Organic and stoneground Flour


An ancient typical semolina durum wheat in Sicily revived the bakers and the flavors intact enthusiasts from Molini of Ponte Castelvetrano (TP)  

One of the most sought after historical semolina is Tumminia (or Timilia), grayish, with low gluten content and high protein content as well as rich in trace elements present in the germ. Not only in tandem with widespread Russello for the production of black bread of Castelvetrano but also in purity for biscuits, pastas and pizzas, recreating the ancient flavor of even less traditional dishes.
Sicily, land of colors, scents and traditions, is the ideal ground for the cultivation of different types of hard wheat. In the past there were many local varieties of wheat; each of these was strongly linked to a specific area, the obtained semolina were therefore characteristics of an area and made ​​products such as the typical local bread. Today some varieties were lost while others have been displaced by crops such as Russello, more adaptable to climatic conditions and with a higher yield.

Between the eighteenth and nineteenth centuries the most cultivated wheat was Tumminia because the only one who can be sown in late March (wheat marzuolo). Currently this ancient cultivation is not so used, except in the province of Trapani for the production of Castelvetrano black bread: bread from the crust coffee-colored and yellow soft crumb grain. 
A deal to retain a Tumminia of semolina production are Molini del Ponte, this family business in Castelvetrano for four generations.
the company was founded in 1967 when the brothers Drago decided to bring the town's most modern mills of that time, with a plant in cylinders. The Drago family becomes a reference point in the wheat milling for all countries of the Belice Valley. In the 70's the grandson and namesake of the founder, joins the modern roller mill two natural stone mills (mills millstones) thus combining modern technology with ancient traditions. By the time the stone mills became five and comes a new line of flours: Flour of the millstone. 

The wheat grown by farmers on behalf of the company, once harvested is cleaned through a combination of optical and mechanical control system (air and sieves ), passes through a machine which creates in the grain the right humidity and after brushing (to remove surface residue) is sent to the mills.

The difference between to and stone cylinder systems it is that in the first the grain passes through a series of pairs of cylinders rotating in the same direction and the flour made ​​from it is more refined (the grain is stripped of the germ and the bran), while in the latter the grain passes through two stone wheels and is crushed by compression, resulting in a wholemeal flour . I Molini del Ponte using both machines; especially the millstones produce 120 kg of flour per hour getting, as well as that of Tumminia, other wholegrain varieties depending on the type of grain: Russello, Perci Sacchi (along spelled) or Senatore Cappelli.


  • Name: Tumminia
  • Processing: Grinding stone 
  • Uses: Black Bread of Castelvetrano, pasta, pizza and cookies
  • Packaging: 5 kg bags, 10 kg, 12.5 kg and 25 kg
  • Distribution: Contact us by mail

Website made in Wordpress by