Fregola

Description

Fregola has very ancient origins, dating back millennia, and is intimately linked to the island of Sardinia in Italy. It is often compared to couscous, the only difference being that the latter is steamed and the fregola is cooked in water. It is one of the most important symbols of island tradition. Its rough texture and consistency suit to various types of sauces and dishes, which vary from one region of the island to another. 

Uses

The most famous Sardinian recipe made with this type of pasta is Fregola with clams (Fregola alle vongole), an excellent and typical first course, especially in southern Sardinia. Throughout Sardinia, it is customary to coat Fregola with tomato or white, fish-based sauces.

The Sardinian Fregola lends itself to many different dishes, such as Fregola with seafood or others of poorer origin, like Fregula incasada — a first course with simple ingredients: parsley, tomato, sometimes saffron, and lots of grated pecorino cheese.

It can also be cooked with broth, like a risotto, or used in soups.

Distinctives attributes

The difference is obvious when our product is compared to mass-produced pasta, extruded in Teflon dies: They are shiny and smooth, which means the sauce can't properly coat the pasta and sinks to the bottom of the plate instead.

Our pasta is produced in one of Italy's purest, most pollutant-free areas: the mountains of the Antola natural reserve. It is made with spring water from the reserve and glyphosate-free Italian durum wheat semolina of the highest quality.

To achieve a classic al dente consistency, our artisanal pasta undergoes a slow drying process at 30°C for 12 to 20 hours, depending on thickness. This ensures the centre of the pasta stays firmer and cooks more slowly once plunged into boiling water. Thanks to this consistency, your pasta dishes will be a success, every time.

Artisan

The Minaglia brothers have been making artisanal pasta for over 30 years in their hometown of Montoggio, located in the Apennine mountains near Genoa, Italy, a remarkably beautiful region just a short distance from the Antola nature park. Using only their artisanal expertise and guaranteed 100% Italian ingredients, such as pure spring water and locally grown durum wheat semolina, Paolo and Francesco strive to preserve the centuries-old regional tradition of extruding pasta in bronze dies. They are ranked among the world's top specialty Ligurian pasta makers, earning international accolades for their delicious, unparalleled products.

Origin

Montoggio, Liguria, Italy.

Ingredients

Durum wheat semolina.

Contains: Wheat. May contain: Tree nuts (chestnuts).