Tumminia - The largest boutique for Italian quality food

Presentazione Tumminia

Prodotti collegati a Tumminia

Farina di Tumminia - Az. Agricola Biologica Adamo

Out of stock

Molini del Ponte - Farina di Grano Duro per Pane Nero di Castelvetrano Bio

Out of stock

Mulino Angelica - Farina Tumminia (Timilia) di Grano duro Bio

Out of stock

Tumminello biscuits biscuits with ancient Sicilian grains from Tumminia and Mallorca

Out of stock

Tumminia Bio-Vollkornmehl - Az. Agricola Fastuchera

Out of stock

Tumminia Biologic Semiwhole Flour Stone Milled - Az. Agricola Fastuchera

Out of stock

Ditali di Tumminia - Fastuchera Azienda Agricola

DITALI di grani antichi - semola di grano duro Russello bio 500 gr.

4.49 €

Linguine DI Russulidda / TUMMINIA - az.ag. FASTUCHERA

Linguine Russulidda di Semolato bio di grano duro Russello 500 gr

4.29 €

Maccheroni di grani antichi - Fastuchera Azienda Agricola

Maccheroni di grani antichi - semola di grano duro Russello bio 500 gr.

4.49 €

Molini del Ponte - Busiate Siciliane Integrali di Grano Duro Tumminia Bio 500g

Molini del Ponte Busiate Siciliane Integrali di Grano Duro Tumminia Bio 500g -

5.90 €

Molini del Ponte - Rigatoni di Tumminia Integrali Bio

Molini del Ponte Rigatoni di Tumminia Integrali Bio - 500g

5.20 €

All formats

Penne di Tumminia - Fastuchera Azienda Agricola

Penne di Tumminia - 500 gr.

4.49 €

Penne di Tumminia - Fastuchera Azienda Agricola

Rigatoni di Tumminìa - Fastuchera Azienda Agricola

Rigatoni di Semolato integrale di Tumminìa Fastuchera - 500 gr.

4.49 €

Semi-wholemeal Tumminia wheat Tagliatelle - Fastuchera

Tagliatelle di Semolato integrale di Tumminìa Fastuchera - 500 gr.

4.49 €

Whole grain wheat Tumminia Fusilli - Fastuchera

Fusilli integrali - 500 gr.

4.00 €

Azienda Agricola Biologica Adamo - Rigatoni di Timilia (Tumminia) Az. Agricola Bilogica Adamo - Valdibella

Out of stock

Fusilli di Grano Duro Russello Fastuchera

Out of stock

Semi-wholemeal Tumminia wheat Gemelli - Fastuchera

Out of stock

Spaghetti di Timilia (Tumminia) alla chitarra Az. Agricola Biologica Adamo - Valdibella

Out of stock

Timilia (Tumminia) Bio Organi Linguine - Az. Agricola Biologica Adamo

Out of stock

Timilia (Tumminia) Bio Organic Fusilli - Az. Agricola Biologica Adamo

Out of stock

Timilia (Tumminia) Bio Organic Spaghetti - Az. Agricola Biologica Adamo

Out of stock

Timilia (Tumminia) Biological Penne Rigate - Az. Agricola Biologica Adamo

Out of stock

Tumminìa wheat bucatini - Fastuchera

Out of stock

Whole grain Tumminìa wheat Bucatini - Fastuchera

Out of stock

Whole grain Tumminia wheat quadrucci - Fastuchera

Out of stock

Whole grain Tumminia wheat tagliatelle - Fastuchera

Out of stock

Wholemeal Russulidda wheat Maccheroni - Fastuchera

Out of stock

Wholemeal Tumminia wheat Gemelli - Fastuchera

Out of stock

Post inerenti Tumminia

Bread, if cooked following few and good practices of bread-making, is one of the most satisfying food in all its simplicity. It is fundamental for leavening to take the necessary time for being completed (and not creating a sensation of bloating), in this case it is suggested the starter, which makes the bread more easy to digest due to the activation od enzymatic processes that favorite a pre-digestion. The attention should be focused on the choice of the raw materials too, therefore flour first. Our suggestion is using not to refined flours, obtained through stone milling , a process that, differently for the industrial milling made using mechanic steel rolls, maintains the temperature constant preserving the vitamins and mineral salts content. The ancient wheat flours as Tumminia, Maiorca e Perciasacchi made by our trusted Sicilian producers AdamoBio and Azienda Agricola La Fastuchera guarantee the stone milling and they’re ideal for a rustic bread with a great aromatic structure.

