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OLASZ10
De Cecco Macaroni alla Chitarra n° 13 500g
1 590 Ft
Maccheroni alla Chitarra from Abruzzo corresponds to an original long format with square sections.
Historically, the dough was cut with a special tool called a "chitarra", which consisted of a wooden frame on which thin steel wires were stretched. The not-too-thin dough (the thickness of which corresponds to the distance between the fibers) was placed on the fibers and then cut with a special rolling pin.
Historically, the dough was cut with a special tool called a "chitarra", which consisted of a wooden frame on which thin steel wires were stretched. The not-too-thin dough (the thickness of which corresponds to the distance between the fibers) was placed on the fibers and then cut with a special rolling pin.
The most characteristic seasoning with this form is lamb ragout. In some areas of Abruzzo, the traditional seasoning of Maccheroni alla Chitarra is a tomato sauce enriched with veal balls about one centimeter in diameter, called "pallotelle".
Maccheroni alla Chitarra is also excellent for various meat sauces, tomato and eggplant-based sauces, or fish-based sauces.
Maccheroni alla Chitarra is also excellent for various meat sauces, tomato and eggplant-based sauces, or fish-based sauces.