Personally Speaking~Me oh my, which one do I want?

Do you ever stand there staring like a deer in headlights when looking at the vast displays of olive oil to choose from?  I know how to tell if it’s from Italy, but beyond that I am clueless.   Well, I admit I was until I came across this great article that explains what to look for!  Felice per la cottura!  (Happy cooking!)

 

When it comes to quality olive oil, Italy certainly holds the world’s first place. Yet, do we really know how to recognize a truly good olive oil from a mediocre one?

 

Here are some simple rules to recognize a quality extra virgin olive oil.

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First of allalways go for dark bottles that protect their content from light and avoid its oxidation

 

Labels should give us basic information:

The olives’ geographical origin

Their type

Where they have been pressed

Where the oil has been bottled.

 

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Checkmate to bad olive oil: here are some simple rules to recognize a quality extra virgin oil.

 

Acidity should always be lower than 3%.

Olives should always be cold pressed, which means the process should take place at less than 27 degree Celsius to keep flavors intact.

Color and clearness are important parameters to recognize a quality extra virgin oil.

It shouldn’t be too liquid, as it would mean it contains high quantities of  polyunsaturated fats.

It should smell fresh, with hints of freshly cut grass, tomato peels, almonds, and artichoke leaves.

It should taste bitter and tangy, that is, rich in polyphenols!

  

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 Make sure its expiration date isn’t over 18 months from production and that price isn’t lower than 18 USD per litre (15 Euro). 

If all these parameters are met, than you got yourself a great bottle of extra virgin olive oil! Try it also to fry: it’ll surprise you. 

And of course, always check the label says 100% Italian. 

 

Article credit to L’Italio Americano,  and Varinia Cappelletti.

Personally Speaking~ Ignazio the Cook ~

 

First of all I must tell you that Ignatius here does not provide a real recipe but it is as if he were making an imitation of some Italian chef because he uses a deeply accented language in southern Italian.

Translation: 

So all right,

We roast the zucchini already sprinkle with the red wine.  Spadelliamo ( = stir -fry) for good as Cannavacciuolo ( famoso cuoco italiano del momento) teaches.

All right, take paper towel and clean everything.   Ciao. (kiss)

 

It is better understood that they are zucchini cut into cubes and fry with a little oil, sprinkle the courgettes with red wine and sauté them (stir-fry), mixing the zucchini well with the wine.

 

Note the sharp chef’s jacket.  This guy is serious about his skills!  

Ignazio has always had a flair for cooking.  Here he is way back in 2013, making Scaloppine alla Marsala!

This is a sweet short interview from 2013 where Ignazio talks about his favorite food and his Mammas cooking.  Marie and I were lucky enough to actually go to Nina’s Pizzeria.  It is a cozy little place with three smiling young women who make GREAT pizza!

Nina and her staff

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Marie…Nina…Jane

to Jane 10

 

So who would like this dashing chef to come and cook for them?  I think we will all have to get in line BEHIND Marie and Loretta! 🙂

********

Translation of video by our very own Daniela!

Credit to all owners of videos.

~Personally Speaking~ Tribute to Ignazio via Cappiddruzzo di Ricotta!

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I am so happy to say, “We did it, we did it!!”   Penina and I made our first ever “Cappiddruzzo” di Ricotta…a Tortello in honor of Ignazio!

Jane says…

It was not hard.  The recipe is very easy. (See earlier post from 11/6/17 for recipe.)  I used the pre-made pizza dough you can buy in the refrigerator section at your grocery store.  I have to add a correction to the original recipe…roll the dough out to 1/4 inch thick, NOT 2-3 cm!    The ricotta-chocolate chip-vanilla-cinnamon combination is delicious.  I think they taste best just fresh out of the oven!   Besides sprinkling the finished top with sifted powdered sugar, I dressed it up a little more with a drizzle of melted Nutella…all the while listening to IL VOLO serenading me in the back ground!

