Simplicity and the best ingredients reign supreme for this week’s virtual cooking class once again. Chef Lou will be taking you back to Rome with the original fettuccine Alfredo made without cream! According to legend, Alfredo Di Lelio invented the dish around 1907 to ease his pregnant wife’s upset stomach. After his mother’s restaurant closed, he opened his own restaurant in the heart of Rome on Via della Scrofa. There the dish was prepared tableside, adding some dramatic flair to the simple pasta. His fettucine Alfredo became famous in Rome and abroad when Douglas Fairbanks and Mary Pickford brought the recipe back to the United States. And today, over 100 years later, chef Lou makes one slight improvement to the classic (at least in his opinion) by adding Pecorino Fiore Sardo, a smokey, nutty, hard sheep’s milk cheese produced in Sardinia.
The price is the cost of the pantry items listed below, suggested for 2 people.
What you will need from our Pantry:
Two nests of fettuccine $10
Organic butter imported from Modena $9
24-month aged Parmigiano Reggiano $20/lb
Pecorino Fiore Sardo DOP $18/lb
(Your pack will include approx. ½ lb of each cheese)
How It Works:
Order all of your ingredients by calling us at 540-253-5501 and to set a pick up date and time. Please note that we are closed on Monday so you would have to pick up your pantry items by Sunday, September 13th. A video of the cooking demonstration will be posted on our Facebook and Instagram pages on Monday, September 14th at 6:00. Simply tune in and follow along!
If you miss a class or would like to participate in a previous cooking class, simply call the restaurant to order the ingredients for the desired class and participate at your own convenience using the videos on our social media pages.