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Speaker 1: Hellthough, I'm welcome to food Stuff. I'm an Eeries and

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Speaker 1: I'm Lauren Folk obam and this is a bonus episode

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Speaker 1: of food Stuff. It is a side dish. Yeah, a

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Speaker 1: side dish. And and we have with us today our

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Speaker 1: coworker Christopher. Christopher say, hello, Hi, this is Christopher Ociotis. Hi.

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Speaker 1: How's it going. It's well going, very well. We we

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Speaker 1: are happy to have you here. And can you tell

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Speaker 1: the listeners a little bit about about your your food life? Yeah?

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Speaker 1: Absolutely so. Um. Here at how stuff works. I'm the

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Speaker 1: head of research, which means I get to dig into

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Speaker 1: all kinds of cool interesting stuff for podcasts, food related,

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Speaker 1: science related, history related, and there's just tons of stuff

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Speaker 1: I really dig up. Um and that's great because I

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Speaker 1: get to learn cool things, share them with people like

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Speaker 1: you and uh and it's kind of building on what

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Speaker 1: I've have done my whole life. I've always written about

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Speaker 1: culture and food and write about restaurants and traveling and

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Speaker 1: uh so, yeah, learning things, sharing them with others and

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Speaker 1: making stuff even more interesting, just kind of what we

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Speaker 1: all do here. It's a it's a crazy dream job.

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Speaker 1: And occasionally, you know, sometimes the crazy heavier is heavier.

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Speaker 1: Sometimes the dream is heavier sometimes just the crazy dream. Yes,

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Speaker 1: absolutely completely. Um, we've been meaning to get you on

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Speaker 1: the show for a while. Thanks so much for having me.

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Speaker 1: Oh yeah, thanks for coming and hanging out. Yeah, because

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Speaker 1: you've done some research for us before. You were one

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Speaker 1: of the driving forces in our peanut butter episode and

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Speaker 1: are Edible Edibles episode? Absolutely? Yes, But today you wanted

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Speaker 1: to talk to us about a type of food that

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Speaker 1: is named for a person whose name it was who

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Speaker 1: created that food exactly. And that's something I'm really excited

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Speaker 1: to do. I I love making connections between different podcasts

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Speaker 1: and different fields of research. So you know, let's say

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Speaker 1: we're learning about Star Wars, but then that ties into

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Speaker 1: some sort of weird musical trend happening in Northern Africa

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Speaker 1: or something like that. So I'm not talking about that today.

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Speaker 1: I wish I were, but I kind of wish you

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Speaker 1: were too. Sorry, we can. We'll get drinks after we record. Um.

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Speaker 1: You know what I wanted to talk to you about

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Speaker 1: is in a lot of the history research that I

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Speaker 1: do here for for all the podcasts, I come across

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Speaker 1: really cool stories of food, you know, I mean that's

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Speaker 1: people have eaten food forever, and food defines who people

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Speaker 1: are their culture, and sometimes people define the food too.

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Speaker 1: So there are a ton of dishes out there that

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Speaker 1: are named after people. Right, So this is actually one

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Speaker 1: that I didn't know about. Yeah, this is so the

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Speaker 1: one we're going to talk about today. Is there's a

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Speaker 1: real person. And I want to know when I say

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Speaker 1: fettuccini Alfredo, what do you think of I think of

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Speaker 1: Ratitui movie? Yeah the movie. Yeah, isn't his name Alfredo?

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Speaker 1: Somebody's name in there is? I still haven't seen this film.

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Speaker 1: I purchased it for watching with you. I now own

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Speaker 1: that movie because we need to watch that. So sweet, Well,

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Speaker 1: thank you. I feel like you could argue to the

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Speaker 1: I r S that that is research and it could

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Speaker 1: totally be detaxed deductible. Thank you. Yeah. Also good good

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Speaker 1: disclaimer to get in there. Yeah, Alfredo was also um,

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Speaker 1: one of my favorite um pasta sauces as a child.

