Word: pasta
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Dates: during 1970-1979
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...comprehensive idea of where to get away in Boston by going to the movie "Where's Boston?" shown near Government Center. Best bets are the North End, the Italian section of the city where pasta and festivals abound, the Aquarium and the Isabella Stewart Gardner Museum. The Gardner Museum is most interesting in winter, when baby's breath bloom throughout the skylighted inner courtyard. A replica of a 15th-century Venetian palace, the Gardner houses an impressive collection of Oriental rugs and pieces by Rembrandt, Matisse, Whistler and Sargent. Three days a week it sponsors concerts...
...muggy afternoon last week, four men sat at an oilcloth-covered table shaded by grapevines behind the Joe and Mary Italian-American Restaurant in Brooklyn. Over pasta and red wine they were ostensibly celebrating the departure next day of the restaurant's owner, Giuseppe Turano, 48, on a vacation trip to Sicily. Suddenly a blue Mercury sedan drew up outside, and five ski-masked men rushed into the restaurant. Six feet from the table, they opened fire with shotguns and semi-automatic rifles. In a litter of rolls, half-eaten salad and .45-cal. shells sprawled the body...
...each per class, were sold out almost instantly after they were announced. Some applicants had already attended the school that Hazan conducts each year from May to November in Bologna, Italy's gastronomical heartland. Most are Belle Pomme regulars, eager to branch out into the mysteries of pasta, prosciutto, parmigiana, pesce and polio, not to mention savoring Marcella's gelato spazza camino (Scotch-laced vanilla ice cream chimneysweep style, so called because it is topped with finely ground espresso coffee "soot...
...secrets of olive oil, flour and cow cheese, goat cheese and sheep cheese. As if photographing each step on their minds, the students crane forward to retain the maestra's skill in boning chicken breasts ("Save the skins!"), her hammering of scallopini, her preparation from scratch of four-egg pasta in just about every form from agnolotti to trofie...
...described by its originators as "intolerably delicious." Vegetable growers, generally a conservative lot, have been slow to pick up on an unusual variety called vegetable spaghetti: it is a member of the squash family that, when opened up, yields oodles of non-noodles that can be prepared exactly like pasta...