Our producers
and artisans
Maggiri
Pasta producer
A tribute to ancestral recipes
The name “Maggiri” refers to an ancient Cretan recipe where the dough was partially boiled and partially fried, then blended to create a thick soup, often topped with anthotyro cheese or sugar and cinnamon.
Quality local ingredients
Maggiri is committed to using the finest local ingredients, such as fresh eggs and goat’s and sheep’s milk, to guarantee products rich in flavor and nutrients.
A wide range of handmade pasta products
The workshop offers a wide range of pastes, from traditional shapes to innovative creations, such as :
Vides (spirals): classic, with vegetables, turmeric, basil and garlic, durum wheat, anthotyro cheese.
Hylopites: classic, carob flour, whole-wheat, squid ink.
Trachanas: sour, sweet, with vegetables, squid ink.
Traditional pasta: striftaria, couscous, orzo, xinochondros, hylopitaki, zymenia.
