Showing 1–12 of 20 results
Organic farming. Cultivation Area:Vegoritida Lake, Florina Perfecture.Cultivation: At an altitude of about 540m to 600m the fields extend around the Vegoritida lake. The climate is influenced by its geographical position with cold winters, high precipitation and snow. the average annual temperature of 11,5 celsius positively affects the microclimate of the neighbouring areas. The medium beans have small oval shape and white color. The well adapted variety to the microclimate conditions of the area make this bean delicious, soft and high nutritional.Tasting: buttery texture and rich aroma, thin-skinned, easy to prepare. Excellent for soups and salads.
Nutritional Value per 100g: Calories 336/1406 Kcal/KJ Total Fat 1.18g Saturated Fat 0g Total Carbohydrate 62.25g Sugars 3g Proteins 21.11g Salt 0.03g
Characteristics: The Small Lentils from Kastorias is a purely Greek variety called Samos, that has adapted perfectly to the climate and soil conditions of the mountain slopes. Our lentils have small size and light green colour.
Tasting notes: Their full taste and rich Mediterranean aroma reflect the purity of the environment they grow in. They are soft and easy to prepare. They are delicious for salads and ideal for soups due to their creamy texture. Try to boil your lentils slowly and at the end add a bit of vinegar along with olive oil, coriander and salt!
Nutrional Value per 100g : Calories 353/1477 Total Fat 1.06g Saturated Fat 0g Total Carbohydrate 60.08g Sugars 0.03g Proteins 25.8g Salt 0.02g
Greek Bulgur from Pindos
Cultivation Area:Pindos mountains, West Macedonia
Cultivation:It is the product of premium quality durum wheat from the fertile soil of the west Macedonia region. It is cleaned, peeled and ground with traditional methods in millstones.
Tasting notes: This traditional bulgur has a rich earthy taste. Delicious and nutritional it can be used in many recipes and most definitely for the famous tabbouleh salad.
Greek Small Chickpeas from Grevena
Cultivation area: Grevena Mountains, Grevena Prefecture, Northwest Greece
Cultivation: The region of Grevena is entirely mountainous with lush forests and biodiversity. The cultivation of chickpeas has taken place in Grevena since the 18th century. Our farmers cultivate their chickpeas in the highlands of the county at an altitude of 650m and higher. The relatively warm and semi-dry climate of the region with little rainfall, the suitable soil type, the well-drained fields with pH 6-8 and low calcium and magnesium favour the production of quality chickpeas and add excellent features, such as delicious taste, colour and thin skin.
Characteristics: Our chickpeas are small in size and of yellow/brown colour. They have very thin skin so there is no need for peeling during the preparation process. Moreover, due to the fact that they keep all of their skin they are rich in dietary fibers.
Tasting notes: Considering the fresh air of the Grevena mountains and the herbs that grow all over the place you can easily imagine how delicious these chickpeas are.
These Gigantes Elephantes beans were grown in a small family farm in the Kastoria lake area and its ideal microclimate conditions.
Farming: Organic. Cultivation:These excellent yellow split peas, called Fava in Greek, they are grown at an altitude close to 800m,around Feneos Lake, at Korinthia Prefecture, South Greece. The distinctiveness of the land, the microclimate conditions and the calcium-rich soil of the small family farms they are grown in, make these Fava beans some of the most delicious, rich in taste and aroma in the world. Characteristics:small size and yellow colour.
Tasting: This top-quality yellow split pea melts when boiled into a delicious velvety puree, typically served with raw onions and olive oil.
Nutritional value per 100g: Calories 341/1427 kcal/KJ, Total Fat 1.16g, Saturated Fat 0g, Total Carbohydrate 60.37g, Sugars 8g, Proteins 24.55g, Salt 0g
“Melissa” pasta is only the beginning, the excuse to initiate long stories that always end in the tastiest way. Gathered all together around a table, around a plate with delicious “Melissa” pasta. Because “Melissa” pasta are the ones you are in love with for their taste & you always want to share them with the people you love.
Organic Farming. Cultivation: This long grain parboiled rice, also known as yellow rice, was grown in a small family farm in the delta of Thessalonikis rivers and coastal areas. Characteristics: It comes from the Indica variety. It is ideal for pilaf and numerous recipes because it remains granular.
Tasting: This top-quality parboiled rice has a natural salty taste due the nearby sea at the cultivation area. After you’re done cooking, let the rice sit off the heat, undisturbed with the lid on, for at least 5 minutes and for as long as 30. This lets the moisture redistribute, resulting in a more uniform texture, with the bottom layers as fluffy as the top.
Nutrional Value per 100g : Calories 374/1565 Total Fat 1.03g Saturated Fat 0.29g Carbohydrate 80.89g Sugars 0.33g Proteins 7.51g Salt 0.01g
Kritharaki or Orzo for Italians, it is a form of short-cut pasta, shaped like a large grain of rice. Made with pure ingredients from Laconian land it can be served alone, as a soup accompaniment, as part of a salad or pilaf or giouvetsi or baked in a casserole.
This pasta is very popular in Greece especially, although it is used in other Mediterranean and Middle Eastern nations. Its size and boiling time make it ideal for culinary experiments. It comes from semolina wheat, which makes orzo to retain resilience throughout the cooking process, ever after being baked or simmered in a stew, and it has a very pleasant clear flavor and chewy mouthfeel. You can use three cups of water per cup of pasta. Store in an air tight container. Ready in 6 min!
Ingredients: 180g sheep’s milk and 4 fresh eggs/kg of dry product, flour, semolina, 2% salt
Its medium size represents the most traditional shape of small pasta. Looks like a grain, its very taste for traditional recipies like youvetsi with lamb or ragu and for all stews recipies. Ideal for professional use as well because of its package size .
Traditional homemade pasta all the way from Crete Island!
Pasta with round shape made 100% by semolina and water!