Τrahana is a traditional Greek dish and is an evolution of the Greek roman porridge. A roman author Apicius, who had written many cookery books and recipes, mentions a type of food known as "tractae" which was a very thick porridge in granular form used to thicken any kind of sauces. It was solely produced on sour milk and coarse grain. The Trahana produced by Dardouma pasta laboratory is handmade with no additives or preservatives. Trahana is also considered a low calorie and low fat food.