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We’re reclaiming pasta! There’s a common idea that pasta is Italian, and there’s no doubt that Italians eat a lot of pasta – 40 pounds a year each – but Italy isn’t where the idea started. Even the word “pasta,” which was Latin before it was Italian, was Greek (παστά) before it was Latin.

The Italians did get the idea quite early, though – the Roman poet Horace was writing about it in the first century A.D. and what he wrote about was lagana, or fine sheets of dough that had been fried, BUT Horace got the idea from a Greek writer on gastronomy, Chrysippus of Tyana, who had lived six centuries earlier. In Chrysippus’s time, the dough was made with wheat flour moistened with the juice from crushed lettuce and flavoured with spices; the oil it was fried in was – of course – olive oil.

The earliest pasta was eaten dry and with the hands. Forks did not become necessary until the introduction of tomato sauces, and tomatoes did not arrive in Europe from Mexico until six hundred years ago. 1,000 years before that, sheets of pasta were being interleaved with meat (probably the beginning of today’s lasagne), but they were still eaten hand-held. (Much like pizza today in America – if you want to experience what it’s like to be laughed to scorn, order a pizza in a New York pizzeria and then ask for a knife and fork).

So, pasta as we know it began in Cyprus, Greece and Crete and spread slowly around the Mediterranean from east to west, reaching Palestine and Egypt before, eventually, being carried to Italy by the merchant adventurers of Venice and Genoa at the same time as the Arabs were introducing it to the Kingdom of Sicily. (And don’t believe that old tale about Marco Polo having brought lasagne back to Italy from China – that was a story invented in the 1920s by a Canadian pasta manufacturer to popularise its products).

Pasta, then, has a long and romantic history, and that history begins here in Cyprus and not in Italy. But what you want to know is: what are the best ways to use Cyprus pasta? Well, the glory of pasta lies in its simplicity, because simplicity makes it versatile. You can serve it up cold in salads and hot with meat sauces, cheese sauces, pestos, and tomato sauces. You can make it the centrepiece, or a side dish. For the experienced cook, pasta is a whole lifetime of opportunities for you to do with as you like – while, for the learner cook, it’s a safe and foolproof route to delicious and nutritious meals for one, for two, or for many.

Company Info

Contact Person: Nikos Andrea
Mailing Address: Koniele Trading LTD,
Evagorou 6, Dromolaxia, Cyprus 7020
Call/Text: 00 357 97 884776
Company Reg. No: HE343968