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Hailing from the historic Andritsaina and absolute loyalty to family and tradition, Andritsaina family began their journey with the main desire to convey the quality and rich taste of their pasta.
Since 2006, they decided to show the world how proud they are for the products they produce and the flavors they can create. They matched the tradition and ingredients, with modern food technology and experienced personnel and we invite you to try their fresh pasta, so as they made our grandparents from the early 19th century.

Traditional Pasta

Hailing from the historic Andritsaina and absolute loyalty to family and tradition, Andritsaina family began their journey with the main desire to convey the quality and rich taste of their pasta.
Since 2006, they decided to show the world how proud they are for the products they produce and the flavors they can create. They matched the tradition and ingredients, with modern food technology and experienced personnel and we invite you to try their fresh pasta, so as they made our grandparents from the early 19th century.


Showing all 6 results

  • Hilopites

    Hilopites is the Greek word for small, dried pasta squares. Another favorite casserole and soup pasta, hilopites are egg based noodles. Hilopites are used in soups and stews within a chicken or vegetable broth spiked with a squeeze of lemon juice and a generous pinch of red pepper flakes. Food for the soul, traditional and heartwarming.

    500 gr  22 per case

  • Kritharaki-Orzo

    Kritharaki-Orzo is a traditional and very versatile rice-shaped pasta that is made in the authentic Greek way. Used most traditionally in soups, and stew. Most famous Greek dish created with kritharaki is “youvetsi”, a stew made with beef and/or veal in a casserole with tomato sauce. Modern day usage of this pasta is in cold salads mixed with roasted red peppers, sun dried tomatoes, pesto sauce.

    500 gr 22 per case

  • lazagna

    Long egg based pasta cut into strips. Most similar to fettucine. Great in a tomato sauce with beef and/or veal. Also great sautéed in butter and topped with Romano cheese. Very hearty and tasty.

    500 gr 20 per case

  • papardeles

    Long egg based pasta cut into strips. Most similar to fettucine. Great in a tomato sauce with beef and/or veal. Also great sautéed in butter and topped with Romano cheese. Very hearty and tasty.

    500 gr 20 per case

  • sour-trahanas

    Trahanas is a pebble-size pasta that is fried, used in soups and stews the same way as rice or other pasta, and made into soups that are Greek favorites. It is often compared to couscous in look but different in taste. Comes in two versions sweet and sour. Ideally combined with chicken and/or veal in a stew.

    500 gr 22 per case

  • sweet-trahanas

    Trahanas is a pebble-size pasta that is fried, used in soups and stews the same way as rice or other pasta, and made into soups that are Greek favorites. It is often compared to couscous in look but different in taste. Comes in two versions sweet and sour. Ideally combined with chicken and/or veal in a stew.

    500 gr 22 per case