Italian slow food

You're the master. Alfredo's the chef.

Base, sauce, topping — packed separately. You combine the dish à la minute.

How it works

Three parts. You combine them à la minute.

In a restaurant, the kitchen preps everything in advance and combines the dish at the moment it's served. It's called à la minute. We've done the prep for you — three parts, packed separately in Italy, ready to combine when you reheat.

Base

Alfredo makes the base

Pasta, rice or polenta — Italian craft, cooked al dente and flash-frozen at the right moment.
Sauce

Alfredo makes the sauce

Mantecatura, sugo or salsa — slow-cooked on real ingredients, packed apart from the base so it doesn't touch it until you do.
Topping

Alfredo makes the topping

Parmigiano, saffron, truffle, pepper, basil. What completes the dish at the moment of service — kept separate, intact, ready to scatter on top.

You combine them. Three motions, three minutes — like the pass in a restaurant.

Heat the base in the microwave.
Pour the sauce on.
Scatter the topping.

We pack the parts separately because if sauce, base and topping sit pre-mixed, the sauce destroys the other two. No restaurant serves pasta that's been pre-combined for an hour. Neither do we.

6 mo: frozen
30 d: chilled
3 parts: in the kit
3 min: in the microwave