About the product: Another high-quality traditional pasta. It’s mainly associated with the Greek populations of the Middle East –the Greeks of Pontus, Asia Minor and Cappadocia made petoura late every summer. Petoura looks like hilopites pasta, but it’s wider, strongly resembling Italian pappardelle. Its golden ribbons ensure a striking eye-pleasing effect for your gourmet dishes, even those based on the most minimalist of recipes.

About the company: A 40-year-long history in Pella, Macedonia, Greece. In 1969, Ghiorgos Martavaltzoglou, an Asia Minor refugee, sets up a bakery in his home village, Aravissos, Giannitsa, where he makes bread and traditional pies. A few years later, in 1974, the second generation puts up a flour mill which grinds top-quality flour. In 1980, the modest mill grows into a traditional food cottage industry. In the years to come, consumers’ trust and a rapidly increasing demand spurred the company into expanding to include the production of pasta – hilopites (Greek egg noodles), flour trahana, couscous etc.

Instructions: Cook in a sauce or barely covered, and serve in its reduced cooking water. Agrozimi petoura pasta, made with premium semolina durum wheat flour kneaded with fresh milk and eggs, is so flavorsome that can be enjoyed plain. Add a splash of olive oil or a knob of fresh butter and savor the deep flavor that only an excellent raw ingredient ensures.

(Greek: πέτουρα)

Agrozimi - Petoura - 500g

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Ingredients

Ingredients: Semolina from durum wheat, fresh pasteurized eggs, fresh pasteurized whole cow’s milk