Sardinian Semolina Fregula

Sardinian fregula or Arab cous cous?

At first glance, a dish of fregula could be mistaken for a dish of cous cous. 

The difference lies in the cooking method used, the cous cous is steamed the fregula is cooked in water or broth or can also be risotto cooked, see the cooking methods suggested in the fregula turrada sarda file.

On closer inspection, both are small grains of semolina, which of the two originated first? the answer cannot be unequivocal, it could be either the result 1000 years ago of the fruitful cultural and commercial exchanges between Phoenicians, Punics and Carthaginians or a product created by the imagination of the Sardinian people.

What is certain is that fregula is the treasure of Sardinian cuisine.

Introduction to Sardinian semolina fregula: history, origins and culinary tradition

Sardinian semolina fregula is a type of pasta typical of Sardinia, also known as fregula or fregola. Its origins date back to the ancient Nuragic civilisation, when it was prepared by hand with flour and water and then dried in the sun. Today, Sardinian fregula is mainly made with durum wheat flour and water and is characterised by its rough, spherical shape. Thanks to its special texture, the Sardinian fregula can be used in many creative and original ways, making Sardinian cuisine unique and varied.

The best recipes with Sardinian semolina fregula: discover the most delicious sauces

Fregula semolina sarda is an ingredient that cannot be missing from the table of true lovers of traditional Sardinian cuisine. Its rough and porous texture makes it ideal for absorbing the flavours of the sauces and gravies with which it is combined. If you are looking for new culinary ideas, try preparing Fregula Sarda with fish sauces or with meat sauces such as lambragout or sausage sauce. All you have to do is choose your favourite sauce and enjoy Sardinian semolina fregula in all its variations.