Scarpariello

The taste of memory: when sauce spoke the language of shoemakers


Scarpariello was born in the narrow streets of old Naples. Legend says the wives of local shoemakers (“scarpari”) prepared a quick tomato sauce using cheese they received as payment—creating a flavorful, practical meal.

Over time, the recipe spread throughout Campania, taking on regional variations. In its Benevento version, Scarpariellostays true to its humble origins but is sometimes enriched with a touch of cream for extra smoothness. The sauce blends fresh cherry tomatoes, pecorino, parmesan, and a hint of chili pepper, while long pasta—like spaghetti—is stirred off the heat to preserve its creamy texture.

It’s more than a dish: it’s a folk tale, woven with resourcefulness, warmth, and taste. Every forkful carries the scent of family kitchens, Sunday lunches, and the alleys of the Sannio villages.


Pairing Suggestions

Perfect with a glass of Piedirosso del Sannio or a young, aromatic red wine that enhances the balance between sweet cheese and bright tomato acidity.

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Recipe: Pasta allo Scarpariello (serves 4)

Ingredients

  • 320 g of pasta (spaghetti, paccheri, or a similar shape)

  • 400 g of fresh cherry tomatoes or canned peeled tomatoes

  • 1 garlic clove

  • Extra virgin olive oil, to taste

  • Fresh basil, to taste

  • Grated Parmesan cheese

  • Grated Pecorino cheese

  • Salt, to taste

  • (Optional) Chili pepper, for those who enjoy a spicy kick

Instructions

To prepare a delicious plate of Scarpariello, start by bringing a pot of salted water to a boil and cooking the pasta until al dente.
Meanwhile, in a large skillet, sauté a garlic clove in extra virgin olive oil until lightly golden and fragrant.

Add the tomatoes—either fresh and halved or canned—and let them simmer gently for about 10–12 minutes, until the sauce thickens slightly. A pinch of salt will help balance the acidity of the tomatoes.

Once the pasta is ready, drain it and add it directly to the sauce. Now comes the key step: with the heat off, stir in the grated Pecorino and Parmesan, mixing thoroughly to create a creamy, velvety texture. A ladle of pasta water helps to blend everything smoothly—no cream needed.

Finally, add some fresh basil, torn by hand, and if desired, a touch of chili pepper.
Serve the dish hot, fragrant, and full of flavor, finished with a drizzle of raw olive oil and a few basil leaves for garnish.