A lesson in patriarchy enclosed in a bag. We take fine grains, we southerly them with spring water, we peel them and dry them slowly in natural conditions, we grind them in a stone mill and finally we sift them
the fruit so that the small pieces of wheat remain pure. An emblematic product of the Greeks of Cappadocia and Pontus, with which they made the tanned sorba, a hot soup with broken wheat and strained yogurt.
The starry corkoto of Agrozymi keeps the tradition alive and revives culinary memories of centuries.