Latest news with #Italian-born
Time Out
18 hours ago
- Entertainment
- Time Out
The best pizzerias in Europe have been crowned for 2025
We know a thing or two about good pizza at Time Out. In March, we released our global guide to the world's best pizzas, where you'll find everything from a classic Neapolitan margherita in Naples to porteño-style pies in Buenos Aires. But we're not the only ones chewing and cheese-pulling away to determine the planet's tastiest pies. 50 Top Pizza is an influential industry guide that produces several annual pizzeria rankings – and they've just dropped their latest list of the greatest pizzerias in Europe. Number one on the list for 2025 is Napoli on the Road, a London-based pizzeria with branches in Chiswick and Richmond. It's the second year in a row the restaurant, opened by Italian-born pizza chef Michele Pascarella, has claimed the prize. Baldoria in Madrid came second on 50 Top Pizza's ranking. Its signature Búfala Fest pizza featured on our own list, with Time Out Madrid's editor Gorka Elorrieta calling it 'a delightful surprise for cheese lovers'. In third place was a tie between Sartoria Panatieri in Barcelona and Via Toledo in Vienna – though the most represented city overall was none other than Paris. If you're wondering where on earth Italy is in all of this, rest assured the pizza motherland has its own dedicated ranking, the winners of which will be announced on July 15 in Milan. Here's the full list of Europe's best pizzerias in 2025 1. Napoli on the Road – London, England 2. Baldoria – Madrid, Spain =3. Sartoria Panatieri – Barcelona, Spain =3. Via Toledo – Vienna, Austria 4. 50 Kalò – London, England 5. IMperfetto – Puteaux, France 6. Pizza Zulu – Fürth, Germany 7. nNea – Amsterdam, The Netherlands 8. Fratelli Figurato – Madrid, Spain 9. Sapori Italiani U Taliana – Bratislava, Slovakia 10. Forno d'Oro – Lisbon, Portugal =11. La Balmesina – Barcelona, Spain =11. La Piola Pizza – Brussels, Belgium 12. Surt – Copenhagen, Denmark 13. Stile Napoletano – Chester, England 14. Demaio – Bilbao, Spain 15. Franko's Pizza & Bar – Zagreb, Croatia 16. Little Pyg – Dublin, Ireland 17. Matto Napoletano – Skopje, Republic of North Macedonia 18. Zielona Górka – Pabianice, Poland 19. da PONE – Zurich, Switzerland 20. Babette – Stockholm, Sweden 21. La Pizza è Bella – Antwerp, Belgium 22. Forza – Helsinki, Finland 23. MaMeMi – Copenhagen, Denmark 24. 450°C – Turku, Finland 25. L'Antica Pizzeria – London, England 26. Pietra – Belgrade, Serbia 27. Pizza Nuova – Prague, Czech Republic 28. Ciao a Tutti – Warsaw, Poland 29. Oobatz – Paris, France 30. Pop's Pizza – Ljubljana, Slovenia 31. Buon Appetito – Burgess Hill, England 32. Arte Bianca – Sagres, Portugal 33. Roco – Paris, France 34. Majstor i Margarita – Belgrade, Serbia 35. NAPIZZA – Nuremberg, Germany 36. Infraganti – Alicante, Spain 37. La Manifattura – Paris, France 38. Calvello's – Munich, Germany 39. Fimmina – Paris, France 40. Gasparic – Girona, Spain 41. Belli di Mamma – Budapest, Hungary 42. Margherita Pizzeria – Tallinn, Estonia 43. Kytaly – Geneva, Switzerland 44. 'naPizzà – Brussels, Belgium 45. Villa Severino – Helsinki, Finland 46. ZANO – Iași, Romania 47. Mamma Pizza – Oslo, Norway 48. Bottega Ceccarelli – Brunswick, Germany 49. Filo D'olio – Sarıyer – Istanbul, Türkiye 50. O'Panuozzo – Utrecht, The Netherlands
Hypebeast
2 days ago
- Entertainment
- Hypebeast
Diesel Blends Fine With Faded for Resort 2026 Collection
AsGlenn Martensprepares to take the helm atMaison Margiela, he continues his reign atDiesel, showcasing its forthcoming Resort 2026 collection in a dimly lit campaign with a varied cast of onlookers. Is it a packed nightclub? Or a make-shift runway? Wherever it may be, the Italian-born denim label picks up where it left off inSS25andFW25, offering a mixture of semi-tailored silhouettes and lived-in distressing. The looks begin with pared-back numbers, including sculpted mini dresses for women and heavily washed check suiting for men. One all-black menswear number departs momentarily from Diesel's hyper-distressed sensibilities, featuring a sleek cropped leather puffer jacket, with a faded charcoal suit, and a washed black denim shirt, topped off with an embossed