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Product Description
Tagliatelle, those long, flat ribbons of pasta, are intensely used in traditional Greek cooking, lending their graceful litheness to a dizzying array of dishes. "Andritsena", the traditional pasta workshop located in Andritsena, Ilia, makes homemade tagliatelle with local fresh eggs and cow's milk. Let your "Andritsena" tagliatelle mingle in a hamburger dish topped with oodles of grated myzithra cheese. Give them a home in a vegetable sauce. Allow them to jostle against mushrooms and prociutto, antagonize veal cuts luxurious in a red sauce, perk up chicken in wine sauce, or get cozy in a dish of assorted baked cheeses.
  • Net Weight
    500g
  • Gross Weight
    510g
  • Width
    13.5cm
  • Depth
    11cm
  • Height
    38cm
Product History
In the old days, in the villages of Greece, pasta was usually made during the summer, when it was dried out in a natural way and kept in the house cellar in order to be served in the winter. It was considered one of the easiest food to make and a simple solution to feed a large and hungry family. Greek traditional pasta vary depending on the region, shape, size and way of cooking. Plain, with cheese, with some sauce on top, with meat, in soups or even in pies, pasta is a food that everyone enjoys no matter the recipe!
Meet the producer: John Georgakopoulos
John Georgakopoulos

Perched on a slope of Mount Lykaio at an altitude of 760m, historical Andritsena is one of the most scenic villages of Peloponnese's mountain region. It is there that, in 2006, Yannis Georgakopoulos set up his small traditional pasta worshop. Once he had graduated university with a degree in Accounting, Yannis, despite his youth, decided to put Athens behind him and return to his homeland to engage in the area's traditional gastronomy. Today, "Andritsena", his workshop, is ISO-certified, employs 5 people, and prepares delicious homemade pasta based on local recipes and using wholesome, local ingredients such as eggs and milk. Yannis wouldn't have it any other way: "Quality is the best ally," he says.

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Visit the region: Ilia
Ilia

It is the area where the Olympic Games were born. Right up to this day, the Olympic Games are idolized and are an inspiration to people all over the world. The Prefecture of Elea in the Peloponnese looks like an amazing puzzle; the natural landscape is made up of so many different images. These tell a story of its century-old history. The location and natural wealth of the area all contributed to its development, in both trade and culture. Although it has been inhabited since pre-historic times, it was only during the 8th century B.C. that it flourished, due to the great reputation of the Olympian Sanctuary. Many conquerered this land over the centuries (Romans, Byzantines, Franks, Ottomans), right up to its liberation in 1825. The natural landscape is characterized by the many sandy coasts, stunning beaches and most impressive pine forests. There are valleys with rushing streams, wetlands and thermal baths. The picturesque villages, the ancient oak tree forest of Foloi, ancient places of worship and Sanctuaries, as well as Byzantine monasteries, all make up this magnificent area.

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«Lasagne» traditional from Ilia "Andritsena" 500g

In stock

Product code: 000988 Gross Weight 510g
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A traditional pasta from Peloponnese's mountain region!
€2.25
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Meet the producer: John Georgakopoulos
Map of Greece Visit the region: Ilia...