Thursday, March 2, 2017

Real Italian food at Caruso Ristorante Italiano

Real Italian food at Caruso Ristorante Italiano

Italy’s rich history, culture, and delectable food scene keep tourists coming back to this European country. But who needs to fly thousands of miles when right in the heart of Makati is Caruso Ristorante Italiano which offers an impressive selection of classic Italian cuisine that represents many of Italy’s regions.

SPECIALTIES OF ROME

Rome, at the top of many tourists’ bucket lists, is home to an array of pasta dishes such as the Tagliatelle Alfredo. Tagliatelle pasta, from the Italian word tagliare meaning “to cut,” is made by hand at Caruso, cooked al dente and slathered with a creamy Alfredo sauce made of the best butter and parmigiano reggiano.

This classic Tagliatelle Alfredo pasta sauce was made in via della Scrofa in Rome by Alfredo Di Lelio for his pregnant wife.

SPECIALTIES FROM MILAN

Meanwhile, the Risotto alla Milanese al salto, a popular dish from the Lombardy region, is made by mixing rice with saffron and frying it on a pan by flipping or making the rice “jump” for a golden brown effect.

Another popular dish from the region is the Cotoletta alla Milanese, which is breaded veal cutlet pan-fried to perfection paired with boiled potatoes and porcini mushrooms for an earthy flavour.

SPECIALTIES FROM CAMPANIA

Real Italian food at Caruso Ristorante Italiano

A food tour of Italy wouldn’t be complete without a taste of the classic Napoletana Pizza from Naples in the Campania region.

Hand-tossed dough topped with fresh tomatoes, garlic, anchovies, and melted mozzarella cheese reminds customers why Italian pizza is the best.

SPECIALTIES FROM LIGURIA

Real Italian food at Caruso Ristorante Italiano
Hailing from the northwestern region of Liguria, Trenette al pesto Genovese is made with traditional trenette (a variation of ribbon pasta) with the classic Genovese pesto sauce: a mixture of fresh basil, olive oil, and minced garlic.

Also from Liguria is Zucchini Ripieni (stuffed zucchini). Fresh zucchini is sliced in half then baked with a filling of minced veal, pork, and parmigiana.

SPECIALTIES FROM SICILY

Real Italian food at Caruso Ristorante Italiano
The region of Sicily along the Mediterranean boasts of the lapu-lapu alla Favignana. Grilled lapu-lapu fillet flavored with capers, olives, and crushed garlic showcases why this region is best for the freshest seafood.

End your gastronomic tour of Italy with a traditional dessert like the chiacchiere, a wafer- thin pizza dough deep fried then dusted with powdered sugar. This, with a cup of steaming hot espresso, is the perfect way to go on a delicious trip around Italy, and have a renewed appreciation of its beauty and regional diversity.

1 comment:

  1. 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 Alfredo Di Lelio, 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 1950 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 also the website of “Il Vero Alfredo” .
    I must clarify that other restaurants "Alfredo" in Rome do not belong and are out of my brand "Il Vero Alfredo – Alfredo di Roma".
    I inform you that the restaurant “Il Vero Alfredo –Alfredo di Roma” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.
    Best regards Ines Di Lelio

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