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Speaker 1: I've talked about before. I have a weird food thing

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Speaker 1: where I don't normally eat noodles with sauce. It's very strange,

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Speaker 1: but Alfredo was one where I did. And yeah, what

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Speaker 1: about um, what you think about Alfredo sauce made that acceptable.

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Speaker 1: I think it's because it has a lot of butter.

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Speaker 1: Doesn't have a lot of butter. H a very savory

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Speaker 1: fatty experience. Um I used to I think it was

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Speaker 1: a bird totally. There was a frozen facchini alfredo that

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Speaker 1: when I was in high school I would eat once

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Speaker 1: a week. And I've told this before on the show.

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Speaker 1: I thought I misread the serving size, so I thought

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Speaker 1: one bag was one serving. Turns out there was like

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Speaker 1: three point five servings in there, and it was like

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Speaker 1: three thousand plus gallery. Well, if it served you it

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Speaker 1: was one serving, it did circle there you go. Yeah.

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Speaker 1: I think of the my my father was was a

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Speaker 1: cook or a chef, or a guy who smoked too

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Speaker 1: many cigarettes and hung out around kitchens too often, depending

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Speaker 1: on how you want to frame it. And so I

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Speaker 1: think of the alfredo recipe that he gave me in

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Speaker 1: college that I was completely unprepared for because it definitely involved, uh,

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Speaker 1: not breaking a sauce by and and and furthermore, not

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Speaker 1: scrambling an egg in a sauce because his recipe included

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Speaker 1: egg yolk and um, so I had very interesting plate

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Speaker 1: of creamy scrambled egg noodles that night. It was honestly,

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Speaker 1: it was still good. Does it use like real whipping

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Speaker 1: cream or rich cream or something like that? His his

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Speaker 1: recipe did. Although I am come to understand that the

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Speaker 1: the true Alfredo sauce is just butter, pasta, water, salt,

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Speaker 1: and parmesan. Yeah. And and that's the thing that's that's

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Speaker 1: what surprised me in my research, is that there is

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Speaker 1: a true Alfredo sauce. You know. I always kind of

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Speaker 1: thought of Alfredo Focini Alfredo as sort of an American invention,

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Speaker 1: something that Okay, we've got this pasta we want, let's

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Speaker 1: put a bunch of It's sort of like range dressing,

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Speaker 1: but it's pasta sauce. Let's just come up with some

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Speaker 1: Italian Alfredo. That's a good Fredo. Let's let's do that. Yeah, absolutely,

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Speaker 1: you know, because I think one of the things that

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Speaker 1: Foccini Alfredo, at least in the US, is associated with

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Speaker 1: is sort of those chain restaurants, the Italian You're You're

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Speaker 1: Alive Garden's, you know, that's that's like a big seller.

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Speaker 1: You just want something you can dunk your breadsticks in.

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Speaker 1: And so I always thought it's a little classier than

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Speaker 1: mac and cheese. It's a step up. Yeah, because there's

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Speaker 1: maybe some black pepper in there. Yeah, nutmeg. That was

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Speaker 1: definitely part of Dad's rescue. But yeah, so I always

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Speaker 1: kind of thought that it was an American invention. Let's

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Speaker 1: just put a name on it, sort of You're you're

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Speaker 1: Notches bell Grande something like that, just just a little

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Speaker 1: extra flare. But no, it turns out there is a

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Speaker 1: guy and his name is Alfredo. Yeah, so Fettuccini Alfredo.

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Speaker 1: It goes back to a restaurant called Alfredo's. Uh, it

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Speaker 1: makes sense. It's located in Rome, Rome, Italy, right in

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Speaker 1: the heart of the city, in the Rionna Due neighborhood.

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Speaker 1: It's right near the Tyber River. And back in nineteen

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Speaker 1: o seven when the restaurant opened, you've got Alfredo Delio.

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Speaker 1: That is the real Alfredo, the authentic Alfredo. So when

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Speaker 1: Dealo's wife Inez was pregnant, she ate a ton of food.

