Tumilìa o Tumminìa

Our Story

Timilia, also known as Tumilìa or Tumminìa, is an ancient variety of durum wheat that has nearly faced extinction due to the rise of high-yield industrial crops. It is highly valued for its durability, drought resistance, and suitability for organic farming. The wheat's resilience to pests and its ability to grow in tough conditions mean it doesn't require chemical treatments, making it ideal for natural, chemical-free cultivation.

Description

The Timilia wheat is one of the oldest known varieties of durum wheat, once a staple in the Mediterranean region. Over time, however, its cultivation has dwindled due to the industrialization of agriculture. It is well-suited for stone milling, a traditional technique that preserves its high-quality flour. This slow, low-speed process maintains the wheat's organoleptic properties, such as its distinctive grayish color, while avoiding heat damage during milling.

Health Benefits

Timilia wheat is naturally resistant to pests and requires no chemical treatments, making it an excellent choice for organic farming. Its resistance to drought makes it a hardy and sustainable crop in regions with less water availability. By avoiding pesticides and synthetic fertilizers, the grains remain pure and rich in nutrients, providing healthy, flavorful flour for a variety of uses.

Background

This ancient grain is considered a treasure of the Mediterranean diet, having been cultivated for centuries. However, due to the dominance of modern high-yield crops, Timilia's presence in agricultural landscapes has declined. Despite this, its resilience and productivity make it a valuable asset for future organic farming practices, as it requires less intensive farming and can withstand drought conditions.

Method of Preparation

Timilia wheat flour is traditionally stone-ground, which helps preserve its natural flavors and nutrients. The slow grinding process prevents overheating, maintaining the integrity of the wheat's color and organoleptic properties. While it can be used in a variety of recipes, its unique characteristics may require slight adjustments in baking techniques, such as the addition of more liquid or longer rising times for dough.

Tumilìa o Tumminìa - Bioland EN

Description:

The Timilia is an ancient variety of durum wheat, very easy to cultivate and durable, in danger of extinction due to the spread of mass culture with limited variety and great performance.

The stone grinding technique has become obsolete, being the oldest in the production of high quality flour. The slow speed of the movable grinding element avoids the raising of temperatures during the milling and the burning of organoleptic properties and its grayish color.

Health benefits:

Being a very resistant wheat also drought, it does not require large farming techniques and special care, so it is also suitable for organic farming. The most exciting feature of Timilia is the fact that it is naturally resistant to parasites and this means that it is not necessary to use chemicals in cultivation.

Background

This ancient grain had arrived near to extinction due to the spread of various industrial crops limited to very high yields. It is a wheat that is resistant to drought and is considered a hard wheat endangered despite his productivity.

🌾 Welcome to Bioland 🌾