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The kneading, the opening and the cutting of the flomaria in previous times were synonym of celebration. Housewives gathered from house to house to make the flomaria of each family, sing, gossip and at the end eat together. The cutting of the pasta would define the skills of a housewife.
The flomaria were made during the summer months for them to dry properly, and then stored to provide a quick and hearty meal during the cold winter months.
The flomaria are used in many traditional Lemnos recipes with meat or vegetables and soups. Here are some traditional dishes with flomaria:
Rooster with tomato sauce and flomaria: traditional dish of Lemnos cooked at all local celebrations and holidays.
Partridge in a tomato sauce with flomaria
Flomaria with eggplant cooked in oil (or plain with fresh tomato)
Flomaria with snails
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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.
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The classic macaroni pasta for emmer wheat lovers.
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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.
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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.
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We took the playful strands and added flavors and aromas of beloved veggies.
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A winner with both kids and moms, it is mess-proof and easy to eat.
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veggie
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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.
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The ultimate comfort food!
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