Scialatielli pack 1kg approx. 3kg case MARC

What it is

Scialatelli is a traditional Italian pasta format associated with Campania and the Amalfi Coast. Its generous shape and slightly rough surface are suited to sauces and give professional kitchens a recognisable pasta reference.

Reference and format

The product is supplied as a 1 kg pack in a 3 kg case. The individual kilogram unit is practical for mise en place and stock rotation, while the case format gives restaurants and caterers a clear replenishment quantity.

Organoleptic profile

The shape is substantial and the surface is described as slightly rough, helping sauces and aromas cling to the pasta. The result is a satisfying bite and a versatile base for traditional or contemporary Italian dishes.

Professional uses and quantities

Use the 1 kg pack as the working kitchen unit and plan the 3 kg case around the expected service. Scialatelli works with tomato and basil sauces, seafood preparations, vegetable sauces and other recipes that benefit from a pasta able to carry its seasoning.

Common mistakes to avoid

Do not drown the pasta in a sauce that hides its shape, and do not let cooked portions stand uncovered. Stir and combine the pasta with its seasoning at the right time, and check the label for the preparation method and cooking instructions.

Storage and handling

Keep the packs in the storage conditions printed on the product label and protect them from humidity, heat and strong odours. Close an opened pack carefully, rotate the 1 kg units and use clean, dry equipment during preparation.

LAPA logistics in Switzerland

LAPA supplies this 1 kg pack and 3 kg case format to restaurants, caterers, hotels and professional kitchens throughout Switzerland. The case supports planned replenishment while the individual pack keeps kitchen handling straightforward.

Who it is for

This reference is for restaurants, trattorias, caterers and food-service teams looking for a traditional Italian pasta with a sauce-holding shape. It suits seafood pasta, tomato-based dishes, vegetable preparations and varied professional menus.