Organic Tumminia Wheat Flour - 17,64 (500 G)

It comes from Sicily and it is processed starting from whole grain using natural stone-mills.It is a whole flour and it is source of proteins, used ti make both bread and pasta. Tumminia is used to pre-pare Castelvetrano Black Bread, Slow Food garrison.

Produced in a factory using soy, sesam seeds and milk.


134 Items in stock

3,80 €

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Old wheats (chpt. 2) : Tumminia drum wheat

Old wheats (chpt. 2) : Tumminia drum wheat

Timilia , (Triticum durum Desf. var. affine Koern) is a variety of wheat common in the first fifty years of this century inthe south areas and today it has disappeared, in particularly in Sicily. In the last century it was one of the most important wheats in the Mediterranean areas: Portugal, North Africa, France and in particular in Spain...
  • Bread with Tumminia flour

    Bread with Tumminia flour

    Pour on the pastry board the flours, sugar and salt. Add mother yeast (previously melted in warm water) and oil. Knead all the ingredients for 5-10 minutes. Let the dough rise for 2 hours or so in a warm place covered with clingfilm. Knead again the dough until it will be smooth and uniform. Form the dough as you prefer. Bake in...
  • Tumminia flour breadstick

    Tumminia flour breadstick

    Mix the flours, water and brewer’s yeast; knead them until the dough will be smooth. Add the salt and the oil. Knead all the ingredients again. Make a loaf and let it rise for an hour covered with a rag. With a spatula, cut some dough strips and stretch them until you have uniform breadstick. Lay down the breadsticks on a baking...


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