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The happy union between music and food is rooted in the history of man. Half Odyssey is sung at a lunch, the Petroniana supper of Trimalcione is entirely to the rhythm of music, in the Renaissance was customary to accompany the banquets with good music. Later the scene, from the stately villas, moved to theaters. It is at work that the music will take the first place: He will talk about chocolate in so fan all, of junket and Marzemino in Don Giovanni, of jerez and agiani in the “Falstaff “, of truffle, albeit in a less direct way, in the comedy “The Truffle” of Molière, where the prized Diamond of the earth will be brought to metaphor of the human soul. No longer the music that accompanies the food but an exchange of roles where the table will definitely serve the music.

The reciprocal love between cooks and musicians seems to arise from a homogeneity between music and cooking. Is it possible to listen to food? Or eat the notes? Is it possible to find inspiration from food? Inspiration, genius, talent, dedication, are probably traits common to the two spheres. To take away all doubts to the skeptics, the story of Gioacchino Rossini, Italian genius of world renown and lover of truffles. Gioacchino Rossini, was both one of the most important creators of the Italian bel Canto (over thirty operas), both a devotee passionate about cooking.

“I do not know a better occupation than eating, that is, of eating really. The appetite is for the stomach what love is to the heart. The stomach is the director who directs the Great Orchestra of our passions, “a statement that has made the rounds of the world. A love for the kitchen that drove his heart, releasing in his deepest emotions so intense to elevate himself to muse inspiring his passions, primarily the music. Emblematic of his statement: “I cried three times in my life: when I whistled the first opera, when I heard playing Paganini and when I fell in the water, during a boat trip, a turkey stuffed with truffles.” Truffles, a great passion of the musician.

While composing the Stabat Mater, he wrote to some friends: “I’m looking for musical reasons, but I don’t think that messes, truffles and the like. “Among the favorite dishes by the author of the Barber of Seville and the Magpie Ladra, they stood out macaroni alla Rossini. Fulbert Dumonteuil tells us how the preparation of certain dishes took on the appearance of an authentic ceremony: “It was then that Rossini appeared, who with his delicate plump hand, chose a silver syringe. She filled her with mashed truffles and, patiently, injected this incomparable sauce into each roll of dough. Then, placed the dough in a casserole like a child in the cradle, the macaroni ended up cooking between vapors that twisted. Rossini remained there, motionless, fascinated, guarding his favorite dish and listening to the murmur of dear macaroni as if he lent ear to the harmonious notes of the Divine Comedy.

During his exceptional Parisian life, Rossini also met Antonin Carême, the most famous cook of his time, between the two was born a great mutual esteem, which prompted the chef to affirm that no one in the world understood his cuisine better than the composer. Once Rossini was in Bologna, Carême, perhaps for the nostalgia of such a fine connoisseur, sent him by diplomatic courier a mess of pheasant to truffles accompanied by the message: “From Carême to Rossini”. The master responded with a musical composition addressed: “From Rossini to Carême”.

One of his favorite activities was to be able to find some new element to add to already known dishes, researching new flavors and flavors and managing to give life to delicious “variations on the theme”. obtained the desired result, he was proud as much as it was of one of his most beloved arias: “What will interest you much more than my work, is the discovery that I have been made of a new salad, of which I hasten to send you the recipe: Take some oil of Provence, English mustard, vinegar of France, a little lemon, pepper, salt, beat and stir the whole; Then add some truffle cut into thin slices. The truffles give this condiment a kind of halo, made on purpose to send a Wolverine in ecstasy. The Cardinal Secretary of State, whom I have known in recent days, has taught me, for this discovery, his apostolic blessing.

The beautiful Parisian house of the composer was frequented by politicians, intellectuals and artists, such as Dumas, Liszt or Verdi. For them the master “wrote” culinary harmonies made of “choral arrangements” which contributed to agriculture and crafts of half Europe. From Naples was sent the macaroni, from Seville hams, from Gorgonzola cheese, from Milan the Panettone. Indispensable for the opera Rossiniana, especially on the salad and macaroni, were the truffles shipped from Spoleto.