Description

For Sardinian families, the preparation of fregola was a festive and at the same time almost magical ritual, made up of slow gestures and respect for tradition, capable of transforming simple ingredients of the peasant world into irresistible little golden spheres similar to African couscous. After placing the semolina on a large, deep plate, it was kneaded using warm, salted water and a circular movement of the hands to give it its final shape. The fregola was then left to dry on a cloth before being toasted in the oven for about fifteen minutes, a step that completed the preparation and gave the dough its characteristic golden colour and special, much-appreciated flavour. In the Sardinian culinary tradition, fregola is used for fish and shellfish-based first courses, or for the preparation of soups. Today, this specialty, a symbol of Sardinia, is consumed and loved all over the world, giving rise to original and innovative combinations by combining it with unusual ingredients such as mushrooms, artichokes, seasonal vegetables and typical Sardinian cheeses.