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The scialatielli from Pastificio Campo are produced in Napola, in the province of Trapani. Scialatielli are a pasta shape similar to spaghetti but shorter and wider, usually with an irregular shape because they are handmade. In the original recipe, scialatielli were prepared with milk, grated cheese, and fresh basil in the dough. This type of pasta pairs divinely with typical Campanian seafood sauces or the classic pasta allo scoglio, as well as sauces like provola and mushrooms. The Busiate Trapanesi from Pastificio Campo are made with Sicilian durum wheat semolina sourced from crops located within a 300 km radius of the company and water. The Scialatielli from Pastificio Campo are bronze-drawn to allow the sauces to adhere copiously, making the tasting a true poetry. Pairings: Scialatielli are excellent accompanied by a seafood sauce with mussels, scampi, clams, or a land sauce like mushrooms and provola, but also ragù and game.
