Handmade traditional type of pasta from the Peloponnese region in the south west coast of Greece.
Trahana which evolved as an ingenious way to preserve milk, is one of the oldest foods in Eastern Mediterranean and is mostly used in soups.
It is common for homemade trahana 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.
INGREDIENTS
Cracked wheat, sheep’s milk & butter
Cooking time: 30’
Storage: Keep in a shady and dry place
Recommended dishes: soups
DIETARY VALUE PER 100g
| Energy | 376 KCAL 1573 Kj |
| Carbohydrates | 76,7g of which sugar 0,3% |
| Proteins | 12,8g |
| Fats | 2,0g of which Saturated 1,21% |
| Salt | 0,28g |
Further information on allergens can be provided if required after contacting us.