In Italy, pasta is known to be a pleasure that cannot be given up. And if to the pleasure
we also combine tradition and the sea, the recipe then becomes irresistible.
Scialatiello Amalfitano with seafood
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Of Scialatiello all’Amalfitana, a delicious seafood first course.
Scialatielli is a particular example of a typical pasta right from the beautiful
town of Amalfi, now recognized as a Traditional Food Product (PAT).
The origins of the name apparently come from the verb “scialare” and the term “tiella.”
which in Neapolitan dialect mean enjoy and frying pan, respectively.
How scialatiello amalfitano is made
Made, as tradition dictates, by hand, following the classic recipe that
involves the use of flour and milk, and seasoned with the best selections of fruits from that
Sea that bathes the coast. Eating this dish therefore means all-round living.
A unique emotional and palatal experience steeped in history. Image Gallery
