Timilìa

The art of pasta, from Sicilian wheat to your table

Sicily, once known as the "Granary of Rome," is home to several ancient varieties of durum wheat. The oldest of these, already mentioned in writings dating back to 300 BC, has never undergone any alteration by human hands.

It has a name: Timilìa.
It is to this variety, and to this untouched heritage, that our house pays homage.

It all starts with wheat

At Timilìa, we pay homage to our Italian roots, centered around pasta. Our fresh and dried pastas are crafted on-site in our pasta factory using organic Sicilian durum wheat flours (Timilìa, Russello, Senatore Cappelli), bronze-extruded, and slowly dried using traditional methods.

The menu changes monthly, featuring carefully sourced Italian products and fine goods from producers in Lorraine and France. Our 100% Italian wine cellar extends the journey through the peninsula's wine regions, from small vineyards with indigenous grape varieties to the finest vintages.

Our tasting menu

Scoperta Della Pasta

With the seasons, our menu changes every two months to showcase the finest produce of Italy, Lorraine and France. To extend the experience, each menu can be paired with a wine flight, four, five or six glasses selected from our all-Italian cellar.

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