Il Vero Alfredo all Augusteo, emperador del Fettuccine. Il Vero Alfredo all Augusteo, the Emperor of Fettuccine.


Artículo de nuestra colaboradora Mari Ángeles Gallardo, Andanzas Enogastronómicas.

Article by our contibutor Mari Ángeles Gallardo, Enogastronomical Adventures.

Collage 2 Alfredo´s

No cabe duda que uno de los platos de pasta italiana más famosos mundialmente es el “Fettuccine alla  Alfredo”, plato que ha sido copiado y falsificado en todo el mundo, y que generalmente la única similitud que tiene al original es el color blanco de la salsa.

Para mi marido y para mí una comida en “Alfredo” es imprescindible siempre que vamos a Roma. Hace unos años, Alfredo III me contó la historia de la creación de esta delicia cuando fuimos a cenar al restaurante.

Su abuelo Alfredo di Lelio trabajaba en un pequeño restaurante propiedad de sus padres. En 1908, su esposa Inés estaba muy débil y no tenía apetito después de dar a luz su primer hijo.  Alfredo preocupado por su salud, se metió a la cocina y preparó un platillo muy sabroso y a la vez muy nutritivo con los ingredientes que tenía a la mano.  Cuando  Inés lo probó le pareció lo más delicioso del mundo y  enseguida le dijo a Alfredo que tenía que ponerlo en el menú del restaurante. Tal fue el éxito de esta creación, que empezaron a aparecer por toda Roma numerosos restaurantes con el nombre de “Alfredo” ofreciendo el famoso fettuccine,  por lo que hubo que añadirle “L’Originale” al nombre del restaurante.

Without a doubt, one of the most famous Italian pasta dishes worldwide is “Fettuccine alla Alfredo”, a dish that has been copied and falsified all over the world, although generally the only similarity with the original is the sauce´s white color.

My husband and I consider a meal at Alfredo´s a must whenever we are in Rome. Some years ago, Alfredo III told me the story of the creation of this scrumptious dish after we had dinner at his restaurant.

His grandfather Alfredo di Lelio worked in a small restaurant owned by his parents. In 1908, his wife Ines was very weak and had no desire for food after giving birth to their first child. Alfredo, worried  about her health went in the kitchen and prepared a dish that was tasty and nutritive with the ingredients he had on hand.  When Ines tasted it she thought it was the most delicious dish in the world, and immediately she told Alfredo he should put it on the restaurant´s menu. This creation was so successful that restaurants with the name “Alfredo” started mushrooming all over Rome offering the famous fettuccine. For this reason “L´Originale” had to be added to the name of the restaurant.

Collage Alfredo´s

“El secreto de nuestro Fettuccine Alfredo es la pasta fresca hecha diariamente con semolina y huevos” me dijo Alfredo III mientras nos dirigíamos a la cocina, adonde le pidió al cocinero que lo preparara delante de mí. “Los otros ingredientes son mantequilla de primera y queso parmesano de 14 meses de añejamiento. El parmesano se añeja normalmente por dos años, pero un queso más joven hace que la salsa quede más cremosa”.

Aquí les comparto la receta “originale” que aprendí en las cocinas de Alfredo di Roma, y que siguiéndola al pie de la letra les saldrá tan bueno como el de Roma.

“The secret of our Fettuccine Alfredo is the fresh pasta made daily with semolina and eggs”, Alfredo III told me while we walked to the kitchen, where he asked his cook to prepare it before my eyes. “The other ingredients are first quality butter and Parmigiano cheese 14 months old. Parmigiano is usually aged for 2 years, but a younger cheese makes the sauce creamier.”

Here I share with you the “originale” recipe that I learned in the kitchens of Alfredo di Roma, and if you follow it to the letter it will turn out as good as the one in Rome.

Receta Fettuccine Spanish

Receta Fettuccine English

 

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Categories: Andanzas enogastronómicas / Enogastronomical adventuresTags: , ,

1 comment

  1. HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” – “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30

    With reference to your article (thank you)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).
    See also the website of “Il Vero Alfredo”.
    I must clarify that other restaurants “Alfredo” in Rome (as Alfredo alla scrofa or Alfredo’s gallery) do not belong and are out of my brand “Il Vero Alfredo – Alfredo di Roma”.
    I inform you that the restaurant “Il Vero Alfredo –Alfredo di Roma” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.
    Best regards Ines Di Lelio

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