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Chitarrina Abruzzese all'uovo n˚ 399
[500 g]

€4,69











Product Information

Chitarrina abruzzese is an original egg spaghetto, long rod pasta format, with a square section and a thickness between 1,08 and 1,12 mm. It originates from Abruzzo, it is part of a regional culinary tradition in some ways, still uncontaminated. The chitarra (guitar, from which the name) used for making this type of pasta is made of scores of iron threads in line tied to a wooden loom, on which a thin pastry, made of eggs and flouer without water, is laid. By rolling the rolling pin in the same direction the pastry comes into thin golden threads.

Company Information

Over a hundred years ago a story began in Abruzzo, made of men and passions just like any other enterprise. It is the story of the Molino, the mill, and of the De Cecco brothers' pastificio, the pasta factory which has been producing pasta for a 120 years and has become a worldwide synonym for quality and Italian pleasure. The roots of this story are to be sought in Italy's pre-unitary days, when, in Fara San Martino, a small village situated at the foot of the Maiella, don Nicola De Cecco produced "the best flour of the surrounding countryside" in his stone mill. Another important milestone is the 1986 "Olive Oil Company" establishment, the first step towards differentiation of the product range, which will expand further in 1993.

Recommended with

Chitarrina Abruzzese is a pasta that goes with any kind of sauces, according to the regional tradition it is very often combined with a particular tomato sauce, which comes with one centimeter diameter veal meat balls the so called "pallottelle" (bullets).

Cooking indications
4 minutes

Typical nutrition value per 100 gram
Energetic value 359 kcal/1421 kJ
Proteins 15,5 gram
Carbohydrates 65,5 gram
Fats 3,9 gram

This product was added to our catalog on Monday 28 May, 2012.
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