Tumminia, also called timilia or triminia, is an ancient Sicilian grain rediscovered in recent years. Stone milled, it is a grain with precious characteristics. Sown after rainy autumns, when other grains could not be sown, it is characterized by its resistance to drought.
Tumminia flour contains many trace elements of wheat germ and bran. It has a high protein value and a low gluten index. With the addition of a little water, dark colored hard dough breads are produced which are highly digestible.
Suitable for BREAD, PASTA and other bakery products.