Timilia or Tumminia, an ancient Sicilian grain not genetically modified.Pasta production does not have upstream industrial agriculture;Timil wheat flour and sorgent water are used.The dough is dried at low temperatures and in long periods in order to maintain all the nutritional principles and the organoleptic contents present in the raw material.
Valdibella produces biologically the Timilia (or Tumminia), an ancient Sicilian grain genetically modified.Recent studies have shown that the high presence of internal fibers of Timilia grain carioxide make it particularly valuable from a nutritional point of view.In addition, the weak gluten makes this variety a very digestible and well-tolerated product from the human intestine.
For the production of pasta, water from a source that has no upstream agricultural agriculture is used.It is dried at low temperatures and in long periods, in order to maintain all the nutritional principles and the organoleptic contents present in the raw material.
Cooking time 8 min.
:: - ingredients - ::
Durum wheat semolina Timillia, water
Origin of raw materials ::
Italy - Sicily
Typical of Timilia
Cool dry place
Manufacturing Process ::
Drawn to teflon, dried with controlled temperature and ventilation