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Farina di Tumminia - Az. Agricola Biologica Adamo

Farina di Tumminia - Az. Agricola Biologica Adamo

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Farina di Tumminia - Az. Agricola Biologica Adamo

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Information, advice, updates and tips on Farina di Tumminia - Az. Agricola Biologica Adamo

Rusello Tumminia and Biancolilla Biologic ancient durum wheat varieties- Agricultural Company Adamo
The Russell durum wheat variety is a very ancient kind of wheat which was cultivated all over Sicily, now it is spread only in some circumscribed ares of the island. The Biancolilla wheat is an ancient variety that in the past was very diffused too until the so called "Green Revolution", during which all the ancient wheat were abandoned in favor of more performing wheat varieties, genetically improved, called modern. The Tumminia is a Sicilian native durum wheat variety, it is one of the most ancient Italian varieties. It is a few sieved whole wheat, it contains a lot of trace elements of the wheat germ and bran germ; it has high protein values and a low gluten index. Nowadays the biologic agriculture has resumed the cultivation of those ancient wheats which are considered finer than the modern ones, the bring with them uniques tastes, shades and aromas, they are more digestible, tolerable and rich of nutritive substances too. The ancient wheats are simply the varieties of the past that are remained authentic and original, that is to say they haven't received any change and alteration by the mankind to increase its performance. They are great for the preparation of bakery products both sweet and salty and for pasta too obtaining excellent result both on the visual and the tasting sides. The ancient wheat have uniques shades of tastes and aromas, they maintain a balanced relationship between the amid and gluten containing a fewer percentage of the last one. If you will make a home-made bread with a flour taken form an ancient wheat you will easily find the differences.

- 27/12/2018 -

Ancient wheats: the Tumminia wheat
The Tumminia is a Sicilian local durum wheat variety among the most ancient in Italy. It is a raw flour, few processed, that contains many oligoelements of wheat, moreover it is endowed with an high protein value and a low gluten index. A product that fits perfectly for the bread making, indeed the well known Castelvetrano bread is made using this kind of flour. Tumminia is very good fo other oven product as pizza or biscuits too Biscuits with Tumminia flower. Ingredients: 500 gr Tumminia raw flour 150 gr butter 2 eggs 150 gr brown sugar 1 yeast bag for desserts 50 gr. Yogurt (optional) grated lemon zest Pour the flour in the pasta maker bowl, adding the yeast and the softened butter in pieces. Make the ingredients kneaded with the whisk, until the mixture will be grainy. Put the K hook, so unite the eggs, the brown sugar and the grated lemon zest (and the yogurt). Knead all the ingredients forming a smooth and hard block. Spread out the dough over the oven paper in a nearly 5mm high puff pastry, with a cutter obtain biscuits and put them over a baking tray covered with oven paper. Cook in the oven for 15 minutes at 180 degrees until golden. Preserve the biscuits in a barrel or a glass pot.

- 24/04/2018 -

The Timilia or Tumminia Wheat and Flour by the Agricultural Company ADAMO
Well known all over Sicily, but also in the rest of Italy with dialect names: tumminia, timminia, trimmina. It is a wheat which is very resistant to dryness, fit for the cultivation is hot and dry areas, for this reason it is cultivated in South Italy. The Timlia flour is produced through ancient millstones nearby the city of Trapani, it is a whole flour, low tumbled, it contains a lot of oligo elements of the germs of wheat and bran; it has and high protein value and a low gluten index. CHARACTERISTICS: - Intestine's regularization - Easily digestible - Cultivated without using phytosanitaries - Rich of mineral salts, fibers and vitamins

- 02/11/2015 -


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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.
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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.
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