🏭 Misko

Misko is a Greek pasta brand. According to its history page, it was founded in 1927 by the Michailidis and Konstantinis families; the first pasta was made in the families' workshop in Piraeus. In 1953 four families became the new owners, and the same year production moved to a Patras plant that was ultra-modern for its time; Misko became the first company to pack its macaroni. At the same time Akakios, the brand's trademark character, was born. In 1991 Misko became part of the Barilla family. In 2000 a new high-capacity plant was established at Elaionas near Thiva, making Greece a production hub for international markets. In 2006 the brand entered ready-made sauces and created Gefseis Ellados, a series inspired by traditional pasta shapes from different regions of Greece. In 2017 it launched the Greek Wheat Programme for sustainable production of high-quality durum wheat in Greece.

Misko pasta is made from semolina and water; the semolina comes from milling durum wheat grains at mills. According to its production page, the semolina and water are mixed in large kneaders, the dough is pressed through dies that give the shape (spaghetti, kritharaki, kofto and others), dried under control in closed chambers with warm air, cooled to room temperature and packed.

The brand's website lists seven ranges: Vasiki Seira (basic), Chrysi Seira (from a single wheat variety, since 2016), Olikis Alesis (wholegrain, since 2009), Choris Glouteni (gluten-free, made from white and yellow maize), Protein (with protein, cereals and turmeric; 20 g protein per 100 g according to the brand), Miskotini & Extrafino (quick-cooking pasta, recommended cooking times 6 and 3 minutes) and Trikolore (coloured with tomato and spinach). Chylopites with egg are made from durum wheat semolina, eggs and water; the brand also lists chylopitaki with egg, sauces and semolina.