Maccheroni alla chitarra is a traditional pasta dish from the Abruzzo region in Italy. It is named after the special tool used to make the pasta, called a “chitarra,” which resembles a guitar. This dish can be found in various towns and communes in Abruzzo, including Chieti, Teramo, and Pescara.

The history of maccheroni alla chitarra dates back to the 18th century when it was commonly prepared by the shepherds in the mountainous regions of Abruzzo. The pasta dough is made with just two ingredients – durum wheat flour and water. It is then pressed through the chitarra, creating long, square-shaped noodles. The pasta is typically served with a rich tomato sauce, often made with locally grown tomatoes, garlic, olive oil, and sometimes flavored with spicy peperoncino.

Maccheroni alla chitarra is a beloved dish in Abruzzo and has been recognized as a traditional agri-food product (PAT) by the Italian government. This recognition ensures that the dish is made following specific specifications and traditional methods. The pasta must be made with durum wheat flour from Abruzzo and water, and the sauce should use local ingredients whenever possible.

1. “Maccheroni alla chitarra” – Abruzzo Turismo (
2. “Maccheroni alla chitarra” – Pecorino d’Abruzzo (