We cultivate all our lands with the biological method: a natural choice 16/11/2015 - Timilia pasta derives from an ancient Sicilian biologic durum wheat variety.
Valdibella produces Timilia (or Tumminia) through biologic method, recent studies have proved that the high presence of internal fibers in the wheat caryopsis, make it particularly fine from the nutritional point of view.
Moreover, the weak gluten make this variety a very digestible product and easily tolerated by the human's intestine.
The pasta is produced using water that comes from a natural spring without any industrial process, an then it is dried at a low temperature and for a long time in order to maintain all the nutritional principles and oganoleptic contents of the original raw material.
Articolo tratto da: OIP Editing
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