Chitarra means "guitar" in Italian, and the dough for this square-cut spaghetti was traditionally rolled over a box strung with metal guitar strings to create the straight-sided strands. Chitarra was born in Abruzzo, where they serve it with mutton ragù or tomato sauce and fresh sheep's milk ricotta. For something really special, try it with sea urchin, garlic, red pepper and olive oil.
About the Producer: In 1929, Gaetano Sergiacomo started making rustic pasta using the whole wheat flour produced at his family’s stone mill in the small town of Penne in Abruzzo. In 1981, his daughter, Nicolina Peduzzi, decided to revive the pastificio (pasta factory), naming the new product line Rustichella d’Abruzzo. Soon after, Nicolina’s adult children Gianluigi and Stefania joined the family business, and within a few years, the small pastificio had grown into one of the most extensive artisanal pasta lines in Italy. Today, Rustichella d’Abruzzo offers a diverse selection of pasta, pasta sauce, holiday goods and more.
I dont know why I love this even more than the spaghetti by the same brand, but I do!!! The slightly square shape, its a perfect al dente. A favorite, but all this brand of pasta is my favorite! Cant beat it, and its worth it!
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Debra Morris
This pasta is so yummy!
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Maggie
Amazing Pasta
I love this pasta! It has a nice earthy taste and great texture. I use it with all my tomato and meat sauces. There really is a difference in taste and quality of pastas!
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David
The best dried pasta, bar none
I always wondered if there was a difference between different brands of dried pasta or if there was even such a thing as "premium" dried pasta. After discovering Rustichella, I had my answer. This pasta is thick and toothy and this particular shape (Chitarra, meaning guitar string I believe) is very unique. It latches on to sauce really well. I enjoy eating it with an uni butter sauce.
