Traditional pasta "EuZYMON" since 1983

«Chilopetes»(Quadretti), «Lasagnia» (Lasagna), «Vides» (Rotini), «Kritharaki» (Orzo), «Trahanas» (Pastina) in various variations. Pasta has always been a main choice in the diet for daily or Sunday dinners. Made with pure ingredients (milk, wheat, eggs), poured with red or white sauce, " dredge" with plenty of cheese, they "blended" perfectly with seafood and meat, mixed with legumes, they become delicious nutritious soups, but also wonderful cold salads.

In the past, housewives, especially in villages, made their own homemade pasta. They were always made during the summer months, usually after harvesting and threshing, so they had enough of the necessary ingredients: grain, fresh goat's milk and eggs. They shaped the dough, cut it or rubbed it by hand and spread it out to dry thoroughly in the sun. They then stored it in their cellars in cloth bags to have supplies throughout the year.

We continue the tradition of our grandmothers, from 1983 till today, at the Traditional Pasta Craft "EfZYMON" with the same passion, excellent quality pasta, made with the purest ingredients.