Alternative names | Scialatelli, sciliatielli, scivatieddi |
---|---|
Type | Pasta |
Place of origin | Italy |
Region or state | Amalfi Coast |
Created by | Enrico Cosentino |
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]
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?]
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?]
Alternative names | Scialatelli, sciliatielli, scivatieddi |
---|---|
Type | Pasta |
Place of origin | Italy |
Region or state | Amalfi Coast |
Created by | Enrico Cosentino |
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]
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?]
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?]