Scialatielli

This original format, with an ideal porosity to soak up all kinds of condiments, was created by the great Amalfitan chef Enrico Cosentino in 1960 and quickly spread throughout Italy thanks to its shape and consistency. It is a long pasta, shorter than fettuccine or tagliatelle and, like these, it is also flat, but thicker and less wide. Widely appreciated for both its texture and for its flavour, it is traditionally prepared with seafood such as mussels or clams, as befits the region of Amalfi with such a strong seafaring tradition, but its texture is also perfect when served with vegetables such as aubergine, courgette or tomato, or with a smoked cheese.