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]

Scialatielli

Alternative names	Scialatelli, sciliatielli, scivatieddi
Type	Pasta
Place of origin	Italy
Region or state	Amalfi Coast
Created by	Enrico Cosentino
Media: Scialatielli

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

• Italy portal
• Food portal

• List of pasta

References

1. 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. "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. Barbagli, Annalisa; Barzini, Stefania (2010). Pasta fresca e gnocchi (in Italian). Florence, Italy: Giunti Editore. p. 152. ISBN 978-88-09-76541-2.
6. ^{[dead link]}
7. "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.