This sour Trahana from Grevena in Greece is the traditional Greek favourite pasta for soups, or for the greek version of rissoto called "trahanoto", but also in pies or as a side dish for meat or fish.
Trahanas is made by setting out the dough in pattie shapes to dry in hot weather and then rubbing the dough between the hands into small pieces and leaving again to dry for several days until it becomes hard. It has high nutritional value.
 
• Ingredients: Hard wheat flour, soft flour, semolina, pasteurized sheep’s milk, salt
• Origin: Grevena, Greece
• Net content: 500g
• Packaging: vacuum bag
 
Learn more about Ospria Hasion here