The Fregola: the Sardinian cuscus with ancient origins

Fregola: Sardinian cuscus

Did you know that in Sardinia there is a type of pasta similar to cuscus? If you want to taste this delicacy, then you have to look for fregola or sa fregula (in dialectal variant).

The fregola is obtained from a mixture of wheat flour and water, toasted in the oven and reduced to quite large and rounded grains.

The handmade, Its golden color and unique flavor makes it particularly suitable for fish. The tradition includes many recipes with the fregola, but the most popular is the one with tomatoes and clams.

The origins of this very ancient pasta are shrouded in mystery. His connection with cuscus can be found on the routes of coral researchers but also in cultural exchanges with the Phoenicians, Carthaginians and Phoenicians.

Other sources, however, claim the primacy of Sardinia in the invention of particular format impressed by the hands of Sardinian women.


Today we offer a recipe for an old friend, fond of Sardinian culture and experienced in the preparation of fregula.



Fregola with clams and ventresca

(Ventresca is the most valuable part of the bluefin tuna, which is usually eaten fresh or packed in olive oil)


  • Clean the clams with water. Cook over low heat until they open. Shell the mussels and keep aside the cooking water
  • Sauté garlic, oil and parsley and ventresca
  • Add the tomato sauce or fish stock and fregola with the water used to cook the clam
  • At the end of the cooking time (20 minutes), add the clams and salt and pepper to taste.


Serve with a good white wine absolutely fresh! Enjoy your meal!

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