After the spaghetti, they had to create the best linguine.

They faithfully follow the same procedure as in spaghetti. With the best semolina from the heart of wheat.

Slowly kneaded, with strictly selected water, and in exclusively brass molds and drying in natural slow drying conditions.

Linguine with a unique taste and modern shape. A product, base for dozens of recipes and great pleasures.

Agrozymi – Vegetable linguine is fermented with spinach, beetroot, red pepper and cuttlefish ink.

Boiling time: 10 minutes

Ingredients: Semolina from durum wheat, dehydrated vegetables (spinach, beetroot), red pepper, pasteurized squid ink (1%).

Probably one of our most interesting products.

It consists of wheat semolina and dehydrated vegetables (carrot, beetroot, Florin pepper, chives, zucchini, onion, celery).

Ideal for soups.

Can be served drained to accompany grilled meats with yogurt and dill

A very tasty combination that causes an explosion on the palate as it includes mashed artichoke leaves, ginger, lemon and carrot.

Accompanies with great success lemonade meat of your choice.

Probably the best ready-to-cook risotto on the Greek market in two wonderful recipes. Delicious, it boils perfectly and it smells good.

The multigrain tourlou is a traditional legume of high nutritional value with colorful combinations of legumes and unique flavors, offering an ideal serving proposal at your table.

Ingredients: F. Medium 40%, F. Chandra 30%, F. Mavromatiko 10%, Rovitsa 10%, Fava 10%.

Nutritional elements per 100 gr

Energy: 1310 kj / 313 kcal Fat: 1.49 g Saturated fat: 0.29 g

Carbohydrates: 49.58 g Plant Fiber 25.3 g Sugars: 5.49 g Protein: 25.9 g Sodium: 0.014 g

The magic mixed legumes, for nutritionally colorful salads and not only ...

It is a mixture of legumes with high nutritional value, as it is rich in proteins, minerals and trace elements.

It does not need soaking in the evening and is ideal for cold salad.

Nutritional elements per 100 gr

Energy: 1247 kj / 298 kcal

Fat: 1.09 g

Saturated fat: 0.24 g

Carbohydrates: 52.58 g

Plant Fiber 23.9 g

Sugars: 6.49 g

Protein: 28.9 g

Sodium: 0.014 g

vegan

Along with our spaghetti, we just had to create the best linguini.

Committed to quality, we went through the same steps –we chose the finest semolina flour milled from the heart of durum wheat, slowly kneaded it with well-sourced water, shaped it in bronze dies, and naturally air-dried it to proudly present an outstanding linguine with a one-of-a-kind flavor and modern design.

A perfect springboard for dozens of recipes, this pasta is an undoubted crowd-pleaser.

Boiling time: 10 minutes

Ingredients: Durum wheat semolina.

vegan

Our great challenge!

We set out to prove that Greece too can produce outstanding spaghetti.

What we needed was an excellent raw ingredient, flawless technical expertise and lots of patience.

We 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!

Boiling time: 10 minutes 

Ingredients: Durum wheat semolina.

Vegan

In upper-middle class houses of Constantinople (currently Istanbul), trahana was typically infused with a variety of flavors and aromas. Agrozimi revives Constantinople-style trahana –durum wheat flour is mixed with tomato paste, red pepper and onion and naturally air-dried to maintain its flavors and aromas. The delightful mixture is further enhanced flavor-wise with the addition of dried spinach, leek, onion, basil, red pepper and boukovo (red pepper flakes). Aromas of the Great City, in a dish of unique intensity and depth.

Boiling time: 10 minutes

Ingredients: Durum wheat flour, tomato, dehydrated vegetables

(spinach, leek, onion), red pepper, basil, red pepper flakes.

vegan

A pasta coming from the culinary tradition of Pontian Greeks, who lived in the Black Sea region, with a shape ideal for delicious dietary dishes and gourmet creations. Makarina pasta falls in between spaghetti and angel hair. In its dinkel/spelt version, it makes for light, easy-to-digest meals, supporting low-carbohydrate diets.Cook it like spaghetti, but don’t be too generous with the sauce as it’s thin and calls for delicate handling. It pairs well with basil or parsley pesto that makes the most of its shape and brings out the flavor of a premium dinkel/spelt wheat. Add a steamy twirl of makarina pasta to meats and poultry and create impressive dishes that never fail to please. Always a winner with kids too.

Boiling time: 7 minutes

Ingredients: Spelt flour.

vegan

The classic macaroni, now made with premium spelt flour, for those opting for a light meal without any compromise on the pleasure factor. Easy-to-digest and flavorsome, Agrozimi dinkel/spelt macaroni becomes an ally for a light diet. Go for a back-to-basics mac and cheese made with flour, butter, milk and cheddar cheese. Put together a vegan mac and cheese with mushrooms and soya milk –proper comfort food for any healthy-minded pasta lover. Use it as a basis for a light summer salad tossing it with tomatoes, onions, celery and mayonnaise or, alternatively, make a Greek salad with tomatoes, green peppers, cucumber, feta cheese and extra virgin olive oil.

Boiling time: 12 minutes

Ingredients: Spelt flour.

vegan

In the Mediterranean courtyards, women patiently kneaded small lumps of dough and boiled them in water –this tradition is still alive in Sardinia, where a pasta named fregola (strawberry) is produced. Agrozimi makes these delicious doughy beads using premium spelt flour, and recommends you to enjoy them plain so as to savor the flavor of an outstanding pasta. Stuff tender zucchini, add in vegetable stews or soups, pair with salmon, or toss it into a green salad as a well-balanced weight-loss meal.

Boiling time: 7 minutes

Ingredients: Spelt flour.