Scialatelli is a typical pasta of modern Campanian cuisine made with durum wheat semolina, water and flour. Traditionally handmade, Scialatielli is a type of short fettuccine pasta featuring a rectangular cross section and a slightly irregular shape. They are left to macerate in a mixture of milk, grated cheese, chopped basil and salt.

Excellent with seafood: clams, mussels, shrimp and squid. With a shade of matt white, their cooking time is about 5 minutes and a half and are particularly resistant to firing. They are packaged in a protective atmosphere in a 500 grams envelope and must be stored in the refrigerator at an average temperature of 2/4 degrees.