With the egg pasta specialities, De Cecco takes you on a journey of discovery of the typical types from traditional and regional Italian cooking. The range consists of five versions, such as Chitarrina Abruzzese and Maccheroni alla Chitarra, typical of the Abruzzo region and originally made with a special wooden frame with steel cords called a "chitarra"; Tonnarelli, typical of the Lazio region, are the local variation of Maccheroni alla Chitarra from Abruzzo; Garganelli, a version from Emilia Romagna, were originally made by rolling a square of pasta round a little ridged wooden stick named after a chicken’s oesophagus, known as a "garganel"; and Strozzapreti, which are similar to thin bucatini and were made by wrapping the pasta around a knitting needle.
