Many times I tried to convince my American friends that here in Italy it's impossibile to eat the Fettuccine Alfredo. No way. Alfredo was so good in spreading his dish that now nothing can convince the Italian food lovers that here we don't have it.
But, cross on my heart, it's true. Unless you go to Alfredo's Restaurant. So, which is the truth?
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When you say Pasta, what's the first imagine that come to your mind?
Probably it's the PASTA ALLA CARBONARA! SPAGHETTI ALLA CARBONARA! There are many theories about the origins of the "Pasta alla Carbonara" and Italians love to think it's a typical dish from the Lazio region, created by the "carbonari" ( workers preparing and selling the "carbone"-charcoal) who needed to eat something able to give them enough strengh to work. But it's much more probably that Italians should thank the AMERICAN TROUPS occupying Naples in 1944 and who, trying to add something to the poor plate of pasta received, added the bacon, the egg powder and the Milk cream to the Spaghetti. Naples' people tasted it deciding it could have become a great dish and found the way to make it more tasty. From the 1945 the Spaghetti alla Carbonara began to appear in some "Trattorie". Spaghetti, a yolk, some Pecorino Romano cheese, bacon (better if smoked), garlic and pepper is all you need to prepare it! SPAGHETTI ALL'AMATRICIANA Another Masterpiece, now typical from Rome, but not of Roman's origin. This comes from Amatrice, a village in the province of Rieti and it was brought to Rome by the shepherds who were going there to sell sheeps (the original name of this dish was "Gricia"-see below)) Today we use to think the typical dish is the BUCATINI ALL'AMATRICIANA (OR MATRICIANA), that's a different kind of pasta, but truth is the original recipe was with the SPAGHETTI (without TOMATO). 
As you probably know if you’ve read our Newsletter, we are preparing a new Section for you: The Italian Cuisine & Recipes! But to be ready to cook like an Italian and to read the real Italian recipes, there are terms you need to know. Not just terms, but also our measurement system, which is probably different from yours.
Are you ready to start thinking in Grams (Gr.), and Liters (L.)? It’s time to enter in an Italian Kitchen and discover the Italian names of all the tools you’re going to use and much more! COME IN! WE ARE OPEN! This is another ingredient of the Italian DNA. One of those basic aspects of our life that can't be changed and that makes us feeling nostalgic when we are abroad.
A CAFFÉ represents the beginning of a new day, it's the break we need while working, it's a special moment that allows us to chat for a brief moment with the friendly barman at our favourite bar. It's not just a drink, or a way to get some energy when we feel tired, but a true RITUAL. Here are the infos you can't miss if you want to understand what a CAFFÉ means for us:  The first thing foreign visitors notice when they start reading our Menu is they are strangely divided intos various sections, so different from the rest of the world.
These strange cathegories are based on the fact that a real Italian Lunch, or Dinner, should be made of different dishes, from the lighest, to the pasta, to the meat or the fish ( along with some side dish) to the dessert. These are the cathegories you will find when reading an Italian Menu.
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