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Fettuccine Alfredo
Fettuccine Alfredo () or fettuccine al burro ("fettuccine with butter") is an Italian cuisine, Italian pasta dish of Pasta#Fresh, fresh fettuccine tossed with butter and Parmigiano-Reggiano, Parmesan cheese ('' it, pasta al burro e parmigiano'').Carnacina (1975), p. 72–73 As the cheese melts, it emulsifies the liquids to form a smooth and rich cheese sauce coating the pasta. The dish is named after Alfredo Di Lelio, who featured the dish at his restaurant in Rome, Italy, Rome in the early to mid-20th century; the "ceremony" of preparing it Gueridon service, tableside was an integral part of the dish. The dish became widespread and eventually spread to the United States, where it remains popular. The recipe has changed, and its commercialized version—with heavy cream and other ingredients—is now ubiquitous. In the U.S., it is often served as a main course, sometimes garnished with chicken or other ingredients. In Italy, meanwhile, ''fettuccine al burro'' is generally consider ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italy
Italy ( it, Italia ), officially the Italian Republic, ) or the Republic of Italy, is a country in Southern Europe. It is located in the middle of the Mediterranean Sea, and its territory largely coincides with the homonymous geographical region. Italy is also considered part of Western Europe, and shares land borders with France, Switzerland, Austria, Slovenia and the enclaved microstates of Vatican City and San Marino. It has a territorial exclave in Switzerland, Campione. Italy covers an area of , with a population of over 60 million. It is the third-most populous member state of the European Union, the sixth-most populous country in Europe, and the tenth-largest country in the continent by land area. Italy's capital and largest city is Rome. Italy was the native place of many civilizations such as the Italic peoples and the Etruscans, while due to its central geographic location in Southern Europe and the Mediterranean, the country has also historically been home ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasta
Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are sometimes used in place of wheat flour to yield a different taste and texture, or as a Gluten-free diet, gluten-free alternative. Pasta is a staple food of Italian cuisine. Pastas are divided into two broad categories: dried () and fresh (). Most dried pasta is produced commercially via an Food extrusion, extrusion process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines.Hazan, Marcella (1992) ''Essentials of Classic Italian Cooking'', Knopf, Fresh pastas available in grocery stores are produced commercially by large-scale machines. Both dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms known by over 1,300 documented names.Za ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Order Of The Crown Of Italy
The Order of the Crown of Italy ( it, Ordine della Corona d'Italia, italic=no or OCI) was founded as a national order in 1868 by King Vittorio Emanuele II, to commemorate the unification of Italy in 1861. It was awarded in five degrees for civilian and military merit. Today the Order of the Crown has been replaced by the Order of Merit of Savoy and is still conferred on new knights by the current head of the house of Vittorio Emanuele, Prince of Naples. Compared with the older Order of Saints Maurice and Lazarus (1572), the Order of the Crown of Italy was awarded more liberally and could be conferred on non-Catholics as well; eventually, it became a requirement for a person to have already received the Order of the Crown of Italy in at least the same degree before receiving the Order of Saints Maurice and Lazarus. The order has been suppressed by law since the foundation of the Republic in 1946. However, Umberto II did not abdicate his position as ''fons honorum'' and it rema ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alfredo Alla Scrofa
Alfredo alla Scrofa is an Italian restaurant in Rome, Italy. It has been operating since 1914 and is known as the birthplace of Fettuccine Alfredo. History Alfredo Di Lelio, founder of Alfredo alla Scrofa, claims to be the creator of Fettuccine Alfredo. According to family accounts, in 1892 Alfredo Di Lelio began to work in a restaurant that was located in piazza Rosa, run by his mother Angelina. In 1914, Di Lelio converted an oil and wine shop into a restaurant, initially called "Alfredo", on the Via della Scrofa in central Rome. Di Lelio invented "fettuccine al triplo burro"Carnacina (1975), p. 72–73 (later named "fettuccine all'Alfredo" or "fettuccine Alfredo") in 1907 or 1908, while running his oil and wine shop, in an effort to entice his wife, Ines, to eat after giving birth to their first child Armando. Alfredo added extra butter or "''triplo burro''” to the fettuccine when mixing it together for his wife. In 1920, two famous American actors, Douglas Fairbanks and Mary ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Galleria Alberto Sordi
Galleria Alberto Sordi, until 2003 Galleria Colonna, is a shopping arcade in Rome, Italy named after the actor Alberto Sordi. It was designed in the early 1900s by the architect Dario Carbone and constructed on the Via del Corso as Galleria Colonna (named after the homonymous square which stands across the Via del Corso). It was built on the site of Palazzo Piombino and inaugurated on October 20 1922, but was only completely finished in 1940 under the direction of architect Giorgio Calza Bini. The building is constructed in the Art Nouveau style. In 2003, following an accurate restoration, the then Mayor Walter Veltroni decided to rename the Galleria after the popular Roman actor Alberto Sordi Alberto Sordi (15 June 1920 – 24 February 2003) was an Italian actor, voice actor, singer, comedian, director and screenwriter. Early life Born in Rome to a schoolteacher and a musician and the last of five children, Sordi was named in hon ..., deceased that year, as Sordi ha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Broth
