The Timilia (also called Tumminia in Sicilian) is an ancient variety of short cycle durum wheat that was sown in March when the rainy years did not allow sowing in autumn. It is a type of wheat of the Belice Valley that is used to do the typical black bread of Castelvetrano.

The flour is obtained by the slow rubbing of millstones; is small, darker and with a low yield; Tumminia’s bread is dark in color, is more tasty and remains soft for several days.