where the closest I come daily to Italian opera is at my favourite espresso master's shop where he teaches that since espresso is Italian and therefore from the home of opera, making a perfect� espresso foam� uses� the features� of good opera� - � when making the perfect foam, first there is the sound of the soprano as the steam enters the milk, followed gradually as the milk warms by the tones of alto and then tenor, but you know� exactly when to stop steaming when you finally hear the sound of the low bass burbling deeply from the foam pitcher.