Spaghetti alla chitarra made from Italian durum wheat semolina (72 %) and fresh egg (20 %), plus water. Nothing else goes in. Made in Italy and frozen.
Each piece weighs 3 kg. For restaurants, pizzerias, hotels, canteens and catering – with tomato sauce, ragù, fish or simply butter and Parmesan.
Preparation: cook 3–4 minutes in boiling salted water. Or 4–5 minutes in a pan with liquid sauce.
Storage: frozen at −18 °C or colder, 24 months. 1 piece per carton.
