Chitarra is the specialty of Abruzzo and is named after the tool used to make it, la chitarra (the guitar).

It’s made with a wooden frame with thin metal wires stretched across, over which a sheet of pasta is pressed through with a rolling pin, and then strummed, causing the cut chitarra to fall through. This creates the chitarra’s square shape.

In the Abruzzo, it is typically served with a ragu of lamb or wild boar. This also lends itself to the most wonderful basic recipe there is; Sofia “Gli Strani” olive oil and Pecorino di Parco.


Welcome to Marcelli Formaggi. This site is for wholesale only.

                    If you would like to make a retail purchase please visit Abruzzo Pantry