In 1984 I went to New York. I visited a restaurant in South Street Seaport. They had an entree that was a white cream sauce with ham and served with asparagus. It was delicious.
After working in an Italian restaurant as a Kitchen Manager, I decided to try to recreate that dish. It took several years and several iterations, but in 1995 I finally had developed the recipe of a creamy, cheesy sauce that I was pleased with.
I just called it the white cream sauce and cooked it for my family through the years.
In 2015 I started thinking about opening an Italian restaurant. Besides the white cream sauce, I had developed my own red sauce recipe, a meatball recipe and a garlic butter recipe along with others.
Finally, I gave formal names to the recipes. The white cream sauce I call Dolcio™. It’s not Alfredo, it’s Dolcio™. The meat blend I make for the meat sauce is a mix of beef, pork, herbs and spices. I call it Mescolanza™. My hand-rolled meatballs are made with Mescolanza™ mixed with other ingredients. I add some heat to the Mescolanza™ Meat sauce to make the Mesco Hot™ Spaghetti Sauce. I created a garlic butter spread I call Garlicini™.
So come on in to Dolcio™ for some Scratch-Made Italian Happiness. You’ll enjoy the same traditional recipes that I have served my family for over 25 years.
>> Ted Duboise