Pasta
TRADITIONALLY, PASTA WAS MADE IN THE SUMMER WHEN IT COULD DRY OUTSIDE NATURALLY AND THEN IT WAS EATEN ALL WINTER SINCE IT WAS ECONOMICAL AND COULD BE MADE MANY WAYS. IN THE PAST, THERE WERE A HANDFUL OF VERY SPECIFIC KINDS OF PASTA IN EACH REGION OF THE COUNTRY, BUT NOW THE LINES ARE BLURRED AND TRENDS ON THE ARTISAN PASTA FRONT BRING A WHOLE NEW WORLD OF SHAPES AND FLAVORS THAT SEEM LIMITLESS. IN CRETE, TRADITIONAL PASTAS LIKE SKIOUFIKTO ARE STILL PREDOMINANT, BUT NEW SAUCES AND TOPPINGS ARE MAKING THEIR WAY TO THE TABLE.
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Maggiri 250 g Fusili with Cretan Anthotiro Cheese
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Maggiri 400 g “Hilopites” (Greek Egg Noodles)
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Maggiri 400 g “Xinohondros” (Sour Frumenty)
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Maggiri 400 g Mixed Vegetable Fusili
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Maggiri 400 g Orzo
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Maggiri 400g “Trachanas” with vegetables
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Maggiri 400g sour “Trachana” with cuttlefish ink
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Maggiri Traditional 400g “Maggiri”
