Scialatelli with seafood
|Place of origin||Italy|
|Region or state||Amalfi coast|
|Creator(s)||Chef Enrico Cosentino|
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 the Campanian cuisine and it originated in the Amalfi coast as a chef's specialty.
Scialatelli is a quite recent pasta, unlike many other pasta shapes from Italy, and it was actually born as a chef's specialty in the late 1960s. The Italian chef Enrico Cosentino first devised it in his native Amalfi, while working in a local restaurant, and he was officially prized for it in 1978, when his scialatielli gained him the Entremetier prize in an international culinary contest.
As for its name, scialatiello (singular for scialatielli) allegedly comes from Neapolitan scigliatiello or sciliatiello, a derivative of the verb sciglià ("to ruffle"),[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, 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.
- 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") sounds like sciglià indeed.
- 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. Retrieved December 2, 2009.
- Il Devoto-Oli 2012. Vocabolario della lingua Italiana, edited by Luca Serianni and Maurizio Trifone, Le Monnier, 2011.
- "Scialatelli ai frutti di mare". Virtual Sorrento. Retrieved January 14, 2016.
- "Scialatielli dalla Costiera Amalfitana". Agrodolce. Retrieved January 14, 2016.
- "Scialatielli". Ricette di cucina di Misya. Retrieved January 14, 2016.
- "Enrico Cosentino story: all'origine del successo della cucina campana". Luciano Pignataro Wineblog. Retrieved January 14, 2016.
- Barbagli, Annalisa; Barzini, Stefania (2010). Pasta fresca e gnocchi. Italy: Giunti Editore. p. 152. ISBN 978-8809747579.
|This Italian cuisine–related article is a stub. You can help Infogalactic by expanding it.|