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	fettuccine Alfredo fermented black beans feta cheese fettucce; fettuccelle fettuccine Alfredo Fiorentina, alla Flame Tokay grape Florentine, à la Definition: [feht-tuh-CHEE-nee al-FRAY-doh] Roman restaurateur Alfredo di Lello is credited with creating this dish in the 1920s. The fettuccine is enrobed in a rich sauce of butter, grated parmesan cheese, heavy cream and plentiful grindings of black pepper. Other noodles may be substituted for the fettuccine. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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