• Confezione trasparente di Fregola Sarda Tiberino 1888, pasta di semola di grano duro, con etichetta rossa e bianca.
  • piatto di fregola sarda con porcini, un calice di vino rosso su tavola di travertino e tovagliolo di lino verde
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"Fregola" (or Fregula) pasta - Italian durum wheat semolina pasta from the Sardinia region

"Fregola" (or Fregula) pasta - Italian durum wheat semolina pasta from the Sardinia region

Complete recipe, ready to cook.

6 por. | 500 g | Plant based

$9.99 USD
$9.99 USD
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  • Made in Italy
  • 100% Natural
  • Handmade
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  • Bring the water to a boil

    in a non-stick pan.

  • Pour the contents of the package

    Cover and cook over medium-low heat, stirring occasionally.

  • Taste

    with extra virgin olive oil.

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INFO

DESCRIPTION

Fregola (or "Sa Fregula") is a pasta shape typical from Sardinia region, in Italy, and usually not so easy to find "on the continent"!

SUGGESTIONS: shaped like a small chickpea, the Sardinian fregola keeps cooking simply perfectly, which is also why it is much appreciated by many chefs for important preparations or cold dishes. It is excellent for original pasta salads as well. Fregola is also perfect with red meat-based sauces, with porcini mushrooms, with seafood or even in vegetable soups. Our suggestion is therefore to try it in many different recipes with the ingredients you love most, fregola will never disappoint you!

INGREDIENTS: durum wheat semolina, water.

PREPARATION

SUGGESTIONS

INGREDIENTS

NUTRITIONAL VALUES

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The dishes most desired gourmet .

Iconic recipes, natural ingredients, authentic taste . For those who love real quality Italian cuisine.

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The best gourmet selections, in exclusive Tiberino boxes

Carefully selected Tiberino dishes, made with top-quality ingredients to bring all the flavor of authentic Italian cuisine to the table.

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Passion for good food since 1888

100% natural ingredients, unique recipes and pure passion, for over a century.

"For us it's not just a job. It's a tradition, a family passion, passed down from generation to generation."

Nicholas Tiberino 1906