logo handbag. The following women's look further highlights this elegant side of Diesel, centering on a deceivingly structured, charcoal neoprene overcoat worn with a ribbed headscarf and sock-like heels. By the middle of the lineup, Martens's more expressive design language emerges with duo-tone motorcycle jackets, rugged indigo denim, and a clash of airbrushed patterns and street art motifs. A quintessentially Martens touch is the bold presence of trompe l'oeil graphics, resulting in a particularly surreal sepia-toned biker jacket. Between the artificially aged knitwear and frayed denim galore, matching blue sets stand out with creased prints applied to athletic staples like mesh basketball shorts and a football jersey. Women's eveningwear serves as the canvas for some of the strongest prints, including an ultra-shiny, blurred floral and abstract graffiti, recalling the set of Diesel's FW25/26 runway presentation. See the full collection in the gallery above. Stay tuned to Hypebeast for the latest fashion news.
The Advertiser
4 days ago
- General
- The Advertiser
'You say tomato': Italian chef corrects Australia's common mispronunciations
Australians relish the rich variety of cuisines in our cultural melting pot, but nailing the pronunciation of our favourite dishes could be tricky. Diners may find themselves stumbling through the words 'prosciutto', 'orecchiette' or 'fagioli' and hoping their waiter won't ask them to repeat their order. That's where Chef Enrico Marchese, executive chef at Italian Street Kitchen in Sydney, Brisbane and Perth, has come to the rescue. The Italian-born chef has shared a list of the most commonly mispronounced Italian food terms with this masthead to help diners "sound a little more Italian at your next dinner out". The Italian chef warned of the common mistake made when pronouncing the word 'bruschetta'. "In English, 'ch' makes a 'sh' sound, but in Italian, it's pronounced like a hard 'k'," Mr Marchese said. "So bruschetta is actually broos-KET-ta, not broo-SHET-ta. Same with porchetta: it's por-KET-ta, not por-CHET-ta," he said. The double consonants at the start of 'gnocchi' may be daunting, but Mr Marchese has a helpful tip. "Many people say gnocchi as G-nock-ee, but the 'gn' in Italian is pronounced like the 'ny' in canyon, so it's NYOH-kee," he said. READ MORE: Holy olio! Olive oil makers reveal their top tips Words like prosciutto and focaccia often get butchered, the Italian chef said. "With prosciutto, people often say pro-SHOO-to. But in Italian, the 'sci' is pronounced 'sh', and the 'u' sounds like 'oo', so it's more like pro-SHOO-toh," he said. "And it's not fo-ca-sha, it's fo-CAH-cha. The double 'c' before an 'i' or 'e' is always a 'ch' sound." Vowels may be pronounced slightly differently in Italian words. Some common mistakes included words with the letters 'i' and 'e', Mr Marchese said. "An 'e' is always an 'eh' sound, and an 'i' is always an 'ee' sound," he said. "So tagliatelle is pronounced tag-lee-ah-TELL-eh, not tag-li-atell-ee." Australians relish the rich variety of cuisines in our cultural melting pot, but nailing the pronunciation of our favourite dishes could be tricky. Diners may find themselves stumbling through the words 'prosciutto', 'orecchiette' or 'fagioli' and hoping their waiter won't ask them to repeat their order. That's where Chef Enrico Marchese, executive chef at Italian Street Kitchen in Sydney, Brisbane and Perth, has come to the rescue. The Italian-born chef has shared a list of the most commonly mispronounced Italian food terms with this masthead to help diners "sound a little more Italian at your next dinner out". The Italian chef warned of the common mistake made when pronouncing the word 'bruschetta'. "In English, 'ch' makes a 'sh' sound, but in Italian, it's pronounced like a hard 'k'," Mr Marchese said. "So bruschetta is actually broos-KET-ta, not broo-SHET-ta. Same with porchetta: it's por-KET-ta, not por-CHET-ta," he said. The double consonants at the start of 'gnocchi' may be daunting, but Mr Marchese has a helpful tip. "Many people say gnocchi as G-nock-ee, but the 'gn' in Italian is pronounced like the 'ny' in canyon, so it's NYOH-kee," he said. READ MORE: Holy olio! Olive