Tortello 4 (1)

 

Penina says…

I found it very easy. The dough that I had came in a big thick rectangle. I was able to pull it apart into two thinner rectangles because the dough looked layered and I just turned up a corner and started pulling. It was a lot easier to roll it out that way as it was already a lot thinner. I started out doing what it said–folding it over twice.  Then I had a lot of filling left, so I went back and cut off the parts that were just empty dough and re-rolled them and made a couple more to use up the filling. I have plenty of ricotta left–I may try it again with the pizza dough in a few days (after we eat these up!).

If you have bought dough this is a no brainer.  How hard is it to stir up the ingredients? My grandkids could do it (okay, two of them couldn’t!).  The hardest part is rolling out the dough.

 

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Now we are ready to sit down with a cup of Lavazza coffee, and feast on our creations!  The only thing missing is YOU, our fellow Flight Crew members.  How we wish we could all sit together at the same table and share our friendship in person, while enjoying a special treat in tribute to Ignazio, (and of course we can’t forget his brothers, Piero and Gianluca!)

 

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ENJOY…Godere!

 

Credit to owner of Ignazio photo and to Nina, for the inspiration of the Tortello!

Truffles: Why You Love Them…or Despise Them

Today I would like to talk about truffles. No, not the chocolate kind . . . though they are ever so delicious and so-named because they do indeed resemble a real truffle.

Truffle

I am speaking of the diamond of the culinary world, a truffle, or tartufo in Italian . . . a rare, edible mushroom that is considered to be a delicacy due to its intense aroma and characteristic flavor. They have a firm texture and are most often shaven on top of food before serving, although they can also be used to infuse flavor into dishes. Though there are hundreds of different species, only some — mostly those found in the genus Tuber — are considered delicacies. Truffles grow underground in symbiotic relationships with trees and are difficult to find; as a result, they are usually harvested in the wild by hogs and trained dogs.

Among the most popular of the different types of mushrooms that are used in foods are white mushrooms, morels, truffles and portabella mushrooms. I personally LOVE morel mushrooms! I’d really like to try some truffles to see how they compare.

Types

Truffles are usually classified mainly based on their appearance, smell, and taste. Found in a variety of regions around the world, many are commonly known by their location rather than their technical name. Their value varies depending on their rarity and specific aromatic qualities; the rarest are the most expensive food in the world.

The French black or Périgord truffle, Tuber melanosporum, is prized for its aromatic and fruity qualities. When fresh, it has a brown-black exterior with white veins on the inside. It ranges in size from a pea to an orange, and weighs up to 2.2 pounds (1 kg). These truffles are found in the Périgord region of southwestern France.

The very rare Italian white or Piedmont truffle, Tuber magnatum, has the strongest smell of all truffles. At its freshest, it has a smooth, dirty beige surface that ages to a brown. It ranges from walnut-to apple-size, weighing up to 1 pound (0.45 kg). Found in primarily in the Piedmont region in north-west Italy, its aroma and flavor decrease approximately one to two weeks after harvest.

Other notable varieties include the Oregon White truffle, the Chinese truffle, and the Summer truffle. The two varieties of the Oregon White — Tuber oregonese and Tuber gibbosum — are white when immature and develop into an orange-brown and a pale olive-brown, respectively, at maturity. The brown Chinese varieties — Tuber sinense and Tuber indicum — are found in South China and are often harvested before they have fully matured, making them less expensive and more readily available. Found in France, Italy, and Spain, the summer truffle — Tuber aestivum — is the most common truffle, and exhibits a more delicate aroma.

Harvesting and Hunting

Found approximately one foot (30 cm) under the ground, the vegetative part of the fungi — the mycelia — forms a symbiotic relationship with the roots of a variety of species of trees. Since they grow underground, truffles rely on animals to eat them and scatter their spores in order to reproduce. The strong odor of the mature truffle is what allows animals to locate them.

Truffle hunting is a lucrative business when they are in season, from fall through spring. In North America, raking back the soil and searching by sight is the usual method for harvesting. In Europe, hunters use truffle hogs and specially-trained dogs to sniff them out. The female truffle hogs become alert to the scent of the mature truffle because it is similar to the pheromones of the male hog’s saliva. The sow is difficult to hold back, however, and will readily eat the expensive delicacy if allowed to do so. In Italy, the use of the pig to hunt truffles has been prohibited since 1985 because of damage caused by animals to truffle’s mycelia during the digging that dropped the production rate of the area for some years.

