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Timilia Flour
Our Timilia Flour comes from an ancient grain organically grown on the hills of Ragusa, where the mild climate and limestone soils of the Iblean lands give the kernel a unique aromatic profile. Stone-ground at low speed in our mill, it retains the full germ and bran, ensuring a high content of fibre and protein. On the palate it reveals warm notes of toasted hazelnut, sulla honey and a slightly earthy finish. It lends itself beautifully to traditional Sicilian black bread, long-rise pizza and rustic pastries. Compared to industrial flours, this slow milling preserves natural enzymes and offers superior digestibility.
Format
unit price
In the Kitchen
Be inspired by Sicilian tradition
Castelvetrano Black Bread
Knead Timilia flour with sourdough starter, water and Sicilian sea salt. Bake in a wood-fired oven for a dark, crunchy crust with a golden, fragrant crumb. Serve with Tenuta Chiaramonte extra virgin olive oil.
Timilia Flour Pizza
Prepare the dough with Timilia flour, yeast, warm water and a drizzle of extra virgin olive oil. Allow a long rise and roll thin. Top with cherry tomatoes, Iblean oregano and mozzarella for a rustic, easily digestible pizza.
