Anagnou Pasta

The Anagnou traditional pasta workshop founded at Distomo, not far from Arachova, and half an hour from Delphi, in 1980 by Mrs. Kiriakoula Anagnou is a small family business aiming to produce fresh pasta using fresh products (semolina, eggs, and milk) without the use of any preservatives or dehydrated ingredients, like powdered eggs or milk.
Anagnou Pasta obtains its ingredients from second and third-generation farmers, as well as family-run businesses whose principles and goals conform to ours.

TOUR AND TASTING

Visitors are cordially invited to tour our state-of-the-art production facilities. If the visit coincides with a production day, they can immerse themselves in the entire manufacturing process.

With a three-day advance notice, guests can indulge in an elaborate tasting session or opt for a simpler one, tailored to their preferences.

Additionally, visitors are welcome to purchase fresh pasta directly from our workshop, ensuring a delightful culinary experience to savor at home.