Scialatelli [ʃalaˈtɛlli] (also known as scialatielli [ʃalaˈtjɛlli], sciliatielli [ʃiljaˈtjɛlli] and scivatieddi [ʃivaˈtjɛddi]) is a short, thick pasta with a rectangular cross section and an almost straight but slightly irregular, slightly curvy shape. 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).
|Place of origin||Italy|
|Region or state||Amalfi coast|
|Created by||Chef Enrico Cosentino|
Scialatelli is a recent innovation, compared to many other Italian pasta shapes. The Italian chef Enrico Cosentino devised the shape in the late 1960s in his native Amalfi, while working in a local restaurant, and it gained recognition 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.
- [dead link]
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