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A man from Italy has admitted to stealing over 1,000 unpublished manuscripts, many of which were written by well-known authors. Filippo Bernardini pretended to be prominent members of the publishing community to dupe people into turning over their work.

He made advantage of his insider knowledge of the business from his time working for Simon & Schuster, a major publisher in London. Although Bernardini, 30, admitted to wire fraud in New York, his motivation was never made explicit.

Neither manuscripts nor demands for ransom were discovered to have been leaked online. The FBI detained Bernardini in January of last year, and his conviction looks to put an end to a mystery that has perplexed the literary community for years, with novelists like Margaret Atwood, Ian McEwan, and Sally Rooney among those targeted.

From 2016, according to the prosecution, he registered more than 160 phoney internet domains.

In order to obtain manuscripts of books by authors including Booker Prize winner Margaret Atwood, phishing scams using slightly altered official-looking email accounts were used to target agents, editors, and Booker Prize judges.

Atwood said there had been “concerted attempts to steal the manuscript” of her book The Testaments before it was published in a 2019 interview with The Bookseller.

“There were lots of phoney emails from people trying to winkle even just three pages, even just anything,” she noted.

Daniel Sandström, editor of Swedish publisher Albert Bonniers Förlag, who was among those targeted, said it was difficult to know what the motivation for the scam was.

“The literary answer to that question, I think, I mean somebody was doing it for the thrill of it and there’s a psychological enigma at the bottom of this story,” he told the BBC.

“A less romanticised answer would be that… this was somebody who liked to feel important and pulling strings, and that this was a trick in order to achieve that.”

Picture Courtesy: Google/images are subject to copyright

Food Trending

Ingredients:

  • Vegetable oil: 1 tbsp
  • Butter: 4 tbsp
  • Chopped onion: 1/2 cup
  • Chopped celery: 1/2 cup
  • Chopped carrot: 1/2 cup
  • Ground beef chuck: 3/4 pound
  • Salt
  • Freshly ground black pepper
  • Whole milk: 1 cup
  • Whole nutmeg
  • Dry white wine: 1 cup
  • Canned imported Italian plum tomatoes: 1 1/2 cups
  • Pasta: 1 1/2 pound
  • Freshly grated parmigiano-reggiano cheese

Preparation:

Take a pan and add the oil, butter and chopped onion into it. Put the flame on medium. Cook and stir the onion until it has become translucent. Add the chopped celery and carrot. Cook for about 2 minutes.

Add the ground beef, salt and a few grindings of pepper. Crumble the meat with a fork. Stir continuously and cook well. Add milk and simmer slowly. Stir continuously, until it has bubbled away completely. Add about 1/8 teaspoon of nutmeg, and stir.

Add wine and let it simmer until it has evaporated. Add the tomatoes and stir thoroughly. When the tomatoes begin to bubble, turn the heat down. Cook, uncovered, for 3 hours or more. It will begin to dry out and the fat separates from the meat. At the end, however, no water at all must be left and the fat must separate from the sauce. Check the salt. Toss with cooked drained pasta, with one tablespoon of butter. Serve with freshly grated Parmesan !

Image courtesy: honestcooking.com / images are subject to copyright

Food Trending

This Italian sweet cream dessert will surely take you to a toothsome world!

Ingredients:

  • Cream : 2 cups
  • Vanilla Pod : 1
  • Sugar : 2 1/2 tbsp
  • 1 leaf of Gelatin
  • Vanilla essence : 1 tsp
  • Dark rum : 1 tbsp
  • Strawberries for garnishing

Preparation:

Soak the gelatin leaf in a little cold water until it becomes soft. In a heavy based pot, add the cream and sugar. Split and scrape out the vanilla pod. Add the whole pod and vanilla extract to the pot. Mix and bring the whole ingredients in the pot to boil.

Take off the heat and add the soaked gelatin into it, until it gets dissolved. Add the rum into it. Strain this through a fine sieve, into the moulds of your desired shape. Refrigerate this overnight, until it sets well. Before taking it of from the moulds, dip these moulds in warm water for about 5 seconds. Take it out, garnish it with strawberries and serve!

Image courtesy: pescetarian.kitchen / images are subject to copyright

Food Trending

Italian food are always characterized by its simplicity, which are mostly combined of fruits, vegetables, sauces and meats. Let’s make an easy, yet delicious Italian Salad.

Ingredients:

  • 1 medium cucumber
  • 1 Kg fresh juicy tomatoes, large
  • 100 gms small mild olives
  • 1 medium onion, sliced
  • 100 gms sun dried tomatoes and their oil
  • Oregano, chopped
  • Parsley, chopped
  • 2 garlic cloves, finely chopped
  • 2 tbsp good balsamic vinegar
  • Sugar for taste
  • Salt and pepper
  • 1 loaf Italian cibatta or French baguette

Preparation:

Chop the tomatoes and cucumber roughly into 1 cm cubes. Put it in a bowl. Mix and stir in all the remaining ingredients except the bread, and taste for seasoning. Add some lemon juice into the mix. Put the salad in the fridge and leave, covered, overnight until you are ready to eat. Before serving, tear the bread into small pieces and stir into the salad.

Image courtesy : delicious.com / images are subject to copyright

Food

Ingredients:

  • 1/4 cup flour
  • 1 cup Italian style breadcrumbs
  • 2 eggs
  • 1 tablespoon milk
  • 1 lb mozzarella cheese, cut into 3/4 inch x 3/4 inch strips (or you can use string cheese and cut each in half)
  • 1 cup vegetable oil
  • 1 cup jarred pizza sauce or 1 cup marinara sauce

Preparation:

Whisk eggs and milk together. Coat each piece of cheese with flour, then dip in egg and then roll in bread crumbs. Dip in egg and crumbs again. Freeze before frying. Heat oil in skillet and cook sticks for about a minute on each side, or until golden and before cheese starts to leak. Drain on paper towels. Serve with sauce for dipping.

Photo / video Courtesy: Google/ images are subject to copyright