Chitarra con Polpettine

Chitarra con Polpettine is a traditional pasta dish from Italy’s Abruzzo region, specifically associated with the town of Atri. The name refers to two key components: “chitarra,” a square‑cut egg pasta made using a stringed wooden tool that resembles a guitar, and “polpettine,” small, tender meatballs. The pasta’s unique shape — thin, square strands — allows it to hold onto sauce better than round spaghetti.

The dish features chitarra pasta, typically made with fresh eggs and semola flour. The polpettine are composed of ground veal or pork, sometimes beef, mixed with aged pecorino, breadcrumbs, garlic, and parsley, then simmered in a simple tomato sauce. What distinguishes a great version is the texture: the pasta should be al dente with a slight chew, and the meatballs must be small and delicate, not dense, so they blend seamlessly with the sauce.

Regional variations exist throughout Abruzzo and neighboring areas. Some cooks add peas or white wine to the sauce, while others use lamb instead of veal. At Rurabilandia in Atri, a version praised by *Gambero Rosso* highlights the traditional balance of rich tomato, tender polpettine, and handmade chitarra. Authentic preparation relies on using local pecorino and the characteristic pasta mold, ensuring the dish remains true to its rustic, coastal roots.