Word: prosciutto
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...after flipping through the pages of Nantucket Open House Cookbook, some might wonder how Chase managed to blend her academic curiosity with her love of fine food—how she succeeded in transforming a A.B. degree from Harvard, magna cum laude, into comprehensive knowledge of pumpkin prosciutto and Parmesan lasagna...
...latter keeps the taxman at bay, but it's one reason Italian companies have had difficulty attracting foreign capital. Parmalat was supposed to be different. Tanzi got his start in business as a 21-year-old, when his father died and he took over the family's small prosciutto-ham factory. On a trip to Sweden, he noticed milk packaged in cartons and brought the concept to Italy. Later he adopted a process for making shelf-stable, nonrefrigerated milk and introduced it to Italy, eventually expanding globally. According to Tonna's testimony and bankers familiar with the company's operations...
...look at this terrace, I want to show you," he says, rushing out to the small garden. There's a Virgin Mary shrine carved into the wall. Tomatoes are growing beside eggplants. Inside, bunches of plastic grapes line the walls. As Benedetto whips through the restaurant, carrying a giant prosciutto and making espresso, he sings - in Italian, of course. His wife smiles at him from beside the wood-burning pizza oven. This is an Italian restaurant, dammit. But it's not for me to say. The Italians arrive at 10 a.m. The auditor, Sergio Trombetta from Rome, sets...
...modern urban China in his On the Wall series, in which a schoolgirl sits astride walls facing the cold skyscrapers of Guangzhou, Shenzhen and other cities. Comment on the brash new consumerist society sprouts up in Beijing artist Song Dong's Edible Bonsais, miniature landscapes of ham hock mountains, prosciutto hills and broccoli-flower trees. "What About China?" doesn't pretend to be comprehensive - it doesn't include unofficial artists or those from the worldwide diaspora - but it does provide an introductory look at some of the creative instincts within the awakening giant. Thanks to its playful presentation by designer...
...appetizers, we order caprese—simply tomatoes, fresh basil and buffalo mozzarella, drizzled with olive oil. We also get a plate of prosciutto and some fried calamari. Each is ten or twelve dollars. Yes, anyone could make some version of these, just as anyone could throw eggs in a frying pan. But it takes a certain experience to know which tomatoes, from where, and how thick to cut them, and how much basil, and where do you get such incredible mozzarella, and what kind of olive oil. Too often, restaurants compensate for ignorance with complexity—trying...