Scialatielli ai Frutti di Mare: A Taste of Campania's Coastal Soul
Scialatielli ai Frutti di Mare
The Representation of the Territory
Scialatielli ai Frutti di Mare is one of the most emblematic dishes of Campania’s coastal cuisine—a vibrant expression of the region’s deep connection to the sea, local tradition, and love for fresh, bold flavors. Featuring thick, hand-cut strands of scialatielli pasta tossed with a medley of fresh seafood—such as clams, mussels, squid, and shrimp—this dish captures the sun-soaked essence of the Amalfi Coast in every bite. Finished with a touch of garlic, parsley, and often a splash of white wine, it’s a celebration of simplicity and quality, hallmarks of southern Italian cooking.
What happens when the new meets the ancient
Scialatielli is a relatively modern addition to the long legacy of Italian pasta. Unlike ancient pasta shapes dating back centuries, scialatielli was created in the 1970s by Chef Enrico Cosentino from Amalfi, who crafted the pasta as part of a regional cooking competition. Made with a unique dough that includes milk and fresh herbs, scialatielli has a soft, chewy texture and rustic charm that sets it apart from more common pastas like spaghetti or linguine. It quickly gained popularity in Campania and beyond, becoming a staple in seafood dishes thanks to its ability to hold sauces and highlight the freshness of the sea.
The ability to express the Territory
One curiosity about Scialatielli ai Frutti di Mare is its regional adaptability—while the pasta originated in Amalfi, you’ll find variations all along the Campanian coast, each reflecting local catches and kitchen traditions. Some versions are saucier, while others let the natural juices of the shellfish create a light, briny broth. Regardless of the variation, the heart of the dish remains unchanged: a deep respect for the ingredients and the sea that provides them.
Who goes with What:
Wine pairing for Scialatielli ai Frutti di Mare
To fully appreciate Scialatielli ai Frutti di Mare, a crisp, mineral-rich white wine is the perfect companion. Amalfi Coast White from Cantine Apicella—made from native grapes like Falanghina and Biancolella—offers bright citrus notes, coastal salinity, and a clean finish that mirrors the freshness of the dish. Its acidity cuts through the richness of the seafood while enhancing the herbal and briny elements, creating a pairing that feels like a coastal breeze on a summer afternoon.
More than just a regional recipe, Scialatielli ai Frutti di Mare is a symbol of Campania’s culinary identity—fresh, generous, and rooted in tradition yet open to innovation. It tells the story of the sea, the land, and the people who bring it to life on the plate.
