Chitarra is the quintessential pasta shape of Abruzzo. The square-edged spaghetti can be found served with a rich and hearty ragu of duck or simply with garlic and olive oil. For us, chitarra is best tossed with barely heated cherry tomatoes, lots of basil and a healthy pour of the best raw extra virgin olive oil.
There aren't many folks who can tell us what pasta used to taste like in Italy. It's not something most grandparents pass along to their grandkids. If you're family business is pasta though, this is vital information.
Gianluigi Peduzzi's grandfather started the company in 1924 and the pasta they made back then had a lot in common with what you'll find today inside the brown bag of Rustichella d'Abruzzo. But one thing that Gaetano didn't have was modern agriculture. Crops were inconsistent and yields were low. Protein counts in the wheat were erratic and the finished product was often very different from the season before. The varieties of wheat he used to make pasta were summer varieties - very different from the hearty, winter-strengthened varieties now ubiquitous in pasta production. But the common thread between the past and present is the production method - the best semolina flour blended with mountain spring water, extruded through bronze dies and allowed to dry at low temperatures for a long time.
So when Gianluigi Peduzzi began partnering with local farmers in Abruzzo to resuscitate some of these nearly-extinct types of wheat - Mongibello, Varano and San Carlo - to produce pasta like his grandfather used to, we knew the results would be spectacular.
And so Primo Grano from Rustichella d'Abruzzo was born. Three typical cuts from Abruzzo, all made with locally-grown heirloom varieties of summer wheat. The pasta has a soft, yeasty flavor and a delicate texture. Primo Grano is best served with light sauces or extra virgin olive oil so not to overwhelm the delicate aroma and flavor.
Below are the available bulk discount rates for each individual item when you purchase a certain amount
Posted by EHS on 1st Aug 2012
The Rustichella D'Abbruzzo pastas - and the Chitarra in particular - are, hands down, the best pastas I have had outside of Italy. They have every quality one hopes for in a mouthful of pasta - just chewy enough(but never doughy), perfect carriers for sauce, and with that satisfying taste of wheat underneath the sauce. Bravo, Market Hall!
Posted by ADR on 24th Aug 2011
We are big fans of this brand of pasta, especiallyt he Chitarra. I tried this "primo grano" version, a bit skeptical that we would notice a difference. We could. It has a bit more flavor and texture than the regular. We'll probably stick with the regular most of the time (for price), but this is a nice treat for something different.