Ex-Prime Video Exec To Rainbow; AI Film ‘Echo Hunter'; MGM Alternative Makes BBC Show; HiddenLight Producer Joins Sky News Unit
Marco Azzani, the former Country Manager for Prime Video Italy, has joined Rainbow Group as Executive VP of Digital Channels and Distribution. He had exited Amazon in February after a decade and his appointment at Italy-based animation house Rainbow comes at a crucial time following investment from TEC Movie, an indie vehicle formed by members of The Equity Club, which operates on behalf of ultra-high net-worth individuals connected to Mediobanca. The cash injection was part of a plan to expand internationally. Azzani, a 20-year industry veteran, led Prime Video between 2021 and 2025, having previously joined as Country Manager for Audible. He oversaw the local launch of comedy entertainment format LOL: Last One Laughing and acquired UEFA Champions League rights. 'The arrival of Marco Azzani represents a very important step for our group, which for years has undertaken a path of expansion and development in terms of quality and content offering,' said Iginio Straffi, founder and President of Rainbow, which is best known as the company behind the Winx Club brand. 'His experience in the digital and international media sector will be extremely valuable in developing new business lines and pushing Rainbow towards unprecedented goals in the world of entertainment.'
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AI Filmmaker Kavan The Kid Making Dystopian Thriller
EXCLUSIVE: A 30-minute dystopian sci-fi thriller from AI filmmaker Kavan Cardoza, aka 'Kavan the Kid', is headed to a new artificial intelligence-powered streaming platform. Echo Hunter will roll out after production on Arcana AI, a new platform operated by Arcana Labs that provides provides production tools. The film will be set in a dystopian future, where the elite harvest clones for spare parts. Per the synopsis, it follows a relentless clone hunter, who begins to unravel when echoes of his former life surface, leading him to a harrowing truth that could destroy the very world he protects. Cardoza's AI films have generated millions of views to date. Breckin Meyer (Robot Chicken) stars, with Taylor John Smith (Warfare, Where the Crawdads Sing), Danielle Bisutti (God of War, Insidious), Gedeon Burkhard (Inglourious Basterds), Hanna Balicki (The Wolf and Lamb), and Xander Bailey among the cast. Meyer is represented by IAG, Artists First, Danis, Panaro, Nist Talent, and Sloane, Offer, Weber & Dern. 'Echo Hunter is a project I hold deep in my heart,' said Cardoza. 'Telling this story through the combined power of Arcana AI and traditional filmmaking – alongside phenomenal performances from an incredible cast – has made this experience truly unforgettable. This film not only highlights what AI can achieve, but also offers a glimpse into the future of cinema and the emerging voices shaping its direction.' Let's see if the industry agrees. The film is powered and produced by Arcana Labs in association with Phantom X, with Mike J Mitch serving as producer and Arcana Labs CEO Jonathan Yunger as executive producer. Footage from the film played at the Cannes Film Festival on Sunday with a digital premiere expected later this month. Last month, we revealed Arcana Labs had secured $5.5M from a funding round that allowed the company to launch Arcana AI.
MGM Alternative Making BBC Daytime Series
MGM Alternative UK's latest series is a BBC Daytime series, The Marvellous Miniatures Workshop (working title). BBC TV and radio presenter Sara Cox will front the series, in which professional model makers bring place, people and iconic moments to life via miniature models. MGM Alternative is planning to use new tech and microscopic cameras to get up close to the mini-models, as audiences are introduced to the people who want their special moment captured. The series will run on BBC One and BBC iPlayer. Rob Unsworth, Head of BBC Daytime and Early Peak Commissioning, ordered the show. Nicki Stoker is the series producer. MGM Alternative, which is part of Amazon MGM Studios, already makes The Apprentice and Gladiators for the BBC. 'This show taps into our fascination with the tiny, from fantasy film to classic literature and as a naturally very nosey person, I personally can't wait to find out the beautiful backstory that inspires each creation,' said presenter Cox.
