Chitarra means "guitar" in Italian, and the dough for this square-cut spaghetti was traditionally rolled over a box strung with metal guitar strings to create the straight-sided strands. Chitarra was born in Abruzzo, where they serve it with mutton ragù or tomato sauce and fresh sheep's milk ricotta. For something really special, try it with sea urchin, garlic, red pepper and olive oil.
About the Producer: In 1929, Gaetano Sergiacomo started making rustic pasta using the whole wheat flour produced at his family’s stone mill in the small town of Penne in Abruzzo. In 1981, his daughter, Nicolina Peduzzi, decided to revive the pastificio (pasta factory), naming the new product line Rustichella d’Abruzzo. Soon after, Nicolina’s adult children Gianluigi and Stefania joined the family business, and within a few years, the small pastificio had grown into one of the most extensive artisanal pasta lines in Italy. Today, Rustichella d’Abruzzo offers a diverse selection of pasta, pasta sauce, holiday goods and more.