Fusilli from Timilìa
Slow-drying durum wheat semolina pasta, bronze drawn
Valdibella pasta was born in Sicily, from the ancient Timilìa wheat (or Tumminìa). For centuries it has been considered the “grain of the peasants”, because being a late grain, it was sown after having finished working the fields “of the masters” and was therefore destined for the family pantry.
On the pitch it is a real strength: it goes well through periods of drought and it resists very well to weeds. Being an ancient wheat, it is not genetically modified and no fertilizers or herbicides are needed to grow it. It has a very weak gluten index. It is naturally rich in polyphenols and, thanks also to the favorable climate, it does not contain mycotoxins.
For the production of pasta, water from a source that does not have industrial agriculture upstream is used. It is dried at low temperatures and in long times, to maintain all the nutrients and organoleptic contents.
- Method of use
- Storage conditions
- Origin and certification
- Nutritional table
organic Timilìa durum wheat semolina, water
Method of use
Cooking 8 minutes
Keep in a cold and dry place
Origin and certification
Cooperativa agricola Valdibella
Via Belvedere, 91
Italia – Sicilia
N. LF45 – IT BIO 006
via Strada delle Valli 21
61030 Isola del Piano (PU)
Nutritional average values per 100 g:
energy 1524 kJ / 359 kcal; fats 2.1 g; of which saturated 0.4 g; carbohydrates 69.9 g; of which sugars 2.3 g; fiber 2.9 g; protein 13.8 g; salt 0.06 g.
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