An Initiative of Small Greek Producers
Small Greek Producers Initiative is a group of producers passionate about producing food of the highest quality using sustainable practices and local ingredients.
Our Nostalgic Food Products
In this ever-changing world, our core values are constant. We interact with each other and we employ strategies to fulfill our mission: the production of authentic food.
BACK TO THE ROOTS OF AGRICULTURE
Welcome to our initiative
Small Greek Producers care about sustainable agriculture, support the local production of food, research and develop products based on local ingredients, reborn varieties of crops and preserve old production methods and recipes.
WHEN NOSTALGY MEETS GASTRONOMY
WHAT WE PRODUCE
Vinegar with fruit & vegetable pulp
Vinegar with pulp from Greek ripe vegetables and fruits, naturally slow ripened and full of aromas and flavors that highlight every dish.
Dried basil yeast
Enjoy making your own bread with this traditional sourdough with basil water and hops flowers.
Traditional orzo pasta
Traditional orzo pasta, prepared with fresh eggs and whole cow's milk. It has a very full and rich taste, ideal texture with a few minutes of cooking.
Nostalgic yeast - a unique dried yeast
The only dried yeast made with hop blossom extract and holy basil water.
It is prepared with the traditional northern Hellenic method of making dried yeast.
It is suitable only for slow-rised breads and gives unique aromas and rich flavors to bread.
It is prepared with the traditional northern Hellenic method of making dried yeast.
It is suitable only for slow-rised breads and gives unique aromas and rich flavors to bread.
Vinegars with vegetable or fruit pulp - unique flavors and aromas
The only Greek vinegars that are slowly matured with the pulp of ripe local fruits and vegetables.
They are full of aroma and intensity in taste, giving uniqueness to salads, marinades, dressings, meat, seafood and in some cases to sweets.
They are full of aroma and intensity in taste, giving uniqueness to salads, marinades, dressings, meat, seafood and in some cases to sweets.
The richest traditional orzo pasta
Made with fresh free-range eggs and 17% fresh whole cow's milk.
With a full flavor and intense color due to the eggs, it is ideal for traditional recipes such as "juvetsi" as well as for more modern dishes with orzo pasta.
It has an ideal "retention" during the few minutes of boiling and a perfect texture.
With a full flavor and intense color due to the eggs, it is ideal for traditional recipes such as "juvetsi" as well as for more modern dishes with orzo pasta.
It has an ideal "retention" during the few minutes of boiling and a perfect texture.
