Scialatelli

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Scialatelli
Scialatielli ai frutti di mare, Capri.jpg
Scialatelli with seafood
Origin
Alternative name(s) Scialatielli
Place of origin Italy
Region or state Amalfi coast
Creator(s) Chef Enrico Cosentino
Type Pasta

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 the Campanian cuisine and it originated in the Amalfi coast as a chef's specialty.[3][4]

History

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.[3] The Italian chef Enrico Cosentino first devised it in his native Amalfi, while working in a local restaurant,[5] and he was officially prized for it in 1978, when his scialatielli gained him the Entremetier prize in an international culinary contest.[6][7][8]

As for its name, scialatiello (singular for scialatielli) allegedly comes 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

  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") sounds like sciglià indeed.

References

  1. Ortolani, Cristina (2003). L'Italia della pasta. Milan: Touring Editore. p. 122. ISBN 978-8836529339.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  2. Thomas Lin. "Pasta Geometries", from Pasta By Design by George L. Legendre. The New York Times, 9 January 2012.
  3. 3.0 3.1 "Scialatiello". Regione Campania. Retrieved December 2, 2009.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  4. Il Devoto-Oli 2012. Vocabolario della lingua Italiana, edited by Luca Serianni and Maurizio Trifone, Le Monnier, 2011.
  5. "Scialatelli ai frutti di mare". Virtual Sorrento. Retrieved January 14, 2016.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  6. "Scialatielli dalla Costiera Amalfitana". Agrodolce. Retrieved January 14, 2016.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  7. 7.0 7.1 "Scialatielli". Ricette di cucina di Misya. Retrieved January 14, 2016.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  8. "Enrico Cosentino story: all'origine del successo della cucina campana". Luciano Pignataro Wineblog. Retrieved January 14, 2016.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  9. 9.0 9.1 Barbagli, Annalisa; Barzini, Stefania (2010). Pasta fresca e gnocchi. Italy: Giunti Editore. p. 152. ISBN 978-8809747579.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>