The Fregola Sarda (in Sardinian "fregula"), very different from any other type of pasta, is unique in the Italian gastronomic tradition: it is a pasta of durum wheat semolina, characterized by a typical ball shape. Sardinian Fregola is traditionally worked by hand, inside an earthenware container - the "scivedda" -, alternating spoonfuls of salt water and saffron with the durum wheat semolina. In this way, small spheres are obtained, which are then dried in the sun or in the oven at very low temperatures. If you really wanted to find something similar to fregola, you should look at couscous - and in fact Sardinian fregola is sometimes called Sardinian couscous, to underline the similarity with the typical dish of the Middle East. Even today it is not known whether Fregola Sarda is therefore an original and completely indigenous food of Sardinia or whether it is instead a revisitation of a food brought here by the Phoenicians and Carthaginians. Sardinian Fregola is perfect for first courses seasoned with meat or fish sauces, as in fregola with clams or seafood, and also ideal in cold preparations. In particular, it is excellent if cooked together with mushrooms or shellfish.
Product details
Ingredients: Durum wheat semolina - water
Nutritional values per 100 g.
Energy Kcal/Kj - 357/1514
Fat g. - 1.2 g
of which saturated fat g. - 0.2 g
Carbohydrates g. - 72 g
of which sugars g. - 3.7 g
Protein g. - 10.5 gr
Salt g. - 0.01 gr
Allergen list: contains gluten