Greek Organic & Traditional
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Agrozimi Tagliatelle With Egg & Milk 400 gr

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  1. Made according to traditional recipe.
  2. Air dried pasta handmade in small quantities.
  3. Ingredients: Semolina from durum wheat, fresh pasteurized eggs, fresh pasteurized whole cow’s milk.
  4. Add in boiling salted water for let them boil for 5 minutes.
  5. No preservatives or additives.

With durum wheat cultivated in high altitudes and milled under low temperatures.  Air dried pasta handmade in small quantities. From egs, milk and durum wheat.

How to Cook: Boil for 5 minutes in plenty salted water. 

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.