If Perciasacchi is the length, Timilia is the color. This ancient Sicilian durum wheat—also known in many parts of the island as Tumminia—produces a semolina with dark, amber hues and a fragrance reminiscent of toasted notes, hazelnuts, and earth. It is the wheat behind some of the triumphs of Sicilian baking, starting with the legendary black bread of Castelvetrano, and has returned today to the center of attention for those seeking authentic, nutritionally rich flours.

The name itself speaks of a precious agronomic virtue. “Timilia” is thought to derive from the Greek trimeniaios, meaning “of three months”: it is a short-cycle wheat that can be sown even in spring and matures in just three months. This characteristic made it perfect for the arid lands and late sowings of the Sicilian hinterland, where water is a luxury. In the organic fields of Antichi Granai in Catenanuova, this hardiness is perfectly combined with farming that eschews chemicals and emphasizes the plant’s natural resistance.

An ancient grain that has remained authentic

Like all ancient grains, Timilia is a variety from the past that has never been genetically modified by man. It has preserved its flavor, aroma, and nutritional heritage intact over time, at the cost of a lower yield compared to modern high-productivity wheat. It is precisely this “inefficiency” that makes it special: those who choose Timilia are not simply buying flour, but a piece of agricultural biodiversity that was at risk of being lost and is now guarded by family businesses like that of the Passamonte family.

The same reasons that make it fascinating also make it suitable for organic farming. Ancient grains grow taller than weeds—which struggle to survive as a result—and sink their roots much deeper than modern wheat, managing to capture water and minerals even during dry spells. In practice, they defend themselves: fewer herbicides, fewer interventions, and more respect for the earth and the bees.

Nutritional profile: high protein, low gluten

Antichi Granai's organic Timilia flour is whole-wheat and lightly sifted: it retains most of the wheat germ and bran, with all the nutritional benefits that implies. It is rich in trace elements, has a high protein value and—an important detail—a low gluten index, which makes it more delicate than high-strength industrial flours.

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B-group vitamins; minerals such as sodium, potassium, iron, calcium, phosphorus, and zinc; and polyunsaturated fats which, as highlighted by the producer, help protect the integrity of the cardiovascular system and cells. A profile that explains why it is considered much more than just a simple bread flour.

The low gluten index has a twofold implication. On one hand, it requires a little more attention from the baker, because the doughs are less “strong” and structured; on the other, it yields products that are more digestible and light, highly appreciated by those who are sensitive to modern wheat. It should be remembered, as always, that “low gluten index” does not mean “gluten-free”: Timilia is not suitable for celiacs.

Stone-ground, just like in the old days

Timilia is also processed in the Antichi Granai stone mill. It is a choice that is anything but nostalgic: slow stone milling does not overheat the flour and does not separate the noble components of the grain, keeping the endosperm, germ, and bran together in their natural proportions. The result is a living, aromatic flour rich in those micronutrients that industrial processes tend to deplete. This is why Timilia bread has that unmistakable amber color and that fragrant crust that no refined flour can imitate.

In the kitchen: from black bread to pasta

Timilia is at its best in sourdough baking. With sourdough starter, it creates loaves with a compact crumb, a toasted aroma, and long shelf life—just as tradition dictates for the black bread of Castelvetrano. But it is also excellent for focaccias, breadsticks, taralli, rustic cookies, and pizza bases with a bold taste. Furthermore, from its semolina, Antichi Granai produces whole-wheat Timilia pasta, bronze-drawn and slowly dried: a different, yet equally authentic way to bring this extraordinary grain to the table. A practical tip: given the delicate gluten, it is advisable to combine it with a stronger flour when looking for large alveolation, or to work it with moderate hydration and adequate proofing times.