Maccheroni alla Chitarra are a typical regional speciality from Abruzzo with an original long shape with a square cross section.
Historically, the pasta was cut with a special tool called a "chitarra" (guitar), consisting of a wooden frame over which thin, steel wires were stretched. The pasta, which was not excessively thin (about the thickness between one wire and another) was placed on the wires and then cut by pressing on it with a special little rolling pin.
This type of pasta is typically eaten with lamb ragù. In certain areas of Abruzzo, the traditional condiment for Maccheroni alla Chitarra is a tomato sauce enriched with veal meatballs measuring about one centimetre across, known as "pallottelle".
Maccheroni alla Chitarra are also excellent with different types of meat gravy, with sauces made from tomatoes and aubergines, or fish.
Available in 500g pack.s
Filini (little threads) are very thin strips of pasta that are a great addition to simple first courses made with broth.
Filini are mainly enjoyed in soups, with light, tasty broths enhanced with croutons or vegetables cut into julienne strips.
This pasta can also be used in thick creamy or velvety soups.
Available in 250g packs