Looks so delicious 😋😋😋😋😋😋😋😋😋😋😋

I'm having exactly this tonight

HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” - “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30 With reference to your article I have the pleasure to tell you the history of my grandfather, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”. More specifically, as is well known to many people who love the “fettuccine all’Alfredo", this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908). Alfredo Di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family. In 1948 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 "Il Vero Alfredo" (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality). See the website of “Il Vero Alfredo” for “Alfredo’s franchising in the world”. I must clarify that other restaurants "Alfredo" in Rome do not belong and are out of my brand "Il Vero Alfredo - Alfredo di Roma". The brand "Il Vero Alfredo - Alfredo di Roma" is present: 1) in Mexico with a restaurant in Mexico City and a trattoria in Cozumel on the basis of franchising relationships with the Group Hotel Presidente Intercontinental Mexico; 2) in Saudi Arabia with a restaurant in Jeddah on the basis of franchising relationship with a qualified Arab partner. The restaurant “Il Vero Alfredo” is in the Registry of “Historic Shops of Excellence of the Municipality of Roma Capitale. Best regards Ines Di Lelio

Parece muito bom e apetitoso como uma receita fácil de preparar.

La recette parfaite facile et simple à préparer comme débutant

Looks so yummy definitely giving this a try today

Tasty

👍🏾looks tasy

Als Yommi-Rezept sieht es einfach und wirklich lecker aus.

ይህ በጣም ጣፋጭ እና እንደ የምግብ አዘገጃጀት ለመዘጋጀት ቀላል ይመስላል.

Hum sa sera mon pty déjeuner sa l'air vraiment facile cme recette

Very impressive, love it

I've always measured exactly, not to sure how this would work out. Pastry chefs would have a heart attack .

Noice look tasty

YUMMM

tão bom que parece muito fácil de preparar

Hum ça l'air vraiment facile à faire et à préparer comme recette arachides caramel et chocolat autour vraiment top

لذيذ جدًا فهو يعيد الذكريات عندما كنت صغيرًا جدًا

Why water

I love how u did the chicken

You need to open a restaurant we can't just be watching all this mouth watering food and not able to taste it

😊awesome! Yummy! 😊❤

The crispy crunch sound enticing. Yum 😋

Es sieht wirklich lecker aus, es passt gut zu Salat

Nice and crispy love the crispy sound when u bit into it. Gotta have to try this.

I have to try that.

Hum sa l'air facile et donne envie de préparer la recette

the cookies you took out of the oven did not match the ones you showed as your final product. The last ones had a lot more choc chips in them?

Looks moist and delcious

Love the presentation

This is a lovely cake.

Wie kann man ein Rezept ohne Mengenangabe abdrucken???

I've never seen anyone put cookies together like this, not saying it won't work but never tried it this way

Vegeta! (With our without MSG? I like the one with MSG.) Damn, now I want some plantains. That all looks delicious.♥

I heard your accent and thought, "She sounds Canadian," and then I saw the Fleishmann's baking powder and thought, "Oh, almost definitely Canadian!" 🍁 I have that same hand mixer. Just a little unsolicited advice from someone who's made thousands of cookies in her lifetime: Don't add that extra flour; you don't need it or the water, and it's that extra water that's causing your cookies to spread out to the point that they're melding together. You're also slightly over-baking them, so try 12 or 13 minutes, then let them rest on the sheet for 5 minutes before removing them to the cooling rack. A piece of parchment paper on the cookie sheet will also help and make clean-up easier. For even more flavour, put your dough in a ziploc and let it sit in the fridge for between 24 and 48 hours before baking (hide it away from the little ones so they won't know it's there); this will give the flour in your dough a chance to hydrate fully, which really improves the texture, and the 'cold ferment' will develop some nice, rich, caramel-like flavour.♥

I will definately try it. Looks yummy

Lookes delicious🍞

Lookes so good 😄🫓

🙏🏻🌹🙏🏻

Yum❤

So Nice

Nice

"PromoSM" ✔️

Good job 🎉🎉 nice

❤❤

😜

I ❤it. Look delicious.

Amazing je dois préparer exactement sa donne envie vraiment

Quel régale sa donne envie de préparer

Where is the recipe?