Organic Kritharaki (Orzo)
In Greece, Kritharaki is mostly associated with Sunday lunches as it usually accompanies the oven-baked meat stew that Greeks families share at that time. These tiny pieces of pasta come from a small cooperative and are made with organic durum wheat semolina. They are perfect when combined with tomato sauce, or as part of any oven baked stew. Kritharaki is great added to winter soups, used as a base for an interesting summer salad, or to replace rice in risottos.
Have a look at our orzo recipes here
|Region / Origin / PDO||Grevena, Northern Greece|
Yiannis, together with his wife Olga who manages the business, produces our pulses, pasta, and many of our nuts and nut butters. He is also part of the cooperative that supplies our tomato products and dried fruit.
Based in Northern Greece, he comes from a family of grain farmers but he spent much of his career working abroad and travelling the world. He decided to return to his hometown and to nature back in 2004 because of “love for the land and a bit of craze,” as he said. In his head, he carries images of the plots of land he encountered on his travels and the knowledge of traditional ways of farming; these helped shape him and his approach as he went on to start his new life as a farmer.
Yiannis talks passionately about his search for the best quality wheat, about the local microclimate that gives food a unique taste, his sustainable methods of farming, and about the cooperative he is now part of. It was a team effort born out of the desire to share Greek food with the world. We are especially grateful for that! The cooperative also takes initiative in helping its farmers when in need, but also the local communities.
It’s a huge challenge coordinating the 120 producers from all over Greece, but Giannis says he feels most relaxed when pruning in Grevena. “I make a cup of tea, turn off my phone, shape the trees and I am at peace”.