Chitarra con Sugo di Capriolo

Chitarra con Sugo di Capriolo is a traditional pasta dish from the Abruzzo region of Italy, where the rugged Apennine mountains provide abundant game. The name refers to the pasta itself: chitarra, a square-cut spaghetti-like noodle made by pressing dough through a wire-strung device called a chitarra, or "guitar." The sauce, sugo di capriolo, features roe deer (capriolo) as its central ingredient, often braised with red wine, tomatoes, aromatic herbs such as rosemary and juniper, garlic, and olive oil. A great version of this dish relies on the contrast between the firm, egg-rich chitarra and the deep, slow-cooked game sauce. The meat should be tender but not shredded, retaining a slight chew, while the sauce clings evenly to each strand of pasta without being overly heavy. The use of wild capriolo imparts an earthy, slightly sweet flavor that is distinct from domesticated meats. Regional variations may substitute other local game like wild boar or hare, or adjust the intensity of herbs depending on the microclimate of the mountainous valleys. In Civitella Alfedena, a small town within the Abruzzo, Lazio, and Molise National Park, the dish is served at Il Guado della Valle, where according to a user named JustUs, the preparation highlights the purity of the local capriolo and the handmade chitarra, reflecting the culinary heritage of the region.