THE SICILIAN GRAIN AND ITS SPECIAL FLOUR

Defined as from remote times, “Granary of Italy”

Sicily has always produced the best variety of grain for flour and semolina. We possess more than 32 cultivations of hard wheat and we select for our pasta, the most precious ones and sought-after for hight quality nutrition. Among the special flour, we favour the “TUMMINIA”. It is an ancient grain exclusively created by stone grinders: it offers whole wheat flour that is rich of the unique components of wheat and bran germs. The “Tumminia” flour possess a high value of protein and a low amount of gluten. Extremely rich in fibre, the pasta made with this kind of flour, maintains an elevated digestibility and a unique rich taste