"George Shirley" > wrote in message
.. .
> Brian Mailman wrote:
> > Ted Mittelstaedt wrote:
> >
> > ... It is
> >> notable that the name Alfredo isn't used in Italy. When they serve
> >> butter & cheese sauce on fettuccine in Italy, they call it
> >> "fettuccine with butter & cheese" not "fettuccine alfredo"
> >
> > Without looking it up, Fettucinne Alfredo was originated at Harry's Bar
> > (an ex-pat and literati hangout in Rome) in the 1920s. I forget the
> > date, whether it was 1923 or 1927.
> >
> > There was no cheese, originally. The recipe called for a kind of
> > triple-fat butter we can't get here in the US unless imported, and a
> > cream resembling our heavy whipping cream. The cheese as a principal
> > ingredient was a revision to duplicate the kind of sauce texture.
> >
> > B/
> Doesn't matter what you call it and what it is made from, I still don't
> like it.

That is most likely because you have only been exposed to the "olive
garden" stuff they pass off as Fettucinne Alfredo, which is full of
cheap fillers like starch or flour.

The first and last time I ever tried theirs I thought for a moment that
they had got sand in the sauce.

Ted