Agrozimi Spelt Kritharaki: Greek Orzo Pasta - 17.6oz | Vegan, Bronze Die-Cut, Naturally Air-Dried | Wholesome Mediterranean Delight

WELCOME TO AGROZIMI! AGROZIMI GREEK PASTA - MADE WITH THREE GENERATIONS OF LOVE

Agrozimi Greek pasta is not mass-produced. Made in the Greek village of Arávissos, using its famous spring water, brothers Yiorgos and Kosta Martavaltzoglou still buy grain from producers with whom their family has nurtured decades-long relationships. Their state-of-the-art production facility has high ceilings and plenty of open space to allow for natural drying, avoiding high-speed drying ovens. They use freshly pasteurized eggs & milk, not powdered, and employ traditional bronze dies to form select pastas. The result is a texture that holds sauces brilliantly and a flavor that is just as tasty on its own.

DEDICATED TO QUALITY & SATISFACTION Our traditional pasta is always bronze-drawn and slowly air dried, and we strictly forbid additives, preservatives, artificial flavors, and colorants in our products.

A DELICIOUS GREEK ONE-DISH SKILLET DINNER Preparation: 1. Warm the olive oil in a 10 inch skillet on medium heat. 2. Add the onion and sauté 1-2 minutes until translucent. 3. Add the garlic and stir for another minute. 4. If using fresh spinach, add it and stir until wilted. If using frozen, add it and raise the temperature to high. 5. Add the stock and bring to a boil. 6. Add the orzo, stir, and lower the temperature to medium-low. Cover and let it simmer for 12-15 minutes until the liquid is absorbed but the dish is not dried out. 7. Stir in the herbs and feta cheese and cook for another 1-2 minutes. Add salt & pepper to taste.

Ingredients: 1 cup Agrozimi spelt orzo, 1/2 cup extra virgin olive oil, 1 onion (grated), 2-3 cloves garlic (grated), 1 1/2 cup vegetable stock or warm water, 1 lb frozen spinach, 1/2 cup crumbled feta, 1 cup chopped dill and parsley, salt & pepper.

WHY AGROZIMI? OUR MISSION & VALUES We pay tribute to time-honored pasta-making practices, while looking to the future and meeting today's nutritional needs. We recapture forgotten flavors, still experimenting with new ingredients. We are committed to being up-to-date with the latest advances in pasta and food science, and are HACCP & ISO 22000 certified as meeting international food safety management standards. We are a zero energy waste site, equipped with natural drying chambers, not high-speed drying ovens.

OUR FAMILY HISTORY In 1969, our grandfather, Yiorgos Martavaltzoglou, a refugee from Asia Minor, started a bakery in the village of Aravissós, in the Greek province of Macedonia. His children, wanting to maintain the quality of the flour they used, started a mill in 1974 and gradually expanded it to produce traditional pasta, like hilopítes and trahaná. By 2010, we the third generation of the Martavaltzoglou family moved the business to a modern new production facility, continuing to produce the traditional flavors while adding new ones, like spelt, farro and squid ink.

OUR PRODUCTS Our Agrozimi pasta is not a typical mass-produced pasta. We continue to use our village of Arávissos' famous spring water and still buy grain from producers with whom our family has nurtured decades-long relationships. We have intentionally built our state-of-the-art production facility with high ceilings and plenty of open space to allow for natural drying chambers, avoiding high-speed drying ovens. We use freshly pasteurized eggs & milk, not powdered, and a selection of our products are made with bronze dies. The result is a texture that holds sauces brilliantly and a flavor that is just as tasty on its own.

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