oil makers reveal their top tips Words like prosciutto and focaccia often get butchered, the Italian chef said. "With prosciutto, people often say pro-SHOO-to. But in Italian, the 'sci' is pronounced 'sh', and the 'u' sounds like 'oo', so it's more like pro-SHOO-toh," he said. "And it's not fo-ca-sha, it's fo-CAH-cha. The double 'c' before an 'i' or 'e' is always a 'ch' sound." Vowels may be pronounced slightly differently in Italian words. Some common mistakes included words with the letters 'i' and 'e', Mr Marchese said. "An 'e' is always an 'eh' sound, and an 'i' is always an 'ee' sound," he said. "So tagliatelle is pronounced tag-lee-ah-TELL-eh, not tag-li-atell-ee." Australians relish the rich variety of cuisines in our cultural melting pot, but nailing the pronunciation of our favourite dishes could be tricky. Diners may find themselves stumbling through the words 'prosciutto', 'orecchiette' or 'fagioli' and hoping their waiter won't ask them to repeat their order. That's where Chef Enrico Marchese, executive chef at Italian Street Kitchen in Sydney, Brisbane and Perth, has come to the rescue. The Italian-born chef has shared a list of the most commonly mispronounced Italian food terms with this masthead to help diners "sound a little more Italian at your next dinner out". The Italian chef warned of the common mistake made when pronouncing the word 'bruschetta'. "In English, 'ch' makes a 'sh' sound, but in Italian, it's pronounced like a hard 'k'," Mr Marchese said. "So bruschetta is actually broos-KET-ta, not broo-SHET-ta. Same with porchetta: it's por-KET-ta, not por-CHET-ta," he said. The double consonants at the start of 'gnocchi' may be daunting, but Mr Marchese has a helpful tip. "Many people say gnocchi as G-nock-ee, but the 'gn' in Italian is pronounced like the 'ny' in canyon, so it's NYOH-kee," he said. READ MORE: Holy olio! Olive oil makers reveal their top tips Words like prosciutto and focaccia often get butchered, the Italian chef said. "With prosciutto, people often say pro-SHOO-to. But in Italian, the 'sci' is pronounced 'sh', and the 'u' sounds like 'oo', so it's more like pro-SHOO-toh," he said. "And it's not fo-ca-sha, it's fo-CAH-cha. The double 'c' before an 'i' or 'e' is always a 'ch' sound." Vowels may be pronounced slightly differently in Italian words. Some common mistakes included words with the letters 'i' and 'e', Mr Marchese said. "An 'e' is always an 'eh' sound, and an 'i' is always an 'ee' sound," he said. "So tagliatelle is pronounced tag-lee-ah-TELL-eh, not tag-li-atell-ee." Australians relish the rich variety of cuisines in our cultural melting pot, but nailing the pronunciation of our favourite dishes could be tricky. Diners may find themselves stumbling through the words 'prosciutto', 'orecchiette' or 'fagioli' and hoping their waiter won't ask them to repeat their order. That's where Chef Enrico Marchese, executive chef at Italian Street Kitchen in Sydney, Brisbane and Perth, has come to the rescue. The Italian-born chef has shared a list of the most commonly mispronounced Italian food terms with this masthead to help diners "sound a little more Italian at your next dinner out". The Italian chef warned of the common mistake made when pronouncing the word 'bruschetta'. "In English, 'ch' makes a 'sh' sound, but in Italian, it's pronounced like a hard 'k'," Mr Marchese said. "So bruschetta is actually broos-KET-ta, not broo-SHET-ta. Same with porchetta: it's por-KET-ta, not por-CHET-ta," he said. The double consonants at the start of 'gnocchi' may be daunting, but Mr Marchese has a helpful tip. "Many people say gnocchi as G-nock-ee, but the 'gn' in Italian is pronounced like the 'ny' in canyon, so it's NYOH-kee," he said. READ MORE: Holy olio! Olive oil makers reveal their top tips Words like prosciutto and focaccia often get butchered, the Italian chef said. "With prosciutto, people often say pro-SHOO-to. But in Italian, the 'sci' is pronounced 'sh', and the 'u' sounds like 'oo', so it's more like pro-SHOO-toh," he said. "And it's not fo-ca-sha, it's fo-CAH-cha. The double 'c' before an 'i' or 'e' is always a 'ch' sound." Vowels may be pronounced slightly differently in Italian words. Some common mistakes included words with the letters 'i' and 'e', Mr Marchese said. "An 'e' is always an 'eh' sound, and an 'i' is always an 'ee' sound," he said. "So tagliatelle is pronounced tag-lee-ah-TELL-eh, not tag-li-atell-ee."
