In 1898, Athanasios Matis brings the craft of halva-making to Trikala from Aivali in Asia Minor and opens one of the first halva workshops in Greece, at the town center. The stone mill grinding sesame to produce tahini paste is powered by horses, while daily halva production amounts to just a few pounds.
He also learns the art of cheesemaking from local dairy farmers. In the beginning, milk is collected and fermented in the traditional way at the dairy farms of the area, and the cheese is transported to town in wooden crates, for storing and maturation. Gradually, production is moved to the Matis dairy plant in Trikala.
Since 1898, MATIS family produces halva with the traditional recipe brought by Athanasios Matis from Aivali in Asia Minor. Today, over a century later, MATIS traditional products guarantee superior quality and excellent taste.
Our company preserving the cheesemaking tradition of the area, creates excellent products, rich in taste and flavor.The finest pure milk that the nature of Thessaly provides, the best that modern technology has to offer and our dedication to consumer needs, all guarantee the highest quality of our products.
Athanasios Matis leaves his home village of Amarandos in the area of Trikala, to try his luck in Aivali, in Asia Minor. He gets a job in a small halva industry, where he learns the secrets of halva production.
Matis returns to Trikala and opens a grocery store in the town center. He sets up a simple workshop in an adjacent space and starts preparing small quantities of halva to sell in his store.