We publish the message received from the granddaughter of Mr. Alfredo di Lello, inventor of the very famous Fettuccine Alfredo.
With reference to your article I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi).
This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”.
More specifically, as is well known to many people who love the “fettuccine all’Alfredo”, this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908).
Alfredo di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family.
In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo” (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
I must clarify that other restaurants “Alfredo” in Rome do not belong and are out of my brand “Il Vero Alfredo – Alfredo di Roma”.
The restaurant “Il Vero Alfredo” is in the Registry of “Historic Shops of Excellence – section on Historical Activities of Excellence” of the Municipality of Roma Capitale.
FETTUCCINE ALFREDO RECIPE
- 1 lb. dried fettuccine
- 1⁄2 lb. unsalted butter (2 sticks)
- 1⁄2 lb. finely grated Parmigiano Reggiano Cheese (about 3 1⁄4 cup)
- Bring a 6-qt. pot of salted water to a boil. Add fettuccine and cook, stirring occasionally, until pasta is al dente, about 8 minutes.
- Meanwhile, cut butter into thin pats and transfer to a large, warmed platter. Drain pasta, reserving 3⁄4 cup pasta water, and place the pasta over the butter on the platter.
- Sprinkle grated Parmigiano over the pasta and drizzle with 1⁄4 cup of the reserved pasta water.
- Using a large spoon and fork, gently toss the pasta with the butter and cheese, lifting and swirling the noodles and adding more pasta water as necessary. (The pasta water will help create a smooth sauce.) Work in any melted butter and cheese that pools around the edges of the platter. Continue to mix the pasta until the cheese and butter have fully melted and the noodles are coated, about 3 minutes. (For a quicker preparation, bring the reserved 3⁄4 cup pasta water and the butter to a boil in a 12″ skillet; then add the pasta, sprinkle with the cheese, and toss with tongs over medium-low heat until the pasta is creamy and coated, about 2 minutes.)
- Serve the fettuccine immediately on warmed plates.
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