Local Italy
22-05-2025
- Politics
- Local Italy
KEY POINTS: What are Italy's new rules on claiming citizenship by descent?
If you're planning to make a claim for Italian citizenship through descent (also known as iure sanguinis, or 'blood right' citizenship) some major changes have come into force affecting a large proportion of potential applicants. You may have already read in the news that, at the end of March, the Italian government pushed through an urgent decree immediately applying a two-generational limit to applications, meaning only those with an Italian parent or grandparent were eligible. This marked a major change from previous rules, which had long allowed anyone with an Italian ancestor, with no generational limit, to apply as long as they could prove their unbroken chain of descent. The Italian government said the abrupt changes were necessary partly because a rising number of complex applications and requests for copies of decades-old documents were clogging the country's courts and administrative offices. The new restrictions came into effect immediately after the urgent decree was published at the end of March. However, the final version of the new rules, voted through by Italy's parliament almost two months later on May 20th, contains some important amendments made by lawmakers. While the rules are complex, here's our quick overview of the main changes and how they will affect applications, based on the information available in the final version of the decree text (you can find it here, in Italian). Italian or Italian-born? This has become the main point of confusion for would-be applicants, as the initial decree included a requirement for children born outside of Italy to have a parent or grandparent who was born in Italy in order to be eligible for citizenship. The amendments approved by parliament on May 20th removed this rule and replaced it with a requirement to have a parent or grandparent who 'holds, or held at the time of death, exclusively Italian citizenship', according to the final version of the decree. This means that those born abroad with at least one parent or grandparent who holds only Italian citizenship, or held it at the time of death, will be eligible. Under the new rules, parents and grandparents who hold dual citizenship cannot pass Italian citizenship on to children or grandchildren born abroad, unless they renounce their other, non-Italian citizenship. Italy's parliament has approved a new decree tightening rules on citizenship by descent. Photo by ANDREAS SOLARO / AFP) Exceptions There are some exceptions to the 'exclusive' Italian citizenship requirement. A parent or adoptive parent who 'has been a resident in Italy for at least two consecutive years after acquiring Italian citizenship and before the date of the child's birth or adoption" can pass citizenship to their foreign-born child, even when holding dual nationality, the decree states. A second exception is aimed at people who gained citizenship by descent under the old, more lenient rules (i.e., the rules requiring applicants to have an Italian ancestor who was alive on or after March 17th, 1861). Those who acquired Italian citizenship by descent under the previous rules, including dual nationals, will be able to pass on citizenship to foreign-born children under the age of 18 by submitting a request by May 31st, 2026, the decree noted. The decree didn't provide any further details as to how this request should be submitted, or to whom. Are the rules retroactive? The final text of the decree confirmed that the new rules would not be applied to applications already made before the law was changed. The new rules do not apply to citizenship applications filed either through an Italian consulate or an Italian court by 11.59pm Italian time on March 27th, 2025, it states. Applications filed after 11.59pm Italian time on March 27th, 2025 will be subject to the new rules. The Local will continue to provide further information on the new rules as more details become available.
