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themselves or another character. The Lovers can wear a mask as a disguise, however, and do not become another character. Actors are directed more by the mask than by the director; they use the movements associated with the character and follow their character's type. An actor must surrender his entire body to the character, not just change his face with the mask.
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are masked, and some have powdered faces instead. When women finally joined the men on stage, they did not initially wear masks; they wanted to show their faces as they played female lovers mostly. Men had worn masks to play women before, but once women were playing women, they did not want to hide
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Dottore and
Pantalone though both older men, look very different. Each of the features may be exaggerated or missing. Dottore typically does not have cheekbones or an upper lip. One does not want to make il Dottore unrecognizable for who he is or cause confusion between the two characters because
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masks is an extensive process. Leather is first soaked for 48 hours minimum. The leather is then draped over a base molded to the shape of a face and stretched by hand or with a smooth wooden tool. The shaping is repeated, and the artist continues pushing it into the crevices formed by the mold.
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originated in the 1530s and 1540s. Performers needed to be recognized immediately as the characters they portrayed, but interactions between the actor, character, and mask can be nuanced. Many actors see the characters as a mask: with it on, they are that specific character; without it, they are
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Masks told the audience who the character was, what their social class and type was, what they would or would not do, and their attitudes. For example, a comic mask is a nobody and a somebody at the same time, important even if a lowly servant. Characters who embody the upper class —usually the
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did not wear a mask; instead, he had a floured face. He was the first of the white-faced clowns of today. These characters were still considered 'masked' because they still follow the character types. Lovers tended to wear heavy makeup containing beauty marks and heavy mascara.
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This
Italian dish can have many different variation, as the base concept is to create the sauce by using different fresh vegetables, before mixing it with pasta (just like with the type of pasta, there is no strict specification regarding the type of vegetables used for the
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stock characters introduce themselves as soon as they notice the audience, and the mask helps them to do so. To the audience, the actor's physical movements and embodiment of the stock characters, combined with the mask, help establish their character. The masks and the
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are more often small and round. In traditional masks, servant characters like Zanni should have big noses and smaller eyes. This gives them a more animal look and makes them seem more primitive, as servants were seen as lower than the master.
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Pantalone is known for his red and black costume, beard, and easily recognizable mask. His long pointed beard looks almost like an extension of his equally long nose, and he sometimes has a mustache and bushy eyebrows to give him a distinct
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After the artist has manipulated the leather to its desired shape, it is dried, either with a heat source or for an extensive air-drying period. Once the leather is dehydrated, a hardening agent is applied.
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Dottore sometimes has a small mustache, eyebrows, and no upper lip. His mask covers the actor's forehead and nose, exposing their cheeks so that the actor may use blush to create the look that he enjoys his
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Il
Capitano often has a long nose like Zanni, though typically larger. He also has a mustache sometimes, but it is stiff and strong under the large nose, almost like spikes poking out.
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Each character's mask has specific elements and a distinct appearance that makes it recognizable in performances across the world. There are four or five classes: old men such as
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is the traditional material for these masks, as it is the easiest to shape and creates a light, easy-to-wear mask that holds shape on stage. There are also some made with
212:. Servant characters such as Zanni typically have a long nose, sometimes with more curve for Pantalone, and the servants whose names end in "ino" such as Truffaldino or
138:. They are an extension of the actors and their costumes, hair, and accessories. The masks create an entirely different face for the people wearing them. Masks in
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their faces, even if they played a servant. Their counterparts, the male lovers, also stopped wearing masks. This led to more unmasked characters, such as the
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665:"Commedia dell'Arte, Masks, and Masking: A Modern Application for the Production of Commedia Masks. An Independent Research and Application Process"
285:), and unmasked female servants such as Colombina. Though unmasked, she wore heavy makeup around her eyes that drew spectators' focus there.
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theatre. Masks are an integral part of the performance, and each character wears a particular mask design. Masks were originally all made of
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Finished writing a draft article? Are you ready to request review of it by an experienced editor for possible inclusion in
Knowledge (XXG)?
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they are too similar. Much like the people you see daily, not all masks must be perfect; they can have bumps just like any person can.
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is described as bearded in early mentions of masked characters. He often has a mustache now, swirled up to give him a mischievous air.
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The Zanni mask, one of the first, covered the full face and sometimes the head until the bottom of the mouth was removed.
