Timilia or Tumminia, ancient Sicilian wheat not genetically modified. Pasta production does not have an upstream industrial agriculture; thymilia wheat flour and spring water are used. The pasta is dried at low temperatures and over a long period of time while maintaining all the nutrients and organoleptic contents present in the raw material.
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 karyoxide of Timilia wheat make it particularly valuable from a nutritional point of view. In addition, 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 does not have an industrial agriculture upstream. It is dried at low temperatures and in long times, in order to maintain all the nutrients and organoleptic contents present in the raw material.
Cooking time 8 min.
:: - ingredients - ::
Timillia organic durum wheat semolina, water
Origin of raw materials ::
Italy - Sicily
Typical of Timilia
Cool dry place
Manufacturing Process ::
Drawn to teflon, dried with controlled temperature and ventilation