Scialatielli are a fresh egg pasta from the Amalfi Coast, recognised among Campania's Traditional Agri-Food Products (PAT). This thick, rustic ribbon is made by Pastificio Stroppa from durum wheat semola and 16% egg, cooks in just 6 minutes and pairs naturally with seafood, vegetable and meat sauces. Delivered refrigerated across Switzerland from our Embrach warehouse.
What scialatielli are
Scialatielli are a short, irregular ribbon pasta typical of the Amalfi Coast in Campania. Shorter and thicker than tagliatelle, with a porous, rough surface, they belong to the fresh-pasta tradition that makes up around a quarter of Italian pasta consumption. The dough is laminated rather than extruded, giving a soft yet structured bite that holds rich sauces. Scialatielli are officially listed among Italy's Traditional Agri-Food Products (PAT) for Campania.
The producer
This pasta is produced by Pastificio Stroppa Srl in Pieve Emanuele, in the province of Milan (Lombardy). The production process is kept under control through an HACCP system compliant with Reg. EC 852/2004, with chemical and microbiological analyses carried out by an external Accredia-accredited laboratory. The product is GMO-free.
Sensory profile
Typical egg-yellow colour, soft consistency and the characteristic aroma and flavour of fresh egg pasta. The rough, porous surface clings to sauces and absorbs seasoning, while the generous thickness keeps a pleasant chew after cooking.
Professional uses
The classic pairing is scialatielli ai frutti di mare, the Amalfi Coast signature with clams, mussels and prawns. They also work beautifully with cherry-tomato and basil sauces, courgette and prawn, slow-cooked meat ragu, or a simple garlic, oil and chilli finish. Their thickness makes them ideal for the front-of-house plating of seafood and vegetable primi. Cook in plenty of salted water for about 6 minutes and finish the pasta directly in the pan with the sauce to emulsify the starch.
Storage and food safety
Keep refrigerated at +4 C throughout the cold chain. Commercial shelf life is 35 days from production in the sealed tray; once opened, consume within a few days keeping the product covered and refrigerated. Never rinse the pasta before or after cooking, so the surface starch needed to bind the sauce is preserved.
Delivery and logistics
LAPA delivers refrigerated B2B and B2C across Switzerland from its central warehouse in Embrach (Zurich). The cold chain at 2-4 C is guaranteed by the LAPA fleet across Zurich, Winterthur, Uster, Dubendorf, Bern, Basel, Lucerne, St. Gallen and Schaffhausen. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Fribourg) and mountain areas (Chur, Davos), delivery follows within 24-48 hours via food-grade partner couriers (Swiss Post Frigo-Express, Planzer, Galliker, Camion Transport) using certified isothermal packaging. The service is dedicated to restaurants, pizzerias, hotels, delicatessens, pasta workshops, Italian grocery stores and private customers.
