page_title: Cuisine of Abruzzo
section_title: Pasta
hierarchical_section_title: Cuisine of Abruzzo / Dishes / Pasta
caption_attribution_description: English: "Spaghetti alla chitarra" and Bolognese ragoût (sauce) Italiano: Spaghetti alla chitarra e ragù alla bolognese
context_page_description: The traditional cuisine of Abruzzo is eclectic, drawing on pastoral, mountain, and coastal cuisine. Staples of Abruzzo cuisine include bread, pasta, meat, cheese, and wine. The isolation which has characterized the region for decades has ensured the independence of its culinary tradition from those of nearby regions. Confesercenti, an Italian trade organization, conducted a 2013 study which called Abruzzo the best place to dine in Italy.
context_section_description: One of the region's most popular dishes is maccheroni alla chitarra. The pasta is prepared by pressing dough through a chitarra, creating long, thin noodles similar to spaghetti. It is served with a tomato-based sauce, often flavored with peppers, pork, goose or lamb, accompanied by regional side dishes such as the bean-and-noodle soup known as sagne e fagioli (flavored with tomatoes, garlic, oil, and peperoncini). Other popular pasta dishes are gnocchi carrati, flavored with bacon and pecorino cheese, and pastuccia (polenta with sausage, eggs, and cheese).
caption: Maccheroni alla chitarra
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