Among the most loved by Italians, the pasta omelette is a great classic of Neapolitan cuisine which from a “recycled dish” has transformed over time into a highly respected dish throughout the country. Although “despite the recipe being much sought after online, until now no one had explored it from an entrepreneurial point of view, on a large scale”. So they were the first to think about it Edoardo Notizia41 years old, and Francesco Guarnera35: the first, private chefsknown on social media as Masterchedo, a true Neapolitan, has been a lover of omelettes since he was a child, when his mother Rita prepared them for him to take him to sea. Guarnera, an entrepreneur of Neapolitan origins but who grew up between Bologna, London, Paris and Milan, keeps the memory of the pasta omelette among those linked to his childhood. And in short, from the meeting of a common passion last January it was born Tina Maccheroniin Viale Bligny 29 in Milan, Bocconi area, where the counter is full of single portions, crunchy on the outside and soft on the inside, to be enjoyed on the stools, take away or delivery. One street food innovative and healthy which immediately achieved great success.
Tina Maccheroni's specialties
Tina Maccheroni's counter, in Viale Bligny 29 in Milan. password: 'Life doesn't die
FILIPPO G MOSCATI«We took my mother's recipe, but modernized it: instead of the typical slice, the round and easy-to-bite design is also perfect for takeaway», confirms Edoardo. «Moreover, baking does not penalize either the taste or the consistency, but makes a difference in terms of calories, which depending on the condiments fluctuate between approximately 160 and 180 per portion». On the menu, in addition to the classic with provola, parsley, parmesan and pecorino (recipe to follow) and the vegan ones, the variations range from pasta omelette with Piennolo tomatoes from Vesuvius to that with the Genoesepassing through traditional combinations such as potatoes and provola and then dare unusual variations such as the prepared Costiera with Sorrento lemons. However, it is among the most loved the Thai, with leek, courgettes, soy sprouts, purple cabbage and ginger, but the 'mbuttunatine, i.e. stuffed, are also popular. From sausages and rapinis, for example. The advice, especially if there are two of you, is to focus «on the tasting menu, with our 8 flavors divided in half to taste them all», perhaps together with the polenta chips stuffed with cheeseor at aubergine meatballs, where frying is also banned from the accompaniments. For those who order from home, however: «Pasta omelettes are much better at room temperature, also for a question of consistency, but to give them a little push back, 5 minutes in the oven at 200° is enough.” For those who want to replicate the recipe at home, there are few, but strict, rules. First of all: «Bucatini are the best format, because they collect the seasoning well, remain soft on the inside and crunchy on the outside”, add Edoardo Notizia and Francesco Guarnera. As for the cheese: «Smoked provola It doesn't make water like mozzarella, it gives a more intense flavor and goes very well with both eggs and parsley.” And then all that remains is to move on to the recipe.
The recipe for the classic pasta omelette

The Original baked omelette, with parsley and smoked provola
FILIPPO G MOSCATIIngredients for 3 omelettes: 90 g bucatini, 60g of Parmigiano Reggiano, 15 g of Pecorino Romano, 45 g of smoked provola, one egg, salt to taste, pepper, parsley.
Calories: an Original corresponds to exactly 166 kcal
Method: cook the pasta al dente, season it with all the ingredients provided, place it in three molds (or pastry cutters) and bake for five or six minutes at 180°. Serve preferably at room temperature. The recommended dose is three omelettes each. If there are any leftovers, they can be stored in the fridge: they are delicious even the next day, as soon as they are put in the oven.\
Source: Vanity Fair

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