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Sicilian ancient grain flours
Timilia, Russello and re-milled semolina: the flours of Sicilian bread.
The flours of Sicilian tradition
Timilia and Russello are Sicilian ancient grains, grown organically. Timilia gives a dark, aromatic wholemeal flour. Russello is a traditional durum wheat, ideal for full-flavoured bread and pizza.
Re-milled Sicilian durum wheat semolina is the flour of homemade bread and fresh pasta. With these flours you rediscover the aromas of old-fashioned bread, with a crunchy crust and a tasty crumb.
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Frequently asked questions: Flours
What is Timilia flour used for?+
It is traditional for bread: it has an intense flavour and a dark colour. It is also used for focaccia and pizza, alone or mixed with other flours.
What is re-milled semolina?+
It is durum wheat semolina milled a second time, more finely. It is the typical flour of Sicilian bread and is also used for fresh pasta.
Are the flours organic?+
Yes, all our flours come from organically grown Sicilian grains.