More than a century has passed since Alfredo di Lelio made his famous fettucine dish for the first time for his wife at the restaurant’s present location in Via della Scrofa in Rome. Right after giving birth to their child, Alfredo’s wife felt very weak. Taking her condition to heart, Alfredo prepared a very simple ad hoc dish to give her strength with just three ingredients: freshly-made fettuccine, butter and Parmigiano Reggiano, mixed together in right amounts then amalgamated well. The combination of soft ribbonlike pasta made with fresh eggs, good quality butter and Parmigiano Reggiano resulted in a perfectly concocted pasta dish that became a phenomenon abroad. That recipe, which was later on named Fettucine Alfredo, has been unchanged since its creation in 1914 until now.Mario Mozzetti and Veronica Salvatori, owners of the historic Ristorante Alfredo alla Scrofa, had the desire to make the original flavor of this rich creamy and velvety sauce served on the tables of their customers even from far away. The idea of sealing them in jars finally became a reality and this historical recipe is now available for everyone to enjoy right in their own homes.i
“We have decided to put the authentic flavors of the original recipe of the Alfredo Sauce in jars of 200 grams, with the perfect balance of the selected ingredients from our territory: Beppino Occelli butter produced in the Langhe in Piedmont, and 24-month old Parmigiano Reggiano cheese of Gennari Dairy,” says Mario Mozzetti.
Mario and Veronica launched the Alfredo Sauce in jars at this critical global moment to share their passion for this dish by offering an excellent Italian product to be consumed comfortably at home, a way to be close to their customers and to all those who want to reproduce it with just a few simple steps to the original recipe of the famous pasta dish.Authored by Marco Zambardi, the Food & Beverage Manager of Ristorante Alfredo alla Scrofa, the Alfredo Sauce in the jar is the result of two years of testing to reach a balanced taste between the butter and cheese that could strongly recall the original tastes of the Fettuccine Alfredo. The quality of the two essential ingredients without the use of chemical additives and preservatives was essential. The goal was to retain the velvety and harmonious taste and to avoid the typical industrial flavor that most cheese sauces have which was professionally attained by Progetti Ristorativi, a leading company in the sector of producing sauces and other gastronomic products.
The Alfredo Sauce can be initially purchased only in Italy on the website: https://www.alfredoallascrofa.com/product-page/salsa-alfredo then subsequently in the retail channels through franchising networks for the distribution worldwide. To attain the best results in preparing the pasta dish with the Alfredo Sauce in the jar, a QR code will be available to access a tutorial to teach simple necessary steps in obtaining the original flavor and consistency of the Fettucine Alfredo at home.