Spaghettone is a classic that cannot be missing on your tables. Produced with 100% Abruzzo durum wheat semolina, bronze drawn and dried at low temperature, it has an unmistakable texture and aroma of wheat. The recipe par excellence sees it as protagonist in Carbonara or in combination with some white and red Rustichella d'Abruzzo condiments, such as "Cacio e Pepe" or "Salsiccia".

Format similar to spaghetti but with a greater thickness and a square section instead of a round one, which derives from the typical tool used for its preparation (called "guitar"), which gives this pasta a decisive texture capable of completely capturing the condiment, which can range from a simple but very good tomato and basil, to a more full-bodied and rustic one like sausage and radicchio up to a more “healthy” one like the “pesto alla Genovese” Rustichella d'Abruzzo.

One of the most known and appreciated shapes in the world made with 100% Abruzzese durum wheat semolina, bronze drawn and dried at low temperature, which is used in many recipes: mushrooms, sausage and saffron or the traditional ragù all'abruzzese and Pecorino di Farindola. It also goes very well with all Rustichella d'Abruzzo white and red sauces.

This artisanal "mixed" pasta shape was born and developed in the land of Abruzzo, in particular in Teramo, where as early as 1800 housewives cleaned the cupboards from the remains of food prepared during the winter, cooking a "plentiful single dish" products such as legumes, various types of dry pasta, fresh vegetables, raw ham and eggs, with the intention of leaving winter behind and celebrating the beginning of spring. LE VIRTU 'also go well with Rustichella d'Abruzzo Pecorara sauce.