PASTA

Pasta

In Ancient Greece they made pasta for lechos to give them strength. They were boiled in milk and sugar and served as soup. In Tinos, turkey soup was made for the cold evenings with noodles that were made at home and dried on sheets. Pasta was always a wedding dish and they even made it like my mother in Kalloni. So we too have continued the tradition only that we dry them in wooden crates. We always use fresh semolina, fresh eggs, Tiniaco milk and our vegetables are always fresh.

We produce lasagna with: tomato, spinach, basil, fennel which is abundant on the island, garlic, red pepper and red paprika, eggs and milk, cuttlefish ink, nettle and sun-dried tomato.