{"id":629,"date":"2025-05-20T09:15:50","date_gmt":"2025-05-20T07:15:50","guid":{"rendered":"https:\/\/rgpoint.work\/granomadre\/?page_id=629"},"modified":"2025-05-20T09:58:39","modified_gmt":"2025-05-20T07:58:39","slug":"timilia","status":"publish","type":"page","link":"https:\/\/zen-mccarthy.57-129-37-60.plesk.page\/index.php\/timilia\/","title":{"rendered":"TIMILIA"},"content":{"rendered":"<ul>\n<li>\n<p>        <img decoding=\"async\" src=\"\/granomadre\/wp-content\/uploads\/2025\/05\/download-15.jpg\" alt=\"\"><\/p>\n<h3>Grano Timilia<\/h3>\n<p>Una semola proteica e digeribile<\/p>\n<\/li>\n<li>\n<p>        <img decoding=\"async\" src=\"\/granomadre\/wp-content\/uploads\/2025\/05\/download-16.jpg\" alt=\"\"><\/p>\n<h3>Grano Timilia<\/h3>\n<p>Una semola proteica e digeribile<\/p>\n<\/li>\n<li>\n<p>        <img decoding=\"async\" src=\"\/granomadre\/wp-content\/uploads\/2025\/05\/download-17.jpg\" alt=\"\"><\/p>\n<h3>Grano Timilia<\/h3>\n<p>Una semola proteica e digeribile<\/p>\n<\/li>\n<li>\n<p>        <img decoding=\"async\" src=\"\/granomadre\/wp-content\/uploads\/2025\/05\/download-18.jpg\" alt=\"\"><\/p>\n<h3>Grano Timilia<\/h3>\n<p>Una semola proteica e digeribile<\/p>\n<\/li>\n<li>\n<p>        <img decoding=\"async\" src=\"\/granomadre\/wp-content\/uploads\/2025\/05\/download-19.jpg\" alt=\"\"><\/p>\n<h3>Grano Timilia<\/h3>\n<p>Una semola proteica e digeribile<\/p>\n<\/li>\n<li>\n<p>        <img decoding=\"async\" src=\"\/granomadre\/wp-content\/uploads\/2025\/05\/download-20.jpg\" alt=\"\"><\/p>\n<h3>Grano Timilia<\/h3>\n<p>Una semola proteica e digeribile<\/p>\n<\/li>\n<\/ul>\n<ul>\n<li>\n<p>        <img decoding=\"async\" src=\"\/granomadre\/wp-content\/uploads\/2025\/05\/slide-1.jpg\" alt=\"\"><\/p>\n<h3>Grani Antichi di Sicilia<\/h3>\n<p>farine macinate a pietra naturale<\/p>\n<\/li>\n<li>\n<p>        <img decoding=\"async\" src=\"\/granomadre\/wp-content\/uploads\/2025\/05\/slide-2.jpg\" alt=\"\"><\/p>\n<h3>Il Granaio d&#8217;Italia<\/h3>\n<p>da una terra generosa<\/p>\n<\/li>\n<li>\n<p>        <img decoding=\"async\" src=\"\/granomadre\/wp-content\/uploads\/2025\/05\/slide-3.jpg\" alt=\"\"><\/p>\n<h3>I Sapori della tradizione<\/h3>\n<p>impasti ricchi di aromi e dal profumo intenso<\/p>\n<\/li>\n<\/ul>\n<ul>\n<li>\n<p>\n        <a href=\"\/granomadre\/index.php\/grani-antichi-siciliani\/\">GRANI ANTICHI SICILIANI<\/a>\n    <\/p>\n<\/li>\n<li>\n<p>\n        <a href=\"\/granomadre\/index.php\/russello\/\">RUSSELLO<\/a>\n    <\/p>\n<\/li>\n<li>\n<p>\n        <a href=\"\/granomadre\/index.php\/maiorca\/\">MAIORCA<\/a>\n    <\/p>\n<\/li>\n<li>\n<p>\n        <a href=\"\/granomadre\/index.php\/timilia\/\">TIMILIA<\/a>\n    <\/p>\n<\/li>\n<li>\n<p>\n        <a href=\"\/granomadre\/index.php\/perciasacchi\/\">PERCIASACCHI<\/a>\n    <\/p>\n<\/li>\n<\/ul>\n<div>\n<p>Il<span>\u00a0<\/span><strong>timilia<\/strong>, negli iblei spesso ancora noto con l\u2019antico nome di tummin\u00eca o grano marzuolo, \u00e8 un grano antico di tipo duro e veniva coltivato in Sicilia gi\u00e0 intorno al 1300, come testimoniano le cronache dell\u2019epoca. Diffusissimo in buona parte dell\u2019isola durante i secoli successivi, questa variet\u00e0 continu\u00f2 a sfamare il popolo siciliano almeno fino al periodo fascista in virt\u00f9 della sua<span>\u00a0<\/span><strong>forte resistenza anche nei periodi di grande siccit\u00e0<\/strong>.<\/p>\n<p>E la sua farina, con pochissima acqua, permetteva e permette tuttora la produzione di un pane a pasta dura davvero fragrante e digeribile, ancora buono dopo diversi giorni. La<span>\u00a0<\/span><strong>farina di timilia<\/strong>, bianca o integrale, ha infatti<span>\u00a0<\/span><strong>un alto valore proteico e un ridotto contenuto di glutine<\/strong>; \u00e8 ricca di sali minerali, fibre e vitamine, ed \u00e8 perfetta per dar vita a numerose ricette, tra<span>\u00a0<\/span><strong>pani casarecci e focacce<\/strong>, che assumeranno una caratteristica colorazione scura e un profumo tostato con aromi di mandorla e malto.