Thursday, September 27, 2012

Food Photography

Fettuccine Alfredo With Shrimp & Broccoli
F6.3 | 1/250s | ISO 200

Fettuccine Alfredo is a pasta dish made from fettuccine pasta tossed with Parmesan cheese and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich coating on the pasta. It was named by an Italian restaurateur, Alfredo Di Lelio, at his first restaurant Alfredo on the Via della Scrofa in Rome in 1914. Though pasta with butter and cheese—"fettuccine in bianco" or "fettuccine burro e parmigiano"—is common, the name "fettuccine Alfredo" is rarely used in Italy. In US cuisine it is sometimes mixed with other ingredients such as broccoli, parsley, cream, garlic, shrimp, or chicken. 

There are many modifications to the basic fettuccine Alfredo which are used to lower the cost. Cream may be added to the butter. Less expensive cheeses, such as U.S.-made Parmesan cheese, an imitation of Parmigiano-Reggiano, are often used; the cheese is sometimes mixed with flour as a thickener. Thickening can also be achieved by mixing the sauce with a small amount of roux (flour and liquid butter or olive oil) as the liquid reaches boiling.

Occasionally, other cheeses such as asiago and romano may be added to alter the flavor. Other types of pasta are sometimes used. To make it a single-dish meal, chicken and vegetables, such as peas, are often served on top. Another variation uses egg in combination with cream, butter and cheese.

Source Wikipedia

You can read information about the history of Alfredo Di Lelio legacy and his generations. (Here)


    We have the pleasure to tell you the history of our grandfather Alfredo Di Lelio, creator of “fettuccine all’Alfredo” (recipe in the world known).
    Alfredo di Lelio opened the restaurant "Alfredo" in 1914 in a street in central Rome, after leaving his first restaurant run by his mother Angelina in Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). In this local spread the fame, first to Rome and then in the world, of "fettuccine all'Alfredo".
    In 1943, during the war, Di Lelio gave the local to his collaborators.
    In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant “Il Vero Alfredo” in Rome, Piazza Augusto Imperatore n.30, which is now managed by his nephews Alfredo (same name of grandfather) and Ines (the same name of his grandmother, wife of Alfredo Di Lelio, who were dedicated to the noodles).
    See also the site of “Il Vero Alfredo”
    We must clarify that other restaurants "Alfredo" in Rome do not belong to the family tradition of "Il Vero Alfredo" in Rome.
    We inform that the restaurant “Il Vero Alfredo” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.

    Best regards Alfredo e Ines Di Lelio

  2. Dear sir,

    I am very thankful for yr information/clarification regarding yr history of I was not aware. Yr reference to yr site about the legacy and history is very much appreciated.