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Netflix Announce Roberto Baggio Documentary With Mediaset Partnership

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Fans of Serie A football have reason to get excited as Netflix announced a partnership with Italian company Media set, an agreement which will bring a documentary on Roberto Baggio to worldwide subscribers next year. The legendary forward and 1993 Ballon d’or winner made 56 appearances for Italy, scoring a total of 27 goals. In 2002, he became the first Italian player in over 30 years to score more than 200 times as he starred in the number 10 role for both Milan clubs, Fiorentina, Juventus, Bologna and Brescia. If it wasn’t for a series of knee problems, this player could have been even more successful, and he is also remembered for a penalty miss in the 1994 World Cup final versus Brazil. “I still don’t sleep well because of my mistake from the spot,” Baggio told Sky Sport Italia earlier this year.  “It’s an unpleasant situation, which can serve as a lesson. I’d always dreamt of playing a World Cup Final against Brazil and making up for the one lost in 1970. However, dre...
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red velvet cake

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There are so many things I don’t get about red velvet cake: One, that despite all claims of acid plus baking soda reactions to the contrary, that a color created by food dye is considered so exciting. It could just as easily be blue, and oh,   it has been. The second thing I don’t get is that it is considered chocolate cake, when a good lot of the better-known recipes hover around one or two tablespoons of cocoa (and never over a half-cup), a barely distinguishable flavor distributed over a three-layer stack. The last thing I don’t get about red velvet cake is, if at least according to my husband, the frosting is the very best part, why that same vaunted cream cheese frosting couldn’t just be put on another cake, one with a distinguishable flavor and absence of egregious amounts of food dye. Obviously, I am way too analytical and quite probably, no fun at all. Nonetheless, I do know one thing well: People go ape shit over red velvet cake, and I aim to please. Thus, with ...
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spaghetti with chorizo and almonds

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I cooked dinner Wednesday night for the first time in over a week. I blame the   babka. Oh, and also the   red velvet cake, and since we’re pointing fingers, that   noodle kugel   is looking a little guilty too, isn’t it? And three-hour   tortillas? Busted as well. Here’s the thing with taking on more ambitious cooking projects: when I’m done, even the though of a quick dinner of salad and couscous seems outrageous. I mean, we just worked our way through a pile of dishes that could rival that of the diner on the corner after the leather bars let out, and now you suggest I chop some green onions? Are you mad? Bring on the baigan bharta! Eventually, however, I cave. I miss controlling what goes down our gullets. A recipe piques my interest, and in this case it was a chance to revisit fideos after   my last fairly disappointing experience. This beauty from the July Gourmet didn’t include the original combination that wowed me at The Little Owl, but ...
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