Its name derives from the Latin "tres-menses," meaning the "three-month" grain because it is normally sown in spring (March) and harvested in June after about three months. Timilia flour is produced using ancient stone mills, following old traditions; it is a semi-wholemeal flour with little sifting, containing many trace elements from the wheat germ and bran; it has a high protein value and a low gluten index. This flour is very suitable for the production of pasta and bread, in addition to other Sicilian semolinas, and it should be consumed relatively quickly (about 8 months) to maintain its organoleptic qualities. After milling, Timilia flour has a grayish color, different from the commercial flours we are usually accustomed to; food products derived from the use of this flour are wholemeal breads or dark breads and pastas, named so precisely because of the characteristic dark color of the dough and crumb. The typical bread made with this particular flour is called "Pane nero di Castelvetrano," originating from a small town of the same name in the province of Trapani. Timilia flour bread is very fragrant, with good nutritional value, and thanks to the use of sourdough (natural yeast), it has a long shelf life, staying soft and fragrant for several days. Thanks to the commitment of the producing companies, this flour has been used for some time now, even for the production of fresh and dry artisanal pasta. A product with an intense and strong flavor that pairs well with the rich sauces full of history and culture of Sicilian cuisine.