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signify the type of role that each character represents, in essence saying that they belong to that unchanged type.
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made by cooking various different vegetables before mixing them together with
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The recipe does not state a specific type of pasta, so it can be made with
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Capitano's mask has a strong brow in a frown and smaller eyes as well.
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Knowledge (XXG):Articles for deletion/Pasta all'Ortolana
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634:"Faction of Fools | A History of Commedia dell'Arte"
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Reflexion d'un comedian sur le
Paradoxes de Diderot'
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169:a character in a mask would be less entertaining.
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421:Commedia dell'arte : an actor's handbook
165:comedic routines were connected; without the
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48:. A user sandbox is a subpage of the user's
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960:. Unsourced material may be challenged and
740:. Unsourced material may be challenged and
300:Portrait of Tiberio Fiorilli as Scaramouche
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980:Learn how and when to remove this message
804:Learn how and when to remove this message
492:Performing Commedia dell'Arte, 1570-16 30
107:Masks used in traditional Italian theater
459:Performing Commedia dell'Arte, 1570-1630
391:The Comic Mask in the Commedia dell'Arte
294:
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620:Commedia Dell'Arte: An Actor's Handbook
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2494:Common Commedia dell'Arte Characters
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958:adding citations to reliable sources
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200:; young and adventurous men like
2439:List of Italian foods and drinks
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419:John., Rudlin (1 January 1994).
393:. Northwestern University Press.
325:. Working with leather to build
220:Specific forms of mask include:
58:Create or edit your own sandbox
29:
853:
255:in a 19th-century Italian print
204:; the servant, sometimes named
2480:Reference from another article
1:
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81:Submit your draft for review!
1281:Pasta con i peperoni cruschi
2409:Sausages in Italian cuisine
684:Category:Commedia dell'arte
95:NON ELIMINARE QUESTA PAGINA
54:not an encyclopedia article
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268:Not all the characters in
1850:Crocetta of Caltanissetta
1321:Spaghetti alla puttanesca
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695:Pasta all'ortolana (see:
687:Category:Masks in theatre
663:Weber, Elizabeth (2009).
2399:Italian-American cuisine
1825:Cassatella di sant'Agata
690:Category:Masks in Europe
669:Kaleidescope, UKnowledge
573:Kennard, Joseph (1967).
549:"The Commedia dell'arte"
490:Schmitt, Natalie Crohn.
457:Schmitt, Natalie Crohn.
103:Commedia dell'arte masks
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1746:Cheeses and charcuterie
1424:Cotoletta alla milanese
1444:BaccalĂ alla vicentina
1326:Spaghetti alle vongole
1316:Spaghetti aglio e olio
1306:Rigatoni con la Pajata
850:(Italian pasta course)
638:www.factionoffools.org
553:www.theatrehistory.com
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2434:List of Italian chefs
2404:Italian food products
1774:Pastry and desserts (
1618:Pizza and street food
1092:Ancient Roman cuisine
703:Mixed vegetable pasta
618:Rudlin, John (1994).
592:. Dover Publications.
575:Masks and Marionettes
524:"Commedia Dell' Arte"
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1880:Neapolitan ice cream
1529:Frittola (meat dish)
1474:Carciofi alla romana
1107:Contemporary cuisine
1102:Early modern cuisine
1042:List of pasta dishes
954:improve this section
876:Different vegetables
835:Fusilli all'Ortolana
734:improve this article
2394:Sammarinese cuisine
2158:Alcoholic beverages
1737:U' pastizz 'rtunnar
1534:Frittola (doughnut)
1504:Coda alla vaccinara
1439:BaccalĂ alla lucana
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264:Unmasked characters
1354:Soup alla modenese
1349:Soup alla canavese
1301:Pasta all'Ortolana
1286:Pasta con le sarde
1271:Fettuccine Alfredo
884:Pasta all'Ortolana
821:Pasta all'Ortolana
590:The Italian Comedy
588:Ducharte, Pierre.
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112:Commedia dell'arte
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1246:Amatriciana sauce
1116:Regional cuisines
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577:. Kennikat Press.
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442:Copeau, Jacques.
