{"id":26,"date":"2023-06-14T13:46:39","date_gmt":"2023-06-14T10:46:39","guid":{"rendered":"https:\/\/michalopoulospasta.gr\/?page_id=26"},"modified":"2024-09-23T16:18:57","modified_gmt":"2024-09-23T13:18:57","slug":"company","status":"publish","type":"page","link":"https:\/\/michalopoulospasta.gr\/en\/company\/","title":{"rendered":"About Us"},"content":{"rendered":"
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Flour since 1900<\/h2>\n\n\t\t<\/div>\n\t<\/div>\n\n\t
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Our family's history in production begins in 1899 when our great-grandfather Vassilis Michalopoulos, at around 20, decides to leave his village of Platanos in Ancient Olympia and seek a better life in the city of Amaliada. There he starts working at the stone mill of Foti Kotsifa. It doesn't take long for him to fall in love with Nikolitsa, his boss's daughter, and to take over the management of the mill. The business expanded when it passed into the hands of two of the couple's seven children, Fotis and Takis with an olive mill and was modernized into a rolling mill in 1968. Then the next generation, under the management of Dionysis, Vassilis and Konstantinos Michalopoulos, took over for over forty years to produce flour and meet the needs of the wider region, making the mill one of the most recognizable and beloved businesses in the prefecture.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div>

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QUALITY PRODUCTS FROM PURE MATERIALS<\/h3>\n\n\t\t<\/div>\n\t<\/div>\n\n\t
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In 2017, we, the children of Dionysis Michalopoulos, Fotis and Nikos, seeing the gap that existed in the area for quality pasta, decided to take our love for flour a little further and create \"MICHALOPOULOS PASTA\"<\/strong>. Now, as before, the rules are specific:<\/p>\n

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  1. Raw materials of the highest quality: semolina, flour, fresh eggs and fresh milk from producers who share the same values \u200b\u200bas us.<\/li>\n
  2. Small, controlled production: The daily production of our traditional pasta does not exceed 300 kg, thus allowing us to carefully control every step of the production.<\/li>\n
  3. Respect for tradition: Recipes tested for decades now , combined with a handmade process in most of the production<\/li>\n<\/ol>\n

    All our pasta is produced WITHOUT preservatives<\/strong>, flavor enhancers and colorings, respecting the consumer. Besides, our motto is this:<\/p>\n

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    …..as if our children would eat it<\/strong>…!<\/p>\n<\/blockquote>\n\n\t\t<\/div>\n\t<\/div>\n\n\t

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    - Michalopoulos Nikolaos<\/h4>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div>
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    OUR PHILOSOPHY<\/h3>\n\n\t\t<\/div>\n\t<\/div>\n\n\t
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    \"Michalopoulos Pasta\" stands for tradition and purity, with a firm commitment to fresh, high quality products.<\/p>\n

    We believe that pasta is not just a simple food, but a delicacy that brings the taste and quality of natural ingredients to your table.<\/p>\n

    Every package of pasta we make represents our belief in the principle that the best food comes from the best, purest ingredients.<\/p>\n

    At the heart of our philosophy is the appreciation of nature and tradition. We follow traditional production techniques, preserving the authentic character and taste of the pasta.<\/p>\n

    We aim to keep this tradition alive by offering pasta made with love, care and dedication.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

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    RESEARCH & DEVELOPMENT<\/h3>\n\n\t\t<\/div>\n\t<\/div>\n\n\t
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    In the context of action 1.8 \"Business Start-up Strengthening of Young and under the establishment of very small and small businesses of Western Greece\"<\/strong> a study was carried out with the object of creating 40 standard, costed recipes with the following characteristics: (low glycemic index, BIO-organic, whole grain, Zea, Vegan, gluten free).<\/span><\/p>\n

    Professional photography of the new proposed recipes and creation of promotional material was also carried out with the deliverable of the creation of an informative photo album portfolio.<\/span><\/p>\n

    In order to define the proposed recipes, an extensive and thorough study was carried out by the business consulting company, HARCOS BUSINESS CONSULTING, regarding the \"Commercial Prospects of Pasta Based on Legumes - Quality - Technical Characteristics & the Impact on Health\".<\/span><\/p>\n

    In the context of this study, the business opportunity for the company \"Pasta Laboratory Michalopoulos\" was highlighted through:<\/span><\/p>\n

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    1. the production of new pasta codes based on the Greek culinary heritage and the highlighting of forgotten or unknown local pastas from all over the Greek territory and in<\/span><\/li>\n
    2. the development of new pasta codes with enriched pasta, from Greek flour and not only, legumes and traditional products (see mastic, saffron coffee, ouzo, carob etc.).<\/span><\/li>\n<\/ol>\n

      Through this analysis of the data also emerged:<\/span><\/p>\n