The farm LA FASTUCHERA

22/10/2013 - The Tumminia wheat is an indigenous, hard wheat variety from Sicily and one of the oldest varieties of wheat in Italy. The Tumminia wheat is the main ingredient of the pasta produced by the manufacturer Fastuchera. The wheat grain tells its long history of wheat cultivation on the island - from the ancient times of the plow and the sickle, to the thousand-year selection of wheat by farmers.

Articolo tratto da: OIP Editorial Department

The Tumminia wheat is an indigenous, hard wheat variety from Sicily and one of the oldest varieties of wheat in Italy. The Tumminia wheat is the main ingredient of the pasta produced by the manufacturer Fastuchera. The wheat grain tells its long history of wheat cultivation on the island - from the ancient times of the plow and the sickle, to the thousand-year selection of wheat by farmers.

To guarantee a high quality product, the wheat is grown in the traditional manner and without the use of chemical fertilizers or herbicides. After the harvest, the wheat is ground in a mill with organic certification with a real millstone into flour.

The processing of durum wheat semolina is made in our small workshop using bronze dies. The Tumminia pasta is dried at a low temperature (36°C). The result is a high quality product without genetically modified ingredients and a very high nutritional value.

La Fastuchera is a young farm who is resident in Sicily. At the moment the farm is transformed in a farm with organic certification. Through the selection of the grown cereals, La Fastuchera actively supports biodiversity.

Whole grain wheat Tumminia Fusilli - Fastuchera