MANGIA: NYC's Dolce Gelateria Debuts Spaghetti Gelato

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   double take.          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.            "It's fun to make," he says. "So far people are really enjoying it."