The European Commission announced on Wednesday the addition of a new protected geographical indication (PGI) to its list, recognizing the Cypriot food tertziellouthkia.

Tertziellouthkia are a type of pasta made by mixing durum wheat flour (or other types of flour such as country or wholemeal flour) with semolina, water, and salt.

The product’s name comes from its shape, which resembles a small ring. Its specific characteristics, such as size and texture, result from the producers' know-how and expertise.

The reputation of tertziellouthkia is due not only to their distinctive characteristics, which demonstrate the skill of their producers, but also to the simplicity of their ingredients and the traditional way they are served, often associated with fasting.

An important stage in the production process is the resting of the dough, which contributes to the product’s uniqueness. The resting time determines the dough’s elasticity, playing a key role in forming its characteristic shape and resulting in a slightly rough texture.

Traditionally, tertziellouthkia were served during fasts and feasts, as well as at social events such as weddings. Before serving, they are boiled in water and flavored with carob syrup, grape syrup, or honey.