Word: italianize
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Dates: during 1980-1989
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...Bikkembergs' current designs, however, convention is also playing a fast game of footsie with pragmatism. There are indications that the Dirker may be working toward an accommodation with the mainstream. He has recently struck a deal with the established Italian manufacturer GIBO, which handles such successful lines as Jean-Paul Gaultier and Sybilla. Where the Dirker comes down heavy on prankishness, Sybilla tends to the winsome and the ingenious. Her clothes are mostly hand finished and full of little surprises, like tucks that form boxes or a hem that looks to have been pushed up for a hasty jump across...
...meat that has been treated with growth hormones. The rule applies to virtually all U.S. beef exports to the E.C., worth about $100 million a year. In retaliation, the Reagan Administration is slapping 100% tariffs on $100 million worth of annual food imports from Europe, including Danish hams, Italian canned tomatoes and West German instant coffee...
Ruth Brinker is grandmother incarnate, a balm of memories and sympathies. As she sits at the edge of his messy bed, the young blond man pries the lid off his dinner. An Italian omelet, roast potatoes, broccoli. The cramped hotel room actually smells of home. "Ruth," he says, "I love...
...crash of '87, food trendies this year looked for safer culinary havens. They snuggled up to take-out food in the barefoot safety of their own living rooms, or sought out comfort foods (pasta and pizza, meat loaf with mashed potatoes and gravy, creamy desserts) in small, moderately priced Italian trattorias and American bistros. Many of them shunned the lavishly styled and priced restaurants, which in general took an almost unprecedented beating. The beef industry fought back even while the promise of immortality via good health made a superstar of cholesterol- reducing oat bran. And Oprah Winfrey's public skinnying...
HIGHEST-PRICED PASTA The single most expensive pasta extant is the soft egg raviolo (the singular of ravioli) that is a $36 hot ticket at San Domenico, the best new Italian restaurant to open in Manhattan in the past five years. The large silky square of pasta enfolds spinach, ricotta cheese and a whole egg yolk that poaches as the raviolo cooks. But the reason for the price lies in the topping of hazelnut butter and a fine, if sparse, mincing of white truffles...