Scialatielli: The Flavor of the Amalfi Coast

Not just sea and breathtaking views—the Amalfi Coast is also a gastronomic universe. Whether sweet or savory, a quick snack or a full meal, this land always knows how to surprise. Among its specialties, scialatielli deserve a special mention.

A Recent Creation That’s Already Tradition

Scialatielli are a recognized traditional agri-food product (P.A.T.), despite their relatively recent origin. They were invented in 1976 by Amalfi chef Enrico Cosentino, who, after six months of experimentation, created this pasta shape. The dish gained acclaim in 1978 when the recipe earned him the Entremetier Prize at the International Culinary Competition. Since then, scialatielli have remained close to the hearts—and plates—of the Amalfi locals.

The Origin of the Name

The exact origin of the word scialatielli is uncertain, but popular legends offer two main theories, both rooted in Neapolitan dialect. One links it to scialare (to enjoy) and tiella (pan), highlighting the joy of a shared meal.

The other refers to sciglià (to tousle), inspired by the pasta’s resemblance to wind-blown hair when plated. Whatever the truth, scialatielli have preserved their spirit as a simple, universally loved dish.

Characteristics

Their success lies in versatility. Scialatielli pair beautifully with simple sauces—tomato and basil remain a classic—but they also shine with bold flavors like mushrooms, sausage, or turnip greens. Yet, as Cosentino himself said, “they take flight with seafood.” And it’s precisely here, among fishermen’s nets and the scents of Mediterranean scrub, that the dish reaches its peak.

Scialatielli alla Amalfitana

If you visit the Coast, treat yourself at least once to the seafood version: scialatielli alla amalfitana. Shrimp, mussels, clams, and squid embrace the creamy pasta. Enjoying them with a view of Amalfi’s coastline is a true local experience.

Photo Credits: La Repubblica