Spaghetti alla Chitarra (2.5 mm) is a typical pasta shape from Abruzzo, known for its square cross-section and full-bodied texture. Thanks to its rough, porous surface, spaghetti alla chitarra holds sauces perfectly, from traditional Abruzzo meat sauces to more modern and creative recipes. Their firm texture and authentic flavor make them ideal for both substantial and convivial dishes.

Artisanal pasta obtained exclusively from stone-ground farm-grown and local grains, slowly extruded through bronze dies, and dried at temperatures no higher than 40°C for 18 to 46 hours.