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Chitarra, meaning “guitar” in Italian, is a square-cut spaghetti very traditional of Abruzzo. The dough was traditionally rolled over a box strung with metal guitar strings at even spacing, producing a pasta of square shape.

Traditionally served with mutton ragu or tomato sauce and fresh sheepsmilk ricotta, chitarra is also served with shellfish ragu. Try it with sea urchin, garlic, red pepper and olive oil.
1.1 lb.


durum wheat semolina, water


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