A number of people have medical conditions requiring they know what is actually in what they eat. I'm one - severe pain for hours a day for two weeks if I don't watch it. I can have some spices and not others. I really wish vendors would stop listing ambiguous nonsense in the ingredient list like "Spices". You're not losing out on anything... it's not as if without knowing your processes and ratios someone is going to duplicate your recipe commercially.

I was searching for the best jar alfredo sauce. I purchased many different brands and prepared each for the family to taste test. Bertolli was preferred by all. So happy to have found a worthy shortcut for my favorite indulgence!

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 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". The brand "Il Vero Alfredo - Alfredo di Roma" is present in Mexico with a restaurant in Mexico City and a trattoria in Cozumel) on the basis of franchising relationships with the Group Hotel Presidente Intercontinental Mexico. The restaurant “Il Vero Alfredo” is in the Registry of “Historic Shops of Excellence - section on Historical Activities of Excellence” of the Municipality of Roma Capitale. Best regards Ines Di Lelio IN ITALIANO STORIA DI ALFREDO DI LELIO, CREATORE DELLE “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), E DELLA SUA TRADIZIONE FAMILIARE PRESSO IL RISTORANTE “IL VERO ALFREDO” (“ALFREDO DI ROMA”) IN PIAZZA AUGUSTO IMPERATORE A ROMA Con riferimento al Vostro articolo ho il piacere di raccontarVi la storia di mio nonno Alfredo Di Lelio, inventore delle note "fettuccine all'Alfredo" (“Fettuccine Alfredo”). Alfredo Di Lelio, nato nel settembre del 1883 a Roma in Vicolo di Santa Maria in Trastevere, cominciò a lavorare fin da ragazzo nella piccola trattoria aperta da sua madre Angelina in Piazza Rosa, un piccolo slargo (scomparso intorno al 1910) che esisteva prima della costruzione della Galleria Colonna (ora Galleria Sordi). Il 1908 fu un anno indimenticabile per Alfredo Di Lelio: nacque, infatti, suo figlio Armando e videro contemporaneamente la luce in tale trattoria di Piazza Rosa le sue “fettuccine”, divenute poi famose in tutto il mondo. Questa trattoria è “the birthplace of fettuccine all’Alfredo”. Alfredo Di Lelio inventò le sue “fettuccine” per dare un ricostituente naturale, a base di burro e parmigiano, a sua moglie (e mia nonna) Ines, prostrata in seguito al parto del suo primogenito (mio padre Armando). Il piatto delle “fettuccine” fu un successo familiare prima ancora di diventare il piatto che rese noto e popolare Alfredo Di Lelio, personaggio con “i baffi all’Umberto” ed i calli alle mani a forza di mischiare le sue “fettuccine” davanti ai clienti sempre più numerosi. Nel 1914, a seguito della chiusura di detta trattoria per la scomparsa di Piazza Rosa dovuta alla costruzione della Galleria Colonna, Alfredo Di Lelio decise di aprire a Roma il suo ristorante “Alfredo” che gestì fino al 1943, per poi cedere l’attività a terzi estranei alla sua famiglia. Ma l’assenza dalla scena gastronomica di Alfredo Di Lelio fu del tutto transitoria. Infatti nel 1950 riprese il controllo della sua tradizione familiare ed aprì, insieme al figlio Armando, il ristorante “Il Vero Alfredo” (noto all’estero anche come “Alfredo di Roma”) in Piazza Augusto Imperatore n.30 (cfr. il sito web di Il Vero Alfredo). Con l’avvio del nuovo ristorante Alfredo Di Lelio ottenne un forte successo di pubblico e di clienti negli anni della “dolce vita”. Successo, che, tuttora, richiama nel ristorante un flusso continuo di turisti da ogni parte del mondo per assaggiare le famose “fettuccine all’Alfredo” al doppio burro da me servite, con l’impegno di continuare nel tempo la tradizione familiare dei miei cari maestri, nonno Alfredo, mio padre Armando e mio fratello Alfredo. In particolare le fettuccine sono servite ai clienti con 2 “posate d’oro”: una forchetta ed un cucchiaio d’oro regalati nel 1927 ad Alfredo dai due noti attori americani M. Pickford e D. Fairbanks (in segno di gratitudine per l’ospitalità). Desidero precisare che altri ristoranti “Alfredo” a Roma non appartengono e sono fuori dal mio brand di famiglia. Il brand “Il Vero Alfredo – Alfredo di Roma” è presente in Messico con un ristorante a Città del Messico e una trattoria a Cozumel sulla base di rapporti di franchising con il Group Hotel Presidente Intercontinental Mexico. Vi informo che il Ristorante “Il Vero Alfredo” è presente nell’Albo dei “Negozi Storici di Eccellenza – sezione Attività Storiche di Eccellenza” del Comune di Roma Capitale. Grata per la Vostra attenzione ed ospitalità nel Vostro interessante blog, cordiali saluti Ines Di Lelio

