This is a preview of the content in our Italian Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Access all content
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play

fregula

Sardinian 'couscous'

Made of semolina flour into tiny balls and toasted in the oven, to give it a nuttier flavour than couscous, fregola or fregula is often served on its own with a little olive oil, or in soups, or in the classic dish with clams, frègula cun cocciula. For its origin, see the Ligurian version, scucuzzu.

Fregolone are slightly larger balls. The word comes from fregole another word for crumb (briciola).

Pasta Shapes and Dishes

Sardinia

Text © Dana Facaros & Michael Pauls

Image by Dana Facaros