Відео

this looks amazing, will have to try this out!

Looks great, so creative, Chef. Thank you have a good day.

Nice😊

Hell no lol.

HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), 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 to your article I have the pleasure to tell you the history of my grandfather, 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. In 1948 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 the website of “Il Vero Alfredo” for “Alfredo’s franchising in the world”. I must clarify that other restaurants "Alfredo" in Rome do not belong and are out of my brand "Il Vero Alfredo - Alfredo di Roma". The brand "Il Vero Alfredo - Alfredo di Roma" is present in Mexico with a restaurant in Mexico City and a trattoria in Cozumel on the basis of franchising relationships with the Group Hotel Presidente Intercontinental Mexico. The restaurant “Il Vero Alfredo” is in the Registry of “Historic Shops of Excellence of the Municipality of Roma Capitale. Best regards Ines Di Lelio

What can I use besides wine?

I never really realized that making fresh pasta was that easy.

Is sesame oil a neutral oil?

What a delicious package to open. Looks gorgeous. Have a good evening.

Fettuccine Alfredo is one of our most favorite pasta dishes. Yours looks excellent! Great to see you gents and your channel doing well!

Catching the replay Homemade is the best!

Thanks!

Great video Peter! I was wondering what to do with a giant can of pears my daughter-in-law came home with.

Looks so good😊

Taking it further maybe with Brocolli..would you just add that (or anything else) before putting it in the baking dish?

Looks delicious, I will have to try this. Thanks!

Looks absolutely delicious I love macaroni and cheese and I also bake mine. I am starving Marvin now. Thanks, have a good day Chef.

This looks fantastic Peter 😍 😊I made a homemade Mac and cheese on my channel about a year ago 😊😊 now I need to try your recipe because it sounds absolutely delicious 😋 😊thanks for sharing 👍 😊

Love your videos! I was hungry from the moment it started

Bechamel sauce is the only way to go!!! Looks divine 😋👍Your technique is the same as mine!! I prefer without breadcrumbs too, classic Mac n cheese 🧀!!!

Everyone grew up on the Kraft boxed Mac and Cheese. Now we are grownups, so let's take it to the next level. Adult cheese combinations and a baked browned top.

How did I miss this video? I just love the idea of these for appetizers at a party! Only for people you truly love though 👏😂

Absolutely yummt! Brilliant idea to make them bite size. I need to remember this for my next party!!

Yum, my favorite.

Delicious ❤❤❤

this looks great. will try next time i have lamb

Why are you talking to me like I’m 3 months old

We love both going to try. Thanks, Chef. Have a good day.

I made them again there great my family loves them I am going to make them on my channel this weekend if you do not mind. Thanks so much Chef.

Thank you. Nice info

I did a picnic friendly series last summer and did a Mayo free potato salad, and it was delicious BUT....I can't wait to try yours 😊😊it looks and sounds absolutely delicious 😊😊thank you so much for sharing 😊😊

Awesome can't wait sounds delicious Happy belated birthday.

Awesome show congratulations on 24 years. love the picnic basket. Chef poached salmon looks delicious. You and the family have a great week.

I love lamb and I love pasta so this is absolutely delicious for sure 😊😊 you've got a new friend and sub here 😊😊

Great show Guys. I much prefer a non Mayo based potato salad. I like a picnic every now and then , especially at one of wineries around here. Poached salmon is a great choice. Cranberry walnut cookies sound amazing!

Did you know that dehydrated mushrooms have much higher protein content than fresh? Look it up! So interesting, especially for vegetarians. I had to hit the "like" button when you got to the mushroom cocktails! Sounds just plain weird!!

I enjoyed watching this video.

One of the best tools in the kitchen!😊

He's not wrong...

I love potato salad!

Everyone has their own version of potato salad, but most them are just potatoes and mayonnaise . This colorful chunky version uses a vinaigrette for a flavor punch. What do you put into your potato salad? 🍸🥂

I like that potato salad. I love the cauliflower in it and it’s very attractive👍😋

What an excellent twist on potatoe salad!

Yea!! A vinaigrette!!! ( I’m a mayo hater!, I never ever use mayo) This looks amazing, I love dill. All you ingredients are perfect 😋👍

Looks fantastic. My hubby loves cauliflower awesome. I need to try. We get tired of the same old thing. Chef, you and the family have a blessed week.

Love to learn love brie not sure if I have 3 triple cream. Thank You.

any problems with using avocado oil

Hi Guys❤. Oh man a cucumber martini sounds so refreshing right now! Yea those keyboard warriors are out in force lately😢. I’m so sad when people cook their pork to death. 145 and slightly pink is perfect. Great episode!

Nice info Peter!!

I just found the “shortbread pan” like your mother’s at a thrift store. I’ve heard of shortbread but never made it. I came across your recipe while searching UA-cam. After watching several recipes, I think yours looks and sounds the best. I will make it and let you know how it turns out. I’m sure it will be delicious.