Special pasta of high nutritional value that you can try it with white sauce and white traditional cheese (Feta).
Ingredients: durum wheat flour, semolina, salt, fresh eggs, nettle.
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Special pasta that you can try with seafood and red garlic sauce or cream sauce with mushrooms and salmon.
Ingredients: durum wheat flour, semolina, salt, fresh eggs, cuttlefish ink
The enjoyment of fine Chocolate.
Chocolate Impressionism design is made up of three fine chocolates (black, milk and white) and is inspired by the art of the great Impressionists!
The enjoyment of fine Chocolate.
Agapitos Chocolate is produced by hand with the best Belgian chocolate, with the most stringent standards, without artificial or preservatives.
This is a mushroom with thin flesh, vanilla aroma, special taste and fibrous texture. It is a charming mushroom! Its hypoglycemic substances contribute to diabetes’ treatment.
The secret recipe of the forest’s elves! A combination of 5 elite dehydrated mushrooms (Boletus, Cantherellus cibarius, Craterellus, Lentinula edodes (Shiitake) and Marasmius oreades) for soups, cooked dishes, sauces, risottos and omelettes.
The traditional sweet of Aegina spoon could not be anything but sweet pistachio !!!!!!!!!!!!!
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€3.95
vegan
Whole emmer wheat flour is kneaded into a shape that revives a centuries-old tradition common in the Mediterranean region.This handmade pasta goes by different names in different regions and countries: in Crete, it’s called “sioufichta”; in Chios “herisia”; in Cyprus “smilota”; and in Italy “casarecci”. In the past, thin sheets of dough were rolled and twisted, hence the name striftaria (twists), by hand or with the help of a thin wooden rod. Today in Agrozimi we carry on the toothsome tradition producing striftaria pasta made with whole emmer wheat flour, and no added salt. It holds sauce well and makes an ideal basis for pasta salads, remaining delicious for hours after serving thanks to its shape.
Ingredients: Whole-grain emmer (farro) flour.
€4.50
For healthy-minded pasta lovers.
Spaghetti made with top quality Greek emmer wheat flour, with no added salt, and slowly air-dried to retain its valuable nutrients. Enjoy with a light tomato and vegetable sauce, with a yogurt and herb sauce, or with no-meat balls made with beans and mushrooms.
Boiling time: 9 minutes
Ingredients: Whole-grain emmer (farro) flour.
€3.95
Vegan
The classic macaroni pasta for emmer wheat lovers.
Fine quality whole emmer wheat flour, with no added salt, inspires creative cooking endeavors.
Put together a lavish béchamel mac and cheese, or add it to hot tomato soups, and fresh or roasted vegetable salads.
Ingredients: Whole-grain emmer (farro) flour.
€3.95
Vegan
According to the history of gastronomy, fusilli pasta was shaped after the windings of the yarn around the spindle. For emmer wheat lovers, we have come up with emmer wheat fusilli shaped to hold any sauce well. Fusilli is ideal for salads and buffet meals –thanks to its shape, it retains its texture and flavor for hours after serving.
Ingredients: Whole-grain emmer (farro) flour.
€3.25
veggie
A playful pasta. According to the history of gastronomy, Shell pasta was born in Italy and shaped after the windings of the yarn around the spindle.
We took the playful strands and added flavors and aromas of beloved veggies.
Agrozimi vegetable Shell is mixed with spinach, beetroot, red pepper, and cuttlefish ink, and shaped to hold any sauce well.
It is ideal for salads and buffet meals –thanks to its shape, it retains its texture and flavor for hours after serving.
A winner with both kids and moms, it is mess-proof and easy to eat.
Boiling time: 10 minutes
Ingredients: Semolina from durum wheat, dehydrated vegetables (spinach, beetroot), red pepper, pasteurized squid ink (1%).
€2.90
veggie
Another high-quality, traditional pasta.
It is mainly associated with the Greek populations of the Middle East –the Greeks of Pontus, Asia Minor and Cappadocia made petoura late every summer.
Petoura looks like hilopites pasta, but it’s wider, strongly resembling Italian pappardelle.
Agrozimi vegetable petoura, made with premium semolina durum wheat flour mixed with spinach, beetroot, red pepper and cuttlefish ink, is colorful, fun and flavorsome.
Cook barely covered, and serve in its reduced cooking water. You can enjoy it on its own to savor the deep flavors that only excellent raw ingredients ensure.
Boiling time: 12 minutes
Ingredients: Semolina from durum wheat, dehydrated vegetables
(spinach, beetroot), red pepper, pasteurized squid ink (1%).
€3.25
veggie
A playful pasta. According to the history of gastronomy, Penne pasta was born in Italy and shaped after the windings of the yarn around the spindle.
We took the playful strands and added flavors and aromas of beloved veggies.
Agrozimi vegetable fusilli is mixed with spinach, beetroot, red pepper, and cuttlefish ink, and shaped to hold any sauce well.
It is ideal for salads and buffet meals –thanks to its shape, it retains its texture and flavor for hours after serving.
A winner with both kids and moms, it is mess-proof and easy to eat.
Boiling time: 10 minutes
Ingredients: Semolina from durum wheat, dehydrated vegetables (spinach, beetroot), red pepper, pasteurized squid ink (1%).
€2.95
veggie
We took the playful strands and added flavors and aromas of beloved veggies.
Agrozimi vegetable orzo is mixed with spinach, beetroot, red pepper, and cuttlefish ink, and shaped to hold any sauce well.
It is ideal for salads and buffet meals –thanks to its shape, it retains its texture and flavor for hours after serving.
A winner with both kids and moms, it is mess-proof and easy to eat.
€3.25
veggie
A playful pasta. According to the history of gastronomy, fusilli pasta was born in Italy and shaped after the windings of the yarn around the spindle.
We took the playful strands and added flavors and aromas of beloved veggies.
Agrozimi vegetable fusilli is mixed with spinach, beetroot, red pepper, and cuttlefish ink, and shaped to hold any sauce well.
It is ideal for salads and buffet meals –thanks to its shape, it retains its texture and flavor for hours after serving.
A winner with both kids and moms, it is mess-proof and easy to eat.
Boiling time: 10 minutes
Ingredients: Semolina from durum wheat, dehydrated vegetables (spinach, beetroot), red pepper, pasteurized squid ink (1%).
€4.70
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%).
€4.85
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%).
€4.45
vegan
The king of pasta in its lighter, more digestible version. Building on our experience in spaghetti making, we source premium spelt flour, knead it without adding salt, shape it in bronze dies and slowly air-dry it. Once it starts cooking, enjoy the earthy aroma of a high quality spelt wheat. Let indulgence escalate into pleasure when tasting the lightest and easiest-to-digest spaghetti you’ve ever had. You don’t need to mask its flavor with excessive sauces! A small dollop of cream cheese or a light tomato sauce is enough for an outstanding Agrozimi dinkel/spelt spaghetti meal.