Terre e Tradizioni, founded in 2012, was created after a small local farmer decided to recover some ancient varieties of native Sicilian grains that have now disappeared in the area, cultivating them according to the principles of organic farming, becoming their conservator and “guardian”.
The idea of valorising these archaic grains came to life by creating a line of pasta with which rediscover the aroma and flavor that these ancient cereals, nourished by the earth and sun of Sicily, contain intact from hundreds of years.
EXCELLENCES WITH AN ANCIENT SOUL
THAT LEAD BACK TO THE ORIGINS OF FLAVOUR.
These pastas are made from ancient Timilia (or Tumminìa) durum wheat flour from organic farming.
All formats are bronze drawn and dried at low temperature (RAW) with a resting time of over 30 hours. These methods guarantee the complete maintenance of the nutrients and the unmistakable aromatic scent of Timilia .
They are also extremely digestible , Timilia in fact has a low Gluten Index* (a measure of the structural strength of gluten) which makes it generally suitable for consumption by those who have difficulty assimilating the very tenacious gluten of modern grains.
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