Sports Letters: Unwise words

Sir: Today in the Independent you quote Alex Ferguson, the Manchester United manager, as saying: "When Italians tell me it's pasta I check under the sauce to see if it is. They are masters of the smokescreen."

Eating out: Far-out dining

Grano; 162 Thames Rd, Chiswick, London W4, 0181 995 0120. Lunch Tues-Fri noon- 3pm, dinner Mon-Sat 7-10.30pm. Three-course dinner pounds 26. Service added at 12.5%

Arts: Dance: Unusual ways of eating spaghetti

Pina Bausch Sadler's Wells London

Letter: Carla: the best pasta cook in London

Letter: Carla: the best pasta cook in London

Letter: Carla: the best pasta cook

YOUR PROFILE of Lady Powell contained a reference to my late husband, Sir James Goldsmith, which is totally untrue and must be corrected. So far from resenting Lady Powell's involvement in his referendum campaign, he was profoundly grateful for her help, which he publicly acknowledged on many occasions. Jimmy regarded Carla Powell as a loyal and devoted family friend whose energy and enthusiasm were invaluable assets in his campaign.

Beat to the beat

The most important appliance in the modern kitchen is the stereo

Primal screen

Billed by organisers at London's Prince Charles cinema as "Glastonbury with the Movies, without the Mud", Primal Screen is a 48-hour, back-to-back, non-stop orgy of cinema kicking off this Friday evening. A paltry pounds 50 is all it costs to see the entire programme of 21 films, with free showers, unlimited coffee and pasta, and a shiatsu massage among the helpful freebies for anyone attempting to go the distance. Heavenly Creatures, The Wicker Man (right), Blood Simple and Shaft feature in a strong line-up of cultish classics, from which London Kills Me is the only notable omission. Be afraid, be very afraid.

A tasty pasta snack for PizzaExpress at pounds 6m

Investment Column

Out of one closet, into the next one

Normal, sexy, boy-interested girls play hockey, and look like a horse

The Knack: How to eat spaghetti, by Stefano Fraquelli

"Eating spaghetti is an art, and the test of artistic ability is an immaculate shirt, tie or blouse at the end of the meal. Eat it with a fork alone - the fork being another Italian invention. A spoon is simply not acceptable, let alone fork and knife! Twirl the spaghetti on the plate, to one side, ensuring that each mouthful has the appropriate amount of sauce on it. (Italians would never dream of putting oil in the boiling water while cooking spaghetti, as the sauce would simply slide off.) Next, lean over the plate and ensure that no pasta trails from the fork, which might require an undignified slurp and a high risk of damage to your own and your neighbours' attire. But even the most dedicated and skilled spaghetti eater, when sporting a new tie, shirt or blouse, may tuck a serviette in the neck. This is not considered poor etiquette in Italy - it is done today in smart restaurants as it was done centuries ago by the aristocracy, when spaghetti was created for an Italian king's wedding.

Fast Track: Fastfood

Forget munching on a burger - noodle slurping is the new way to snack

Supermarkets: Pasta-loving chief takes Sainsbury's back to the future in bid to retake top place on customers' grocery list

Once upon a time, Sainsbury's was the nearest that supermarkets got to being posh. Then it lost its way to younger, more aggressive rivals, while its founding family became grandees and philanthropists. Now, it is returning to home delivery and branching out into banking, under the leadership of a pasta-loving corporate toughie, who is trying to restore its origins as a better class of store.

Sayonara, spaghetti

Food Stuff

Eating: Britain's cooks turn to convenient option

Despite the popularity of television chefs, Britain has become a nation of convenience eaters. A recent survey showed that 95 per cent of the country uses ready-made meals. Kate Watson-Smyth reports on the rise of pre-prepared food.


This morning The Independent has changed. It has changed because The Independent exists not only to be newsy and entertaining, but also to be challenging and innovative. When we first launched, 11 years ago, we changed the broadsheet market, bringing fresh ideas and attitudes. We aim to do the same again, by creating a paper that is accessible and easy to read while being serious and responsible; that meets the needs of modern readers, and enables us to give you the best writing and the best pictures in the format that most suits you. For that reason we have spent many months testing this new paper with you, our readers, and with readers of other papers. We are confident that you will find it a vast improvement.
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