Move over cronut, there's a new dessert about to take over Manhattan: spaghetti
gelato. At Dolce Gelateria, a small scoop shop in the West Village, dinner is being
served as dessert in the form of spaghetti. Instead of pasta, owner Salvatore Potestio
uses a potato ricer to squeeze vanilla gelato so it comes out in springy tendrils, just like
the Italian dish grandma used to make. A homemade mixed-berry syrup of strawberries,
raspberries, and blueberries subs in for marinara sauce, and a chocolate gelato "meatball"
punctuates the sweet treat. The result is a deceiving dessert that will make you do a
I skipped breakfast and lunch today and visited the gelateria to watch Potestio
whip up a pile of "pasta." As he presses a scoop of the shop's homemade vanilla
gelato, he explains that the dessert was made popular in 1960s Germany and he's the
first place in New York City to serve it. Today marks its debut.