Timilia Wheat

Timilia, in the Iblei area still often known by its ancient name Tumminìa or Marzuolo wheat, is an ancient durum wheat that was already being cultivated in Sicily around the 1300s, as documented in historical records of the time.

Widely grown across much of the island in the centuries that followed, this variety continued to sustain the Sicilian population at least until the Fascist period, thanks to its remarkable resistance to drought and harsh growing conditions.

Its flour, requiring very little water, allowed—and still allows—the production of a dense yet highly fragrant and digestible bread that remains excellent even after several days.

 Timilia flour, whether white or wholemeal, is characterised by a high protein content and a reduced gluten level.

It is rich in minerals, fibre and vitamins, making it ideal for a wide range of recipes, from rustic breads to focaccias, which take on a distinctive dark colour and a toasted aroma with notes of almond and malt.