|Place of origin||Italy|
|Region or state||Amalfi coast|
|Creator||Chef Enrico Cosentino|
|Cookbook: Scialatelli Media: Scialatelli|
Scialatelli [ʃalaˈtɛːlli] (also known as scialatielli [ʃalaˈtjɛːlli], sciliatielli [ʃiljaˈtjɛːlli] and scivatieddi [ʃivaˈtjɛːddi]) is a type of thick and short fettuccine or linguine-like pasta featuring a rectangular cross section. It is typical of modern Campanian cuisine, having originated on the Amalfi coast as a chef's specialty, but it has also spread in nearby regions such as Calabria and Basilicata (respectively, in the area of Catanzaro and Potenza).
Scialatelli is a recent innovation, compared to many other pasta shapes from Italy. The Italian chef Enrico Cosentino first devised it in the late 1960s in his native Amalfi, while working in a local restaurant, and it gained him recognition for it in 1978, when he won the Entremetier prize in an international culinary contest.
Scialatiello (singular for scialatielli) may come from Neapolitan scigliatiello or sciliatiello, a derivative of the verb sciglià ("to ruffle"),[a] and it roughly translates to "ruffled": just like ruffled hair, scialatelli indeed look like "ruffled" strips of pasta when set in a dish, as each strip has a slightly irregular shape after being hand-made and plainly cut by a kitchen knife. Another theory about this pasta name is that it comes from Neapolitan scialà ("to enjoy") and tiella ("pan"), though it rather sounds like a folk etymology resulted from a linguistic corruption of the original word.[original research?]
- Ortolani, Cristina (2003). L'Italia della pasta. Milan: Touring Editore. p. 122. ISBN 978-8836529339.
- Thomas Lin. "Pasta Geometries", from Pasta By Design by George L. Legendre. The New York Times, 9 January 2012.
- "Scialatiello". Regione Campania (in Italian). Retrieved December 2, 2009.
- Luca Serianni; Maurizio Trifone, eds. (2011). Il Devoto-Oli 2012. Vocabolario della lingua Italiana (in Italian). Le Monnier.
- "Scialatelli ai frutti di mare". Virtual Sorrento. Retrieved January 14, 2016.[unreliable source?]
- "Scialatielli dalla Costiera Amalfitana". Agrodolce (in Italian). Retrieved January 14, 2016.
- "Scialatielli". Ricette di cucina di Misya (in Italian). Retrieved January 14, 2016.
- "Enrico Cosentino story: all'origine del successo della cucina campana". Luciano Pignataro Wineblog. Retrieved January 14, 2016.[unreliable source?]
- Barbagli, Annalisa; Barzini, Stefania (2010). Pasta fresca e gnocchi (in Italian). Florence, Italy: Giunti Editore. p. 152. ISBN 978-88-09-76541-2.
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