| 词条 | Scialatelli |
| 释义 |
| name = Scialatelli | image = Scialatielli.jpg | image_size = 250px | caption = Scialatelli | alternate_name = Scialatielli | country = Italy | region = Amalfi coast | creator = Chef Enrico Cosentino | course = | type = Pasta | served = | main_ingredient = | variations = | calories = | other = }}Scialatelli {{IPA-it|ʃalaˈtɛlli|}} (also known as scialatielli {{IPA-it|ʃalaˈtjɛlli|}}, sciliatielli {{IPA-it|ʃiljaˈtjɛlli|}} and scivatieddi {{IPA-it|ʃivaˈtjɛddi|}})[1] is a type of thick and short fettuccine or linguine-like pasta featuring a rectangular cross section.[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] HistoryScialatelli is a recent innovation, compared to many other pasta shapes from Italy. The Italian chef Enrico Cosentino first devised it in the late 1960s[3] in his native Amalfi, while working in a local restaurant,[5] and it gained him recognition for it in 1978, when he won the Entremetier prize in an international culinary contest.[6][7][8] EtymologyScialatiello (singular for scialatielli) may come from Neapolitan scigliatiello or sciliatiello, a derivative of the verb sciglià ("to ruffle"),[9]{{efn|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.{{original research inline|date=January 2016}} }} 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.{{original research inline|date=January 2016}} Notes{{Notelist}}References1. ^1 {{cite book|last=Ortolani |first=Cristina |title=L'Italia della pasta |url=https://books.google.it/books?id=lBtACd1H-LcC&pg=PA122&lpg=PA122&dq=%22sciliatielli%22&source=bl&ots=y7wKq6rDVL&sig=hvAhjBqP9UPNHLdhC7Ygx7cBUAw&hl=it&sa=X&ved=0ahUKEwj1-Ovon6jKAhUFPBQKHTFUAFMQ6AEIJTAA#v=onepage&q=%22sciliatielli%22&f=false |publisher=Touring Editore |location=Milan |year=2003 |page=122 |isbn=978-8836529339 }} {{Pasta}}{{Italy-cuisine-stub}}2. ^Thomas Lin. [https://www.nytimes.com/interactive/2012/01/10/science/20120110_pasta.html "Pasta Geometries"], from Pasta By Design by George L. Legendre. The New York Times, 9 January 2012. 3. ^1 {{cite web|url=http://www.sito.regione.campania.it/agricoltura/Tipici/tradizionali/scialatiello.htm|title=Scialatiello|work=Regione Campania|accessdate=December 2, 2009 |language=it}} 4. ^{{cite book |title=Il Devoto-Oli 2012. Vocabolario della lingua Italiana |editor1=Luca Serianni |editor2=Maurizio Trifone |publisher=Le Monnier |year=2011 |language=it}} 5. ^{{cite web|url=http://www.virtualsorrento.com/it/cucina/ricette/scialatielli.htm|title=Scialatelli ai frutti di mare|work=Virtual Sorrento|accessdate=January 14, 2016}}{{Unreliable source?|date=January 2016}} 6. ^{{cite web|url=http://www.agrodolce.it/ricette/scialatielli/|title=Scialatielli dalla Costiera Amalfitana|work=Agrodolce|accessdate=January 14, 2016 |language=it}} 7. ^1 {{cite web|url=http://www.misya.info/ingrediente/scialatielli|title=Scialatielli|work=Ricette di cucina di Misya|accessdate=January 14, 2016 |language=it}} 8. ^{{cite web|url=http://www.lucianopignataro.it/a/enrico-cosentino-allorigine-del-successo-della-cucina-campana/77878/|title=Enrico Cosentino story: all'origine del successo della cucina campana|work=Luciano Pignataro Wineblog|accessdate=January 14, 2016}}{{Unreliable source?|date=January 2016}} 9. ^1 {{cite book|last1=Barbagli |first1=Annalisa |last2=Barzini |first2=Stefania |title=Pasta fresca e gnocchi |url=https://books.google.com/books?id=pd-f2wuMvxAC&pg=PA152 |publisher=Giunti Editore |location=Florence, Italy |language=it |year=2010 |page=152 |isbn=978-88-09-76541-2 }} 10. ^[https://it.glosbe.com/nap/it/sciglia] {{dead link|date=September 2018}} 1 : Types of pasta |
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