When it comes to comfort food, there is almost nothing more universal than pasta, which has been part of the Mediterranean Diet since ancient Greece! While many pasta shapes are classic, each nation has its own pasta-making traditions and regional specialties. At Misko, we have been making traditional Italian-style pasta in Greece since 1927. The secret to the goodness of our offerings starts with the high-quality Greek Durum wheat semolina we use in our pasta. Misko #10 Macaroni is thicker than spaghetti, with the perfect circumference for olive oil, tomato and cheese sauces and chunky vegetarian meat-based sauces. Served al dente, #10 Macaroni has just the right texture for Spaghetti alle Vongole (with olive oil, clams, garlic, parsley and white wine), Pasta Puttanesca (with olive oil, garlic, tomatoes, olives, and capers), classic Marinara and Bolognese and, of course, spaghetti and meatballs!