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L'Aquila
Abruzzo
Sheep, saffron, and silent mountains.
Wild, pastoral, rugged. The shepherd's pasta tradition.
"Cook over fire when you can. Saffron when you must."
What this region tastes like
A flavor portrait of Abruzzo.
Rich70%
Earthy80%
Coastal20%
Herbaceous50%
Spicy60%
Rustic90%
Signature pasta dishes
Born here. Perfected here.
RusticMeatyHandcut
Maccheroni alla Chitarra
Maccheroni alla Chitarra
Square-cut egg pasta cut on a wire 'guitar' with lamb ragù.
Medium 2 h
View recipe 
FestiveMeatyAbruzzese
Chitarra con Pallottine
Chitarra con Pallottine
Guitar-cut pasta with tiny veal-and-pork meatballs in tomato.
Medium 2 h
View recipe 
SimpleSpicyPantry
Spaghetti Aglio, Olio e Peperoncino
Aglio, Olio e Peperoncino
Garlic, olive oil and chili — the shepherd's late-night supper.
Easy 20 min
View recipe Signature ingredients
- Zafferano dell'Aquila DOPAmong the purest saffrons in the world.
- Pecorino AbruzzeseAged, sharp, mountain milk.
Pasta shapes born here
- Maccheroni alla chitarraSquare cross-section from the wire-strung 'guitar'.
Wine pairings
- Montepulciano d'AbruzzoDeep, plummy, friendly.Pairs with: Lamb ragù.
Chef Rigatoni says
A note from the kitchen
"Lamb, rosemary, tomato, three hours. That's the ragù."