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2041:Coppia Ferrarese
1637:Neapolitan pizza
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1241:Arrabbiata sauce
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116:are a type of
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2010:Zuppa Inglese
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1990:Torta caprese
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1692:Pani câ meusa
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1652:Piscialandrea
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1469:Caprese salad
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1434:Bollito misto
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1038:
1037:List of pasta
1035:
1034:
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1019:
1016:
1005:
1000:
998:
996:
984:
981:
973:
963:
959:
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949:
948:
944:
939:This section
937:
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919:
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905:
901:
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890:
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797:
786:
783:
779:
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769:
765:
762:
758:
755: –
754:
750:
749:Find sources:
743:
739:
735:
729:
728:
724:
719:This article
717:
713:
708:
707:
698:
692:
691:
688:
685:
674:
670:
666:
659:
656:
643:
639:
635:
629:
626:
621:
614:
611:
606:
605:Mummer's Play
599:
596:
591:
584:
581:
576:
569:
566:
554:
550:
544:
541:
529:
528:www.brown.edu
525:
519:
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493:
486:
483:
478:
474:
470:
464:
460:
453:
450:
445:
438:
435:
430:
426:
423:. Routledge.
422:
415:
413:
411:
409:
407:
405:
403:
401:
397:
392:
385:
383:
381:
379:
377:
375:
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371:
369:
365:
353:
349:
343:
340:
333:
331:
328:
324:
323:plaster casts
320:
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83:
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61:
53:
51:
47:
46:
42:
35:
28:
27:
19:
2516:Pasta dishes
2489:
2483:
2464:
2066:Pane sciocco
2056:Pane carasau
1950:Sfogliatelle
1875:Mustacciuoli
1865:Grattachecca
1830:Castagnaccio
1539:Istrian stew
1464:Cappon magro
1311:Cacio e pepe
1266:Checca sauce
1015:Italy portal
994:
991:
976:
967:
952:Please help
940:
897:
889:Italian dish
883:
882:
881:
845:
834:
820:
815:
800:
791:
781:
774:
767:
760:
748:
732:Please help
720:
682:
672:
668:
658:
646:. Retrieved
642:the original
637:
628:
622:. Routledge.
619:
613:
604:
603:Tiddy, R.J.
598:
589:
583:
574:
568:
556:. Retrieved
552:
543:
531:. Retrieved
527:
518:
491:
485:
458:
452:
446:. Gallimard.
443:
437:
420:
390:
355:. Retrieved
351:
342:
326:
319:papier-mâché
313:
299:
287:
282:
274:
269:
267:
258:
219:
191:
172:
171:
166:
160:
155:
154:
147:
144:
139:
125:
111:
110:
109:
94:
93:
91:Promemoria:
90:
67:Main sandbox
64:
45:JacktheBrown
38:
2139:Piedmontese
1960:Sponge cake
1935:Ricciarelli
1905:Panna cotta
1707:Arrosticini
1594:Saltimbocca
1544:Lampredotto
1399:Bagna cĂ uda
1236:Struncatura
1170:Piedmontese
1029:Food portal
202:Il Capitano
2505:Categories
2378:Bombardino
2363:Marocchino
2333:Caffelatte
2328:Cappuccino
2323:Espressino
2270:Frangelico
2245:Maraschino
2240:Bargnolino
2195:Limoncello
2031:Breadstick
1945:Semifreddo
1835:Cavallucci
1815:Cantuccini
1800:Buccellato
1795:Bruttiboni
1785:Bocconotto
1717:Tramezzino
1662:Panzerotti
1599:Scaloppine
1564:Parmigiana
1559:Panzanella
1509:Fiorentina
1449:Cacciatore
1409:Bruschetta
1369:Minestrone
1359:Acquacotta
1165:Neapolitan
922:Variations
904:fettuccine
873:Variations
764:newspapers
648:9 December
558:9 December
510:1122565400
494:. London.
477:1122565400
461:. London.
