The large Sardinian fregola is the most versatile because it is perfect for all traditional preparations and suitable for experimenting with modern cuisine. It was produced by hand by women in the traditional earthenware bowl called 'scivedda', adding durum wheat semolina and warm water and mixing with the hand. Gradually the semolina joins into small irregular balls, then toasted in the oven.
Excellent both cooked in a lot of salted water and seasoned as desired as a risotto, for example in the sauce prepared with fresh sausage, it is also excellent when, letting your imagination run wild, they invent pies to the tastes of cheeses, mushrooms, asparagus or artichokes.
The best known and appreciated dish in Sardinia and in the rest of Italy is the traditional recipe, the 'Fregula cun cocciula' that is fregola with clams or clams, typical preparation of the coastal centers of Sardinia, in whose clear seas are caught fresh the local clams are very tasty.
BIG FREGOLA 500 GR
AVERAGE VALUES PER 100 GRAMS LECCA FREGOLA AVERAGE GR. 500
ENERGY 353Kcal / 1501 Kj
GROSS WEIGHT (KG) 0.5000
EAN CODE 8002587000307
WELLNESS Lactose free
NET WEIGHT 0,5 KG
CAPACITY 0.5 KG
Durum wheat semolina, water.