Alfredo alla Scrofa

Frommer's Review

Yes, folks, this is one of two places in Rome claiming to have created fettuccine Alfredo, which almost seems as well known in America today as it is in Italy. Douglas Fairbanks and Mary Pickford liked this dish so much they presented a golden spoon and fork to the owners when they parted with the recipe. Thus, a culinary legend was born. Although the fettuccine is the star of the menu, you can also try a pasta dish that's a little lighter and healthier, like tagliolini allo scoglio, served with fresh tomatoes and shellfish. We always enjoy the filet mignons; one is offered with a delicious sauce made from Barolo wine, another with a sauce of wine and Gorgonzola. Another filet mignon dish, named after Casanova, is prepared with wine sauce, freshly ground pepper, and foie gras. A final offering is the sautéed breast of turkey covered with thin slices of white truffles from Italy's Piedmont district, a truly wonderful dish.

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