Another high-quality, traditional pasta. It is mainly associated with the Greek populations of the Middle East –the Greeks of Pontus, Asia Minor and Cappadocia made petoura late every summer. Petoura looks like hilopites pasta, but it’s wider, strongly resembling Italian pappardelle. Agrozimi vegetable petoura, made with premium semolina durum wheat flour mixed with spinach, beetroot, red pepper and cuttlefish ink, is colorful, fun and flavorsome. Cook barely covered, and serve in its reduced cooking water. You can enjoy it on its own to savor the deep flavors that only excellent raw ingredients ensure.

Boiling time: 12 minutes

Ingredients: Semolina from durum wheat, dehydrated vegetables

(spinach, beetroot), red pepper, pasteurized squid ink (1%).

Package: In bags of 0.5kg.