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Product Description
This particular pasta, kneaded with squid ink, has a special aroma and a flavour coming straight from the sea. Its black colour, due to the squid ink, offers a sense of mystery to the dish. Combine it with squid, prawns and other kinds of seafood. This pasta is ideally served with steamed mussels or prawns flambéd, using ouzo.
Semolina, squid ink, salt.
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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: Chiotiko Kelari
Chiotiko Kelari

Nikos Konstantoulakis, with a long work experience as a chef in catering companies in Athens and in the kitchens of big hotels, decided to return to his homeland, Chios, to set up his own business, the "CHIOTIKO KELLARI" (CHIOS CELLAR). Based on his great experience in the art of cooking and motivated by his love for the local products, he set up a model workshop in a traditional building in the settlement of Vessa, in the medieval Mastiha villages. This is where he makes an original range of pasta products using fresh herbs and vegetables (such as mangel-wurzel, nettle, arid cherry tomatoes, Chios tangerine, etc.). It’s worth mentioning that he uses no chemical preservatives, colourings or additives in his production of pasta. His products have been awarded many prizes and distinctions by the respective Press and by connoisseurs, while they have also managed to introduce new, different tastes to modern day consumers.

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Visit the region: Chios

Chios belongs to the group of islands of the northern Aegean. It is the fifth largest Greek island and it is characterized by its long history dating back to the Neolithic era. The island originally enjoyed great naval and economic power, right up to its conquest and destruction by the Persians in 493 BC. After that, it gradually regained its autonomy and independence until the invasion of the island by the Romans and finally its complete destruction by powerful earthquakes. The reorganization of the island started again in the 11th century. In 1204 it passed into the hands of Constantinople (Istanbul), then to the Genoese and after that, to the Turks until 1822, when the legendary massacre of Chios by the Turks took place and finally to the liberation of the island in 1912.

Today, Chios is an important travel and culinary destination, proud of its splendid pebbly and sandy beaches, the traditional settlements, the Byzantine churches, the monasteries, the stone mansions and the narrow alleys winding through its medieval villages. The wonderful gardens in Chios, filled with citrus fruit trees, the crops, the thyme, the lentisk and the fragrant mastiha, all give a sense of peace, tranquillity, elegance and authenticity to this island.Chios is a magnificent island blessed by Nature. It has an illustrious historical past and an equally celebrated culinary tradition. But, above all, Chios is known worldwide for mastiha, a unique natural product exclusive to the island. Mastiha gave its name to a number of medieval settlements in southern Chios which are known as Mastihohoria. The settlements were established in Byzantine times and, despite the ravages of Time, they are still considered monuments of cultural heritage.

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«Hilopites» traditional pasta with cuttlefish ink, from Chios "Chiotiko Kelari" 500g

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Product code: 000242 Gross Weight 510g
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A special pasta for the more adventurous!

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Meet the producer: Chiotiko Kelari
Map of Greece Visit the region: Chios...