L’indirizzo delle Fettuccine Alfredo
Our Menu
Alfredo Tasting Menu
Deep fried meatball
Beef and green sauce
Fettuccine Alfredo
The orginal Fettuccine Alfredo, Parmigiano Reggiano 24 month, Alps mountain artisanal double cream butter from Caseificio Cavola
Grilled Lamb
Grilled Lamb Chops with Sautéed Chicory
Ricotta and Sour Cherry Tart
Shortcrust pastry, ricotta cheese, and sour cherry jam
Some proposals
Aubergine Parmigiana
Aubergine timbal with tomato, Parmigiano Reggiano, mozzarella and basil
Three tomatoes and burrata spaghetti
Spaghetti with tomato sauce, fresh tomato and roasted tomato, burrata cheese and basil
Filetto 1955
Historical Recipe from 1955 Alfredo Alla Scrofa’s menu. Vacca Vecia Beef Fillet with Liver Pate, Barolo wine sauce and dried fruit bread (Cooking preferences: medium or rare)
Sauted vegetables
The best vegetables of the daily market, sauted with herbs
Fettuccine
Alfredo
We make our Fettuccine by rolling out, fresh each day, a wafer-thin sheet of egg-rich pasta. The Fettuccine Alfredo are plunged into boiling water for 30 seconds, then drained and served on the classic oval platter. They are dressed with fresh, artisanal mountain-dairy butter at room temperature, and blanketed in 24-month Parmigiano Reggiano.
Discover Alfredo
The Mantecatore
In the dining room, the Mantecatore creams the Fettuccine with the butter and Parmigiano Reggiano before the guest — a rotating motion from the bottom upward, following a triple beat, like a Waltz.
This gesture, this tight, circling movement, creates a silky, elegant emulsion that coats the egg pasta, tender and almost weightless.
On the palate, the Fettuccine melt together, delivering the pure pleasure of a simple dish that brings you back to childhood and to comfort food.