Brian Mailman wrote:
> Bob (this one) wrote:
>
>> Brian Mailman wrote:
>>
>>> The same Harry's that developed "Fettucini(e) Alfredo" I imagine....
>>
>> Might want to check that reference...
>
> The Dictionary of American Food and Drink.... Harry's Bar (Rome), 1922.

Dictionary is wrong on place and time. Written by John
Mariani who contradicts himself, below, 16 years later.

"Harry's Bar Rome was born in 1959, took its name only in
1962 but the café existed since 1918. It was the Golden Gate
Confectioner's, quoted in many books. At the end of the
Twenties it became part of the De Gasperis' family until
1958, the very year it cake to be American Bar Restaurant."
Complete with typos... <http://www.harrysbar.it/home.htm>

"Fettucini Alfredo....A dish of fettuccini egg noodles mixed
with butter, Parmesean cheese, and cream. The dish has been
a staple of Italian-American restaurants since the
mid-1960s. It was created in 1914 by Alfred Di Lelio, who
opened a restaurant in Rome, Italy, under his first name on
the Via della Scrofa in 1910. The dish supposedly helped
restore the appetite of his wife after she gave birth to
their son. The original dish was made with a very rich
triple butter Di Lelio made himself, three kinds of four,
and only the heart of the best parmigiano. Fettuccini
all'Alfredo became famous after Hollywood movie actors
Douglas Fairbanks and Mary Pickford ate the dish at
Alfredo's restaurant while on their honeymoon in
1927...After World War II Di Lelio moved to the Piazza
Augusto Imperatore, and in the 1950s his restaurant became a
mecca for visiting Americans, most of whom came to sample
fettuccini Alfredo...Because most cooks could not reproduce
the richness of the original butter, today the dish almost
always contains heavy cream."
---Encyclopedia of American Food and Drink, John F. Mariani
[Lebhar-Friedman:New York] 1999 (p. 126)
Complete with typos.

"The story goes that while honeymooning in Rome in 1927,
Douglas Fairbanks and Mary Pickford dined almost daily on
this rich pasta at Alfredo's restaurant, and in gratitude,
presented restauranteur Alfredo Di Lelio with a golden pasta
fork and spoon at the end of their stay. Journalists picked
up the story and spread news of Fettucchine Alfredo across
the Atlantic. Before long, American chefs were imporvising.
According to Marie Simmons...food writer who is of Italian
heritage, an authentic Fettuccini Alfredo is not tricked out
with cream or mushrooms or green peas or garlic. It's a mix
of sweet creamery butter, Parmigiano-Reggiano, homemade
fettuccini, and black pepper. Nothing more, nothing less."
---The American Century Cookbook: The Most Popular Recipes
of the 20th Century, Jean Anderson [Clarkson Potter:New
York] 1997 (p. 213)
Complete with typos.

"Carpaccio was invented by Giuseppe Cipriani in 1950 at
Harry's Bar in Venice, Italy. It was named for the
Renaissance painter Vittore Carpaccio who was noted for his
use of red in his paintings. Thin sliced raw beef served
with a cold vinaigrette made with olive oil, or just olive
oil and lemon juice (and sometimes Parmesan cheese).
Generally served on a bed of greens such as watercresss,
endive, arugula and/or radicchio."
<http://www.foodreference.com/html/fcarpaccio.html>

Pastorio