Abruzzo is a region nestled in the heart of Italian culinary culture, where every dish tells a story of tradition and passion.
Just like the art of pasta alla chitarra (Guitar Pasta), a sensory odyssey and a hallmark of Abruzzese cuisine that captivates even the most discerning palates
A moment of conviviality with my family while my grandmother Lucia, my mother Anna Maria and my aunts prepare homemade “pasta alla chitarra” (guitar pasta).
In the rich tapestry of Abruzzo’s culinary lore, emerges a dish steeped in centuries of tradition and artisanal finesse: Abruzzo’s Guitar Maccheroni.
This delicacy, also known as Guitar Spaghetti, owes its moniker to the instrument used in its crafting—a relic of culinary ingenuity dating back to the XVIII century.
The advent of the “maccarunàre,” later christened Chitarra (Guitar), marked a watershed moment in pasta production across the Abruzzo region.
It was in the 1700s that this contraption, erstwhile dubbed “lu carrature,” made its debut, courtesy of the visionary “setacciari” of San Martino sulla Marruccina, in Chieti province.
The introduction of steel wire, disseminated by the Germans and embraced by local craftsmen, facilitated the genesis of this culinary guitar, its strings spaced approximately 2-3 mm apart.
The alchemy unfolds as the dough, comprising durum wheat semolina, eggs, water and a pinch of salt, is laid atop the wooden frame and compressed with a rolling pin.
The steel strings incise the pasta, yielding strands with a square profile, porous texture, and ample length.
Abruzzo’s Guitar Maccheroni, with their robust and ample texture, epitomize culinary excellence and lend themselves to an array of condiments, with mixed meats ragout reigning supreme.
This dish, lauded worldwide, stands as a testament to Abruzzo’s agri-food heritage and the prowess of its pasta artisans.
Amidst an increasingly frenetic world, rediscovering the flavors of yore emerges as an experience as precious as it is scarce.
Abruzzo’s Guitar Maccheroni serves as a poignant reminder that tradition is a treasure to safeguard, a saga to narrate, and a flavor to savor.
Whether part of a nuptial feast or an intimate dinner among friends, this dish reconnects us with deep-seated roots and an authenticity redolent of home.
At Italia Sweet Italia, our kitchens welcome guests with fervor to partake in the secrets of this iconic dish.
Under the expert guidance of my cousin Rosa and my mother Anna Maria, we orchestrate unforgettable culinary escapades with our guests.
Our preferred condiment? A succulent mixed pork, veal and chicken meat sauce, slow-cooked to perfection, ensconcing the pasta in a warm embrace of authentic flavors.
The tantalizing aroma wafting through the kitchen beckons one and all to the table, where tales and laughter intertwine.
Amidst a plethora of tourist destinations, Italia Sweet Italia proffers a singular alternative.
Our ethos revolves around proffering authentic experiences that resonate deeply within the heart and palate.
Traversing the flavors and traditions of our cherished Abruzzo, we proffer experiences transcending mere tourism.
La pasta alla chitarra, from its ancient instrument to the table, is one of our region’s iconic dishes.
A sensory journey celebrating Abruzzese culinary tradition and artistry.
It extends an invitation to gather around the table as friends, to partake in the essence of life, and to craft enduring memories.
Prepare to embark on an unforgettable journey into the soul of Italian cuisine.
The sweet life awaits.
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