Typical dish of L'Aquila
Maccheroni alla chitarra with lamb ragù
Maccheroni alla chitarra appear as strands of square-cut pasta, rough and firm, able to generously hold the sauce. In L'Aquila they are enveloped in a deep, fragrant lamb ragù, where the meat slowly cooks with tomato, wine, and countryside herbs. The result is an intense, rustic, and comforting first course, where the elastic pasta meets the tender savoriness of the meat. It is the dish that opens Sunday lunches and holiday tables in Abruzzese homes.
Season: Tutto l'anno€10–16
Why it matters
This dish tells the pastoral story of the inland area around L'Aquila. The lamb recalls the centuries-old tradition of transhumance and sheep farming, while pasta alla chitarra represents one of the most distinctive techniques of Abruzzese cuisine. Together they form a gastronomic symbol that connects the city to its mountains and to the rural life that shaped it.
Origin story
Maccheroni alla chitarra originated between the 19th and early 20th centuries in Abruzzese homes, thanks to the use of the “chitarra”, a wooden frame strung with steel wires that cuts sheets of pasta into square-section spaghetti. In the L'Aquila area the pasta has often been paired with lamb ragù, an ingredient abundant in pastoral communities. Over time the recipe has become a staple in the city's trattorias and family lunches.
Typical ingredients
maccheroni alla chitarracarne d’agnellopassata di pomodorovino rossocipollaolio extravergine d’oliva
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