At the beginning of the twentieth century, they were called scialati: milk and parsley were added to the mixture of water and flour that the Amalfi housewives prepared on Sundays. The Scialatielli, in fact, take their name from the Campania dialect scialare, which means to abound.
Typical Cilento product, to be enjoyed with cherry tomatoes, mozzarella, basil and parmesan. It is an excellent combination prepared with beans and mussels. It is also possible to taste cavatelli prepared with potatoes, provola and basil.
The Neapolitan Paccheri are a pasta of durum wheat semolina, appreciated for its characteristic shape that goes perfectly with sauces of all types. Also called Schiaffoni, the Paccheri are a typical Neapolitan pasta format excellent to taste also baked with tomato and mozzarella.
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