Throughout the centuries a gastronomic habit of our People.
Harvest pies are made with top quality semolina from durum wheat, adding fresh pasteurized cow’s milk and fresh pasteurized eggs.
The dough is opened into a thin sheet, and then cut into strips.
Slow natural drying completes the process, ensuring excellent and fine pasta.
In some parts of the Peloponnese they are also called “tutumakia”, while in Cyprus “toumatsia”. Also in areas of Macedonia they are called “goufkades”
They are cooked in various ways, either as a soup, or with meat, or with poultry, creating a rich, enjoyable and exquisite meal.
Boiling time: 8 minutes
Ingredients: durum wheat semolina, fresh pasteurized cow’s milk and fresh pasteurized eggs.
Packaging: bag of 500gr.