Versatile orzo gets a robust twist thanks to the full nutty flavor of spelt flour (triticum spelta or dinkel). A long-ago ancestor of today’s commercial wheat, spelt is more easily digested than common wheat, since its gluten has more water-soluble proteins, and spelt pasta is higher in protein than regular pasta. Bronze die-cut and slowly air-dried, this orzo has a unique shape and firm texture unlike mass-produced pasta.
We chose Agrozimi for brothers Kostas and Yiorgos Martavaltzoglou’s love of tradition, while still daring to experiment with flavors and techniques. We were also impressed by their state-of-the-art facility and commitment to high-quality product standards, all that show in their exceptional pasta.
