Wheat flour pasta 500g -Agrozymi-

A lesson in patriotism in a bag. We take fine wheat, moisten it with spring water, peel it and dry it slowly in natural conditions, grind it in a stone mill and finally sift the grain so that the small pieces of wheat remain intact. An emblematic product of the Greeks of Cappadocia and Pontus, with which they made tanomene sorva, a hot soup with broken wheat and strained yogurt. Agrozymi's wheat korkoto keeps tradition alive and revives centuries-old tasty memories.