Taste and use

That's what makes these Sicilian bastoncini so special:

• Taste: The "Timilia" bastoncini have a strong, slightly nutty taste. They are comparable to grissini, but slightly more nutritious.
• Quality feature: These bastoncini owe their dark color to the ancient durum wheat variety "Timilia" and are very digestible as they are made without yeast.
  
• Use: "Timilia" bastoncini, combined with a fine Sicilian pesto, are an unbeatable combination at the aperitif table.

Cultivation and ecology

This is how "Timilia" durum wheat is grown:

• Cultivation method: Organic farming. "Timilia" is grown by various members of the Valdibella cooperative. The yields are lower than on a conventional wheat field. "But this wheat is ideal for organic farming: it is very resistant to diseases and I don't have to invest money in fertilizer or pest control," says Massimiliano, one of the producers. "Timilia" durum wheat can only be grown on the same field every three years. In the crop rotation, legumes such as lentils and chickpeas, as well as other cereals, are planted in between. The legumes bind nitrogen from the air and thus maintain soil fertility. The "Timilia" durum wheat is sown in February. Before sowing, the soil is gently cultivated without plowing. It can be harvested in May or June. In our video to find out more about the durum wheat variety "Timilia".
• Producers: The durum wheat is grown by various members of the Valdibella cooperative. Here you can find a blog post about growing "Timilia". The grain is cleaned and threshed in the nearby Paratore mill. From there it is delivered to the Monviso Group Srl, which uses a gentle process to produce bastoncini. The olives used for the olive oil come from various members of our partner cooperative Valdibella and are pressed into oil in Sicily. Valdibella uses the "Addio Pizzo" label to declare that they do not pay protection money to criminal organizations.

This is how the price is made up

Producers can sell the "Timilia" grain to the cooperative for 0.70 euros per kilogram. The producers sell the fresh olives to the cooperative for 1.50 euros per kilogram.

Cultivation & processing CHF 2.77

• Cultivation and harvesting: Various members of the Cooperativa Valdibella
• Processing: Molino Paratore, Oleificio Gallo, Monviso Group Srl

Transport & logistics CHF 2.48

• Export and logistics: Valdibella, Galliker
• Fees: Customs
• Quality assurance: SQTS laboratory
• Packaging: Zurich plant
• Shipping: Post

Procurement & distribution CHF 1.95

• Coordination, communication, online market: Crowd Container