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Speaker 1: But then they gave birth to a son named I've

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Speaker 1: seen his name Armando and Alfredo the second kind of

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Speaker 1: kind of both um. But after she gave birth, she

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Speaker 1: just wasn't in the mood to eat much of anything.

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Speaker 1: Everything kind of sounded gross to her. And so there's

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Speaker 1: already this traditional Roman dish called fettuccini in buro, and

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Speaker 1: that just means feduccini in butter, which is hard to

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Speaker 1: argue with, right. So so what Alfredo did is he

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Speaker 1: took the feduccini in burrow recipe, which was just feduccini butter,

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Speaker 1: some parmesan, and he like tripled the butter amount for

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Speaker 1: his wife and he said, I want her to have something.

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Speaker 1: And back in seven, the idea was, I want her

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Speaker 1: to have something healthy and yeah, satisfying and just a

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Speaker 1: big plateful of butter is what was healthy back in

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Speaker 1: seven and uh, yeah, so he prepared this dish for

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Speaker 1: his wife. It was just fed a jennie a whole

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Speaker 1: lot of butter and parmesan cheese, freshly grated parmesan cheese,

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Speaker 1: just kind of mixed together, turned into a creamy sauce. Uh.

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Speaker 1: It was a hit at home. He brought it to

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Speaker 1: the restaurant. It was a hit the restaurant. People do

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Speaker 1: enjoy eating butter, butter and cheese. But the thing is is,

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Speaker 1: so there was something special about Alfredo's fettacchini. It was

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Speaker 1: the way he prepared it. He would prepare table side,

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Speaker 1: he would bring out this big sort of elaborate platter

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Speaker 1: and some golden mixing buildings and he would mix together

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Speaker 1: fetta cheeni, freshly boiled noodles, a whole lot of butter,

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Speaker 1: and freshly grated parmesan cheese. But it was this really

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Speaker 1: elaborate riteal where it was just kind of you know,

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Speaker 1: I don't know if you've ever seen people doing salads

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Speaker 1: table side. It was all kind of tossed together really quickly,

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Speaker 1: really quickly, really quickly, and that sort of emulsified. It

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Speaker 1: melted the butter, it melted the cheese, blended it all together,

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Speaker 1: and that's where the creaminess comes from. So there's actually

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Speaker 1: no milk in the sauce. There's no cream uh there,

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Speaker 1: there's a little residual pasta water. But the creaminess comes

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Speaker 1: from the blending of the milk fat in the butter

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Speaker 1: with the cheese, salid the milk salads in the cheese

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Speaker 1: just creates this super creamy coats everything. Sure, sure, and

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Speaker 1: if and if you're mixing it hard enough, then you're

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Speaker 1: going to yeah, create that emulsion, especially when you've got

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Speaker 1: the high gluten water particles that are that are coming

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Speaker 1: off of the fresh pasta. Then yeah, yeah, if you

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Speaker 1: if you're working it hard enough, then yeah. Yeah. And

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Speaker 1: so that's where Alfredo's Pasta comes from. Um. And that

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Speaker 1: was that was back in the early twentieth century, but

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Speaker 1: it was another twenty years before it kind of became

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Speaker 1: more than a regional specialty. So it was just this

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Speaker 1: thing this guy did for his for his family, for

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Speaker 1: his restaurants. But in writer for the Saturday Morning Post

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Speaker 1: went there, had a great meal, loved the feta chini.

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Speaker 1: There was something in that was written, something to the

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Speaker 1: effect of Alfredo doesn't make feta chini or cook fetta chini,

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Speaker 1: he achieves fettuccini. Um. So all these super relatives. Uh,

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Speaker 1: you know, it's sort of what people are doing today

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Speaker 1: on yelp, on on various Food Network shows where they

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Speaker 1: identified this one and here's the must have dish. When

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Speaker 1: when you go to Rome, you've gotta go to Alfredo's.

