Taste and use

That's what makes these Sicilian crock:

• Taste: The "Timilia" crock has a strong, slightly nutty flavor. This crispy oven-baked cookie, which has an irregular, elongated shape, combines all the aroma and nutrients of "Timilia" durum wheat.
• Quality feature: These Crock owe their dark color to the old durum wheat variety "Timilia". The crock is refined with extra virgin olive oil, oregano and thyme.
  
• Use: "Timilia" Crock, topped with a fine Sicilian pesto or the Hummus from the Valdibella cooperativeare 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 "Timilia" durum wheat is grown by various members of the Valdibella cooperative. Here you can find a blog post on "Timilia" cultivation. The grain is cleaned and threshed in the nearby Paratore mill. From there it is delivered to Mastro focaccina, which uses a gentle process to produce crock. The olives used for the olive oil come from various members of our partner cooperative Valdibella and are pressed into oil at Oleificio Gallo 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 4.39

• Cultivation and harvesting: Various members of the Cooperativa Valdibella
• Processing: Molino Paratore, Oleificio Gallo, Mastro focaccino

Transport & logistics CHF 2.99

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

Procurement & distribution CHF 2.72

• Coordination, communication, online market: Crowd Container