Cecilia Bartoli began her career as a recitalist and then progressed to performances in opera. As a child, Cecilia's mother, Silvana Bazzoni, was her voice teacher and vocal coach. Bartoli made her first appearance in opera at the age of nine singing the off-stage role of the shepherd in Tosca at the Rome Opera Company. She began studying music at the age of seventeen at the Academy of Santa Cecilia in Rome. Two years later, she became an overnight sensation after appearing on television with Katia Ricciarelli, singing the "Barcarolle" duet from Offenbach's Les Contes d'Hoffman and performing a duet with Leo Nucci from Barber of Seville. Bartoli made her American debut on July 17, 1990 at the Mostly Mozart festival in New York. In 1991, she made her Paris stage debut as Cherubino in Mozart's Marriage of Figaro at the Opera de Paris Bastille and her La Scala debut in Rossini's Le Comte Ory. She appeared as Dorabella in Mozart's Cosi Fan Tutte at the Maggio Musicale festival in Florence, and Rosina in the Barber of Seville in Barcelona. Bartoli's long-awaited MET debut was on March 2, 1996, singing Despina in Cosi Fan Tutte which also starred Sir Thomas Allen as Don Alfonzso. This was a very unique and special experience with Cecilia's friends, the Bianco Family, as they cooked for us in her favorite restaurant in Berlin. It was wonderful to watch Mama Angela laboriously but very swiftly create the little perfect pasta shells or "orrechiette'. It looked like a labor-intensive activity but I was assured by the men of the family that Mama Angela does this every day and loves the whole process. Cecilia and I giggled as we tried to help chop the fresh baby tomatoes, unable to resist tasting a few as we went along. It was all produced with lightning speed and total dedication. The end result: a delicious fresh sauce and a side dish of fried zucchini flowers dipped in the lightest of batters. No wonder Cecilia regards it as a second home when she is singing in Berlin!! Mama Angela Bianco could cook for me every day. Everyone took part and created an atmosphere of a warm, loving and nourishing family environment. Her sons were either doing various chores in the kitchen or serving in the restaurant. This was an enchanting glimpse of a working Italian family restaurant of the highest calibre. Ingredients  lt orrechiette (preferably home made) or good quality packet pasta  4oz cherry tomatoes  2 Spanish onions finely chopped  1 bunch arugula (rocket leaves)  1 pinch of chili powder  Salt and black pepper This pasta is simplicity itself. Heat the oil in a saute pan. Add the onions and garlic and sautŽ lightly until transparent. Chop the tomatoes in half and add to the pan. Let them fry down a little. Add the fresh arugula (rocket leaves) and a touch of chili. (Or if you are feeling ambitious, a de-seeded freshly chopped red chili). Cook the orrechiette in plenty of boiling water until firm to the bite. If the pasta is very fresh, this will only take a few minutes. Serve sauce over the orrechiette. Serve with additional chopped arugula (rocket) leaves and grated parmesan cheese.