Marianna Barbieri-Nini






Marianna Barbieri-Nini


Marianna Barbieri-Nini (18 February 1818 in Florence – 27 November 1887 in Florence) was an Italian operatic soprano who had an active career in Italy's major opera houses from 1840 through 1856. She also made appearances at the Liceu in Barcelona, the Teatro Real in Madrid, Her Majesty's Theatre in London, and at theatres in Paris. She possessed a powerful voice with coloratura facility and was known for her highly dramatic singing and acting. She was especially admired in the title roles of Gaetano Donizetti's Anna Bolena and Gioachino Rossini's Semiramide. She was also successful in the operas of Giuseppe Verdi, notably creating roles in the world premieres of three of his works.



Life and career


Born in Florence, Barbieri-Nini studied singing with Luigi Barbieri, Giuditta Pasta, and Nicola Vaccai. In 1840 she made her professional opera debut at La Scala as Antonina in Donizetti's Belisario; a performance which was negatively received. She had her first success the following year in the title role of Donizetti's Lucrezia Borgia at the Teatro della Pergola in Florence. For the next 15 years she sang with great success throughout Italy and in Spain and France.[1] She created roles in the world premieres of several operas by Giuseppe Verdi, including Lucrezia Contarini in I due Foscari (1844, Teatro Argentina), Lady Macbeth in Macbeth (1847, Teatro della Pergola), and Gulnara in Il corsaro (1848, Teatro Lirico Giuseppe Verdi).[2]


After retiring from the stage in 1856, Barbieri-Nini worked as a singing teacher in Florence. Her first marriage was to Count Nini of Sienna, and after his death she married the Viennese pianist Leopold Hackensöllner.[1] She died in Florence in 1887 at the age of 69.[2]



References





  1. ^ ab Barbieri-Nini, Marianna at operissimo.com (in German)


  2. ^ ab Casaglia, Gherardo (2005). "Marianna Barbieri-Nini". L'Almanacco di Gherardo Casaglia (in Italian).




Further reading



Eduardo Rescigno, Marianna Barbieri Nini, in Italian language, pp. VI+346, illustrated, Zecchini Editore, 2015, .mw-parser-output cite.citation{font-style:inherit}.mw-parser-output .citation q{quotes:"""""""'""'"}.mw-parser-output .citation .cs1-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/thumb/6/65/Lock-green.svg/9px-Lock-green.svg.png")no-repeat;background-position:right .1em center}.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Lock-gray-alt-2.svg/9px-Lock-gray-alt-2.svg.png")no-repeat;background-position:right .1em center}.mw-parser-output .citation .cs1-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Lock-red-alt-2.svg/9px-Lock-red-alt-2.svg.png")no-repeat;background-position:right .1em center}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Wikisource-logo.svg/12px-Wikisource-logo.svg.png")no-repeat;background-position:right .1em center}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:inherit;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-maint{display:none;color:#33aa33;margin-left:0.3em}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration,.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}ISBN 978-88-6540-140-8.









-

Popular posts from this blog

Italian cuisine

Image
"Italian restaurant" redirects here. For the television series, see Italian Restaurant. Some typical Italian gastronomic products in a window display in Imola Pizza is one of the world's most popular foods and a common fast food item Part of a series on the Culture of Italy History People Languages Traditions Mythology and folklore Mythology folklore Cuisine Festivals Religion Art Literature Music and performing arts Music Media Television Cinema Sport Monuments World Heritage Sites Symbols Flag Coat of arms Italy portal v t e Italian cuisine History Ancient Roman cuisine Medieval cuisine Early modern cuisine Contemporary cuisine Regional cuisines Apulian cuisine Lombard cuisine Neapolitan cuisine Roman cuisine Sicilian cuisine Venetian cuisine Cuisine of Abruzzo Cuisine of Sardinia Lists Chefs Dishes Pas
Read more

Bulgarian cuisine

Image
Part of a series on Bulgarians .mw-parser-output .nobold{font-weight:normal} българи Culture Literature Music Art Cinema Names Cuisine Dances Costume Sport Public holidays in Bulgaria By country Albania Australia Canada Czechoslovakia Greece New Zealand Romania Serbia South America Turkey Ukraine United States Bulgarian citizens France Germany Hungary Italy Lebanon Lithuania Macedonia Spain United Kingdom Subgroups Anatolian Balkanian Banat Bulgarians Bessarabian Bulgarian Dobrujans Macedonian Ruptsi Balkandzhii Pomaks (Bulgarian Muslims) Thracian Shopi/Torlaks Şchei Religion Bulgarian Orthodox Church Islam Catholic Church Protestant denominations Language Bulgarian Dialects Banat Bulgarian Other List of Bulgarians People of Bulgarian descent v t e Tarator is a cold soup made of yogurt, water, minced cucumber, dill, garlic, and sunflower or olive oil (Chips are
Read more

Carrot

Image
Root vegetable, usually orange in color This article is about the cultivated vegetable. For other uses, see Carrot (disambiguation). Carrot Scientific classification Kingdom: Plantae Clade : Angiosperms Clade : Eudicots Clade : Asterids Order: Apiales Family: Apiaceae Genus: Daucus Species: D. carota Subspecies: D. c. subsp. sativus Trinomial name Daucus carota subsp. sativus (Hoffm.) Schübl. & G. Martens The carrot ( Daucus carota subsp. sativus ) is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow cultivars exist. [1] Carrots are a domesticated form of the wild carrot, Daucus carota , native to Europe and southwestern Asia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leaves are eaten as well. The domestic carrot ha
Read more