Trachanas is the most traditional pasta in Greece. Trachanas Anagnou is sour and is made from fine sheep's milk. You can enjoy it in soups with tomato and grated cheese, but it can be added to pies and stuffed tomatoes. A new trend is the trachanoto, something like risotto but with trachana!
A classic tomato trachana soup, with feta or even pieces of sausage, can be accompanied by a rich Xinomavro or a Cabernet Sauvignon. On the other hand, a trachanoto with mushrooms and gruyere is the perfect opportunity to open an oaky Chardonnay.
