Spaghetti Donuts… pasta or frittata?
Spaghetti Donuts, creation of the New York banner Pop Pasta led by Luigi Fiorentino and Emy Gargiulo, are nothing more than a minor variation on the famous Neapolitan spaghetti frittata. Prepared quite simply in the shape of a donut. In short, the idea was to transform a traditional recipe into a new snack you can walk with, adapting the presentation of this specialty to meet the standards of appeal and practicality of street food. By all accounts a goal it seems to have achieved.
Spaghetti Donuts from the USA to Rome
Not only have Spaghetti Donuts become very popular in the United States, conquering the hearts and palates of Americans and international tourists, but they’ve also managed to cross the ocean and whet the imagination of Italian restaurateurs. In Rome for example a restaurant in the Testaccio area specializing in street food called Strit Fud has enhanced its menu with the new Spaghetti Donuts, offered in three versions: "Carbonara", "Ragù" and "Aglio, olio e peperoncino". Basically a re-edition in a Capitoline terms of the New York idea that was in turn inspired by Neapolitan cuisine: the happy ending of a local tradition that has traveled the world, has evolved and somehow reinvented itself. But without ever betraying its Italian spirit.
Here's how to make frittata di pasta.
