Traditionally, they were kneaded with only flour and water and baked on the saj, a metal vessel, which was placed directly on a fire.

The leaves were baked one by one, so they were kept dehydrated for a long time in the cellar of the house.

Today, Agrozymi takes fine flour from Greek wheat, ferments it with water and carefully bakes the perek leaves one by one.

Without a trace of preservative, the leaves are preserved for a long time and become an inspiration for dozens of creations in your kitchen.

veggie

A classic luxury pasta.

Τhe time-honored, elegant linguine in strikingly lush black.

The finest-quality semolina flour milled from the heart of durum wheat is mixed with excellent-quality pasteurized cuttlefish ink and naturally air-dried, carefully and slowly, as befitting every outstanding culinary treat.

A dish that will make a hit at your most formal dinner parties –a platter of plain black linguini in the middle of a dinner table transforms every meal into a lavish feast.

Pair with lobster or shrimps and bring the sea to your table.

An excellent springboard for a host of sumptuous gastronomic delights.

Boiling time: 10 minutes

Ingredients: Durum wheat semolina, pasteurized squid ink (1%).