OIP
04/10/2019 10:07:51

Is it necessary to give up all carbohydrates to have a healthy diet? No, you simply have to choose high quality raw materials, from the pasta you buy to the raw flours, containing the right amount of nourishment and not too refined ad the 00. In this way, eating a home made pizza or bread will be a satisfaction not only for your palate, but your body too will thank you. The best way to approach this virtuous circle is know and select craft mills like Fastuchera Azienda Agricola, choosing for example producers of ancient wheat as Russello, Tumminia, Maiorca, from the moment that these last ones are almost all stone milled and low refined, both the characteristic are necessary to have an high quality carbohydrate.

OIP
07/02/2019 12:46:46

Homemade bread is something that, as other forms of art, is a channel for creativity, expressivity and enriches the knowledges. Moreover it gives us the certainty of eating an healthy product, which is fundamental thing when we talk about everyday food, differently from what normally happens in the most part of the bread, where the amount of yeast is too high, the flour used is too refined and sometimes chemical additives are present too. The first step for an high quality bread is the selection of the raw materials, flour first privileging the raw ones. We’ve invested our time and resources in the promotion of the ancient wheats, endowed with unique organoleptic and taste properties, as we’ve observed after many years of experiments with home made pizza and bread, and the result have been incredibly good. Using Tumminia, Russulidda Durum Wheat Semolina Sicilian biologic stone ground - Fastuchera Farm or Minorca ( Sicilian ancient durum wheat varieties), not only earning in aromatic richness and taste, but our body too will thank us, from the moment that lab analysis have revealed that flours like these bring many different benefits that go from the cardiovascular system ( thanks to lignin) to the ease to digest, moreover discouraging the rise of alimentary intolerances.

OIP
24/01/2019 09:52:55

More and more people are coming back to dedicate themselves to the home made production of bread, focaccia and pizza. We of OIP want to help you to reach the best possible result, both on the taste and in the genuineness of the final product. The flours that can be find on the supermarket shelves aren’t always good quality raw materials, so they alter the tastes and the organoleptic qualities of bakery products in a negative way. Within our catalogue you will be able to find different kind of flours, from the most common varieties to the ones derived from ancient wheats. All of them rigorously Made in Italy all over the production processes: from the wheat cultivation without dangerous chemical fertilizers, to the stone milling. Why using Italian flour? The flour leader countries producers (Canada, Rumania), due to the lack of sun and warm needed for the most part of the year, are obliged to dry the wheat using the glyphosate, an herbicide that avoid the wheat to go bad within few days, but it surely hasn’t a good effect on health, so that it is under observation as a possible cancerous substance. In Italy, on the contrary, particularly in the Southern regions, is endowed with a warmer and sunny weather, so the producers are able to dry wheat naturally under the sunbeams. To give your dough an unique aroma try the flours by Fastuchera Agricultural Company, a small company that invest in the production of flours deriving from Sicilian ancient wheats, towards a eco sustainable agriculture protecting the biodiversity and the genuineness of the final product. Maiorca Flour Soft wheat Bio Molita in Pietra - Fastuchera Farm, Russulidda Durum Wheat Semolina Sicilian biologic stone ground - Fastuchera Farm, Tumminia Biologic Semiwhole Flour Stone Milled - Az. Agricola Fastuchera.

OIP
21/02/2018 18:45:54

Did you know that the tumminia wheat is a variety which have been already cultivated by the Ancient Greek in the Sicilian colonies of the Magna Grecia? After a long period of neglect due to the low productiveness, this ancient durum wheat has been re-discovered by some small local producers as it is endowed with incredible organoleptic properties. Indeed it has an high protein value, a low gluten index and contains an high percentage of lignin, a substance that help the heart to keep healthy reinforcing the immune defenses too. Anyway it not only have great nutritional properties, but also an unique natural aroma, giving the derived products as tumminia pasta or tumminia bread an outstanding pleasant taste which mirrors its ancient and deep historical heritage.

OIP
15/01/2018 17:11:31

If you want to make a really successful Italian pizza you need to start from real Italian good quality ingredients. For the dough try the Tumminia Biologic Semiwhole Flour Stone Milled - Az. Agricola Fastuchera to give an exceptional aroma (only as an addition, because as a main flour this type only is not enough "strong" to levitate as a pizza), the real artisanal Campania buffalo mozzarella Aversana type buffalo mozzarella di Bufala Campana aus Battipaglia - Caseificio Esposito or the Apulian Mozzarella Fiordilatte - Caseificio Voglia di Latte. You can't do it without San Marzano tomatoes DOP - Agrigenus a real DOP, an excellence which has been awarded as the best San Marzano tomato and the Sicilian oregano in the bunch - Az. Agr. Balducco Fulgatore is fundamental too Also the other ingredients are important, we're suggesting you some pairings: -Pizza with Smoked Buffalo Provola from Battipaglia - Caseificio Esposito, potatoes and Guanciale (jowl bacon) - La Cinta di Guido. -Pizza with San Marzano tomatoes DOP - Agrigenus, Aversana type buffalo mozzarella di Bufala Campana aus Battipaglia - Caseificio Esposito and after the cooking add Apulian Stracciatella - Caseificio Voglia di Latte and 1/2 boneless San Daniele DOP raw ham - Il Camarin. -Pizza with San Marzano tomatoes DOP - Agrigenus, Aversana type buffalo mozzarella di Bufala Campana aus Battipaglia - Caseificio Esposito, Gorgonzola DOP and 'Nduja of black calabrian pig - Consorzio Nero di Calabria.

