The Operalicious Cookbook has created menus designed to immerse yourself in the food of opera! The Niagara Gazette will be filming me cooking the dish I published in Operalicious; my segment will appear on their YouTube Channel and also will be featured in their new food magazine Delish, a bi-monthly full-color magazine packed with photos and stories about restaurants and food in the Niagara region. Mine is a recipe from the Friuli-Venezia-Guilia region of Italy, just north of Venice, where I lived and visited while singing Baroque operas in the city.

“Travel to Egypt with Aida to feast on Kofta and Fattoush, to Spain for Sangria and Paella with Carmen and the Southern US for Fried Chicken with Susannah. Recreate the historical opera dishes of tenor Enrique Caruso with his Naples Style Bucatini, and Risotto from composer Giuseppe Verdi. Also included are Opera Singer’s Favorites with Classic Bread Pudding from Soprano Jacqueline Ornsby, Friûlan Polenta from Bass Suzanne Fatta, and Rueben Slaw from Soprano Jacqueline Quirk. Also look for Opera Buffs Obsessions and Opera Sweets including Almond Opera Cake from Soprano Danielle DiStefano, and a synopsis of each opera to round out your gastronomic opera listening sessions. Conceived by Sylvia Volk, a lifelong opera devotee, with Wayne Line and Eileen Breen compiling and editing.”

Conceived by Sylvia Volk, a lifelong opera devotee, with Wayne Line and Eileen Breen compiling and editing.