40 minuti. \u00c8 cotta. Si versa la polenta su un tagliere rotondo a intiepidire.<\/em><\/p>\n\n\n\n<p><em>La Polenta serve di base a moltissime ricette sia di carne (qualsiasi stufato di carne, arrosti di tutti i tipi, cacciagione come quaglie, coniglio, cinghiale\u2026) che di pesce (Baccal\u00e0 alla vicentina, pesce fritto misto\u2026). Ma \u00e8 un buon accompagnamento anche di formaggi saporiti, di funghi o di legumi (fagioli e piselli). Tutte queste ricette si trovano facilmente in internet.&#8221;<\/em><\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"El pan de la aflicci\u00f3n (Jordi Savall, Mare Nostrum)\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/_pGLKj1K6ew?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>ANEDDOTO<br>Solo qualche breve rima, per descrivere le citt\u00e0 della mia regione:<\/p>\n\n\n\n<p>NOI SIAMO VENETI<br>GENTE ALLA BUONA<br>POLENTA, VINO E PEARA&#8217; <sup>1<br><\/sup>FISARMONICA A VOLONTA&#8217;<br>E CHI LAVORA L&#8217;AMORE POI FARA&#8217;<br>EVVIVA I VENETI ECCOCI QUA&#8217;<\/p>\n\n\n\n<p>VENEZIANI GRAN SIGNORI<br>PADOVANI GRAN DOTTORI<br>VICENTINI MAGNA GATTI<br>VERONESI TUTTI MATTI<br>TREVISANI PAN E TRIPPE<br>ROVIGOTTI BACO E PIPE <sup>2<br><\/sup>E BELLUN? TE SI PROPRIO DE NESSUN<\/p>\n\n\n\n<p>VENEZIA LA BELLA<br>E PADOVA SUA SORELLA<br>VICENZA LO SA COM&#8217;E&#8217; BUONO IL SUO BACCALA&#8217;<br>LA NOSTRA VERONA CON L&#8217;ARENA FA LA SIGNORA<br>E TREVISO COL RADICCHIO SI FA BUON VISO<br>A ROVIGO PENSA UN PO&#8217;, SFOCIA IL DELTA DEL FIUME PO<br>E BELLUNO DA LASSU&#8217;<br>A TUTTI QUANTI FA CUCU&#8217;<\/p>\n\n\n\n<p><sup>1 Salsa a base di pepe (da \u201cpeare\u201d = pepe)<br><\/sup><sup>2 Baco = tabacco <\/sup><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Born in Padua (Italy), he studied music at the conservatory of his city, obtaining the diploma of flute. Then he studied composition and singing, and in these areas, he specialized in the baroque repertoire.&nbsp; His concert activity begins in 1981, taking part in the most famous early music festivals in Italy and in the rest [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-1771","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.marenostrum-film.ch\/en\/wp-json\/wp\/v2\/pages\/1771","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marenostrum-film.ch\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.marenostrum-film.ch\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.marenostrum-film.ch\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marenostrum-film.ch\/en\/wp-json\/wp\/v2\/comments?post=1771"}],"version-history":[{"count":2,"href":"https:\/\/www.marenostrum-film.ch\/en\/wp-json\/wp\/v2\/pages\/1771\/revisions"}],"predecessor-version":[{"id":2677,"href":"https:\/\/www.marenostrum-film.ch\/en\/wp-json\/wp\/v2\/pages\/1771\/revisions\/2677"}],"wp:attachment":[{"href":"https:\/\/www.marenostrum-film.ch\/en\/wp-json\/wp\/v2\/media?parent=1771"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}