Chitarrina Abruzzese is a typical regional speciality with an original long shape and a square cross section which is smaller that the classic Maccheroni alla Chitarra.
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 Chitarrina Abruzzese is a tomato sauce enriched with veal meatballs measuring about one centimetre across, known as "pallottelle".
The Chitarra Abruzzese is also excellent with different types of meat gravy, with sauces made from tomatoes and aubergines, or fish.
Available in 500g and 250g packs
From the beginning of the twentieth century, many forms of pasta have been inspired by mechanics and the automotive industry, such as Radiatori (radiators) or Rotelle (cogs).
Lancette (clock hands) are also part of this tradition and have an original shape like tiny bow ties with pointed tips.
Lancette are especially popular with children because of their original, whimsical shape. They are excellent for preparing clear soups such as broths or consommé with croutons or vegetables cut into julienne strips. This pasta can also be used in thick creamy or velvety soups.
Available in 250g pack.s