

Timilia or Tumminia, ancient Sicilian wheat not genetically modified. The production of pasta does not have an upstream industrial agriculture; Timilia wheat flour and spring water are used. The pasta is dried at low temperatures and in a long time, maintaining all the nutritional principles and organoleptic contents present in the raw material.
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From an ancient variety of Sicilian organic wheat
Valdibella organically produces Timilia (or Tumminia), an ancient Sicilian wheat not genetically modified. Recent studies have shown that the high presence of fibers inside the kernels of Timilia wheat make it particularly valuable from a nutritional point of view. Furthermore, the weak gluten makes this variety a very digestible product that is well tolerated by the human intestine.
For the production of pasta, water from a spring is used, which has no upstream industrial agriculture. It is dried at low temperatures and in a long time, in order to maintain all the nutritional principles and organoleptic contents present in the raw material.
Cooking time 8 min.
organic durum wheat semolina Timillia, water
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