Agrozimi Traditional Greek Handmade Sour Trahana Pasta Made With Real Yogurt and Whole Milk (17.6 Ounces, 500 Grams)

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Agrozimi Traditional Greek Handmade Sour Trahana Pasta Made With Real Yogurt and Whole Milk (17.6 Ounces, 500 Grams)

Regular Price: US$55.00

Special Price US$39.99

Availability: In stock

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Pantry Staples Canned & Jarred & Packaged Foods Packaged Meals & Side Dishes Dry Soup Mixes

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WELCOME TO AGROZIMI!

Agrozimi traditional Greek pasta from the Martavaltzoglou Family

GREEK PASTA FROM THE MARTAVALTZOGLOU FAMILY SINCE 1969

Agrozimi is the result of three generations of hard work and commitment to quality. Brothers Kostas and Yiorgos Martavaltzoglou successfully blend a love of tradition with a passion for innovation, bringing new flavors and sustainable production techniques to their state-of-the-art northern Greek facility.

WHY AGROZIMI


OUR MISSION & VALUES We pay tribute to time-honored pasta-making practices, while looking to the future and meeting today's nutritional needs. We recapture forgotten flavors, still experimenting with new ingredients. We are committed to being up-to-date with the latest advances pasta and food science, and are HACCP & ISO 22000 certified as meeting international food safety management standards. We are a zero energy waste site, equipped with natural drying chambers, not high-speed drying ovens.	OUR FAMILY HISTORY In 1969, our grandfather, Yiorgos Martavaltzoglou, a refugee from Asia Minor, started a bakery in the village of Aravissós, in the Greek province of Macedonia. His children, wanting to maintain the quality of the flour they used, started a mill in 1974 and gradually expanded it to produce traditional pasta, like hilopítes and trahaná. By 2010, we the third generation of the Martavaltzoglou family moved the business to a modern new production facility, continuing to produce the traditional flavors while adding new ones, like spelt, farro and squid ink.	OUR PRODUCTS Our Agrozimi pasta is not a typical mass-produced pasta. We continue to use our village of Arávissos' famous spring water and still buy grain from producers with whom our family has nurtured decades-long relationships. We have intentionally built our state-of-the-art production facility with high ceilings and plenty of open space to allow for natural drying chambers, avoiding high-speed drying ovens. We use freshly pasteurized eggs & milk, not powdered, and a selection of our products are made with bronze dies. The result is a texture that holds sauces brilliantly and a flavor that is just as tasty on its own.

DEDICATED TO QUALITY & SATISFACTION

Our traditional pasta is always bronze-drawn and slowly air dried and we strictly forbid additives, preservatives, artificial flavors, and colorants in our products.

A DELICIOUS GREEK ONE-DISH SKILLET DINNER

Preparation

Warm the olive oil in a 10 inch skillet on medium heat.

Add the onion and sauté 1-2 minutes until translucent.

Add the garlic and stir for another minute.

If you are using fresh spinach, add the spinach and stir until it's wilted. If you are using frozen spinach, add it to the pan and raise the temperature to high.

Add the stock and bring to a boil.

Add the orzo, give it a good stir and lower the temperature to medium-low. Cover and let it simmer for 12-15 minutes until the liquid is absorbed but the dish is not dried out.

Stir in the herbs and feta cheese and cook for another 1-2 minutes. Add salt & pepper to taste. Enjoy!