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Agrozimi Pasta

A 40-year-long history in Pella, Macedonia, Greece

In 1969, Ghiorgos Martavaltzoglou, an Asia Minor refugee, sets up

a bakery in his home village, Aravissos, Giannitsa, next to the archaeological

site of Pella, where he makes bread and traditional pies.

With a view to ensuring the quality of the raw materials used in

the bakery, a few years later, in 1974, the second generation puts

up a flour mill which grinds top-quality flour.

In 1980, the modest mill grows into a traditional food cottage industry

exclusively producing foodstuff from processed grains (hulled

wheat, bulgur and wheat trahana), using traditional production and

conservation methods. In the years to come, consumers’ trust and

a rapidly increasing demand spurred the company into expanding

to include the production of pasta – hilopites (Greek egg noodles),

flour trahana, couscous etc.

The third generation is gradually taking over at the helm of the

family business transferring production to the premises of a brand

new factory equipped with state-of-the-art technology according

to the ISO 22000 standards.

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