OIP
14/07/2017 11:26:06

Why eating healthy always should mean tasteless? Of course we don't think so, and we will prove it giving you a recipe that is both healthy and tasty. It's all up to the raw material you use, in fact Tumminia pasta, differently from most of the other varieties of pasta, derives from an ancient Sicilian wheat which not only has a lot of benefits on our body, but is has also an unique and outstanding aroma which will make you fell in love with this product. So here's today's recipe: Semi-wholemeal Tumminia wheat Tagliatelle - Fastuchera with seasonal vegetables. Ingredients: 300g of tagliatelle fastuchera, seasonal vegetables (today we're using aubergines, zucchini, onions, fava beans and cherry tomatoes), Organic extra virgin olive oil - Adamo, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande, black pepper. Firstly cut the vegetables in small pieces, take a pan and make them stir fry together with a little EVO oil and seasoning with salt and black pepper. Then put the tagliatelle in boiling salted water for 3 minutes, then drain them saving a little of the boiling water. Put the tagliatelle in the pan finishing the cooking with the vegetables adding the cooking water (1\2 spoonfuls) for one minute nearly. If you want a touch of extra flavor you can add some mature salted sheep's ricotta.

OIP
29/06/2017 11:04:57

Pasta alla norma is one of the most ancient Italian pasta recipes whose name was given in honor to a Catania (a city of Sicily )the famous comedy writer Vincenzo Bellini during the first play of his famous theatrical play "La Norma". Today we want to write you a recipe of a 100% Sicilian pasta alla norma, using a pasta made of an ancient Sicilian durum wheat variety called Tumminia cultivated and processed in Alcamo (a village on the western side of Sicily). the result is a semi-whole pasta endowed with an unique aroma and a lot of beneficial organoleptic properties. Ingredients: 400g of Timilia Biological Penne Rigate - Az. Agricola Biologica Adamo; 500g tomato sauce ( you can add cherry tomatoes if you want some extra freshness), mature slated sheep's ricotta, 2 aubergines, 2 cloves of red garlic from Nubia and basil, Sicilian extra virgin olive oil, salt and pepper. First of all you have to wash aubergines and cut them into slices, cover them with cooking salt, put on them a weight an make them dry for one hour at least, with this process they will loose all the water in excess and they won't absorb too much oil. Then wash them from the salt, cut them into cubes and you can decide whether to deep fry them (original recipe) or put them in a pan with some oil (lighter). When aubergines will be cooked ad the sauce to them putting on this sauce the entire garlic clove (that you will take out after the sauce will have acquired its flavour) and make it cook until it has reached the right consistency. During the sauce cooking boil the pasta until its is "al dente" (control the minutes of cooking on the package), dry it and make it cook with the sauce to amalgamate it. At the end add some mature salted sheep' ricotta (be generous) and the remaining leaves of fresh basil.

OIP
23/05/2017 10:40:28

Your intestine fatigue to digest but you don't want give up eating pasta? Don't worry, Semi-wholemeal Tumminia wheat Tagliatelle - Fastuchera will save you. Thanks to the ancient wheat beneficial properties in fact this kind of pasta will help you decrease your intestinal disturbs with a characteristic and exceptional taste too.

OIP
01/05/2017 11:08:53

The Farina di Tumminia as it derives from an ancient raw wheat has some benefits on the immune system. The lignin contained in fact is not only able to increase the immunize defenses of the organism, but it is useful for the prevention of tumors too.

OIP
27/04/2017 11:39:50

Some scientific studies have highlight that the consumption of ancient flours like Tumminia can help to contrast the rise of alimentary intolerances because, differently from the more spread white flour, they are few processed and modified.

OIP
24/04/2017 11:14:25

Recently some studies have enlightened the benefits from the ancient raw wheat Tumminia, thanks to its genuineness it helps the cardiovascular system thanks to a substance called lignin which maintains the heart healthy.