Fregula is a type of dry pasta typical of Sardinia, similar to cous cous. Versatile and tasty, it pairs perfectly with fish, meat and vegetables, and can be cooked like rice or served in soups. Its tradition is very ancient: the oldest historical document that mentions it dates back to the 14th century, when the production of this pasta was allowed from Monday to Friday to dedicate water to crops on the weekend. Its origin is very ancient, some believe it was born in the Nuragic era, others maintain that it was born from a cultural exchange between the Sardinians and the Levantine populations, fregula is a true symbol of Sardinian cuisine.
