Fregola is a small pasta made in southern parts of Sardinia, Italy, particularly in and around Cagliari. It is made from semolina flour and water, rubbed together by hand, before being dried then toasted.
Similar in stature to the North African Berkoukes, it is believed that Fregola was introduced to Sardinia by Liguarian on their way home from Tabarka, Tunisia, where the Genovese had a colony from 1540 until 1742.
- It works well in soups and salads
- With a sauce or in risotto-style dishes called Succú
- Use in place of pasta
|Energy||1529 kJ / 360.6 kcal|
|of which Saturates||0.2|
|of which Sugars||3.7|
Durum WHEAT Semolina (100%).