I had la fritedda as a pasta dish in Palermo last month. (it was called frittelle on the menu, made with busiate and ricotta. No agrodolce, but I am intrigued by that version. Here in Venice I might just be able to get the last gasp of the ingredients and try it.
Very interesting, Gillian. Fritella is what it's called in Palermo, fritedda in the rest of Sicily--or so my Sicilian friends tell me. Serving it over pasta is a great idea--was the ricotta mixed into the fritella or was it a sort of garnish on top?
I had la fritedda as a pasta dish in Palermo last month. (it was called frittelle on the menu, made with busiate and ricotta. No agrodolce, but I am intrigued by that version. Here in Venice I might just be able to get the last gasp of the ingredients and try it.
Very interesting, Gillian. Fritella is what it's called in Palermo, fritedda in the rest of Sicily--or so my Sicilian friends tell me. Serving it over pasta is a great idea--was the ricotta mixed into the fritella or was it a sort of garnish on top?
Learning about regional food in Italy is a lifetime project! The ricotta was mixed in