Spaghetti alla chitarra [SEP] country of origin
Spaghetti alla chitarra
Spaghetti alla chitarra (), also known as maccheroni alla chitarra, is a variety of egg pasta typical of Abruzzo, Italy. Tonnarelli are a similar pasta from Lazio. They have a square cross section about 2–3 mm thick.
Ciriole is the thicker version of chitarra, approximately double the thickness of spaghetti. It has a squared shape rather than round.
The name of this spaghetti comes from the tool (the so-called "chitarra", literally "guitar") this pasta
Troccoli
Troccoli is a thick spaghetti-like pasta featuring a square or oval cross section. It is typical of the Apulian and Lucanian cuisines and is often compared to spaghetti alla chitarra due to its ultimate shape, though the processing for making troccoli does traditionally not require the so-called "chitarra", which in turn is a distinctive tool in the preparation of "spaghetti alla chitarra".
Description.
Troccoli is a spaghetti-like pasta which is traditionally processed by the so-called "troccolaturo" or