Chitarrine alla Teramana: Abruzzese tradition in every note

Chitarrine alla teramana: a melody of Abruzzese flavours

Chitarrine alla teramana is a traditional Abruzzese dish that reflects all the care, patience, and love of old-style home cooking. Its uniqueness lies in the pasta shape – cut using a special tool called chitarra abruzzese – and in its rich sauce: a slow-cooked meat ragù full of aroma, into which tiny meatballs are gently dropped. At a time when people are rediscovering authenticity in the kitchen, this dish is the perfect choice for those seeking genuine, intense, memory-filled flavours.

A story of celebration, family and Abruzzese identity

As the name suggests, chitarrine alla teramana originated in Teramo and have always been associated with special occasions: weddings, family Sundays, and patron saint festivals. The pasta, also known as maccheroni alla chitarra, takes its name from the tool used to make it – a wooden frame strung with metal wires, where the pasta sheet is pressed and “played” to create thin, square-cut strands. The tiny meatballs are the dish’s signature touch: it is said that the skill of a cook is measured by how small and uniform the meatballs are. The dish also symbolizes hospitality – meat, a precious food, was offered on feast days.

The traditional recipe for chitarrine alla teramana

To prepare chitarrine alla teramana, start with the meatballs: mix ground meat (beef and pork), Parmesan, egg, salt, and pepper – the meatballs must be tiny, like hazelnuts. Fry them briefly. For the sauce, sauté onion, celery, and carrot in extra virgin olive oil, add more minced meat, deglaze with white wine, then pour in the tomato purée and let it cook slowly (at least 1 hour). Towards the end, add the meatballs. Cook the pasta, dress it with the sauce, and serve with grated pecorino. A dish that is intense, balanced, and rich in history.