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Agrozimi Byzantine Style Trahana (Frumenty) 500 gr

  1. Made by traditional recipe - 100% handmade, according to Byzantine Cuisine.
  2. Unique flavour and may substitude rice as side-dish.
  3. Saute with butter 200gr of frumenty, add 1,5 lit water, salt and pepper as wished and boil for 15 minutes.
  4. Ingredients: Durum wheat flour, tomato, dehydrated vegetables (spinach, leek, onion), red pepper, basil, red pepper flakes.
  5. It doesn’t contain colouring additives and preservatives.

This traditional Greek pasta called “trahanas” is a high nutritious meal, which our grandparents use to eat. The ingredients are strictly from local producers of the agricultural region of Thessaly Greece. For this particular trahana we use the authentic recipe from Constantinople, Byzantium.   Perfectly cooked as a soup with chicken or with feta cheese. 

How to cook: Saute with butter 200gr of frumenty, add 1,5 lit water, salt and pepper as wished and boil for 15 minutes. Served as soup. If you wish it as porridge, reduce water to 600ml. 

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Meet the producer

 

In 1969, Ghiorgos Martavaltzoglou, an Asia Minor refugee, sets up a bakery in his home village, Aravissos, Giannitsa, next to the

archaeological site of Pella, where he makes bread and traditional pies.

With a view to ensuring the quality of the raw materials used in the bakery, 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 exclusively producing foodstuff from processed grains (hulled wheat, bulgur and wheat trahana), using traditional production and conservation methods. 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.

The third generation is gradually taking over at the helm of the family business transferring production to the premises of a brand new factory equipped with state-of-the-art technology according to the ISO 22000 standards.