Another premium traditional pasta. It is mainly associated with the Greek populations of the Middle East –the Greeks of Pontus, Asia Minor and Cappadocia, who used to make petoura every late summer. Petoura looks like hilopites pasta, but it’s wider, strongly resembling Italian pappardelle. Agrozimi vegetable petoura, made with premium semolina durum wheat flour mixed with spinach, beetroot, red pepper and cuttlefish ink, is colourful, playful and flavoursome. Cook barely covered, and serve it in a small amount of the cooking water. You can even enjoy it plain, to savour the deep flavours that only excellent raw ingredients can give.
Type : pasta
Origin : Macedonia (Aravissos, Pella)
Packaging Type : plastic bag
Net Weight : 500gr