Spaghetti alla Chitarra al Pesto Genovese e Pinoli Tostati (Fresh Spaghetti alla Chitarra with Pesto Genovese and Toasted Pine Nuts) Spaghetti alla chitarra come from Abruzzo and pesto genovese comes from Liguria, so putting the two together is not tradition. It is a decision about surface. The chitarra cuts a strand with a square section and four live edges, and those edges hold a thick basil paste in a way that a round extruded spaghetto never manages. Nothing else here is

Spaghetti alla Chitarra Freschi alla Nerano con Crema di Piselli (Italian Fresh Spaghetti alla Chitarra alla Nerano with Pea Cream) Spaghetti alla Nerano is a dish of four ingredients that behaves like a dish of forty. Zucchini, oil, Provolone del Monaco and basil, and yet every cook who has tried it knows the two ways it fails: the cheese seizes into rubbery threads at the bottom of the pan, or the sauce breaks and leaves a slick of oil around dry pasta. Everything here exis

Spaghetti alla Chitarra Freschi con Pomodorini Confit e Stracciatella (Italian Fresh Spaghetti alla Chitarra with Confit Cherry Tomatoes and Stracciatella) This plate puts three hundred kilometres between its two halves. The pasta is Abruzzese, cut on a wire strung frame that gives a square edged strand with four rough faces instead of the smooth round profile of extruded spaghetti. The cheese is Pugliese, the shredded curd and cream from inside a burrata. Between them sits a