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Pastitsio anyone? An essential ingredient for the most famous Greek pasta dish!
Orzo or Kritharaki, we Greeks cannot live without it!
Gigantes, the nutritional wonders that no Greek can live without. Cultivated at an altitude of 860m, these beans are light-skinned, soft and tender with a rich taste.
Delicious Greek Fava beans – yellow split peas – grown with traditional farming techniques in small family farms located around a gorgeous lake in Feneos, a town in the Peloponnese. Easily cooked and ideally eaten with loads of bread.
Fakes, the soup eaten on a weekly basis in all Greek homes, is definitely something to discover using these delicious lentils!
We love these buttery texture and rich in aroma, thin-skinned and easy to cook beans. They are ideal for soups and salads and require minimum – if any – soaking.
Did someone say Giouvetsi? Use this pasta to recreate the Greek food of all foods at home!
Melissa pasta is another name for Greek traditional flavours.
The most traditional Greek pasta, made the way any Greek yiayia would make it at home. Our favourite!
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