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 250g packs.
Chifferi Rigati takes their name from the German word "Kipfel", a typical Austrian cake in the same shape which was very popular in the Grand Duchy of Tuscany at the time of Marie Louise of Austria.
The double-ended opening and the distinctive ridges mean that this pasta is perfect with less dense, more liquid sauces, all of which are captured inside it.
Chifferi Rigati are excellent just with a simple tomato sauce, but are also delicious with sauces made from beef, pork or vegetables.
This pasta also goes really well when prepared with pulses.
Available in 500g packs and 3 Kg.