HiddenLight's Siobhan Sinnerton To Lead Full Story Films
Siobhan Sinnerton, the HiddenLight Productions producer with credits for Netflix's In Her Hands, is joining a new long-form doc label within Sky News. She will be Creative Director of Full Story Films, reporting into Sky News Group Executive Chairman David Rhodes. The unit will focus on developing long-form programs out of Sky's new coverage and archive. Sinnerton will shape and implement the editorial and creative strategy, working to complement the Sky Documentaries division and strike partnerships with talent from across the doc industry. 'This new production unit with Siobhan Sinnerton at the helm will epitomise the premium offering from Sky News,' said Rhodes. 'We see tremendous editorial and commercial opportunities in long-form journalism online and on TV. We're very fortunate to have Siobhan guiding and developing a slate of bold projects as the new Creative Director of Full Story Films.' Besides working at the Clintons' HiddenLight, Sinnerton was a commissioner at Channel 4 in the UK, where she commissioned the BAFTA-winning Myanmar's Killing Fields and the Oscar-nominated For Sama.
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Business Journals
7 minutes ago
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ReloShare's 28,000% growth lands it near top of Inc. 5000
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Condé Nast Traveler
7 minutes ago
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This Italian Train Journey Is a Testament to Aesthetic Travel, Beyond the Trends
Immersive, emotionally resonant design is part of Orient Express's DNA, which was known for its opulent white-tablecloth dining carts and gilded carriages. The new-look train, by Milan-based Dimorestudio, is a glossy midnight blue that stands out among the commuter trains on the platform. It's an homage to midcentury Italian glamour but attuned to the tastes of the creative directors, entrepreneurs, and celebrities who will ride it today. The rich velvets and considered patterns are both chic and comfortable. Nothing is overdone, but being on board feels like a special occasion. (There are no dress codes, but I did make a point to wear heels at dinner each night.) Every cabin, corridor, and common space has been meticulously reimagined by Dimorestudio's Britt Moran and Emiliano Salci, known for their emotive layering in locations like London's famed Arts Club. Moments after I've boarded, I'm handed a glass of Franciacorta, which I sip in one of the bar car's neat retro booths while taking in its diamond-shaped motifs and warm jewel tones. 'It's a place where geometry and atmosphere meet,' says Moran. 'We imagined it as the setting for a quiet moment at sunset, with curved lines and sharp details guiding the eye like a stage.' Like Toro, Moran and Salci embraced the brief while staying true to their own creative ethos. The bold patterns reference the Indiscreto screens they sell through Dimoremilano, their luxury furniture line. 'Designing a train meant crafting a journey, not just a space,' says Salci. The snug corridors encourage passengers to mingle. At breakfast I swap stories with a dapper gentleman at the table beside me; at night in the bar car, the Italian passengers cheerfully share the lyrics to 'Tu Vuò Fa' L'Americano' so I can join an impromptu sing-along. But the train's design also invites us to admire the sights outside out the window—like the moment near Venice when the sprawling green of Veneto suddenly gives way to the Mediterranean. The Italian countryside as seen from the dining car Alixe Lay Pulling into Santa Margherita Station in Liguria Alixe Lay The marriage of form and function reaches its peak in the cabins. Mine has undulating wood paneling, moody lighting, and a vanity so thoughtfully conceived it should be a design-school case study. There's space for everything, from hair dryers to travel clutter, all of which can be tucked discreetly into custom cabinetry. 'We approached functionality as part of the aesthetic, not as a compromise,' says Salci. 'Every element had to contribute to the emotional and visual experience.' Over 48 hours I fill my camera roll with details: the glint of cutlery in the dining car, the angle of a light fixture catching the dusk. But what lingers afterward is the way the train has become a conduit for connection. 'We weren't just designing interiors,' Salci tells me. 'We were building a moving world, a stage for personal stories.' One-night journeys on La Dolce Vita Orient Express from $3,580. This article appeared in the September/October 2025 issue of Condé Nast Traveler. Subscribe to the magazine here.


