“MISKO “Golden Line” was selected as the leading Greek pasta in a blind tasting In an event organized by the daily newsletter for food and beverage, FNB Daily, with the participation of food critics”
The “Golden Line” by MISKO, the beloved pasta brand in the Greek market, was selected as the top Greek pasta in a special blind tasting event organized by FNB Daily, the newsletter specializing on food and beverage.
The event, which took place on Monday, 30 January in the restaurant “Tha Se Kano Vasilissa”, was attended by 5 journalists who were invited to taste and rate the 8 Greek pastas which have sold the most, in order to choose the best one. Each of the Greek pastas, all spaghetti-shaped, was cooked according to the procedures described on its packaging and was evaluated separately by each journalist on the basis of five main axes:
1. Taste-aroma
2. Appearance/liveliness on the plate
3. Texture/Αl dente
4. Finesse
5. Flavor
It was decided from the tasting process that the winner is MISKO’s “Golden Line”, which won the title of “top Greek pasta”, earning the highest score among the rest of the contestants. During the blind testing, and not knowing which pasta they were trying, the judges found that MISKO’s “Golden Line” stood out for its rich flavor, its elegant texture and its golden appearance, features attributable to the excellent raw materials. Made exclusively from the high-quality Svevo variety, it is the only Greek pasta made from single-variety wheat, an attribute that makes it stand out in the Greek market.
Since it twas launched and to this day, the “Golden Line” has been gaining more and more friends, who prefer it for its high performance. Professional and amateur chefs consider it an ideal choice for any pasta recipe, as it blends perfectly with all sauces and ingredients, highlighting aromas and flavors. Recipes and more information about the Golden Line are available on the product’s website https://www.misko.gr/xrisiseira/. About the FNB Daily Tasting For the pasta tasting, the Spaghetti shape was chosen for each of the 8 Greek pastas. To prepare the pasta, the boiling instructions where followed as indicated on each package, without adding sauce or any other material, except for a little olive oil. In order to ensure transparency in the blind tasting, the process was recorded. During this process, 8 numbered dishes with 8 different pastas without any indication of origin were offered to each reporter. The journalists had at their disposal a voting paper and a blue pen (all 8 of the same brand), to rate each pasta on the basis of 5 key criteria, from 1 to 100. The criteria were the following:
Taste-aroma
2. Appearance/liveliness on the plate
3. Texture/Αl dente
4. Finesse
5. Aftertaste