357:8 December
334:References
214:Arlecchino
210:Pulcinella
198:Il Dottore
180:Mask types
149:innamorati
146:lovers or
122:performers
2419:Trattoria
2373:Barbajada
2358:Mocaccino
2311:Ristretto
2275:Alchermes
2250:Sassolino
2124:Calabrian
2097:Varieties
1970:Struffoli
1925:Pignolata
1910:Panpepato
1895:Panettone
1790:Bombolone
1727:Sardenara
1630:al taglio
1589:Rollatini
1554:Porchetta
1494:Ciambotta
1489:Cassoeula
1479:Carpaccio
1454:Cacciucco
1419:Cotoletta
1414:Bruscitti
1394:Abbacchio
1374:Ribollita
1216:Carbonara
1180:Sardinian
1133:Arbëreshë
1123:Abruzzese
941:does not
753:"sandbox"
721:does not
289:Pedrolino
283:soubrette
253:Harlequin
231:Brighella
194:Pantalone
50:user page
39:the user
2353:Affogato
2301:Espresso
2265:Galliano
2235:Centerbe
2225:Amaretto
2185:Vermouth
2149:Venetian
2081:Vastedda
2051:Michetta
2036:Ciabatta
2026:Borlengo
2005:Zuccotto
1995:Zabaione
1980:Tiramisu
1955:Sorbetto
1930:Pizzelle
1920:Pastiera
1915:Parrozzo
1900:Panforte
1870:Marzipan
1845:Crostata
1712:Farinata
1682:Frittula
1672:Arancini
1647:Focaccia
1604:Timballo
1579:Rafanata
1569:Ossobuco
1524:Frittata
1499:Ciccioli
1459:Caponata
1429:Crostino
1404:Braciola
1190:Venetian
1185:Sicilian
1160:Lucanian
1143:Ligurian
1138:Corsican
1001:See also
995:Ortolana
916:farfalle
912:rigatoni
675:: 82–87.
533:22 April
429:27976194
327:commedia
275:servetta
240:spirits.
156:Commedia
136:neoprene
120:worn by
37:This is
2424:Enoteca
2414:Osteria
2387:Related
2368:Bicerin
2260:Rosolio
2205:Campari
2175:Sambuca
2134:Lombard
2129:Friulan
2119:Abruzzo
2076:Taralli
2000:Zeppole
1985:Torrone
1975:Tartufo
1965:Spumoni
1890:Pandoro
1860:Granita
1820:Cassata
1810:Cannoli
1753:Cheeses
1732:Scaccia
1722:Zippuli
1702:Piadina
1687:Panelle
1667:Crocchè
1657:Calzone
1584:Risotto
1574:Orzotto
1549:Polenta
1153:Mantuan
1148:Lombard
1128:Apulian
1085:History
962:removed
947:sources
900:fusilli
778:scholar
742:removed
727:sources
315:Leather
132:leather
69:|
41:sandbox
2461:For me
2316:Doppio
2289:Coffee
2255:Strega
2230:Nocino
2210:Aperol
2200:Fernet
2190:Spritz
2170:Grappa
2144:Tuscan
2071:Sgabeo
2046:Filone
2019:Breads
1885:Neccio
1855:Gelato
1805:Budino
1765:Salumi
1697:Panino
1677:Supplì
1514:Fondue
1364:Bagnun
887:is an
842:Course
780:
773:
766:
759:
751:
508:
498:
475:
465:
427:
279:French
2429:Sagra
2306:Lungo
2296:Caffè
2280:Aurum
2220:Amaro
2215:Cynar
2180:Mirto
2090:Wines
1940:Seada
1625:Pizza
1519:Frico
1341:Soups
1221:Pesto
1206:Pasta
1175:Roman
908:penne
893:pasta
859:Italy
847:Primo
785:JSTOR
771:books
244:look.
206:Zanni
167:lazzo
162:lazzi
114:masks
16:<
2466:lit.
2165:Beer
2107:DOCG
1776:List
1385:List
1226:RagĂą
1210:List
945:any
943:cite
757:news
725:any
723:cite
650:2016
560:2016
535:2020
506:OCLC
496:ISBN
473:OCLC
463:ISBN
425:OCLC
359:2016
321:and
196:and
118:mask
60:here
2475:sg.
2472:pl.
2112:DOC
2102:IGT
1758:PDO
956:by
736:by
302:by
124:of
43:of
2507::
2469:c.
914:,
910:,
906:,
902:,
895:.
671:.
667:.
636:.
551:.
526:.
504:.
471:.
399:^
367:^
350:.
281::
99:.
56:.
1778:)
1387:)
1212:)
1208:(
1070:e
1063:t
1056:v
983:)
977:(
972:)
968:(
964:.
950:.
807:)
801:(
796:)
792:(
782:·
775:·
768:·
761:·
744:.
730:.
699:)
673:8
652:.
607:.
562:.
537:.
512:.
479:.
431:.
361:.
277:(
62:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
