Fregula, a typical Sardinian dry pasta, is a format similar to cous cous, but with its own personality. Versatile and tasty, it goes perfectly with fish, meat and vegetables, and can be used in both soups and dry dishes. Its ancient tradition, documented as early as the 14th century, and its possible Nuragic origins, make Fregula a symbol of Sardinian cuisine. Each grain of Fregula tells a story of tradition and authenticity, offering a unique culinary experience.
500ge -
6 Portions-
Cooking time 8-10 minutes
1,5 g Fats
- 0,4 g of which Saturated Fatty Acids
- 71 g Carbohydrates
- 3,4 of which Sugars
- 3 g Dietary Fiber
- 12,5 g Protein
Fregula, a typical Sardinian dry pasta, is a format similar to cous cous, but with its own personality. Versatile and tasty, it goes perfectly with fish, meat and vegetables, and can be used in both soups and dry dishes. Its ancient tradition, documented as early as the 14th century, and its possible Nuragic origins, make Fregula a symbol of Sardinian cuisine. Each grain of Fregula tells a story of tradition and authenticity, offering a unique culinary experience.
500ge -
6 Portions-
Cooking time 8-10 minutes
1,5 g Fats
- 0,4 g of which Saturated Fatty Acids
- 71 g Carbohydrates
- 3,4 of which Sugars
- 3 g Dietary Fiber
- 12,5 g Protein