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Speaker 1: You gotta get the fetaccini Alfredo and uh. And that's

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Speaker 1: what happened. So Douglas Fairbanks and Mary Pickford, the sort

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Speaker 1: of Hollywood dignitaries, uh, took their honeymoon in Rome. They

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Speaker 1: went there, they loved this pasta. They came back to

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Speaker 1: the US and then would entertain people at their Hollywood

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Speaker 1: home and they would make feduccini the way they had

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Speaker 1: seen Alfredo do it. And so you've got this weird

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Speaker 1: thing where, you know, we think of influencers and Hollywood

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Speaker 1: folks as being this really contemporary thing where they're really

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Speaker 1: trend setting now, but this goes back to the fifties,

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Speaker 1: the forties, the thirties. So fetuccini Alfredo's popularity in the

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Speaker 1: US can be directly linked to this Hollywood people who

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Speaker 1: really popularized it, and then word gets out that they

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Speaker 1: ate it. So then American tourists who went to Rome,

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Speaker 1: we're like, oh, we want to eat with Douglas Fairbanks

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Speaker 1: eight and they did that. Yeah and without Twitter, Yeah,

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Speaker 1: no Twitter, no Instagram, Snapchat thankfully no snapchat back then.

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Speaker 1: But yeah, So that's there is a real Alfredo and

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Speaker 1: um and there are actually many real Alfredos. So there's Alfredo,

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Speaker 1: there was Alfredo the second, and there's also an alfred

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Speaker 1: of the third. Are they all in the restaurant in

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Speaker 1: their fathers? Alfredo the third currently runs Elvero Alfredo in Rome,

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Speaker 1: which means the real Alfredo, the true Alfredo. And that's

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Speaker 1: because in the thirties or forties, Alfredo and his son

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Speaker 1: sold either either the reachers that they either sold or

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Speaker 1: gave the restaurant to one of their employees, decided to retire,

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Speaker 1: passed it along fast word. About a decade and a half,

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Speaker 1: Alfredo decides he wants to get back into the game,

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Speaker 1: so they open Elvero Alfredo down the street. You know,

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Speaker 1: I mean, they're not like right next to each other.

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Speaker 1: They're not super competing. I would imagine there's a friendly

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Speaker 1: competition between the two. But um, yeah. You can go

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Speaker 1: to either Alfredo Ala Scrofa, which is the location of

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Speaker 1: the original Alfredo's, or you can go to Elvero Alfredo,

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Speaker 1: which is run by Alfredo the third and his sister Innz,

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Speaker 1: who is also named after Alfredo's wife. Oh my goodness. Yeah,

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Speaker 1: and uh, if you're interested in reading more about this

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Speaker 1: or learning more, I recommend looking up an article written

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Speaker 1: by Todd Coleman in sever magazine back in two thousand nine.

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Speaker 1: You can really dig into the history of Federci Alfredo,

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Speaker 1: just as you would a plate fedol Fredo. I was

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Speaker 1: going to make that pun to anyone who gets there first. Yeah,

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Speaker 1: that's the winner. Any any pen is a good pun

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Speaker 1: on food stuff or a bad pun but appreciated well, yes,

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Speaker 1: an appreciated bun. Yeah, absolutely, thank you. Oh yeah, and

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Speaker 1: and and whore does a great job the terrific publication.

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Speaker 1: If you guys have never picked it up. Yeah, I'm

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Speaker 1: always surprised how many, um, how many things that basically

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Speaker 1: rich people started and then everyone was like, well, I've

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Speaker 1: got to do that too, like the aristocracy. It's just, yeah,

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Speaker 1: we we find so many foods on the show that

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Speaker 1: we're researching that like basically became popular or have persisted

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Speaker 1: throughout history because at some point, like a queen was like,

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Speaker 1: no more of that. I need more of that, and

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Speaker 1: I need it all the time, and then everyone else

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Speaker 1: was like, oh, that's that's that's fancy. How can I

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Speaker 1: be that fancy if I eat it too well. I

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Speaker 1: think you also have a situation where, especially maybe fifty

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Speaker 1: years ago, there's uh, there's a level of of of xenophobia,

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Speaker 1: of fear, of anxiety over things that are foreign. So

