Scialatelli
|
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
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
Scialatiello (singular for scialatielli) may come from Neapolitan scigliatiello or sciliatiello, a derivative of the verb sciglià ("to ruffle"),[9][lower-alpha 1] 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.
Notes
- ↑ 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.
References
- 1 2 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.
- 1 2 "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.
- ↑ "Scialatielli dalla Costiera Amalfitana". Agrodolce (in Italian). Retrieved January 14, 2016.
- 1 2 "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.
- 1 2 Barbagli, Annalisa; Barzini, Stefania (2010). Pasta fresca e gnocchi (in Italian). Florence, Italy: Giunti Editore. p. 152. ISBN 978-88-09-76541-2.
- ↑ https://it.glosbe.com/nap/it/scialà
- ↑ https://it.glosbe.com/nap/it/sciglià