To remember the gesture of love thanks to which Alfredo Di Lelio invented his fettuccine in 1914, the famous Roman restaurant celebrates its 109th anniversary by rewarding the Foundation's staff and healthcare workers on the front line during the COVID-19 emergency: toUniversità Campus Bio-Medico di Roma a charity dinner with over 150 people
Rome, February 7 2023 – A simple recipe, full of energy, capable of restoring strength to his wife who had just given birth. Weakened and lacking appetite following childbirth, she regained vitality and health by eating a plate of fettuccine with butter and parmesan handmade by her husband. Thus were born the "Maestosissime Fettuccine all'Alfredo", celebrated throughout the world for over a century as one of the symbols of Italian cuisine in the historic restaurant in Piazza Augusto Imperatore in Rome. After 109 years, on February 7, a charity event will celebrate that gesture of love in the VIII “National Fettuccinand Alfredo Day” to ringration the Campus Bio-Medico University Hospital Foundation and all those who have committed themselves to the pandemic emergency for the good of all.
The expert hands that have learned from tradition a prepare, cook and cream the famous fettuccine known in the world stringthey were the hands of doctors, nurses, healthcare workers and university staff who took care of thousands of patients who flocked to the Campus Bio-Medico University Hospital during the months of the long emergency to fight the Coronavirus infection, take a swab or get vaccinated.
Thousands of patients treated in the Covid department, almost 200 thousand swabs carried out by the Drive-in during the emergency, approximately 1000 swabs analyzed every day from the analysis laboratory, up to 1600 vaccines carried out per day from the vaccination center, for an effort that over the course of more than two years involved all the structures of the Foundation Campus Bio-Medico University Hospital.
And during the evening, presented by the Tg1 journalist Paolo Di Giannantonio and sponsored by Sports Commission of Rome Capital, the protagonists will be hands in hand sculptures created by Dante Mortet, chiseller and sculptor, who will talk about the genesis and meaning of his works offered as gifts. The Campus Bio-Medico University Hospital Foundation will receive the “Petrolini Award” for the service carried out during the Covid-19 pandemic and other recognitions will be awarded to the various members of the Foundation's staff.
"With this event we want to share what has given meaning and sense to our fettuccine for over a hundred years with the people who, with courage and a spirit of service, they have made great efforts in the fight against Covid-19 - he stressed Mario Mozzetti, owner of the Alfredo alla Scrofa restaurant – We believe that eating is always also a gesture of love: for this reason we dedicate our evening to you, people capable of a real enthusiasm towards life and protagonists of a daily work aimed at the good of people".
"Since the outbreak of the pandemic, in the space of a few weeks, the Campus Bio-Medico University Hospital has made all its energies available to deal with the pandemic emergency - Said Carlo Tosti, president of the Foundation and ofUniversità Campus Bio-Medico di Roma - we closed the emergency room and created a completely isolated Covid department in those spaces; in record time we opened a vaccination center that welcomed people of all ages and organized a drive-in to carry out safe swabs used by thousands of citizens of Rome and Lazio. Our analysis laboratory worked day and night without stopping and our healthcare workers, from doctors to radiologists to nurses, all gave their all in this historic emergency which made our polyclinic a place even more attentive to people's needs and placed in the present tense".
Ad Alfredo DiLelio, founder of the historic restaurant now run by his heirs Ines Di Lelio e Chiara Cuomo, water, flour and a few eggs were enough to make a light fettuccine seasoned with butter and parmesan in an original and tasty recipe, ideal to serve as an energizing dish and after sports training.
“The beauty of this traditional recipe is its own high intake of carbohydrates and proteins: when we want a special dish we don't necessarily have to give up - the teacher explained Manon Khazrai, professor in Food Sciences and Human Nutrition at the Campus Bio‐Medico University of Rome - If we are on a diet we can enjoy it by reducing the portions a little, but if we regularly practice physical activity it will be easier to work off it. On the other hand - goes on Khazrai - as well as being careful about calories it is right to sometimes give opportunities to taste: neglecting this aspect can prove detrimental to our diets, since many of us resort to appetizers and snacks between meals which can become much more harmful to our balance and health".
“A typical recipe of Roman cuisine, rich in slow-release energy, typical of carbohydrate metabolism, proteins and fats is an Italian gastronomic excellence to be valorised and included not only in daily menus but above all in diets intended to restore our psycho-physical state of health and support physical efforts linked, for example, to activity daily sports" stressed Ferdinand Bonessio, teacher of Physical Education and President of the Sports Commission of Rome Capital.