Best Seller DRY

Fregola Sarda Corona - 1Kg

Reference :: 004397
Unit of sale :: PACKET
Pack :: 12 / box

Rates reserved for professionals Log in or create your account to view your prices and order.

Available in stock

See prices Become a customer

Description

Ingrédients

Suggestions d'utilisation

The Fregola Is A Semolina Dough, Durum Native Of Sardinia, The Plain Of Campidano Of Cagliari, Oristano, Italy. The, Semolina, Wetted Beforehand With Brine, Is Worked In, A Typical Container By Circular Motion. The Small Beads Are, Dried And Then Roasted In The Oven. , Traditionally, The Fregora Was Cooked In A Broth With Molds (Its Fregula, Cun Cocciula) Or Mixed With Fresh Sheep Cheese. Past, Decade, It Is Necessary, As An Accompaniment Different, Foods By Season, Lobster, Shellfish, Fish, Boletus,, Asparagus, Artichokes, Etc. His Form So Tiny Lends Itself To The Preparation Of Soups Or Salads. ,

Allergens

Gluten

Ingredients

Durum wheat semolina, water

Fregola is a durum wheat semolina pasta from Sardinia, specifically the Campidano plain, Cagliari, and Oristano in Italy. The semolina, previously moistened with salt water, is worked in a traditional container with circular movements. The small pearls are then dried andoven-toasted.

Traditionally, Fregola was cooked in a broth with mussels (sa fregula cun cocciula) or mixed with fresh sheep's cheese. For the past decade, it has become a popular accompaniment for various foods depending on the season: lobsters, shellfish, fish, porcini mushrooms, asparagus, artichokes, etc. Its tiny shape lends itself well to the preparation of soups or salads.