Quote (hofx2 @ Mar 19 2012 09:52pm)
I've worked with italians from Rome and nobody knows what alfredo is there.... also what you're referring to is fettucine al burro, which is an italian classic... alfredo is like a variation from the classic fettucine al burro..
"Fettuccine Alfredo has now become ubiquitous in Italian-style restaurants in the United States. In Italy and throughout Europe, the name "Fettuccine Alfredo" is basically unknown. In Rome it is usually called Fettuccine al burro."
It's one thing to be ignorant and caught in a mistake, quite another to be pompous about it. Your point that real Italian fettuccine Alfredo is a variation on a classic dish is--what do you know--exactly what my point was. And guess what--my friend from Florence taught me the dish. If you'd stop trying to pretend you know more about food than everybody else we might actually get some decent conversation in here. Your Wikipedia source even leads off with:
"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 at his restaurant Alfredo on the Via della Scrofa in Rome in 1914."