Alfredo sauce –

Alfredo sauce hails from Rome and was created in the 1940’s by a chef’s desire to create a dish for his wife. Unlike a lot of Roman pasta dishes, it uses butter, and a lot of it. The creamiest butter available gave the original alfredo sauce the rich flavor that made it famous across the world.

 

Tomato sauce –

The simple marinara sauce was born in Naples and is much older than its white-sauce cousin, Alfredo. Italian tomato sauce is famous for the use of garlicky flavor and olive oil, and variations of it allow Italian restaurants like Albi’s Vite to create memorable dishes like Spaghetti a la Puttanesca.

 

Pizza,

like the red sauce that tops it, also comes from Naples. Although Italian pizza would not look very similar to the pies do led-out in the United States, the famous combination of crust, sauce, and cheese here was inspired by Italians and Italian immigrants.

 

Chicken Parmigiana –

The classic chicken parm. It can go between sliced bread as a sandwich or served atop a bed of spaghetti as dinner. Albi’s Vite chicken parmigiana uses a hand-breaded chicken breast pounded flat and served with a marinara and melted mozzarella on top. However, this Italian restaurant staple is actually not from Italy at all— it’s from the northeast, where Italian immigrants created it as a fast and easy meal with inspiration from their homeland.