For this reason, many hunters have begun to use truffle dogs, with the Lagotto Romagnolo being the only breed specifically recognized for this trait as of 2009. If you’re thinking Italian sports car, think again. This curly-coated dog is an Italian truffle hunter who is generally smart, energetic and fun-loving. Though they lack the innate ability of the hog to detect the scent, dogs can be specially trained to do so. The advantage comes when the truffle is located, as the dog is much less likely to eat it.

Truffle Dogs

Lagotto-Romagnolo – Truffle Dogs

Click on the photo above to learn more about these amazing dogs!

Culinary Use

Truffles must be carefully handled to preserve their aroma and flavor. They should be cleaned of any dirt or debris, washed with water, and dried with a paper towel. To develop their aroma after being harvested, they should be placed in an airtight container lined with paper towels and stored in the refrigerator for approximately three days. They can be stored in a glass jar for several months, but should never be dried as this will cause them to lose their pungency.

As cooking dissipates their flavor, truffles are most often served raw. They can be sliced, scraped, or grated on top of ready-to-serve dishes, sauces, or soups. They also pair well with fattier foods, such as cheeses, butters, oils, and eggs.

Infusing flavor into foods creates another use for the truffle. Thin slices of the fungus inserted just under the skin allows meats to readily absorb the flavor. Only small amounts are needed to make truffle butter, as the aroma will flavor the entire batch. It should be noted that, while they can be added to olive oil to infuse their flavor, most “truffle oil” doesn’t actually contain any truffles.

If you’d like to read more about truffles check out this great website – L’Italo-Americano:

http://www.italoamericano.org/story/2017-7-27/tartufo

Grazie to Gina Hanna for this post idea and information!

Credit also to all owners of photos and websites.

 

Summer Is Here! Choose Your Brew!

Ann (Anncruise) sent in a photo of a delicious looking cup of Italian iced coffee.  I love iced coffee year round, which got me wondering about how many other types of  summer Italian coffee drinks there may be out there.  Here is but a few of the many tempting delights I found!  Thank you Ann, for the wonderful idea to research yet one more thing we love about Italians…their specialty coffee drinks!

As the temperatures begin to rise, bars all over Italy start serving iced coffee, a beloved summer tradition many Italians enjoy. How do you like yours?

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Italy’s Answer to Iced Coffee

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It makes sense that the Italians would invent a most exquisite coffee drink for the summer. It’s a shaken-over-ice, slightly sweetened espresso called shakerato, served in a stemmed glass, prepared in bars all over the county.

The shaking process yields a thick crema that floats on the espresso. In Italy, ice is viewed with suspicion, and you’d never be served a tall glass of coffee over lots of ice, the way iced coffee is in the U.S. Too dangerous!

(From The Atlantic.)

 

Coffee granita

coffee-granita-siciliana

You have surely heard of granita, the Italian dessert consisting of sugar, ice and flavorings. The original recipe comes from the town of Messina, in the region of Sicily – that’s why it is also called “granita siciliana” – and it derives from sherbet, an Arabic dessert. Today we teach you how to make a real granita siciliana al caffè (Sicilian coffee granita).

The original granita siciliana is made from three simple ingredients: coffee, sugar and ice.

Prepare 10 ounces coffee using a good Italian blend. A strong Arabica blend is the best choice. In a small pot, pour 16 ounces water, 9 ounces sugar and one vanilla bean. Cook over low heat until the sugar has completely melted and has turned into syrup. Take out the vanilla bean. In a steel pan combine coffee and syrup and stir using a wooden spoon. Let chill, then put the pan in the freezer.

Now comes the most important part. After one hour, take the pan out of the freezer and use a whisk to scrape the ice. Put the pan back in the freezer and do this every 30 minutes for three or four times. Serve the coffee granita in small glass cups and add some fresh whipped cream on top. Garnish with coffee beans or a dust of cinnamon powder.

