Lazio has one of central Italy’s deepest pastoral traditions. The countryside around Rome, Sabina, Ciociaria, Tuscia, the Apennines and the Agro Pontino supported sheep, goats, cattle and buffalo. Hard pecorino, fresh caciotta, Marzolina and ricotta developed from different solutions to the same problem: milk was fragile and had to be transformed quickly.

Homemade Fettuccine Alfredo Recipe - Original Roman-Style Fettuccine with Butter & Parmigiano Reggiano Original Roman-Style Fettuccine with Butter & Parmigiano Reggiano Story of the Dish Few Italian dishes have traveled as far—and changed as dramatically—as Fettuccine Alfredo. The dish became internationally famous through Alfredo di Lelio, the Roman restaurateur associated with popularizing his extraordinarily rich version of fettuccine al burro in Rome during the early twen

Classic Italian Fettuccine Alfredo Story of the Dish Fettuccine Alfredo (Authentic Italian Style) Fettuccine Alfredo (Authentic Italian Style) By Master Chef Gianluca Deiana Abis Ingredients (Serves 4): 400g fettuccine (preferably fresh) 120g unsalted butter 150g Parmigiano Reggiano, finely grated Salt, to taste Freshly ground white pepper (optional) Pasta cooking water, as needed Instructions: Cook the Fettuccine: Bring a large pot of salted water to a boil and cook the fett