Spaghetti alla chitarra is a traditional dish hailing from Abruzzo, Italy and is made using a tool resembling a guitar, or chitarra (pictured below). The chitarra is a wooden frame with parallel wires that the pasta dough is pushed through to give the individual strands their shape. Before the chitarra was invented in 1890, pasta was cut using a special rolling pin, but spaghetti alla rolling pin doesn’t have the same charming quality.
Polpette, or meatballs, have been a staple in Italian cooking since Ancient Roman times, and were even featured in the ancient cookbook, Apicius. Enjoy our spaghetti e polpette with tomato sauce for our take on a classic comfort food.
Ingredients (allergens in bold): Fresh pasta (Wheat flour, Egg), Beef, Homemade tomato sauce, Grana Padano Cheese, White bread (Wheat flour, Water, Yeast, Salt), Milk, Celery, Carrot, Onion, Extra
virgin olive oil, Egg, Salt, Black pepper, Thyme
Garnish Ingredients: Parmesan cheese