Abruzzo land of pasta and famous pasta makers: a supremacy based on territorial characteristics and on pasta makersâ experience. Abruzzoâs pasta, fresh or dry, identifies itself with regional culture and tradition, and thatâs why the âchitarra (guitar), the rudimental loom in wood scoured by wires to have the famous âmaccheroni alla chitarraâ, is a symbol of our region.
Queen of Mediterranean diet for its balanced alimentary quality and its goodness, Abruzzoâs pasta is living a moment of prestige all around the world.
Maccheroni alla chitarraâs dough is made by flour, eggs and salt. Following the rule, maccheroni should be âthin as a hair, light as a feather and perfumed as a flowerâ.
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Ravioli di ricotta
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âMaccheroni alla mugnaiaâ are not just typical, but rooted in Abruzzoâs culture. Bran, water and salt are the basic ingredients of these maccheroni which need a tasty flavouring, as ragù of mixed meats or ragù of bacon and pork.
In Abruzzo we also use Ravioli with cottage cheese and/or meat, very good.
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Scrippelle 'mbusse
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Saying pasta in Abruzzo means exploring a word of tastes, with original shapes and various combinations. Traditional dishes are numerous and all to taste, such as anelli, tacconi, sagne, and scrippelle, a sort of pancake served rolled in broth, and so they are called 'mbusse (soaked)
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