Timilia wheat is an ancient durum wheat with very delicate bran and gluten. It has always been characterised for having the aromas and flavours of the field. In addition to pasta, in Sicily they make pizzas and bread with this wheat precisely because of its delicate characteristics, despite it being a durum wheat.
This wheat is ground by Molini del Ponte in Castelvetrano, millers for generations and experts in typical Sicilian wheats. All Fabbri pasta is made and dried at temperatures strictly below 38° C : to guarantee an extraordinary ability to hold sauces.