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  4. Il Mulino - Gragnano IGP Pasta - Scialatielli
Il Mulino - Gragnano IGP Pasta - Scialatielli

Il Mulino - Gragnano IGP Pasta - Scialatielli

Category: Pasta and rice•Sold by: Spaghetti & Mandolino•Shipped by: Spaghetti & Mandolino

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 IGP durum wheat semolina version. This pasta shape is recognized as PAT, meaning 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 indeed 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.

£ 3.83

Costs of £46.70, free from £290.00

Terms of Sale:

Free shipping for orders over
Returnable within 14 days of receipt.

The item can be returned in its original condition within 14 days of receipt for a full refund. Click here to view the full return policy.

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 IGP durum wheat semolina version. This pasta shape is recognized as PAT, meaning 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 indeed 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.

Ingredients

Durum wheat semolina, Gragnano spring water; May contain: Cereals containing gluten
Standard shipping:
£290.00
£46.70