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Welcome to AGROZIMI! Agrozimi Greek Pasta - Made with Three Generations of Love

Agrozimi Greek pasta is not mass-produced. Crafted in the Greek village of Arávissos, using its renowned spring water, brothers Yiorgos and Kosta Martavaltzoglou continue to source grain from producers with whom their family has maintained decades-long relationships. Their state-of-the-art production facility features high ceilings and ample open space, allowing for natural air drying instead of high-speed ovens. Freshly pasteurized eggs and milk, rather than powders, are used, and traditional bronze dies shape select pastas. The result is a texture that holds sauces brilliantly and a flavor that stands out on its own.

Dedicated to Quality & Satisfaction Agrozimi's traditional pasta is always bronze-drawn and slowly air dried, with a strict policy against additives, preservatives, artificial flavors, and colorants. This commitment to quality ensures a delicious Greek one-dish skillet dinner.

Preparation Begin by warming olive oil in a 10-inch skillet over medium heat. Sauté the onion for 1-2 minutes until translucent, then add the garlic and cook for another minute. If using fresh spinach, add it and stir until wilted. For frozen spinach, raise the heat to high. Pour in the stock and bring to a boil. Add the orzo, stir well, and reduce heat to medium-low. Cover and simmer for 12-15 minutes until the liquid is absorbed, but the dish remains moist. Stir in the herbs and feta cheese, cooking for an additional 1-2 minutes. Season with salt and pepper to taste.

Ingredients - 1 cup Agrozimi spelt orzo - 1/2 cup extra virgin olive oil - 1 onion, grated - 2-3 cloves garlic, grated - 1 1/2 cup vegetable stock or warm water - 1 lb frozen spinach - 1/2 cup crumbled feta - 1 cup chopped dill and parsley - Salt and pepper

Why Agrozimi? Our Mission & Values Agrozimi pays tribute to time-honored pasta-making practices while addressing modern nutritional needs. The company recaptures forgotten flavors, constantly experimenting with new ingredients. Agrozimi is committed to the latest advances in pasta and food science, and is HACCP & ISO 22000 certified, meeting international food safety standards. As a zero energy waste site, Agrozimi is equipped with natural drying chambers, not high-speed ovens.

Our Family History In 1969, Yiorgos Martavaltzoglou, a refugee from Asia Minor, started a bakery in the Greek village of Aravissós. His children, wanting to maintain the quality of the flour, established a mill in 1974 and gradually expanded into producing traditional pastas, such as hilopítes and trahaná. By 2010, the third generation of the Martavaltzoglou family moved the business to a modern production facility, continuing the traditional flavors while adding new ones, like spelt, farro, and squid ink.

Our Products Agrozimi pasta is not a typical mass-produced product. The company continues to use the famous spring water from the village of Arávissos and sources grain from long-standing producer relationships. The state-of-the-art production facility allows for natural air drying, and Agrozimi uses freshly pasteurized eggs and milk, not powders, as well as bronze dies for select pastas. The result is a texture that holds sauces beautifully and a flavor that shines on its own.

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