Organic Wholemeal Timilia Durum Wheat Rigatoncini

Nutritional Values

Energy350 Kcal/1510 KJ

Total Fat17.00 g

· of which Saturated Fatty Acids0.02 g

Total Carbohydrates70.00 g

· of which Sugars1.50 g

Dietary Fibre10.50 g

Protein11.50 g

Salt0.002 g

Pastificio Minardo was established in 2007 as a small artisanal workshop, with an organic focus and the aim of producing pasta made from Ancient Grains processed in purity, 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 an ancient type of durum wheat that was already cultivated in Sicily around 1300, as documented by chronicles of the time. Widely grown across much of the island in the following centuries, this variety continued to feed the Sicilian people even during times of famine due to its strong resilience. Timilia flour has a high protein content and a reduced gluten level; it is rich in minerals, fibre and vitamins, with a distinctive dark colour and a toasted aroma featuring notes of almond and malt.