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Chiotiko Kellari Tou Spartou 500g
Handmade pasta "Spartou" is a traditional pasta from Chios Island, made using a recipe known only on the island. The plant of Spartos, which blossoms during spring in Chios Island is used as the pasta dough is rubbed around the stem of the plant and when the pasta dries, the stem is pulled out, leaving the pasta with a whole in the middle.
£5.50
Net content: 500g
Packaging: Plastic bag
Suitable for Vegetarians
Ingredients: Wheat Semolina, Water
Allergens: Gluten
Packaging: Plastic bag
Suitable for Vegetarians
Ingredients: Wheat Semolina, Water
Allergens: Gluten
| Typical Values | Per 100g |
|---|---|
| Energy | 1443kJ/ 345kcal |
| Fat | 1.7g |
| of which Saturates | 0.4g |
| Carbohydrate | 67.5g |
| of which Sugars | 3.2g |
| Protein | 13.2g |
| Salt | 0.08g |
Boiled for 20 minutes and served with fresh tomato and fresh mizithra or cooked in lamp, chicken, beef or game casseroles.
Chiotiko Kellari, Chios, Aegean Islands
Having worked as a chef in Athens, Nikos Konstantoulakis returned to his homeland, Chios, to produce his own take on traditional pasta recipes. Motivated by his love of local produce, he set up a workshop in the traditional medieval mastiha village of Vessa. Here he makes an original range of pastas, using fresh herbs and vegetables, and absolutely no chemical preservatives, colourings, or additives. His pastas have been awarded prizes and critical acclaim internationally, as he has brought a new, innovative twist to traditional recipes and ingredients.
