The classical music in NBC’s Hannibal
Episode 1 – “Apéritif”
An apéritif is an alcoholic beverage usually served before a meal to stimulate the appetite, and is therefore usually dry rather than sweet..
“Apéritif” may also refer to a snack that precedes a meal. This includes an amuse-bouche, such as crackers, cheese, pâté or olives.
Bach, Goldberg variations (Aria)
Episode 2 – “Amuse bouche”
An amuse-bouche is a single, bite-sized hors d’œuvre. Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons, but are served gratis and according to the chef’s selection alone. These, often accompanied by a complementing wine, are served both to prepare the guest for the meal and to offer a glimpse into the chef’s approach to the art of cuisine. The term is French, literally translated as “mouth amuser”
- J.S. Bach, Concerto for harpsichord, 2 flutes, strings & continuo No. 6 in F major BWV 1057 – I
- Johann Sebastian Bach – Brandenburg Concerto No.4, BWV 1049 – I. Allegro (Dinner with Jack Crawford)
Episode 4 – “Œuf”
Œufs, eggs in English, are ubiquitous in French cooking. Not only as a supporting player, but also as the star performer. In a country that has traditionally eaten a light breakfast, eggs make their appearance during lunch and dinner. Where Americans think of eggs mostly as a breakfast item, the French welcome them in a multitude of forms as part of l’entrée, the starter, or le plat, the main course.
- Stravinsky, The Rite of Spring (Hannibal tries Graham’s piano)
- Chopin, Nocturne in B Major Op. 32, No. 1 (A beer with Alana)
- Chopin, Nocturne in E-flat major, Op.9 No.2, Andante (Eating with Jack Crawford again.)
Episode 5 – “Coquilles”
A seafood or chicken dish baked with a sauce and usually served in a scallop shell or a shell-shaped serving dish
Mozart, Adagio from the Clarinet Concerto in A major (Dinner with the Crawfords)
Episode 6 – “Entrée”
An entrée is a dish served before the main course, or between two principal courses of a meal.
Chopin, Ballade No. 1 in G minor (Dinner with Alana Bloom and Dr. Chilton)
Episode 7 – “Sorbet”
Sorbet is a frozen dessert made from sweetened water with flavoring (typically fruit juice or fruit purée, wine, and/or liqueur, and very rarely honey).
- Handel, “Piangerò la sorte mia” (“I Shall Lament my Fate”) – Aria from the opera “Giulio Cesare in Egitto” (Concert for Hunger Relief)
“And yet thus in a single day do I lose splendor and greatness?
Ah wicked fate!
Caesar, my handsome sovereign, is probably dead.
Cornelius and Sextus are defenseless, nor do they know how to give me assistance.
Oh God, there doesn’t remain any hope for my life.
I shall lament my fate, so cruel and so wicked, as long as I have life in [my] breast.
But when I am dead, from all around, having become a ghost, I will haunt the tyrant, both night and day.”
- Mozart, Requiem in D minor. Lacrimosa (Waiting for Will Graham)
- Gounod, Ronde du veau d’or – from Faust (Preparing the meat)
- Chopin, Prelude Op. 28 No. 13 in F-sharp major, lento (A special beer for Alana)
- Verdi, Coro di profughi scozzesi: Patria oppressa! – from Macbeth (Emergency surgery)
- Vivaldi, Le Quattro Stagioni. L’inverno. Largo (Cooking for the reception)
Episode 8 – “Fromage”
French cheese – Fromage is an alternative to the outdated savory course, and may be served before or after the sweet course. It is usually served with butter, crackers and occasionally celery. Gouda, Camembert and Cheddar are some examples of cheese. All types of cheese may be offered together with appropriate accompaniments, the ideal cheese board will combine hard, semi-hard, soft or cream, blue and fresh cheese.
