HISTORY OF ALFREDO DI LELIO CREATOR OF FETTUCCINE all ALFREDO
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 Rome in 1914 (in Via della Scrofa), after leaving his first restaurant run by his mother Angelina in Rose Square (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 (Alfredo II) his restaurant in Piazza Augusto Imperatore n.30 "Il Vero Alfredo", 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).
In conclusion, the restaurant of Piazza Augusto Imperatore is following the family tradition of Alfredo Di Lelio and of his notes noodles.
We must clarify that other restaurants "Alfredo" in Rome and in Italy do not belong to the family tradition of "Il Vero Alfredo" of Piazza Augusto Imperatore in Rome.
We inform that the restaurant "Vero Alfredo" is in the registry of Historic Shops of Excellence of the City of Rome Capitale.

Best regards Alfredo e Ines Di Lelio

I sauteed fresh sliced mushrooms, shrimp and some chives with the garlic. I also added other cheeses to this. Asagio, Romano, and the Parmesan. Great basic recipe to use. Came out great. Thanks

Great recipe, absolutely loved it! For those saying it needs more flavor, try adding montreal steak seasoning, did the trick for me, perfect flavor.

Good! Add some asiago cheese for better flavor!

Great, me and the kids love it. My first time making this and it came out prefect, thanks!

Beautiful dish! I have repeated this numerous times since I've found it - once a week if we have company. I too made a few changes: double the garlic, 1/8 tsp nutmeg and 1/4 cup white wine, and I create Chicken Scampi with it - it adds the protein with some peppers and red onion, a delicious additive to this meal - it's as good as or better than the Olive Garden's, honestly.

One more note - the cheese is a tough one - slowly add it and stir constantly - the mixing of Parmesan and Asiago is a great idea and a wonderful flavour. Happy cooking!

Confession Saturday night, This is so good it has to be a sin.

Wow, I added chicken and bacon bits and it is a big hit! Kids love it and ask for me to make this for their lunch tomorrow. Great recipes, thanks for sharing!

Mange Mange.. Delicioso!

Loved it and it was delicious. Thanks!

I really like how you explained the recipe and I think that it deserves 5 stars just because I really like this dish. It is one of my favorites.

Best Fettuccini alfreado recipe! This is always consistently good but do not vary the recipe. I also add a little water from the Fettuccini which helps to make it extra creamy.

OMG. Sooooo good. I added dried parsley, 1 tsp of flour (to thicken), and extra salt & pepper. AMAZING.

YUM! I used about two two and half cups of shredded parmigiano/reggiano mix and 4oz of hard aged asiago. I also used 1.2 cups heavy cream and 1.2 cups half and half. I also added the nutmeg!
Worth every calorie!

Best fettuccine Alfredo. Ever! Consistently amazing but don't skimp.