Verrigni Chitarra
Verrigni Chitarra: long dry pasta with a square cross-section by Verrigni (Verrigni Trafilata in Bronzo range).
Verrigni Chitarra is long dry pasta with a square cross-section made by the Italian brand Verrigni. The product belongs to the Verrigni Trafilata in Bronzo range.
Pack sizes: 500 g. Protein: 13.5 g per 100 g. The pasta is drawn through bronze dies, which gives it a rough surface that holds sauce well. It is dried slowly at a low temperature.
The square edges give a firm bite and hold meat ragù, tomato sauces and pecorino-based dressings well. Classic dishes for this shape: amatriciana, cacio e pepe and carbonara. Allergens: gluten. The full list of ingredients and allergens is printed on the pack. As with any pasta, use plenty of salted boiling water and toss it with the sauce straight after draining.
Facts
| Raw material | Semolina from 100% Italian durum wheat |
|---|---|
| Main use | Amatriciana, cacio e pepe, carbonara |
| House range | Verrigni Trafilata in Bronzo |
How it connects to Pasta
Verrigni Chitarra → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Verrigni Trafilata in Bronzo, Spaghetti alla chitarra
Frequently asked questions
What are the ingredients of Verrigni Chitarra?
Semolina from 100% Italian durum wheat. The full list of ingredients and allergens is printed on the pack.
What is Verrigni Chitarra served with?
The square edges give a firm bite and hold meat ragù, tomato sauces and pecorino-based dressings well.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
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