It originated in Abruzzo, in order to support combinations with sumptuous sauces such as mixed meat ragù of beef, pork and lamb, or game in general.
Full-bodied and with each strand separate from the other, Chitarrine pasta has succeeded in forging a new status in the kitchen: our Chitarrine goes wonderfully with simple and delicate dishes such as white fish sauces or sautéed in the pan with vegetables.
Chitarrine is perfect for restaurants, because it passes the buffet test without having to undergo any changes; the pasta is well-separated and tasty to the very last portion!
