Homemade artisanal Ditali (or Ditalini) made by wheat flour. They are typically used in soups, salads or in any pasta dish as an alternative to penne. Made by Martavaltzoglou family, which –for three generations, now- maintaining their traditional methods and recipes, create exceptionally fine quality of pasta. They are located in Aravissos, a village near the area of Giannitsa in Greece. The grains used are from the area of Giannitsa, same as the milk and eggs, which come from little farms from Kilkis.