La Casa Del Grano Sa Fregula Sarda MEDIUM, 17.6 oz | 500g
La Casa Del Grano Sa Fregula Sarda MEDIUM
Sa Fregula Sarda or fregola is a type of durum wheat pasta in the shape of the small, medium, or large round balls measuring between 2 and 6 millimetres, roasted in the oven and served with sauces, in broth, and with various condiments based on meat and fish. The name fregula comes from the Latin “ferculum”, i.e. crumb, fragment.
They can be cooked like risotto, a pasta dish or used as the basis for a soup, and even in a cold summer salad. We can now reproduce the age-old manual procedure in our factory in which the irregular shaped balls are obtained by working the semolina in a terracotta bowl (known as a “sa scivedda”) and then, roasted in the oven.
- Cooking Time: 10 minutes
- Net Weight: 17.6 oz | 500g
- Product of Italy
La Casa Del Grano Sa Fregula Sarda MEDIUM, 17.6 oz | 500g
La Casa Del Grano Sa Fregula Sarda MEDIUM
Sa Fregula Sarda or fregola is a type of durum wheat pasta in the shape of the small, medium, or large round balls measuring between 2 and 6 millimetres, roasted in the oven and served with sauces, in broth, and with various condiments based on meat and fish. The name fregula comes from the Latin “ferculum”, i.e. crumb, fragment.
They can be cooked like risotto, a pasta dish or used as the basis for a soup, and even in a cold summer salad. We can now reproduce the age-old manual procedure in our factory in which the irregular shaped balls are obtained by working the semolina in a terracotta bowl (known as a “sa scivedda”) and then, roasted in the oven.
- Cooking Time: 10 minutes
- Net Weight: 17.6 oz | 500g
- Product of Italy
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Product Information
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Description
La Casa Del Grano Sa Fregula Sarda MEDIUM
Sa Fregula Sarda or fregola is a type of durum wheat pasta in the shape of the small, medium, or large round balls measuring between 2 and 6 millimetres, roasted in the oven and served with sauces, in broth, and with various condiments based on meat and fish. The name fregula comes from the Latin “ferculum”, i.e. crumb, fragment.
They can be cooked like risotto, a pasta dish or used as the basis for a soup, and even in a cold summer salad. We can now reproduce the age-old manual procedure in our factory in which the irregular shaped balls are obtained by working the semolina in a terracotta bowl (known as a “sa scivedda”) and then, roasted in the oven.
- Cooking Time: 10 minutes
- Net Weight: 17.6 oz | 500g
- Product of Italy
