The typical recipes of Abruzzo

You write about the cuisine of Abruzzo and you immediately remember, guilty of our literature, from Edoardo Scarfoglio to Paolo Monelli, of the panarda, a gigantic meal to which guests would be obliged, on the occasion of festive invitations. Of course, several times we have enjoyed the extraordinary hospitality of the Abruzzo people, and we write “enjoyed” because, always, we have been offered, and never imposed, very tasty foods (including panarda, a civil soup made with chickpeas and, of course, bread ).

Glory first: macaroni on guitar. The guitar consists of a rectangular wooden frame on which numerous steel wires are stretched at small intervals along the length. The dimensions of the guitar are approximately 50 centimeters long by 25 wide. The usual sheet of dough rolled out with a rolling pin to the size of the frame is spread out on the guitar, kept quite consistent.

Passing the rolling pin over it, long quadrangular lists fall out. These “alla chitarra” macaroni are cooked like other pastas and are seasoned in various home-made ways. However, with the real chitarra, either the amatriciana sauce or the lamb sauce with lots of hot pepper are almost a must.

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