Fun fact: granita siciliana was historically eaten along with fresh crisp bread. In today’s cafes it comes served with “brioscia”, a typical Sicilian pastry.
Enjoy your granita al caffè!

 

Coffee frappe

coffee-milkshake-recipe-coffee-frappe-smoothie

In Italian it’s called “frappè al caffè” and it’s usually consumed during an afternoon break rather than as a dessert. A coffee frappè is a milkshake made with Italian espresso, milk, sugar, ice cubes and chocolate powder. Some recipes also feature two scoops of coffee gelato

 

Coffee soda

coffee-soda-recipe

This coffee drink can’t be found everywhere in Italy: it’s a recipe from the southern region of Calabria, where it’s known by the name of Brasilena. It’s a sweet, cold drink made of Italian espresso, sparkly water, sugar, caramel and lemon juice

 

Coffee cocktail

coffee-cocktail

How about an alcoholic drink with your favorite Italian beverage, to enjoy with your friends after a nice dinner? To make a high-quality coffee cocktail you will need an Italian coffee blend, vodka, coffee liquor and some ice cubes

 

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I do not know what Piero and Max  are drinking, but it sure looks like it could be some sort of coffee cocktail!!  Looks good what ever it is!

(Credits to Filicori Zecchinis Usa…one of the most ancient coffee roasters in Italy, founded in Bologna in 1919.)

 

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Well I don’t know about you,

but I am ready to settle down in a comfy lawn chair on the beach

gazing out over the Adriatic Sea,

while sipping on my coffee cocktail listening to Il Volo.

(Oh yes, and it would be perfectly alright with me if that nice young man in the blue shirt and glasses wanted to sit right next to me.)

  Anyone want to join me?

~~Jane~~ 

 

 

 

How to Overcome Il Volo Depression, or IVD…

Definition of IVD: noun

  1. State of being sad when Il Volo leaves your countryPicture14

Symptoms:

  1. Feeling of hopelessness of not knowing when they will return
  2. Excessive sleeping, hoping you will dream about them one more time
  3. Condition of feeling lost without their touch, hugs, or smiles
  4. Loneliness one is left with after seeing them too many times in a matter of a few months
  5. The desire to follow them to their next concert no matter where it is
  6. Your “no-limit” credit card is suddenly your best friend and you try to figure out how many mileage points you need for a free, or at least discounted trip to Italy – even if they won’t be there!
  7. Avoiding social media and looking at their pictures, or even listening to their music, because it just hurts too much (this is a very severe symptom, that must be dealt with ASAP!)
  8. If given the Rorschach test, no matter what blob you see, you say either Piero, Gianluca, Ignazio, or all three!
  9. There are likely more symptoms than those indicated above, however those stated are ones observed most often in recent concert-goers during the first leg of their Notte Magica tour in the United States.

Causes:

  1. Buying tickets with meet/greets for as many concerts you can afford
  2. Seeing them three or more times in a matter of a few weeks
  3. Tracking them down at their hotel, and hoping to catch a glimpse of them on the street
  4. Having awesome meet/greets, making you want to go back and have another and another!
  5. Knowing they have a new album coming out and just sitting there, frozen, until you hear their new music
  6. Some causes are unknown…as they may be personal to each individual, and have not yet been documented.

Cures:Picture12

There are no known cures for this, which is similar to Ilvoloitis. IVD is often a side-effect of Ilvoloitis, happening most often during their world tours. Ilvoloitis and IVD are especially dangerous for newbie Ilvolovers. Although Ilvoloitis and IVD are extremely contagious, no one really seems to want a real cure, however, there is the desire to learn to cope with the somewhat serious side-effects and symptoms of this condition.

There are many, many, websites out there on how to deal with depression. Two that I found are: http://www.wikihow.com/Overcome-Depression and https://www.helpguide.org/articles/depression/dealing-with-depression.htm

Let’s see if we can adapt some of their suggestions to IVD.

