www.marchenet.it

Son of Francesco Andrea Draghi, initially he studied in Jesi thanks to some nobles of the town and then he moved to Naples in the Conservatory of Poor of Jesus Christ. His name Pergolesi derives from the fact that his father who moved from Pergola to Jesi, joined the names of the two towns . His health was always mined from consumption, he had a tormented and short life. He finished his studies in 1731and in the same year he had his debut with the" Salustia ", opera in three acts, but it wasn't successful. The following year, with the comic opera in Neapolitan " Lo frate 'nnamorato" he had a remarkable success; in 1733 he composed the successfully opera " Il prigionier superbo" thanks to the interval" La serva padrona " which became one of the most applauded works of the ' 700. In 1734 he wrote successfully " Adriano in Syria" with the interval " Livietta and Tracollo"; in 1735 he set " L'olimpiade " to music with bad results but it was triumphally accepted from the public after the author 's death. Its last work was the " Flaminio " in 1735, but in the meantime, becoming organist of the King Chapel of Naples and retired in the convent of the Franciscans in Pozzuoli, he managed to finish the " Stabat mater " dying few days after this realization. His reputation is tied above all to " La serva padrona " which in all Europe but above all in France triggered the famous " Querelle des bouffons " between the supporters of the French opera and the Italian ones. With it the interval became an independent comic opera and constituted a model for the years to come. Between the sacred compositions beyond to " theStabat mater " we remember the " Salve Regina ".

Lamb coratella with onion Recipe of common use between the jesini ropers living at few steps from the famous composer's native house
KITCHEN CHEF:F.G. for Marchenet
REALIZATION: Coratella d'agnello con cipolla
Number of the portions: 4				WORKING METHOD
INGREDIENTS		U.M.	Q.ty
Lamb gut (clean it making the water slide to the inside of the little bowel) Gut: Heart, Liver, Lung, Trachea (well cleaned inside with water), Sweetbreads New onion (cut into rings) Extravirgin olive oil  Salt  Pepper		gr   tot.Kg   gr gr Qb Qb	600   1,2   800 100 Qb Qb
				1 - Clean and wash well the coratella ; 2 - Cut the bowels into cubes of 2cm; 3 - Interlace as a rope the lamb bowels and cut them every 5 cm of length; 4 - Bleach the bowels in salty water ( 5 minutes) and the little bowels (30 seconds); drain and dry well; 5 - Give a first baking to the coratella in a frying pan without fat; 6 - Remove the meat and cook in the same pot the onion at 3/4 of baking, remove and keep it warm; 7 - Fry slightly the coratella, salt, pepper and finish the baking well sauting every side; 8 - Finish to cook with the onion and serve it very warm with the baking gravy. Marchenet
Tools: Chopping board, Knife, Pot, Torcione, Colander, Iron frying pan, Shovel, Wood spoon, Tray	Sagacities:
	Possible variations: Aggiungere alcune gocce d'aceto o limone verso la fine cottura
	Difficulty degree: (if you buy the meat already cleaned at the butcher's)

by