Tradition Inspired By Passion

La Pasta di Aldo was created in the town of Monte San Giusto, a charming spot in the inland of the Marches region that straddles the Adriatic Sea and Sibylline Mountains. A rigorous selection of the base materials and production methods that go beyond the traditional art of artisan pasta making, an indefatigable dedication and pure mastery: these are the secrets of La Pasta di Aldo, a genuine masterpiece to be kept in the pantry of any self-respecting gourmand.
A different mix of durum wheat flour is used for each kind of pasta; the dough is mixed with the utmost care and worked in order to ensure that it is soft. La Pasta di Aldo stands out for its superior cooking performance. When it is added to the pan after cooking, it retains the sauce like few other pastas can. Thanks to its rough and permeable texture, you can savour the pure joy of a unique taste and the substance of tradition that inspired it.

It is more of a traditional ritual than a method.

It originated in Abruzzo, in order to support combinations with sumptuous sauces such as mixed meat ragù of beef, pork and lamb, or game in general. Full-bodied and with each strand separate from the other, Chitarrine pasta has succeeded in forging a new status in the kitchen: our Chitarrine goes wonderfully with simple and delicate dishes such as white fish sauces or sautéed in the pan with vegetables.

Chitarrine is perfect for restaurants, because it passes the buffet test without having to undergo any changes; the pasta is well-separated and tasty to the very last portion!

 

 

INGREDIENTS: DURUM WHEAT SEMOLINA, EGGS 32%

THICKNESS: 1,8 - 2,1 MM

WIDTH: 2 MM

COOKING TIME: 6 / 8 MINUTES

PORTIONS: 250 G / 4 PORTIONS

BOXES: 250 G / 1 KG

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