Rusks with Almont,Greece Famous Greece price supplier

If there were a rock-hard pillar of sustenance in the Greek kitchen, surely it would be the delicious paximadi (Rusks), a twice-baked hard tack usually, but not always, made of Barley flour.

These rusks have been around almost forever and yet today are a favorite ingredient on contemporary menus, a quintessential pleasant bread transformed into the stuff of haute, healthy Greek cuisine.

Very few foods have as long, varied and important a history in Mediterranean cooking as the paximadi. The paximadi (pl. paximadia) has probably been around from at least the 1st century A.D., but likely even earlier. Its name is thought to derive from Paxamus, a prolific author and inventive cook who lived in Rome in the years after the birth of Christ and who possibly suggested

a few improvements on the twice-baked bread, dipyros (which means, literally, fired twice), which had been consumed from the time of Hippocrates and Aristotle.

NUTRITIONAL VALUE (100gr)
Energy value (kcal) 529, 7.11 Protein, Carbohydrates 61.13, 28.45 Fat
INGREDIENTS
Pastry flour, Sugar, Orange juice, Rice Milk, Olive Oil, Pomace, Almond, Water, Cinnamon, Soda.