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces. Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes were commercialized beginning in the early 20th century. Broths have been used as a nutrition source for the sick in Great Britain since at least the early 1700s, such as for dysentery patients. Stock versus broth Many cooks and food writers use the terms ''broth'' and ''stock'' interchangeably. In 1974, James Beard wrote that stock, broth, and bouillon "are all the same thing". While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to mea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Martino Da Como
Martino de Rossi (or Martino de Rubeis, called Maestro Martino or Martino from Como), was an Italian 15th-century culinary expert who was unequalled in his field at the time and could be considered the Western world's first celebrity chef. He made his career in Italy and was the chef at the Roman palazzo of the papal chamberlain (" camerlengo"), the Patriarch of Aquileia. Martino was applauded by his peers, earning him the epitaph of ''the prince of cooks''. His book ''Libro de Arte Coquinaria'' (''The Art of Cooking'') (c. 1465) is considered a landmark in Italian gastronomic literature and a historical record of the transition from medieval to Renaissance cuisine. w:it:Maestro Martino da Como Biography Maestro Martino was born around 1430 in Torre, a village in the Blenio Valley, then in the Duchy of Milan, today in Canton Ticino, Switzerland. His early career probably began in northern Italy, as he is referred to variously as both Martino di Como and Martino di Milano, but it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Home Cooking
Cooking, cookery, or culinary arts is the art, science and craft of using heat to prepare food for consumption. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting local conditions. Types of cooking also depend on the skill levels and training of the cooks. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Preparing food with heat or fire is an activity unique to humans. Archeological evidence of cooking fires from at least 300,000 years ago exists, but some estimate that humans started cooking up to 2 million years ago. The expansion of agriculture, commerce, trade, and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technologies, such as the invention of pottery for holding and boiling of water, expanded cooking t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Main Course
A main course is the featured or primary dish in a meal consisting of several courses. It usually follows the entrée ("entry") course. Typically, the main course is the meal that is the heaviest, heartiest, and most intricate or substantial on the menu. Typically, meat or fish is the main component; but, in vegetarian meals, the main dish will occasionally make an effort to resemble a meat course. Usage In the United States and Canada (except Quebec), the main course is traditionally called an "entrée". English-speaking Québécois follow the modern French use of the term entrée to refer to a dish served before the main course. According to linguist Dan Jurafsky, North American usage ("entrée") retains the original French meaning of a substantial meat course. See also * Full course dinner A full-course dinner is a dinner consisting of multiple dishes, or ''Course (meal), courses''. In its simplest form, it can consist of three or four courses; for example: first c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Heavy Cream
Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process is accelerated by using centrifuges called " separators". In many countries, it is sold in several grades depending on the total butterfat content. It can be dried to a powder for shipment to distant markets, and contains high levels of saturated fat. Cream skimmed from milk may be called "sweet cream" to distinguish it from cream skimmed from whey, a by-product of cheese-making. Whey cream has a lower fat content and tastes more salty, tangy and "cheesy". In many countries partially fermented cream is also sold: sour cream, crème fraîche, and so on. Both forms have many culinary uses in both sweet and savoury dishes. Cream produced by cattle (particularly Jersey cattle) grazing on natural pasture often contains some carotenoid pigment ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gueridon Service
In the restaurant industry, gueridon service or tableside service is the cooking or finishing of foods by a waiter (or maître d'hôtel) at the diner's table, typically from a special serving cart called a ''guéridon'' trolley. This type of service is implemented in fine dining restaurants where the average spending power is higher, and a la carte menu is offered. Gueridon service offer a higher style of service to the guest. It is similar to service à la russe, where ''every'' dish is portioned by a waiter tableside, but usually involves additional cooking steps. Table side procedures include: * Flambéing of dishes such as crêpes Suzette, bananas Foster, cherries Jubilee, or Chicago-style saganaki; * Mixing or tossing salads such as Caesar salad; * Quick pan-frying and preparation of a pan sauce, as with steak Diane; * Boning and plating fish; * Preparing guacamole in a molcajete; * Carving meat or poultry - specifically, carving a whole Peking Duck into bite-size skin- and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rome, Italy
, established_title = Founded , established_date = 753 BC , founder = King Romulus (Romulus and Remus, legendary) , image_map = Map of comune of Rome (metropolitan city of Capital Rome, region Lazio, Italy).svg , map_caption = The territory of the ''comune'' (''Roma Capitale'', in red) inside the Metropolitan City of Rome (''Città Metropolitana di Roma'', in yellow). The white spot in the centre is Vatican City. , pushpin_map = Italy#Europe , pushpin_map_caption = Location within Italy##Location within Europe , pushpin_relief = yes , coordinates = , coor_pinpoint = , subdivision_type = List of sovereign states, Country , subdivision_name = Italy , subdivision_type2 = Regions of Italy, Region , subdivision_name2 = Lazio , subdivision_type3 = Metropolitan cities of Italy, Metropolitan city , subdivision_name3 = Metropolitan City of Rome Capital, Rome Capital , government_footnotes= , ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
