Liguria's version of pasta that resembles couscous.
The story goes that in the 16th century, when a group of Ligurians immigrated to a Tunisian island, they learned to make scuccuzzu as their version of couscous. When they relocated again to Carloforte in Sardinia in the 18th century, they brought it back. In Sardinia it's known as fregula; in Liguria, scucuzzu is usually served in minestrone.
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