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  • Sat 17 Sep ’11, 7:00pm – 9:00pm


Nelson Centre of Musical Arts, 48 Nile St, Nelson


All Ages

Ticket Information:

  • Table seating (incl Dinner): $70.00
  • Table seating - Couple - (incl Dinner): $135.00
  • Theatre Style seating (excl. Dinner): $25.00
  • Theatre Style seating (excl. Dinner): $45.00



New Zealand Italian Festival presents CiboArte.

The New Zealand Italian Festival, in conjunction with Wild Tomato magazine and Academia Barilla, presents Nelson's first ever CiboArte event, featuring Italian Soprano Lilia Carpinelli accompanied by Italian pianist Matteo Napoli.

CiboArte is a celebration of regional Italian food (Cibo) and Italian Opera (Arte). Enjoy an evening of superb Italian opera, and supper prepared by Academia Barilla, based at the Nelson Marlborough Institute of Technology.


Lilia Carpinelli (soprano)
Italian soprano Lilia Carpinelli is currently based in New Zealand. Following the completion of her music degree at the Salerno Conservatory, Italy, in 2001 at the age of 21, she studied the 'Estill Voice Training System' with Elisa Turla. In 2000 Lilia won two First Prizes in the 'Giannina Arangi Lombardi' competition in Naples and in the 'Citta' di Mercato Severino' competition in Salerno. The following year she was awarded the First Prize in the 'Idelmo Poggioli' competition in Naples.

Matteo Napoli (piano)
Matteo Napoli, based in Salerno, Italy, is an honours graduate of the Giordano Conservatoire in Foggia. Early in his career, he captured worldwide attention with his success in many competitions, including First Prize in the International Liszt Competition, Lucca, Italy, in 1986. Over the last twenty years, he has performed as a recitalist throughout Europe, as well as in New York, Mexico City, San Paolo, Japan, Australia, China and Malaysia.

Menu (vegetarian option available!):
Entre: Risotto al taleggio con pere e noci tostate / Taleggio cheese, pears, and toasted walnut risotto

Main: Pancetta di maiale arrosto ripiena alle prugne con patate e Cipolline / Roasted pork belly stuffed with prunes, roasted potatoes and balsamic roasted pickling onions

Dessert: Bianco mangiare con salsa ai frutti di bosco - Almond panna cotta with berries coulis

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