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Is "Fettuccine Alfredo" really an Italian recipe?

"Fettuccine Alfredo" is one of the most popular Italian pasta dishes in the United States. Many Italians, however, wonder if it really exists. Why does no one in Italy call pasta butter and parmesan cheese by the name "Fettuccine Alfredo"

Freepik
Fettuccine Alfredo
Fettuccine Alfredo is a pasta dish consisting of fettuccine pasta topped with butter and Parmesan cheese. The American variation involves the use of cream (replacing the creamy butter originally intended) and occasionally other ingredients, such as broccoli or chicken breast, that have nothing to do with the original.
Wikipedia
Invented probably in the 1400s
Fettuccine pasta with butter and cheese, with the addition of various spices, is first mentioned in the 15th century in a book written by Master Martino da Como, a northern Italian cook active in Rome. The original name of the dish was "maccheroni romaneschi." The dish soon became a well-known food in Italy and abroad.
Freepik
Rediscovered in Rome in the early 1900s
Fettuccine Alfredo was rediscovered by restaurateur Alfredo Di Lelio in Rome in 1908 or, according to other sources, in 1914 and became popular starting in 1920, mentioned in a dedication by Ettore Petrolini dated 1927 found in the restaurant's first guest book. In the original recipe, fettuccine must be very thin, such that they can be cooked very quickly by 1-2 minutes.
Sito ufficiale www.ilveroalfredo.it
Fettuccine Alfredo
Alfredo Di Lelio, barely a boy, had a great desire to work and a strong passion for the culinary arts that led him to worldwide success and fame by starting with a small family-run restaurant in P.zza Rosa, adjacent to the present Colonna Gallery.
Sito ufficiale www.ilveroalfredo.it
The beginnings of Alfredo Di Lelio
It all began when his wife Ines gave birth to their firstborn son. The woman was very tired after giving birth to baby Alfred II, and her husband, concerned about her health, did everything he could to restore her strength with healthy and nutritious foods. It was here that the idea for the dish that would later become world famous was born. With his own hands he prepared her fettuccine pasta kneaded in semolina and seasoned with the freshest butter and Parmesan cheese.
Sito ufficiale www.ilveroalfredo.it
Great people eat at Alfredo's
In 1950 Alfredo I decided to resume by opening a new restaurant at P.zza Augusto Imperatore, 30, where he currently continues the family tradition carried on first by his son Armando. Over the years numerous famous personalities have eaten Alfredo's famous homemade fettuccine.
Freepik
The real Italian recipe
In the Italian recipe, however, there are not many of the ingredients used in the United States. In fact, you do not find cream and you do not find vegetables or meat. As the cheese (which should be present in copious amounts: at least 240 g for four people) melts over the butter (which should be very creamy), an emulsion is created that forms a smooth, rich coating on the pasta.
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