<\/p>\n<\/div>\n<p><!--more--><br \/>\n<!-- {\"type\":\"layout\",\"children\":[{\"type\":\"section\",\"props\":{\"class\":\"sezione-bordo-irregolare 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homepage...\"},{\"type\":\"section\",\"props\":{\"image_position\":\"center-center\",\"style\":\"primary\",\"title_breakpoint\":\"xl\",\"title_position\":\"top-left\",\"title_rotation\":\"left\",\"vertical_align\":\"middle\",\"width\":\"default\"},\"children\":[{\"type\":\"row\",\"children\":[{\"type\":\"column\",\"props\":{\"image_position\":\"center-center\",\"position_sticky_breakpoint\":\"m\",\"width_default\":\"1-2\",\"width_medium\":\"1-5\"},\"children\":[{\"type\":\"button\",\"props\":{\"css\":\".el-element{\\nfont-size:.54em;\\n}\\n\\n\",\"grid_column_gap\":\"large\",\"grid_row_gap\":\"small\",\"margin\":\"default\",\"text_align\":\"right\"},\"children\":[{\"type\":\"button_item\",\"props\":{\"button_style\":\"secondary\",\"content\":\"GRANI ANTICHI 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negli iblei spesso ancora noto con l\\u2019antico nome di tummin\\u00eca o grano marzuolo, \\u00e8 un grano antico di tipo duro e veniva coltivato in Sicilia gi\\u00e0 intorno al 1300, come testimoniano le cronache dell\\u2019epoca. Diffusissimo in buona parte dell\\u2019isola durante i secoli successivi, questa variet\\u00e0 continu\\u00f2 a sfamare il popolo siciliano almeno fino al periodo fascista in virt\\u00f9 della sua<span>\\u00a0<\\\/span><strong>forte resistenza anche nei periodi di grande siccit\\u00e0<\\\/strong>.<\\\/p>\\n\n\n<p>E la sua farina, con pochissima acqua, permetteva e permette tuttora la produzione di un pane a pasta dura davvero fragrante e digeribile, ancora buono dopo diversi giorni. La<span>\\u00a0<\\\/span><strong>farina di timilia<\\\/strong>, bianca o integrale, ha infatti<span>\\u00a0<\\\/span><strong>un alto valore proteico e un ridotto contenuto di glutine<\\\/strong>; \\u00e8 ricca di sali minerali, fibre e vitamine, ed \\u00e8 perfetta per dar vita a numerose ricette, tra<span>\\u00a0<\\\/span><strong>pani casarecci e focacce<\\\/strong>, che assumeranno una caratteristica colorazione scura e un profumo tostato con aromi di mandorla e malto.<\\\/p>\",\"margin\":\"default\",\"text_style\":\"large\"}}]}],\"props\":{\"layout\":\"1-5,4-5\"}}]}],\"version\":\"4.5.15\"} --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Grano Timilia Una semola proteica e digeribile Grano Timilia Una semola proteica e digeribile Grano Timilia Una semola proteica e digeribile Grano Timilia Una semola proteica e digeribile Grano Timilia Una semola proteica e digeribile Grano Timilia Una semola proteica e digeribile Grani Antichi di Sicilia farine macinate a pietra naturale Il Granaio d&#8217;Italia da [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-629","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/zen-mccarthy.57-129-37-60.plesk.page\/index.php\/wp-json\/wp\/v2\/pages\/629","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/zen-mccarthy.57-129-37-60.plesk.page\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/zen-mccarthy.57-129-37-60.plesk.page\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/zen-mccarthy.57-129-37-60.plesk.page\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/zen-mccarthy.57-129-37-60.plesk.page\/index.php\/wp-json\/wp\/v2\/comments?post=629"}],"version-history":[{"count":12,"href":"https:\/\/zen-mccarthy.57-129-37-60.plesk.page\/index.php\/wp-json\/wp\/v2\/pages\/629\/revisions"}],"predecessor-version":[{"id":681,"href":"https:\/\/zen-mccarthy.57-129-37-60.plesk.page\/index.php\/wp-json\/wp\/v2\/pages\/629\/revisions\/681"}],"wp:attachment":[{"href":"https:\/\/zen-mccarthy.57-129-37-60.plesk.page\/index.php\/wp-json\/wp\/v2\/media?parent=629"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}