The
Fettuccine Alfredo
Dexterity, style and elegance in an act of love
The History of Fettuccine Alfredo
1914 – The Invention
Chef Alfredo creates this dish to restore the appetite of his wife, who had lost it after the birth of their first child. A gesture of love that has endured through time.
1943 – The Mozzetti family acquires the restaurant
Durante la Seconda Guerra
During the Second World War, Giuseppe Mozzetti, the restaurant's head waiter, buys the business, giving new continuity to the restaurant on Via della Scrofa.
1927 – Mary Pickford and Douglas Fairbanks
Newlyweds Mary Pickford and Douglas Fairbanks, honeymooning in Rome, discover the dish and fall in love with it — becoming its first ambassadors in the United States.
Today – The Mantecatore on tour
Mario Mozzetti leads the restaurant today as Master Mantecatore, guarding the family business and taking Fettuccine Alfredo abroad with the Tour del Mantecatore — a series of international stops devoted to spreading the dish and its story around the world.
We make our Fettuccine by rolling out, fresh each day, a wafer-thin sheet of pasta rich with fresh eggs. 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. A recipe faithful to tradition, handed down for more than a century.
This tight, harmonious gesture creates a silky, elegant emulsion that coats the egg pasta, tender and almost weightless.
Questo gesto serrato ed armonico, crea un’emulsione setosa ed elegante che ricopre la pasta all’uovo, tenera e quasi impalpabile.
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.
