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What is Sardinian fregola? Fregola is a typical handmade Sardinian pasta consisting of small balls of durum wheat semolina and water shaped with the help of a “scivedda”, traditional terracotta container, and subsequently toasted in the oven. The original version involves the use of durum wheat semola and water but very often this version is enriched with other flavors... and this is how the excellent semolina is combined with the intense flavor of saffron (or sardinian gold) or sepia black characterizing even more this wonderful pasta that represents one of the flagship products of Pastificio Kiroza.
The fregola, as its rounded shape suggests, is very often called Sardinian cous cous given the strong similarity with the typical North African dish. Surely the two products are linked together given the Mediterranean Africa influences on the salty foods of Sardinian cuisine, however the origins of fregola are shrouded in mystery and have their roots in ancient times. Is fregola a native product obtained from the wise hands of Sardinian women or a derivation of a foreign dish brought to Sardinian soil by the Phoenicians, Punics or Carthaginians? The dilemma has not so far found a unique answer but it is certainly that the origin of the name fregola is Latin( the word ferculum can mean "crumb") and the first concrete testimonies date back to the 10th century .C. In the Statute of millers of Tempio Pausania of the fourteenth century a document regulated its preparation that took place only from Monday to Friday in order to allocate water to the fields on Saturdays and Sundays.

How to prepare sardinian fregola

The preparation of the Sardinian fregola is a real family rite of the tradition of Sardinia, initially homemade but now widespread in the best pasta factories on the island. It is necessary to have excellent semolina that will be processed, alternating it with water, in a large and low terracotta container called “scivedda”. With a circular movement pushed by the hands of the pastas against the edges of the scivedda take shape the balls of durum wheat semolin, which by growth will incorporate the semola that will be added from time to time. And it is precisely this circular movement of the hands that produces a real rubbing along the perimeter of the terracotta container that produces the magic.... ... increasingly large fregola balls come to life under the skilled hands. It is a work of patience, dedication and generosity. The fregola thus obtained is left to dry and then toasted in the oven. This baked passage gives the fregola the characteristic golden color and the charming flavor of this delicacy. How to prepare the fregola? Sardinian fregola is used in many ways is an extremely versatile product and the only limit is fantasy. Below we suggest some ideas to use the fregola that you absolutely have to try: