Organic Fettuccine Italian Durum Pasta is made from Timilia (or Tumminìa) durum wheat semolina from organic farming. 100% Sicilian stone-hulled wheat. Recipe without eggs.

No compromises -> The grains are grinded in our stone mill inside the Cilento, Vallo di Diano, and Alburni National Park. We store our semolina in our temperature-controlled warehouse to maintain its integrity and purity. All parts of the grains are used to create our pasta with bronze dies, drying them at low temperatures for up to 55 hours.

It has a low gluten index (a measure of the structural strength of gluten), making it generally suitable for consumption by those who have difficulty assimilating the very stubborn gluten of modern grains, with the exception of those with celiac disease.

TIMILIA is a variety of endangered durum wheat, typical of central Sicily and represents the its biodiversity. Fruit of millenia of natural selection, its value has been forgotten over the years, and now rediscovered by virtue of its particular organoleptic and nutritional qualities. It is characterized by a darker ear compared to modern grains and a low yield production offset by a high presence of micronutrients and antioxidant polyphenols.

About cultivation and value -> LOW IMPACT ANCIENT WHEAT VARIETIES in marginal areas. We grow our ancient grains using Organic Farming practices, renewable energy sources for the stone mill and collect rainwater to irrigate the fields, maintaining soil fertility through composting of processing residues and the practice of crop rotation. Furthermore, we give our farmers a “FAIR PRICE” to compensate for lower yields.

The commitment to conducting regenerative agriculture that is truly sustainable for the environment is total in every aspect of the activities.