Spaghetti alla chitarra: taste and tradition

The chitarra, or spaghetti alla chitarra, or maccheroni alla chitarra, are a variety of egg pasta typical of Abruzzese cuisine. To make these spaghetti, a kitchen tool called a "chitarra" is used. They are typical of the central-southern Adriatic areas, particularly Abruzzo. Pastificio Groppi is a historic company from Piacenza that produces fresh pasta, skillfully combining tradition and innovation, which allows for a healthy, safe product with the taste of homemade pasta. Pastificio Groppi, active in the Piacenza area since 2001, champions culinary regionality by bringing a product that represents the union between tradition and innovation. Second only to Grandma. Fresh egg pasta PASTA INGREDIENTS: "00" soft WHEAT flour, pasteurized EGGS (27% of pasta), extra virgin olive oil, iodized salt (salt, potassium iodate)." NUTRITIONAL TABLE  

Average values	100 g
kJ /kcal	1238 kJ / 293 kcal
Fat	5 g
of which saturates	1 g
Carbohydrates	50 g
of which sugars	1 g
Protein	11 g
Salt	0.75 g

Storage instructions: Keep refrigerated