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Scialatielli ai Frutti di Mare: A Taste of the Sea in Napoli




Napoli is not only the birthplace of pizza but also a treasure trove of culinary delights that speak to the soul of those who chance upon its bustling streets and colorful history. Within this Neapolitan tapestry of tastes and aromas, one dish captures the essence of the Mediterranean like no other: Scialatielli ai Frutti di Mare. This is more than a meal—it is a celebration of Napoli's bountiful waters and its rich pasta-making heritage.


The Heart of the Dish: Scialatielli

Scialatielli is a robust pasta, with its broad, thick strands perfectly designed to carry the weight of the seafood that adorns it. Its origins are relatively recent, dating back to the 1960s, yet it has swiftly become a cornerstone of local cuisine. Fresh milk, finely ground flour, a touch of grated Pecorino cheese, and parsley form the base of the dough, creating a flavor profile that is as unique as it is delightful.

A Symphony of Seafood: Ai Frutti di Mare.

The phrase 'ai frutti di mare' translates to 'with fruits of the sea,' and it's a fitting tribute to the medley of seafood that scialatielli carries so well. Scialatielli ai Frutti di Mare isn’t just a dish; it’s a masterpiece, a harmonious blend of the freshest clams, mussels, shrimp, and squid. Each element is sourced from the Tyrrhenian Sea's azure waters, ensuring a freshness that can almost make you taste the salty breeze within each bite.


The Preparation: A Culinary Ballet

Creating Scialatielli ai Frutti di Mare is akin to conducting a symphony. Each ingredient is introduced at the precise moment to achieve a crescendo of flavor. The pasta, often made fresh in-house, is cooked al dente, offering a pleasing resistance to the bite. In a dance of culinary finesse, garlic and olive oil meet the heat first, followed by a splash of white wine, which lends an aromatic acidity that cuts through the richness of the seafood.

Tomatoes—ripe, juicy, and bursting with sweetness—mingle with the seafood, releasing their vibrant color and mellowing into a sauce that gently coats each strand of scialatielli. A final sprinkle of parsley not only adds a flash of color but also a fresh, herbaceous note to complete the dish.


Dining on Scialatielli ai Frutti di Mare in Napoli

To sample the truest Scialatielli ai Frutti di Mare, one must venture into the heart of Napoli. Look for quaint trattorias where the local patron's chatter fills the air as much as the aroma of fresh seafood. In these eateries, the dish is not just served; it's celebrated with a glass of crisp, local white wine, enhancing the dining experience.

The Amalfi Coast, an artist's palette of seaside vistas, is just a breath away from Napoli and offers a stunning backdrop for savoring this culinary delight. Here, among the locals and the light clinking of cutlery, eating a plate of Scialatielli ai Frutti di Mare becomes more than nourishment—it becomes a moment in time, captured in taste and memory.


Conclusion

Scialatielli ai Frutti di Mare is more than a dish—it's a journey through the heart of Napoli's traditions and its close ties to the sea. It's an exploration of flavors that captures the essence of the Mediterranean. And for those who find themselves in the shadow of Vesuvius, with a forkful of this exquisite pasta, it becomes clear that Napoli is not only the land of pizza but also the home of a dish that carries the very soul of the sea itself. When in Napoli, indulge in the simplicity and the complexity of Scialatielli ai Frutti di Mare, and let the flavors guide you through the city's storied alleys and vibrant culinary scene. Buon appetito!

Ale&Giu



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