Chefs

Enrico Cosentino
This is how i invented scialatielli

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Interview with Amalfi chef Enrico Cosentino. From his professional experiences to the invention of scialatielli,
which has now become one of the most well-known and appreciated pasta shapes in Campania and in the world, the chef tells us the history and some anecdotes linked to the famous pasta he developed.

Interiew by: Alessandro Palladino
Video by: Luca Noschese, Alessandro Palladino, Matteo Castoro
Video Editing by: Matteo Castoro
Document by: Luca Noschese
Subtitle ita/eng by: Luca Noschese
Translation by: Luca Noschese
MedEatResarch – Center of Social Research on the Mediterranean Diet of the University of Naples Suor Orsola Benincasa, head by Marino Niola and Elisabetta Moro
Realized: 09/05/2024

Enrico Cosentino

Year: 07/09/1948
City: Amalfi (SA)
Profession: Chef
Language: Italian

Video table of contents

Enrico Cosentino “01:15”
The birth of the scialatielli “01:16” “02:24”
Origin of the name “02:25” “02:59”
The boom in scialatielli “03:00” “04:32”
The recipe today “04:33” “04:56”
The scialatielli are a PAT product “04:57” “05:09”
Scialatielli for famous people “05:10” “05:55”
Scialatielli around the world “05:56” “06:23”
National competition of scialatielli “06:25” “07:37”
Young people struggling with scialatielli “07:38” “08:10”
Dough preparation “08:15” “10:28”
Dough processing “10:29” “11:09”
The measurements of the scialatielli “11:10” “11:45”
Rolling out the sheets “11:50” “12:11”
Cutting the sheets “12:12” “12:45”
The scialatielli come to life “12:46” “13:24”
Cooking “13:25” “13:26”
Final dish “13:37” “13:39”

Geographic information

Country: IT
Region: Campania
Città: Italia, Napoli, Sorrento
Altitude: 50m s.l.m.

Links and attachements

https://it.wikipedia.org/wiki/Cosentino