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Speaker 1: once things get the okay from the popular folks, then

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Speaker 1: it's cool to check out. I mean, look at any

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Speaker 1: food show out there where you know, some popular host

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Speaker 1: finally is diving into hot chicken or staracha or whatever

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Speaker 1: that used to be the really niche specialties, and then

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Speaker 1: all of a sudden, everyone's like, oh, well, yeah, I

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Speaker 1: knew about that allah and uh and yeah. So either

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Speaker 1: either of you or if you're listening at home, you

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Speaker 1: can totally be the person who's like, oh, I know

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Speaker 1: all about sea GENI also now, and you can impress

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Speaker 1: somebody probably impresses a strong word, but I'll pack my

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Speaker 1: notes up and go. I find a lot of listeners

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Speaker 1: right in and say something along the lines of I

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Speaker 1: love annoying my friends with food facts and like people

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Speaker 1: after our own heart, we do as well. Were we're

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Speaker 1: either the best or the worst at parties, depending on

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Speaker 1: your particular point of view. Positive. Thank you. We think

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Speaker 1: we we think so. I sometimes think so every now,

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Speaker 1: and it depends on when you ask. You know, now

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Speaker 1: that you mentioned it, I can't think of, um, too

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Speaker 1: many Italian restaurants that have been too recently outside of

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Speaker 1: like your Macaroni Grille, that have fedacchini alfredo on the menu,

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Speaker 1: which is interesting. I think I think it's considered kind

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Speaker 1: of a kind of old school smoth, the like like

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Speaker 1: real like like wood paneling, like gold vained mirror kind

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Speaker 1: of places around town definitely still have alfredo on their menus. Yeah,

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Speaker 1: oh yeah, yeah, and those are some of my favorite

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Speaker 1: places to go. Okay, the ambiances. Yeah, you probably also

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Speaker 1: have a situation where, you know, you could you could

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Speaker 1: totally get it made, but they might not call it

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Speaker 1: just butter and cheese, and that sounds like something they're

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Speaker 1: giving kids. Either that or they'll have some sort of Yeah.

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Speaker 1: I don't know if you've seen like rains dressing on menus,

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Speaker 1: but it's called a special buttermilk vinagrete dressing. It's basically

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Speaker 1: ran dressing, right, So I'm sure somewhere out there there

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Speaker 1: there's a nice kind of upper crust restaurant that will

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Speaker 1: say something like, we serve fetacchini with a nice hand

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Speaker 1: whipped butter and an aged parmesan. Yes, simple, it's to

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Speaker 1: the point, and you then you say it's fed a

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Speaker 1: cheni All right now. I hope to do that one day,

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Speaker 1: and I'm gonna do with such confidence. They're gonna be like, oh,

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Speaker 1: give that lady her meal for free. Table seven. Is

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Speaker 1: that how it works? We're going to test it out

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Speaker 1: and I hope see in Annie's world. Yeah, thank you

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Speaker 1: so much for coming and sharing this with us absolutely,

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Speaker 1: and we've got a ton more coming down the line,

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Speaker 1: so we've got a bunch of names to dig into.

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Speaker 1: So I'm happy to share this with with you guys

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Speaker 1: and with the whole food stuff world. Yeah yeah, yeah.

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Speaker 1: If you guys have any suggestions for um, for other

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Speaker 1: foods that you would like us to explore like this, uh,

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Speaker 1: drop us a note. Yes. Our email is food Stuff

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Speaker 1: at how stuff works dot com. You can also find

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Speaker 1: us on social media. We are on Twitter and Facebook

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Speaker 1: at food Stuff hs W, also on Instagram at food stuff.

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Speaker 1: Thank you so much Christopher for being here today. Thanks Annie,

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Speaker 1: Thanks Lauren. Thank you to our super producer Dylan. As always,

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Speaker 1: yes you yeah, You're doing a great job out there. Um.

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Speaker 1: Thanks to you for listening and we hope that lots

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Speaker 1: more good things are coming your way. M