Timilia flour
The precious Timilia flour is a wholemeal flour which, during the phase of separation from the bran, sifting, is not very refined. It takes its name from the ancient Sicilian durum wheat Timilia or Tumminia (Triticum durum), from the stone grinding of which a nutritionally rich flour is obtained.
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Grain: Timilia or Tumminia (Triticum durum)
Grain type: hard
Grain characteristics: dark-colored kernels
Cultivation: Sicilian hinterland. It does not need special attention and resists drought
Production cycle: short. Sowing in March (also called marzuolo for this reason) and ripening in the following 3 months. It is in fact a summer wheat
Production yield: Low. It fails to meet the production needs of large retailers and for this reason it has become a very precious and rare grain
Derivatives: Timilia Wheat Flour, obtained by stone grinding of Timilia wheat
Characteristics Timilia flour: greyish color, high protein value, low gluten index. It is rich in trace elements of wheat germ and bran, vitamins, mineral salts and polyunsaturated fats that protect the cardiovascular system
Use Timilia flour: preparation of biscuits, pizza, pasta and bread. In fact, the black bread of Castelvetrano, in the Trapani area, is very famous. The doughs with Timilia flour are greyish in color, very fragrant on the nose and with excellent nutritional properties
Packaged by Società Agricola Feudi del Riccio Sas - plant in Monreale (PA) - Italy