Yahoo
18-05-2025
- Yahoo
NYPD ‘Italian Sherlock Holmes' detective to get gravestone century after death
An NYPD detective dubbed the 'Italian Sherlock Holmes' will finally be getting a gravesite marker nearly a century after his death, the Daily News has learned. Members of the Detectives Endowment Association will unveil the headstone for Detective Joseph Pucciano at Brooklyn's Green-Wood Cemetery on Tuesday. Pucciano, a heralded gang-buster and member of the NYPD's famed Italian Squad in the 1920s, died July 13, 1928, of pulmonary tuberculosis, members said. He repeatedly graced the pages of the Daily News with reports of his headline-grabbing arrests. 'Joe solved a dozen or more seemingly unsolvable murders,' The News wrote a month after the detective's death. 'His memory was deep. His luck was good. He was called in to succeed where the ferreting of others had failed. The greatest of his long list of victories was the imprisonment or execution of almost 50 members of one of New York's most ruthless predatory gangs.' The steely-eyed detective was born in Calabria, Italy in 1879. He grew up on the Lower East Side and learned to speak four languages: English, Italian, Chinese and Albanian. He joined the NYPD in 1905 and spent the next 20 years busting gangsters in Brooklyn as part of the Italian Squad and the Brooklyn homicide squad. The Italian Squad was made up of Italian-born cops focused on mob-related murders and mayhem. 'Pucciano was a hard-hitting, smart, innovative and savvy investigator who earned his detective shield within five years,' the DEA noted. '[He] worked on a wide array of cases that ranged from huge, organized crime takedowns of shakedown artists like the notorious Navy Street Gang, to abduction and kidnapping for ransom, as well as Prohibition-era poisoning cases and narcotics.' He handled more than 40 murder investigations and was nicknamed both 'The Italian Sherlock Holmes' and 'The Master Detective' in the press, the union said. One of his biggest cases was the apprehension of Tony Perreti, 'nicknamed for no rhyme or reason 'Tony the Shoemaker,'' The News noted at the time. Perreti, the head of the Navy Street Gang who plotted 23 murders and was known to have lavish dinners where he outlined his plans to rub out rival gang leaders, had organized the execution of two rival gangsters from Harlem and had already fled to the West Coast when Pucciano was put on the case. Pucciano was able solve the double killing and locate one of the conspirators, Ralph 'The Barber' Doniello by visiting Perreti's coffee house, where the detective 'accidentally — or on purpose — knocked down a picture from the wall,' The News said. Several addresses were written on the wall behind the picture, including Doniello's. 'How Pucciano knew it was there will never be known,' The News noted. The detective grabbed Doniello in Reno, Nev. He immediately turned state witness and helped Pucciano round up the rest of his gang. Nearly a decade later, just a year before the detective's death, Perreti was sent to the electric chair. Pucciano was survived by two sons and a daughter. His son, George, became an NYPD cop. Yet his grave never had a marker. The DEA learned about the oversight last year as they unveiled a headstone for Detective Bernardino Grottano, who was shot and killed as he chased a robbery suspect while off duty on May 19, 1924. Grottano's widow couldn't afford a headstone at the time of her husband's death. Grottano was another NYPD detective lost to time until the DEA stepped in to pay for a dignified marker for the hero cop. As they were preparing the unveiling of Grottano's headstone, DEA members learned that he was a partner of Pucciano, who was buried a few plots over and also didn't have a headstone. The union couldn't locate any of Pucciano's descendants, but felt it was important to honor the detective with the same tribute. 'The job hasn't changed, and none did it better,' DEA President Scott Munro said about Pucciano. '[He] served the citizens of the city with bravery and distinction.'
