Scialatelli

Scialatelli [ʃalaˈtɛlli] (also known as scialatielli [ʃalaˈtjɛlli], sciliatielli [ʃiljaˈtjɛlli] and scivatieddi [ʃivaˈtjɛddi])[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]

Scialatelli
Scialatelli
Alternative namesScialatielli
TypePasta
Place of originItaly
Region or stateAmalfi coast
Created byChef Enrico Cosentino

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,[5] and it gained recognition 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
  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[10] indeed.

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. "Scialatelli ai frutti di mare". Virtual Sorrento. Retrieved January 14, 2016.
  6. "Scialatielli dalla Costiera Amalfitana". Agrodolce (in Italian). Retrieved January 14, 2016.
  7. "Scialatielli". Ricette di cucina di Misya (in Italian). Retrieved January 14, 2016.
  8. "Enrico Cosentino story: all'origine del successo della cucina campana". Luciano Pignataro Wineblog. Retrieved January 14, 2016.
  9. Barbagli, Annalisa; Barzini, Stefania (2010). Pasta fresca e gnocchi (in Italian). Florence, Italy: Giunti Editore. p. 152. ISBN 978-88-09-76541-2.


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