Born only in the 70s, this type of pasta sums up in its name all the sense of the ancient gastronomic tradition of Campania. In the Neapolitan language in fact, “scialare” means “to enjoy” and the “tiella” is the pot in which this pasta, with its flat and rectangular shape, is served with the typical sauces of the Amalfi Coast, such as seafood and local fish, but also of the hinterland, such as sausage and friarielli or with Piennolo tomatoes, a variety cultivated exclusively on the volcanic slopes of Vesuvius.