Scialatelli

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Scialatelli
Scialatielli ai frutti di mare, Capri.jpg
Scialatelli with seafood
Alternative names Scialatielli
Type Pasta
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])[1] is a type of thick and short fettuccine or linguine-like pasta featuring a rectangular cross section.[2] It is typical of modern Campanian cuisine, having originated on the Amalfi coast as a chef's specialty,[3][4] but it has also spread in nearby regions such as Calabria and Basilicata (respectively, in the area of Catanzaro and Potenza).[1]

History[edit]

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[3] in his native Amalfi, while working in a local restaurant,[5] and it gained him recognition for it in 1978, when he won the Entremetier prize in an international culinary contest.[6][7][8]

Etymology[edit]

Scialatiello (singular for scialatielli) may come from Neapolitan scigliatiello or sciliatiello, a derivative of the verb sciglià ("to ruffle"),[9][a] and it roughly translates to "ruffled": just like ruffled hair, scialatelli indeed look like "ruffled" strips of pasta when set in a dish,[9] 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"),[7] though it rather sounds like a folk etymology resulted from a linguistic corruption of the original word.[original research?]

Notes[edit]

  1. ^ In this case, scigliatiello has likely turned into scialatiello after a folk etymology process, as the verb scialà ("to enjoy" or, literally, "to spend a lot")[10] sounds like sciglià[11] indeed.[original research?]

References[edit]

  1. ^ a b Ortolani, Cristina (2003). L'Italia della pasta. Milan: Touring Editore. p. 122. ISBN 978-8836529339. 
  2. ^ Thomas Lin. "Pasta Geometries", from Pasta By Design by George L. Legendre. The New York Times, 9 January 2012.
  3. ^ a b "Scialatiello". Regione Campania (in Italian). Retrieved December 2, 2009. 
  4. ^ Luca Serianni; Maurizio Trifone, eds. (2011). Il Devoto-Oli 2012. Vocabolario della lingua Italiana (in Italian). Le Monnier. 
  5. ^ "Scialatelli ai frutti di mare". Virtual Sorrento. Retrieved January 14, 2016. [unreliable source?]
  6. ^ "Scialatielli dalla Costiera Amalfitana". Agrodolce (in Italian). Retrieved January 14, 2016. 
  7. ^ a b "Scialatielli". Ricette di cucina di Misya (in Italian). Retrieved January 14, 2016. 
  8. ^ "Enrico Cosentino story: all'origine del successo della cucina campana". Luciano Pignataro Wineblog. Retrieved January 14, 2016. [unreliable source?]
  9. ^ a b Barbagli, Annalisa; Barzini, Stefania (2010). Pasta fresca e gnocchi (in Italian). Florence, Italy: Giunti Editore. p. 152. ISBN 978-88-09-76541-2. 
  10. ^ https://it.glosbe.com/nap/it/scialà
  11. ^ https://it.glosbe.com/nap/it/sciglià