Is a variety of endangered durum wheat, typical of the center of Sicily. It represents Sicilian-Mediterranean biodi- versity and is the fruit of natural selections through several millennia . The Timilìa has a less intense gluten than “high yield” grains. The use of Timilìa therefore allows to produce low gluten-index products, that is, with less structural strength. Some studies on antique grains show a lower allergenicity for people suffering from gluten intolerances, other than celiac disease.
Durum wheat russello’s ears
have shades of red, hence the name, with a tall stem. With Russello, you typically get Iblei’s dough bread that is distinctive of the provinces of Ragusa and Siracusa. As any Sicilian ancient grains of ours, Russello has Low Gluten and Glicemic Indexes.
Is one of the most ancient variety of Sicilian tender wheat, well known since 17th century.Slim and rough plant, it matures quickly, it grasps a soft white flour from dry terrains. It’s ideal for baking cakes or unique tasting breads, with high digestibility and inimitable flavor.
Let food be thy medicine
Benefits deriving from a Sicilian Ancient Grains based diet
In 2017 the results of a SICILIA BIO Sicilian Ancient Grains based diet have been tested on some patients affected by autoimmune and degenerative chronic diseases and we can state the totality of these patients got fully satisfactory effects by their diet change: all of them achieved significant improvements on digestive disorders control which originate the worsening of the autoimmune or chronic degenerative pathology