} A major 18th century Italian pasta manufacturer, who went by the name
} of 'Alberta', developed a new type of pasta. Considering macaroni,
} tortellini, and all the other established shapes to be 'far too
} boring', Alberta developed a totally new concept in pasta - Rossolini.
} Rossolini were large tubes of pasta with one end open, filled with a
} mixture of cabbage, bananas and sparrow intestines, or 'rossol' in
} Italian. The addition of the ubiquitous 'ini' suffix produced the
} new taste sensation, 'rossolini'. The sales were slow at first, but
} then picked up as Italian high society discovered the product. After
} a few months, however, Alberta fell into the mixing vats and was
} ground up and inadvertedly inserted into her own pasta tubes as part
} of the rossol.
} So, Alberta was soon dubbed 'Alberta di Rossolini', or 'Alberta, you
} know, the one who became as of rossol'. Over the years, 'di' has
} been corrupted to 'de', but the story remains the same.
} So, Alberta de Rossolini is a term which can be applied to any
} entrepreneur who literally throws themself into the development of
} their product.
} You owe the Oracle a biographical dictionary.