Italian pasta, wide face wearing no other than a lot of good, middle-aged Parmigiano cheese and butter, but it is such a simple preparation, the Italian people do not even think this is a "secret".
Waverley in his famous book "Italian Food" (New York, 1971), root wrote: "wide surface aluminum burro in the hearts of every visitor with Rome, possibly because the original Alfredo , making its services an opera scenes reminiscent of success. this is the same ribbon shaped egg pasta up to be known as the dry noodles in Bologna; people burro preparation is a wealth of really Rome did not add inter grated cheese and butter, pasta - a lot of butter recipe called for doppio burro, double butter, which makes it a golden color.
So who is Alfredo? Alfredo di Lelio, this is his full name, is an inspiration to raise this exciting new dishes, the chef in the restaurant he opened in Rome in 1914. This is a simple traditional Roman dishes to prepare. Obviously, he created his wide face all'Alfredo during pregnancy when his wife lost her appetite. Bring back her appetite, and he was ready for her eggs wide bar surface with Parmigiano cheese and butter nutritious dishes. This may give him for his "triple butter" idea of the wide bar surface.
He is an extravagant character, gold cross, He was obviously a donation in person for his paper thin wide strip surface by Mary Pickford and Douglas Fairbanks, the famous silent movie star. In the fifties and sixties, Hollywood discovered Rome. Paparazzi photographer actors, such as Tyrone, Electric Power, Ava Gardner, Richard Burton, Elizabeth Taylor or Sophia Loren in front of a wide surface all'Alfredo photos around the world famous restaurant. Restaurant run buy his grandson, and the golden forks are still to serve the dish for special occasions.
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