Word: margherita
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Dates: during 2000-2009
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...Choi said. “When I heard that Harvard had taken that step, I felt a lot of empathy. Harvard is a friend.” —Staff writer Lauren D. Kiel can be reached at lkiel@fas.harvard.edu. —Staff writer Margherita Pignatelli can be reached at mpignat@fas.harvard.edu...
...dancers halt, stand, and salute. “Saluti!” they ululate, as a tribute to those that inspired their dance, honoring a story about perseverance and triumph, about reaching out and looking homewards, about celebrating an African rhythm. —Staff writer Margherita Pignatelli can be reached at mpignat@fas.harvard.edu...
...Motorino, the chef is mixing the old (a classic wood-fired oven) with the newfangled: toppings such as sweet peas and guanciale ($14) or brussels sprouts with speck ($14). "Forty percent of our diners still order the classic Margherita," Palombino concedes. "Which is why we focus on the best basics - crushing our own tomatoes, making our own mozzarella, using the highest-quality flour for our dough. It's all very old school...
...Margherita Boniver, an Italian Member of Parliament and longtime foreign policy advisor to Prime Minister Silvio Berlusconi, chastised the "French radical-chic" efforts to block extradition. "The fact that Carla Bruni [helped] Petrella avoid extradition to Italy is something grave," adding there appeared to be "a sort of convergence" with the Battisti case. "It's all unprecedented," Boniver told reporters...
...Bill Clinton, makes the best pizza in Naples, which would also imply the best pizza in the world. He makes the classic thin, crusty Neapolitan pizza with a scrape of smashed tomato and choice of toppings - as do hundreds of other places in town. The most iconic are the margherita (tomato, buffalo mozzarella and basil) and marinara (tomato, garlic, oregano and olive oil). The difference is in Ernesto's wrist: dough-stretching technique is critical. Even his son Luigi, working with the same ingredients and oven, can't yet make a pie quite up to his father's standard...