The helpguide.org had 6 tips for overcoming depression:

Tip #1 – Reach out and stay connected

As the old AT&T catchphrase goes – “reach out, reach out and touch someone….reach out and just say ciao!” Ok, we can’t reach out and touch the guys at this time, but we can reach out and touch, and call, other local Ivolovers. Who doesn’t want to hear from a fellow fan and talk into the wee hours of the morning, all about their concerts, meet/greets, and fantasies of meeting them again on the street, or at their hotel? With recent technology, you could start a group text (however, I caution you with this one, be careful that those in your group will not be upset, or need to get up in the morning!)

This is also a good time to find more Ivolovers in your area. Plan a party with your current group. Get together to celebrate their birthdays – Piero’s is next on JunePicture15 24. Check out the various FaceBook pages – there may be some fellow fans lurking closer than you think!

If you can’t get together personally, plan a Skype party. I think you can have up to 24 or so people on one site. Find someone that has a big screen TV and hook up!

Tip #2 – Do things that make you feel good

One thing they suggest is volunteering. Why not do something in the “name of Il Volo?” Donate to your favorite charity. Spend time at a homeless shelter, soup kitchen, animal shelter, or spend time with those with special needs. All the while, you can share your love of the guys by sharing their music and introducing new fans. Remember, not all things contagious are bad?

This is also a good time to get in touch with your local PBS station and start volunteering. You may get the inside news on the next time they are coming back to town!

They also suggest getting in touch with your creative side… now is the time to sit down and write some prose – that meaningful poem you’ve been waiting to write, or now is the time for that fan fiction short story you always wanted to write. How about a little drawing or painting? Remember, we are not all DaVinci’s, but no one can duplicate what you are feeling in your heart. It will come through on the blank canvas or piece of paper. The hardest part is that first stroke or word…

If you haven’t already, clear a space in your house – a bookshelf area is a great place and fill it with all things Il Volo. We know everyone has saved every ticket, Picture20meet/greet lanyard, CDs, DVDs, VIP gifts, pictures, etc. that we don’t know what to do with. This is your opportunity to put it on display for everyone to see. I plan to do this, but just haven’t gotten the chance yet. You could even make a few shadow boxes with little Il Volo souvenirs and memorabilia. Get to the craft store and use your coupons!

You could also get together with some of your friends and share some pictures and make a scrapbook of all of your adventures and concerts together!

Also, getting some exercise or listening to music – or doing both at the same time!! How often do we see Piero or Ignazio walking away on the tread mill withPicture21 their ear buds in? Go outside and get some good ol’ “O Sole Mio!” See, just seeing the sunshine will remind you of the guys and their first signature song.

Tip #3 – Move vigorously

Ok, that may seem too difficult, but there’s nothing wrong with looking at a few “nice” pictures to at least get our hearts racing? If not our feet! However, as above, a little walk in the sunshine is wonderful. Maybe put on one of their peppier tunes and walk to the beat of the music. I bet you won’t even realize how fast you are walking. Volare is a great one to walk to!

Tip #4 – Eat a healthy, mood-boosting diet!

Of course, eating healthier will make you feel better. Most Italian food is healthy for you if you limit your cheese and alcohol and eat pasta in properly portioned amounts. Unless you are Piero and can walk 10 miles on the treadmill, I don’t think I’d recommend a plate of pasta every day. But mix that pasta with extra virgin olive oil and garlic and that’s a great treat for your heart and maybe a little red wine on the side. Can’t forget a little gelato for dessert. Some gelato actually has less calories than ice cream.

It’s also a great time to go on that diet and lose those 10 pounds we all want to lose – who knows, maybe it will turn into more. Every time we reach for that cookie, we can think – “what would Piero do?”

Tip #5 – Get more sunlight (we went over this one already….)Picture19

Tip #6 – Challenge negative thinking

You are thinking – “I will never see them again!” Do not think that, you WILL see them again, we just don’t know when. Until we see them again, refer to tips one through five! Or, you may think… I just can’t afford it! But this is the best time ever because they might not be back for over a year – we have time to save up for it now! Even if you can afford only ten or twenty dollars a week, or less, it adds up pretty quickly – at least enough for a ticket, and maybe even a meet/greet. (sure hope they don’t raise those prices anymore – or I may not be able to afford it either!)

