"There is no one recipe"
The Armia Pitenis counts tenth anniversary with family to carry on the family tradition years in a controlled quality product. The aim of the company is to facilitate new housewife, which either do not have the ability to make its own Armi either the time or the space to keep the cabbage in brine.
"Our Armi is quality controlled, to know what soil and what fertilizers grew vegetables and what variety sprouts used ', Stylianos says (Avarakis) Pitenis, production manager and quality control of the company. This year Armi from the producer group of Kozani namely from Kranidi, so the cabbage flavor will be more familiar to Kozani says Stylianos (Avarakis) Pitenis. Last year came from the group of A producers. George at Grevena, possessing higher altitude.
The Armia is a traditional product from time immemorial. For Kozani is a matter of competition who will do the best giaprakia quips , clarifying that the recipe is modified by region. In Kozani in Yaprak is clearly large and made from cabbage Armi rather than pickled or fresh cabbage. "But we can not say what is the recipe for giaprakia .but giaprakia do Aeani, other Siatista , other Kozani ", he refers to the amount of rice also varies . "The spices vary. Elsewhere put cumin and elsewhere moschopipero ".
In some villages still using chopped meat went on to say that before the giaprakia kimadomichani made with minced meat or stoumpismeno with knife. Here's the recipe for giaprakia with cabbage leaves Armia "Pitenis":