WHAT IS CHITARRA?
Chitarra comes from the Italian word for guitar. This pasta is made by running the dough through a board of “strings” which slices the pasta into individual strands. Traditionally this is an egg pasta. Also the guitar wires do not give the pasta the same texture as bronze extrusion does. Industrial versions made today though forgo the romantic guitar-shaped box and instead go with standard metal dies. Another name for this pasta is maccheroni alla chitarra.
WHERE IS CHITARRA MADE?
This cut is native to central Italy in the region of Abruzzo (east of Rome). Food here is among the most diverse in Italy, with both coastal and mountain cuisine blending together to form a unique culinary tradition.
ABRUZZO STARRED IN A MOVIE WITH GEORGE CLOONEY!
The 2010 film “The American” was filmed in Abruzzo both because of its’ stunning scenery, but also to help the region financially recover from the catastrophic 2009 earthquake. Why spend Hollywood money blowing stuff up when you can just film in an earthquake zone? But while making the movie, stars and other filmmakers volunteered to help with relief efforts (including hosting a benefit screening). This was on top of working 12 to 14 hour days shooting under a hot Italian sun. To read more about the Abruzzo relief fund click here!
WHAT SAUCES GO WELL WITH CHITARRA?
It is a great pairing with most ragu sauces but this cut also works well with pesto. Or if you want to get really crazy, throw in some Alfredo sauce, or use this pasta as a bed for a nice Appenzeller Chicken Cordon Bleu!