A traditional square-cut spaghetti.

On their farm in the Marche region near Ancona, Carlo and Carla Latini grow special clones of rare wheat that allow them to produce pasta of unrivaled taste and texture. Latini pastas are bronze-died, then dried at special low temperatures that allow the wheat to retain much of its nutritional value. He also believes this is the only way to make pasta that preserves the high gluten content and exceptional flavors of our outstanding durum wheat. The color of the Latini box was selected by Carlo's wife, Carla, and is the warm color of a cloak that covers the shoulders of a beautiful woman painted by Tintoretto.

The guitar-like chitarra is a special tool used to make pasta. Fresh dough is pushed with a rolling pin through the wires on the chitarra's wooden frame. This process is what gives spaghetti alla chitarra its distinctive square shape.