Here are some personal tips from me!

  1. This may be difficult, but think back to when you first discovered them. How did you feel? The smile that slowly, or quickly grew on your face. The feeling that you just had to tell everyone you knew about the greatest discovery you ever found on PBS. How many people did you call?
  2. The time you saw them and decided you just HAD to see them in concert, no matter what, where, or when? For me, it was when I saw them for the 2nd time on PBS, about late August in 2013, during their We Are Love tour. I specifically knew the time because their next show was at the Fox on Sept 5 and it was my mom’s birthday. But it was during their rendition of Beautiful Day and Ignazio’s solo part that just took me in and I was an immediate goner and luckily, I was able to see them the following June in 2014.
  3. When did you become an official Ilvololver? Meaning, you suddenly could just not get enough of them? For me, it was after seeing them at Freedom Hill that late spring of 2014. When I got home, I feverishly combed the Internet each evening, soaking up every song, every interview and every video I could find of them for the remainder of the summer. Grabbing at each and every tidbit of info I could find, until I finally stumbled upon the Flight Crew site! I knew I had found my solace here, when I started reading all of the stories and comments from the readers. I was no longer alone in my quest, but felt at home.
  4. Do you remember that feeling you got when you found out you were going to meet them for the first time? I remember the giddiness of a schoolgirl, when us Detroit gals were putting 2 + 2 together and coming up with 4, figuring out they were coming to PBS to promote their Pompeii album. After I found out I was also volunteering that same night, I just could not sit still. I remember walking around the block and literally skipping along thinking, “I’m going to meet them, I’m going to meet them! OMG, what am I going to say, wear, etc.?” I knew others had met them before, but like many things, the first time is always the most special.
  5. Do you remember the first time you had front row seats? I felt guilty, but I turned in my PBS tickets for the last two front row seats at the Fox. I got front row, I got front row, I screamed to myself. It was at the end of the day at work and I could not sit still – good thing it was almost time to go home. I could not wait to tell someone who cared and my dear friend Ginny who was the lucky recipient of the other ticket!
  6. Do you remember that often dazed feeling you got after meeting them at a meet/greet after a concert? You are barely coherent and hardly remember anything because you are still in a hypnotic state after hearing their incredible voices.
  7. And last, but not least, the feeling you had and will never forget, of seeing them perform not, once, but twice in their homeland of Italy. Under the beautiful evening air, the feeling was magical both times.
  8. Think of all of the new friends you have made in the last several years – all over the world. Think of all of the new places you have seen and never would have seen, had it not been for Il Volo. Think of some of your talents that may have been hidden, that have blossomed forth all because of them. Think of all of the new techie things you have learned on the computer and your phone.
  9. Think of all things Italian you now care about, if you didn’t already.
  10. Think of all the love, joy, and passion you have given and received – all in the name of Il Volo. When we think of that, how could we possibly be depressed? How many of us have healed ourselves through their music and bonding with each other over this love of these 3 men? They have touched our lives in ways we never thought possible, nor existed. They have touched our lives in ways they will never know, no matter how much we tell them. Men and women; young and old, from all over the world.

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Even though there is no known cure, I hope that coming to the “Flight Crew – Share the Love” site each and every morning fills at least a small part of this void in your life. Just reading the comments everyone makes, even while I’m at work, will put a smile on my face. Our fearless Editor-in-Chief, Marie, along with Kelly, Leelee, Mary, Jane, Daniela, Dani, and all of the other contributors from around the globe take time out of their busy days to keep us all informed the best they can of where the guys are. I think we need a new category – “where in the world are the guys now?”  I know I feel better now, having written this. Just remembering all of those things, makes you happy. Although they are as fleeting as a beautiful sunrise or sunset, the memory of them remains in your heart and soul, just as their voices lift us to incredible highs, so we can deal with some of the worst lows. It is such a joy and honor to know all of you! I feel truly blessed to have you and Il Volo in my life!

 

In the words of Charlie Chaplin… “Smile….! Life is still worthwhile, if you just smile… (and think of Il Volo!)”

