{"id":9358,"date":"2025-07-21T08:00:59","date_gmt":"2025-07-21T08:00:59","guid":{"rendered":"https:\/\/www.pistamentuccia.it\/pasta-allo-scarpariello-pistamentuccia-heads-down-to-naples-for-the-summer\/"},"modified":"2026-06-01T09:27:39","modified_gmt":"2026-06-01T09:27:39","slug":"pasta-allo-scarpariello-pistamentuccia-heads-down-to-naples-for-the-summer","status":"publish","type":"post","link":"https:\/\/www.pistamentuccia.it\/en\/pasta-allo-scarpariello-pistamentuccia-heads-down-to-naples-for-the-summer\/","title":{"rendered":"Pasta allo Scarpariello: Pistamentuccia heads down to Naples for the summer"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"9358\" class=\"elementor elementor-9358 elementor-8989\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-debc213 e-flex e-con-boxed e-con e-parent\" data-id=\"debc213\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-298fc9e elementor-widget elementor-widget-heading\" data-id=\"298fc9e\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.21.0 - 22-05-2024 *\/\n.elementor-heading-title{padding:0;margin:0;line-height:1}.elementor-widget-heading .elementor-heading-title[class*=elementor-size-]>a{color:inherit;font-size:inherit;line-height:inherit}.elementor-widget-heading .elementor-heading-title.elementor-size-small{font-size:15px}.elementor-widget-heading .elementor-heading-title.elementor-size-medium{font-size:19px}.elementor-widget-heading .elementor-heading-title.elementor-size-large{font-size:29px}.elementor-widget-heading .elementor-heading-title.elementor-size-xl{font-size:39px}.elementor-widget-heading .elementor-heading-title.elementor-size-xxl{font-size:59px}<\/style><h2 class=\"elementor-heading-title elementor-size-default\">When Rome meets Naples in a single dish\n<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-ba5647f e-flex e-con-boxed e-con e-parent\" data-id=\"ba5647f\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-67a8736 elementor-widget elementor-widget-text-editor\" data-id=\"67a8736\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.21.0 - 22-05-2024 *\/\n.elementor-widget-text-editor.elementor-drop-cap-view-stacked .elementor-drop-cap{background-color:#69727d;color:#fff}.elementor-widget-text-editor.elementor-drop-cap-view-framed .elementor-drop-cap{color:#69727d;border:3px solid;background-color:transparent}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap{margin-top:8px}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap-letter{width:1em;height:1em}.elementor-widget-text-editor .elementor-drop-cap{float:left;text-align:center;line-height:1;font-size:50px}.elementor-widget-text-editor .elementor-drop-cap-letter{display:inline-block}<\/style>\t\t\t\t<p>During one of his recent trips to Naples, our very own Flavio, the soul of Pistamentuccia, had the chance to eat one of his favourite dishes: <strong>Neapolitan scarpariello. Think freshly crushed cherry tomatoes, fresh basil, and pecorino romano and parmigiano<\/strong> melted together off the heat.<br\/>From there came the idea of bringing this pasta dish to Bologna too, co&#8217; &#8216;n tocco de romanit\u00e0 che nun guasta mai\u2014with a touch of Roman flair that never goes amiss. And so the tonnarello scarpariello was born: <strong>a tangible meeting between Roman pasta and Campanian sauce<\/strong>, with no fuss but all the punch of a genuine, grassroots recipe.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-cc2e5d0 e-flex e-con-boxed e-con e-parent\" data-id=\"cc2e5d0\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-6d57171 elementor-widget elementor-widget-heading\" data-id=\"6d57171\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Scarpariello sauce: not just any tomato pasta\n<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-2b87e36 e-flex e-con-boxed e-con e-parent\" data-id=\"2b87e36\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-627099b elementor-widget elementor-widget-text-editor\" data-id=\"627099b\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Neapolitan scarpariello <strong>isn&#8217;t just a simple tomato pasta; rather, it is a traditional dish<\/strong> that takes shape thanks to an abundance of datterini tomatoes, a subtle hint of chilli, and incredibly fragrant basil.<br\/>In the original recipe, the secret lies in tossing the pasta off the heat with a blend of pecorino and parmigiano, which melts the sauce into a thick, enveloping cream. Our version faithfully follows these steps, selecting high-quality ingredients and carefully measuring out the components of the Neapolitan scarpariello to maintain the dish&#8217;s authenticity.<br\/>The only difference lies in the pasta shape:<strong> instead of spaghetti, the sauce here wraps around tonnarello, lending a rich texture that holds onto every last drop of creaminess. <\/strong>It\u2019s an explosion of flavours\u2014simple on the outside and rich on the inside\u2014perfect even for the most demanding palates.  <\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-5e3ede5 e-flex e-con-boxed e-con e-parent\" data-id=\"5e3ede5\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-547d107 elementor-widget elementor-widget-heading\" data-id=\"547d107\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Origins of Neapolitan scarpariello<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-54e3e27 e-flex e-con-boxed e-con e-parent\" data-id=\"54e3e27\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-f20ee93 elementor-widget elementor-widget-text-editor\" data-id=\"f20ee93\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>The recipe for Neapolitan scarpariello originated in the Spanish Quarters in the early twentieth century, <strong>when the scarpari (the cobblers who repaired shoes in the city&#8217;s damp ground-floor workshops) needed to eat lunch quickly without stopping their work. <\/strong>To avoid wasting anything, they used the leftover cheese that customers often left as payment\u2014usually ready-grated pecorino romano and parmigiano\u2014and combined it with freshly crushed tomatoes, garlic, and a whisper of chilli.<br\/>Once cooked, they would turn off the stove, tip in their spaghetti or leftover pasta from the day before, and toss it all together with that cheese mix. This created the velvety cream that still defines pasta allo scarpariello today. <strong>The name comes straight from these leather artisans: &#8220;scarpariello&#8221; essentially means &#8220;cobbler-style&#8221;, serving as a reminder of a simple<\/strong>, nourishing, and ingeniously tasty dish that spread from workshops to local trattorias, becoming a symbol of grassroots conviviality.  <\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-8c7cfee e-flex e-con-boxed e-con e-parent\" data-id=\"8c7cfee\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-8540f04 elementor-widget elementor-widget-heading\" data-id=\"8540f04\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Book a table and taste tonnarello scarpariello at Pistamentuccia\n<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-c5dd9b6 e-flex e-con-boxed e-con e-parent\" data-id=\"c5dd9b6\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-481a07f elementor-widget elementor-widget-text-editor\" data-id=\"481a07f\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Whether you are a lover of traditional recipes or a curious foodie looking for new flavours, <strong>tonnarello scarpariello will become your new comfort food ritual<\/strong>\u2014a bridge of taste uniting three cities in a single bite.<br\/>Come to Pistamentuccia in Bologna to try it: just drop us a message on WhatsApp at <a href=\"https:\/\/wa.me\/3514159007\" target=\"_blank\" rel=\"noopener\">this link<\/a>. Noi t\u2019aspettamo, ma tu nun fa tardi!\u2014We&#8217;re waiting for you, but don&#8217;t hang about!<br\/><br\/>.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>When Rome meets Naples in a single dish During one of his recent trips to Naples, our very own Flavio, the soul of Pistamentuccia, had the chance to eat one of his favourite dishes: Neapolitan scarpariello. Think freshly crushed cherry tomatoes, fresh basil, and pecorino romano and parmigiano melted together off the heat.From there came&#8230;<\/p>\n","protected":false},"author":5,"featured_media":9357,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[101],"tags":[],"class_list":["post-9358","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-whats-new-at-pista"],"_links":{"self":[{"href":"https:\/\/www.pistamentuccia.it\/en\/wp-json\/wp\/v2\/posts\/9358","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pistamentuccia.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pistamentuccia.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pistamentuccia.it\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pistamentuccia.it\/en\/wp-json\/wp\/v2\/comments?post=9358"}],"version-history":[{"count":11,"href":"https:\/\/www.pistamentuccia.it\/en\/wp-json\/wp\/v2\/posts\/9358\/revisions"}],"predecessor-version":[{"id":9373,"href":"https:\/\/www.pistamentuccia.it\/en\/wp-json\/wp\/v2\/posts\/9358\/revisions\/9373"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.pistamentuccia.it\/en\/wp-json\/wp\/v2\/media\/9357"}],"wp:attachment":[{"href":"https:\/\/www.pistamentuccia.it\/en\/wp-json\/wp\/v2\/media?parent=9358"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pistamentuccia.it\/en\/wp-json\/wp\/v2\/categories?post=9358"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pistamentuccia.it\/en\/wp-json\/wp\/v2\/tags?post=9358"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}