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Description

A dish which is well-known and appreciated throughout Italy, whose combination with the most typical products from the sea has undoubtedly contributed to the celebrity of southern cuisin.Apparently the name derives from the union of two words derived from Neapolitan dialect, i.e. “scialare” (enjoy) and “tiella” (pan). According to another interpretation, however, this term derives from “sciglià”, to throw into disarray, an expression that would describe the scialatielli smoking on the plate, which look like messy hair. They have been recognised for some time as a PAT (a traditional agri-food product).