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Ancient variety of Sicilian soft wheat characterized by high and resistant spikes and white grains without aristae. Thin and harsh plant, it matures quickly in arid and marginal soils, producing 50% less of the modern varieties. Its white flour, soft, impalpable and fragrant is particularly suitable for the preparation of cakes, biscuits, white bread, breadsticks, taralli and is historically used as a secret ingredient of the ancient recipe of the shells of the famous Sicilian cannolo!

Ancient variety of late seeding Sicilian wheat, already appreciated in ancient Greece and described by J. W. Goethe in his “Italian Journey” of 1789. Extremely resistant to the torrid climate of the island and to the drought, has been saved from extinction thanks to the stubbornness of farmers who knew its virtues, now proven by an increasing number of scientific studies. The Timilia is the secret ingredient of the famous Dark Bread of Castelvetrano. In recent years, this full-aroma grain has also been used in the production of craft beer.

Ancient variety of Sicilian durum wheat with high ears up till 180 cm, markedly red-yellowish coloured, from which originates its name. Particularly strong plant, resistant to climatic agents and pests, matures quickly without the use of chemical fertilizers. The flour obtained from the milling of this variety of wheat is characterized by a very low gluten index. Mixing Russello semolina and cold water it is possible to create pasta, pastries and bread characterized by the reddish crust and the authentic wheat perfume.