Alfredo alla Scrofa is visiting Belgrade!

The Fettuccine Alfredo, now as it was at the beginning, are made with a very thin homemade egg pasta and cooked in boiling water for 30 seconds. Immediately they are drained into a serving dish, on which there is some fresh and room temperature butter, and covered with a very finely grated Parmigiano cheese. The “matecatore” is essential. He is the person who with a rotational motion from the bottom to the top, following a ternary rhythm as it is a valzer, combines the fettuccine with the butter and Parmigiano cheese in front of the customer. That is how the ingredients melt creating a sweet cream: the Fettuccine Alfredo are ready!

When did it all begin?

The story begins when Alfredo Di Lelio, caring about his debilitated wife, who just gave birth to one of his children, creates a recipe with simple and nourishing ingredients: fresh homemade pasta, butter and Parmigiano cheese.

This is the beginning of the myth of Fettuccine Alfredo. Since that day alfredo starts serving Fettuccine Alfredo to his customers!

The story spreads during the 1920s, thanks to Mary Pickford and Douglas Fairbanks, two very famous Hollywood stars who were celebrating their honeymoon in Rome and tried them at Alfredo alla Scrofa.

They fell in love with Fettuccine and they donate two pieces of cutlery, a spoon, and a fork made of pure gold, with their names engraved and dedication to The Restaurant which gave them an unforgettable emotion.

Once they went back home, Mary and Douglas recommended the restaurant to all the actors and actresses of the 50s and 60s, that during their stay in Rome, came to visit the Restaurant and were seduced by Fettuccine Alfredo

From way back then to this day, this extraordinary pasta keeps winning over the hearts of citizens of Rome and tourists across the globe.

Today we are fortunate enough to have this unique opportunity to taste the Fettucine Alfredo in the Galerija shopping center, located in the very heart of Belgrade.

Read more about Fettuccine Alfredo on the link below:
alfredoallascrofa.com.