A TRADITION MORE THAN 40 YEARS OLD ONLY THE MOST TRADITIONAL STONE-GROUND SICILIAN GRAINS, THE SECRET TO PRODUCTION OF MODICA CHOCOLATE MADE AT ULTRA-LOW TEMPERATURES, AND A RETURN TO A LONG-LOST TRADITIONAL INGREDIENT... MANNA. Each and every Tumminello biscuit embodies experience and tradition honed over more than 40 years. In 1977 in Castelbuono, a medieval Sicilian town nestled in the Madonie Park, sisters Arcangela and Rosa and their husbands, Lucio and Vincenzo, opened a workshop for the production of biscuits and bread. Today, tradition continues to move forward in Castelbuono. The small “putia” - Sicilian for workshop - is now a small company that leverages new and modern technologies to harness the same artisanal techniques of 40 years ago. We only use ingredients of the highest quality that are yielded by our land, and make sure that our production process is in tune with our island’s tradition and culture. We select only traditional Sicilian stone-ground grains, such as Timilia, Maiorca, Perciasacchi, and Madonita, varieties of wheat native to Sicily characterised by: low yield tall plants no need for use of herbicides or fertilisers more digestible than modern wheat, containing easily assimilable proteins that are more compatible with our metabolism. The product of ancient processes of natural selection of traditional Sicilian grains that are still cultivated today, thanks to the perseverance and tenacity of a few farmers who stubbornly stick to quality traditional varietals, even if they are less productive than modern wheat. Grain varieties offering different features, appropriate for organic agriculture because of their: Natural resistance to parasites Adaptation to the environment over centuries, permitting cultivation without artificial fertilisers. Stone grinding preserves all the properties of each grain of wheat. Timilia or Tumminia is known for its many beneficial properties: High protein content Gluten content of less than 15%, unlike modern wheat, which is more than 90% gluten Abounding in trace elements Maiorca, a traditional tender wheat used to make the top-quality flour traditionally used to make sweets in Sicily, preserves: wheat germ vitamins minerals protein For a product that is not only healthier, but easier to digest. Perciasacchi, also known as “Sicilian Kamut” Similar to Khorasan wheat, with the added benefit that it is grown in Sicily, not in the United States like Kamut, so it does not need to be shipped in containers where toxic fungi can thrive. We sweeten our biscuits with Manna, a natural sugar extracted from the sap under the bark of certain plant species, particularly the Manna Ash, or South European Flowering Ash. It is produced in the countryside around Castelbuono and Pollina dal Frassino, where the farmers patiently extract the sap from the trees between July and September; it solidifies in the sunshine to form what are known as “Cannoli di Manna”, measuring about 2 metres long. MANNA. HISTORICALLY USED IN MEDICINE Historically used in medicine for its detoxifying, digestive and diuretic properties, Manna expresses its most fascinating and tastiest side in confectionery. Its use in our products permits significant reduction of sugar content, as recommended by World Health Organisation guidelines. PGI MODICA CHOCOLATE We have also chosen a chocolate appropriate for the most demanding palates, preferring the traditional Sicilian excellence of Modica chocolate. Modica chocolate is processed cold, without adding cocoa butter or soya lecithin as emulsifiers, and without conching or refining it. This means the grains of sugar are not dissolved and blended into the cocoa mass, giving Modica chocolate its characteristic grainy, crumbly texture, a little tougher than regular chocolate. All these features make “Cioccolato di Modica” the world’s only protected geographical indication (PGI) chocolate. World-famous Swiss, French and Belgian chocolate, like the excellent chocolate made in Turin and Perugia, do not have PGI designation! There’s a simple reason for this: all these types of chocolate are very similar, apart from a few slight differences. PGI MODICA CHOCOLATE is the world’s only chocolate that is different, and therefore unique. This is the secret behind our chocolate biscuits containing Modica chocolate and Mascobado sugar. We are the only ones in Sicily or anywhere in Italy to make biscuits using PGI Modica chocolate, for which we have obtained authorisation from Italy’s Ministry of Agricultural Policy.