Word: molto
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...keening whistle sounded over the Italian countryside as a small train appeared in the middle distance. At the fairground platform, Oliver J. Swindleton fiddled with his stolen cravat and practiced his Italian accent.“Eh...veridamente molto bene. A-pleased-ah to meet you signora! Mozzarella...vino...andante!”Squeaking slightly, the miniature engine pulled into the station. The coupling rod of the middle wheel slowly and rhythmically turned and straightened. Ollie immediately recognized Felicity’s elegant head as she sat in one of the little passenger cars. He glanced at her again?...
...visits to NASCAR events to research the book revealed--not least to him--that his appeal transcends foodies or Italophiles. Last June, just before he threw the green flag at the NASCAR event at Pocono Raceway in Long Pond, Pa., tens of thousands of fans began to chant, "MOLTO! MARIO!"--a reference to Molto Mario, one of the five Food Network shows in which he has starred since 1996. NASCAR was impressed. "You have a certain image of chefs, especially in New York, as hoity-toity," says Mark Dyer, a NASCAR vice president. "But this guy gets into the infield...
Batali turned out to be an incredibly productive TV cook, able to shoot as many as eight back-to-back episodes of Molto Mario. "As soon as the camera was off, I'd say [to the crew], 'Nine minutes, m_____f_____s!'" says Batali. "They hated me initially, but they loved me eventually." Because of his speed, Batali was able to deliver 517 episodes of the show in just six seasons of shooting. (The show went out of production in 2003, but it still airs in reruns...
Their six other restaurants are flourishing; Bastianich estimates that they collectively serve 2,000 people a night. Last year the James Beard Foundation named Batali its Outstanding Chef--the top award a U.S. cook can win. This year the foundation has nominated Molto Italiano, Batali's 2005 book, as best international cookbook and Del Posto as best new restaurant. The winners will be announced at a Manhattan gala on May 8, a few days after Batali returns from cooking chicken thighs and tortilla casserole for scores of NASCAR drivers, crewmen, and their families at Talladega Superspeedway in Talladega...
...introduction to his 522-page magnum opus, Molto Italiano, chef Mario Batali reflects on the frenzy that now accompanies the opening of many American restaurants. "In recent years," he writes in the cookbook, which was published last May, "we seem to care more about the opening of a new restaurant than we do the opening of a new play or a new version of Don Giovanni by the local opera company. This makes me happy, but at the same time, it makes me just a little...