- Christian Petzold, Minuet in G BWV-anh 114 & 115 from the notebook of Anna Magdalena Bach, formerly attributed to J.S. Bach. (Tobias teaches cello)
- Mendelssohn, Intermezzo from a Midsummer Night’s Dream (Dinner with Tobias)
Episode 9 – “Trou Normand”
Le trou normand, or “the Norman hole” is the northern French tradition of a small drink of brandy, usually Calvados, between courses to settle the stomach and reawaken the palate.
- Hildegard von Bingen, O Euchari in Leta Via (Hannibal at his desk)
- Beethoven, Sonata for piano No. 8, “Pathétique” – Adagio cantábile (Dinner with Graham, Hobbs and Lounds)
Episode 10 – “Buffet Froid”
A meal set out on a cold buffet at which guests help themselves
- J.S. Bach, Prelude No. 1 in C major (BWV 846) (Dinner with Dr. Sutcliffe)
Episode 11 – “Rôti”
Rôti – meaning Roast – was the 9th course in the French Classical Menu.
At this stage the balance of the courses is gradually returning from heavy to light. It is the course which is consisting of roast game or poultry chicken, turkey, pheasant, duck, quail. Each of these dishes is accompanied by its own particular sauce & gravy with green salad, served separately on a crescent shape dish or half-moon salad plate.
- Debussy, “Les sons et les parfums tournent dans l’air du soir” (Dinner with Dr. Chilton)
Episode 12 – “Relevés”
Also known as “piece de resistance”. This is the main meat course on the menu, releves are normally larger than entrees and take the form of butcher’s joints which have to be carved. These joints are normally roasted. A sauce or a roast gravy with potatoes and green vegetables are always served with this course.
Beethoven, ‘Ghost trio’ op. 70 No. 1, Largo assai ed espressivo (In Bedelia Du Maurier’s kitchen)
Episode 13 – “Savoureux”
A dish of pungent taste, such as anchovies on toast or pickled fruit. They are served hot on toast or as savory soufflé. welsh rarebit, scotch woodcock and canape diane are some of the examples.
Patick Cassidy, Vide cor meum (Last scene)
Season 2, Episode 1 – Kaiseki (懐石)
Kaiseki is a type of art form that balances the taste, texture, appearance, and colors of food. To this end, only fresh seasonal ingredients are used and are prepared in ways that aim to enhance their flavor. Local ingredients are often included as well. Finished dishes are carefully presented on colorful plates that are chosen to enhance both the appearance and the seasonal theme of the meal. Dishes are beautifully arranged and garnished, often with real leaves and flowers, as well as edible garnishes designed to resemble natural plants and animals.
- Schubert, impromptu No. 3 in B flat major D. 935 (Dinner with Jack Crawford)
- Mendelssohn, Songs without words op. 19 No. 1 (Dinner with Frederick Chilton)
Season 2, Episode 2 – Sakizuke (先付)
An appetizer (often a bite-sized hors d’œuvre)
- Bach, Mass in B minor BWV 232 : Dona nobis pacem (Hannibal discovers the “Eye Mural”)
- Beethoven, Symphony No.9 in D minor, Op.125 – 2. Molto vivace (Hannibal making ossobuco)
Season 2, Episode 3 – Hassun (八寸)
The second course that sets the theme of the meal. Includes several small side dishes.
- Mozart, Don Giovanni – “Dalla sua pace” (Will and Hannibal dressing up)
- Beethoven, Piano Trio in B flat major, Op. 97 “Archduke”: Andante cantabile (Hannibal and Jack have a drink)
- Chopin, Prelude No.4 in E minor, op. 28, ‘Suffocation’ – Largo (Jack, Hannibal and Will, each alone)
Season 2, Episode 4 – Sakizuki (先附)
An appetizer similar to the French amuse-bouche.
Season 2, Episode 5 – Mukozuke (向付) Seasonal sashimi.
