Semola Integrale di Grano Duro Timilia BIO - prodotti tipici siciliani grani antichi

Wholemeal Durum Wheat Semolina Flour Timilia BIO

€3.00

Tax included

The Wholemeal Durum Wheat Flour of the Timilia variety is used to produce the famous black bread of Castelvetrano, a Slow Food presidium, rich in special properties, with a pleasant aroma of malt, almonds, and toasted wheat, and is also very digestible.

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Pastificio Minardo was founded in 2007 as a small artisanal workshop, with an organic vocation and the aim of producing pasta made from Ancient Grains processed purely, cultivated and processed entirely in Sicily without the use of harmful substances.
The choice to use exclusively Ancient Grains, which are not well suited to intensive farming, is driven not only by the desire to recover a nearly lost tradition but also by the need to produce superior quality pasta, with low gluten content, highly digestible and rich in valuable nutrients.

Timilia is a Sicilian short-cycle wheat variety, resistant to drought and poor soils, identifiable by its brown grain. The wholemeal flour from this wheat contains many trace elements from the wheat germ and bran; it has a high protein value and a low gluten index.