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Is spaghetti "parm" a Buffalo thing?

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Is spaghetti "parm" a Buffalo thing?

agalarneau | Mar 4, 2007 07:34 AM

Here in Buffalo some of the pasta houses will cover a plate of sauced spaghetti with mozzarella and run it under a broiler to brown the top.

Like so:

http://buffalobuffet.wordpress.com/20...

So it's not chicken parm or eggplant parm; you can get it with a meatball or sausage or whatever, but mostly it's just pasta, sauce and cheese.

My question is, is this a Buffalo thing? It's so simple that I assume it's done lots of places. But I don't live in lots of places, so I don't know.

(Apologies for the blog-pimpage, but I'm genuinely curious.)

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