Diletta Scandiuzzi: Without any doubt, the composer associated with the tiramisù is Rossini, definitely.

Born in Vicenza in a family of artists, Diletta Scandiuzzi graduated both languages and in “Tecniche Artisiche dello Spettacolo” at “Cà Foscari” University, Venice. Her debut on the operatic stage takes place in 2007, in Bellini’s La Sonnambula at Festival de Cantabria di Santander, in the important production directed by Hugo De Ana and live streamed by the Spanish television. Actually, Diletta started her career as a soprano, but, at the moment, her repertoire embraces mezzosoprano roles such as Despina (Così fan tutte), Ninette (L’amour des trois oranges), Ruggero (Alcina), Stephano (Roméo et Juliette), Rosina (Il barbiere di Siviglia), Cherubino (Le Nozze di Figaro), Idamante (Idomeneo), Annio (La clemenza di Tito). 

During her career, Diletta had the opportunity of singing under the baton of important conductors,  Daniele Callegari, Donato Renzetti, Roberto Abbado, Evelino Pidò, Juraj Valchua only to mention a few, on some of the most important stages in Italy and abroad, as Opéra National de Paris, Théâtre du Capitole de Toulouse, Opéra de Nice, Theater St. Gallen, Teatro Municipal de Santiago de Chile, Teatro Petruzzelli di Bari, Teatro Verdi di Trieste, Teatro Comunale di Bologna and Maggio Musicale Fiorentino.

The highlights of her latest achievements include her debut as Romeo (I Capuleti e i Montecchi) in concert form at Roy Thomson Hall, Toronto, as Adalgisa (Norma), as Fenena (Nabucco) and as the title character of Rossini’s La Cenerentola at the National Opera House in Sofia. Recently she has also performed the title role of Tancredi in Cracovia. Diletta is continuously perfecting her performing skills under the guidance of Anna Maria Bicciato.

Thank you, dear Diletta, for accepting my invitation! It’s a pleasure to chat with such a talented and impressive woman, as yourself! My first question won’t be about your musical background, which is already kind of well known, but simply: Why tiramisù?

First of all, a warm hug to you! Let’s get down to business! Well, tiramisù is both an internationally-acclaimed dessert and foodie emblem of my home city, Treviso. It was created right here, in a historic restaurant and is a traditional dessert made of cheap ingredients. Two years ago, the wife of Maestro Guidarini, who is a dear friend of mine, invited me to participate in a Tiramisù competition with her that included taste testing in enchanting eighteenth-century historic villas scattered throughout the Veneto region. I still remember that November day in Pieve di Soligo…. This was my defining moment that set in motion the series of events that led me to winning the Tiramisù world championship. There were 650 competitors… not even Operalia has so many participants (laughs)! I truly believe we artists have an intrinsic need for beauty and harmony across all areas of our lives – I know I do! Artistically-speaking, I think I embody this strive for perfect balance, both in my interpretation (visual, composition), and, above all, in my desire for taste and sophistication. 

So, from that moment on, Dilettamisù was born? Tell us more!

Dilettamisù was actually the brilliant idea of my partner. It came to him during a Pagliacci performance at Teatro San Carlo di Napoli. Dilettamisù is still very much at the beginning of a complex yet exciting journey and it is fast approaching other famous gourmet confectionary and wine brands. I love the idea of exceptional quality and the strive for excellence at the highest echelons. I guess it mirrors, again, my relationship to art and the need to serve that authentic vision to the best of my ability. It is also a testimony to the fact that art can give life to a concrete idea. The trajectory of this can be cultivated and brought to fruition by an artist, who fuses creativity, excellence and resoluteness to create something beautiful, valuable and somewhat delectable.  Dilettamisù has evolved step-by-step. At first, I/we participated in cooking shows (my tiramisù “performed” in front of the cameras as if it were live on a real stage). My original tiramisù concept was chemically and visually distinct from the traditional recipe… Then the realisation process became much more bureaucratic and elaborate: We had to focus on product branding and marketing strategy as well as the various advertising channels etc… but Dilettamisù is proof that an excellent product can face a critical market shockwave and flourish regardless! 

Read the entire interview & many other interesting articles here, in the 1st/2021 issue of OPERA Charm Magazine.

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