Timilia Wheat

Timilia, also known as Tumminia, is a prized variety of ancient Sicilian durum wheat with a thousand-year history. A short-cycle wheat, particularly suited to the arid inland terrain of the island, it is the star of the famous Castelvetrano black bread. It has not undergone the intensive selection processes of modern wheats and is considered a true jewel of Sicilian agriculture.

Characteristics

From this wheat, we obtain an organic stone-ground whole-wheat flour, lightly sifted, produced and milled directly on our farm. It is distinguished by its amber color and intense, rustic flavor (intensity 5/5). The whole-grain processing keeps the trace elements of the wheat germ and bran intact.

Benefits

Timilia is rich in proteins, B vitamins, and mineral salts, in addition to the fiber typical of whole-wheat flour, which is useful for intestinal health. One of its most appreciated qualities is its low gluten index, which often makes it more tolerable and digestible for those sensitive to modern wheats. (It still contains gluten: it is not suitable for people with celiac disease.)

Instructions for use

It performs best in rustic, long-fermentation preparations: homemade bread and Sicilian black bread, pizza and Sicilian focaccia, fresh homemade pasta, and rustic baked goods. Its low gluten index requires gentle kneading and slow rising, preferably with sourdough; it can be blended with other flours to balance structure and digestibility.

Storage

Store in a cool, dry place away from direct light, in an airtight container after opening. Being a whole-wheat, lightly sifted flour rich in wheat germ, it is recommended to consume it within a few months to preserve its freshness and nutritional value; in warm environments, it can be stored in the refrigerator.