ORGANIC FLOUR from Ancient TIMILIA Wheat - stone ground

MARZVOLA organic flour comes from the ancient Timilia wheat and carries on the thousand-year-old tradition of Sicilian agriculture. Obtained through the use of ancient stone mills, this semi-wholemeal flour is rich in trace elements from wheat germ and bran, presenting a high protein value and a low gluten index. Its characteristic greyish color after milling testifies to its genuineness and authenticity. Why Choose MARZVOLA Flour: - Ancient Timilia wheat: Cultivated following certified organic methods, the ancient Timilia wheat gives MARZVOLA flour a unique taste and aroma, representing the essence of the Sicilian agricultural tradition. -Artisan Production: Processing with ancient stone mills allows us to preserve all the nutritional properties and authentic flavor of the wheat, guaranteeing a superior quality flour, ideal for the production of pasta and bread. ___ Goethe also talks about Tumminia (Timilia) in his "Journey to Sicily".  “Wheat is beautiful. Tumenia, a name that seems to derive from bimenia or trimenia, is a precious gift from Ceres: it is a kind of summer wheat, which ripens in three months. They sow it from January 1st to June, and it always matures within a specified time. It doesn't need a lot of water, but rather a lot of heat; at first it shows a very delicate leaflet, then it grows like wheat and finally acquires a lot of strength”. (Johann Wolfgang Goethe, Journey to Sicily, 1787)