It is fresh, baked corn, ground into stone grains. In appearance it resembles oatmeal and is traditionally used mainly in Pontian cuisine. It is ideal for salads and vegetarian dishes. A nice suggestion for the season is a salad with cornbread, black beans and citrus fruits.

veggie

Traditional and innovative at the same time.

 A pasta coming from the culinary tradition of Pontian Greeks who lived in the Black Sea region, with a shape ideal for gourmet creations in any modern-day kitchen. Makarina pasta falls in between spaghetti and angel hair. 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 raw sauces that make the most of its shape and bring out the aromas of a strictly sourced wheat flour harmoniously mixed with fresh milk and eggs. Add a steamy twirl of makarina pasta to meats and poultry and create impressive dishes that never fail to please.

Boiling time: 7 minutes

Ingredients: Semolina from durum wheat, fresh pasteurized eggs, fresh pasteurized whole cow’s milk.