Frittadina di Spaghetti di Pastai Sanniti

Frittadina di Spaghetti di Pastai Sanniti is a savory pasta frittata that transforms leftover spaghetti into a crisp, golden cake. The dish originates from southern Italy, where frugal cooks repurposed day-old pasta by binding it with eggs and frying it until crunchy on the outside and tender within. The specific term "Pastai Sanniti" refers to the pasta‑making tradition of the Sannio region in Campania, known for artisanal durum wheat spaghetti. The version highlighted at **Palazzo dei Principi Lanza di Trabia** in San Nicola Arcella, Calabria, was featured on the program *Cosa mangiamo oggi?*, which spotlighted the venue’s elevated take using locally sourced spaghetti and sheep’s milk cheese.

Key ingredients include cooked spaghetti, eggs, grated Pecorino or Parmigiano, black pepper, and often a touch of parsley. A great frittadina is distinguished by its deep golden crust—achieved by frying in ample olive oil over medium heat—while the interior remains moist and cohesive, never dry or rubbery. The ratio of egg to pasta is critical: just enough to bind without overwhelming the spaghetti’s texture.

Regional variations abound: in Naples, cooks add fried zucchini or tiny meatballs; in Puglia, broccoli rabe and pecorino are common; in Sicily, it may include anchovies and breadcrumbs. Some versions layer the frittadina with fresh mozzarella for a *spaghetti alla nerano*‑style melt, while others incorporate cured pork like pancetta or guanciale for richness. Whether served as antipasto, a picnic slice, or a main course with salad, the frittadina remains a beloved example of cucina povera ingenuity.