Handmade Barley "Grandma" 1 Kilo

Barley or noodle ??

Greek barley that looks like barley seed, hence its name. Vanestana noodles, from the Italian minestra which originally meant the food served (ministrare / minestrare in Latin: serve).

  Whatever the choice of name, one thing is for sure: barley has been imprinted in the collective memory as the most characteristic food of the grandmother. Whether in the clay as a juvette or roasted in a pot, the Sundays of Greece smell like juvette.

The 400 years of Turkish rule have left their indelible mark on Greek culture. Thus, the juvette was born in the Turkish utensils, the "güveç" and owes its name to them.

The custom wanted the juvette to be baked in the neighborhood oven. In the urban neighborhoods of the country, the housewives proudly loaded the pan with the meat and separately the barley and put it in front of the baker. He knew exactly when to add the barley and the amount of water he had to put in so that it would not boil and lose its puffy feel.

Barley consists of durum wheat semolina and water. Nutrition does not have many calories but many nutrients for the body.         

NUTRITIONS FOR THE BODY

• Barley is rich in complex carbohydrates. Thus, it offers the body energy which can and is slowly released in our body.
• It is rich in starch.
• Contains phosphorus, iron, calcium and B vitamins.
• It should be consumed in moderation by people with diabetes because it may raise blood sugar levels.
• It is low in fat.

HISTORY FROM GOLDEN BEHIND THE PRODUCT

In Ancient Greece they ate from 1000 BC. ΄΄ λάγανον ”! It was , a wide thin dough of flour and water, in a flat shape. They cut it into strips, sold it to street vendors in the open-air markets of Plaka and greatly disturbed Demosthenes who wanted to speak rhetorically! Later, he wrote about the "shouts" that sold some pasta that looked like ribbons, in their hot oil!

When the first Greeks colonized Italy in the 8th century, they carried their lagano together, which in Naples was transformed into lasagna! There we see Cicero and Horace talking longingly about pasta. In September 1415, the Neapolitan Pope John III invites a great cardinal to Naples. It offers him this new discovery hot on a plate, exciting him!
Until the 15th century, pasta was a privilege for a few in Italy, where the commercial industry of their production began to develop. In 1700, we find about 60 shops selling pasta in Naples! Today, pasta is one of the main dishes in the diet of millions of people around the world!