Handmade frumenty, embracing childhood memories and evoking family warmth, is served in Greece with delicious variations gliding one another.
The word frumenty derives from the Persian tarkhane and signifies watered or soaked. It matches perfectly with its preparation since frumenty requires to be soaked in water and accompanied by other ingredients such as wheat, milk or yogurt or coarse semolina in order to prepare the most delicious soup while preserving unspoiled its traditional character.
Vassilis and Alexandra, partners in life and work that they love, created in 2011 the workshop of handmade products Opos Palia in Almopia Pella.
Food for them has a profound meaning since it reflects who we are, how we see the world and how we want to live. Ingredients play a dominant role in their work since, as they quote, best flavors emerge through what nature profusely offers.
In the family workshop Opos Palia, handmade products of Greek cuisine are produced in a traditional way, sustaining the taste culture unchanged and providing excellent quality goods that fully cover the nutritional needs of every person.
Twelve different types of handmade frumenty proffer a variety of flavors ideal for a healthy lifestyle.
Try classic flavors such as sour or sweet frumenty, two-grain wheat frumenty ground in a water mill, barley frumenty, whole wheat frumenty, fasting frumenty, pumpkin frumenty, goat’s frumenty, with Almopia smoked bukovo as well as a new category of products, based on tomato and pepper, a blooming garden of vegetables in your pot.
The favorite local pasta of Macedonia, Kores convey treasures of taste unalterable over the years.
With fresh cow’s milk, eggs and flour from Greek wheat, are fermented, rolled out, dried and then broken into irregular pieces. A unique pasta, simple to use but with intense aromas and flavors gives life to the recipe of “youfkadopita”, a type of souffle with milk, eggs, cheese and butter, ideal for a very tasty, light but also satisfying and healthy dish.
For those looking for masterful culinary combinations with meat, mushrooms or seafood, Macarina, a traditional handmade macaroni that the refugees of the Asia Minor disaster brought with them to the villages of Almopia, will lift off senses.
Pasta lovers will absolutely adore the tagliatelle as well as the pappardelle. In Opos Palia, excellent ingredients are selected, while the simple and slow production process that is followed guarantees products of unparalleled taste and top quality.
The pleasure does not end here, since Almopia offers many more gastronomic surprises. Classic spoon sweets and jams, favorite with deep color, vivid aromas, luscious flavors harmoniously accompany each selection.
Compotes is another product that distinguishes Opos Palia by imbuing a multidimensional journey of flavors in a unique way.
Thanks to the vast, first-quality fruit production, the prefecture of Pella holds the first place in the production of compote.
To confect their own compote, the family workshop of Vassilis and Alexandra uses late, pitted peaches grown under the sun of Almopia. They pick the fruit at the peak of harvest maturity, clean it by hand and preserve it in a light syrup. Simple procedures, which preserve the freshness and nutritional value of the peach for every season.
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