The registration of another traditional Cypriot product "Tertziellouthkia" as a Protected Geographical Indication (PGI), not only preserves its unique identity but also promotes Cypriot gastronomy and tradition outside Cypriot borders, Ministry of Agriculture, Rural Development and Environment said here on Thursday. In a press release, the Ministry refers to the publication on Wednesday of the registration of the traditional Cypriot product with the name "Tertziellouthkia" as a Protected Geographical Indication (PGI) in the EU's official register of geographical indications for agricultural products and foodstuffs, wines and alcoholic beverages on the EU's social media. Their registration as a Protected Geographical Indication "not only preserves their unique identity but also promotes Cypriot gastronomy and tradition outside Cypriot borders," it notes. As explained, "Tertziellouthkia" is a type of pasta made by mixing durum wheat and/or other types of flour (or another type of flour such as strong or whol emeal flour) with semolina, water and salt. The product's name comes from its shape, which resembles a little ring. Its specific characteristics, such as its size and texture, are a result of the producers' know-how and expertise. It is also stated that an important stage in the production process is the resting of the dough, which also contributes to the product's specificity. It is stated that "Tertziellouthkia" have a particular way of consumption. They are consumed after being boiled in water with carob syrup, grape syrup (petimezi) or honey. Furthermore, it is noted that "Tertziellouthkia" are slowly gaining more and more ground in the modern diet, as in local markets of Cypriot products and in various local festivals there is always a place for this pasta. Source: Cyprus News Agency