Word: italianize
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...those Internet links that triggers the same morbid instinct that makes motorists slow down to stare at a highway accident scene: "Bullying: disabled boy abused in school." The three-minute clip, which was posted to the Google Video platform in 2006, showed four youths in the Italian city of Torino teasing an autistic classmate and throwing tissues at him. At least 12,000 people clicked on the video before Google took it down following a formal complaint from the Italian Interior Ministry...
Still, he suspects that the case is also an example of how out of touch Italian political leaders and magistrates are with the massive changes in the way information circulates online. "They are judging the Internet with the same instruments of the past," Sofri notes. "The Web creates situations that are completely new and don't have paragons with the world before. If these incidents are happening all over the world and Italy is the only country to condemn Google for it, maybe there's something we haven't understood...
Like the lesser celebrity chefs we've all seen so much of, Mario Batali has had it pretty good. After creating and running some of the most successful Italian restaurants in the U.S., he has made enough money to buy Sardinia. He's such a big TV star that even his vacations get made into TV shows. Through his cookbooks, his magazine articles and the deathless repetition of his various cooking programs, he has influenced the way America cooks and eats. But like most celebrity chefs, he understands that mere celebrity is a form of fraud, of failure. What most...
...Batali, like Top Chef's Tom Colicchio, is going back to the kitchen. Lately, both men had been restaurateurs more than chefs, leaving the creation and execution of their dishes to talented proxies. But Batali rose to fame for his outrageous, over-the-top Italian cooking, and he has never seemed really happy to oversee an empire. Like Colicchio, who started cooking at Craft on Tuesdays and is now back running Colicchio & Sons in New York City, Batali wants to cook. He's working on the menus for six new restaurants at Eataly, the massive Italian food emporium that...
...there in the kitchen every night, but it's my food," he tells TIME. Batali may be working on all of the restaurants, but the one his heart seems to be in the most is the meat restaurant, which will feature two kinds of beef: a grass-fed Italian Piedmontese variety in various raw preparations ("tartare, carpaccio, a little raw-meat salad with apples ...") as well as a grain-fed superbeef that will be engineered at Carnevino by beef guru Adam Perry Lang. "Mario is really out of control with this new project," a young cook told...