Timilia Organic Whole Wheat Flour

Stone-ground wholemeal flour made from ancient Sicilian durum wheat Timilia

Healthy wheat: rustic and fragrant, the heart of the legendary black bread of Castelvetrano.

Timilia Flour from the Crisafulli Mill

Molino Crisafulli's Organic Timilia Whole Wheat Flour is made from one of the most valuable ancient Sicilian wheat varieties for health. Timilia is particularly rich in B vitamins, minerals—sodium, potassium, iron, calcium, phosphorus, and zinc—and trace elements: for this reason, products made with this flour are considered great allies for well-being, especially for the cardiovascular system. Thanks to the natural stone milling, it preserves all the organoleptic properties and the precious wheat germ, providing an intense, rustic flavor. It is a vibrant and authentic whole wheat flour, ideal for dark, fragrant bread, the fruit of Molino Crisafulli's short, organic supply chain, which grows its own grains directly in the heart of Sicily.
 
 
 

The roots of this grain are found in the legendary bread of Castelvetrano

Timilia, also known as "Tumminia," is one of Sicily's oldest and most famous durum wheats, with a history spanning thousands of years. It is a short-cycle "marzuolo" wheat, traditionally sown in spring, and is particularly suited to the island's arid soils. Its most famous name is linked to the black bread of Castelvetrano, a Slow Food Presidium, one of Italy's most renowned breads: made with stone-ground Timilia flour and sourdough starter, it is renowned for its dark crumb, crispy crust, and unmistakable aroma that lasts for days. Abandoned in the last century, Timilia is now being rediscovered and revalued as a valuable health ally and a symbol of the finest Sicilian baking tradition. Molino Crisafulli, custodian of ancient grains, grows it organically and stone-mills it in the heart of the Calatino area.
 
 
 

Choosing Timilia flour means taking care of yourself

Timilia is considered one of the most valuable ancient grains for health. It is particularly rich in B vitamins, essential for energy metabolism, and minerals such as potassium, iron, calcium, phosphorus, and zinc, as well as numerous trace elements. Because of this richness, Timilia-based products are traditionally associated with cardiovascular health. Like all ancient grains, it has a simple gluten structure that makes bread and pasta lighter and more digestible. Stone grinding preserves the wheat germ with its proteins and enzymes, as well as the fibers of whole wheat flour, which are beneficial for intestinal health. Being organic and free of pesticides, it is a pure and natural flour. A food with great nutritional value, a valuable ally in healthy and authentic cuisine. Contains GLUTEN.
 
 
 

How to Best Use: Timilia Whole Wheat Flour

• FOR RUSTIC DARK BREAD WITH SOURDOUGH — This is its main vocation, following in the footsteps of Castelvetrano bread. Flavorful and rustic, it is best mixed with other Sicilian grain flours to obtain a dark and fragrant bread, perfect with Organic Gaeta DOP olives and a Organic Sheep's First Salt.
• FOR THE AROMATIC HERB FOCACCIA — Ideal for rustic and tasty focaccia. Try Timilia focaccia: mix 350 g of flour with 250 g of water, 4 tablespoons of extra virgin olive oil, 6 g of yeast, and salt. Before baking, sprinkle with oil and a little chopped parsley. Fresh Rosemary and aromatic herbs.
• FOR BREADSTICKS, CRACKERS AND SAVOURY BAKED PRODUCTS — Its rusticity enriches every savory preparation. Use it for breadsticks and wholemeal crackers, to accompany a Organic Black Olive Bruschetta, for a genuine and nutritious snack.

The Producer: Molino Crisafulli

Molino Crisafulli is a historic mill in Caltagirone, Sicily, operating since the early 1900s and managed by the Sammartino family. It directly cultivates ancient Sicilian grains and hemp using organic methods and a short supply chain, grinding them with stone and cylinder mills using artisanal methods, a custodian of the milling tradition and the island's precious native grains.
 
 
 

Ingredients

Wholemeal flour made from durum wheat*, Timilia variety, stone-ground. Contains GLUTEN.
*From organic farming.
 
 
 

Food container

This flour is natural and living, produced without the use of pesticides. For this reason, especially in the summer, it is recommended to store it in the refrigerator and sift it before using.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 330-345 kcal / 1400-1460 kJ
• Fat: 2-2,5 g (of which saturated fatty acids: 0,4 g)
• Carbohydrates: 62-66 g (of which sugars: 2-3 g)
• Fiber: 8-10 g
• Protein: 12-14 g
• Salt: 0 g

Nutritional values ​​are estimated on a reference basis for whole wheat flour and may vary.
 
 
 

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