Marka: Mulino Angelica

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Timilia-also known as Tumminia-is the oldest variety of Sicilian short-cycle durum wheat and is characterized by a dark-colored grain. Particularly suitable for making bread and pasta, this whole-wheat flour is stone milled and contains a high concentration of protein and wheat germ.

At the beginning of the twentieth century there were 52 varieties of native grains in Sicily, what we now commonly call ancient grains. The spread of grains for industrial use since the 1970s has overpowered these varieties, which have only made a comeback in recent years thanks to the development of new consumer awareness.

A field of ancient grains is easily recognized by its tall ears, a characteristic that makes them resistant to some pests and weed species. Consequently, this allows cultivation without artificial fertilizers and pesticides. In addition to height, the seed size of ancient grains is also ill-suited to mechanized harvesting, prompting the use of more artisanal yet sustainable harvesting methods.

The Sicilian ancient grains we chose to mill include Russello, Timilia, Perciasacchi, Maiorca, and Senatore Cappelli. Common characteristics are their low gluten quality and low glycemic index, making them highly digestible and also indicated in cases of intolerances.