Description
Scialatielli are a true Campanian specialty, a pasta shape characteristic of Amalfi to be precise. Il Mulino di Gragnano offers the product in its Gragnano durum wheat semolina version. This pasta shape is recognized as PAT, which means traditional agri-food product, typical of the Campania Region. These are strips that, compared to spaghetti, are decidedly shorter, wider, and have an irregular rectangular section. Scialatielli, the history The shape of scialatielli has a not particularly old history. This pasta was actually created in 1978 by a chef, Enrico Cosentino, who presented the scialatielli at a culinary competition. Cosentino, thanks to this innovative and very versatile shape in the kitchen, won the entremetier of the year award. The term "scialatiello" probably derives from the union of two words: "scialare," which means "to enjoy," and "tiella," which means "pan." According to another interpretation, the word could also derive from "sciglià," which means "disheveled": the steaming plate of scialatielli could indeed resemble a tangle of disheveled blonde hair.