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.

Creed, rather they are convinced, that the average consumer intends Lambrusco as a type of wine. Well, is not so! Lambrusco is actually a collection of different wines that grows in the hills of Modena-Reggio Emilia. A family of indigenous varieties of ancient origins, mentioned for the first time by Pliny the Elder as Vitis Lambrusca work "Naturalis Historia".

That said I quote some: Lambrusco Salamino, Lambrusco Maestri, Lambruscthe Barghi, Lambrusco Marani, Lambrusco Viadenese, Lambrusco and Olive ... Lambrusco Sorbara. A native vine tied to the land and the grapes from which it takes its name, which is characterized by freshness, the Acidito and minerality. Perfumes, colors and tastes that have surprised me. A good alternative to the usual suggestions.

Wednesday 29 October at the Ristorante Sadler Milan took an evening devoted to Lambrusco Sorbara of Cleto Chiarli. A farm in Modena, which extends, with various seals, on over 100 hectares of vineyards. One hundred and fifty years of history and five generations of producers engaged in the exploitation of the grape Sorbara.

While listening to Mark's Church evolution over time that has characterized this wine, I happily accepted the plates studied by CClaudio Sadler checklist of t, great interpreter of pairings of the evening. A superb dinner with excellent wine pairings. The dish that I liked more?  The risotto with mushroom powder trumpet and gold dust. Resounding! The wine? The Sorbara grapes Founder's Reserve, a classic Chiarli produced according to the traditional rules, bottle fermentation method with ancestral (ancient method).

I conclude with a written Veronelli  stretch of “Learn about wine” (Rizzoli-Hachette 1997) Source House Veronelli. Read describes as Lambrusco di Sorbara…

No other wine brings us back, come lui, all'idea patriarchal, Daily life.
E 'un wine "umano». Precisely for this, perhaps, is the wine against which the highest are the betrayals.
So I have to wait for years and have thousands of tests for drinking and Ribère a glass that fully satisfies me.
Why is really Sorbara so good, Your Lambrusco should have the following characteristics:
red light on net pink background, bright; cheerful fragrance, with a clear emphasis of purple; very personal; dry and fruity flavor; freshness accentuated by clean acidity not without its rustic elegance; crisp and vibrant red foam.
Its alcohol content is between 10,5 and 12 ° and the Acidito totale da 6 a 8% .
The year is always the last to recommend, since it is a delicate wine that she has a brief, Enchanted youth.
It 'important that the bottle - brought to a temperature of 14-16 ° C - is served at the time, so enjoy it, and primis, the abbondante, evanescent foam.