Paximathia
Sign in to saveAlso known as Paximadhia, Paximadia
thumb|Paximadia Paximathia (), also spelt paximadia (plural), or paximadi/paximathi (singular), is a hard bread of Greek origin, similar to rusk, that is prepared with whole wheat, chick pea or barley flour. It has been referred to as being similar to biscotti or as a type of biscotti. Paximathia is a common food in Greece and many Greek bakeries sell the bread, which is often served as a breakfast food with marmalade or cheese. Paximathia is purveyed also in Greek specialty stores in many areas of the United States.
In the Vinony graph
Within Vinony's link graph, Paximathia is referenced by 320 other articles, and connects out to simit, United States and Greek.
Vinony files it under Byzantine cuisine, Cretan cuisine and Greek breads.
Its subject is documented across 5 Wikipedia language editions.
Wikidata facts
- Instance of
- human food
- Subclass of
- rusk
- Country of origin
- Greece
- Image
- Παξιμάδια 2.jpg
via Wikidata · CC0
~3 min read
Encyclopedic overview
8 sectionsContents
- Etymology
- History
- Preparation
- Varieties
- See also
- References
- Citations
- Sources
thumb|Paximadia Paximathia (), also spelt paximadia (plural), or paximadi/paximathi (singular), is a hard bread of Greek origin, similar to rusk, that is prepared with whole wheat, chick pea or barley flour. It has been referred to as being similar to biscotti or as a type of biscotti. Paximathia is a common food in Greece and many Greek bakeries sell the bread, which is often served as a breakfast food with marmalade or cheese. Paximathia is purveyed also in Greek specialty stores in many areas of the United States.
==Etymology== The name paximathia comes from the Greek term paximadion (Greek: παξιμάδιον), which is derived from Paxamus, a 1st-century Greek author who wrote, among many things, a comprehensive cookbook. The word first appears in a recipe for laxative biscuits composed by the Greek physician Galen.
Excerpted from Wikipedia’s “Paximathia” article, available under the CC BY-SA 4.0 licence.