January 14
Premier of  Tosca
 
After Giacomo Puccini's adapted Victorien Sardou's popular play, La Tosca, into a verismo opera, it was decided that the premier would be held in Rome (the setting for the opera) at the Teatro Costanzi on January 14, 1900  SopranoHariclea Darclee  Hariclea Darclee was Tosca, tenor Emilio De Marchi was Cavaradossi, baritone Eugenio Giraldoni was Scarpia.  Leopoldo Mugnone directed the opera.

The normal opening night jitters were made almost unbearable when the police notified the theater management of a bomb threat 15 minutes before the curtain went up. Queen Margherita and many members of the Italian government attended the opening and the concentration of so many political figures in one place marked the occasion ripe for an assassination attempt. There had already been several threats against the Royal Family; threats which were carried out only seven months later when Margherita' s husband, Umberto I, was assassinated in Monza. The threatened assassination never took place, but the bomb scare had many of the performers visibly nervous and resulted in a mediocre performance, although the audience loved it.		  

Hariclea Darclee as Tosca

A party for the premier was hosted in a Rome restaurant which created Ditali alIa Tosca to celebrate the occasion. This pasta dish has somewhat of a Greek overtone by including ground lamb (the lamb signifying Tosca) with bacon and tomatoes. There is also a famous Scandinavian dessert, Tosca Cake, but this was created to celebrate Sardou's play, rather than the opera. Ditali is a small tube shaped pasta similar to, but cut shorter than, elbow macaroni which can be substituted in this recipe.
 

Ditali alla Tosca
Ingredients
 
4 medium form, ripe tomatoes
 2 TB chopped fresh herbs - parsley, rosemary,    basil, and/or chives
2 TB chopped garlic
2 TB melted butter
4 slices bacon
1/2 lb roast lamb
 		 1 medium onion, chopped
1 TB flour
3/4 cup dry vermouth
1 lb ditali
1 cup grated Parmesan cheese
salt and freshly grated pepper to taste

 
Instructions
 
  1. About 3 hours before serving , preheat oven to 425º F.
  2. Mix herbs and garlic. Set aside
  3. Remove stems and cores of firm tomatoes and slice. Brush tomato slices with melted butter. Top with chopped fresh herbs and garlic.
  4. Bake for 10 to 15 minutes.
  5. Cut bacon into spaghetti-like strips. Sauté in medium saucepan over medium heat until strips begin to brown.
  6. Carefully remove strips and set them aside. Cut lamb into spaghetti-like strips and set aside.
  7. In the same saucepan, sauté onion in bacon fat over medium heat until it turns golden. Add flour to make a roux. Cook roux for 1 minute. Add ver­mouth, diced tomatoes, bacon, and lamb. Reduce heat and simmer sauce for about 30 minutes. Add salt and pepper to taste.
  8. While sauce is cooking, heat salted water for pasta. Cook ditali according to package instructions.
  9. When ditali is cooked, drain and transfer to heated serving bowl. Gently toss with sauce and 1/2 cup of Parmesan cheese. Serve with remaining cheese.