Word: pasta
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...briefly taught elementary school and sold insurance while pursuing his vocal studies. As late as the 1970s Pavarotti liked to say he was still "a country boy," and he played up his modest roots by spending his summers on home turf, swimming, riding horses and expertly whipping up pasta feasts. But his family home was now a 17th century mansion on 12 acres, and there was no disguising his status as an immensely wealthy international superstar. Eventually his prolonged globetrotting absences took a toll on family life. In 1996 he separated from the Modena girl he had married 35 years...
...moment, Carson, 66, is speaking to a circle of about 20 fellow ecovillagers who have gathered in the purple August twilight outside one of the community's common houses, where they've just polished off a group meal of broccoli pasta (regular, as well as wheat-free for the allergic). The 160 members of EVI eat several meals a week together, prepared by rotating teams of volunteer cooks. They share laundry machines, babysitters, organic produce, TVs (for the few who watch), even cars. If all this togetherness doesn't make EVI a commune, that's because it's potentially much...
...when he had to put it up for sale, but they had to wait a full year to gain approval from the market's archaic administration - largely controlled by the local families who have sold produce here for more than a century - to change a produce stall into a pasta store. "The merchants all have to agree to let a vendor sell something new," explains Ibars. "Out of the four hundred stall owners, one guy voted against us." He declines to explain how he and his partners convinced the holdout to change his vote...
...have swarmed under its iron roof each day, the Boqueria has become dotted with stands selling packaged goods (pre-cut watermelons wrapped with forks) or cooked food (pizza by the slice). To some purists, however, the replacement of a longstanding vegetable stall with Pazzta, the tile-and-chrome fresh pasta store, is a reminder of how much the character of the Boqueria is changing. For others, it's simply a case of the market adapting to the tastes of its clientele...
...proprietors of Pazzta see their artisanal pasta as a continuation of what is unique about the Boqueria - the special relationship it offers customers with what they eat. "People want to know who provides their food," says Ibars. "They want more of a connection with what they eat than they get at a supermarket...