The recipe for pasteli is based on two pillars of Greek gastronomy since antiquity: honey and sesame. Both are also ingredients with high energy and nutritional value. Making pasteli does not require any technological feat, but a very sure hand to mix the sesame seeds with the boiling honey on the cold marble, to get the right crunch and caramel taste. There are several types of pasteli, from the crunchiest to the softest (melato). We have selected a tragano, rich in sesame seeds and very crunchy.