Posted on 02/07/2023 5:42:51 AM PST by Red Badger
(Last Updated On: February 6, 2023)
NATIONAL FETTUCCINE ALFREDO DAY
On February 7th, National Fettuccine Alfredo Day celebrates one of the world’s favorite ways to enjoy a plate of fettuccine.
#FettuccineAlfredoDay
Fettuccine alfredo enjoys a history as rich as its flavor. Created in 1908, fettuccine was made out of love and concern by an Italian restauranteur. Alfredo di Lelio’s concern for his pregnant wife’s lack of appetite caused him to put his talents to work. The birth of their first son depended on it. His recipe of noodles, cheese, and butter not only encouraged her to eat but she also inspired him to put it on the menu, too. Since then, the century-old dish has been satisfying pasta lovers around the world ever since.
Not only that but fettuccine alfredo lovers experiment with the dish in several ways. Add shrimp, mushrooms or spinach. The meal also pairs well with other vegetables and proteins, too. Cut the richness with a white wine and finish with a fruit dessert.
HOW TO OBSERVE FETTUCCINE ALFREDO DAY
Celebrate with a big dish of fettuccine Alfredo! Invite friends and family to join you, too. As you know, it’s not a celebration if you don’t. Make it yourself (we provide a recipe). Or, go to your favorite Italian restaurant. When you do, be sure to give them a shout out.
While you’re celebrating, share your photos, recipes, and more using #FettuccineAlfredoDay to post on social media.
NATIONAL FETTUCCINE ALFREDO DAY HISTORY
The earliest printed record of the observance we’ve found is a January 26, 2005, Akron Beacon Journal article listing upcoming February food holidays. Several newspapers across the nation follow suit, including the list in their food pages. But, none of them included their source or how long the day has been celebrated. However, the grandson of Alfredo Di Lelio contacted National Day Calendar in 2015 to provide the history behind the delicious pasta dish. We provide his letter below.
From Ines Di Lelio, grandson of Alfredo di Lelio
The following is the History of Alfredo di Lelio, who created in 1908 “Fettuccine All ‘Alfredo” (Fettuccine Alfredo). It’s 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 of your article (for which I 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.”
Staying in the 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’.(with news also about franchising).
I celebrate every year (as this year) in my restaurant (founded by my grandfather Alfredo Di Lelio) the USA Holiday of. fettuccine all’Alfredo (February 7). I must clarify that other restaurants “Alfredo” in Rome do not belong to the family tradition of ‘Il Vero Alfredo – Alfredo di Roma’ and 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”
Fettuccine FAQ
Q. How many calories are in a serving of fettuccine?
A. A 2 ounce serving of dry fettuccine contains 211 calories.
Q. Besides alfredo, what other kinds of sauces go well with fettuccini?
A. While alfredo tastes delicious on fettuccini there are several other sauces that go well will fettuccini. Try these the next time you make fettuccini:
Pesto – Cooks make this herby, pinenut, and garlic sauce ahead. It also adds delicious flavor to chicken and seafood.
Marinara – This go-to tomato-based sauce is fresh and light.
Bolognese – Also a tomato-based sauce, Bolognese is easy to prepare. It also adds the heartiness of ground beef with a subtle creaminess.
Carbonara – Similar to alfredo, this cream-based sauce is enhanced by the addition of bacon or pancetta.
“Heart Attack On A Plate”..PING!....................
Such a lovely heart attack, too!
A new Authentic Italian Restaurant opened really near where we live, they serve a version of Fettuccine Alfredo that is fantastic.
Signature Cacio e Pepe
Fettucine in a creamy sauce with black pepper, tossed tableside in our signature cheese wheel
They bring this giant wheel of parmesan Reggiano to the table, using a couple of forks, scrape out the middle of the wheel, then pour the strained pasta noodles into the wheel, stir it around a little then put it on the plate, you can order chicken, Shrimp, or salmon as the protein which is added at the table, sprinkle a little cracked pepper on on the finished product, it’s fantastic.
Love Alfredo, but more into putanesca with either anchovies or sardines.
Make mine carbonara. Pancetta makes everything better!
In honor of their day, DO NOT go to Olive Garden…
Still looking for the recipe in the article.
Olive Garden is to Italian food as McDonald’s is to Beef Wellington.....................
There’s a pretty new restaurant in Columbus, Ohio that serves it that way. All the pasta is made right there, and it is divine! It’s a special place if anyone near there wants a recommendation, called Pelino’s Pasta. Menu changes monthly, but that item stays.
I made an amazing Beef Wellington on Christmas this year with homemade puff pastry. Soooo good.
There is no other kind!........................
“Heart Attack On A Plate”
No thanks to propaganda.
FYI, no self-respecting foodie EVER uses sauce out of a jar.
If you don’t make it right, it’s not amazing! Just sayin’
I lost my taste for alfredo sauce decades ago, I’m not sure but I think it kind of grossed me out, which isn’t that easy to do. Maybe the odor reminded me of something dead that hit my nose one time.
Is there even such a thing as a ‘bad’ Beef Wellington?.................😉
Another good thing I found with pesto sauce is if you take a teaspoon put it in a fry pan and then crack an egg on it and use the pesto to cook your egg.. wow!
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