Below is a list of all known varieties for Chitarra. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Chitarra (Gluten-Free) | Chitarra made from alternative flours (e.g., rice, corn), mimicking the fresh, firm texture of the square-edged pasta. |
| Chitarra (Saffron Dough) | Chitarra pasta dough infused with saffron, resulting in a vibrant yellow color and a distinct, lightly floral flavor. |
| Chitarra (Spinach Dough) | Chitarra pasta dough infused with spinach, resulting in a green color and subtle, earthy flavor. |
| Chitarra (Thick Cut) | A thicker square cross-section of Chitarra, intended for use with heavy, slow-cooked meat ragùs. |
| Chitarra (Thin Cut/Fine) | A thinner cross-section of Chitarra, allowing it to cook faster and suitable for lighter, broth-based preparations. |
| Chitarra (Whole Wheat) | Square-edged strands made from whole wheat flour, giving the pasta a rustic texture and higher fiber content. |