- Schumann: Kinderszenen, Op.15, Scenes From Childhood -I- Von fremden Ländern und Menschen (Making breakfast)
- Claude Debussy, “La Cathédrale Engloutie” (Breakfast with Crawford)
- Chopin, Nocturne No.7 in C sharp minor, Op.27 No.1 (A drink with Chilton)
Season 2,, Episode 6 – Futamono (蓋物)
A small dish served in a container with a lid. Often a soup.
- Forqueray, Suite No. 4 – III. Sarabande: La D’Aubonne (The piece Hannibal composes at the harpsichord)
- Mendelssohn, Songs Without Words, Op.85 No.4 in D-dur – Andante sostenuto: (Cooking with Alana Bloom)
- Johann Strauss II, Liebeslieder op. 114 (Hannibal cooking for the dinner party)
- Beethoven, String Quartet No. 3 in D major, Op. 18/3 -III- Allegro (played at the dinner party)
- Euphemia Allen, The Celebrated Chop Waltz (Hannibal and Alana play the harpsichord)
- “Rondo in D minor” by Brian Reitzell and Dave Palmer (Hannibal plays the harpsichord alone)
- Mozart, Piano sonata No. 11 in A major -I- Andante grazioso (Cooking for Gideon)
- Mozart, Piano Quartet No.2 in E♭, K493, 2: Larghetto (Dinner with Abel Gideon)
Season 2, Episode 7 – Yakimono (焼物) – Grilled seasonal fish.
- Bach, Partita No. 2 in D minor BWV 1004 -IV- Gigue (In the interrogation room)
- Bach, Suite for cello no. 2 in D minor, bwv 1008 I. Prélude (Hannibal having a glass of wine)
Season 2, Episode 8 – Su-zakana(酢肴)
A small dish (vinegar based) to clean the palate.
- Beethoven, Piano concerto No. 1, First Movement: Allegro con brio (Hannibal kills and guts the trout)and Second Movement: Largo (Dinner with Jack and Will)
- Fauré, Requiem – In Paradisum (In Hannibal’s car)
Season 2, Episode 9 – Shiizakana (強肴)
Usually a hot pot dish.
- Fauré: Requiem, Op.48 – 1. Introitus: Requiem Aeternam – Kyrie (Final scene)
Season 2, Episode 10 – Naka-choko(酢肴)
A small acidic soup used to clean the palate.
- Chopin, Prélude, op. 28 no. 15 “Raindrop” in D-flat major
- Mahler, Symphony No. 5 – Adagietto, sehr langsam
Season 2, Episode 11 – Ko No Mono(香の物) Seasonal pickles.
Season 2, Episode 12 – Tome-Wan (止椀)
A basic offering of rice and miso soup. Served at the end to make sure that you’re not still hungry. People often don’t eat this course. Kaiseki tends to be filling.
- Mozart, Concerto for Violin & Orchestra No. 5 in A major, K.219 – Adagio (Dinner with Jack)
- Chopin, Prelude op. 28 No.2 (Will Cooking)
- Faure, Pie Jesu, from Requiem (Hannibal drawing)
Season 2, Episode 13 – Mizumono (水物) A small desert of fruit, confection or cake.
Verdi, Otello – “Ave Maria, piena de grazia” (Last Supper Promo)
Scarlatti – Sonata in F minor, K466 (L118)
Episode 301 – “Antipasto”
The antipasto is a slightly heavier appetizer than an aperitivo. It is usually cold and lighter than the first course. Examples of foods eaten are salumi (such as salame, mortadella, prosciutto, bresaola and other charcuterie products), cheeses, sandwich-like foods (panino, bruschetta, tramezzino, crostino), vegetables, cold salmon or prawn cocktails; more elaborate dishes are occasionally prepared.
