Scialatielli

Scialatielli
Alternative namesScialatelli, sciliatielli, scivatieddi
TypePasta
Place of originItaly
Region or stateAmalfi Coast
Created byEnrico Cosentino
  •   Media: Scialatielli

Scialatielli or scialatelli (Italian: [ʃalaˈt(j)ɛlli]), also known as sciliatielli or scivatieddi,[1] is a short, thick pasta with a rectangular cross section and an almost straight but slightly irregular, slightly curvy shape.[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]

Etymology

Scialatiello (singular for scialatielli) may come from Neapolitan scigliatiello or sciliatiello, a derivative of the verb sciglià ('to ruffle'),[5] and it roughly translates to "ruffled": scialatelli look like "ruffled" strips of pasta when set in a dish,[5] 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' or 'to spend a lot')[6] and tiella ('pan'),[7] though it might be folk etymology resulting from a linguistic corruption of the original word.[original research?]

History

Scialatelli is a recent innovation, compared to many other Italian pasta shapes. The Italian chef Enrico Cosentino devised the shape in the late 1960s[3] in his native Amalfi, while working in a local restaurant,[8][unreliable source?] and it gained recognition in 1978, when he won the Entremétier prize in an international culinary contest.[9][7][10][unreliable source?]

See also

References

  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. ^ 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.
  6. ^ [1] [dead link]
  7. ^ a b "Scialatielli". Ricette di cucina di Misya (in Italian). Retrieved January 14, 2016.
  8. ^ "Scialatelli ai frutti di mare". Virtual Sorrento. Retrieved January 14, 2016.
  9. ^ "Scialatielli dalla Costiera Amalfitana". Agrodolce (in Italian). Retrieved January 14, 2016.
  10. ^ "Enrico Cosentino story: all'origine del successo della cucina campana". Luciano Pignataro Wineblog. 25 September 2014. Retrieved January 14, 2016.


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