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.
Gull økologisk bred pasta bånd.
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Gyllene økologiske pastabånd som i gamle dager.
Den organiske versjonen av s tidløs klassiker.
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