Graziano Zazarra is the owner of Villa Pizze Fritte. His father opened the "purple bird cage," as the food stand is often called, in 1960. He trademarked the name the next year.
"My dad was in the bakery business and it's a special formula dough. They usually had it for breakfast as mom would make it. It was a big thing for a lot of Italians, but this is a special dough he developed," says Zazzara.
It's a special dough that's two feet long, deep fried, and covered in sugar. But Zazarra says Villa Pizze Fritte used to serve more than just dough
"He had all the spaghetti you could eat for 99 cents back then, and we had a line going out of the Center Progress Building down the street with that," says Zazzara.
The Villa sold spaghetti and pizza back then, but they stopped in the 1970's to focus only on the fried dough.
Zazzara says pizze fritte was only 15 cents back then. The price has gone up to $3.00 now, but the lines of people waiting for their treat still stretches out far and wide, just like the dough.
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