Central Apennines

Abruzzo

Abruzzo is famous for maccheroni alla chitarra: square-cut strands pressed through a wire-stringed frame, often paired with lamb or tiny meatballs.

Capital: L'Aquila 2 recipes Mountains, sheep pastures, saffron, chili, durum wheat.

Pasta identity

The Apennines shaped a shepherding cuisine of lamb, pecorino, saffron, and dried pasta.

The chitarra tool gives pasta a rough square edge that grips sauce beautifully.

Abruzzese sauces are often hearty without being heavy, using tomato, lamb, chili, and pecorino with confidence.

Cook Abruzzo

Square-cut Abruzzese pasta with tiny meatballs in tomato sauce.

Rustic hand-cut pasta with beans, tomato, garlic, and chili.