Eater
36 minutes ago
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A Lobster Mac and Cheese Recipe That's Just Extra Enough
is a Portland, Oregon-based award-winning food writer and author of 10 cookbooks. She is a regular recipe tester and editor for Eater as well as for restaurants and appliance brands. Lobster mac and cheese has been around for a long time, but in the aughts, perhaps due to a bump in the lobster supply, it graduated to a full-on restaurant trend. About as extra as Tom Cruise's jump-on-Oprah's-couch moment (which also took place in 2005), its appeal transcends both trends and decades. Making it at home is not quite as difficult as the dish's grandiosity implies. The key is to use the right cheese: fontina is ideal here because it melts so seamlessly into the dreamy homemade white sauce, but Havarti, cantal, or even Monterey Jack are also good choices. And don't sleep on the dry mustard powder, as it adds a lovely sharpness that helps cut the richness. Speaking of which, you can certainly use cooked picked lobster meat here, but opting for more economical lobster tails will save you a lot of money. To cook the tails without turning them to rubber, poach them in the pot of water you'll use for the pasta. They cook quickly — 1 minute per ounce — and can then be set aside until it's time to bake the mac and cheese. Be sure to set aside one tail to slice and use as garnish — it's a little bit of extra for a dish that practically invented the concept. Lobster Mac and Cheese Recipe Ingredients: 1 pound cavatappi pasta 1 tablespoon extra-virgin olive oil 5 tablespoons butter 1 large shallot, minced 1/3 cup all-purpose flour 4 cups whole milk 1 bay leaf 1 (3-inch) sprig fresh thyme 2 cups grated fontina cheese (6.5 ounces) 1 teaspoon mustard powder ¼ teaspoon nutmeg 1/8 teaspoon cayenne pepper Salt 4 to 5 (4- to 6-ounce) lobster tails (or 8 ounces cooked lobster meat) 1 cup grated aged white cheddar cheese ¼ cup finely chopped chives or green onions, for garnish Instructions: Step 1: Preheat the oven to 375 degrees. Spray a 9 x 13-inch (3-quart) baking dish with cooking spray and set aside. Step 2: Bring a large pot of salted water to a boil. Add the lobster tails and cook until the tails curl and the shells turn bright red, about 4 minutes for 4-ounce tails. Using tongs, transfer the lobster tails to a bowl of ice water; leave the cooking water in the pot. When the tails are cool enough to handle, cut through the shell on the underside of each tail. Open up the shells and pull out the meat, then discard the shells. Slice one tail for garnish and set aside. Roughly chop the remaining meat and set aside. Step 3: Return the water in the pot to a boil. Add the pasta and cook, subtracting 1 minute from the suggested cooking time on the package instructions, as the pasta will cook further in the oven. Drain and rinse with cold water. Toss the pasta with the olive oil and set aside. Step 4: Combine the milk with the bay leaf and thyme sprig in a microwave-safe bowl or small saucepan. Microwave or cook over medium heat until hot to the touch, 3 minutes or 10 minutes respectively. Set aside to steep. Step 5: Melt the butter in a medium saucepan over medium heat. Add the shallots to the pan and saute until fragrant and tender, 2 minutes. Add the flour and cook, stirring constantly, for 1 minute. Step 6: Whisk in the milk (discard the bay leaf and thyme sprig) and cook over medium heat, stirring frequently, until thickened slightly, 5 to 6 minutes. During this step, watch the pot closely and scrape up the bottom edges of the pan where the mixture will thicken and tends to stick. Do not let the sauce scorch; reduce heat if needed. Remove from heat. Step 7: Whisk the fontina cheese into the sauce 1 handful at a time. Add the mustard powder, nutmeg, and cayenne and whisk to combine. Season to taste with salt. Fold in the pasta and chopped lobster meat. (Reserve the sliced lobster meat for garnish.) Step 8: Pour the pasta mixture into the prepared baking dish and sprinkle with the cheddar cheese. Bake until the sauce is bubbly, 30 minutes. Arrange the reserved lobster tail slices on top of the pasta and bake until heated through, 5 minutes. Step 9: Sprinkle with chives and serve immediately. Dina Ávila is a photographer living in Portland, Oregon.