You know when he was born to rock? I tell you this while I prepare Spongata

Honestly before attending the evening culinary-literary held on 4 December 'The Garibaldi 'Cantu, I did not know it either when he was born to rock. The answer gave it to me Ezio Guaitamacchi, journalist and music critic, author and host of radio and television, founder of the historical monthly Jam, Italian thriller writer of the first rock 'Psycho Killer'. His latest book, with a preface by Renzo Arbore, is precisely dedicated to the 'History of Rock'.

Well, birth del rock historians believe dates back to 1954 in the southern United States. A music that embodied the rebellion of young age and has had several phases. That of Lou Reed, according Ezio Guaitamacchi, was unique and special.

His interview more exciting one with Ray Charles, what is still lacking with Bob Dylan. During dinner inspired by the Christmas traditions of Parma, city ​​of the restaurant's chef, between courses and the other has traced the history of rock with songs performed by Ezio and by the talented singer Brunella Boschetti Ventura.

Music and flavors of Parma

Dinner started with the classic Culaccia, an exclusive specialty of Salumificio Rossi Sanguinaro Fontanellato. A salami without preservatives or additives produced only with pork legs National. A follow anolini in broth to which I added, following the teachings of my grandfather Giuseppe (mantuan), of From Old Red Rows the historic Cantine Bergamaschi of Busseto, birthplace of Giuseppe Verdi.

A wine produced with grapes typical of the Parma: Fortana, Lambrusco, Barbera and Croatina. After the mariola cotta (traditional salami Parma) with mashed potatoes and cabbage and sour, dinner ended with spongata, a Christmas cake from the ancient tradition of poor but rich.

And here I stop, rather, I give you the recipe in my turn I got to give.

• Shortbread

We begin to prepare the pastry by mixing 400 Article. flour, 200 Article. di burro ammorbidito, 1 glass of white wine, 180 Article. sugar, 2 eggs and a pinch of salt.

Then let the dough rest for an hour in the refrigerator and roll it out with a floured rolling pin to form two halves, one base and a cover. Use a pan to low edge.

• Stuffing

Heat in a water bath 400 Article. of honey. Then chop 200 Article. walnuts and combine 100 Article. breadcrumbs toasted, 100 Article. raisins, 100 Article. pine nuts, 100 Article. candied citron, 10 Article. cinnamon and a sprinkling of nutmeg.

Mix everything with honey, pour over pasta, and finally cover with the second disc. Prick the surface with small holes, and put in oven at 200 degrees for about 35 minutes.