Chitarre con le Pallottine

Chitarre con le Pallottine is a pasta dish from the Abruzzo region of Italy, named for the chitarra (“guitar”) pasta—square-cut strands made by pressing dough across a wire-framed tool—and the small, tender meatballs known as *pallottine*. The dish exemplifies the region’s resourceful cucina povera tradition, combining simple ingredients into a hearty, aromatic meal. Key components include the chitarra pasta, often made from eggs and semolina flour, and the pallottine, typically a mix of ground beef and pork seasoned with garlic, pecorino cheese, parsley, and sometimes nutmeg. The meatballs are browned and then simmered in a light tomato sauce enriched with the pasta cooking water.

A great version of Chitarre con le Pallottine is distinguished by the pasta’s perfect al dente texture, the meatballs’ lightness (achieved by mixing bread soaked in milk or broth into the meat), and a sauce that balances acidity with the savoriness of the meat and cheese. The dish should be served with the pallottine nestled among the strands of chitarra, often finished with a grating of pecorino.

Regional variations across Abruzzo may substitute lamb or pork for the beef, or add cinnamon or chili flakes to the sauce. In the town of Colonnella, *Agriturismo Zenobi* offers a rendition celebrated by the culinary program *Sentieri Golosi*, highlighting the local tradition of using farm-fresh eggs for the pasta and naturally raised meats for the pallottine. Outside Abruzzo, cooks sometimes swap the chitarra for spaghetti or other dried pastas, but authentic renditions require the chitarra’s distinct texture to catch the sauce and hold the tiny meatballs.