Sour frumenty is one of the most basic pasta in Greek cuisine as it is the oldest. The term frumenty describes a large group of preparations. Made from the mixing of broken wheat or flour and milk stored dried. Additionally, nowadays you can find homemade frumenty in many parts of Greece.
From the 1st century AD, Apichius mentioned a thick slag called «tractae». For our ancestors frumenty played an important role in the upbringing and sometimes even in the survival of the family. They started preparing for the first months of summer to dry, pack and get ready for the next winter. It was packed in metal cans or clay pots and kept in a cool place. As a result, that makes it usable for more than a year.
Finally, sour frumenty is a traditional Greek product with high nutritional value. Greece is claiming the title of the country with the largest variety of frumenty and dishes based on it.
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