Word: pasta
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Catalina Cantina, a new California-style Mexican station, serves easily carried food like tacos and burritos. Other offerings include salads with an ethnic flair from Global Greens and pizza and pasta from Bella Boca—which remains from the cafe’s previous incarnation...
...French assistant referees are the only other women in the UEFA field, and few are in the pipeline. So how does she deal with the pressure? "I believe that ultimately speed, strength and endurance are more important than gender," says Petignat, who works out regularly and eats nothing but pasta before a match. "But I hope that when the novelty wears off everyone will see me just as a referee, not a female referee. That will be a measure of success." An Olympic Dry Run In Paris Take your marks. On Aug. 23, track and field's finest will gather...
Think "Italy," and you'll probably envision sun, pasta, amore, corruption--but not broadband. Think again. Led by Silvio Scaglia, 44, Italy is among the world leaders in a technology called "fiber to the home," which transmits 20 to 200 times as fast as the DSL and cable-broadband services common around the globe. That fiber is fast enough to deliver movies without any hiccups, and to send songs in seconds rather than minutes. Scaglia and his company, e.Biscom, are funneling feature films and sitcoms--plus conventional Web and phone services--to PCs and TVs in six major Italian cities...
Literature: “I feel that your dishes are lacking in originality and embellishment. Your culinary lassitude is deplorable. My palate must needs [sic] seasoning! Too long have I been forced to lamely gum down your pasta-jelly like some dyspeptic retirement cronie. I need not enemas, I need spice! Are we not good enough to taste the smart bite of but a little peprika? Is cumin too high, nay, too noble for us to delect? Where is oregano, with her gentle paws, lingering like flapdashes upon my breast (of chicken)? Oh heaven, why must my salad go alone...
...historically had functions (stock and grain exchange, casino, ballroom). Pedrocchi's high ceilings, terraces and Doric columns are decidedly grand. The ground floor is divided into three areas named for the colors of the Italian flag. Skip the house special, tagliatelle al caffè - as gimmicky as coffee-flavored pasta sounds - and go straight for the miraculous rum-spiked zabaglione. The French novelist Stendhal considered Pedrocchi the best restaurant in Italy, and so loved the zabaglione that he wrote about it in The Charterhouse of Parma. Pedrocchi returned the favor by immortalizing the passage on a plaque in the "white...