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Tagliatelle with squid ink di Dolopia are best served with seafood due to their mild shellfish taste. They can be combined with any kind of vegetables, beans, fresh herbs and olive oil. Due to their extraordinary colour this pasta makes a dramatic appearance on every plate!
The village of Omvriakos is only a few kilometers from the famous Thermopylae, all the fish and shellfish used in this pasta is caught from the sea right in front of the Leonidas statue.
Flour of durum wheat Mavragani, semolina, squid ink
For the production of pasta you use flour and durum wheat semolina from the traditional variety "Mavragani". The wheat seeds are ground in a stone mill so that the taste and aroma remain unchanged.