Fettuccine Alfredo is a pasta dish made with fettuccine, butter, and Parmesan cheese. As the cheese is mixed with freshly cooked, warm fettuccine and ample butter, it melts and emulsifies to form a smooth, rich cheese sauce coating the noodles. Originated in Rome in the early 20th century, it is now popular in the United States and other countries. Cream is commonly added to American versions, which are often served as a main course with optional chicken, shrimp, salmon or other ingredients on top or on the side.
Fettuccine is a type of pasta popular in Roman cuisine. It is descended from the extremely thin capelli d'angelo of the Renaissance, but is a flat, thick pasta traditionally made of egg and flour. At about 6.5 mm, it is wider and thicker than, but similar to, the tagliatelle typical of Bologna, which are more common elsewhere in Italy and is often used as a synonym. Spinach fettuccine is made from spinach, flour, and eggs.
Penne alla vodka is a pasta dish made primarily with vodka and penne, usually accompanied with heavy cream, crushed tomatoes or tomato sauce, onions, and sometimes small meats and vegetables such as sausage, pancetta or peas. The alcohol is said to intensify and accentuate flavors in the dish.
The province of Ravenna is a province in the Emilia-Romagna region of Italy. Its capital is the city of Ravenna. As of 2015, it has a population of 391,997 inhabitants over an area of 1,859.44 square kilometres (717.93 sq mi), giving it a population density of 210.81 inhabitants per square kilometre. Its provincial president is Claudio Casadio.
Joël Robuchon was a French chef and restaurateur. He was named "Chef of the Century" by the guide Gault Millau in 1989, and awarded the Meilleur Ouvrier de France in cuisine in 1976. He published several cookbooks, two of which have been translated into English, chaired the committee for the Larousse Gastronomique, and hosted culinary television shows in France. He operated more than a dozen restaurants across Bangkok, Bordeaux, Hong Kong, Las Vegas, London, Macau, Madrid, Monaco, Montreal, Paris, Shanghai, Singapore, Taipei, Tokyo, and New York City. His restaurants have been acclaimed, and in 2016 he held 31 Michelin Guide stars among them, the most any restaurateur has ever held. He is considered to be one of the greatest chefs of all time.
Italian cuisine is a Mediterranean cuisine consisting of the ingredients, recipes, and cooking techniques developed in Italy since Roman times and later spread around the world together with waves of Italian diaspora. Significant changes occurred with the colonization of the Americas and the introduction of potatoes, tomatoes, capsicums, maize, and sugar beet—the latter introduced in quantity in the 18th century. It is one of the best-known and most appreciated gastronomies worldwide.
Giorgio Locatelli is an Italian Michelin starred chef and restaurateur working and living in the United Kingdom.
Mario Frittoli is an Italian celebrity chef at Mario i sentieri in Nishi-Azabu, Tokyo, Japan.
Andrew Carmellini is an American chef and restaurateur. Carmellini is responsible for the food and drink at the 15 restaurants, bars and food stands he owns with his partners at NoHo Hospitality. He has received a place on Food & Wine’s Best New Chefs list, James Beard Rising Star Chef and Best Chef New York awards, and a Michelin star. He is the author of two cookbooks.
Bolognese sauce, known in Italian as ragù alla bolognese or ragù bolognese, is a meat-based sauce in Italian cuisine, typical of the city of Bologna. It is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese.
Paul Bartolotta is an American chef and restaurateur. Most recently he is known for his authentic style and his innovative approach to importing fresh seafood from Mediterranean waters. Paul Bartolotta has won the James Beard Foundation Award twice—once for Best Chef: Midwest, and again for Best Chef: Southwest (2009), at Bartolotta, Ristorante di Mare at Wynn Las Vegas. He is a recipient of the Insegna del Ristorante Italiano del Mondo, which was awarded to him in 1997 by Oscar Luigi Scalfaro, the President of Italy at the time.
Massimo Bottura is an Italian restaurateur and the chef patron of Osteria Francescana, a three-Michelin-star restaurant based in Modena, Italy. It has been ranked No.1 on The World's 50 Best Restaurants list twice and is currently part of the Best of the Best list.
MasterChef Italia is the Italian version of culinary talent show MasterChef. The first edition was aired from 21 September to 7 December 2011 on Sky Uno.
Locanda Locatelli is a restaurant owned by Italian chef Giorgio Locatelli and his wife, Plaxy. Located in the 5-star Churchill Hotel on Seymour Street in the West End of London, the restaurant specialises in Italian cuisine. It holds one Michelin star.
Carlo Cracco is an Italian chef and television personality.
Lucciola is an Italian trattoria restaurant that serves Italian cuisine in New York. It was founded in 2017 in New York City by Michele Casadei Massari along with Alberto Ghezzi. It serves typical food from the Italian city of Bologna located in the area of Emilia Romagna. The name "Lucciola" means firefly, and was inspired by Pasolini article.
Luisa Marelli Valazza is an Italian chef whose restaurant Al Sorriso, in the Piedmont municipality of Soriso, has been recognized in the Michelin Guide since 1982 when it was awarded its first star. A second star followed in 1988 and a third in 1998.
Antonino Cannavacciuolo is an Italian chef, restaurateur and television personality.
Pasta e ceci is a pasta dish common in southern and central Italy prepared with pasta and chickpeas as primary ingredients. It is part of the cucina povera, or peasant cuisine tradition in Italian cuisine.
Aimo and Nadia are a husband-and-wife culinary duo from the Lombardy region of Italy.
