Typical dish of Amalfi
Scialatielli with seafood
Scialatielli with seafood is a short, slightly irregular fresh pasta, thicker than spaghetti and able to capture the aroma of the sea. In the dish, mussels, clams, and sometimes shrimp or squid are tossed with garlic, extra virgin olive oil, and parsley. The result is an intense, savory first course, where the rough-textured pasta absorbs the briny sauce of the shellfish. It is the classic dish to enjoy at lunch while overlooking the sea of the Amalfi Coast.
Season: Tutto l'anno€14–22
Why it matters
Scialatielli with seafood has become one of the gastronomic symbols of Amalfi and the Amalfi Coast. It tells the story of the meeting between the local seafaring tradition and the creativity of contemporary Campanian cuisine. In harbor restaurants and small eateries in the coastal villages, it represents the very essence of the Amalfi table.
Origin story
Scialatielli is a relatively recent type of pasta: it was created in 1978 by the Amalfi chef Enrico Cosentino, who won a national culinary competition with this recipe. The pasta, prepared with flour, milk, eggs, and cheese, quickly spread throughout the Amalfi Coast. Over time, pairing it with fresh local seafood became the most iconic version.
Typical ingredients
scialatielli freschicozzevongoleaglioolio extravergine d'olivaprezzemolo
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