About the product: The company set out to prove that Greece too can produce outstandingspaghetti. What they needed was an excellent raw ingredient, flawless technical expertiseand lots of patience. They chose the finest semolina flour from the heart of durum wheat,kneaded it slowly with well-sourced water, shaped it in bronze dies and naturally airdried it. The result was well worth it –a spaghetti that retains the flavor profile of a topquality wheat, featuring earthy aromas and a unique rough texture that holds every drop of sauce. Enjoy!
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.