Plan your gastronomic visit to Athens including visits to producers, walking food tours, cooking lessons and day trips related to gastronomy

Pantazis Stone Flour Mill

Attica

Megara

Duration

1 h

Availability

Up to 10 persons

Guided Tour

Up to 10 persons

Overnight Stay

Not provided

Active Months

Jan, Feb, Mar, Apr, May, Jun, Jul, Aug, Sep, Oct, Nov, Dec

Description

The Pantazis flour mill was founded in 1936 in the town of Megara, initially as a stone mill, and then transformed into a roller mill in 1969.
The building was renovated in 2005 where both the roller and the old stone mill were integrated to produce special cold-rolled flours. The new flours produced are the so-called biofunctional, i.e. mixtures of flours with super foods, such as sea buckthorn flour and goji berries (both contain 600 times more vitamin C than oranges) and chia seed flour (chia seeds contain 30% omega-3 fatty acids).
The theory of food as medicine has existed for hundreds, if not thousands, of years. Hippocrates, who is considered the father of medicine, said: “My food is my medicine” and the example of the Mediterranean diet and the increased standard of living of the inhabitants of Greece and especially of Crete, before of course adopting the western way of life as today, prove how important nutrition is for our health.
We at Pantazi flour mill believe that a correct diet is something that our children must first be introduced to, so that when they become adults they can apply it in their lives. But in order to learn what they should eat and seek it out later, they should watch its production, have contact with the raw materials, and observe the production process of the final product, the flour.

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Products

Flours, cereals, paximadi, pasta, pulses

Tour Languages

Greek, English

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From: €3.00
per person

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