Traditional Greek Pasta

They are made with carefully selected raw ingredients, combining modern production methods with the authentic Peloponnesian recipe.

The idea was born one summer in the heart of the Peloponnese, specifically in Levidi, Arcadia, at the foothills of Mount Mainalo, around a family table filled with pasta, just the way Grandma Argyroula always made it. Four cousins, all under 30 at the time, shared a simple yet powerful thought: "What if we could keep these flavors alive not just for us, but for everyone?"

"What if we could keep these flavors alive not just for us, but for everyone?"

And so, our company was born.

Sasa took charge of organizing the supply chain, ensuring that every batch arrived fresh, properly handled, and on time at its destination. Alexis, a public relations specialist, passionately communicates our message to the world. Stavros, a chemist specializing in food safety and quality, makes sure our products are always pure and safe. The fourth cousin, also named Alexis — the political scientist of the group — brings the vision for responsible entrepreneurship and sustainable growth.

From the very beginning, our goal was clear: to make pasta the way our grandmothers did, but with modern scientific care and an unwavering commitment to quality. Every batch we produce undergoes strict checks — not only to ensure it’s safe but also so it “smells like the village.”

We don’t want to be just another pasta workshop. We want to be a link between yesterday and tomorrow. Pasta that tells a story. Pasta that brings you closer to your grandmother, your village, the authentic.

Because for us, tradition is not something old — it’s something alive, and we knead it every single day.