sgusciati

Sgusciati is the plural form of the Italian adjective sgusciato, derived from the verb sgusciare, meaning to shell, peel, or remove a husk. In culinary usage, sgusciati describes foods whose shells, husks, or outer skins have been removed, making them ready to use or eat. The term is commonly applied to seafood, nuts, and certain seeds, and it agrees with the noun it modifies (for example, gamberi sgusciati, mandorle sgusciate, pistacchi sgusciati, noci sgusciate).

In practice, sgusciati appears on recipes, in markets, and on product labels to indicate a higher degree of preparation and convenience. It often refers to peeled shrimp or prawns (gamberi sgusciati), peeled almonds (mandorle sgusciate), shelled pistachios (pistacchi sgusciati), or peeled walnuts (noci sgusciate). The term can also apply to other items that have had their shells or skins removed, such as certain seeds or other nuts, depending on regional culinary habits and packaging conventions.

Etymology and usage notes: sgusciati signals a standard of ready-to-use preparation in Italian food culture. While there are related terms for different stages of processing (for example, pelati for peeled tomatoes or sbucciati for peeled fruits in some contexts), sgusciati specifically emphasizes shelling or husk removal. The form is common across Italy and appears in recipes, menus, and commercial product descriptions.