.png)
Rome, the year 1908, the wife of Alfredo di Lelio, owner and chef of the Alfredo restaurant in Via Della Scrofa in Rome, to recover from a difficult pregnancy, asks for a light and, at the same time, nutritious dish. Di Lelio then thinks of a skinny pasta seasoned with a caloric sauce made of butter and Parmesan for flavor. His wife is crazy about it and suggests he add it to the restaurant menu.
Over the years, the restaurant has gained international fame, and the voice of this corner of Roman cuisine reaches the ears of Hollywood actors and personalities such as Audrey Hepburn, Dean Martin, and Frank Sinatra. They will then be the ones to make Alfredo Tagliatelle famous more among Americans than in Italy.
In the 1960s, the fame of Fettuccine Alfredo spread throughout the United States in cinema and music. Secret: Alfredo's recipe must never include cream. The creamy sauce results from an emulsion between grated cheese, melted butter, and cooking water. It should not contain other ingredients, such as chicken or shrimp.
Comments