Alfredo is a sauce made from heavy cream, butter, minced garlic, parsley, and Parmesan or Romano cheese. It is most often served on fettuccine noodles. For the computer protocol, see SAUCE In cooking, a sauce is a liquid served on or used in the preparation of food. ... Cream is a dairy product that is composed of the higher-fat layer skimmed from the top of raw milk before homogenization. ... Butter is commonly sold in sticks (pictured) or small blocks, and frequently served with the use of a butter knife. ... Mincing is a cooking technique in which food ingredients are finely divided. ... Binomial name Allium sativum L. Percentages are relative to US RDI values for adults. ... Species Percentages are relative to US RDI values for adults. ... Parmesan cheese. ... Romano cheese is a type of cheese that is known for being very hard, salty and sharp. ... == Fettuccine (literally little ribbons in Italian) is a type of pasta. ... A chef making hand-pulled noodles. ...

Alfredo sauce was supposedly invented in Rome in 1914 by restaurant owner Alfredo di Lello. Earlier version was a Roman dish known as Fettuccine al burro (fettuccine with butter), prepared only with butter, Parmigiano Reggiano, and reserved cooking water as a sauce. When butter was added both before and after fettuccine was put in the serving bowl, the butter was known as doppio burro (double butter). Di Lelio's original contribution was to double the amount of butter in the bowl before the fettuccine would be poured in, thus a triplo burro (triple butter) effect instead of double. That is why the dish, still very different from the Alfredo sauce recipe, is known as Maestosissime fettuccine al triplo burro in Italy. Nickname: The Eternal City Map of Italy with the Region of Latium Coordinates: Region Latium Province Province of Rome Mayor Walter Veltroni Area    - City 1,285 km²  (496,1 sq mi)  - Urban 5,352 km² (2,066,4 sq mi) Elevation 37 m  (121,4 ft) Population    - City (2006[1... 1914 (MCMXIV) was a common year starting on Thursday. ... Country of origin Italy Region, town Parma, Reggio Emilia, Modena, Bologna, Mantua Source of milk Cows Pasteurized No Texture Hard Aging time 24 months or more Certification PDO 1992 Parmigiano-Reggiano is a grana, a hard, grainy cheese, cooked but not pressed, named after the producing areas of Parma and...

Fettuccine Alfredo became extremely popular, and di Lello's restaurant attracted many celebrities. Two of these were Mary Pickford and Douglas Fairbanks, who fell in love with the dish while on their honeymoon in 1927. On their return to the United States they asked for the same recipe, and thus introduced it to the New World. Since then Alfredo has been far more popular in the United States than in Italy, where it is mostly served to American tourists. Mary Pickford. ... To meet Wikipedias quality standards, this article or section may require cleanup. ... A honeymoon is the traditional trip taken by newlyweds to celebrate their marriage. ... 1927 (MCMXXVII) was a common year starting on Saturday (link will take you to calendar). ...

There are many modifications to the basic Fettuccine Alfredo. A popular one is adding chicken. Cheeses or vegetables are also often added to the recipe. It can also be served on many different types of pasta. There are many other uses for Alfredo sauce, as it can even be used to marinate meats. Trinomial name Gallus gallus domesticus A chicken (Gallus gallus domesticus) is a type of domesticated bird which is often raised as a type of poultry. ... Cheese is a solid food made from the milk of cows, goats, sheep, water buffalo or other mammals. ... Vegetables in a Market Venn diagram representing the relationship between (botanical) fruits and vegetables. ... Pasta is a type of food made from flour, water, and sometimes eggs, which is mixed, kneaded and formed into various shapes, and boiled prior to consumption. ... Marination, also known as marinading, is the process of soaking foods in a seasoned, often acidic, liquid before cooking. ...

A popular variation to Alfredo uses an Asiago/Parmesan/Romano cheese combination. Optionally, a cup of flour may be added to a large batch of the cheese mix so it thickens up more quickly, instead of needing to add extra cheese to absorb some of the light fluid. This helps the Alfredo maintain some of the creamy texture without adding an excessive amount of cheese. Adding flour does reduce the flavor of the sauce significantly. Asiago cheese is a hard aromatic Italian cheese with a crumbly texture, whose flavor is reminiscent of sharp Cheddar and Parmesan. ... Parmigiano Reggiano Parmesan is the cheese known in Italian as Parmigiano Reggiano DOP. The word Parmesan is derived from French referring to the original Italian Parmigiano Reggiano. ... Romano cheese is a type of cheese that is known for being very hard, salty and sharp. ... Look up flour in Wiktionary, the free dictionary. ...

Conversely, one can create an especially rich Alfredo by using Plugrá butter and Parmigiano Reggiano cheese instead of normal butter/margarine and parmesan, and leaving out the cream entirely. Country of origin Italy Region, town Parma, Reggio Emilia, Modena, Bologna, Mantua Source of milk Cows Pasteurized No Texture Hard Aging time 24 months or more Certification PDO 1992 Parmigiano-Reggiano is a grana, a hard, grainy cheese, cooked but not pressed, named after the producing areas of Parma and...

External link

• Alfredo L'Originale di Roma