So, we want to hear from you!  What tips do you have to get you through the day without the guys?  For those new to this site, tell us your story!  Do you have a favorite CD or concert you watch?  If you like sushi, does it remind you of the guys when you eat it?

All photo credits to Judy Thurman from the last concert in Atlanta. Edits are mine.  🙂

and to Marie, for the inspiration to write this – I texted her complaining of IVD and she said the more you see them, the worse it becomes…

Ciao – Jana

Il Volo Professional ~~ Home and Family/Matrix

While in Los Angeles, Il Volo had an opportunity to do some interviews and guest on TV.

Home and Family 

17390684_1285465931533571_3969089398627511010_o17434639_1285465894866908_1666836720882998772_oThe following is a video from Home and Family that shows Il Volo assisting in making Panzanella Salad and then participated in a game of charades.  So fun to watch!

Video courtesy of Il Volo Mundial Oficial


Matrix

Matrix is an Italian TV show that was broadcast on Canale 5 live from Il Volo in Los Angeles.  The following link will take you to the show.  Sit back, relax, and enjoy as the interview was close to an hour.  Even if you don’t speak the language, just watching them is worth it.  Be patient, though, as there are commercials.

http://www.video.mediaset.it/video/matrix/full/puntata-del-24-marzo_703990.html

Some beautiful photos were taken.  Below is just a sampling.

Grazie, Il Volo Sicilia, per le fotografie.

matrix1matrix2matrix3matrix4matrix5matrix6matrix7matrix8matrix9matrix10matrix11matrix12matrix13

I found the map of Il Volo’s fan base interesting.  What do you think?

The following is a summarized translation of the interview by AAIV.  Thank you, AAIV!

First, the guys talked about their March 23rd concert in LA, with Plácido Domingo as special guest, conducting the orchestra in 3 songs and performing together Non ti scordar di me. The Mediaset US correspondent Maria Luisa Rossi Hawkings was there at the concert and she interviewed Piero, Ignazio, Gianluca and Domingo in the backstage. As always, Plácido had very kind words, full of affection for them, such as “With Il Volo, I feel like home” and “Being with them here in LA means showing them my esteem”; and more, “Tonight in the audience there were not only fans but also people who love music. This means that these guys are really talented”.
Short videos of the rehearsals were shown as well. It was amazing to see this parallel version of Nessun Dorma on/off stage and Ignazio discussing his part with the Maestro (and following his suggestion)! The Los Angeles audience was in awe, of course!

As the interview went on, Piero said that they decided to do this Tribute to The Three Tenors only because Plácido Domingo accepted to be with them. Gianluca added that he made them feel more confident.

Matrix March 24 2017

A map of the fandom location was shown afterwords. But we are not sure about the data source. We truly believe it’s only a partial representation.

The night went on with many video clips taken from the LA concert. It was very nice to see them performing, we felt a little bit like if were there at the concert… Some information about how their tour work goes on were given, too. And the guys mentioned their collaboration with Maestro Joseph (Joe) Modica on Notte Magica tour. The guys having fun on stage and speaking English with Italian accent was also part of the topic!

There was also time for joking about them playing FIFA 2017 on their Play Station and the fans love for them! Will I Am of Black Eyed Peas was supposed to be at the LA concert, too but he couldn’t attend. He gave the guys new headphones as a gift! She was there instead, and very proud of Il Volo, Priscilla Presley! Wow!

We could also listen to a fragment of Grande Amore once again! The guys announced that 2018 will be a no tour year. They will lock themselves in a recording studio – and throw away the key! –  to work on a new album of Il Volo’s hits! Yeah, we love this plan!

 

Our Daniela also added that in the original interview the journalist asks a question naughty boys talking about the issue Sgarbi / Trump, telling the boys that so many supporters persons Trump spent their money to go and see them and Gianluca wryly responds that Sgarbi from Italy came to see them.

In addition to a certain point and Gian Piero Ignazio tease calling him GOAT GOAT GOAT, these words are often used by Sgarbi, and is another clear reference to him.
Thanks, Daniela!
Ciao!
~~ Leelee ~~