Chitarra selected durum wheat pasta is a classic square-cut long pasta, extruded through bronze and slow-dried at low temperature for a firm, porous bite that holds sauce. Made with a curated selection of Italian durum wheat semolina—a blend developed to highlight aroma, golden-amber color, and texture. 
 
BRONZE-DRAWN & SLOW-DRIED: micro-rough surface and elastic core for superior sauce grip and flavor retention.
SELECTED DURUM WHEAT: a studied blend of Italian grains; coarser semolina and natural amber hue. 
ICONIC SHAPE: square-section chitarra strands deliver an elegant twirl and restaurant-level plating.
FAMILY & ENTERTAINING: cooks in 8–10 minutes (to taste).
SMALL-BATCH FRESHNESS: intentionally small stocks; frequent fresh restocks for better aroma and bite.
FROM VENICE, CURATED: Caravella Fine Food - selected gourmet foods from Venice.
 
WHY IT'S SPECIAL:
 
Texture & shape advantage: the square profile of Chitarra selected durum wheat pasta grips light to hearty sauces and keeps an al dente core.
Clean-label simplicity: just selected semolina and water; the grain’s character shines through. Craft process: bronze dies + low-temperature drying create a porous surface and preserve wheat aroma.
Grain story, briefly: “Selected” semolina is a blend of Italian durum wheats refined for coarser granulometry and a golden-amber color, giving a fuller wheat note in the bowl.
 
HOW TO ENJOY (Chef-Simple Ideas)
 
Tomatoes, Basil & EVOO: Emulsify pan tomatoes with a ladle of pasta water; toss Chitarra selected durum wheat pasta and finish with basil and EVOO.
Clams & White Wine: Steam clams with garlic; glaze pasta in the juices until glossy; finish with parsley and lemon zest.
Ragù Bianco: Veal/pork with soffritto and rosemary; finish chitarra in the pan for a silky coating.
Pesto & Lemon: Loosen pesto with pasta water; toss chitarra and add lemon zest for lift.
 
Cook’s Tip: Pull Chitarra selected durum wheat pasta 1 minute early and finish 30–60 seconds in the pan with sauce plus starchy pasta water to build a silky emulsion.