Giuseppe Cocco Guitar Spaghetti 500g - Artisan Pasta

Pasta alla chitarra is Abruzzo's most iconic pasta shape. It is made by cutting a sheet of pasta on a frame of steel wires, called a chitarra (guitar), which gives it its square cross-section and porous surface, capable of holding any sauce.

Giuseppe Cocco's pasta is produced in Fara San Martino using spring water, extra semolina from the best durum wheat in the world and Italy, rough bronze dies, and low-temperature drying.

Seven minutes of cooking, and you'll understand why some pasta factories still exist.

Why choose it

• Rough bronze die-cut. The surface holds the sauce like no smooth pasta can.
• Spring water from Fara San Martino, extra semolina from the best durum wheat in the world and Italy.
• Low-temperature drying that preserves aroma and consistency.
• Homemade Chitarra shape, 7 minutes cooking al dente
• Artisanal pasta factory registered with the Guild of Artisans of the Province of Chieti no. 31794.
• 🇮🇹 Produced in Fara San Martino, Abruzzo.

How to use it

With ragù alla teramana (lamb, pork and beef, slow-cooked, tomato) it becomes the quintessential Abruzzese Sunday dish.

With Ventricina del Vastese cut into chunks in the sauce, it's the first dish you'd eat every time you come home.

With garlic, oil, and chili pepper, it's already complete as is.

With "pallottine" (small meat and sauce meatballs) it's the most classic and delicious version of Chitarra alla teramana.

Ingredients

Durum wheat semolina, water.

May contain traces of soy and mustard. Country of wheat cultivation: Arizona and Italy. Country of milling: Italy.

Product details

Type: Durum wheat semolina pasta — Chitarra shape

Origin: Abruzzo, Fara San Martino (CH)

Producer: Artisanal Pasta Factory Cav. Giuseppe Cocco

Weight: 500 g

Cooking time: 7 minutes al dente

Die: rough bronze

Storage

Store in a cool, dry place, away from heat sources and direct light.

A tip from the Belfiore Brothers

< With Ventricina del Vastese ragù, it's the first course you don't have to explain to anyone, you just put it on the table. If you want to use chitarra as they do in Abruzzo, cook it with "pallottine" and you'll have the Teramana recipe.>