Foodpaths

Fregola Sarda piccola & grande

One of the oldest and most characteristic recipes of Sardinia, prepared according to the traditional way, by sprinkling the water on the semolina, which is placed in a large terracota bowl (known as “scivedda”) and it is then rotated slowly usings one’s hands, until small spheres of pasta start to form. These small spheres are devided into small, medium and large, then baked until the pasta takes its characteristic golden colour and unique taste.

Its harsh and porous surface, makes it into a perfect pasta that is ready to absorb the taste and aroma of any dish it is used in.

Fregola Sarda piccola

Fregola Sarda grande