-
.
- Ελληνικά
The Ministry of Agriculture, Rural Development and Environment announces the registration of another traditional Cypriot product under the name "Tertziellouthkia" as a Protected Geographical Indication (PGI) in the official EU register of geographical indications for agricultural products and foodstuffs, wines and alcoholic beverages. The registration was made public by EU social media yesterday, 10 July 2024.
Recognition of EU quality schemes enables consumers to trust and distinguish quality products, while helping producers to better market their products. The use of the Union symbols on packaging or promotional material indicates that a particular foodstuff has particular characteristics attributable to the geographical area in which it is produced or to its traditional composition or production method.
Tertziellouthkia is a type of pasta made by mixing durum wheat flour and/or other types of flour, such as durum and/or wholemeal, with semolina, water and salt. The specific characteristics of the product, such as its shape, size and texture, are the result of the know-how and expertise of the producers. Their shape resembles a 'tercielli' (small ring) and is what gives the product its name.
The most important stages in the production process are the resting time of the dough, the joining of the edges of the dough and the process of drying the pieces of the product.
Their fame is due both to their characteristics, which are a sign of the 'craftsmanship' of the manufacturer, and to the simplicity of their composition and the way they are eaten, which have established them as a fasting and festive dish, as well as for various social events such as weddings.
Tertziellouthkia have a special way of being eaten.
Tertziellouthkia have a special way of being eaten. They are consumed after boiling them in water and carob, roasted (petimezi) or honey.
It is worth mentioning that 'Tertziellouthkia' are slowly gaining more and more ground in the modern diet, as there is always a place for these pasta in local markets of Cypriot products and in various local festivals. Their registration as a PGI not only preserves their unique identity but also promotes Cypriot gastronomy and tradition outside the Cypriot borders.
(ΕΠ/NZ)
Contents of this article including associated images are belongs PIO
Views & opinions expressed are those of the author and/or PIO
Source
