Fregola Guide

At first sight it might seem cous cous, but in reality it is a type of pasta all Italian style. To be precise, Sarda!

It is erroneously called Fregola by the food industry, but in reality its real name is fregula. A term derived from Latin (ferculum) that, associated with verbs such as chopping, fragmenting and frisare, could be translated with the word "crumb".

In ancient times the ability to pack the fregula, in some areas also called succu tundu, was a title of merit for girls as a husband: in an old Sardinian song the sweetheart says: «coiamì ca sciu fai frégula», marry me because I can do the fregula. According to tradition, freguera is used for the preparation, a terracotta container with a broad, flat bottom and edges no higher than those of a basin. The semolina, moistened with warm, slightly salted water, is processed by hand in a circular motion that slowly aggregates the grains into small balls, which are then roasted in the oven or dried in the sun. The fregula cun cocciula, the fregola with arselle, is one of the symbolic dishes of the cuisine of Cagliari, which uses this pasta in many of its early seafood. But the golden balls of the fregula are also the irreplaceable ingredient of savory mushroom or vegetable soups, often flavored with wild fennel, and marry well with strong game broths, with tasty sauces of lamb or with a full and rich taste some ciccioli, as you do in Trexenta.

The Pilau alla cagliaritana is a fregula also called fregola or freula of great size, there are three small, medium and large sizes. The condiment used to season the Fregola, or rather, Pilau alla cagliaritana are seafood.