Organic "Tumminia" Flour by Terre di Entella - stone ground ancient grain whole wheat

This ancient whole wheat varietal called Tumminia or sometimes known as Timilia Flour is a Slow Food Presidium recognized and protected ingredient of Sicily. The writer, Johann Wolfgang Goethe, Journey to Sicily, (1787), recounts his journey to Sicily, and describes Tumminia flour:
“…it is a type of summer wheat, which ripens in three months. They sow it from January 1st to June, and it always ripens within a certain time. It does not need much water, but rather great heat; at first it shows a very delicate little leaf, then it grows like wheat and finally acquires great strength.”

Tumminia flour is dark in color, and its most renowned use is the main ingredient in typical black bread from Castelvetrano. The flour works best in breads, pasta and pizza. The flour has a nutty flavor profile and aroma as well as all the benefits of ancient grain varietals —high nutritional value, protein and low gluten making this flour highly digestible.

For generations with passion and experience Terre di Entella has been using sustainble practices in growing their heritage wheats. The rotation of wheat with the cultivation of legumes is of fundamental importance for the renewal of soil fertility without using synthetic fertilizers. This practice plays a fundamental and important ecological role in both organic and sustainable farming practices.

1000 grams