Handmade traditional type of pasta from the mountain town of Andritsaina, in the Peloponnese region in Greece.
It is common for homemade hilopita to be produced during the summer months when there is enough of a breeze and enough heat to dry the morsels quickly but also because the summer is a time when there is an excess of milk.
*Andritsaina owes its name to the wife of a Cretan shepherd named Andrikos, who while chasing his runaway sheep, came to a spring on mount Lykaion. He decided to built there an inn that after his death was kept by his wife Andrikaina (meaning "the wife of Andrikos"). From her name the inn was named "The hostel of Andritsaina". When houses were built in the surrounding area, the settlement was named "Andritsaina".
Andritsaina is located close to the famous Temple of Apollo Epicurius (the god of healing and the sun) which is thought to have been constructed towards the middle of the 5th century B.C by Iktinos, the architect of the Parthenon in Athens.
Hard wheat flour, semolina, eggs, pasteurized cow's milk, salt
Cooking time: 5’
Storage: Preserve in a cool and dry place
Recommended dishes: soups, casserole or oven baked (e.g. giouvetsi)
NUTRITION FACTS PER 100g
|Amount||% Daily Value|
|Fat / Lipides||5.2g||4%|