Organic whole wheat flour of durum wheat, ancient Tumminia variety, ground with natural stone, tumbled, designed for the preparation of baked goods, both sweet and savory, and for pasta.
Johann Wolfgang Goethe, in his writing Viaggio in Sicilia (1787), describing his journey to Sicily, describes the flour of Tumminia:
«Wheat is beautiful. Tumenia, a name that seems to derive from bimenia or trimenia, is a precious gift from Ceres: it is a kind of summer wheat, which matures in three months. They sow it from January 1st to June, and it always ripens within a set time. It doesn't need a lot of water, but rather a lot of heat; at first it shows a very delicate leaflet, then it grows like wheat and finally acquires a lot of strength "(Johann Wolfgang Goethe, Viaggio in Sicilia, 1787)
The whole durum wheat flour "Tumminia" is suitable for both bread making and pasta making.
The "Tumminia" is used in the preparation of Castelvetrano Black Bread, a Slow Food presidium.
It is mainly used for the production of bread and pasta but also pizzas, focaccias and wraps.
Terre di Entella, the quality SICILIAN ORGANIC. Terre di Entella, the quality SICILIAN ORGANIC.
All our products are obtained from the transformation of the best grains grown exclusively in our estates.
From the milling of the wheat produced in our estates we obtain Terre di Entella organic flours. We produce different types of flours which are distinguished by the type of grain used and the milling technology used. The wholemeal products are all obtained from a natural stone milling at low temperatures. The variety of flours produced allows us to propose the most suitable flour for the production of bread, pizza and desserts or the most suitable blend for the needs of our customers.
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