500g Rustichella d'Abruzzo Chitarra – Traditional Square Spaghetti

Rustichella d'Abruzzo Chitarra (Spaghetti alla Chitarra) – 500g of authentic Abruzzese square-cut pasta. Traditional guitar-cut pasta from the heart of Abruzzo 🎸🇮🇹

Product Description:

Rustichella d'Abruzzo Chitarra is one of the most iconic pasta shapes from Abruzzo, Italy. This distinctive pasta takes its name from "chitarra" (guitar in Italian), referring to the traditional wooden frame strung with guitar-like wires used to cut the pasta into its characteristic square cross-section. Unlike round spaghetti, chitarra features perfectly squared edges (approximately 2mm on each side), creating a unique texture and superior sauce-holding ability.

The traditional method of making pasta alla chitarra involves rolling fresh pasta dough into a sheet, then pressing it through the wire strings of the chitarra frame, which cuts the dough into square-edged strands. Rustichella d'Abruzzo honors this centuries-old Abruzzese tradition by creating dried chitarra pasta with the same distinctive square profile, bronze-drawn for authentic rough texture that grips sauces beautifully.

Specifications:

• Brand: Rustichella d'Abruzzo
• Net weight: 500g
• Type: Chitarra (Spaghetti alla Chitarra) – square-cut long pasta
• Category: Long pasta, regional specialty
• Origin: Abruzzo, Italy (traditional regional specialty)
• Production: Artisan method, bronze-drawn
• Shape: Square cross-section, approximately 2mm per edge
• Drying: Slow, low-temperature drying
• Cooking time: 14-16 minutes
• Ingredients: Durum wheat semolina, water
• Format: 500g package

What Makes Chitarra Special:

Chitarra is a uniquely Abruzzese pasta with distinctive characteristics that set it apart:

• Square cross-section: Four edges instead of round – creates unique bite and texture
• 2mm edges: Thicker than regular spaghetti for substantial, satisfying mouthfeel
• Four sauce-gripping edges: Square shape holds sauce better than round pasta
• Traditional guitar-cut heritage: Named after the chitarra tool used to cut it
• Abruzzese specialty: Deeply rooted in the culinary tradition of Abruzzo
• Bronze-drawn texture: Rough surface creates exceptional sauce adhesion
• Perfect al dente: Longer cooking time ensures ideal texture throughout

The Chitarra Tradition:

The chitarra (also called "maccaroni alla chitarra" or "maccheroni alla chitarra") is a traditional pasta-making tool that has been used in Abruzzo for centuries. It consists of a wooden frame strung with parallel wires, spaced about 2mm apart, resembling a guitar (hence the name). Fresh pasta sheets are pressed through these wires, cutting perfect square-edged strands.

This traditional method creates pasta with a unique texture – the square edges provide more surface area for sauce to cling to, while the slightly thicker profile ensures the pasta maintains perfect al dente consistency even with hearty sauces. Rustichella d'Abruzzo's dried chitarra captures this traditional character in a convenient dried format.

Bronze-Drawn Artisan Quality:

Rustichella d'Abruzzo produces chitarra using traditional methods:

• Bronze dies: Traditional extrusion creates square profile with rough, porous surface
• Slow drying: Low-temperature process (50-56 hours) preserves wheat flavor and nutrients
• Selected durum wheat: Premium Italian semolina for authentic taste and texture
• Artisan craftsmanship: Made according to best Abruzzese tradition since 1924
• Regional authenticity: True to the chitarra tradition of Abruzzo

Classic Abruzzese Dishes with Chitarra:

• 🍖 Chitarra con Pallottine – traditional Abruzzese meatballs in tomato sauce (Sunday classic)
• 🐑 Chitarra all'Abruzzese – lamb ragù, the iconic regional preparation
• 🍅 Chitarra al Pomodoro – simple tomato sauce, basil, pecorino
• 🥓 Chitarra alla Carbonara Abruzzese – regional variation with guanciale
• 🌶️ Chitarra all'Arrabbiata – spicy tomato sauce from neighboring regions
• 🍄 Chitarra ai Porcini – with wild porcini mushrooms from Abruzzo mountains
• 🦐 Chitarra allo Scoglio – mixed seafood (coastal Abruzzo style)
• 🧄 Chitarra Aglio e Olio – simple garlic, oil, chili, parsley

