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Cretan sour pasta "Xinohondros" Maggiri 400gr

The most traditional cretan pasta "Xinohondros" is made with cracked wheat and fresh milk. Nutritious and tasteful, xinohondros can be cooked with only a few ingredients.
Gross Weight: 0,5 Kg

Availability: In stock


€5,40 5.40
MAGGIRI Cretan home made pasta

Description

Cretan sour pasta Xinohondros Maggiri

Cretan sour pasta Xinohondros is the most traditional pasta of Crete. It is made with crushed wheat and fresh milk. Xinohondros is usually cooked in meat broth, of lamp or beaf, and served with goat cheese. It is homemade, nutritious and tasteful.

Hand kneaded, naturally air dried and packaged in Aspasia Giakoumaki’s traditional family pasta workshop in Heraklion, Crete.

Εvery year during the Carnival season in a village of Crete, Mochos, one of the best carnival parties of the island known as "Xinochondros & Mouzoudia" takes place. The villagers start early in the day boiling the delicious xinohondros in large cauldrons and then offer it to the people for free in order to keep them warm and full so the party lasts longer.

Cretan diet is all about simplicity of ingredients and richness of flavour. Traditional Homemade Pasta Maggiri create delicious meals combined only with a few ingredients. Flavourful and healthy they enrich every dish with their full taste.

No preservatives.

The producer

MAGGIRI Cretan home made pasta

Following the old Heraklion handmade pasta traditional recipes, Mrs Aspasia Giakoumaki and her family created a family pasta workshop to offer pure and natural pasta using only pure ingredients from Crete without any preservatives.

The name "Maggiri" derives from the local Heraklion traditional pasta prepared in a specific way. Half of the pasta was boiled, half was fried and then all together was drenched in the boiled pasta broth. Served almost as a thick soup sprinkled with a lot of cheese.

According to a Cretan saying ( mantinada)
"Mangiri helped raise many generations in Crete,
Through a time unchanged pasta tradition"

Every morning before Aspasia starts kneading the pasta of the day, here comes the Cretan shepherd to her doorstep with the fresh sheep’s milk required for the day kneading. Local farm free-range eggs are strictly used. Only traditional methods are used without preservatives to ensure the flavor and the vitamins of their pasta products.