Beethoven, Piano Sonata no. 21 in C, op. 53 “Waldstein,” III: Rondo (Meeting Dimmond)
Donizetti, Don Pasquale – Sogno soave e casto (In Dr. Fell‘s apartment)
Debussy, Prélude à l’après-midi d’un faune (Eating with Gideon, part 1)
Dvořák – Serenade In E, Op. 22, II: Tempo di Valse (Dancing with Bedelia)
Schubert: String Quintet in C major D. 956 (Meeting Sogliato)
Chopin, Prelude No.15 in D-flat Major. Sostenuto (Florentine connivers)
Ravel, “Pavane pour une infante défunte” (Eating with Gideon, part 2)
Episode 302 – “Primavera”
Pasta Primavera, which translates to “Spring Pasta” in English, is a classic dish that uses a mixture of bright green vegetables mixed with pasta.
“Primavera” is also a 1482 tempera panel painting by Italian Renaissance artist Sandro Botticelli. Most critics agree that the painting, depicting a group of mythological figures in a garden, is allegorical for the lush growth of Spring.
Since 1919 the painting has been part of the collection of the Uffizi Gallery in Florence, Italy.
Fauré, Requiem – Pie Jesu (Hobbs)
Episode 303 – “Secondo”
This second course may include different meats and types of fish, including turkey, sausage, pork, steak, stew, beef, zampone, salt cod, stockfish, salmon, lobster, lamb, chicken, or a roast.
Beethoven, Piano Concerto No. 2 in B-flat major, II. Adagio – (Dinner with Sogliato)
Mendelssohn | Symphony n°3 in A minor “Scottish”, Andante con moto – Allegro un poco agitato – (Cooking for the Albizzis)
Donizetti, Don Pasquale, “Tornami a dir che m’ami” – (Dinner with the Albizzis)
Satie, Fantaisie Valse (Hannibal playing the piano)
Episode 304 – “Aperitivo”
Grieg, Peer Gynt Suite No.1, Op.46 – 05 – Åse’s Death
Allegory of Peace and Justice
by Corrado Giaquinto (1703-1766)
Episode 305 – “Contorno”
A contorno is a side dish and it’s commonly served alongside a secondo. These usually consist of vegetables, raw or cooked, hot or cold. They are always served in a separate dish, never on the same plate as the meat
Mozart, Sonata No. 13 in B-flat major – III. Allegretto grazioso
Rossini, La gazza ladra, Overture
Episode 306 – “Dolce”
Next follows the dolce, or dessert. Frequent dishes include tiramisu, zuppa inglese, panna cotta, cake or pie, panettone or pandoro (the last two are mainly served at Christmas time) and the Colomba Pasquale (an Easter cake). A gelato or a sorbetto can be eaten too. Though there are nationwide desserts, popular across Italy, many regions and cities have local specialities. In Naples, for instance, zeppole and rum baba are popular; in Sicily, cassata and cannoli are commonly consumed; mostarda, on the other hand, is more of a Northern dish.
Franz Schubert – Adagio in E flat, D. 897 ‘Notturno’
Episode 307 – “Digestivo”
The digestivo, also called ammazzacaffè if served after the coffee, is the drink to conclude the meal. Drinks such as grappa, amaro, limoncello or other fruit/herbal drinks are drunk. Digestivo indicates that the drinks served at this time are meant to ease digestion of a long meal.
WA Mozart, Piano Concerto #21 In C “Elvira Madigan” – 2. Andante
Tchaikovsky, Symphony No.5 in E minor, Op.64 – Andante cantabile
Episode 308 – “The Great Red Dragon”
Mozart, “Alleluja” from Exsultate, Jubilate, K. 165
Episode 309 “…And the Woman Clothed with the Sun“
Chopin, Prélude op. 28 No. 2
Episode 310 “…And the Woman Clothed in Sun”
Debussy, Arabesque N°1
Episode 311 “… And the Beast from the Sea”
Debussy, “La fille aux cheveux de lin”
Episode 312 “The Number of the Beast is 666″
Mozart, Piano Quartet in G Minor, K. 478 – I. Allegro
Episode 313 “The Wrath of the Lamb”
Debussy, La fille aux cheveux de lin