Cooking Instructions:

Perfect Al Dente Chitarra:

1. Bring large pot of salted water to rolling boil (1 liter water per 100g pasta, 10g salt per liter)
2. Add chitarra and stir immediately to prevent sticking
3. Cook for 14-16 minutes – chitarra requires longer cooking due to square thickness
4. Stir occasionally during cooking
5. Test for doneness: pasta should be tender but firm to the bite (al dente)
6. The square shape takes longer to cook through but rewards with perfect texture
7. Reserve 1-2 cups pasta cooking water before draining
8. Toss immediately with sauce, using pasta water to achieve perfect consistency

Serving Suggestions:

Classic Abruzzese Lamb Ragù:
Slow-cook lamb shoulder with tomatoes, rosemary, white wine, garlic. The rich ragù clings to chitarra's square edges – Sunday tradition in Abruzzo families.

Traditional Pallottine (Tiny Meatballs):
Make marble-sized meatballs with beef, pork, parmesan, parsley. Simmer in tomato sauce. Toss with chitarra – the meatballs nestle between the square strands perfectly.

Simple Mountain Style:
Sauté wild mushrooms (porcini if available) with garlic, parsley, white wine. Toss with chitarra, finish with pecorino – celebrates Abruzzo's mountains.

Coastal Abruzzo Seafood:
Sauté mixed seafood (shrimp, mussels, clams, calamari) with white wine, tomato, chili. The square pasta holds seafood and sauce beautifully.

Perfect Pairings:

Best Sauces for Chitarra:

• Meat ragùs: Lamb, beef, pork, mixed meat – traditional Abruzzese preparation
• Tomato-based: Simple pomodoro, pallottine, Amatriciana
• Carbonara-style: Eggs, guanciale, pecorino, black pepper
• Seafood: Scoglio (mixed seafood), clams, shrimp
• Mushroom: Wild porcini, mixed mushrooms with cream or tomato
• Simple oil-based: Aglio e olio, cacio e pepe

Wine Pairings:

• With lamb ragù: Montepulciano d'Abruzzo DOCG (regional classic!)
• With tomato sauces: Cerasuolo d'Abruzzo (rosé), Trebbiano d'Abruzzo
• With seafood: Pecorino d'Abruzzo (white wine from region)
• With meat sauces: Montepulciano d'Abruzzo Colline Teramane

Essential Ingredients:

• Pecorino cheese – traditional in Abruzzo (not parmesan)
• Fresh or dried porcini mushrooms from Abruzzo
• Quality lamb or beef for ragù
• San Marzano or quality Italian tomatoes
• Extra virgin olive oil from Abruzzo
• Fresh herbs – rosemary, parsley, basil

Why Chitarra:

Chitarra represents the heart of Abruzzese culinary tradition. This pasta shape has been made the same way for centuries in mountain villages and coastal towns across Abruzzo. The square cross-section isn't just distinctive – it's functional, providing superior sauce adhesion and a satisfying bite that perfectly complements the region's hearty lamb ragùs and robust tomato sauces. When you cook chitarra, you're connecting with generations of Abruzzese home cooks who made this pasta by hand on their wooden chitarra frames.

Rustichella d'Abruzzo Tradition:

Rustichella d'Abruzzo has been crafting exceptional artisan pasta since 1924 in Abruzzo, Italy. As an Abruzzese company, they have special expertise in making chitarra – this is their regional specialty:

• Artisan method honoring centuries-old Abruzzese tradition
• Bronze extrusion creates authentic square profile with rough texture
• Slow, low-temperature drying (50-56 hours) preserves wheat flavor
• Selected Italian durum wheat semolina
• Family-run company keeping regional pasta traditions alive
• Made in Abruzzo, by Abruzzese artisans, for pasta lovers worldwide

Storage:

Store in cool, dry place away from direct sunlight and moisture. Keep package tightly sealed after opening. Best consumed within 24 months of production date.

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See also other premium Italian pasta and remaining Rustichella d'Abruzzo products.

Contact Information:
For any questions or concerns, please contact our customer service: biuro@maracatu.pl