Scialatielli Pasta with Anchovy Juice
Artisanal pasta made from 100% Italian durum wheat semolina, bronze-die extruded and dried at room temperature.
Scialatielli is a type of pasta traditionally used in the Campania region. The name Scialatielli comes from two words typical of the Neapolitan dialect: “scialare” (to enjoy) and “tiella” (pan).
They are shorter than spaghetti, wider and have a somewhat irregular rectangular cross-section.
This version by Delfino Battista is enriched with the distinctive, unmistakable flavor of Delfino Battista “colatura di alici” anchovy juice, which is added to the dough to give it a consistent flavor.
Overall, this is an easy-to-prepare main course with a seafood flavor thanks to the Colatura anchovy juice.
Ingredients: durum wheat semolina, anchovy juice 2%, tomato 1%.
Country where the wheat is grown and milled: Italy
| Manufacturer | Delfino Battista - Corso Umberto I 58, 84010 Cetara (SA) - Italy |
|---|---|
| Weight | 500 g |
| Recommended serving per person | 80g - 100g |
| Ingredients | durum wheat semolina, anchovy juice 2%, tomato 1%. |
| Country of origin | Italy |
| Storage | store in a cool, dry place |
| Allergens | Cereals containing gluten |
| Nutritional information | per 100 g |
| Energy | 1567 kJ / 369 kcal |
| Fat | 0.5 g |
| of which saturates | 0.1 g |
| Carbohydrate | 77.0 g |
| of which sugars | 0.4 g |
| Protein | 13.5 g |
| Salt | 0.09 g |