Tastes like cheap canned soup. Nothing like a true Alfredo. Had I realized this was a Ragu product, I would never have even tried it.

Tried for the first time to make chicken Alfredo. Overall, thought it was delicious. However, I found it extremely salty. I wonder if they ever considered a lower salt version.

Tried for the first time to make chicken Alfredo. Overall, thought it was delicious. However, I found it extremely salty. I wonder if they ever considered a lower salt version.

I make a very good shrimp and angel hair meal using the alfredo sauces

I make a very good shrimp and angel hair meal using the alfredo sauces

Over the years I have tried various brands of jarred pasta sauce. They all went onto the trash because they tasted like evaporated milk mixed with parmaesan cheese - not to my liking. I bought Bertolli after reading an article stating that it was actually good. Bought myself a jar and gave it a taste. I can actually eat it without gagging. Pretty good for a jarred sauce. I will definitely be buying it again. FYI: I bought the alfredo sauce with parmesan cheese. I have not tried any other flavors.

Over the years I have tried various brands of jarred pasta sauce. They all went onto the trash because they tasted like evaporated milk mixed with parmaesan cheese - not to my liking. I bought Bertolli after reading an article stating that it was actually good. Bought myself a jar and gave it a taste. I can actually eat it without gagging. Pretty good for a jarred sauce. I will definitely be buying it again. FYI: I bought the alfredo sauce with parmesan cheese. I have not tried any other flavors.

So creamy and delicious, my son and husband were asking for not only seconds but thirds! Busy mom looking for some quick weekday fixes and this sauce did not disappoint, it will definitely be apart of my regular rotation.

So creamy and delicious, my son and husband were asking for not only seconds but thirds! Busy mom looking for some quick weekday fixes and this sauce did not disappoint, it will definitely be apart of my regular rotation.

I am a big fan of pastas and love making them at home. Bertolli® Alfredo with Aged Parmesan Cheese Sauce gave my home-cooked pasta a restaurant style flavor without doing all the hard work. I love how smooth and creamy the sauce is. It also packs a lot flavor and is well seasoned. You can taste the added parmesan as well. In my opinion this is one of the best sauces that I have tried in comparison to other companies. Im so happy I got to try this sauce and will be purchasing it again and again. If you are looking for a good sauce then I recommend you give this a try.

I am a big fan of pastas and love making them at home. Bertolli® Alfredo with Aged Parmesan Cheese Sauce gave my home-cooked pasta a restaurant style flavor without doing all the hard work. I love how smooth and creamy the sauce is. It also packs a lot flavor and is well seasoned. You can taste the added parmesan as well. In my opinion this is one of the best sauces that I have tried in comparison to other companies. Im so happy I got to try this sauce and will be purchasing it again and again. If you are looking for a good sauce then I recommend you give this a try.

This Alfredo was rich and delicious. Unlike some other jarred Alfredo sauces it was very creamy and not chalky. Our entire family loved it. We will buy this again for sure.