Timilia flour (Tumminia)

What is Timilia or Tumminia wheat

Timilia, called in Sicily Tumminia, is a traditional variety of hard wheat cultivated historically on the island. It is one of the grains most tied to Sicilian cereal culture and is used to obtain flour and semolina destined for different craft preparations.

The Timilia and tumminia denomination are commonly used to indicate the same variety.

How to use Timilia flour

Timilia flours and beads can be used for bread, pizza, focaccia and other baked goods.

The choice of the most suitable type depends on the type of dough, from the processing and the desired result. In the individual product sheets Molino Zappalà you can find more detailed information on the features of the flour, format and recommended uses.

Timilia for bread and baked goods

Timilia is particularly linked to the tradition of Sicilian bakery. It can be used in different types of dough and represents an interesting choice for those who want to work with flour obtained from variety of traditional grain of the island.

For each product it is important to follow the specific indications relating to the processing and characteristics of the flour or semolina chosen.

Timilia and Sicilian grains

Timilia is part of the Molino Zappalà selection dedicated to the grains of the Sicilian tradition.

Discover also ours Sicilian antique grain flours And compare Timilia with Russello, Perciasacchi, Mallorca, Biancolilla and the other varieties available in the catalog.

Sizes for domestic and professional use

Molino Zappalà offers Timilia-based products in different sizes, designed both for home cooking and pizzerias, bakeries, restaurants and artisan workshops.

See the individual product sheets to choose the format and type more suitable for your needs.